Burmese tempeh

Yield: 4 Servings

Measure 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

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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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