What is Tempeh?: How To Cook Tempeh Malay Style
How to cook tempeh malay style – Tempeh is a traditional Indonesian soy product that is made by fermenting soybeans. It is a popular ingredient in Southeast Asian cuisine and is known for its nutty flavor and meaty texture. Tempeh is a versatile ingredient that can be used in a variety of dishes, including stir-fries, curries, and salads.
What is Malay Style Tempeh?
Malay style tempeh is a dish that is popular in Malaysia and other parts of Southeast Asia. It is typically made by marinating tempeh in a mixture of soy sauce, garlic, ginger, and other spices, and then frying it until crispy. Malay style tempeh is a flavorful and satisfying dish that is perfect for both vegetarians and meat-eaters alike.
Ingredients:
– 1 block of tempeh
– 2 cloves of garlic, minced
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– 1 inch piece of ginger, grated
– 2 tablespoons of soy sauce
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– 1 tablespoon of vegetable oil
– Salt and pepper to taste
Instructions:
1. Cut the tempeh into bite-sized pieces.
2. In a bowl, mix together the garlic, ginger, soy sauce, salt, and pepper.
3. Add the tempeh to the bowl and toss to coat.
4. Let the tempeh marinate for at least 30 minutes.
5. Heat the vegetable oil in a pan over medium heat.
6. Add the marinated tempeh to the pan and cook until crispy, about 5-7 minutes per side.
7. Serve the Malay style tempeh hot with rice or noodles.
Tips:
– Make sure to marinate the tempeh for at least 30 minutes to allow the flavors to penetrate the tempeh.
– You can customize the marinade to suit your taste preferences by adding other spices or herbs.
Conclusion
Malay style tempeh is a delicious and easy-to-make dish that is perfect for both vegetarians and meat-eaters. With its crispy texture and flavorful marinade, it is sure to become a favorite in your household. Try making Malay style tempeh today and enjoy a taste of Southeast Asia in your own kitchen!
FAQs:
1. Can I use tempeh in other dishes besides Malay style tempeh?
2. Is tempeh a healthy ingredient?
3. How long does tempeh last in the fridge?
4. Can I freeze tempeh for later use?
5. What other ingredients can I add to the marinade for Malay style tempeh?