Gelin-style Tempeh Wrap
makes 3 wraps (dinner for 1). Scales linearly.
- tempeh (250g, diagonal cuts)
- 4 cloves of garlic
- half a red pepper, chopped
- juice of half a lemon
- five spring onions, chopped diagonally
- quarter of an onion, diced
- one red chilli
- wholemeal tortillas
- dried coriander (leaf)
- Kalamata olives
- soy sauce
Beginner's Mandarin Chinese Lesson 4
Marinade the tempeh with the lemon juice and garlic. Begin heating some oil in a pan. After a half hour of trying to figure out what the hell "Gelin" means in Mandarin realise that it's actually a rendering of "Green", who is a fictitious person that the authors inserted into the lesson in order to make things "easier" to understand. Realise the oil is getting pretty hot, tip the slightly overmarinaded tempeh into the pan, turning down the heat, and turning over as soon as they are browned underneath. Put the onions (both kinds), pepper and chilli in. Stir occasionally, but leave it a bit if the tempeh tries to crumble. While they cook, put the tortillas somewhere to warm up. Add soy sauce and coriander leaves to taste. When it's done, transfer to a bowl. Take out the warm tortillas, wrap up bits of the mixture in them and Nom Nom Nom
* * *
The chilli & lemon thing works as well with tempeh as it does with everything else, and the marinade with garlic worked well too. The coriander leaves defied the second law and clung straight away to the tempeh. It was pretty nice and would have got more stars if it wasn't for the tortillas I used. I don't care how good for you whole foods are, I'm going back to the white, extra salty kind for the next set of wraps, purely for their structural properties (ie they actually soften and wrap stuff). I'm glad I forgot to use the olives - I don't think they would have added much and I'll get to use them later.
There is still no decision about which microformat to use for recipies, otherwise this entry would be using them.