Hey friends,

We had a super early dinner today ?

Upon learning that we have fresh tempeh in the fridge that I made just yesterday, my 8 yo begged me to prepare dinner even when it was only 3 PM ? That boy loves tempeh and when for awhile I don’t prepare, he would say ‘Why there isn’t tempeh on the table these days. I miss tempeh. Remember when we used to eat tempeh, Mom?’ ? Yeah, I have a goofy dramatic boy, that one ?

Both of my littles like warm fried tempeh and tempeh burger, so we make tempeh quite often especially in summer, but I have been lazy lately, as it’s a process to make tempeh when you don’t have split beans in town. I’m super lazy spending time cleaning the beans from their skins ?

Today was only -8 C outside and suuuupppeerrr sunny, didn’t really feel like a soup kind of day, but since my boy is recuperating, I prepared hearty kale and mung beans soup to be served along with tempeh and warm rice. That should give him more nutrition that he lost during sick days.

Tempeh is fermented soy beans which will turn into firm bean-cake. Originating from Indonesia, you can use the same method of soy bean cake to make tempeh with other type of beans and grains.

Kale & Mung Beans Soup

1/2 c split mung beans, rinse quickly
4-5 c water
1 can coconut milk
1 bunch of kale, leaves only
10 baby carrots, cubed
2 Salam leaves, Indonesian bay leaf, lesser flavor. If using bay leaf, use only 1 or even 1/2
1 piece dried galangal

Spice Paste

1/4 of a large sweet onion
3 garlic
4 candlenut
a generous pinch of turmeric powder
2-3 heaping tsp ground coriander
1 tbsp olive oil

How To

Pour water into a pot, drop Salam leaves, galangal, and mung beans
On a nonstick pan, heat oil and saute spice paste, stir until fragrant, then stir in the cooked spice paste into the pot
Drop the cubed carrots, brings to fully boil for 5 mins
Lower heat to medium, drop in kale leaves, pour in coconut milk and 1 veggie bouillon cube.
Season soup with Vegeta powder and cook until veggies soften

Fried Tempeh, Indonesian-style

1 block tempeh
1/4 c water, enough garlic powder, enough salt, generous pinch of turmeric powder

How To

Slice tempeh and coat tempeh on water solution
Fry until golden brown and a little crispy
Drain on paper towel

Bon appetit!

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