Burmese tempeh
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Finely chopped large onion | |
| 1 | (1-inch) stick grated or chopped fresh ginger | |
| Chopped green chiles | ||
| ¼ | teaspoon | Turmeric; about (up to) |
| 3 | Cloves chopped garlic | |
| 1 | pack | Tempeh; crumbled |
| Red chile flakes to taste | ||
| 1 | tablespoon | Soy sauce; about (adjust to taste) |
| ½ | cup | Ground peanuts or cashews (but not peanut butter!) |
| ½ | cup | Whole or chopped peanuts or cashews (optional) |
| 1 | large | Chopped tomato -or- (up to) |
| 3 | Tomatoes from a can of whole peeled tomatoes; and some of their juice | |
Directions
Jonathan Kandell, Tucson Arizona <jkandell@...> 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 ¼ 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 ½ C ground peanuts or cashews. (But not peanut butter!) Optionally, use ½ 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, .