NO PHOTO
Ingredients
ServingsOriginal: Serves 4
- peanut oil4 tbsp
- shallots, chopped2 tbsp
- ginger, chopped1 inch
- jalapeno, chopped1
- tempeh, or ground beef8 oz
- soy sauce2 tbsp
- jasmine rice, cooked2 cup
- kabocha squash, medium1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Cut off top of kabocha squash and scoop out seeds.
Bake the squash for 45 minutes at 375°F (190°C) or until a sharp knife goes through the flesh easily.
Meanwhile, fry the tempeh, shallots, ginger, and jalapeño. Cook until tempeh is completely brown, and then add soy sauce and rice. Take off heat and mix thoroughly.
Put tempeh mixture into kabocha squash and bake for 30 more minutes.
Broad classification · inferred Asia — Country unknown; only a broad area is inferred from ingredients/technique（evidence：jasmine rice, cooked、kabocha squash, medium）
