Guest guest Posted September 8, 2004 Report Share Posted September 8, 2004 I saw it in the store so I bought it. Now I have 2 of my very own 8oz packages of 3grain tempeh. Umm...now what??? Does it NEED to marinate? I found an interesting recipe where it just gets sliced & added w/cocnut milk, etc. Or cut up & sauteed. I've seen references to marinating - does it need to be 'reconstituted'? *sigh* I feel rather pathetic. Beth oh - are 2 packages too much for 4 people? It doesn't LOOK like a lot of food. Read only the mail you want - Mail SpamGuard. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2004 Report Share Posted September 8, 2004 Beth, To start. That supermarket 3-grain stuff is not exactly my idea of " tempeh " , but I'm a bit of a purist on that subject. I make my own and, do a few batches for a couple of vegan friends. There are numerous recipes for Tempeh, I prefer the original Indonesian recipes. But to start, you could just slice the tempeh cake thin, about 1/4-inch thick, and fry in olive oil until golden on both sides. Drain, salt and enjoy like french fries [with a cold beer, my favorite]. You can also just treat tempeh as a meat substitue like tofu. It can be used in stew, soup, or stir-fry. Or, you can take that whole 3-grain package, cut it in half to give you two big cake squares, then carefully cut the squares in half along the edge to give a total of four tempeh 'patties' to make tempeh burgers. Great! Kevin , Beth Renzetti <elmothree2000> wrote: > I saw it in the store so I bought it. Now I have 2 of my very own 8oz packages of 3grain tempeh. Umm...now what??? Does it NEED to marinate? I found an interesting recipe where it just gets sliced & added w/cocnut milk, etc. Or cut up & sauteed. I've seen references to marinating - does it need to be 'reconstituted'? *sigh* I feel rather pathetic. Beth > oh - are 2 packages too much for 4 people? It doesn't LOOK like a lot of food. > > > > > Read only the mail you want - Mail SpamGuard. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2004 Report Share Posted September 8, 2004 Beth, There is also a couple of recipe books. Here's one, " The Tempeh Cookbook " : http://www.amazon.com/exec/obidos/ASIN/0913990655/qid=1094677876/sr=ka -2/ref=pd_ka_2/102-7418637-6675310 Kevin , Beth Renzetti <elmothree2000> wrote: > I saw it in the store so I bought it. Now I have 2 of my very own 8oz packages of 3grain tempeh. Umm...now what??? Does it NEED to marinate? I found an interesting recipe where it just gets sliced & added w/cocnut milk, etc. Or cut up & sauteed. I've seen references to marinating - does it need to be 'reconstituted'? *sigh* I feel rather pathetic. Beth > oh - are 2 packages too much for 4 people? It doesn't LOOK like a lot of food. > > > > > Read only the mail you want - Mail SpamGuard. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2004 Report Share Posted September 8, 2004 Hi Beth ;=) This is weird - I had a 'tempeh morning' on another list ;=) Love tempeh - and it can be made to taste wonderful - great nutty flavour. Yes, it'd be fine in a coconut milk curry. Or in a stir-fry. But no, it doesn't need to be reconstituted. And you don't need a lot of it. No more than you would use of tofu for each person - it's very filling. I have several tempeh recipes I use, but I got them from another list way back when and so they are not mine to give. I do have one of my own that I'll look up, though, radically changed from the original I found somewhere or other - not a list ;=) - and you might want to look at my 'Red-Gold Tofu Curry, Sri Lanka Style' which is under Main Courses in the Files. I originally developed it for tempeh which I was having a love affair with just then! (I know it's Indonesian, but what they hey!) Just substitute the tempeh, as you have it, for the tofu and it should work really really well. Good luck. Tempeh is a great invention! And btw if you ever buy some and think you won't be using it for a while after all, it freezes well right in the package until you're ready use it. So go and use that tempeh! It's great!!! Best, Pat ;=) > I saw it in the store so I bought it. Now I have 2 of my very own 8oz packages of 3grain tempeh. Umm...now what??? Does it NEED to marinate? I found an interesting recipe where it just gets sliced & added w/cocnut milk, etc. Or cut up & sauteed. I've seen references to marinating - does it need to be 'reconstituted'? *sigh* I feel rather pathetic. Beth > oh - are 2 packages too much for 4 people? It doesn't LOOK like a lot of food. