'It looks like you should open a restaurant!' That was one of my husband's words today, he said it when I finished cooking our lunch today. In my heart, I was very happy, that statement made me very happy and felt appreciated because it meant that my cooking had a taste that was suitable for many people, other words were 'Your cooking is very delicious!!'.
Every now and then, I like to make an interesting menu, you have to do it so you don't get bored and it makes you grateful for the skills you have, while hoping I don't fail in making it. Cooking is a skill that I think everyone should master, at least just boiling eggs or making instant noodles. Doesn't that include cooking?
Creamy Plantbased With Oatside Oatmylk
I started imagining a food that I thought would be suitable to try, even though at first I was doubtful whether it could be eaten or whether it would fail. Its so tricky because I want to try something creamy but it's made from plant-based ingredients, I'm thinking and trying to make something creamy from plant-based. I only know of creamy plant-based milk, namely oatside.
This oatside milk has recently become a favorite of many people in Indonesia, including me. I like the creamy taste, of course it's plant based. In its composition, I add a little canola oil, but it tastes really delicious when mixed with coffee, making a coffee latte the best presentation.
So I wanted to make it with tempeh and the rest of yesterday's genjer which of course was still very fresh, because apparently my husband really likes genjer, he said it tastes better than just steaming it.
Creamy Tempeh With Genjer Blackpaper
Ingredients:
- 1 pack of tempeh
- 200 ml oat milk (I used oatside)
- 1 bucket of genjer
- 3 cloves of garlic, onion and parsley leaves
- Pinch of salt and black pepper
How to make Creamy Tempeh With Genjer Blackpaper:
- Found non-GMO tempeh at a traditional market at a cheap price, then I cut it lengthwise like nuggets. Tempeh can actually be eaten straight away without needing to be processed further, but tempeh is very delicious if lightly toasted without oil. I toasted for a while so that there was a little aroma to increase my appetite.
- I have cleaned the genjer, washed it with water and wiped it dry, toasted it on a wokpan again to make it edible, then set it aside.
- Slice and chop the garlic and onions, then add black paper and pour in the oat milk as needed, add a little salt because oatside only has a creamy taste but doesn't have the slightest taste of salt.
- Plating the toasted tempeh and genjer on a plate, then pour the creamy sauce on top. Enjoy slowly and mindfully.
I think our lunch menu today is very high in protein and creamy, I really like it because it also has fiber without having to bother making it again. So our favorite meal of the week!
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
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