More Recipes
Cream Soup Tempeh
Ingredients
- 2 pieces Steam Tempeh
- 1/2 head Broccoli
- 1/2 stick Carrot
- 5 pieces shiitake Mushrooms
- 1 cob Corn
- 1 section Lotus Root
- 8 pieces Red Dates
Seasoning：
- 1/2 tbsp Salt
- 1 Piece(thumb-sized) Ginger
- 1 tbsp Blank Papper
- 2 leaves Bay Leaves
- 1 tsp Turmeric Powder
- 800 ml Water
- 5 stalks Coriander Stalks
Instructions
- Sauté Aromatics: Dice the shiitake mushrooms and carrots. Sauté until fragrant, then remove from the pan and set aside
- Blend the Base: Pour the water, ginger, and tempeh into a blender. Blend until it reaches a thick, smooth consistency (this creates the "cream" base).
- Boil the Soup: Pour the blended mixture into a pot. Add the coriander stalks, turmeric powder, and bay leaves to infuse the aroma.
- Add Vegetables: Add the vegetables into the pot one by one (except for the broccoli).
- Simmer & Season: Simmer over low heat for 15 minutes. Finally, add the broccoli and season with black pepper and salt before serving.
Video
@temtemsabah_keropoktempe Sup Krim Tempeh ini diinspirasikan daripada konsep Lima Unsur (Wu Xing) — gabungan warna dan bahan yang bantu menyokong kesihatan badan kita secara semula jadi. 💚 Hijau – Brokoli untuk bantu fungsi hati ❤️ Merah – Kurma merah untuk kesihatan jantung 💛 Kuning – Jagung untuk sistem penghadaman 🤍 Putih – Akar teratai untuk paru-paru 🖤 Hitam – Cendawan untuk sokong buah pinggang Dipadankan dengan tempeh yang berlemak secara semula jadi, tinggi protein dan serat — sup ini bukan saja sedap, tapi juga berkhasiat. Tak perlu krim berat, tak perlu rasa bersalah. Hanya bahan semula jadi, rasa yang menenangkan. 🌱 Makan baik, rasa baik, hidup lebih sihat dari dalam. #TempehSabah #SupTempeh #SihatCaraSemulaJadi #MakananSihat #PemakananSeimbang #VeganMalaysia #MakananSabah #SnekSihat #MakanSihat #FoodAsMedicine #TempehLove #JagaKesihatan
♬ original sound – Cherry,The Tempeh Lady
Crispy Curry Tempeh
Equipment
- Air Fryer
Ingredients
- 2 pieces Tempeh
- 1/2 tbsp Curry Powder
- 1/2 tsp Salt
- 1 tbsp Cooking oil
- 1/2 tbsp Paprika
Instructions
- Prep Tempeh: Cut the tempeh into bite-sized cubes or strips.
- Season & Coat: In a mixing bowl, combine the curry powder, salt, paprika, and oil. Add the tempeh pieces and toss thoroughly until every piece is evenly coated with the spice mixture.
- Preheat: Preheat your Air Fryer to 190°C.
- Air Fry: Place the tempeh in the air fryer basket. Cook for 10 minutes, giving the basket a gentle shake halfway through, until the tempeh is golden brown and crispy.
Video
@temtemsabah_keropoktempe ✨ Kiub Tempeh Rempah Emas ✨ Rangup di luar, lembut di dalam… penuh aroma rempah yang buat sekali makan terus jatuh cinta 🤤 Ini bukan sekadar lauk — ini protein plant-based yang sedap, berkhasiat & tanpa rasa bersalah 🌱 ✔️ Tinggi protein ✔️ Kaya serat ✔️ Tanpa bahan tiruan Sesuai untuk anak-anak, ibu sibuk, atau siapa saja yang nak makan sihat tapi tetap sedap 💛 🔥 Tip: Air fryer je, siap dalam minit! Bila tempeh jadi “comfort food”… you know it’s special. #TempehSabah #KiubTempeh #ResepiSihat #PlantBasedMalaysia #SnackSihat #AirFryerRecipe #TempehLovers #MakanSihat #ProteinSihat #SabahFood #HealthySnacking
♬ original sound – Cherry,The Tempeh Lady
Notes
- Texture: Crispy on the outside while remaining tender inside.
