Subscribe to Mailing List.  We respect your inbox and send emails infrequently.
Choose your interests
Choose your frequency
About Culinary Slut

We are not professional chefs, nor are we professional food reviewers. We are, however, food obsessed. Food is more than fuel; it is tradition, history, family, celebration. It brings us together, it reflects the world we live in and where we came from. In many ways, food defines communities and our cultures. It can be creative, joyful and comforting. Food is life.   

We come from humble backgrounds and that allows us to appreciate humble noshing; at the same time
, we have achieved some small measure of success that allows us to travel and gives us access to culinary artistry. We both come from cultures where food is central to community and family and is symbolic of friendship.
 

You will not find negative reviews on Culinary Slut. While we may poke fun at times, it is as much at ourselves for risking food that we know is not haute cuisine as it is at the food itself.  If we don't like something, we just don't post about it. Instead, we’re here to have fun and share our wonderful experiences with you.

Site Map

Instagram

Sweet & Spicy Tempeh and Long Bean

Updated: Nov 20, 2019

We received some homemade tempeh from one of the members of our foodie community. We'd never cooked with it before and were thrilled to give it a try. We decided to go sweet and spicy, and threw in a bit of baby kale that was looking lonely in the fridge. This is a delicious and easy vegetarian meal.


Notes:


•If you've never bruised and knotted lemongrass before, here's a helpful video by Saveur: https://youtu.be/z_dqxvqc9r0

• Long beans are readily available at Asian markets. French green beans make an excellent substitute. You can use regular green beans by they might need a minute or two longer in the pan.


• Palm sugar can also be found in Asian markets. Maple sugar makes a good substitute, but you can also use dark brown sugar.


Ingredients


2 medium shallots 3 cloves garlic 1 inch peeled ginger


300 gram tempeh cut into matchsticks

1 lemongrass , bruised and knotted

1.5 tablespoon palm sugar

3 tablespoon soy sauce 2 tablespoons garlic chili oil 250 g long beans cut into bite sized pieces

2.5 oz baby kale or spinach (optional)


Peanut Oil and Canola Oil


Method


1. Blend or grind shallots, garlic and ginger into a paste. 2. Heat enough oil in a frying pan for deep frying. Deep fry tempeh until golden brown, and place on paper towel to dry. Drain the oil from the pan, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes.


3. Add long beans, palm sugar, soy sauce and garlic chili. Sauteé until long beans are tender but still have a bit of crunch. About 2 minutes. Add baby kale and sauteé until wilted.


4. Remove lemongrass knot. Serve over hot rice.














#tempeh #asiancuisine #longbeans #chili #ginger #shallots #lemongrass #palmsugar

12 views