BLANCH BITTER MUSTARD LEAVES, TOMATOES SAMBAL AND TEMPEH BACON (VEGAN RECIPE)

My husband are just back home from work trip to Paris *sound fancy, meh :D. He miss to eat vegetable, he means real vegetable that satisfying, fulfilling and home cooked taste. He was complaining that I continue preparing healthy dishes for me, while he mostly eat un-healthy dishes, according to him *haha so funny though. So here I am, make his wish come true *sometime I think I just fairy cookery :D.

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Even though he is not fan of spicy food, I keep challenging him to raise his bar on spiciness, but always with big pre-caution “honey, this are super spicy, be aware” those kind of thing haha, and he always end up having hiccup. So here we are.

I love bitter mustard, it gave some edge to my dishes, wait a moment, actually I love bitter vegetable, such as papaya leaves (yes in my home country we cooked papaya leaves and it is delicious even though it is so bitter), butter gourd and rocket leaves or arugula, so far that I remember have been to eaten, if you have any more suggestion on bitter vegetable, ping me *wink :D. And combining with the sambal is really winner meal to me, by the way, the sambal recipe are here Indonesian Sambal.

What new in this post are tempeh bacon, few days ago my vegan friend telling me a story about her experiment of making tempeh bacon. I have all the ingredient in hand, so I give a try her recipe by myself  and adding my personal touch, it is just dead easy, and quick, so absolutely new favourite dishes for my family.

The blanch vegetable, blanch is actually simple technique, from aesthetic is to maintain the vibrant colour of the vegetable as well as maintaining the texture, but what really matter to me is from healthy perspective, this technique are maintaining vegetable nutrition. All you need to do is preparing a big bowl of really cold water, you can add ice cube if necessary, then you put the vegetable inside boiling water for 2-3 minute, then drain them, later on quickly put them in the bowl of cold water for 1-2 minute. And you done, ah don’t forget to rinse and drain them :D.

Lets do it shall we?

BLANCH BITTER MUSTARD LEAVES, TOMATOES SAMBAL AND TEMPEH BACON (VEGAN RECIPE)

BLANCH BITTER MUSTARD

1-2 big stalk of bitter mustard (slice them into bite size), actually you can choose any vegetable of your preference, you can used Napa cabbage, white cabbage, carrot, have your favourite vegetable.

Enough water to boiled the vegetable and 1 tsp sea salt

HOW TO

All you need to do is preparing a big bowl of really cold water, you can add ice cube if necessary, then you put the vegetable inside boiling water for 2-3 minute, then drain them, later on quickly put them in the bowl of cold water for 1-2 minute. And you done, ah don’t forget to rinse and drain them :D.

TEMPEH BACON

Serve 8-10 slice

INGREDIENT

  • 400 gram tempeh, slice them wide and thin (you can slice it into 8-10 slice)
  • 2 tbs smoke liquid (if you don’t have this ingredient, you can skip it)
  • 1 tbs maple syrup or agave
  • 2 tbs dark soy sauce
  • 1 tsp fresh grind black pepper

HOW TO

  1. In medium sealed box, put inside smoke liquid, maple syrup, dark soy sauce and black pepper, stir it well then put inside the tempeh. Seal the box and infuse the tempeh for at least 1 hour.
  2. Put grilled pan into really hight heat, after the grilled are smokey, put the tempeh in, and grilled them 2 minute each side. Then take them out.
  3. Ready to enjoy

 

 

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