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Ingredients: 1. Two 11 oz blocks of
Indonesian quality
tempeh.
2. One medium size red
onions.
3. Five cloves of
garlic.
4. 1/2 teaspoon of fresh ground black
pepper.
5. One large size fresh
tomato.
6. One-half teaspoonful of dried Mexican crushed chili
pepper.
7. One tablespoon of Lawry's seasoned
salt.
8. Five or more tablespoons of vegetable or corn
oil.
9. Three medium size
potatoes.
10. One pack of frozen oriental
vegetables
Preparation: 1. Cut the tempeh into
smaller cubes and pre-cook them in
a
microwave oven for about 6 minutes at high
heat.
2.
Chop the tempeh cubes using your chopper and make
them
like the size of ground beef or slightly
bigger.
3.
Chop the red onion using your
chopper.
4. Chop the potatoes with your
chopper..
5. Chop the cloves of garlic again using your
chopper.
6. Heat the oil in a pan or pot making sure that it
is large enough
to
hold the ingredients
above.
7. After the oil is hot put the red onion in the oil, stir
fry for a couple
minutes or more, and then add the garlic, continue stir frying
while
making sure at all times that the fire is not too
hot.
8. Mix in the seasoned salt, black pepper and crushed chili
pepper.
9. Now add the chopped potatoes, stir frying the whole thing
for a
while
making sure that the potatoes are cooked and not still
raw.
10.
Add the sliced or chopped tomatoes, continue stirring for a
little
while.
11.
Finally add the tempeh, stir and mix them
well.
12. Steam the pack of frozen vegetables in a steamer, or stir
fry the
vegetables
in a little
oil.
13. That's it....enjoy!
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