Burmese Tempeh Vegetables
Last updated 6/12/2012 1:11:24 AM. Recipe ID 38887. Report a problem with this recipe.
Title: Burmese tempeh
Yield: 4 Servings
1 Finely chopped large onion
1 (1-inch) stick grated or
-chopped fresh ginger
Chopped green chiles
1/4 ts Turmeric; about
2 -(up to)
3 Cloves chopped garlic
1 pk Tempeh; crumbled
Red chile flakes to taste
1 tb Soy sauce; about (adjust to
1/2 c Ground peanuts or cashews
-(but not peanut butter!)
1/2 c Whole or chopped peanuts or
1 lg Chopped tomato -or-
2 -(up to)
3 Tomatoes from a can of whole
-peeled tomatoes; and some
-of their juice
Jonathan Kandell, Tucson Arizona
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
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 1/4 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
Add 1 package tempeh, crumbled; red chile flakes to taste; and about
1 T soy sauce (adjust to taste.) Fry a minute.
Add 1/2 C ground peanuts or cashews. (But not peanut butter!)
Optionally, use 1/2 C whole or chopped peanuts or cashews. Fry a
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
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