stir-fried tempeh in coconut milk

From The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors

Cookbook

Author(s): Hema Parekh, Tae Hamamura

Page 153

Cuisine: Asian

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↑ Cooked ↕

Tweety

14 years ago

★ ★ ★ ★ ★ 5/5

1 found this helpful Sign in to mark helpful

This recipe is delicious. The flavors come together real well. I didn't have galangal and used ginger instead. I didn't have salam leaves and omitted it. I also omitted the extra salt and sugar, as I felt the soy sauce and the kecap manis had that covered well. I omitted the snow peas for no good reason other than I forgot.

1 comment(s)

Leeka · 14 years ago

Nice! I'm going to save this one to my recipe box. A five star tempeh recipe is always worth taking note of.

Report