Recipe - Burmese Tempeh

1 Finely chopped large onion
1 (1inch) stick grated or
chopped fresh ginger
Chopped green chiles
One fourth teaspoon Turmeric; about
2 (up to)
3 Cloves chopped garlic
1 pack Tempeh; crumbled
Red chile flakes to taste
1 tablespoon Soy sauce; about (adjust to
taste)
One half cup Ground peanuts or cashews
(but not peanut butter!)
One half cup Whole or chopped peanuts or
cashews (optional)
1 lg Chopped tomato or
2 (up to)
3 Tomatoes from a can of whole
peeled tomatoes; and some
of their juice

Jonathan Kandell, Tucson Arizona jkandell@ccit.arizona.edu

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 oneinch stick of grated
or chopped fresh ginger, some chopped green chile, and a large pinch (about
One fourth 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 One half C ground peanuts or cashews. (But not peanut butter!) Optionally,
use One half 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.

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