BBQ Tempeh

Fresh from the oven...

Triggers my mind to have'em a bite!!

The fragrance was just oh-so-nice!!

The texture was just oh-so-delicious!!

And the colour was just oh-so-tanned and oh-so-sexy!!

From this moment, i know biting a thickly sliced tempeh was just oh-so-blessed!!

They are just the greatest gift from GOD * Bear with me!! i am getting exaggerating*

But, i couldn't help myself to stop over-describing...

Just because they were simply yummy!!

BBQ Tempeh
Serve 5-6 (a possibilty to be reduced to 3-4 serving, because they are really yum, hehehe...)
Ingredients:
2 blocks Tempeh, thickly sliced (250 gr each block)
Lots of Garlic, peeled ( i used 1 1/2 whole Garlic)
Lots of Shallot, peeled (i used 4 Shallots)
Kecap Manis (Sweet Soy Sauce) - i used 2 tbsp *approx*
Salt and Pepper

Method:

• Using Mortal and Pestle, coarsely pound the garlic and shallots
• In a bowl (or ziplock bag), combine pounded garlic, shallots, kecap manis, salt & pepper. Mix well
• Add in tempeh, toss
• Marinade for at least 4 hours (best leave overnight) in the fridge - i left mine overnight
• Next day, line the baking tray with aluminium foil, lightly grease with olive oil
• Arrange tempeh on the baking tray, oven-bake for 20 minutes *approx* (10 minutes each side) in a 220 degree heated oven
• Serve warm

Yummehhh...

"Meatless" Zucchini Pasta Bolognese

While i was doing my morning routines - reading any updated blog post from my favourite blogger, the "Zucchini Lasagna with Bistik Flavors" from Mochachocolata Rita attracted me so so so much!!

I am one of the healthy-junkies in this earth :p 

Inspiration come to mama... Ding!! Zucchini Pasta Bolognese!! 

Thinking of meat? hmm.. I am not really a big meat eater... 

 I decided to use tempeh as the substitution of minced meat, Deal!!! 

"Meatless" Zucchini Pasta Bolognese

Serve 2

Ingredients:

3 Zucchini

1/2 Red Onion (or White Onion)

400 gr of tinned Whole Peeled Tomatoes

1 tbsp Extra Virgin Olive Oil

1/2 block of Tempeh (from a packet of 250 gr)

Enough water to boil Zucchini Pasta

Grated Parmesan Cheese for garnish

Seasoning:

1 tsp Vegetable Stock 

1 tbsp Raw Sugar ( or adjust according to personal taste) - i like mine sweeter 

Dash of Black Pepper 

Dash of Nutmeg Powder *optional*

Method:

1. Zucchini Pasta

• Peel off the skin of Zucchini using a peeler
• Thinly slice Zucchini (i sliced as could as possible to imitate the form of fettuccine)
• Heat up pot of water, wait until it is boiled thoroughly, add in Zucchini
• Boil for 1 minute only*
• Drain excess water, set aside

*Avoid boiling too long as it will soften the Zucchini and causing it lacks of texture

2. Bolognese Sauce

• Mashed Tempeh with cleaned bare hand ( you can use a fork for hygiene issue)*
• Heat up non-stick frying pan with oil
• Saute Onion until slightly fragrant
• Pour in tinned Tomatoes, simmer in medium low heat for 3 minutes (or until it boils)
• Add in mashed Tempeh, and cook for further 3 minutes
• Add in all seasoning ingredients, taste - adjust as you like : )
• Turn off heat

* I don't mind using my bare hand as it will ended up in my own stomach, haha...

Arrange Zucchini Pasta on a clean plate and pour enough of Bolognese Sauce - as desired...

Sprinkle with grated Parmesan Cheese... a little bit won't break the scale!! : ) 

Finally, grab your fork and enjoy this vegetarian, gluten-free and guilt-free meal!!! 

Happy Cooking!!!

xoxo