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2004 Report Share Posted September 8, 2004 > I saw it in the store so I bought it. Now I have 2 of my very own > 8oz packages of 3grain tempeh. Umm...now what??? - Chicken-fry it. It's fabulous. Rain @@@@ \\\\\\ ______________ Get your name as your email address. Includes spam protection, 1GB storage, no ads and more Only $1.99/ month - visit http://www.mysite.com/name today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2004 Report Share Posted September 8, 2004 >. . .We can get sambal (chili paste) in every supermarket and here in Hilversum (80000 population) there are a couple of Oriental stores which can satisfy the more outlandish needs . . . . Okay, packing our bags and our pets, boarding our plane, moving to Hilversum. Put on the kettle! Pat ;=) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2004 Report Share Posted September 9, 2004 Pat wrote: > Btw, you mention ingredients: we can get various kinds > of chili pastes and sauces here as well as sambal oelek - same in Ontario - so > I guess it's available most large-ish centres in Canada. Australia, no probs of > course - asian foods are just everywhere. Dunno about the USA but the UK > also has little problem as you know. Well that answered the question - I didn't know not having been there. The UK, or at least the bit of north-east England I know about, doesn't seem all that good (at least as far as Indonesian foods are concerned) but maybe there are oriental stores I haven't discovered yet. Naming can also be a problem - it took some time before I discovered that sereh was lemon grass, kunjit was turmeric, djahe was ginger, ketumbar was coriander, jintin was cumin (or is it the other way round? they use them together anyway) and langkwas was - what was langkwas now? PS a good resource I've just found on the internet is Gernot Katzer's Spice Pages, which give equivalents in various languages for the names of the spices as well as information about chemistry, usage etc. You may find it worth adding to the links page too: http://www-ang.kfunigraz.ac.at/~katzer/engl/index.html Piers Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2004 Report Share Posted September 9, 2004 Another time I will. Thanks!! I ended up making this: Tempeh in Coconut SauceTotal servings: Recipe ingredients 150 g tempeh, sliced 1/2 teaspoon ground coriander 2 cups coconut milk 2 Tbs oil 1 onion, sliced 2 green chili, sliced 1 small red chili, sliced 2 tsp sugar 1 clove garlic, minced 1 bay leaf 4 cups cooked rice Recipe directions Heat a wok and add the oil. Add onion, coriander, garlic, red chili and saute for 1 minute. Add the coconut milk together with the tempeh, green chili, bay leaf and sugar. Simmer for 15 minutes. Remove bay leave. Serve over rice. Vegan: Yes Vegetarian: Yes From this recommended site: http://www.tempeh.info/. It was tasty. The kids thought it was chicken, lol. Beth raincrone wrote: > I saw it in the store so I bought it. Now I have 2 of my very own > 8oz packages of 3grain tempeh. Umm...now what??? - Chicken-fry it. It's fabulous. Rain @@@@ \\\\\\ ______________ Get your name as your email address. Includes spam protection, 1GB storage, no ads and more Only $1.99/ month - visit http://www.mysite.com/name today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2004 Report Share Posted September 9, 2004 So go and use that tempeh! It's great!!! Excellent. Thanks, Pat! New and Improved Mail - Send 10MB messages! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2004 Report Share Posted September 9, 2004 Beth, This is very similar to a Thai dish that I often make with tempeh. To your recipe simply add the following: - one stalk [bottom 1/3] lemon grass, split down the middle - 2-3 lime leaves [Kaffir lime] (instead of bay leaf) - 1 tablespoon yellow Thai curry powder I often throw in 1 or 2 sliced bell peppers and a handful of cherry tomatoes, cut in half. This happens to be my family's Christmas day traditional dish. The tomatoes and bell pepper make the dish look very Christmassy... Kevin , Beth Renzetti <elmothree2000> wrote: > Another time I will. Thanks!! I ended up making this: > Tempeh in Coconut SauceTotal servings: <snip> [three previous messages plus trailers edited out by moderator. *Please* trim your messages! Thanks ;=)] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2004 Report Share Posted September 9, 2004 Ooh yummy. Do you suppose the Indian grocer will have the Kaffir lime leaves? I'm