Simple Stir fried Tempeh with Chilli Recipe

Tempeh is made from fermenting soya beans with fungus Rhizopus Oligosporus and is a popular meat replacement among vegetarians. This fermentation process increases the content of protein, vitamins and fibre in the beans. Although, tempeh originated from Java in Indonesia; nowadays you can buy tempeh in many places around the world. A good and fresh tempeh would have nicely arranged beans with white mycelia binding them together. Some would have a little black spot and uncooked tempeh is warm when you touch it due to the living organism activities inside it. There are many ways to cook tempeh and here is one of the simple but tasty recipe.

Ingredients

Tempeh, 1 pc (5”x5”), cut into bite size

Chilli paste, 1 tablespoon or more

Onions, 1 pc, chopped finely

Salt to taste

Sugar to taste
Tamarind juice, around 3 tablespoons 

Deep fry the tempeh in hot oil until it turned golden brown.

Drain away access oil and put the fried tempeh aside. Put 1 tablespoon of vegetable oil in the pan. Sauté chilli paste and onions until fragrant. Pour in the tamarind juice. Throw in the tempeh. Add salt and sugar to taste. Fry the mixture for a short while. Serve Fried Chilli Tempeh with steamed rice.

PS : You can also add anchovies and roasted peanut to this dish.

Check out my special Stuffed Boneless Chicken Recipe.

Peteformation Shortcut Ayam Penyet (Flattened, Smashed Chicken) Recipe

If you Google ‘Ayam Penyet’, you will find that there are many versions of this wonderful Javanese, Indonesian recipe. Ayam Penyet, got its name from a chicken that is flattened (or smashed) with a mortar before it is cooked. If you had a bad day at the office, maybe then you might want to smash the chicken on the wall or use it as a punching bag (imagine your boss face) before cooking it! Ha ha ha, just joking! The original ayam penyet are boiled with the marinade ingredients and then fried, but in my version of recipe, I actually marinated the chicken with all the ingredients and then roasted it using an oven. It is common to eat Ayam Penyet with sambal (spicy chilly sauce with toasted fermented shrimp paste and lime juice). I added chilly and lime juice when marinating the chicken so that I do not have to prepare additional sambal sauce. He he he, this is the little ‘shortcut’ here! I also did not use coconut milk (santan) in my version of Ayam Penyet. Check out my shortcut version of Ayam Penyet!

Ingredients
Chicken, 1 whole, cut through the breast side and flattened
Serai, 1 pc Shallots, 3 pcs
Garlic, 3 cloves
Lengkuas (galangal), 1 small piece (1”)
Serbuk Jintan Manis (Aniseed Powder), 1 teaspoon
Serbuk Jintan Putih (Cumin powder), 1 teaspoon
Serbuk Ketumbar (Coriander powder), 1 teaspoon
Turmeric Powder (kunyit powder), ½ teaspoon
Bay Leaf, 1 pc, cut into small pieces
Lime Juice from 2 limes
Palm Sugar, 2 table spoons
Salt to taste
Chilli Powder, 1 tablespoon
Coconut milk (optional), ½ coconut

Blend serai, shallots, galangal and garlic. Marinade the chicken with all the ingredients for at least 40 minutes. Roast the marinated chicken in preheated oven at 180 Dec C for 1 hour. Alternatively, you can also deep fry the chicken just like the original version. Serve while still hot!
Excuse me, I am going to eat my Ayam Penyet for dinner now! LOL!

PS : Check out why a fake hurts, funny video at http://funnycrazyhappyvideo.blogspot.com/2010/03/fake-hurts.html

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Simple Recipe - Muara Cawang Indonesian Pandan Cake

My maid taught my daughter to make this Muara Cawang Indonesian Pandan Cake. I named the cake after her village, Muara Cawang in Sumatera, Indonesia. Since it is kampung(village) style cooking there is no exact measurement of the ingredients. The cake tasted a bit like Bak Chien Kuih (Chinese Pancakes) and it is different from our normal pandan cake. I think if we add a bit of kaya on the top the type will be very nice. Ingredients Flour, 1 bowl Castor Sugar, ¾ bowl (Add more sugar if you want it to be sweeter) Eggs, 4 Soda Bicarbonate, ½ teaspoon Butter, 2”x2”x 2” Pandan(screw pine) leaves, 7 pcs Put sugar and butter into a big bowl and beat it until the batter turns white and fluffy. Add egg and continue to beat the batter. Slowly add the flour and soda bicarbonate; beat well. Blend pandan leaves using a blender and squeeze out the juice. Heat up the pandan juice and bring to a boil. Pour the boiling hot pandan juice into the batter mixture so that bubbles will form to make the cake fluffy (The Indonesians are good at using alternative ways to make the cake fluffy instead of using baking powder). Put mixture in baking pan (greased with butter and sprinkled with a little flour so that the cake will not stick). Bake in oven 150 Deg C for 40 minutes. Related Post 1)http://peteformation.blogspot.com/2009/07/peteformation-chocolate-cake-recipe.html 2)http://peteformation.blogspot.com/2009/07/peteformation-marble-cake-recipe.html 3) http://peteformation.blogspot.com/2009/07/eggs-tarts-than-dak-recipe-taiwanese.html