Ingredients: A package of organic temper (250g), cut into small cubes, salad 3 big Cabbage leaves, shredded finely, salad 10g Carrot, julienne, salad 1 Chili, julienne, salad 5g Baby cilantro, salad 5g Vietnamese mint, chopped finely, salad 5g Mint, salad 5g Basils, Chiffonaded, salad 5g Onion, shredded finely, salad 1 tbsp Sesame seeds (or any kind of crushed nut), toasted, salad 1 tbsp Fish sauce, salad 1/4 tsp Garlic, minced, salad 1 tbsp Extra virgin oil, salad 1 tsp Sesame oil, salad 1 tsp Honey, salad 1/4 Lime juice, salad 1/4 Lime Zest, salad 1/4 tsp Korean fermented chili powder, dressing 10 Big Prawn, blanch 3 Tbsp Sambah belacan 2 Tbsp Ayam brand coconut cream TT Salt and black pepper Method: 1. Sprinkle some salt and pepper to flavor tempeh. Deep fry the tempeh cubes evenly until brown. (Note: If you want really crunchy tempeh, you can dust it with potato starch or glutinous flour before pan frying). 2. Toss the salad with herbs and seasoning. 3. Simmer sambah belacan with coconut cream, add the prawns, let the sambah sauce cools down. 4. Place the fried temper and prawn above the salad, spoon the sambah sauce to the tempeh. 5. Garnish with your favorite herb.
By NZ Chef Si How is tempeh tasted like? For my taste buds, its texture and taste are like steamed taro. One of my middle east friends loves it so much, I really think some people may need to acquire its taste. The following is the recipe that I created, I hope that you all will enjoy tempeh more than before, and if you never heard of it before or never tried it before, why not have a try? This salad can turn into a vegetarian dish instantly when you eliminate fish sauce. Tempeh Salad (Fusion) Ingredients: A package of organic temper (250g), cut into small cubes, salad 3 big lettuce leaves, shredded finely, salad 1/2 Big tomato, shredded finely, salad 10g Carrot, shredded finely, salad 5g Baby cilantro, salad 5g Vietnamese mint, chopped finely, dressing 5g Mint, salad 5g Basils, Chiffonaded, dressing 5g Onion, shredded finely, dressing 1 tbsp Sesame seeds (or any kind of crushed nut), toasted, salad 3 tbsp Fish sauce, dressing (Note: If you are a vegetarian, please omit this) 1/2 tsp Garlic, minced, dressing 3 tbsp Extra virgin oil, dressing 2 tsp Sesame oil, salad 1 tbsp Honey, dressing 1 Lime juice, dressing 1 Lime Zest, dressing 1 tsp Korean fermented chili powder, dressing Oil, pan frying TT Salt and black pepper Method: 1. Sprinkle some salt and pepper to flavor tempeh. Deep fry the tempeh cubes evenly until brown. (Note: If you want really crunchy tempeh, you can dust it with potato starch or glutinous flour before pan frying). 2. Toss the salad with herbs, sesame seeds (or crushed nut) and sesame oil. 3. Mix the dressing ingredients. 4. Place the fried tempeh above the salad, spoon the dressing to the tempeh cubes. 5. Garnish with any herbs you prefer.
