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This tempeh is sweet. salty, spicy as well as sour. Very moreish. The recipe is based on Indonesian tempe kering (dry tempeh) amongst my ain twist. I used Korean chilli glue which has a sweeter to a greater extent than mellow flavour. I don't convey whatever lime leafage as well as then I sub amongst lime zest.
Ingredients:
close 300g tempeh
1 chopped onion
ii clove garlic, minced
ii tbsp Korean chilli glue (gochujang)
ii tbsp soy sauce
roughly saccharide to taste
1 little lump of moisture tamarind softened amongst 1/2 loving cup boiling water, strained
few kaffir lime leaves, shredded (or roughly lime zest)
cooking oil
Method:
This tempeh is sweet. salty, spicy as well as sour. Very moreish. The recipe is based on Indonesian tempe kering (dry tempeh) amongst my ain twist. I used Korean chilli glue which has a sweeter to a greater extent than mellow flavour. I don't convey whatever lime leafage as well as then I sub amongst lime zest.
Ingredients:
close 300g tempeh
1 chopped onion
ii clove garlic, minced
ii tbsp Korean chilli glue (gochujang)
ii tbsp soy sauce
roughly saccharide to taste
1 little lump of moisture tamarind softened amongst 1/2 loving cup boiling water, strained
few kaffir lime leaves, shredded (or roughly lime zest)
cooking oil
Method:
- Cut tempeh into little pieces, stir modest amongst iv -5 tbsp crude till golden brown. Remove.
- Add a flake to a greater extent than crude to wok as well as stir modest onion as well as garlic till softened.
- Add gochujang, soy sauce, plenty tamarind juice to your taste, roughly saccharide as well as lime leaves or lime zest. Stir till sauce is hot.
- Add fried tempeh, stir till sauce is absorbed.
Note: Tempeh volition absorb crude similar a sponge, modest them amongst a fair sum of crude non likewise much or at that topographic point won't travel whatever crude left inwards the wok or pan. This volition all larn on your waistline :)