Balinese Kering Tempeh with Forbidden Rice

Steps

1. Combine rice, water, sesame oil and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat, cook for 25 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid at any time.
2. While rice is cooking, prepare rest of the meal; dice tempeh 1cm; remove outer layer from lemongrass and finely chop; remove central stem from all three kaffir lime leaves and finely slice. For the salad; trim ends off beans and finely slice; peel skin off carrot and peel into ribbons.
3. Heat a medium, dry, fry-pan on high heat and toast sesame seeds for 1 minute until slightly golden and fragrant. Remove from pan and set aside. Return pan to high heat, add oil and fry tempeh for 2–3 minutes, tossing regularly, until golden and crispy. Remove from pan and place on paper towels. Discard excess oil, reserving 1 tablespoon in pan.
4. Reduce heat to medium and cook ginger, lemongrass, first measure of kaffir lime and chilli flakes for 30 seconds until fragrant. Add tamarind puree, sugar and cornflour/water mixture, simmer for 2–3 minutes, until thickened. Return tempeh to pan, stir until heated through.
5. In a medium bowl, whisk together kaffir lime, vinegar, honey and olive oil. Add remaining salad ingredients, season to taste with salt and pepper and toss well to combine.
6. Spoon ¾ cup cooked forbidden rice into each bowl, top with tempeh and sauce. Serve salad on the side then garnish with sesame seeds and coriander.