Tempeh madness

Tempeh madness? Well, my MIL's maid enjoys eating Tempeh. It's more common among Malay cuisine over here than a Chinese cuisine. However, thanks to "Flavours" magazine which had a feature on Tempeh some time back... I got some rough ideas from it & also what I saw being sold at our local "Ekonomi" rice stalls.

I whipped up :

1) Tauchu Tempeh with Tau Kwa (Firm Tauhu) &

2) Dry Sambal Tempeh

Serves 2

Ingredients

1 packet Tempeh - cut into bite size pieces

1 piece TauKwa (Firm Taufu) - cut into bite size pieces

1 Tbsp Taucheo (Fermented Bean Paste)

1 Tsp Garlic chopped

Method

1. Heat wok with 3 Tbsp Oil. Fry the Tempeh till golden brown & set aside. Repeat the same with the TauKwa.

2. Leave about 1 Tbsp of oil remaining in wok, stir fry the chopped garlic & Taucheo abit. Then toss in the pre-fried Taukwa & Tempeh together. May add a bit of water if it's too dry.

Serve with white rice.

Serves 2
Ingredients
1 packet Tempeh - cut into bite size pieces
1 piece TauKwa (Firm Taufu) - cut into bite size pieces

2 Tbsp Rempah (homemade - garlic, shallots, serai, tumeric etc)
1 Tsp Garlic chopped

Method
1. Heat wok with 3 Tbsp Oil. Fry the Tempeh till golden brown & set aside.
2. Leave about 1 Tbsp of oil remaining in wok, stir fry the chopped garlic & rempah until fragrant. Then toss in the pre-fried Tempeh. May add a bit of water if it's too dry.

Serve with white rice.