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Tempeh Nasi Goreng with Yuba Omelet and Cashews

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Tempeh Nasi Goreng with Yuba Omelet and Cashews
Serves: 8

Vegan Omelet:
4 sheets of Hodo Yuba
1 Tbs vegetable oil
Omelet Marinade:
2 Tablespoons tamari
3/4 cup water
2 Tablespoon sugar
1/2 teaspoon black salt
Spice paste
2 Fresno chilies, seeded
2 shallots, sliced
2 cloves garlic
3 Tablespoons cilantro stem
1 lemongrass
1 Tablespoon koji
1 Tablespoon palm sugar
Rice:
2 + 2 Tablespoons oil
8 oz tempeh, crumbled
2 Tablespoons pickled radish, chopped fine
2 Tablespoons kicap manis
Some salt
2 cups (Bhutanese or Cambodian) red rice to yield 6 cups cooked

Crispy shallots:
4 shallots, sliced lengthwise
1 cup oil

1 cup cashews, roasted

Whisk marinade ingredients together. In a glass bowl, submerge yuba (keep folded) in marinade overnight. Next day, drain and pat dry. Add some oil on a pan and sear till brown.

To cook the red rice, wash and rinse red rice, then top with 2X water. Bring to boil. When it comes to a boil, reduce heat, cover, and simmer 45 minutes. Fluff. Cool on a sheet tray.

In a food processor, grind all spice paste ingredients together. In a wok, heat oil. Add tempeh and cook till brown. Remove. Add more oil, saute radish and spice paste till fragrant and oil separates from the mixture. Add rice, kicap manis and salt. Toss back tempeh to mix thoroughly and cook until heated through and rice is tender.

To make Crispy Shallot: Place shallots in cold oil and start to heat on medium until nicely bubbling, bring heat to medium high till light golden brown about 20 mins. Remove from heat immediately. Strain oil and keep crispy shallots and shallot oil separately.

Serve with yuba omelet on top, cashews, and crispy shallots.


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