Tag: tempeh
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Tempeh Bak Kwa – Updated Recipe + Channel 8 Feature
Hope everyone’s 2019 has been good so far! 2019 so far has given me some new opportunities and positive changes. I hope that things are finally looking up and all the hard work I did in 2018 will pay off. My closest friends will know that 2018 was tough in certain aspects. I really want to…
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Tempeh Rendang (Low FODMAP, gluten-free)
Rendang has been in the news quite a bit. While Malay food lovers worldwide were going “Alamak!” over this, it made me crave for some spicy, coconut-y protein goodness! Since April is IBS Awareness Month, I decided to make a low FODMAP version of this local favourite. FODMAP stands for: –Fermentable i.e. Foods that are…
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Three Easy & Fast Tempeh Recipes – No Marination Needed
Since the market near my house has cheap and fresh tempeh, it’s a staple in my diet. Tempeh is fermented whole soybeans in a block – it’s easier to digest, with higher protein and fibre than tofu. In Singapore you can get tempeh cheaply (few cents to $1+) from heartland supermarkets and wet markets usually…
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Marmite tempeh
I like Marmite – only in certain applications. My favourite is with thickly spread vegan butter. This recipe was inspired by Eight Treasure’s Marmite Ribs, a dish my family had during Chinese New Year and everyone (even the omnis) loved it. And because Eight Treasures is so far from my place and I can’t digest…
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Rice noodle soup with seaweed tempeh slices (愉片米粉)
The plant-based version of a local favourite, fish head bee hoon. A dish commonly found in vegetarian hawker stalls with mock soy “fish” slices in thick rice noodle soup. It’s also one of the few local dishes that contains cow’s milk in the soup. As usual, my approach is to use whole foods instead of processed…
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Bee hoon goreng with kicap manis tempeh
Malay food, contrary to popular perception, is easy to veganize despite it being a meat heavy cuisine. Meat can always be replaced with other proteins or “meaty” plants. With the variety of spices in Malay food, plant-based dishes can be made tasty. The challenges are replacing the two seafood-based foundations of Malay cuisine – belacan (shrimp paste) and…
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Happy Lunar New Year – Bak Kwa Recipe
Less than a day to the new Monkey Year! Here’s a perfect excuse to escape from nosy visiting aunties pressuring you to get attached/married/reproduce, to the safe sanctuary of your kitchen. Bak Kwa is a well-loved local Chinese New Year snack originating from Fujian in South China, usually made by smoking and preserving pork pigs.…
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Char-Siu Style Tempeh
At this pre-Lunar New Year time, many of my Singaporean vegan friends will start worrying, what to do at reunion meals when the host family don’t get the “no animals” idea? Simplest solution is they bring a vegan dish to the reunion. Whether you’re going to host a plant eater or you’re a plant eater…
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Garlic Tempeh Crumbles
Sure we don’t have a good affordable selection of vegan dairy or mock meat products in Singapore – but we have a protein that’s very amazing but often under appreciated and still rather unknown globally. Tempeh made fresh locally, the traditional Indonesian way of fermentation in a simpoh air leaf resulting in a soft white…
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