Wondered how tempeh and pasta will taste, surprising palatable. Pasta is a staple food of traditional Italian cuisine. Tempeh is a traditionally soy product originally from Indonesia. Tempeh is made from cooked and slightly fermented soybeans and formed into a patty. It is low-fat and high-protein food. Tempeh has a textured and nutty flavor.
Because of it’s firm texture, you need to slice tempeh into small dices or cubes, nor more than 3/4 inch thick.
The other ingredients for this recipe:
(a) Choy sam or locally known as sawi, cut into thumb size.
(b) Fish cake, sliced thinly and marinated with blended fresh red chilies.
(c) 1 red onions, sliced.
(d) 1 cup of stortini pasta. Cooked pasta should be ‘al dente’ of ‘firm to the bite’. Cooking times may vary with the size and thickness of the pasta. I normally cook the pasta uncovered in a boiling stockpot (don’t forget to add salt during the boiling process).
Using one tablespoon of cooking oil, sautee the tempeh slices until golden brown with crushed garlic, about 5 minutes. Remove and kept aside.
In the same stockpot, add another tablespoon of oil, and sautee the onions until just barely soft, then add the sliced fish cake. Continue to simmer until there’s some slight burnt texture on the fish cake – not over-burnt but I call it ‘sun tanned’.
Now add in the vegetable, simmer the ingredients, and close the lid so that the vegetable gets cook faster. After 2 minutes or so, remove the lid and stir occasionally, and add a bit liquid as needed.
Reduce heat and pour in the cooked pasta and give the entire ingredients a good mix. Cook for just a few moments or basically once you are satisfied, turn off the flame, and add in the sauteed tempeh garlic. Mix them all and ready to serve.