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Tempeh or tempe is a traditional Indonesian soy product, that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Here a special fungus is used, which has the Latin name Rhizopus oligosporus.
Indonesian Tempe stir fry - Oseng tempe- Vegan cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you quickly, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Indonesian Tempe stir fry - Oseng tempe- Vegan dishes you make.
Alright, don’t linger, let’s course of action this indonesian tempe stir fry - oseng tempe- vegan menu with 20 elements which are definitely easy to have, and we have to process them at the very least through 7 measures. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements of Indonesian Tempe stir fry - Oseng tempe- Vegan:
- Take 1/2 block - - 200gr Tempe - cut to square, I used : Tempehting brand
- Prepare 3 of shallots - slice thin (half blends)
- Take 2 tsp mince garlic (or fresh garlic)
- Get 3 - red chilies - seeded if you dont like spicy (blends)
- Make ready 2 for green chilies - thin slices - optional
- Get 3-4 Thai chilies - optional - slices thin
- Provide 1 tsp for mince galangal or fresh
- Make ready 1 of bayleaves - if you have
- Need 1 kafir leaves - if you have
- Make ready 1 tsp tamarind (soak in 2 tsp of water) - or lemon juice
- Prepare 2-3 tbsp of Kecap manis - sweet sou sauce (I used ABC brand)
- Provide of Oil
- Prepare 1/4 cup for water
- Make ready 1 tsp for himalayan salt
- Need 1 tsp for - 1 tbsp brown sugar (granulated or sweetener is fine too)
- Take for To marinade (15 minutes) Tempe before frying (see ** if you prefer to oven them)
- Need 1/4 cup for water
- Need 1 tsp salt
- Make ready 1 tsp of white pepper
- Provide 1 tsp - chicken/vegetable stock (optional)
The tempeh is simmered in a sweetened and Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. Oseng-Oseng Tempe: Stir-Fried Tempe - Cook Me Indonesian. · Make our simple and easy vegetarian and vegan Indonesian-inspired tempeh recipe. The tempeh is simmered in a sweetened and thickened soy sauce. Oseng-Oseng Tempe or stir fry tempeh.
Indonesian Tempe stir fry - Oseng tempe- Vegan steps:
- Below is some of the ingredients
- Fry tempe in medium heat till it change to a bit yellow. it will only take 3 minutes or so. set aside
- **Alternatively, you can oven the tempe. simply spray some oil, sprinkle some salt, white pepper and stock powder if you use, and oven in 180C for about 10 - 15 minutes. When the color change, set aside.
- Blends : shallots, garlic, chilies, galangal till smooth ( I only do half shallots, and slices the other half, as I love this in my food.
- Heat wok with some oil, stir fry the blends ingredients (if you used slices, dont put this just yet). Add bayleaves, stir fry this in medium to low till all fragrants and change to darker colour (you can add 1 tbsp of water or oil to help), this will take about 10-12 minutes, you can see the oil start separating. Add the slices shallots and chillies. in medium high heat, mix well till its all cooked (about 3 minutes), add some of the water.
- Add Tempe, stir fry till all mixed, add kecap manis, sugar, salt and white pepper. mixed well. Add the water and let it simmer for few minutes, it need to loose the water and kecap manis/sugar will caramelized and coating the tempe. Last, put the tamarind water / lemon. Taste it and add what's missing as you preferred. Best enjoy when its warm.
- Ready to enjoy
Indonesian traditional food made from tempeh, chili, garlic and other ingredients. have good nutrition for the body. Tempe is a food made from the fermentation of soy beans or some other materials that use some kind of fungus Rhizopus, such as Rhizopus oligosporus, Rh. oryzae, Rh. stolonifer (bread mold), or Put shallot, garlic and chillies into it. Stir it until the colour is faded. Pour tempe and the rest of ingredients. Like pasta for most people, tempeh is becoming for me one of These crispy but chewy nutty little tempeh wafers in a tangy Indonesian tomato glaze Oseng Oseng Tempe.
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