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Coconut Rice with Vegetables and Bumi Tempeh Asia Style


For the coconut rice

1 Cup(s) rice
1.5 Cup(s) cold water
0.5 ts salt
1 Clove(s) garlic
1 pc 1 ½ cm ginger

For the ginger-coconut-vegetables

1 pc medium zucchini, cut into thin diagonal pieces
1 pc small broccoli, chopped into medium-sized pieces
100 g spinach
200 ml coconut milk
2 Clove(s) garlic
1 tb grated ginger
1 tb coconut oil
1 Pinch(es) salt
1 tb lime juice (approx. half a lime)

For the sesame-miso-cream

50 ml Tahini
1 ts grated ginger
1 pc lime
90 ml hot water

For the cucumber salad

0.25 pc cucumber, cut into thin slices
1 tb vinegar
1 tb soy sauce
1 Pack(s) tempeh


1. Add all ingredients for the coconut rice to a medium saucepan and let it simmer over medium heat for about 10 minutes while frequently stirring. Then remove the rice from the heat and let it rest for 5 more minutes with the lid on.
2. Heat a skillet over medium heat and once heated, add the coconut oil, broccoli, and zucchini. Season with a pinch of salt and then sauté for 5 minutes, stirring occasionally.
3. Add ginger, garlic, salt, soy sauce, and fresh spinach and cook for 5 minutes. stirring occasionally. Reduce heat and add coconut milk, lime juice, and tempeh, and let it simmer for 2 to 3 minutes. Keep covered until ready to serve.
4. For the sesame miso cream: blend tahini, ginger, miso, lime, and water. Serv: Putt the rice on a plate and top with the tempeh and vegetables. Spread the sesame miso cream on the side and top with the cucumber salad. Voilà

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