For the past two weeks, I’ve become a picky eater as I have to really monitor what I eat. I stayed away from fried and spicy foods, and settled with steamed and less oily dishes. It was a good break from my regular eating habits; though I suffered a lot every time we eat out, as it limit my options. A few days ago, I was having this conversation with Frederick about spicy food. We grew up eating and enjoying spicy foods. I ate a whole Thai chili when I was in my first grade and had been eating shrimp paste years before. All food tastes better spicy. That’s my opinion, and apparently that’s what Frederick thinks too. He can’t live without his ‘sriracha’. At first I thought he was joking when he brought home 3 bottles of sriracha the other day. Anyway, we made plans to try a particular famous street vendor in Indonesia and Frederick is eager to try their spiciest noodle, containing 100 Thai chilies in 1 plate. This is how it looks:
This week, the theme is all about spicing it up, something that we really enjoy. The recipe that I’m about to share, Tempeh Chips, is quite famous and you can find the dish in almost all local Indonesian restaurants. The Tempeh Chips were also sold in bags – like chips – for you to nibble or enjoy with steam rice. The main ingredient is tempeh, a traditional soy product that originates from Indonesia, but you can get them in Asian supermarkets under the frozen food section. Tempeh is very popular and nutritious as it is a staple source of protein.
You can use tempeh in many forms, steamed, fried, or even in a burger. The chips recipe is so simple with only few ingredients, and the best thing about it is that you can make this recipe ahead of time and enjoy them anytime. It’s actually one of the things we eat when I don’t have the energy to lift a fork after a long day at work. If you’re not into spicy food, simply use less chili or omit them altogether.
- 1 pack (10 oz.) tempeh (soybean cake), cut into matchstick
- 1 cup cooking oil
- 1-inch ginger, thinly sliced
- 7-10 thai red chilies, diagonally sliced
- 3 fresh lime kaffir leaves
- 2 tbs sugar
- Sea salt
- Optional: 1 clove garlic, thinly sliced
- Heat oil in a wok and deep fry tempeh until dry and crispy on both sides.
- Remove the oil and leave 1 tbs oil in the wok.
- Add the ginger to the wok and stir fry until fragrant.
- Add chilies, lime leaves and sugar. Cook for about 1-2 minutes.
- Toss in tempeh chips (and garlic) and sprinkle with sea salt.
- Cook for another 3 minutes until the chips are mixed well.
- Discard ginger and lime leaves.
- Remove from heat and serve over rice.
Snappy Starters & Snacks
Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Spicy Tempeh Chips from The Urban Mrs
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
Spicy Black Bean and Corn Stew from Mama’s Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Bajia with Tomato and Chili Chutney from My cute bride
Shredded Buffalo Chicken Salad from Casa de Crews
Sriracha and Parmesan Fries from Mess Makes Food
Smoky Salmon Chowder from Cindy’s Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food
Fiery Main Dishes
Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner’s Tales
Chorizo and Scallop Skewers from Jane’s Adventures in Dinner
Buffalo Chicken Pizza from Cookin’ Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D’s Books and Cooks
Firecracker Chicken from Juanita’s Cocina
Spiced Turkey Burger Patties from Cook the Story
Aubergine and Chickpea Curry from Small Wallet, Big Appetite
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie
Searing Sauces & Seasonings
Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM
Zesty Sweets & Sips
Cinnamon Streusel Scones from Killer Bunnies, Inc
Fiery Pomelo from My Other City By The Bay
Cinnamon Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com
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