Sweet Spicy Fried Tempeh & Tofu (Kering Tempe Tahu)

Tempeh or tempe in Javanese is made by a natural culturing and controlled fermentation process that binds soybeans into cake form (http://en.wikipedia.org/wiki/Tempeh). Very rich in protein, fiber and vitamins. Here in French, you may find it in Bio Food Store (Magasins Bio).


I was very happy when I knew Tempeh are available here in Cannes. I am Indonesian, and before almost everyday I eat tempe. A biggest fan of tempe he? And after I moved to Cannes more than a year ago, I could find it until a friend of mine shared information to me. Ok, then I found it in Bio Food Store. Yey...finally.

Now I want to share one of Tempeh recipe, as a side dish. As always, we eat tempe with rice (with rice or yellow rich,two of them are good). easy to make and delicious.

Voila, here is the recipe :

ingredients :
1 pack of Tempe, cut in small rectangle shape, then fry until golden brown
3 shallots, chop
2 garlics, chop
2 - 3 red chillies, slice thinly (if you don't like spicy/hot, you can remove the pit/seed before slicing)
1 cm galanga
2 bay leaves
1 - 2 tsp sliced coconut sugar
1-2 tbsp sweet soybean sauce
salt
pepper
1 eye of tamarind diluted in 30 cc water
oil to fry and saute

how to :
1. fry sliced tempeh until golden brow, drain it from the oil
2. stir fry the shallots and garlics until fragrant, add in galanga,bayleaf.
3. mix in tempeh,soybean sauce,tamarind water,sugar. stir well.
4. add chillis and season with salt and pepper. this must be depend on your taste. for me, the taste must be sweet,salty and spicy.
5. if it's already mixed well and dry (not watery), remove from stove. ready to serve with warm rice as a main dish.

Soto Ayam (Indonesian Chicken Soup)

I was happy when I served this special soup from Indonesia for lunch with my Japanese friend, Kazzie, a couple months ago. she was very excited and liked it. then I promised her to post the recipe. I am really sorry, it took so long until now I write the recipe. Dear Kazzie, bon courage! tu peux essayer maintenant.

Indonesian Chicken Soup (Chicken Soto/Soto Ayam)
for 3-4 servings
Ingredients :
4 pieces of chickens (any part, with bones), bring to boil and shimmer with 1,5-2 l water
rice cake/rice
vermicelli, soak in hot water
bean sprout, blanch in hot water
cabbage, slice thinly, blanch in hot water
onion spring, chopped
fried shallots
prawn snack

paste ingredients :
5 shallots
3 garlic
2 cm fresh ginger (powder - 1/2 tsp)
1 cm fresh turmeric (powder : 1/2 tsp
additional ingredients :
4 kafir leaves
2 lemongrass, crushed
2 cm galangal,crushed

salt
sugar

direction :
1. bring to boil and then keep cook at medium heat the chicken
2. saute until fragrant the paste ingredients and additional ingredients
3. then stir into chicken broth,cook until boil, season with salt and sugar as you wish
4. take the chicken and cut thinly
5. prepare in a bowl : rice cake,vermicelli,cabbage,bean sprout,onion spring,chicken.
6. pour the soup into the bowl, sprinkle with fried shallots and prawn snack.
7. if you like, eat with chili paste (chili, bring to boil, drained and crushed to bits. add with few of chicken soup)
8. serve while hot/warm
optional : add some boiled eggs, cut half.

Sarikaya Pisang Kepok (Banane à la crème noix de coco)

Banana a la crème noix de coco

recette en Bahasa Indonesie par : Fatmah Bahalwan

5 bananes, coupez en rondele

125 gr de sucré noix de coco/ palm sugar
100 de l’eau
4 oeufs
250 ml crème noix de coco
1 c.a.c sucre vanille/ vanila extract

½ - 1 c.a.c cannelle en poudre

1/4 c.a.c sel

1. faites bouillir l’eau et sucre. Laissez refroidir.
2. mélangez bien les œufs et la crème noix de coco, ajoutez au mélange, sucre vanille et cannelle en poudre. Versez l’eau sucré progressivement jusqu'à obtention d’une pâte homogène.

3. mettez les bananes dans le ramequin ou moule. Versez-les la pâte.

4. faire cuite à la vapeur (60 minutes)

5. servez tiède ou froid.

Es Teler (Cold Dessert)

I don't know for how many months I didn't drink this ice. This ice made from coconut milk, coco pandan syrup, condensed milk and contain of fruits (usually we use avocado,young coconut). I often buy avocado for my little daughter every time I go to supermarket. After I saw Jack fruit in a can at Asia Market, then I realized, hey...I can make Es Teler from it. Continued my searching, I found Durian and young frozen coconut. Ok, those were enough to make a delicious dessert. plus i still had tapioca pearl and some mango.

And don't ask me why Indonesian people name it Es Teler...If I can translate by word, ES means Ice and Teler means Drunk. Maybe, just my opinion, after you drink this ice, you will drunk since it's so addicted :)) just try it!
It's spring here in French...I like it a lot...the weather slightly hotter and all the flowers in my terrace are blossom out so I can take a picture outside with the flowers as background. lovely, isn't it?



Es Teler
for 3-4 persons

1/2 can of lyche
1/2 can of jackfruit , cut it square
1 ripe avocado, cut it square
1/4 mango, cut it square young coconut pulpe (i used frozen,1/4 pack of 450gr)
1 handfull of tapioca pearl, boil in the water until done, drain
durian (i used frozen durian about 3 pieces) ------------ if you don't like durian, you may skip it
150 cc of coconut milk mix with 200 cc of water & sugar depend on your taste bud
sweet condensed milk framboze syrup (or cocopandan ---> recommended)

how to :
- boil coconut milk,water and sugar. keep stiring, don't let the coconut milk lost its consistency.
- prepare all the fruits in a large bowl. add tapioca pearl and young coconut.
- mix coconut milk and fruits mix. stir in milk, syrup and don't forget to taste it. it's really depend on your taste. if you like it sweet then add more milk or sugar.
- cool it in refrigerator. add some ice cube just before serving.

I participate my first photo for Click April 2009 - Spring/Fall, hosted by Jugalbandi.