Through browsing on the net and talking to people at the grocery stores, I found out many people in this part of the world (USA) are more and more familiar with Tempeh - one of the most delicious vegetarian food option from Indonesia. But only a few know how to prepare it; in fact perhaps many have known and have been using Tempeh for quite sometime without knowing its origin, therefor not knowing where to ask on how to prepare it, delicious way, the way mostly Indonesian do. So, here is one of so many variation on preparing Tempeh that I'm going to share...
Ingredients:
- 2 packages of Organic Tempeh of "Turtle Island Food Inc.", dice about ¾ X ¾ inch.
- 2-3 Jalapeno pepper, slice thinly
- 8 to 10 Bird eye chili (or Thai chili), slice thinly. You can reduce the amount to reduce the hot flavor
- 4 red pearl onion, ground
- 2 cloves garlic, ground
- 1 ½ inch of fresh Galangal, slice thin or smashed/jerked
- 2 to 3 pieces of Indian Bay leaves (can be found in Viet Wah or Uwajimaya stores in Seattle)
- 1 big and fresh stem of Lemon Grass, smashed
- 3 to 4 tablespoon Kecap Manis (Indonesian sweet soy sauce)
- salt to taste
Direction:
- Prepare all the spices according to the ingredients order, set aside.
- There are two ways on preparing the Tempeh; you can either bake it first until it's cooked enough; for this way then you need to wrap it in aluminum foil to avoid burn or over cooked. Bake at 350 degree for about 15-20 minutes.
- If you choose to saute it; then you enough cooking oil to saute; either with Olive oil or Canola Oil. Saute until all look evenly golden brown. Remove from the heat and set aside.
- Heat about 2 tablespoon of cooking oil on the pot/wok on medium heat.
- Add ground red pearl onion and ground garlic until it produces nice smell, then add Daun Salam, jerked galangal and lemon grass. Toss for about a minute.
- Add jalapeno and Thai chili, toss for a bit then add Tempeh; followed by Kecap Manis and salt.
- Stir and toss for another few minutes until the food is brown (Kecap Manis will add darker brown color to the food) and you will see that the chili and jalapeno is cooked.
- Remove from the heat, remove Daun Salam, Galangal and lemon grass from the food and serve.
Ingredients:
- 2 packages of Organic Tempeh of "Turtle Island Food Inc.", dice about ¾ X ¾ inch.
- 2-3 Jalapeno pepper, slice thinly
- 8 to 10 Bird eye chili (or Thai chili), slice thinly. You can reduce the amount to reduce the hot flavor
- 4 red pearl onion, ground
- 2 cloves garlic, ground
- 1 ½ inch of fresh Galangal, slice thin or smashed/jerked
- 2 to 3 pieces of Indian Bay leaves (can be found in Viet Wah or Uwajimaya stores in Seattle)
- 1 big and fresh stem of Lemon Grass, smashed
- 3 to 4 tablespoon Kecap Manis (Indonesian sweet soy sauce)
- salt to taste
Direction:
- Prepare all the spices according to the ingredients order, set aside.
- There are two ways on preparing the Tempeh; you can either bake it first until it's cooked enough; for this way then you need to wrap it in aluminum foil to avoid burn or over cooked. Bake at 350 degree for about 15-20 minutes.
- If you choose to saute it; then you enough cooking oil to saute; either with Olive oil or Canola Oil. Saute until all look evenly golden brown. Remove from the heat and set aside.
- Heat about 2 tablespoon of cooking oil on the pot/wok on medium heat.
- Add ground red pearl onion and ground garlic until it produces nice smell, then add Daun Salam, jerked galangal and lemon grass. Toss for about a minute.
- Add jalapeno and Thai chili, toss for a bit then add Tempeh; followed by Kecap Manis and salt.
- Stir and toss for another few minutes until the food is brown (Kecap Manis will add darker brown color to the food) and you will see that the chili and jalapeno is cooked.
- Remove from the heat, remove Daun Salam, Galangal and lemon grass from the food and serve.
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