Crispy coconut Tempe is a play on Coconut shrimp Tempe really easily Crumbles into nuggets so I feel like it Wants to be crispy and fried and dipped Into a sauce coat the Tempe in a mixture Of coconut milk chili sauce honey and Cornstarch and then toss it with some Pinkle breadcrumbs and shredded coconut For a little Pizzazz when they come out Of the fryer sprinkle them with a little Lime salt you already made this sweet And spicy coconut milk mixture so just Add a little lime juice and dip your Tempe into that
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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