Wilson Pon
archilles
JessiccaThe Fermented Soy Food and Its Benefit – Part 4
June 9th 2009 04:54
Welcome back and thanks for sticking with me from the part 1 until this new part. Well, this is the last part of the fermented soy food series and I hope you’ll enjoy it as you did in the first three parts! Hooray, I was a little bit overwhelmed about it (Am I a freak or what?!) lol
Ok, back to the topic. Does anyone here ever hear about this word, “Tempeh” or “Tempe” before? By the way, I’m not talking about the Tempe City at Florida, but rather a traditional food.
Well, for your information, Tempeh is a very famous Javanese food, where is made by a natural culturing and controlled fermentation process. The Tempeh makers will bind soybeans into a cake form and let it fermented for over a period. Tempeh is a staple source of protein and is very common in the Southeast Asia region!
Beside that, tempeh has been claimed to have a higher contain of protein, fiber and vitamins compared to tofu. Tempeh also has a very strong and complex flavor. Well, it’s hard to describe it, is some kind the mixture of nutty and meaty-like taste. That’s why, tempeh also being referred as “Javanese meat” in other form!
Along with tofu, natto and miso, tempeh also has been listed into the “Top Four Healthy Fermented Soy Foods”.
Amongst the variety of tempeh, I loved the Tempe goreng (Deep-fried tempeh) in Indonesian Language the most. By the way, here’s the recipe of the Tempe goreng, try it if you dare!
Ingredients:
• 2 garlic clove (Make sure to crush it first)
• 2 teaspoon salt
• ½ pound fermented tempeh (You have to slice each of it into 2" X 1/2" in size!)
• ½ cup vegetable oil
• Two hot red chilies (It has to be seeded and sliced)
• ½ teaspoon shrimp paste
Cooking Process :
1. First of all, try to mix together the garlic and salt. Then, rub this mixture all over the tempeh. Put it aside and wait for at least 15 minutes.
2. Then, heat the oil in a skillet, and fry the tempeh over medium heat for about 3 – 5 minutes.
3. Blend the chilies and shrimp paste into a paste form. Serve the fried tempeh with the tantalizing paste!
Ok, back to the topic. Does anyone here ever hear about this word, “Tempeh” or “Tempe” before? By the way, I’m not talking about the Tempe City at Florida, but rather a traditional food.
Well, for your information, Tempeh is a very famous Javanese food, where is made by a natural culturing and controlled fermentation process. The Tempeh makers will bind soybeans into a cake form and let it fermented for over a period. Tempeh is a staple source of protein and is very common in the Southeast Asia region!
Beside that, tempeh has been claimed to have a higher contain of protein, fiber and vitamins compared to tofu. Tempeh also has a very strong and complex flavor. Well, it’s hard to describe it, is some kind the mixture of nutty and meaty-like taste. That’s why, tempeh also being referred as “Javanese meat” in other form!
Along with tofu, natto and miso, tempeh also has been listed into the “Top Four Healthy Fermented Soy Foods”.
Amongst the variety of tempeh, I loved the Tempe goreng (Deep-fried tempeh) in Indonesian Language the most. By the way, here’s the recipe of the Tempe goreng, try it if you dare!
Ingredients:
• 2 garlic clove (Make sure to crush it first)
• ½ pound fermented tempeh (You have to slice each of it into 2" X 1/2" in size!)
• ½ cup vegetable oil
• Two hot red chilies (It has to be seeded and sliced)
• ½ teaspoon shrimp paste
Cooking Process :
1. First of all, try to mix together the garlic and salt. Then, rub this mixture all over the tempeh. Put it aside and wait for at least 15 minutes.
2. Then, heat the oil in a skillet, and fry the tempeh over medium heat for about 3 – 5 minutes.
3. Blend the chilies and shrimp paste into a paste form. Serve the fried tempeh with the tantalizing paste!
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Yummy!
I can't cook it as good as the Malays, but I can certainly enjoy them loads!
Wilson, you just made my stomach growl and mouth watered here...