This post is the result of an exciting new experiment. Having tasted tempeh at a restaurant, we decided that we had to attempt something with it. For those who do not know what it is, tempeh is a soy product which originated in Indonesia. Unlike its cousin tofu, it is not highly processed, but is grainier, consisting of soy beans held together by a fermentation process. It is extremely tasty, has a crunchy nutty characteristic, and is also quite healthy, and is a vegetarian dish that would satisfy many meat-eaters. It can be found in the vegetable section of many supermarkets, near the tofu. Despite never having cooked it before, we decided to create a brand new recipe, which while using some techniques we found in other recipes, is wholly our own. It came out extremely good. We can’t wait to cook with tempeh again.
It was another warm spring day, and it is grilling time again. We don’t make fish enough, but I love salmon. It looked particularly appealing in the supermarket, so this was thrown together based on what else looked good in the produce section. The sesame oil is a piece of experimentation, which turned out successfully, especially on the vegetables. The pasta side is simply some rice noodles with a Thai peanut sauce (found on the international foods aisle). Continue reading