Stir Fried Tempeh with Onions (Tempeh Masak Bawang) - Meatless Recipe

 
What is Tempeh? 
Tempeh is a traditional soy product originated from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty.

It is a staple source of protein especially for vegetarians. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.

In the kitchen, tempeh is often prepared by cutting it into pieces, soaking in brine or salty sauce, and then frying. Cooked tempeh can be eaten alone, or used in chili, stir frys, soups, salads, sandwiches, and stews. Tempeh's complex flavor has been described as nutty, meaty, and mushroom-like. It freezes well, and is now commonly available in many western supermarkets, as well as in ethnic markets and health food stores. When thin-sliced and deep-fried in oil, tempeh obtains a crisp golden crust while maintaining a soft interior—its sponge-like consistency makes it suitable for marinating. Dried tempeh (whether cooked or raw) provides an excellent stew base for backpackers.

To know more about tempeh, please click http://en.wikipedia.org/wiki/Tempeh

My family members like tempeh and I usually cook it in different ways. Since this is my first post on tempeh, I am posting a simple stir fried tempeh with onions. I will post different recipes on tempeh from time to time.... so do stay tuned...

Ingredients :

- 2 packets of tempeh (sliced)
- 2 big onions (sliced thinly)
- 2 cloves garlic (minced)
- 1 tbsp of sweet soya bean sauce (kicap manis pekat)
- salt (to taste)
- sugar (to taste)
- cooking oil

Method :

1) Heat oil in a wok and fry tempeh until slightly brown. Set aside.

2) Heat some oil in the wok again and saute garlic until aromatic.

3)  Add fried tempeh and onion.  Stir fry until fragrant.

4)  Add salt, soya bean sauce and sugar.  Stir and mix well.  If too dry, add some water.

5)  Serve hot.

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17 Chinese Herbal Soup (Chap Qi Bi)

I used to boil Chinese herbal soup for my family.  One of the herbal soups that we used to take is 'Chap Qi Bi' (in Hokkien).  It means, seventeen herbs of herbal soup.  It is very nutritious and for those who used to have backache, this soup is also very good.  It is suitable for adults and children.

Ingredients :

- A pack of 17 types of herbs (washed) 

 (For those who can read Chinese, you can just copy the above prescription and buy it at any Chinese Medical Hall.  However, I am sorry I can't translate this into English as my knowledge of chinese herbs is quite limited).  

- 1 whole kampung chicken (cut and blanched)

- Few slices of liquorice or 'kam cho'(I prefer to add this even though it is already in the prescription as adding extra of this makes the soup tastes sweeter, better and less bitter).

- salt (to taste)

- water 

Method :

1)  Fill a big pot with water and boil the herbs over medium high heat for about 20 minutes.

2)  Then, add the chicken and boil at high heat for a while.  

3)  Lower the heat to low and let it simmer for an average of about 2 to 2 1/2 hours.  

4)  Add salt and serve hot.

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Simple Pan Fried Turmeric Fish

I like to eat fried fish but not deep fried.  As such, whenever I want to fry fish, I usually use Happy Call pan to pan fry it.  Besides, it is so easy and convenient to use; it's non-stick and healthy as I use very little oil to pan fry.  Most of all, it is easy to clean, smoke free and no oily kitchen stove and floor!!

For this post, I have pan fried turmeric fish using Happy Call pan.

Ingredients :

- 3 ikan selar or Scad (cleaned and marinate with salt and turmeric powder)

- 3 sprigs of curry leaf

- 2 tbsp of turmeric powder (to marinate the fish) to taste

- salt (for marinate) to taste

- 1 thumb sized ginger (cleaned and crushed)

- Soy sauce

- Oil

Method :

1)  Grease oil in the pan.  Then, place fish, ginger and curry leaves into the pan.

2)  Close the lid and pan fry on both sides until cooked and brown.  Add soy sauce on both sides of the fish and pan fry for while.

3)  Dish out and serve with sambal kicap.

It is simple and yet delicious!!
I'm linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

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