Review of Carrot Lox Bagelwich at Lilac Oak by xinru-t
Thicc and hearty wholegrain bagel sandwich slathered in umami housemade 'cream cheese' spread, then stacked with chopped roasted walnuts, sweet red apple cubes, cucumber slices, crispy maple glazed tempeh, and finally carrot 'lox'. 🥯🍎🥒 Although the carrot ribbon 'lox' didn't quite have the seafood aroma or tenderness of brined smoked salmon, it was still tasty and creative - definitely a rare find in Singapore since such whole-food dishes aren't commonly available! 🥕🍣 Probably my favourite sandwich at Lilac Oak to date, with a good variety of flavours and textures (I always like lots of crunch)~ This was a limited time special, but I'm sure we can anticipate innovative new specials by chef Chloe in the future! 👩🏻🍳 (Allium-free, $14.90 Easter weekend special end Mar 2024) #sgvegan #womenowned #wholefoodplantbased #wfpb #alliumfree
✅ 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.Reply
