Tempeh Soft Tacos
Ingredients:
12 ounces tempeh, crumbled
1/2 cup cooked brown rice
1/2 green bell pepper, chopped
1/4 cup salsa
1/2 teaspoon salt
1/2 envelope taco seasoning mix
6 corn tortillas
1/2 cup chopped tomato
1/2 chayote, peeled & grated
1/2 cup chopped onion
1-1/2 cups shredded lettuce
Directions:
Combine tofu, rice, green pepper, salsa, salt and taco seasoning,mixing thoroughly and heat on stove.
Heat skillet and warm tortillas until they are soft and hot.
Fill each tortilla with tempeh mixture and garnish with tomato, chayote, onion and lettuce. Sprinkle with hot sauce, if desired.
Makes 6 tacos.
by: Chico Juarez
Categories: Indonesian, Other Asian Tags: brown rice, crockpot, rice, soybean, tempeh
Tempeh Bacam (Bacem)
Ingredients:
7 oz Indonesian Cuisines tempeh, sliced
1 stem (stalk) of lemon grass, crushed/smashed flat
2 bay leaves
1/2 inch of fresh galanga, crushed/smashed flat
2 1/2 cups of tap water
Spices:
½ medium size Onion chop fine
3 cloves garlic crushed/smashed flat
1/2 tsp coriander powder
1 tsp of salt
2 tbs of brown sugar or coconut brown sugar
1/2 tsp of coconut powder
1 tsp of “sambal oelek” (coarse red chili sauce), if you like it
sweet and “hot”.
How to prepare them:
Mix all the ingredients. All spices are grounded with chopper until it becomes coarse. Sauté the coarse spices on medium heat until most of the spices “bumbu” cook. Add the tempeh into the sauté spices, and mix them. Add a little water so about just above the tempeh and mix with the spices, close the pan with small heat, simmer until almost the water being absorbed by the tempeh.
Stir occasionally; take out the tempeh put into the colander.
Finally, fry the moist tempeh and submerged in sufficient oil on medium-high heat until the color of the tempe changes to light
brown, but the tempe is not crispy. Serve warm. Enjoy!
from Elly Tjan
