Coconut Rice with Vegetables and Bumi Tempeh Asia Style
Ingredients
For the coconut rice
1
Cup(s)
rice
1.5
Cup(s)
cold water
200
ml
coconut milk
0.5
ts
salt
1
Clove(s)
garlic
1
pc
1 ½ cm ginger
For the ginger-coconut-vegetables
1
pc
medium zucchini, cut into thin diagonal pieces
1
pc
small broccoli, chopped into medium-sized pieces
100
g
spinach
200
ml
coconut milk
1
tb
soy sauce
2
Clove(s)
garlic
1
tb
grated ginger
1
tb
coconut oil
1
Pinch(es)
salt
1
tb
lime juice (approx. half a lime)
For the cucumber salad
0.25
pc
cucumber, cut into thin slices
1
tb
vinegar
1
ts
sesame oil
1
tb
soy sauce
1
Pack(s)
tempeh
Preparation
1. Add all ingredients for the coconut rice to a medium saucepan and let it simmer over medium heat for about 10 minutes while frequently stirring. Then remove the rice from the heat and let it rest for 5 more minutes with the lid on.
2. Heat a skillet over medium heat and once heated, add the coconut oil, broccoli, and zucchini. Season with a pinch of salt and then sauté for 5 minutes, stirring occasionally.
3. Add ginger, garlic, salt, soy sauce, and fresh spinach and cook for 5 minutes. stirring occasionally. Reduce heat and add coconut milk, lime juice, and tempeh, and let it simmer for 2 to 3 minutes. Keep covered until ready to serve.
4. For the sesame miso cream: blend tahini, ginger, miso, lime, and water.
Serv: Putt the rice on a plate and top with the tempeh and vegetables. Spread the sesame miso cream on the side and top with the cucumber salad. Voilà
Login