- Flavor Profile: Rich curry aroma with a subtle smoky finish from the paprika.
- Serving Suggestion: Excellent as a healthy snack, a side dish for rice, or a savory appetizer.
Bamboo Cooked Cassava Leaves
Equipment
- Bamboo
- Banana leaf
- Charcoal
Ingredients
- 2 bunches Cassava Leaves
- 2 packs Tempeh
- 300 g Abalone Mushrooms
- 6 pieces Bamboo Tubes
Seasoning & Aromatics:
- 200 g Galangal
- 8 pieces Chili
- 6 stalks Lemongrass / Tuhau
- 2 tbsp Salt
- 1 tbsp Seasoning Powder (MSG/AJI-NO-MOTO)
- 3 tbsp Cooking Oil
- 300 ml Water
Instructions
- Prepare Cassava Leaves: Select only the tender young leaves from the top. Wash them, add a pinch of salt, and rub/knead the leaves until soft. Squeeze out the green juice (to remove bitterness), rinse again, and squeeze dry.
- Prep Aromatics: Crush and cut the galangal, lemongrass, and Tuhau into sections
- Prep Protein: Cut the tempeh into cubes and tear the abalone mushrooms into strips.
- Marinate: Combine all the prepared ingredients in a large bowl. Add salt, seasoning powder, cooking oil, and water. Mix well and let it marinate.
- Fill Bamboo: Stuff the marinated mixture into the bamboo tubes until they are about 70% full. Seal the opening tightly with extra cassava leaves.
- Roast: Grill or roast over an open fire for 40 minutes to 1 hour until done.
Video
@temtemsabah_keropoktempe Resipi pansoh buluh tempeh ialah hidangan tradisional Borneo yang dimasak dalam buluh menggunakan tempeh sebagai protein utama, bersama daun, herba tempatan, dan rempah semula jadi. Dimasak perlahan di atas api, ia menghasilkan rasa berasap, segar dan kaya umami—versi lebih sihat dan berasaskan tumbuhan bagi hidangan klasik. #SelamatHariRaya2026 #PansohBuluh #TempehSabah #PlantBasedMalaysia #HealthyTraditional #SabahFood #VeganMalaysia #TemTemSabah
♬ original sound – Cherry,The Tempeh Lady
Notes
This is a plant-based version of a traditional Borneo dish that typically uses chicken. The use of tempeh makes it healthier, high in protein, and provides a unique texture when cooked inside the bamboo.
Japanese Mayo Tempeh Strips (Vegan)
Ingredients
- 2 pieces Steam Tempeh
- 300 ml Vegan Wasabi Mayo(Homemade)
Vegon Mayo Ingredients：
- 1 box Soft Tofu approximate 300 gram
- 20 pieces Cashews
- 2 tbsp Fresh Lemon Juice
- 2 tbsp Yellow Mustard
- 100 ml Olive Oil
- 1 tsp Wasabi
- 60 g Coriander Stalks
- 1 tbsp Black Pepper
- 1 tsp Salt
- 1 tbsp Sugar
Instructions
- Prepare Tempeh: Take the heated tempeh and cut it into bite-sized strips or slices. Set aside.
- Combine Ingredients: Place all mayo ingredients except for the olive oil into a blender.
- Initial Blend: Blend for about 30 seconds until the ingredients are well-combined and broken down.
- Emulsify: While the blender is running, slowly drizzle in the olive oil. Continue blending until the mixture reaches a thick, creamy, and emulsified consistency (mayonnaise texture).
- Adjust Seasoning: Taste the mayo and adjust the salt or sugar according to your preference.
Chef's Tips:
The Secret to Texture: Adding the olive oil slowly is the key to achieving a rich, emulsified mouthfeel.Spice Level: If you prefer a stronger "kick," feel free to increase the amount of wasabi.Storage: The homemade vegan mayo can be stored in the refrigerator for about 3–5 days.Notes
Heating Instructions (For Ready-to-Eat Packs):
- Recommended Method: Steam or place the sealed bag into boiling water to heat through.
- ⚠️ WARNING: Strictly NO Microwave!
- Reason: This product is packaged in high-temperature aluminum foil bags. Placing them in a microwave will cause sparks and is extremely dangerous.