Tasty tempe Recipes to Cook Tonight
Try something new with tempe — easy recipes with ingredients you already have at home.
Recipes with tempe
Orek Tempeh is a traditional Indonesian dish that combines lightly fried tempeh with long beans stir-fried in aromatic spices like garlic, shallots, galangal, and bay leaves. Its signature savory-sweet taste comes from a blend of sweet soy sauce, soy sauce, and oyster sauce, with a mild heat from green and red chilies. The crispy tempeh paired with slightly crunchy beans creates a balanced and appetizing dish. Orek Tempeh is best served as a side dish with warm steamed rice.
Lard rice and lard noodles are classic delicacies engraved in the memory of countless people. It can be called the "liquid gold" of Chinese kitchens. It has a wide range of uses and a strong aroma. When frying, it is kept at a high temperature and can stimulate the original flavor of the ingredients. When making dumplings and pastries, lard is used to mix with noodles, and the finished products are clearly layered, crispy and delicious. Lard was once misunderstood as a "health killer", but modern research has shown that it is rich in monounsaturated fatty acids. Eating it in moderation can provide energy for the body, promote the absorption of fat-soluble vitamins, and maintain cardiovascular health. Reasonable intake, lard can not only add deliciousness to the table, but also nourish the body and mind as a traditional food treasure.
Jiuniang tastes sweet and mellow, with a soft texture, rich rice aroma and elegant wine aroma. It can be eaten in a variety of ways, both hot and cold, to meet the needs of different taste buds: Refreshing cold drink: Eat it after chilling, it is refreshing and greasy, and it is an excellent choice for cooling off in summer. Cold eating: My favorite caramel ice powder Jiuniang glutinous rice balls, ice milk Jiuniang, ice Jiuniang coffee, etc., I love the feeling of slight smoke~~~ Hot food: The heated Jiuniang is warm and nourishing, suitable for eating in cold weather or when you need to warm up (such as brown sugar Jiuniang eggs, Jiuniang dumplings, etc.). Storage: It is recommended to store it in the refrigerator, and the shelf life can reach 1 month. In the low temperature environment of the refrigerator, Jiuniang will continue to ferment slowly. After being stored for more than 1 month, the wine flavor will be more rich and mellow. At this time, Jiuniang is especially suitable for cooking with eggs and glutinous rice balls. The dessert cooked out is full of wine aroma, rich taste, warm body and stomach. Drinking taboos: Although fermented glutinous rice is delicious, it contains a certain amount of alcohol. Therefore, pregnant women, breastfeeding women, people who are allergic to alcohol and children should not consume it.
As the stove fire rises, the fried kidney with sour radish cubes is like a warm taste painting. The sour radish cubes cut into dice-sized pieces are golden and translucent, and are stir-fried in hot oil to produce a mellow sour and refreshing taste. Each piece is plump and crispy, and the juice overflows when you bite it; the kidney is cut into fine wheat ears, and is fried at high temperature to curl into an exquisite flower shape. The surface is slightly burnt and shiny, and the inside is fresh and chewy, with just the right chewiness. Red and green chili peppers and scallions are dotted in it, and the spicy and sour taste is intertwined, and the sour and spicy taste rushes straight into the nose. One spoonful of it, the sour, spicy, fresh and fragrant explode on the tip of the tongue, and the crisp and tender taste collides alternately. The rich home-style flavor makes people can't help but eat two bowls of rice.
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The salmon head with attractive color is roasted until golden and crispy, with the edges slightly curled up. The high temperature forces out the fish oil, leaving attractive amber lines on the skin, which is crispy on the outside and tender and juicy on the inside. The fresh fruit acid of lemon juice instantly penetrates into the fish meat, neutralizing the greasiness while awakening the taste buds; dip a mouthful of sesame salt, and the salty and fragrant particles burst on the tip of the tongue. Paired with a little wine and a drink with teammates, it is comfortable and satisfying. Watching teammates squint their eyes and praise "drunkenness and dreamlessness", at this moment, there is no need for gorgeous words, the happiness in the fireworks is quietly overflowing, and food and company are the most healing appearance of life.
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The taste and flavor of this dish are harmonious with distinct layers. The soft and sticky corn has a natural sweetness, the firm diced meat is wrapped in the aroma of sauce, and the crisp and tender green and red peppers hide a slightly spicy or sweet "little temper". Every bite, first the refreshing peppers whet your appetite, then the sweet corn, and finally the mellow diced meat. The crisp, soft, fresh, sweet, and slightly spicy taste lingers in your mouth, making it lively and comfortable, like a small poem with fireworks~ In terms of color, it is a lively collision - the golden and plump corn kernels are like scattered sunshine, and the emerald green peppers are clear after the rain.
A simple Indonesian snack: firm tempeh chunks gently coated in warm spices and fried until the edges are crispy golden. The dish offers a delightful contrast between a crispy outer layer and a soft interior, with just the right amount of warmth; its simplicity makes for easy execution, though it can get a bit dry if left in the pan for too long. Serving it with a fresh dipping sauce adds a touch of freshness.