Arepas with BUMI Tempeh in Marinade
Ingredients
For the arepas
2
Cup(s)
warm water
1
ts
sea salt, heaped
2
Cup(s)
pre-cooked white cornmeal
For the guacamole
2
pc
avocados, ripe
10
pc
cherry tomatoes
2
tb
coriander, chopped
0.5
pc
onion, finely diced
0.5
pc
lime
1
Pinch(es)
salt
For the garnish
1
Handful
radishes, thinly sliced
Some
spinach, chopped
Some
celery, julienned
1
Pack(s)
tempeh
Preparation
1. To prepare the arepas: add all the ingredients into a bowl and stir with a spoon or your hands until a dough forms. The dough should not stick to your hands - you are looking for a moist and malleable dough that can easily be shaped into a ball. Grab large handfuls of the dough, and roll into balls before gently flattening into thick disks.
2. Preheat a pan without any oil and carefully add the arepas one by one making sure that you do not overcrowd the pan. Cook each side of the arepa for 8 min - 10 min on low - medium heat.
3. Use the already warm pan from the arepas, add a little oil, and bake the tempeh on medium for a few minutes. Make sure to toss the tempeh a few times so that they cook evenly.
4. Meanwhile prepare guacamole base by mashing the avocados in a small bowl before adding the other ingredients and mixing well.
5. Assembly: Place a generous amount of guacamole and tempeh onto each arepa, top it with radish, spinach and celery. You could also make a cut into the side of each arepa, making a pocket similar to that of a pita that is perfect for filling.
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