Hot and Spicy Tempeh

My aunt's maid prepared this dish last week. I liked it so much, I had to stop myself from finishing everybody elses' share.
For those not familiar with tempeh, tempeh is made by fermenting soy beans into a cake form. Normally cooked chopped or crumbled, it is known to contain high sources of protein and is suitable for vegetarians.
I attempted kakak's version of tempeh at home today.
A very, very simple recipe! You can whip this dish up in about 15 minutes.

Ingredients:

Tempeh (cut into small pieces) - 2
Bird's eye chili - 5-6
Onions (sliced thinly) - 1
Garlic (chopped) - 3 cloves
Thick soy sauce - 1 tsp
Sugar - 1 tsp
Salt to taste

Heat some oil in a pan and fry the tempeh. Set aside.
Sautee onions, garlic and bird's eye chili in a little oil until fragrant.
Put in the tempeh and stir. Add sugar, thick soy sauce and a little salt.
Continue to stir until everything is well mixed.
Dish out and serve with some warm rice!

P.S: Please excuse the blur photos. Photos were taken using my handphone.

Comments

Chicken Sambal

Phew! I'm finally able to update this blog after a 3 month hiatus! Hope you enjoy this chicken sambal recipe! Ingredients: Chicken - 15-20 medium sized pieces Dried chillies - 8-10 Red onion - 2 Garlic (crushed) - 1 clove Ginger - 2 inch piece Shallots -3 Tomato - 1 Chili sauce - 3 tbsp Lemongrass - 2 stalks Salt to taste Sugar to taste Blend half of the red onion, shallots, garlic, ginger and deseeded dried chilies with a food processor. You can also use a mortal and pestle. The latter gives a better texture and taste. Slice thinly the remaining red onion into rings. Put in the chicken and continue to stir until half cooked. Heat some oil in a pan and fry the spice paste with lemongrass until fragrant. Remove from heat and add them together with the chicken and cook well. Season with salt, and sugar. Add chili sauce and simmer on low heat until the gravy thickens. Set aside and serve.

Dry Chicken Peratal

Ingredients: Chicken – 1/2 kg medium size pieces Onions – 4 big sliced thinly Ginger-garlic paste – 3 tsp Curry leaves – 2 spring Chili powder – 3 ts p Coriander powder – 5 tsp Turmeric powder – 1 tsp Garam masala powder – 1 tsp Salt to taste Pepper to taste Marinate the chicken with 1 tsp ginger-garlic paste and salt for 1/2 hr. Cook on low heat without adding much water. Once chicken is 50% cooked, dish out and keep it aside. Heat oil in a pan, add onions, curry leaves, salt and rest of the ginger-garlic paste. Saute it for about 10 minutes until the onions turns very translucent and soft. Add all the spices and fry it for another 3 minutes. Now add the partially cooked chicken and fry it well till the chicken is well coated with the masala and is cooked well. Continue stirring. When a reddish brown color is attained, the dish is ready to be served. Garnish with chopped coriander leaves and serve with rice or chappati.

Chocolate Cake

My 2nd attempt on a cake. I was satisfied with the outcome and everybody seemed to like it. Here's the recipe I used: Ingredients: Butter - 250g Castor sugar - 1 3/4 cups Eggs - 5 Vanilla essence - 1/2 tsp Cocoa powder - 3/4 cup Cake flour - 2 cups Sodium bicarbonate - 1/2 tsp Chocolate milk - 1 cup Chocolate glaze: Semi-sweet chocolate chips - 1/2 cup Confectioner's sugar - 1 cup Butter - 6 tsp Vanilla essence - 1/2 tsp Milk - 1/2 cup Beat butter and sugar until fluffy with a hand mixer. Add eggs one by one, followed by vanilla essence. Reduce mixer speed and add cake flour, cocoa powder and sodium bicarbonate. Add chocolate milk to the mixture and mix until batter is smooth. Heat the oven at 180'C for 5 minutes. Grease the cake pan with some butter and flour. Pour mixture into the cake pan and bake for 45 minutes. Once cake is done, remove from oven and leave to cool. To prepare glaze, heat sugar, semi-sweet chocolate chips, butter, vanilla essence and milk using a double...

My Kitchen and Me

Search This Blog