Tempe and Salad Lunch Recipe.

I tried out this recipe from Food.com in an attempt to have a healthy lunch, and it turned out amazingly delicious. Italian-flavored tempe? Seriously? Yes, seriously. Whether you’d like to have it with warm rice or salad, it will turn out just perfect.

TempeFinal

Main ingredients:

  • 8 ounces of tempe (I used half of the usual package-size sold in the vegetable seller or supermarket)

Tempe5

Marinade ingredients:

Tempe4

  • 1 tablespoon olive oil
  • 2 1/2 tablespoons balsamic vinegar
  • 2 1/2 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 1/4-1/2 teaspoon red pepper flakes (being me, I also added 5 rawit chili to the marinade)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary (I substituted this with oregano)

Directions:

  • Cut tempe into cubes
  • Marinade the tempe, make sure all pieces are coated, and leave it in the refrigerator for an hour

Tempe3

  • In medium low heat, cook the tempe until they caramelized

Tempe2

  • You can serve it with fresh salad and cheese

TempeSalad

Happy lunch!


kitchen.

Finally, I’m back to the kitchen, cooking and baking. It started with a year-end HongKong-style fried rice with scrambled egg and meatball, cooked in chicken stock, vanilla cake with chocolate chips and poppy seed, served with fresh milk: as well as espresso cake with chocolate and liqueur sauce: So, there went my New Year’s holiday…


Follow

Get every new post delivered to your Inbox.

Join 11,667 other followers