Organic Soba Mee Goreng with Fried Tempeh and Baby Potato

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This dish was our last night dinner as my husband was craving for tempeh. Tempeh is a very common and popular fermented soy bean cake. It is commonly used in Nyonya Cuisine, Malaysian and Indonesian Cuisines in their spiced dishes. It is not commonly used in Chinese Cuisine but their dishes usually called for salted soy bean sauces. Also it is easily available fresh from any marketplace in those countries.  Living in the States, I got my tempeh from a Health Food Store near my residence. You can find them in the frozen section.

I am glad that it turned out well and very simple to make and also the taste of the dish is not too overpowering if you used just enough of the sambal. I am sure you will like it.

 


Serve 5-8 people
Ingredients:

2 packages (3 bundles/package) Organic Soba (buckwheat noodles)

¼ pound baby spinach, rinsed and drained well

2 packages (8oz each) original tempeh (available from any Health Food Store or if you are living in South/Southeast Asia is easily available fresh formed anywhere in the marketplaces), cut in small cubes.

1 small red onion, peeled and half; thinly sliced

5 cloves garlic, peeled and finely chopped

1 large green finger chili, stem off and sliced (optional)

2-3 tablespoons sambal (If you are unable to take hot, reduced the amount)

¼ cup tomato ketchup

1 tablespoon dark soy sauce

1 tablespoon sweet soy sauce

¼ cup chicken broth/water

4 tablespoons canola/vegetable/corn oil

 

Sambal Recipe:

Ingredients:

15 counts dried red chilies, soaked with hot water to soften, drained

15 counts shallots, peeled and halved

6 counts candlenuts/cashew nuts

3 tablespoons belacan (Fermented dried shrimp paste), roast it lightly on a pan

½ cup dried shrimps, soaked with hot water to soften, drained

½ tablespoon raw sugar

½ tablespoon salt

¼ cup canola/vegetable/corn oil

 

Method:

Use a blender/food processor and add all the ingredients and grind them to a paste or using a mortar and pestle and pound all ingredients into a paste.

Heat the oil in a wok or frying pan over medium-high heat, add the chili paste and fry until the chili mixture is fragrant and the oil turns red. Remove to a glass container and cool completely before covering the cap. Refrigerate, if not in use.

 

Method:

Heat a pot with sufficient water to boil the Organic Soba by following the manufacturer’s cooking instructions. Drain and set aside.

Heat a frying pan with some canola/vegetable/corn oil over medium-high heat and when it is hot, drop the tempeh cubes into the oil and fry until golden brown. Drain on a plate lined with kitchen paper towels to remove some of the oil out. Set aside.

Heat a wok or frying skillet with canola/vegetable/corn oil over medium-high heat. Swirling the wok or frying skillet to coat all the side. Add in chopped garlic and sliced red onions and sauté until fragrant but not brown. Add the potato cubes and stir-fry until well mixed. Add the sambal and stir to combine with the potato mixture.

Add cooked soba, spinach, chicken broth/water, dark soy sauce, tomato ketchup; and toss with the scrambled eggs until well combined and liquid is reduced. Add the fried tempeh cubes into the soba mixture if you prefer the tempeh to be a little soft. (I prefer them to be crunchy when I bite them). Add more seasoning if you prefer more spicy or saltier like salt and pepper.

Serve with sliced green chilies or sliced cucumbers or sliced red onions/chili sambal on the side of the dish.

 

This entry was posted in Chindian Recipes, Rice and Noodles, Southeast Asian (SEA), Speciality - Buckwheat. Bookmark the permalink.

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