Red Multipurpose Fresh Homemade Seasoning: Stir-fried Kangkong and Tempura Tempeh & dried tofu

 Stir-fried Kangkong with Dried Split Fishes and Homemade Fresh Seasoning - Photographed by Acik Mardhiyanti

Well, well, bonus today that I decided to write another recipe today! What is it? It is Stir-fried kangkong!

Kangkong is a common vegetable in my hometown back then. We could easily found it in the wet soil. However, as far as remember, villagers just picked this vegetable freely from their yard or garden or from their neighbor's garden. That how we lived in the village that lots of benefits when it comes to the food sources. Even though most villagers lived in poverty and had low-income but they could still survive more easily because they grew their own foods! However, education has always been expensive along with healthcare.

Speaking of which, this is one of the dishes that we can make by using red multipurpose fresh homemade seasoning. The other day I cooked this dish and satisfied with the taste. Like I mentioned in the article before even if this seasoning color is red yet is not spicy. So, let's check it out!

1. Stir-fried kangkong with dried split fishes and red multipurpose fresh homemade seasoning

Ingredient:

• 1 pack of kangkong
• 2 tbsp of red multipurpose fresh homemade seasoning
• 1 tbsp of oyster sauce
• 50 ml of olive oil
• 200 ml of water

These are what you:

• Cut and wash the kangkong
• Prepare the pan, add red multipurpose seasoning, and olive oil. Turn on the stove on medium-low flame. Saute for about 3 minutes

Photographed by Acik Mardhiyanti

• Add dried split fishes, saute for a few seconds

Photographed by Acik Mardhiyanti

• Add kangkong, oyster sauce, and water. Stir them all for about 2-4 minutes and turn off the stove

Photographed by Acik Mardhiyanti

• Now, this dish is ready!

Stir-fried kangkong with dried split fishes and red homemade fresh seasoning - Photographed by Acik Mardhiyanti

Just like that, easy, right? Especially when we are in rush and do not have much time in the kitchen, this dish will save your time because the seasoning is ready to use. Moreover, it is fresh and we know the ingredient in it. Furthermore, I do not need to add salt! 😉

2. Tempura Tempeh & dried tofu

Tempura tempeh and dried tofu - Photographed by Acik Mardhiyanti

Ingredient:

• 5 tbsp of Japanese tempura batter
• 150 ml of cold water
• 1 full tbsp of red homemade fresh seasoning
• Fresh celery
• 5 g of low sodium salt
• 1 g of onion powder
• 1 g of garlic powder
• 200 g of fresh tempeh
• 8 pieces of dried tofu
• 300 ml - 400 ml canola oil

These are what you do:

• Cut tempeh and tofu as you wish, but do not cut too small
• Prepare a bowl, add Japanese tempura batter, red homemade fresh seasoning, garlic powder, onion powder, salt, and celery that you cut finely.

Photographed by Acik Mardhiyanti

• Pour cold water. Mix them well
• Coat the tempeh and tofu that you cut
• Prepare the pan, pour canola oil
• Fry them in a medium-low flame until golden brown
• Turn off the stove and place them on kitchen paper

Tempura tempeh and dried tofu - photographed by Acik Mardhiyanti

That all, easy, right? Believe me that the taste is slightly different because red homemade fresh seasoning contains cherry tomatoes; more fragrant!😋

Thank you for reading my article, and read another article on Ichi's Garden; Dianthus Flower: Easy to Grow and Low Maintenance. Here is the link https://ichi-garden.blogspot.com/2021/03/dianthus-flower-easy-to-grow-and-low.html

See you in my next article, bye! Otsukaresamadeshita 🙏Matane!

Note:

• Written by Acik Mardhiyanti
• Photographed by Acik Mardhiyanti
• Do not copy this article without permission
• Do not reuse these photographs anywhere else without permission