Step 1
Preheat the oven to 160C fan-forced (180C conventional). Line one or two oven trays with baking paper.
Step 2
To make the crispy rice and tempeh, add the rice to a mixing bowl and use your fingers to break apart the lumps. Add the curry paste, salt, turmeric and oil to the rice, and pop on some disposable gloves to thoroughly coat the grains without breaking them. Add the diced tempeh and mix well to combine, then spread in a single layer over one or two oven trays lined with baking paper. Bake for 20-25 minutes, turning once or until the rice and tempeh are crisp and golden. Set aside to cool, then break into small pieces.
Step 3
To make the sambal peanut sauce, heat the oil in a frying pan over medium-high heat, then add the shallot, chillies, garlic and shrimp paste, if using. Stir-fry over medium heat until fragrant and the shallot has softened, 5-6 minutes. Transfer to the bowl of a food processor, along with the peanut butter, kecap manis, tamarind paste and ¼ cup of water. Pulse, then slowly add another ¼ cup of water, or until it’s a smooth, pourable consistency. Season with salt and a little lime juice, or more kecap manis if you like, then set aside. This sauce will keep in the fridge for up to five days and you can use leftovers for all manner of dishes.
Step 4
To assemble, combine the crispy rice and tempeh in a large bowl with the sliced cucumber, cherry tomatoes, shallot and about ¼ of a cup of the peanut sauce. Mix thoroughly, then add the coriander and divide between four bowls. Garnish each with ½ an egg, crispy shallots, crushed peanuts and more peanut sauce, if you like.
