Indonesian Fried Fermented Soybean Cakes
This also called as Tempeh Goreng
Ingredients:
1 garlic clove, crushed
1 teaspoon salt
1/4 pound fermented soybean cake (tempe), sliced 2″
long and 1/2″ thick
1/4 cup vegetable oil
2 hot red chilies, seeded and sliced
1/4 teaspoon chile paste
1/4 cup chopped ripe tomato
Direcrtions:
Mix together the garlic and salt, rub this all over
the fermented soybean cake. Set it aside for about 15
minutes.
Heat the oil in a wok or skillet, fry the fermented
soybean cake over medium heat for about 3 minutes, or
until browned, and transfer to a platter.
In a food processor or a mortar, blend the chilies,
chile paste and tomato to form a paste. Serve the
fried fermented soybean cakes with the paste.
Yields 5 servings.
Tropical Muffins
Ingredients:
2 cups all purpose flour
1/3 cup sugar
2 eggs
3/4 cup whole milk
1 cup diced peaches
1 cup pineapple tidbits
1/2 cup shredded coconut
1/2 cup pecan pieces
1/4 cup juice from fruit
1/4 cup melted butter (or marg.)
1/2 tsp. vanilla
1 tsp. baking powder
1/4 tsp. salt (optional)
Crumb Topping:
2/3 cup all purpose flour
1/2 cup firmly packed brown sugar
1/3 cup chopped pecans
2 tsp. ground cinnamon
1/3 cup chilled butter, cut into small pieces
Directions:
In a large bowl, combine flour, baking powder, sugar and salt. In a medium size bowl beat eggs, milk, reserved fruit juice, melted butter and vanilla. Add to flour mixture and stir until batter is moist and blended – don’t over mix. Gently stir in shredded coconut, diced peaches, pineapple tidbits and nuts. Fill baking cups (I use paper liners) 2/3 full. Prepare crumb topping mixing brown sugar, flour, nuts and cinnamon. Cut in butter until coarse crumbs form. Sprinkle crumb topping on filled baking cups and bake at 375 degrees. Serves: 2 dozen
by Tamara