lucky to have easy access to lemongrass. Thanks, Kevin! Beth To your recipe simply add the following: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2004 Report Share Posted September 9, 2004 > Ooh yummy. Do you suppose the Indian grocer will have the Kaffir lime leaves? Probably. Or your local Chinese grocer - who frequently carries anything like that - or mine used to anyway ;=) - both in Sydney and in London, Ontario, if you want extremes of location LOL You should be able to get them fresh, but if not pick up some dried ones (not nearly as nice - a bit like using dried bay leaves or dried mint) for when you can't get the fresh ;=) Best, Pat ;=) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2004 Report Share Posted September 9, 2004 > Ooh yummy. Do you suppose the Indian grocer will have the Kaffir lime leaves? Probably. Or your local Chinese grocer - who frequently carries anything like that - or mine used to anyway ;=) - both in Sydney and in London, Ontario, if you want extremes of location LOL You should be able to get them fresh, but if not pick up some dried ones (not nearly as nice - a bit like using dried bay leaves or dried mint) for when you can't get the fresh ;=) Best, Pat ;=) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2004 Report Share Posted September 9, 2004 Beth, Not likely. Do you have a more SE-Asian [Thai, Vietnamese] market nearby? I have two huge trees [30-gallon pots] that move into my greenhouse to over-winter. I'd be glad to send you some if you can't locate any, I have a gross ove-supply. Kevin > Ooh yummy. Do you suppose the Indian grocer will have the Kaffir lime leaves? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2004 Report Share Posted September 9, 2004 I have my own kaffir lime tree. They are easy to grow and smell wondeful! You can order them online from US growers, and a few of them will even deliver to Canada LOL. On Thu, 9 Sep 2004 12:53:19 -0700 (PDT), Beth Renzetti <elmothree2000 wrote: > Ooh yummy. Do you suppose the Indian grocer will have the Kaffir lime leaves? -- Linda ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Life may not be the party we hoped for, but while we are here we might as well dance! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2004 Report Share Posted September 9, 2004 Yes. I actually got my two huge trees from a California nursery three years ago. If you take care of them they grow really quickly. We got over two pounds of the prized Kaffir limes from our trees this year, and have an abundance of fresh leaves. Here's where I got my trees: http://www.fourwindsgrowers.com/ Kevin , Linda Panter <lipant@g...> wrote: > I have my own kaffir lime tree. They are easy to grow and smell > wondeful! You can order them online from US growers, and a few of > them will even deliver to Canada LOL. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2004 Report Share Posted September 10, 2004 Interesting. Do you have this book? Several recipes look interesting - especially the ginger tamari tidbits! There is also a couple of recipe books. Here's one, " The Tempeh Cookbook " : http://www.amazon.com/exec/obidos/ASIN/0913990655/qid=1094677876/sr=ka -2/ref=pd_ka_2/102-7418637-6675310 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2004 Report Share Posted September 10, 2004 > I have a gross over-supply. - Drowning in 'em, are ya? LOL! What a cool problem to have. 8-) I've not tried cooking with Kaffir lime leaves, as they're a tad pricey here. Can you describe the flavor? Also, is it now legal again to import curry leaves to the US, and can someone give me an idea how that flavor differs from, say, a good red or green curry paste? Thanks, Rain @@@@ \\\\\\ ______________ Get your name as your email address. Includes spam protection, 1GB storage, no ads and more Only $1.99/ month - visit http://www.mysite.com/name today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2004 Report Share Posted September 11, 2004 > This is very similar to a Thai dish that I often make with tempeh. > > To your recipe simply add . . . Hi there, Kevin - thanks for all the great ideas ;=) About this Thai dish - if you could write it up as a recipe, title it, etc., I would be able to include it in the Files. Okay? Many thanks! (Or of course, you can upload it yourself, remembering to use 'create text file' and copy it into the window that comes up.) Best, Pat ;=) Quote Link to comment Share on other sites More sharing options...
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