Have you ever missed cooking? In fact, even though I only left home for a few days, I missed my kitchen. I missed cooking comfort food for me, and also for my husband.
I miss my kitchen! A few days away from home made me miss my kitchen as much as I missed my bed!
The last few days after my staycation, I stayed at my mother-in-law's house. So, I didn't cook at all, because I didn't go home.
At my mother-in-law's house, I didn't cook. Not because I'm lazy ehehe. But that's what I always do when I'm at my mother-in-law's house. My mother-in-law loves to cook. So, she actually objects if she doesn't cook. I also respect her decision and I don't want to disturb my mother-in-law's kitchen.
Usually, my mother-in-law will ask me for special menus and I will cook in my kitchen. So, we respect each other and our relationship is very good like mother and daughter.
The few days I stayed at my mother-in-law's house also felt like staying in a hotel. Ehehe. My mother-in-law always doesn't want me to do any work. As if my mother-in-law knows, if I stay at her house, it means I really need a break. 😊❤️
Well, back to my cooking topic today. I want to have lunch with something simple. Stir-fried veggies. So, I shopped for vegetables at the market.
I have green beans, mushrooms. Also, tempeh. So, I'm going to make stir-fried vegetables. Also, roasted tempeh using an air fryer.
For extra flavor, I'm also going to add coconut milk to the stir-fried vegetables. And, wait, I'm also adding spicy flavor using green chilies. Also for extra fragrance, I'm using cinnamon stalk with dried bay leaves. Perfect.
THE INGREDIENTS
- 100 grams of tempeh
- 150 grams of mushrooms
- 150 grams of green beans or other types of vegetables
- 1/2 cup of water
Coconut Milk Sauce
- 1 cup of coconut milk
- 2 dried bay leaves
- a small cinnamon stalk
- 20 grams of garlic, finely chopped
- 20 grams of shallots, finely chopped
- optional: enough green chili
- 1/2 tsp of salt
- 1/2 tsp of pepper powder
- 1/2 tsp of sugar
STEP 1
Prepare the tempeh first because I will roast the tempeh. So, while roasting the tempeh I will prepare the other ingredients.
Cut the tempeh into cubes, then toast with a little salt and oil.
Roast the tempeh for 20 minutes per side or until crispy in texture. I love these crispy roasted tempeh.
STEP 2
Prepare the vegetables. Chop the green beans to taste, also the mushrooms. And, then, finely chopped shallots and garlic.
STEP 3
Heat a little oil. Then, add the chopped shallots, chopped garlic, also dried bay leaves and cinnamon stalk. Saute until fragrant, then add salt, sugar, and pepper.
STEP 4
Add the green beans and mushrooms. Keep stirring for a while, then add 1/2 cup water. Cook for 5 minutes or until the vegetables are cooked.
STEP 5
Add 1 cup of ready to drink of coconut milk. Stir well, then bring them to a simmer, and remove from heat.
SERVING
Serve stir-fried vegetables in coconut milk with tempeh, with rice.
Oh, it's so delicious even though it looks simple. Coconut milk sauce plays an important role in enhancing the taste of the dish! Really, you have to try this type of sauce for your side dish. ❤️
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009
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