I have a confession to make, I have never had San Chow Bow before. Im not even sure where it is exactly from, or what it is usually made with, yet, I had an idea for a dish and figured it looked or sounded a little like tofu San Chow Bow that I remember seeing in a book many years ago. So here it is! Let’s face it, it doesn’t really matter what the name of the dish is, what matters is just how incredibly delicious it was! Seriously! This was so yummy you simply must try it at home. Again, this recipe is part of my Bali series, yet all of the ingredients are easy to find. Enjoy!
TEMPEH SAN CHOI BOW
Makes 8 lettuce cups
- 8 large lettuce leaves – big cos leaves would be ideal, I used a fancy lettuce leaf variety as that is what I got at the market, but if you have the option, opt for something that is a little sturdier and has sides. Even cabbage leaves would work well for this.
- 1 medium carrot grated
- 1 cup of fresh bean sprouts
- ¼ cup roughly chopped coriander
- 1 block of tempeh
- 1 lime
- ¼ cup of peanuts
- 1 heaped tablespoon of peanut butter
- ¼ teaspoon of sambal (if don’t have sambal, use ⅛ teaspoon of chilli flakes)
- 1 tablespoon of soy sauce or tamarind
- ½ teaspoon coconut nectar or honey
- ½ a lime juiced
- ½ cup coconut milk
- Dash water
Wash and dry the leaves and lay on a flat surface
Mix together the carrot, bean sprouts and coriander in a large bowl
Slice the tempeh into small blocks and fry in a dash of coconut oil and soy sauce until golden and a little charred
For the dressing, blend everything until smooth and creamy, adding enough water to reach a thick yet pourable consistency.
Place a few tablespoons of the carrot and beansprout mix on each leaf, top with tempeh, scatter with peanuts and drizzle with the peanut sauce.
Eat right away! Enjoy! Serve with extra lime and if you like heat, extra sambal!