Guest guest Posted June 1, 2007 Report Share Posted June 1, 2007 This so good. Kai Coconut-Crusted Tempeh 2 packages tempeh, 8 ozs each, cut crosswise into 12 thin strips 1/4 cup thinly-sliced fresh ginger 3 large garlic cloves, minced 1 cup fresh basil, loosely packed, coarsely chopped 1 teaspoon salt 4 pieces star anise 1 14 oz. can lite or regular coconut milk 1 cup low-sodium vegetable broth 1 cup unsweetened coconut flakes 1 cup plain dry bread crumbs 1/4 cup sesame seeds 1 tablespoon kudzu, dissolved in 2 tablespoons cold water (you find at health food store) Preheat oven to 325 degrees. Line baking sheet with parchment paper. In large Dutch oven, arrange tempeh slices with ginger, garlic, basil, 3/4 teaspoon salt and star anise. In small bowl, combine coconut milk and broth and pour over tempeh. Cover and cook over medium heat, stirring occasionally, 30 minutes (lower heat if cooking too rapidly). Meanwhile, prepare coconut breading: In medium bowl, combine coconut flakes, bread crumbs, sesame seeds and remaining 1/4 teaspoon salt; toss to mix. With slotted spoon, transfer tempeh to plate. (There should be at least 1 cup cooking liquid left in pot. If not, add more broth or water to equal 1 cup liquid.) Strain tempeh cooking liquid, discard solids and return to pan. Dissolve kudzu completely in water. Whisk kudzu mixture into strained cooking liquid and bring to a simmer over medium-low heat. Pour thickened liquid into shallow bowl. Dip tempeh slices first in kudzu mixture and then in coconut breading, turning to coat. Arrange breaded tempeh on prepared baking sheet and bake 15 minutes. Turn and bake another 10 minutes. Let sit 5 minutes, then serve. Serves 4. ______________________________\ ____ Looking for a deal? Find great prices on flights and hotels with FareChase. http://farechase./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2007 Report Share Posted June 1, 2007 I want to make this recipe. It looks so good. Thanks Kai! Chelsea , Kai Hurada <kai_hurada wrote: > > This so good. > Kai > > > Coconut-Crusted Tempeh > > 2 packages tempeh, 8 ozs each, cut crosswise into 12 > thin strips > 1/4 cup thinly-sliced fresh ginger > 3 large garlic cloves, minced > 1 cup fresh basil, loosely packed, coarsely chopped > 1 teaspoon salt > 4 pieces star anise > 1 14 oz. can lite or regular coconut milk > 1 cup low-sodium vegetable broth > 1 cup unsweetened coconut flakes > 1 cup plain dry bread crumbs > 1/4 cup sesame seeds > 1 tablespoon kudzu, dissolved in 2 tablespoons cold > water (you find at health food store) > > Preheat oven to 325 degrees. Line baking sheet with > parchment paper. > In large Dutch oven, arrange tempeh slices with > ginger, garlic, basil, 3/4 teaspoon salt and star > anise. > In small bowl, combine coconut milk and broth and pour > over tempeh. Cover and cook over medium heat, stirring > occasionally, 30 minutes (lower heat if cooking too > rapidly). > Meanwhile, prepare coconut breading: In medium bowl, > combine coconut flakes, bread crumbs, sesame seeds and > remaining 1/4 teaspoon salt; toss to mix. > With slotted spoon, transfer tempeh to plate. (There > should be at least 1 cup cooking liquid left in pot. > If not, add more broth or water to equal 1 cup > liquid.) Strain tempeh cooking liquid, discard solids > and return to pan. > Dissolve kudzu completely in water. Whisk kudzu > mixture into strained cooking liquid and bring to a > simmer over medium-low heat. Pour thickened liquid > into shallow bowl. > Dip tempeh slices first in kudzu mixture and then in > coconut breading, turning to coat. Arrange breaded > tempeh on prepared baking sheet and bake 15 minutes. > Turn and bake another 10 minutes. Let sit 5 minutes, > then serve. > Serves 4. > > > > ____________________ ______________ > Looking for a deal? Find great prices on flights and hotels with FareChase. > http://farechase./ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2007 