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Burmese Tempeh

burma, spice

1 large finely chopped onion
1 inch stick of grated fresh
1 ginger
1 some chopped green chile
1/4 teaspoon turmeric
3 centiliter chopped garlic
1 pkg tempeh, crumbled
1 red chile flakes
1 tablespoon soy sauce
1/2 cup ground peanuts or cashews
1 large chopped tomato
1 rice

This is a variation of a recipe given to me by Leigh Panlilio, who plays in a Balinese gamelon orchestra, in addition to playing in punk bands. Saute 1 finely chopped large onion together with a one-inch stick of grated or chopped fresh ginger, some chopped green chile, and a large pinch (about 1/4 t) of turmeric. Stir constantly so nothing burns. When the onion is starting to brown, add 2 to 3 cloves chopped garlic, and saute carefully for a minute, being very careful it doesn't burn. Add 1 package tempeh, crumbled; red chile flakes to taste; and about 1 T soy sauce (adjust to taste.) Fry a minute. Add 1/2 C ground peanuts or cashews. (But not peanut butter!) Optionally, use 1/2 C whole or chopped peanuts or cashews. Fry a couple minutes. Add 1 large chopped tomato (or 2 or 3 tomatoes from a can of whole peeled tomatoes, and some of their juice). Fry a couple minutes more. Serve over rice. Tell me how you like it. Jonathan Kandell, Tucson Arizona jkandell@ccit.arizona.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 1 servings

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