Tempe Manis Recipe

Tempe Manis is one of our favourite meals from Bali. It can be part of a meal, or good enough to simply eat as a snack, delicious. This recipe is so simple and easy to make, you’ll be licking your fingers in no time!

tempe manisTempe Manis

250g tempe, cut into small cubes or rectangles
2 shallots
2 garlic cloves
1 long red chili
1.5cm ginger root
3 Tbs kecap manis
1/2 tsp ground coriander seeds
40g of palm sugar (can use brown sugar)
50ml water

other ingredients that you can add in include:
kafir lime leaf, finely sliced
lemongrass, a whole bashed stick to release the flavour
galangal (possibly instead of the ginger, but it is not a common to find in some places)
a squeeze of lime juice


1. heat some oil and fry the tempe pieces until golden brown, set them aside on a paper towel
2. fry the onion, garlic, chili, ginger and coriander until soft
3. add the water, kecap manis, and sugar to taste, simmer until reduced by half
4. add the tempe back, mix together till the tempe is nicely glazed

Frozen Caipirinha Cubes: Recipe of the Month


  • 16 ounces (1/2 liter) water
  • 3 ounces tarragon leaves
  • 2 ounces ice water
  • 2 ounces sugar
  • 2 ounces water
  • 1/3 cup white rum
  • 1/3 cup water
  • 1/3 full cup lemon juice
  • 10 sheets cellophane, cut into 3-inch squares

This is a simple but wonderful recipe from Chef Ferrán Adrià , of one of the greatest chefs of the world, from one of the great restaurants in the world, El Bulli in Roses, Spain.  He has been called “the Salvador Dali of the kitchen” because of his culinary creativity and inventiveness. This recipe is his interpretation of Brazil’s national cocktail, the Caipirinha, made with cachaça, sugar and limes. It creates 10 servings.


  • Bring water to boil and in it blanch the tarragon for 10 seconds. Shock the tarragon in an ice water bath, then strain. Blend 2 ounces of ice water with tarragon. Strain and keep aside.
  • Mix the sugar and water and bring to a boil over medium heat, stirring until dissolved. Remove from heat and allow to cool.
  • Mix blended tarragon, sugar syrup, rum, water and lemon juice and freeze in ice cube trays. Wrap each cube in cellophane and serve on a frozen surface.

Croquembouche: Recipe of the Month

This is the Croquembouche Recipe as presented by Adriano Zumbo on the MaserChef Australia website, and as featured in the MasterChef Cookbook.

Preparation and cooking time:2 hours 30 minutes


Choux pastry:

  • Water 425g
  • Milk 530g
  • Sugar 20g
  • Salt 20g
  • Butter 400g
  • Flour 530g
  • Eggs 16

Pastry cream:

  • Milk 1300ml
  • Eggs Yolks 330g
  • Sugar 330g
  • Cornflour 130g
  • Butter 130g
  • Vanilla 2 beans


  • Sugar 660g
  • Water 200g
  • Glucose 260g


  1. To make the pastry cream, place milk and vanilla bean in a saucepan. Heat gently until the milk almost boils. Remove from the heat, whisk the yolks, sugar and cornflour in a bowl until thick and pale. Gradually whisk in the warm milk. Return mixture to same saucepan and stir over medium heat until the custard boils. Spread over a tray to cool rapidly. Cover the surface of the custard closely with plastic wrap to prevent a skin forming, at 55°C transfer to a bowl and stir through butter and refrigerate to cool completely.
  2. Preheat the oven to 210°c convection. Lightly grease 4 oven trays and set aside. Combine the butter with water, sugar, milk & salt in a large heavy-based saucepan and bring to the boil. Remove from the heat and using a wooden spoon quickly beat in the flour. Return to the heat and continue beating until the mixture comes together and leaves the side of the pan.   Cook, beating over low heat for 1-2 minutes to cook flour. Remove from heat and allow to cool slightly.
  3. Transfer to a large bowl. Using a hand mixer, beat the mixture to release any more heat. Gradually add the eggs, one at a time. Beat well between each addition until all the eggs have been added and the mixture is thick and glossy. Beat for a few more minutes, or until thickened.
  4. Spoon the mixture, in batches, into a piping bag fitted with a 1.25-1.5cm nozzle. Cover remaining pastry with cling film. Pipe mixture onto trays about 3cm x 2cm high leaving room for spreading. Bake for 25-30 minutes, in batches, or until firm and hollow when tapped. Transfer puffs to wire racks.
  5. Put custard into a piping bag with a nozzle less than 1cm. Poke a small hole in the base of each puff and fill with custard.
  6. For the caramel, combine water and sugar in a saucepan until it boils add glucose, and cook until caramel in colour. Remove from the heat and dip the base of the pan in a bowl of water to cool slightly. Grease a cake ring and place ring mould on a baking paper lined tray, pour ecaramel to coat the base 5mm. This is the base for the croquembouche.
  7. Dip the puff bases in enough toffee to coat and place upside down on a tray lined with baking paper.
  8. To assemble, oil the croquembouche cone. Dip the sides of the puff balls in the toffee one at a time and place around the base of the cone. Continue adding balls until the cone is covered.
  9. Transfer the base for the croquembouche to a serving plate. Place a small amount of caramel on the base. Grasp croquembouche gently and lift from the cone and place on the caramel base.
  10. Re-heat the remaining toffee then dip two forks back to back in it. Spin toffee around the Croquembouche. Decorate with violets.