Tempe-riffic!

Tempe-riffic!
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I was checking out some recipes for dinner and lo and behold! Found a bunch of recipes on Tempe from all over the world! Yes, that traditional soy product originally from Java, Indonesia made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. My mouth waters when I read the recipes. Tempe burger, Tempe bbq, Tempe spaghetti, Tempe teriyaki! The list goes on and on and on! Our Tempe is going global! Here are some of the recipes, in case you ran out of ideas on what to do with that piece of Tempe you bought in the market this morning, try one of these: Teriyaki Tempe (Japan) Ingredients: 1 pack of Tempe, about 8 oz 1 t/spoon oil 1/4 c honey (or brown sugar if you're vegan) 1/4 c soy sauce (gf) 1/4 c rice vinegar 1 chopped up hot chili, or 1/2 t chili flakes 2 T sesame oil 3 cloves garlic, minced 3/4" piece of ginger, skinned and grated Preparation: Cut up the Tempe into thin strips, and then cut in half. Heat up the oil in a large pan, and toss in the Tempe. Cook about ten minutes, flipping each slice after a few minutes when the first side is browned. Stir together the sauce ingredients, and pour over the Tempe. Continue cooking for about 5 minutes, until the sauce is thickened. Serve over brown rice. Tempe Carbonara (Italy) Ingredients: 8 ounces spaghetti 1-2 tablespoons olive oil 1/2 cup egg replacement 1/4 cup pecorino cheese grated 1 package Tempe smoky bacon flavor (cut into pieces) Preparation: Heat a large pot with water for the pasta and bring to a boil. Meanwhile in a large skillet add the olive oil and heat until hot, and then add the Tempe and sauté until golden brown on each side. Pour the egg replacement into a bowl, add the pecorino cheese, some freshly ground black pepper and blend well. This gets a little tricky here but if you have all your ingredients ready to go it will work out. When the pasta is ready turn the heat off from the Tempe and set aside. Drain the pasta reserving about a ladle full of pasta water. Toss the spaghetti into the skillet with the Tempe and quickly add the egg. Mix it all together; here you might need to add a bit of the pasta water to make a creamier sauce. Serve and pass the cheese please! Tempe salad (USA) Ingredients: 1-2 tablespoons olive oil 1 8-ounce package Tempe 1 tablespoon tamari or soy sauce 1/2 cup finely sliced green onions 2 heaping tablespoons chopped parsley (about 1/2 cup) 1/2 cup grated carrot2 tablespoons chopped fresh basil 1/4 - 1/2 cup vegan mayo (I used Veganaise.) I think 1/4 cup, or even less, is enough but you might like more. Try the smaller amount first. Preparation: Split the Tempe through the entire cake so you have two, thin, large pieces. Cut these pieces into small squares. Sauté the Tempe in the oil in a wok or heavy skillet until it turns golden, about 5 minutes. *see note. Turn off the heat and stir in the tamari to coat the Tempe evenly. Place the Tempe in a bowl and add the chopped vegetables and the mayo and mix well. This is delicious as a salad on a bed of lettuce, or as a sandwich filling. Even my Tempe-resistant son ate it and said it was really good.*Note: My Tempe was frozen so I simmered it in a small amount of water for about 10 minutes until it was defrosted, before I sautéed it. Simmering or steaming Tempe gets rid of any bitterness and gives it a milder flavor, so you might want to do this even if your Tempe isn't frozen. Tempe Tacos (Mexico) Ingredients: 8oz Tempe 1/2 small yellow onion, chopped finely (about 1 cup) 1/3 red bell pepper, chopped finely (about 3/4 cup) 1 tablespoon extra virgin olive oil 2-3 tablespoons Taco Seasoning or your favorite taco seasoning 1/2 cup of water salt and pepper to taste Taco Toppings: lettuce, avocado, cilantro, tomato, radish, green onion, salsa Preparations: Put a medium skillet on medium heat. Add extra virgin olive oil, onion, red bell pepper and a pinch of salt. Let it cook for about 5 minutes. Chop Tempe into small pieces then add to pan. Leave to cook for about 5 minutes. Add taco seasoning and water. Stir well and cover with a lid. Reduce heat to medium-low and let cook, stirring occasionally. If mixture becomes to thick you can add a few splashes of water. Cook until Tempe is hot and well coated with seasoning. Taste to see if mixture needs salt and/or pepper. Use the Tempe mixture as meat in your favorite Mexican dish: tacos, burritos, salads Good luck trying out these new recipes! Source of Recipes: Petitchef.com

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