Teriyaki Tempeh

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Recipes

This one is taken and modified from the website Hey, That Tastes Good with changes to ingredients commonly found in Australian supermarkets.

Ingredients

  • 1 pack of tempeh, about 350 g
  • 1 tbsp oil
  • 1/2 cup ketjap manis
  • 1/4 cup rice vinegar
  • 1 red chili, chopped (de-seed for a milder taste) or 1/2 tsp chili flakes
  • 2 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 cm piece of ginger, skinned and grated

Method

  1. Cut up the tempeh into thin strips, then cut in half.
  2. Heat up the oil in a large pan, and toss in the tempeh. Cook about ten minutes, flipping each slice after a few minutes when the first side is browned.
  3. Stir together the sauce ingredients, and pour over the tempeh.
  4. Continue cooking for about 5 minutes, until the sauce is thickened.
  5. Serve over brown rice or nasi goreng with sliced cucumber.

Note: Ketjap manis can be substituted with 1/4 cup soy sauce and 1/4 cup honey (or brown sugar) mixed together.

Vegetarian Mi Goreng

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Recipes

Preparation time: 10 mins – Cooking: 20 mins
Serves: 4 to 6

Ingredients

  • 450 g Uncooked noodles (Chow Mien or similar)
  • 3 tbsp Peanut oil
  • 1 Onion, chopped
  • 3 Cloves of garlic, minced
  • 2 cm ginger, minced
  • 2 Leeks or 6 Spring onions, sliced
  • 250 g Snow peas or mix of any other vegetables (Carrots, potato, capsicum, etc)
  • Handful of Soy bean sprouts
  • 2-3 tbsp Kecap Manis
  • 1 tbsp Sambal Oelek (or more to taste, alternatively use tomato sauce for a milder taste)
  • 2 Eggs

Method

  1. Prepare the noodles according to the package directions; drain and set aside.
  2. In a wok or large skillet, heat the oil and add the onion, garlic, and ginger; stir fry until the onion is limp.
  3. Stir in the remaining vegetables and cook until tender-crisp.
  4. Then stir in the noodles, kecap manis, and sambal oelek.
  5. Mix thoroughly until heated through (about 5 minutes).
  6. Mix eggs and fry into scrambled eggs or thin omelets to place on top of the noodles
  7. Serve hot.

Sambal Goreng Udang (Spicy Chilli Prawns)

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Recipes

 

SAMBAL PASTE
1 tbs Ginger finely chopped
1 Small onion chopped
2 cloves garlic chopped
1 – 2 tbs Sambal Olek paste
60 ml Tomato puree
10 Cm galangal slice (laos)
10 Cm lemon grass
4 Salam (bay) leaves
60 ml Tomato ketchup
2 tbs Oil
Salt and pepper to taste

Heat oil in a wok. Fry onion, garlic and ginger for about 30 seconds or until fragrent. Add the rest of the ingredients. Keep stirring for 30 minutes. Add salt and pepper to taste. Remove from heat.

SAMBAL GORENG UDANG
800g raw prawns, shelled and deveined
1 can of chopped/diced tomatoes
1 onion, sliced

Instructions for Sambal Goreng Udang
HEAT 40 ml oil in a wok. Add the sliced onion and the prawns. Saute for one minute. Add sambal sauce to the prawns and toss for five minutes or till done. Remove from heat.

Serve garnished with sauteed onion, diced red chilli and green chilli.