This is a guest post from Teczcape
Is it hard to believe if I told you I have taken a liking for tempeh since young? Yes, when I started to have Malay (Muslim) food in the school canteen. I'm in my comfort zone when it comes to Malay food, at a Malay rice
stall to be specific. It is almost (always) these three items - Potato Cakes (Begedil)
, Curry Vegetables
and Spicy Tempeh.
I have cooked Potato Cakes
before, also Curry Vegetables
. And I waited after so many years, till today, before attempting to cook Spicy Tempeh.
And do you think I knew the good of tempeh then? NO. I could only recall I like the taste of this dish.
The Spicy Tempeh in the Malay rice stalls are usually cooked with diced green beans, if my memory is with me. I could not find any recipe on Spicy Tempeh with Green Beans. But thanks to Ju (The Little Teochew), I adapted her tempeh recipe
(using her combination of red chili, shallots, garlic, soy sauce and sugar), re-created this dish which I enjoyed as a teen and now as adult, still call it Spicy Tempeh with Green Beans, and still enjoying it.
Organic Tempeh from Whole Foods Market My Legume Love Affair - MLLA
hosted by Susan - The Well Seasoned Cook.