The world of Tzu Chi April 2021 (Vol.133)

57 TZU CHI 133 Ingredients A: Red chili ................................... 4-5 pcs Starfruit (small) ................. 4-5 pcs (cubed) Tomato .............................. 3 pcs (cubed) Ingredients B: Tofu puff ....................................... 80 g Stink beans ........................ 50 g (peeled) Tempeh ............. 1 packet (diced and fried) Seasoning: Salt ............................................ to taste Preparation: 1. Blend Ingredients A into paste. Salt to taste. 2. Heat oil in a wok. Add the paste and cook over a low heat until it thickens. 3. Add tofu puffs and tempeh. 4. Add stink beans and stir-fry for a few more minutes. Note: 1. If a rice cooker is used, adjust the rice-water ratio to 1:1.5, and stir in seasonings when the rice is half-cooked. 2. Turmeric has anti-inflammatory properties and other health benefits. 3. The Jing-Si turmeric powder used in this recipe is available at Jing-Si Books & Cafés across Malaysia. Note: Pineapples can be substituted for the starfruits. 2-in-1 Sambal