Review of Lemon Cream Linguine at Lilac Oak by xinru-t
Refreshing pasta dish featuring a luscious and delicious lemon soy cream sauce that evenly coated the al dente linguine strands! 🍝🍋 Absolutely LOVED how this tasted bright, tangy, and zesty, not heavy like most cream pasta. Served alongside marinated tempeh cubes that were simultaneously sweet and umami, juicy sauteed shimeji mushrooms, charred grilled broccoli, housemade cashew parmesan, and chilli flakes. 🍄🥦🧀🌶️ Easily the tastiest dish I've ever eaten at Lilac Oak, and packed with plant protein to boot. 🌱💪 This was a limited time special (19th-21st Apr 2024 one-weekend only), but I hope this can become part of the regular menu so more people can enjoy it ahaha. Otherwise I'm sure we can also anticipate innovative new specials by Chef Chloe in the future! 👩🍳 (Allium-free, $18.90) #sgvegan #womenowned #wholefoodplantbased #wfpb #alliumfree #pasta
✅ 150g-200g serving of tempeh
✅ 1 TBS extra virgin olive oil
✅ 2 TBS soy sauce
✅ 2 TBS rice vinegar
✅ 3 TBS maple syrup
1️⃣ Stir all the sauces together in a container.
2️⃣ Cut the tempeh however you like (dice/slice/ mince), depending on how you'd like to cook them. Put them into the container with the marinade and mix so that all the pieces are coated.
3️⃣ Leave it to marinate for at least 2hr or best, overnight (chilled). Stir/shake it once in a while to ensure all the pieces get coated with the marinade evenly. You can leave it in the marinade for up to 2 days so it's perfect to prep ahead.
4️⃣ Grill them in an oven/toaster/airfryer at 150-160°c for about 15-20min.2 likesReply
