Yield: 4 Servings
|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, .