In German "Mischmasch", the salad is a culinary classic of Indonesian cuisine. We refine it with our kimchi
for 2 persons
200 g "das daikon kimchi"
200 g natural tempeh (optional tofu)
200 g green beans
150 g baby spinach
1 bell bell pepper
1 fresh chili bell pepper
100 g soybean sprouts
1/2 bunch cilantro
4 tbsp. canola oil
1 pinch turmeric
1/2 tsp. cumin
1 pinch salt & pepper
saté (you can either make the peanut sauce yourself or simply buy it)
"the new sriracha" to taste
for the tempeh marinade
red wine vinegar
This is how we proceed
We recommend marinating the tempeh before preparation (preferably overnight, but at least 2h - the longer the better). Mix 1 tablespoon olive oil, 50ml red wine vinegar, 1 tablespoon maple syrup and 2 tablespoons soy sauce and add the sliced tempeh.
First, wash and drain all the ingredients. Then cook the rice, as well as the green beans in another pot, and at the same time sauté the fennel and marinated tempeh in some olive oil over low heat (important here: the olive oil should not get too hot - if it already starts to smoke, then it's too hot!) - optionally, the tempeh can also be deep fried in fat.
Add cooked beans and spinach to the pan and sauté.
Chop carrot and bell bell pepper into desired shape and arrange in a large bowl. Add the bean sprouts, all the sautéed ingredients, the rice and "the daikon kimchi" and spread some of the saté on top or add it directly separately.
Finish with the spices, fresh chili and cilantro - and if you like "the new sriracha"!
Et voilá! We wish you good appetite!