Title: Burmese tempeh
 Categories: Vegetable
      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
           -taste)
    1/2 c  Ground peanuts or cashews
           -(but not peanut butter!)
    1/2 c  Whole or chopped peanuts or
           -cashews (optional)
      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
  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 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
  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 1/2 C ground peanuts or cashews.  (But not peanut butter!)
  Optionally, use 1/2 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.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe