As one of my favorite food, tempeh shows up a lot at the dining table for lunch or dinner. Recently, my mom taught me another way to enjoy it. Tossed with garlic, shallots, and chili peppers, and lightly drizzled with sweet soy sauce, I may have found another version to love.
Here’s how I do it and the list of ingredients:
- 1 organic soy tempeh (8oz) (cut into small square pieces)
- 3 garlic (thin sliced)
- 2 shallots (thin sliced)
- 2 cayenne peppers (warning: spicy! For milder option, try using bigger peppers such as: jalapeno, poblano, banana, bell or sweet peppers)
- 2 tablespoon of vegetable oil
- 1 tablespoon of sweet soy sauce (found it at Asian grocery store)
- Heat up a medium pan, add vegetable oil
- Lightly brown the sliced garlic, shallots, and peppers
- Remove from pan and set aside
- Using the remaining oil to brown the tempeh
- Return the garlic, shallots, and peppers and mix them up with the tempeh
- Add the sweet soy sauce, stir, and serve
“Make me sweet again, fragrant, fresh and wild, and thankful for any small gesture.” -Rumi-
Speaking of sweet, fragrant, fresh and wild, here’s another easy side dish recipe. Thought I’d share before 2013 ends. Happy 2014 to all, may our new year be sweet and filled with gratitude.
The fresh, cute, and candy-like grape tomatoes always make wonderful salad and snack. A recent eat-out at, an oldie but goody, Italian restaurant gave me a delicious alternative on how to enjoy them: roast and drizzle them with balsamic! Oh, how they became even sweeter!
Here’s how I did it:
- 10 oz. of grape tomatoes (halved)
- 4 garlic (whole or minced doesn’t matter)
- 2 tablespoon of olive oil
- 2 tablespoon of balsamic vinegar (add more if you want)
- Preheat oven to 400 degrees Fahrenheit
- Place the halved tomatoes and garlic on a baking sheet, drizzle them with olive oil, sprinkle a little bit of salt, and mix with both hands
- Roast for 15 minutes
- Let them cool down for a five minutes
- Place them in a bowl and drizzle with balsamic vinegar
- Optional: Make it peppery by adding arugula!
- Great to serve together with Spaghetti ala Puttanesca and Roasted Portobello with Breadcrumbs
Thanks for stopping by…
Other source of recipe idea: Roasted Grape Tomatoes Recipe by Claire Robinson
The temperature keeps dropping in this part of the world. Looks like the cold days are really here to stay, at least for a while. Tis the perfect time for…warm soup!
Many years ago, back in college days, a good friend taught me how to do Hainan chicken rice. I remembered the fantastic fragrance that came from the dish. Sesame oil, ginger slices, and garlic infused the soup and the chicken. My friend also tossed the rice grains with a little bit of sesame oil and oyster sauce in a pan before cooking it. Ah, so wonderful!
Inspired by that memory, I recently made something similar: chicken in sesame, ginger, and garlic soup. I served it with jasmine rice, scallions, and a little bit of chili flakes on a bitter cold night. The heat from the soup, the ginger, and the spicy chili flakes warmed me right up. I think I might make it again real soon.
Here’s my easy version:
- 2 chicken breasts and 2 thighs with bones and skin (change it up according to your preference)
- 1—1 ½ inches of fresh ginger (peeled and chopped). Fresh ginger, not powder, is one of the keys here, folks.
- 2—3 Thai peppers (chopped), if using
- 4 garlic (chopped)
- 1 tablespoon of sesame oil. Sesame oil is the other key ingredient in this recipe. Trust me 😉
- 1 bunch of scallions (minus the root part, chopped)
- Heat up a medium pot over medium heat
- Add oil, ginger, peppers, and garlic. Let them cook for a minute or two.
- Add the chicken and water. Make sure that the chicken is submerged.
- Add salt and a little bit of pepper.
- Cook for 30 minutes or so until the chicken is cooked through. Taste the soup and adjust.
- Reduce the heat to low. Take the chicken out and shred them using two forks. Discard the bones.
- Return the meat into the soup and let it sit for about 10 minutes to absorb more flavors.
- Serve hot with chopped scallions and rice.
Hope you like it!
Have a great weekend, all.
I like cooking vegetables. Their wide variety gives out many different taste and menu possibilities. That, and most of the time I find a lot of the veggie recipes to be easy to make. Here’s one to prove my point: sautéed cabbage and carrots, another childhood dish I grew up with in Indonesia. Originally called, orak-arik, this recipe has to be one of the easiest things to make. With shredded cabbage, carrots, a little bit of vegetable oil, salt, black pepper, and garlic, I get a delicious plate in no time. Do you notice how sweet carrots become after being sautéed? That sweetness goes real nice with the black pepper and crunchy cabbage. In its traditional form, the recipe includes scrambled eggs in the mix. But I am making that optional here.
Things that we’ll need:
- 1 small (or half of a large) cabbage head (cut into thin shreds)
- 3–4 carrots (cleaned and chopped in a food processor)
- 3 garlic (chopped)
- Black pepper
- 1 tablespoon of vegetable oil
- Heat up a medium size pan (over medium heat)
- Add oil and then garlic. Let it sizzle for two minutes
- Add carrots, cabbage, salt, and black pepper. Stir to mix everything together (I use two cooking spoons to mix them up).
- Cover the pan and let the veggies cook for five minutes or until everything wilts
- Move it away from the heat
Ideal to serve as a side to a beef or chicken dish. Don’t forget the rice :D.
Hope you like it and happy cooking!
Revised by author on 12/30/2013
Spicy and garlicky, infused with anchovies! My kind of spaghetti…
Spaghetti ala Puttanesca
Recently I stumbled upon a description of this dish in a book, called Belong to Me by Marisa de los Santos, that I checked out from the library on a whim. (Yes, though I have an Amazon Prime and a tablet, I still check out books from public library. I also still prefer books than e-books.) Anyway, one of the characters in this novel ( a book that has nothing to do with cooking by the way) described and raved about the dish in such a beautiful way that it made me hungry. Immediately! And that name, Spaghetti ala Puttanesca, the Whore’s Style Spaghetti? Wild! How could I resist the urge to try a dish with such a scandalous title?
In no time, I found tons of recipes for the dish online. I made mine using Nigella Lawson’s. This recipe had me at jalapeño. Here’s my adapted version. I liked it even more with the following revisions!
- I used 12
10 instead of eight marinated anchovies (usually come in a tin or a jar)
- I used five fresh jalapeno peppers (chopped) instead of pickled and chili flakes
- I chopped five fresh tomatoes (instead of mixing them with canned tomato sauce)
two heirloom and mix them with a small can (8 oz) of tomato sauce (not dice tomatoes or tomato paste)
- Two tablespoon of olive oil
- Two tablespoon of capers (drained and rinsed)
- Three tablespoon of (roughly) chopped black olives
Forgot to buy black olives so I went without
- Five garlic (chopped)
- A handful of parsley (chopped)
(Serves 3-4 people)
- Boil the pasta. Add a little bit of salt and olive oil into the water. Follow the instruction on the packaging.
Mix anchovies, jalapeño peppers, and garlic in a food processor then cook it with olive oil on a heated medium pot for two or three minutes.
Add chopped tomatoes, capers, and tomato sauce into the pot. Stir to mix everything together and let it cook for 10-15 minutes.
- Heat up a large pan, add olive oil, garlic, chopped tomatoes, and anchovies. Mix them well. Add jalapeno peppers, black olives, and capers. Cover the pan with a lid and let it cook for 10–15 minutes
- Drain the pasta, mix with the sauce, and add parsley
- Serve and eat up!
Another easy and delicious recipe to keep.
Thanks for reading. Hope your week is going well!
Sources of inspiration for this blog entry:
Marisa de los Santos’ Belong to Me (pg. 44)
Nigella Lawson’s recipe: Slut’s Spaghetti