2 Contemporary Tempeh Recipes from Chef Axhiang, Cheap Processes that Feel Luxurious

JAKARTA – Chef Axhiang became one of the chefs who received a Celebrity Chef title certificate at the 2024 Chef Expo held by the Indonesia Chef Association (ICA).

At events Chef Expo 2024, Chef Axhiang is actively sharing cooking demonstrations with visitors.

In the cooking demonstration, the chef who graduated from the fourth season of MasterChef Indonesia successfully presented various contemporary dish recipes.

So, here are some recipes for contemporary dishes that Chef Axhiang made during a cooking demonstration at the Chef Expo 2024 event yesterday, according to his Instagram account, @axhiangmci4.

1. Tempeh Tacos Recipe

Leather Material:
Taco Shells

Tempeh Filling Ingredients:
1/2 Board Tempeh, finely chopped
1/2 Onion, finely chopped
3 Cloves of Garlic, finely chopped
2 Coriander Leaves, finely chopped
1 tsp Cumin Powder
1 tbsp Chili Powder
1 tsp Powdered Mushroom Broth
1/4 tsp Pepper Powder
1/2 tsp Cooking Flavoring
1 tsp Salt (to taste)
50 ml Coconut Cooking Oil

Guacamole Ingredients:
1 Ripe Avocado, cut into small cubes
3 Shallots, finely chopped
2 Coriander Leaves, finely chopped
1 Lime, take the juice
1/2 tsp Salt (to taste)
1/4 tsp Sugar (to taste)

Topping Ingredients:
Cherry Tomatoes
1/2 Cup Grated Cheddar Cheese
Coriander leaves

How to make :
1. Heat Barco Coconut Cooking Oil.
2. Saute the onion and garlic until fragrant. Add the tempeh, and stir-fry again until the tempeh changes color. Add all the herbs and spices.
3. Stir until all ingredients are evenly mixed.
4. Check the taste, remove from heat and set aside.
5. Mix all the guacamole ingredients until smooth, set aside.
6. Take crunchy taco shells (tacos that have been heated). Place a sheet of lettuce.
7. Fill in the stir-fried tempeh ingredients.
8. Add guacamole, sliced ​​cherry tomatoes, a sprinkle of grated cheese and a few slices of cilantro. Serve.

2. Recipe for Crispy Tempeh Balls

Material:
500 gr Potatoes, boiled and crushed with a fork, not too fine.
500 gr Tempeh, medium chopped
250 gr Champingnon Mushrooms, medium chopped
2 cloves Garlic, finely chopped
3 cloves of red onion, finely chopped
3 tbsp Sago Flour
1/2 tsp Ground White Pepper
1 tbsp Powdered Mushroom Broth
2 tsp Salt (to taste)
100 gr Bread Flour
500 ml Coconut Cooking Oil

How to make:
1. Combine all ingredients, stir well.
2. Take 40 grams of dough, round it with the palm of your hand.
3. Coat with bread flour. Set aside.
4. Do this until all the dough is used up.
5. Fry in Barco Coconut Cooking Oil until golden, remove and serve with chili sauce, mayonnaise or dipping sauce according to taste.

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