Pad Med Mamuang Tempeh
Chef ModIngredients:
Recipe brought to you with the help of our friends at Asian Inspirations
- 2 cup Tempeh (diced in 1.5 cm)
- 1⁄2 cup Plain flour (for dust the tempeh)
- 1⁄4 cup Red capsicum (2 cm diced)
- 1⁄4 cup Green capsicum (2 cm diced)
- 1⁄4 cup Yellow capsicum (2 cm diced)
- 1⁄2 cup Brown onion (2 cm diced)
- 1 tbsp Garlic 1 tbs (chopped)
- 1⁄2 cup Spring onion (cut 2 inch long)
- 1⁄2 cup Cashew nut
- 1⁄4 cup Dried red chili
- 1 tbsp Oyster sauce
- 1 tbsp Light soy sauce
- 1 1⁄2 tbsp ABC Sweet Soy Sauce
- 2 tsp Squid Brand Fish Sauce
- 2 tbsp Thai chili paste in soybean oil
- 2 tbsp Water
- Oil for deep fried
Method:
- Put oil on medium heat
- Deep fry cashew nut until LIGHTLY golden (the cashew nut will continue cooking after take
out from the oil), set aside - Deep fry dried chili for 10 seconds, set aside
- Coat tempeh with flour then deep fry until golden brown, set aside
- Heat oil in a pan until hot
- Add garlic and onion then stir fry for 1 minute, then turn to high heat
- Add capsicum then stir fry for another 1 min
- Add all sauces, chili paste and water in the pan, mix well
- Add tempeh and toss to get the sauce coat the tempeh
- Add cashew nut, spring onion, and fried chili
- Ready to serve
Our friends at Wine Selectors suggest pairing this dish with a Viognier.
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