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Super Food Tempeh
I have chosen Tempeh, Sauerkraut and Miso for this Fermented food theme. Tempeh promotes bone health and it also helps to relieve hot flashes from menopause. Sauerkraut provides probiotics and vitamin K2, which may help you strengthen your immune system, improve your digestion, reduce your risk of certain diseases, and even lose weight. Miso reduces the risk of inflammatory bowel disease and has a very alkalizing effect on the body and strengthens the immune system to combat infection. It helps preserve skin beauty through its content of linoleic acid, an essential fatty acid that helps skin stay soft and free of pigment.
I choose to make sauerkraut salad to retain the maximum benefits of sauerkraut. It is good to include raw food in our diet. The refreshing and tangy salad will balance up the grilled spicy chicken. Grilling is one method of cooking which gives us a smoky meat taste and yet retains the juiciness of meat. Children or young people will like the taste of this tempeh because the sweet fragrant maple syrup blends well with the miso. Maple is a very good alternative to sugar which also may help protect against cancer. Maple contains high antioxidants and treats pigmentation.
MAPLE BALSAMIC TEMPEH
INGREDIENTS:
1 bottle Biona Organic Tempeh
2 Tbsp Runamok Sugarmaker’s Cut Organic Maple Syrup
2 Tbsp Absolute Organic Balsamic Vinegar
2 Tsp Clearspring Organic Japanese Brown Rice Miso
1 Tbsp Oil for Pan Frying
COOKING INSTRUCTIONS:
1. Drain the water that soak the Biona Organic Tempeh. Rinse it with water.
2. Marinate the tempeh with Runamok Sugarmaker’s Cut Organic Maple Syrup, Absolute Organic Balsamic Vinegar and Clearspring Organic Japanese Brown Rice Miso for at least 1 hour to overnight.
3. Heat the wok up, add the 1 Tbsp oil, pan fry the tempeh for about 3 minutes each side and add the remaining marinade in and simmer until it is creating a glaze. Toss it a bit, so that the tempeh cover with glaze.
4. Ready to serve with the meal. A bottle has about 8 pieces, so 2 pieces per person as a side dish.
MISO MEXICAN GRILLED CHICKEN
INGREDIENTS:
Your Preferred Chicken Part
1/2 Tsp Clearspring Organic Japanese Brown Rice Miso for (each piece of chicken)
1 Tsp Gran Luchito Garlic Guajilo Fajita & Taco Mix for (each piece of chicken)
1 Tbsp Pan Frying oil
COOKING INSTRUCTIONS:
1. Wash and rub dry the chicken with paper towel.
2. Marinate the chicken by rubbing it with Clearspring Organic Japanese Brown Rice Miso and follow by the Gran Luchito Garlic Guajilo Fajita & Taco Mix spice and herbs. Let it marinate for at least 30 minutes to overnight.
3. Use a grilled pan, put a Tbsp oil into the hot pan and put your marinated chicken in and cover with a lid. Let it grilled in medium fire for about 6 minutes.
4. Turn the chicken to another side and grilled for another 8-10 minutes in medium fire with a lid on. If certain part of the chicken not brown, can try to hold and pan fried until it brown all rounded. Don’t press the chicken because you want to retain the natural juice of the chicken. This way, you have a fragrant juicy grilled chicken.
5. You can also air fry the chicken or baked the chicken in 180C for about 25-30 minutes or until light brown.
Recipes - © 2021 Chai Moon Leong
SAFFRON COCONUT BASMATI RICE
INGREDIENTS:
2 cups of Basmati rice
41/2 cups water
4 Tbsp Biona Organic Coconut Oil Cuisine
30 strands of Kitchen & Love Sargol Saffron Strands (soaked in 2 Tbsp water)
COOKING INSTRUCTIONS:
1. Wash and soak the rice for about 30 minutes.
2. Drain the rice and put in the rice cooker and add 41/2 water and 4 Tbsp Biona Organic Coconut Oil Cuisine to cook it.
3. Add the Kitchen & Love Sargol Saffron Strands in when the rice is almost ready.
4. This is a lightly fragrant rice that goes well with the mild spice up grilled chicken and tangy salad.
SAUERKRAUT MANGO SALAD
INGREDIENTS:
1 bottle Biona Organic Sauerkraut Golden Turmeric
1 medium mango (cubed)
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/4 cup diced bright green Chili
1 small green apple (diced)
1 Tsp Caraway seeds
2 Tbsp Absolute Organic Balsamic Vinegar
2 Tbsp Maple Syrup
1 Tbsp Grape seed oil
Salt & Pepper to taste
COOKING INSTRUCTIONS:
1. Drain the Biona Organic Sauerkraut Golden Turmeric but do not rinse it. (Can keep the juice for braising meat other day)
2. Mixed everything together in a bowl and put it in a glass jar or bottle. Refrigerator it for at least 2 hours to a day for it flavors to marry together.
3. Serving for 4 persons. The combination of the sweet mango and tart of the crunchy apple blended very well with the sauerkraut and hint of peppery sweetness. The light balsamic dressings and Caraway seeds enhanced the taste of sauerkraut which made this salad good.
©️ 2021 Moon Chai