17 Jan 2010 Sunday

Tempeh is fermented soy beans.
This is how tempeh looks like in a raw form.

It's 12.28am and I'm snacking on Sugar Tempeh, fresh papaya and the Australian Yoplait yogurt.

For tomorrow morning, I have started the slow cooker and making soup for Ethan. The soup calls for 3/4 of chicken bones, 1 tomato, 1/2 carrots chopped up into small cubes and a few slices of onions. I didn't put in too much onions because Ethan is not used to strong flavors.

Here's my Sugar Tempeh recipe

She fry some sliced onions, garlic and red chilli. When it's fragrant, she add in some water, a pinch of salt to taste and about a generous tablespoon of sugar (the dish is sweet and spicy). Let it cook down until it's almost dry and looks like a thick caramel. Then, she adds in the tempeh (that was previously sliced into long strips and deep fried until crunchy). She stirs the whole thing until the mixture is dry. Serve up! So easy. The only thing is you need to adjust the salt and sugar to your taste. My mum doesn't like it too sweet, but I like it sweeter. Ah well!