Be smart with Tempeh!

Tempeh or also known as Tempe by Indonesian / Malaysian is made from soybeans and.... Guess what, it is my NO. 1 favourite food ever!

White fresh Tempeh

Some of my friends who does not like tempeh continued to fell in love once they ate my cooking tempe.. Waaa.. Isn't that great? Heee~

Introduction of Tempeh / Tempe

Soy tempeh is defined as a product derived from fermented soy beans by using the fungus Rhizopus sp., compact solid-shaped, white, slightly grayish and smells typical tempeh.

Soybeans

These traditional foods have been known since centuries ago, especially in order to eat the Javanese culture, particularly in Yogyakarta and Surakarta.

The word "tempe" probably derived from Old Javanese where in the days of ancient Java, there are white-colored foods made from corn starch called tumpi which is similar with these white fresh tempeh.

There are various methods of making tempeh, however the technique of making tempeh in Indonesia are found by Dwi Dhanarto Chandra (1994) which generally consists of the stages of boiling, peeling, soaking and pickling, washing, inoculation with yeast, packaging and fermantation.

Tempeh contain antibacterial substances that cause diarrhea, lowering of blood cholesterol, preventing heart disease, hypertension and others.

Most IMPORTANT thing is, my sister always said that it's good for our BRAIN! Ngeee.. I like it.. *__*


Tempeh wrapped in banana leaves

Additional Info:
KOJI is the name of the food in Japanese..