Tags » Tempeh

tempeh hash with brussels sprouts


Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 servings

Get the recipe at: Oh My Veggies


Fantastic Fermentation Festival

The second fermentation festival was better than ever.

It was great!

There was a workshop on Polish kvass and borscht.

Another workshop on the Indian fermentations idli and dosa. 101 more words


Tempeh with Spicy Yardlong Beans and Coconut Rice

While I also love to use tempeh  as part of Mexican style wraps (see here), I thought it might be nice to eat it as part of something a little less fusion and a little more authentic. 408 more words



Always wanted to know what a backpacker eats during travelling? Well, here’s my food diary from my time in Asia. Even I’m not the typical backpacker living on noodles, rice and cheap ass beers, I think it’s still good to show you what I ate in a day.  560 more words


Maple & Ivy Tempeh

Making tempeh is something I miss a lot here in New England. Originated in tropical Indonesia, not so many Indonesians make tempeh in countries with 4-season after they move out.However, making tempeh brings a wholy different sensation than just cooking and eating it. 165 more words


Nam prik ong (tomato chilli paste)

Nam prik means chilli paste in Thai, literally translated as “spicy water”. Nam prik ong is a chilli paste from northern Thailand made traditionally with tomatoes and ground pork. 571 more words

World Kitchen

Deep Fried Tempeh in Sweet Soy Sauce

Heading into Week 4 of the Indonesian Cuisine Series, we’ve made it onto a recipe that I very much adore: Deep Fried Tempeh. If you asked me how healthy this recipe is, I don’t think I’d want to answer you (Scratch that: I know I don’t want to) – but damn: it’s good. 311 more words