All divine names and titles are applied to Him. He is called God, the mighty God, the great God, God over all; Jehovah; Lord; the Lord of lords and the King of kings. All divine attributes are ascribed to Him. He is declared to be omnipresent, omniscient, almighty, and immutable, the same yesterday, today, and forever. He is set forth as the creator and upholder and ruler of the universe. All things were created by Him and for Him; and by Him all things consist. He is the object of worship to all intelligent creatures, even the highest; all the angels (i.e., all creatures between man and God) are commanded to prostrate themselves before Him. He is the object of all the religious sentiments; of reverence, love, faith, and devotion. To Him men and angels are responsible for their character and conduct. He required that men should honour Him as they honoured the Father; that they should exercise the same faith in Him that they do in God. He declares that He and the Father are one; that those who had seen Him had seen the Father also. He calls all men unto Him; promises to forgive their sins; to send them the Holy Spirit; to give them rest and peace; to raise them up at the last day; and to give them eternal life. God is not more, and cannot promise more, or do more than Christ is said to be, to promise, and to do. He has, therefore, been the Christian’s God from the beginning, in all ages and in all places.

Charles Hodge

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Burmese	Vegetable	4	Servings

INGREDIENTS

1		Finely chopped large onion
1		(1-inch) stick grated or chopped fresh ginger
		Chopped green chiles
1/4	ts	Turmeric; about (up to)
3		Cloves chopped garlic
1	pk	Tempeh; crumbled
		Red chile flakes to taste
1	tb	Soy sauce; about (adjust to taste)
1/2	c	Ground peanuts or cashews (but not peanut butter!)
1/2	c	Whole or chopped peanuts or cashews (optional)
1	lg	Chopped tomato -or- (up to)
3		Tomatoes from a can of whole peeled tomatoes; and some of their juice

INSTRUCTIONS

Jonathan Kandell, Tucson Arizona  <jkandell@ccit.arizona.edu>
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.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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