Hi guys! Excuse the long absence from blogging. I have been very busy with work lately and I barely had time to cook. I ate out a lot (probably spent way too much money) and felt pretty gross after not eating at home for days. I missed my knife and cutting board, and fresh vegetables. I then realized that this city lacks in quick eateries that focus on healthy yet delicious food. Sure, there are many bakeries in every corner with ready-made bread rolls smeared with remoulade sauce (why? why always the remoulade??), some bland cheese or ham, and sad, limp pieces of lettuce. Or there are plenty of packed salads consisting of (again) sad looking iceberg lettuce, tasteless tomatoes, chopped ham, and canned corn (eeeek) , and you can choose from yogurt dressing, balsamic dressing, or some unidentifiable “herb” dressing in a packet. But I wish there was a sandwich place where you could order what goes in your roll or sandwich, and they are freshly made. Ready made salad would be fine by me if these places would have some variations. A good friend from LA sent a picture of a ready-made salad that he bought from Trader Joe’s. What was in the picture were the followings; Lemon chicken&rocket salad, Roasted butternut squash, red quinoa, and wheatberry salad, and Kale&edamame salad. Seriously? You wouldn’t even find these kinds of salads in most cafes here. Needless to say, I was very jealous. And let me stress that these pre-packaged salads weren’t from some fancy-shmancy gourmet supermarket. Humph.
Anyways. Enough complaining. Life is still great even if I can’t buy pre-packaged kale salads. 🙂 After craving vietnamese Banh Mi sandwich one day, and not wanting to make yet another marinaded tofu for the protein filling, I came up with these little balls. They are packed with protein, punchy herbs, lemongrass, allium, and chili. You can freeze these babies once they are shaped, and take them out whenever you feel like a Banh Mi. (see recipe note). Enjoy!
Banh Mi Sandwich with Tempeh-Brown Rice Balls
Recipe note: To freeze these balls, shape them, then put them on a plate, slightly apart, and place the plate in the freezer for an hour. After that, remove the balls and pack them into a ziplock bag. To re-heat, brush them with oil, and bake them in the oven in 180 celsius degrees for about 30 mins, turning a couple of times in between.
For the quick pickles,
250ml rice vinegar
2.5 Tbsp Sugar
1 tsp salt
1/2 tsp chili powder
8 pink radishes, sliced finely
1 medium carrot, julienned
For the tempeh-rice balls,
140g tempeh, cut into cubes
2 tsp coconut oil or canola oil
5 small shallots
2 lemongrass, 6cm of the root, tough outer layers removed, and finely chopped
1 thumbnail sized ginger, finely minced
2 large clove garlic, finely minced
1 hot chili
1 large handful coriander
1 small handful mint leaves
2 tsp soy sauce
A pinch of salt
1/2 tsp palm sugar (grated if necessary)
6 Tbsp breadcrumbs
100g cooked short-grain brown rice, cold or at room temperature (*scroll down to the bottom for the recipe)
2 Tbsp coconut oil or rapeseed oil, for frying
For the sauce,
2 Tbsp mayonnaise
1 Tbsp lime juice
2 tsp (or more) sriracha hot sauce
1/2 Tbsp-1 Tbsp soy sauce
A small handful of the following,
-Thai basil leaves
Sriracha or other Asian hot sauce
1. First of all, make the quick pickle. In a jar, dissolve the first four ingredients until the sugar and salt are dissolved. Add the radishes and carrots and mix to combine. Leave in the fridge for 30mins-1hour to pickle.
2. Bring a small pot of water to the boil. Add the tempeh cubes and simmer for about 5-7 mins. Drain well.
3. Heat the coconut oil in a small frying pan over medium-high heat. Add the shallots, garlic, ginger, chili, and lemongrass. Fry until fragrant and soft. Transfer to a food processor.
4. Add the tempeh cubes, soy sauce, the herbs, egg, salt, palm sugar, and breadcrumbs to the food processor. Pulse 6-8 times to combine and break down the tempeh. Add the brown rice and pulse quickly to combine, scraping the sides in between. Add a bit more breadcrumbs if the dough seems too wet.
5. With wet hands, form little balls about the size of pingpong balls. Place them on a large plate. Cover, and refrigerate for 1 hour for them to firm up.
6. Whisk all the ingredients for the sauce. Set aside.
7. Heat the coconut oil in a large frying pan over medium-high heat. Fry the balls, without crowding the pan, until they are golden all over.
8. To assemble the sandwich, cut the baguette in half and slice it lengthwise but not all the way. Smear some of the sauce on both sides. Lay the herbs, pickles, and the tempeh balls. Add some hot sauce on top if you like. Close the baguette. Enjoy!
*How to cook short-grain brown rice (“Rundkorn Naturreis” in German. You can find it at organic supermarkets or sometimes at DM)
1 cup short-grain brown rice (soaked for 4-8 hours, if possible)
1.5 cups water
In a saucepan with fitting lid, bring the rice and water to the boil. Turn down the heat to low, and steam the rice for 30-40mins until the rice is tender, and has absorbed all the water. Remove the pan from the heat. Let it stand for 5 mins before fluffing the rice with fork.