Text 25428, 59 rader
Skriven 2012-05-27 18:03:00 av JIM WELLER (1:123/140)
Ärende: Indian 2
================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tempeh Vindaloo
 Categories: Indian, Condiments, Vegetarian, Tofu
      Yield: 4 Servings

      2 lb Tempeh; cubed
     14    Cloves garlic
    1/2 c  Red wine vinegar
      4 sm Red chili peppers
    1/4 ts Cumin seeds
    3/4 ts Turmeric
    1/4 ts Ginger; grated
      1 tb English mustard
      1    Whole Lemon
  1 1/4 ts Salt
    1/4 c  Granulated sugar
      3 tb Poppy seeds
      1 sm Onion
    1/2 c  Tomato paste
      2    Bay leaves
      6    Cloves; whole
    Clarified butter

  Cut the tempeh in 1" cubes. Make a vinegar marinade: Place the garlic
  and red wine vinegar into a blender and mix to a smooth paste. Remove
  the tops and bottoms from the chillies and remove the seeds (do not
  put your fingers near your eyes or they will become inflamed!) Add
  the peppers to the blended paste. Place the cumin seeds, turmeric,
  mustard ginger, salt and sugar into a small bowl and mix together.
  Pour this into the blender. Remove the peel from the lemon, squeeze
  the juice, discard the pips and chop the inner pulp. Add the lemon
  juice and the seedless pulp to the blender, and blend well. Place the
  cubed tempeh into a bowl and pour the blended mixture over it. Stir
  in the poppy seeds and marinate for 2 hours. Finely slice the onion.
  Measure the Tomato paste. Now assemble: Pour some clarified butter
  into a heated pan and add the onions. Cook until opaque. Add the bay
  leaves and the cloves. With a slotted spoon, sift the tempeh from the
  marinade and add to the frying onions. Pour in the marinade. Cover
  tightly, reduce heat and simmer for 20 minutes. Add the tomato paste,
  stirring it thoroughly and cook for another 10 minutes.

  Recipe by: "THE SULTAN", Australia

  From: Luckydog

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Cheers

YK Jim


... India may lead in IT but we're way ahead in shitty vampire movies.

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