Monday, July 2, 2012
Fresh Mango & Tempeh with Coconut Sauce & Shaved Coconut
Tempeh cooked in spicy ginger, fennel and coriander seeds with tender sweet potato and ripe mango, smothered in a quick coconut sauce and garnished with thin shavings of fresh coconut.
Mango Tempeh with Coconut Sauce
3 tbl extra virgin olive oil
2 tbl minced fresh ginger
1 1/4 tsp fennel seeds
1 tsp coriander seeds
1 tsp salt
1/2 tsp pepper
1 1/2 lb tempeh, cut into 4 filets
1 large sweet potato, peeled, cut into 4 filets (equal in size & depth to the tempeh)
1/2 cup vegetable broth, divided
1 cup canned, chopped tomatoes with juice
1-15oz can coconut milk
1 ripe mango, peeled, cut into large filets
1/4 cup shaved fresh coconut
Combine the oil, ginger, fennel seeds, coriander, salt and pepper in a cold saute pan and raise the heat to medium. Once the oil is fragrant, 4-5 minutes add the tempeh and sweet potato to the pan. Cook over medium-high heat until the tempeh has lightly browned, adding 1/4 cup broth half way through to keep the pan from drying out, 8 minutes.
Add the tomatoes and coconut milk and bring to a simmer. Lower the heat and cover, cook for 12-15 minutes or until the sweet potato is tender and cooked through.
Serve stacked with mango, coconut sauce and fresh coconut.
Open a fresh coconut FAST-
I have seen so many bizarre ways to open a coconut- beating it with large objects, drilling holes in the top, all these include tools when really the only tool you need is a hard surface. Not a counter top, but the good ol
Simply go outside and throw the coconut hard against the ground. If you are looking to save the water, just drain it out from the first crack you have made. Then repeat again until you have cracked it open. This usually takes about 3 throws for me. From there you can use a knife to get in between the skin and flesh to chunk off big pieces and shave with a vegetable peeler.