| 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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