Guest guest Posted February 12, 2006 Report Share Posted February 12, 2006 My husband picked up a small package of it. I see recipes all over but was wondering what it tastes like. Anyone willing to make some suggestions will be greatly appreciated!! Lesa Harmon www.harmonhomeschool.com (still under construction) aim~keithurbangoddes icq~ 313-546-482 ~Harmonsclan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2006 Report Share Posted February 12, 2006 It has a strong kind of mushroomie taste. That is why it needs some fairly strong flavors with it. For example, I have used it in curries, but would never use it with the delicately flavored stir fries. You can buy it in the form of burgers that you just heat up that deals with the strong taste. When my children were young, I tried to get them to eat it. It was not the kind of thing they liked even drowned in curry sauce. It was too complex for young tastes. Kathleen M. Pelley Knitters are Real Purls was wondering what it tastes like. Anyone willing to make some suggestions will be greatly appreciated!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2006 Report Share Posted February 12, 2006 >When my children were young, I tried to get them to eat it. It was not the kind of thing they liked even drowned in curry sauce. It was too complex for young tastes. Unless of course the kids are raised on it - eh? Like in Indonesia, where it originated. I hadn't thought of it as having a mushroomy taste as you do - sorry, don't seem to have copied in that part of your post - but it does now that I think of it. Also remember it is fermented - a wonderful flavour that lends itself to Indonesian-style stir-fried dishes (but perhaps not the more 'delicate' ones, as you suggest, such as the Cantonese style). It works for some Thai dishes too, although not quite trad! I think that Marie in the Netherlands is still on this list - she has a whole bunch of tempeh recipes, including a tempeh stroganoff! Also Piers, my co-owner, is of course adept at Indonesian cookery. He uses tempeh on a regular basis. Me? I'm lamenting its unavailability here now. Times change! <goes off sobbing> love, pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2006 Report Share Posted February 12, 2006 Hi Pat, > I think that Marie in the Netherlands is still on this list - she has a whole bunch of tempeh > recipes, including a tempeh stroganoff! Also Piers, my co-owner, is of course adept at > Indonesian cookery. He uses tempeh on a regular basis. Well let's rephrase that - " a keen consumer of tempeh " - I admit to not doing much cooking myself but can report that we use tempeh, as you suggested, in various kinds of stir fry, often with veggies (e.g. paksoi, chinese leaves, bean sprouts or just plain green beans depending on availability) or in a curry-style sauce. Sometimes tofu and tempeh combined. Or just marinated and fried. I did post a recipe once for sambal goreng tempeh, this does however involve (quite a lot of) sugar and may be not quite appropriate for this list. The traditional gado-gado (boiled or steamed vegetables with a peanut sauce) often includes fried tempeh. Off to Indonesia in 3 weeks or so, maybe I might come across some new ideas for tempeh! Piers Quote Link to comment Share on other sites More sharing options...
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