Tempeh, or Tempe (Indonesian), is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty.
It originated in today’s Indonesia and is especially famous on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fibre, and vitamins. It has a firm texture and an earthy flavour, which becomes more pronounced as the tempeh ages. (Wikipedia)
Cooking with Tempeh
Tempeh Goreng Masak Bawang
(Fried Tempeh with Garlic)
4 Slices tempeh
1 clove garlic, crushed
1 teaspoon salt
1 tablespoon water
½ cup oil for frying
Method
Place in a bowl, the water, salt, and garlic then mix together
Add in the four Tempe, rub each Tempe with the garlic mixture
Fry the Tempe in hot oil, until golden brown.
To serve: as accompaniments of rice dishes.
Fried Tempeh with Garlic
I can enjoy this fried tempeh with white steamed rice. An excellent vegetarian treat.
Susy
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