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Balinese Tempeh




Source of Recipe


Leigh Panlilio


Recipe Introduction


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.

Tell me how you like it.

Jonathan Kandell, Tucson Arizona

jkandell@ccit.arizona.edu


List of Ingredients




1 finely chopped large onion
one-inch stick of grated or chopped fresh ginger,
chopped green chile,
large pinch (about 1/4 t) of turmeric.
2 to 3 cloves chopped garlic
1 package tempeh, crumbled;
red chile flakes to taste
1 T soy sauce (adjust to taste.)
1/2 C ground peanuts or cashews. (But not peanut butter!) Optionally, use 1/2 C whole or chopped peanuts or cashews. 1 large chopped tomato (or 2 or 3 tomatoes from a can of whole peeled tomatoes, and some of their juice).



Recipe



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.