Description
🚚 The fastest delivery time : 2-3 day delivery.
🐝 Supplier / Origin : FERM / Made in Hong Kong
🔖 Certification :
🌱 Supplier introduction :
About FERM
A decade of fermenting frenzy has led us to the delicious world of producing organic tempeh for Hong Kong’s culinary maestros since 2018. We've been fermenting, experimenting, and brewing up a storm ever since, and we now proudly unveil our brainchild, FERM!
Founder & CEO
Punam has over two decades of experience in the health and wellness industry, holding certifications as a holistic health counselor from the Institute of Integrative Nutrition, New York, and the American Association of Drugless Practitioners. As the founder of SpiceBox Organics, her dedication to promoting healthy eating has culminated in the launch of FERM. She aspires to share her wealth of delicious, health-conscious culinary creations with everyone, and most importantly to promote sustainable food production.
餸您健康是本地一個有特色的網上買餸平台，與超過30個本地農場及進口商合作，提供超過1,500種貨品，包括蔬果、肉類、海鮮水產、家禽雞蛋等。Healthy Express is a unique local farm online shopping platform. It cooperates with more than 30 local farms and importers to provide more than 1,500 Products.
🛍 Product Information :
6 large commercial spring roll wrappers +
2 tablespoons avocado oil +
2 cups medium dried black-eyed beans +
1 package SpiceBox Organic Black Bean Tempeh +
1 small onion +
2 tablespoons balsamic vinegar +
2 tablespoons orange juice +
1 tablespoon white truffle oil +
1 tablespoon truffle sauce +
1/4 teaspoon black pepper +
1/4 carrot +
2 tablespoons soda water +
1 tablespoon Korean gochujang +
1 tablespoon cranberry juice +
1 tablespoon chopped green onions +
1 teaspoon minced garlic +
1/4 teaspoon salt +
1/4 teaspoon Korean chili powder +
1/4 1 teaspoon apple cider vinegar +
2 tablespoons unrefined peanut oil +
1 tablespoon tahini +
3/4 teaspoon maple syrup +
1/4 teaspoon dried oregano +
1/4 teaspoon dried parsley +
1/4 teaspoon salt
🥘 Recipe：
This snack consists of four parts: tempeh with truffle balsamic vinegar, pickled carrots, sweet sesame sauce, and a Christmas-red spring roll wrapper.
Truffle Balsamic Vinegar Tempeh
Tempeh is an Indonesian fermented superfood. This recipe uses non-GMO (organic and safe) soy beans. Tempeh has more protein and fiber than tofu, and because it's fermented, it's easier to digest. SpiceBox makes this tempeh in their own kitchen in Hong Kong, so the entire process is carefully controlled and meticulously crafted.
I seasoned the tempeh with truffle sauce, balsamic vinegar, and orange juice. As is typical for my "vegetarian wife," these ingredients are unusual and the combination is less well-known, but trust me, the flavor will surprise you. It maintains traditional flavors while incorporating innovative elements.
Pickled Carrots
For this recipe, I pickled the carrots in a kimchi base. This is where the spicy kick comes in, truly bringing out the flavors of the other ingredients. I used Korean gochujang, chili powder, scallions, garlic, and apple cider vinegar. You can ferment the tempeh or use it plain. Fermentation adds an extra tartness and a richer flavor.
Sweet Tahini
This vegan salad dressing is the perfect blend of sweet, savory, and nutty. Besides this recipe, you can use it in other dishes (I'm sure you will). Its combination of tahini, maple syrup, and peanut oil creates a refreshing and delicious flavor.
Spring Roll Wrappers
I used spring roll wrappers to make Christmas red cupcakes, which are super easy to make. You can easily find spring roll wrappers in the frozen section of your supermarket. Cut them into small pieces and bake them in cupcake pans to create beautiful Christmas red flower shapes.
Detailed instructions are below.
Equipment
1 cutting board
1 silicone oil brush
1 mini cupcake pan
1 stainless steel cooking pot
Ingredients
Poinsettia Cups:
6 large commercial spring roll wrappers. Cut each into 4 equal-sized squares, resulting in 24 small square spring roll wrappers.
Pour 2 tablespoons of avocado oil into a small bowl.
Prepare 2 medium cups of raw dried beans (black-eyed peas) to use as weights while baking the spring roll wrappers.
Truffle Balsamic Tempeh:
1 package SpiceBox Organic Black Bean Tempeh
1 small onion
2 tablespoons of balsamic vinegar
2 tablespoons of orange juice
1 tablespoon of white truffle oil
1 tablespoon of truffle sauce
1/4 teaspoon of black pepper
Pickled Carrots:
1/4 carrot, shredded;
2 tablespoons of soda water;
1 tablespoon of Korean gochujang;
1 tablespoon of cranberry juice;
1 tablespoon of chopped green onions:
1 teaspoon of minced garlic;
1/4 teaspoon of salt;
1/4 teaspoon of Korean chili powder;
1/4 1/2 teaspoon apple cider vinegar
Sweet sesame paste:
2 tablespoons unrefined peanut oil
1 tablespoon tahini
3/4 teaspoon maple syrup
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1/4 teaspoon salt
Instructions
Poinsettia Cup
Stack all spring roll wrappers together.
Use a sharp knife to cut the large spring roll wrapper in half and then into quarters. You should have 24 square spring roll wrappers of equal size.
Lightly oil each mini cupcake mold in a baking pan.
Place one square spring roll wrapper on the mold. Lightly oil the square wrapper and then place the next wrapper on top.
The second wrapper should be perpendicular to the first, forming a flower cup. Each mold should have two square wrappers, and both should be well oiled to adhere and bake well.
Gently push the stacked spring roll wrappers into the mold, then pour the medium-sized beans into the cups. The weight of the beans will hold the wrappers down during baking, creating an even, flat bottom.
Bake the cups at 200°C for 6 minutes, or until the edges are golden brown.
Once the cups are done, remove them from the oven and carefully lift each cup to remove the beans. Let each cup cool. If you don't remove the beans immediately, they will stick to the bottom of the cup, making it difficult to remove later.
Truffle Balsamic Vinegar with Tempeh
Pour some oil into a pan over medium-low heat. Add shallots and sauté until golden brown.
Add the balsamic vinegar and stir-fry for a few seconds. Add the tempeh and toss with the balsamic vinegar.
Add the truffle sauce, orange juice, and black pepper. Stir until golden brown. Remove from heat and set aside.
Pickled Carrots
Place all ingredients in an empty jar.
Secure the lid and shake the jar vigorously to combine all ingredients.
You can let it ferment for a day or two before using, or use it immediately. Fermentation provides many benefits and imparts a unique savory and tart flavor.
Sweet Tahini
In a small mixing bowl, whisk together all ingredients and set aside.
Assembly (How to Layer Each Cup)
Place a layer of tempeh in each poinsettia cup and garnish with the plucked carrots and sweet tahini. Sprinkle with a little parsley and chili powder for color and flavor.
Enjoy hot!
🔅Notes:
