Chef’s note: Galangal is a root spice with a sharp citrusy flavour, often used in Indonesian cooking. If you can’t find white galangal, you can substitute with regular galangal.
Crush the chillies, garlic, coconut sugar, white galangal, white peppercorns and salt in a mortar and pestle.
Slice the tempeh into thick strips. Bring the sunflower oil to a high heat in a wok or non-stick pan and fry the tempeh on both sides until golden, then set aside on paper towel.
Meanwhile, chop and rinse the Chinese broccoli. In 2 tablespoons of the tempeh cooking oil, fry the spice paste in the wok over a high heat until fragrant, then add the kaffir lime leaves, Chinese broccoli and tempeh. Fry for 2 minutes, or until the flavours have combined.
Season to taste with salt and serve with hot rice or salad.
8 large red chillies, sliced
4 cloves garlic
2 tbsp coconut sugar
1 tbsp dried white galangal, grated
1 tsp white peppercorns
1 tsp salt
1 cup sunflower oil
2 kaffir lime leaves
1 bunch Chinese broccoli