Corn, tempeh, lemongrass larb, coconut rice, lettuce cups, herb chili salad

In a small pot, wash the rice under cool water until the water is clear.

Add the water, coconut cream and a pinch of salt.

Bring to a boil, stir, cover and let sit at a low temperature for 12-15 minutes.

Turn off the element and leave the pot on the element with the lid on.

Finely dice the tempeh.

Strain and rinse the corn.

Mince the garlic.

Separate the lettuce leaves into lettuce cups.

Pick the mint leaves and place them in a bowl, discarding the stalks.

Pick the coriander leaves and add to the mint.

Finely dice the coriander stalk and set aside.

Slice the chili. Combine chili with the herbs.

Get a large fry pan hot.

Add a good splash of oil, then fry the tempeh for 2 minutes. Add the corn and cook for another 2 minutes, stirring regularly. Add the garlic and cook for a minute, until everything has good colour.

Remove from the heat, stir in the lemongrass lime sauce and coriander stalk.

Taste and add salt as needed.

Serve lettuce cups filled with rice, corn and tempeh, and topped with herb salad.