Good afternoon this Friday, I hope you have a nice day, OK?
Today I want to make a simple recipe for pumpkin shoot leaves and tempeh which I will make into my lunch menu which is simple but no less delicious.
This afternoon's menu is very simple but has many benefits, apart from being a menu for my lunch, there is a lot of vitamin content in each dish this time.
We combine pumpkin shoots and tempeh to make it very delicious, we eat it with warm white rice, with fresh and tasty vegetables and the soft taste of tempeh, these two ingredients which I really like,I made it without soup, friends, a little stir-fried and watery. If you want more sauce, you can do that, it won't reduce the taste of this menu dish.
If you are curious about my process for cooking today's lunch menu recipe, let's follow my blog, friends!!
- 1 bunch pumpkin shoots
- 1 Tempeh fruit
- Shallots 2 sium
- Garlic 2
- Green chilies 5
- Red chilies 2Fruit
- 2 tomatoes
- Ginger 1cm
- 14 cayenne peppers
- Salt 1 tbsp
- Enough water
- Edible oil to taste
Slice the ingredients: red onion and white and just slice it obliquely for the chili, don't slice the cayenne pepper, add it straight into rounds, and dice the tomatoes.
For tempeh, I just cut it into small cubes.
We clean the pumpkin tops and separate the parts we take from the stalks that we don't use, we only cut the tops of the vegetables into the size of 1 thumb segments and wash them until clean.
Next, once the ingredients are ready, immediately heat the oil and fry the tempeh until it is reddish in color Then just set it aside in the pan, add the chopped spices, stir and wait until it wilts a little, then mix with the tempeh.
Next, add the pumpkin tops and stir until evenly mixed, then add salt and taste, and wait until the vegetables are cooked, about 5 minutes until the water has seeped in and adjust the taste.
Good luck trying this recipe friends, I hope you like it, see you