Report Share Posted June 7, 2007 What is kudzu? What else can you use it for? Can I use something more 'normal' instead; something I might already have in the house? This recipe sounds wonderful. I had coconut onion rings at a restaurant last week and have been thinking about how I can make them and make them Weight Watchers friendly to boot. Good to have a basic recipe to follow. Amethyst Kai Hurada <kai_hurada wrote: This so good. Kai Coconut-Crusted Tempeh 2 packages tempeh, 8 ozs each, cut crosswise into 12 thin strips 1/4 cup thinly-sliced fresh ginger 3 large garlic cloves, minced 1 cup fresh basil, loosely packed, coarsely chopped 1 teaspoon salt 4 pieces star anise 1 14 oz. can lite or regular coconut milk 1 cup low-sodium vegetable broth 1 cup unsweetened coconut flakes 1 cup plain dry bread crumbs 1/4 cup sesame seeds 1 tablespoon kudzu, dissolved in 2 tablespoons cold water (you find at health food store) Preheat oven to 325 degrees. Line baking sheet with parchment paper. In large Dutch oven, arrange tempeh slices with ginger, garlic, basil, 3/4 teaspoon salt and star anise. In small bowl, combine coconut milk and broth and pour over tempeh. Cover and cook over medium heat, stirring occasionally, 30 minutes (lower heat if cooking too rapidly). Meanwhile, prepare coconut breading: In medium bowl, combine coconut flakes, bread crumbs, sesame seeds and remaining 1/4 teaspoon salt; toss to mix. With slotted spoon, transfer tempeh to plate. (There should be at least 1 cup cooking liquid left in pot. If not, add more broth or water to equal 1 cup liquid.) Strain tempeh cooking liquid, discard solids and return to pan. Dissolve kudzu completely in water. Whisk kudzu mixture into strained cooking liquid and bring to a simmer over medium-low heat. Pour thickened liquid into shallow bowl. Dip tempeh slices first in kudzu mixture and then in coconut breading, turning to coat. Arrange breaded tempeh on prepared baking sheet and bake 15 minutes. Turn and bake another 10 minutes. Let sit 5 minutes, then serve. Serves 4. ______________________________\ ____ Looking for a deal? Find great prices on flights and hotels with FareChase. http://farechase./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2007 Report Share Posted June 7, 2007 It's a thickener. You can use cornstarch or arrowroot powder. Isabelle -<lilacpatch wrote: > What is kudzu? What else can you use it for? Can I > use something more 'normal' instead; something I > might already have in the house? This recipe sounds > wonderful. I had coconut onion rings at a > restaurant last week and have been thinking about > how I can make them and make them Weight Watchers > friendly to boot. Good to have a basic recipe to > follow. > > Amethyst Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2007 Report Share Posted June 7, 2007 Thanks, Isabelle! Amethyst Isabelle <pogo_orgy wrote: It's a thickener. You can use cornstarch or arrowroot powder. Isabelle - wrote: > What is kudzu? What else can you use it for? Can I > use something more 'normal' instead; something I > might already have in the house? This recipe sounds > wonderful. I had coconut onion rings at a > restaurant last week and have been thinking about > how I can make them and make them Weight Watchers > friendly to boot. Good to have a basic recipe to > follow. > > Amethyst Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2007 Report Share Posted June 7, 2007 No problem. =) Isabelle --- Shameless Flirt <lilacpatch wrote: > Thanks, Isabelle! > > Amethyst > > Isabelle <pogo_orgy wrote: > It's a thickener. You can use cornstarch or > arrowroot > powder. > Isabelle > > - > wrote: > > > What is kudzu? What else can you use it for? Can I > > use something more 'normal' instead; something I > > might already have in the house? Amethyst Quote Link to comment Share on other sites More sharing options...
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