Burmese Tempeh

1 review, 4 star(s). 100% would make again

Ready in 1h

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"This was good but a bit dry - thinking canned tomatoes with the juice may be the way to go, or cooking in some broth or wine."


3 Cloves garlic; chopped
1 pk Tempeh; crumbled
2 -(up to)
3 Tomatoes; from a can
1/2 c peanuts; Whole or chopped
1 lg tomato; Chopped
1 large onion; Finely chopped
2 -(up to)
1 tb Soy sauce; about
1/4 ts Turmeric
Red chile flakes; to taste
1/2 c peanuts; Ground, or cashews
1 1-inch green chiles; grated or chopped

Original recipe makes 4



Jonathan Kandell, Tucson Arizona This is a variation of a recipe given to me by Leigh Panlilio, who plays in a Balinese gamelon orchestra, in addition to playing in punk bands. Saute 1 finely chopped large onion together with a one-inch stick of grated or chopped fresh ginger, some chopped green chile, and a large pinch (about 1/4 t) of turmeric. Stir constantly so nothing burns. When the onion is starting to brown, add 2 to 3 cloves chopped garlic, and saute carefully for a minute, being very careful it doesnt burn. Add 1 package tempeh, crumbled; red chile flakes to taste; and about 1 T soy sauce (adjust to taste.) Fry a minute. Add 1/2 C ground peanuts or cashews. (But not peanut butter!) Optionally, use 1/2 C whole or chopped peanuts or cashews. Fry a couple minutes. Add 1 large chopped tomato (or 2 or 3 tomatoes from a can of whole peeled tomatoes, and some of their juice). Fry a couple minutes more. Serve over rice. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

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This was good but a bit dry - thinking canned tomatoes with the juice may be the way to go, or cooking in some broth or wine.
Leliza23 5y ago

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