So so excited to finally get my hands on @angiestempeh – I loved tempeh the first time I had it with Ayam Penyet (Fried Smashed Chicken). It’s basically fermented/ fermenting soy beans – saw it several years ago in an Indonesian wet market, wrapped in banana leaves, being sold in bricks – the lady manning the stall saw my curiosity and invited me to feel them – they were really warm! Because fermentation was in progress.

So, confession: I finished the whole brick of tempeh I got for breakfast. Here’s how I made it:

Recipe
200g of uncooked Tempeh (sliced)
1 tsp black vinegar
1 tsp light soy sauce
1/2 tsp sesame oil
1/2 tsp chinese rice wine

1. Preheat oven to 180C
2. Steam tempeh for 10 mins
3. Mix all other ingredients in a small bowl – this is your marinade
4. Place steamed tempeh on a baking dish
5. Coat tempeh with marinade and pour excess into the baking dish
6. Bake in the oven for 15 mins and turn on the grill for 5 mins until tempeh turns golden brown
7. Have it on it’s own like I did or pair it with other dishes + rice

Follow me on Instagram for more updates – @chaaarlotti

#chaaarlottimakes #tempeh #angiestempeh #foodstagram #instafood #foodiesg #sgfoodie #f52grams #eatbooksg #yummy #foodphotography #flatlay #flatlaytoday #foodie #whatthefork #foodgasm