Ethiopian-Spiced Squid over Tempeh
Autor: Andrii M.
- Czarny kardamon4 g12 kcal
- Gałka muszkatołowa3 g16 kcal
- Groszek cukrowy205 g86 kcal
- Kałamarnica200 g184 kcal
- Okra215 g71 kcal
- Rozmaryn3 gałązki8 kcal
- Smalec kaczy32 g282 kcal
- Sól morska3 g0 kcal
- Tempeh92 g177 kcal
Kaloryczność jest szacowana na podstawie danych tabelarycznych. Jeśli liczysz kalorie ze względów zdrowotnych, sprawdzaj dokładne wartości.
Ethiopian-spiced-inspired comfort food: tender squid paired with okra and snow peas and tempeh, finished with rosemary and a hit of black cardamom and nutmeg. 1. Pat the squid dry and season with sea salt, black cardamom and nutmeg. 2. Heat duck fat in a heavy pan and pan-fry the squid until it develops a deep golden crust, about 20 minutes. 3. Add okra and snow peas to the pan and cook until just tender, stirring in rosemary for fragrance. 4. Cook the tempeh separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.