Free Recipe Burmese Tempeh
Recipe Type: Free Vegetable Recipes
Recipe Preparation: stir
Cooking Temperature:
Recipe Serves: 4
Ingredients for Burmese Tempeh Recipe
1 Finely chopped large onion
1 (1-inch) stick grated or
-chopped fresh ginger
Chopped green chiles
1/4 ts Turmeric; about
2 -(up to)
3 Cloves chopped garlic
1 pk Tempeh; crumbled
Red chile flakes to taste
1 tb Soy sauce; about (adjust to
-taste)
1/2 c Ground peanuts or cashews
-(but not peanut butter!)
1/2 c Whole or chopped peanuts or
-cashews (optional)
1 lg Chopped tomato -or-
2 -(up to)
3 Tomatoes from a can of whole
-peeled tomatoes; and some
-of their juice
Burmese Tempeh Preparation
Jonathan Kandell, Tucson Arizona <jkandell@ccit.arizona.edu> This is a variation of a recipe given to me by Leigh Panlilio, who plays in a Balinese gamelon orchestra, in addition to playing in punk bands. Saute 1 finely chopped large onion together with a one-inch stick of grated or chopped fresh ginger, some chopped green chile, and a large pinch (about 1/4 t) of turmeric. Stir constantly so nothing burns. When the onion is starting to brown, add 2 to 3 cloves chopped garlic, and saute carefully for a minute, being very careful it doesn’t burn. Add 1 package tempeh, crumbled; red chile flakes to taste; and about 1 T soy sauce (adjust to taste.) Fry a minute. Add 1/2 C ground peanuts or cashews. (But not peanut butter!) Optionally, use 1/2 C whole or chopped peanuts or cashews. Fry a couple minutes. Add 1 large chopped tomato (or 2 or 3 tomatoes from a can of whole peeled tomatoes, and some of their juice). Fry a couple minutes more. Serve over rice. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe Archive, .
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