Asian > Tibetan

Drokpa Katsa with Tempeh and Almonds Recipe

Ingredients with Measurements:
- 1 cup of Drokpa Katsa (Tibetan barley flour)
- 1 cup of water
- 1/2 cup of tempeh, diced
- 1/4 cup of sliced almonds
- 1 tablespoon of olive oil
- Salt and pepper to taste

Special equipment needed:
- Non-stick skillet
- Mixing bowl

Step-by-step instructions:

1. In a mixing bowl, combine the Drokpa Katsa and water until a dough forms.
2. Divide the dough into four equal parts and shape them into flat patties.
3. Heat the olive oil in a non-stick skillet over medium heat.
4. Add the Drokpa Katsa patties to the skillet and cook for 3-4 minutes on each side, until golden brown.
5. Remove the Drokpa Katsa patties from the skillet and set them aside.
6. In the same skillet, add the diced tempeh and sliced almonds.
7. Cook for 2-3 minutes, until the tempeh is lightly browned and the almonds are toasted.
8. Season with salt and pepper to taste.
9. Serve the tempeh and almond mixture on top of the Drokpa Katsa patties.


- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 220
- Total fat: 10g
- Saturated fat: 1.5g
- Cholesterol: 0mg
- Sodium: 150mg
- Total carbohydrate: 27g
- Dietary fiber: 5g
- Sugars: 0g
- Protein: 8g

Substitutions for ingredients:
- Drokpa Katsa can be substituted with any type of flour.
- Tempeh can be substituted with tofu or seitan.
- Almonds can be substituted with any type of nuts or seeds.

Variations:
- Add chopped vegetables, such as bell peppers or onions, to the tempeh and almond mixture.
- Top the Drokpa Katsa patties with a fried egg for a breakfast variation.
- Serve with a side of steamed vegetables for a more balanced meal.

Tips and tricks:
- Make sure to use a non-stick skillet to prevent the Drokpa Katsa patties from sticking.
- Add a splash of soy sauce or tamari to the tempeh and almond mixture for extra flavor.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or in a skillet over medium heat until warmed through.

Presentation ideas:
- Serve on a plate with the tempeh and almond mixture on top of the Drokpa Katsa patties.
- Garnish with fresh herbs, such as cilantro or parsley.

Pairings:
- Serve with a side of steamed vegetables or a simple salad.

Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Mixed greens salad

Troubleshooting advice:
- If the Drokpa Katsa patties are too dry, add a splash of water to the dough.
- If the tempeh and almond mixture is too dry, add a splash of olive oil.

Food safety advice:
- Make sure to cook the Drokpa Katsa patties and tempeh thoroughly to prevent any foodborne illnesses.

Food history:
- Drokpa Katsa is a traditional Tibetan barley flour that has been used for centuries in Tibetan cuisine.

Flavor profiles:
- The Drokpa Katsa has a nutty and slightly sweet flavor, while the tempeh and almond mixture adds a savory and crunchy element.

Serving suggestions:
- Serve as a main dish for lunch or dinner.

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Region: Tibetan

Taste: Savory, Tangy, Nutty, Spicy