Tempeh has unique characteristics that allow it to be easily prepared in a number of different tasting dishes, however I prefer in the most simplest way that is by deep frying. Rub tempeh with turmeric and salts and deep fry till golden brown. Add some onions and chilies made this fried tempeh awesome. I love this with hot steamed rice. Simple recipe and good for vegetarian.
Some context on tempeh to those who just heard about tempeh :- Description excerpted from Wikipedia
|Tempeh - Courtesy from Google|
Tempeh (English pronunciation: /ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]), 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. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate in the Sinosphere.
It originated in today's Indonesia, and is especially popular 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 fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as the tempeh ages. Because of its nutritional value, tempeh is used worldwide invegetarian cuisine; some consider it to be a meat analogue.
Paling puas menikmati tempeh ialah dengan goreng simple aje. Biasanya saya goreng garam kunyit dan masukkan seidkit cili merah, cili hijau dan bawang besar....cukup!!! makan dengan nasi panas.sambal belacan cukup nikmat rasanya. Mudah dan ringkas dan yang paling penting tempeh ini banyak khasiatnya.
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