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Title: Burmese Tempeh
Categories: Spice Burma
Yield: 1 Servings
| 1 | lg | Finely chopped onion |
| 1 | Inch stick of grated fresh | |
| Ginger | ||
| Some chopped green chile | ||
| 1/4 | ts | Turmeric |
| 3 | cl | Chopped garlic |
| 1 | pk | Tempeh, crumbled |
| Red chile flakes | ||
| 1 | tb | Soy sauce |
| 1/2 | c | Ground peanuts or cashews |
| 1 | lg | Chopped tomato |
| Rice |
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 doesn't 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.
Tell me how you like it. Jonathan Kandell, Tucson Arizona jkandell@ccit.arizona.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
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