Mashed Sweet Potatoes, Fritters, and Stir-Fried Veggies

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Breakfast Meals Cooking Preparationwith Food Photography

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I have succeeded in doing good experiments and I got a collection of new recipes that are already on my favorite list.

My favorite list of meals means that I often prepare them as my daily meals.

This time I will share ideas for plant-based breakfast dishes.

List of foods on a serving plate:

• Mashed Sweet Potatoes
• Stir-Fried Baby Corn with Sprouts, Chinese Cabbage, and Carrot.
• Fried Marinated Tempeh
• Indonesian Fritters

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Time-Saving Tips

In this recipe, I have several types of food. I cook them all at once and streamline the available lag time.

When I'm boiling sweet potatoes to make mashed sweet potatoes, then I prepare other serving ingredients.

I cut up the vegetables, and also prepare to soak the tempeh in a mixture of spices.

These tips save time. We can save more time if we already have chopped vegetables and stored in airtight containers in the refrigerator.

Indeed, we can say that cleaning and chopping vegetables are quite time-consuming.

In this recipe, for example, some sprouts take time to clean their roots that are too long and unsuitable for cooking.

So, if I had more time, I'd do my meal preps by chopping up my favorite vegetables.

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MASHED SWEET POTATOES

To be honest, this is my newest favorite staple food recipe. The way of making it is also not as tricky as making mashed potatoes in general.

For a complete recipe and step-by-step cooking tutorial, I have posted on the previous blog.

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FRIED TEMPEH

We can have many versions of fried tempeh. For me, the marinated version of tempeh with coriander is the best thing.

Coriander Powder is the best match for tempeh. So I recommend this spice to be an important stock in your kitchen for those of you who like tempeh.

I purposely fried tempeh because at that time I had no electricity using my electric oven. In my area, there are frequent rotating blackouts.

So for those of you who want to roast tempeh instead of fry tempeh, that's fine.

Well, I have posted the cooking tutorial step by step fried tempeh on the previous blog:

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STIR-FRIED BABY CORN, SPROUTS, Chinese Cabbage AND CARROT

It can be said that stir-fried vegetables are a must-have at my every breakfast. Besides the crunchy texture, I feel I have a good mood because they are colorful.

Another plus is, of course, stir-fried vegetables don't require a lot of seasoning.

I only use simple spices, chili, garlic, red onion, pepper, and salt.

The Ingredients

• 200 grams of Chinese cabbage
• 200 grams of sprouts
• 100 grams of baby corn
• 50 grams of carrots
• 5 cloves of red onion/spring onions
• 3 cloves of garlic
• 1 tablespoon of salt
• 2 tablespoons of pepper or depending on your taste
• Enough water up to 100 ml.

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Intrusions of Cooking Stir-fried Vegetables

- Step 1

Heat the oil, saute the onions and chilies until fragrant.
Add pepper and salt.

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- Step 2

Add the hard-textured vegetables first, including carrots, baby corn, and Chinese cabbage. Stir briefly. Then add enough water, not too much. Cook for about 5 minutes.

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- Step 3

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After five minutes, then add the sprouts. Stir well then cook again for about 2 minutes then remove from heat.

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- Step 4

Serve the stir-fried vegetables with mashed sweet potatoes and Indonesian fritters.

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PLATING SESSION!

- Step 1

Arrange the mashed sweet potatoes on a serving plate. Trim using a spoon to form a nicer texture.

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- Step 2

Add the sauteed vegetables on top of the mashed sweet potatoes.

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- Step 3

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In the final session, add fried tempeh, and Indonesian fritters! Then you can add the little details by adding sauces.

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Breakfast meals are ready to be served! Enjoy!

Thank you for reading the inspiration of my breakfast this time. Reblog if you want this recipe to be known by many people.

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Best Regards,
Anggrek Lestari

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