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This is our latest craze – TEMPEH, a highly nutritious fermented soya food that has been around for centuries. This website –  http://www.tempeh.info –  sums it all up, from D.I.Y. tempeh at home to different types of recipes to suit all taste buds using this delicious food.

This is how it typically looks like :

freshly fermented tempeh sold in a pack

freshly fermented tempeh sold in a pack

It is easy to prepare. Cut it into smaller pieces and fry it lightly in some cooking oil until crunchy and brown. We like to toss it into salads. It gives the salad a nice nutty crunch.
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TO PREPARE TEMPEH SALAD, we use both fresh and grilled vegetables :

Ingredients (serve 4):
A pack of assorted greens
1 eggplant, slice into 1/2 cm thickness
1 sweet potatoes, slice into 1/2cm thickness
A small bunch of asparagus, about 250gm, cut into 2″ sections
18-20 sweet cherry tomatoes
1 pack of tempeh, cubed
2 hard-boiled eggs, shelled and sliced
olive oil
lemon juice from 1/2 lemon or balsamic vinegar for dressing

Direction :

1) Fry tempeh lightly in cooking oil until golden brown and crunchy. Drain excess oil on a paper towel . Set aside to cool.

2) Season sliced eggplant, sweet potatoes and asparagus with some salt, pepper & olive oil. Pan fry or grill vegetables until tender & cooked. Set aside to cool.
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3) Wash and soak assorted greens and cherry tomatoes in iced water for 5mins. Drain and set aside.

4) In a salad bowl, toss grilled vegetables, fresh greens, tomatoes, tempeh and sliced eggs together with lemon juice. Serve immediately.

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