Sayur Lodeh Coconut Risotto with Crispy Tempeh (Indonesian × Italian)

Method

1. Pour the stock into a small pan and keep it hot over medium-low heat the whole time you make the risotto. Finely chop the shallots, finely mince the garlic and ginger, and bruise the lemongrass with the back of a knife and cut it in half. Cut the beans into 2 cm pieces, the zucchini into 1 cm dice and the tempeh into 1 cm cubes.

   Add in this stepVegetable stock 750 ml

   medium-low heat

2. Heat the frying oil in a 20 cm frying pan over medium heat and fry the tempeh for 5 min, rolling it around, until deep golden and crisp. Drain on kitchen paper and sprinkle with a little of the salt.

   Add in this stepVegetable oil (for the tempeh) 50 mlTempeh 80 gSalt ⅛ tsp

   medium heat

3. Heat the coconut oil in a wide 24 cm pan over medium heat and cook the shallots, garlic, ginger, ground coriander and lemongrass until the shallots are translucent but not coloured, then add the rice and stir until the edges of the grains turn see-through. This takes about 4 min in all.

   Add in this stepCoconut oil 20 mlShallots 40 gGarlic cloves 2Fresh ginger 8 gGround coriander ½ tspLemongrass stalks 1Risotto rice (arborio or carnaroli) 140 g

   medium heat

4. Add the hot stock a ladleful at a time, stirring constantly and adding the next ladle only when the last is almost absorbed. Keep it at a lively simmer over medium heat for 17 min, adding the beans after about 10 minutes.

   Add in this stepLong beans or green beans 80 g

   medium heat

5. Add the zucchini, coconut milk and the rest of the salt and stir over medium-low heat for 3 min more. It's ready when the rice has just the faintest bite at the centre and the risotto spreads slowly on a plate, like a gentle wave. If it gets too thick, add a splash more stock.

   Add in this stepZucchini (courgette) 120 gCoconut milk 150 mlSalt 0.4 tsp

   medium-low heat

6. Turn off the heat, remove the lemongrass, squeeze in the lime juice and leave for 1 minute. Spoon onto plates and top with the crispy tempeh, thinly sliced chilli and basil leaves.

   Add in this stepLime ½Red chilli 1Thai basil (or basil) 5 g