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Fast stir fry with sajoertempeh
Cooking: pandan rice. Woks: Chinese vegetables. Baking: tempeh in boemboe sajoer beans. Fast, easy and so delicious oriental
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Meanwhile cut the tempeh into cubes of 1 cm. Scoop the cubes with the boemboe.
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Heat the oil in a wok stir fry the wok vegetable 3 min. Add the coconut milk and the Bumbu spice and simmer for 8 min.
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In the meantime, heat the oil in a frying pan and fry the tempeh over medium heat in 5 minutes until golden and crispy. Change regularly.
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Scoop the tempeh out of the pan with a slotted spoon and drain on kitchen paper. Meanwhile, cut the spring onions into thin rings.
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Divide the rice and vegetables over 4 bowls and sprinkle with the crispy tempeh and the spring onions. Serve immediately.
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Nutrition
720Calories
Sodium8% DV200mg
Fat55% DV36g
Protein44% DV22g
Carbs24% DV72g
Fiber40% DV10g
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