Description
Tempeh is a fermented food originating in Java, Indonesia, also known as tempeh and tempeh. Traditional tempeh is a white cake-like food obtained by inoculating Rhizopus spp. fungi to boiled dehulled soybeans, then covering the inoculated soybeans with banana leaves, and fermenting for one to two days.
Supplier: Kampoeng Store, 100% made in Hong Kong
Storage method: Store in the refrigerator for about seven to ten days. It will slowly ferment. If it turns brown, it will affect the flavor due to excessive fermentation. (refer to picture below)
Tempe has been recognized as a typical Indonesian food made from fermented soybeans.
Tempeh or tempe (/ˈtɛmpeɪ/; Javanese: ꦠꦺꦩ꧀ꦥꦺ, romanized: témpé, pronounced [tempe]) is a traditional Javanese food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.
It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it 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.
Many vegetarians are deficient in a certain nutrient, which becomes an important source of protein.
What’s even more interesting is that this fungus will inhibit the growth of other harmful fungi, and after the mold is eaten, it will continue to secrete antibiotics in the human body, inhibiting the growth of Gram-positive bacteria such as Staphylococcus aureus and Bacillus subtilis. Studies have shown that regular consumption of Dan. People who are pregnant are less likely to develop intestinal infections.
You should know:
- Protein Builds and repairs damaged body cells
- contains antioxidants
- Carbohydrates and Fiber
- B vitamins
- Mineral
- The high nutritional content of tempeh is included in one of the healthy and full of nutrition foods
- Reduce the risk of osteoporosis
- Help lose weight
- Prevent anemia
How to eat:
This is a traditional food, you can refer to this information -
In the kitchen, tempeh is usually prepared simply by cutting it into chunks, soaking it in brine or a salty sauce, and frying it. Tempeh is traditionally prepared by cutting them into cubes and marinating them in a mixture of minced garlic, coriander and turmeric, salt and water; then deep-fried and served with chilli sauce when applicable. Cooked tempeh can be eaten on its own or in chili, stir-fries, soups, salads, sandwiches, and stews. The complex flavor profile of tempeh has been described as nutty, meaty and mushroomy. It freezes well and is now commonly found in many western supermarkets, ethnic markets, and health food stores. Tempeh can be steamed, marinated, thinly sliced, blackened or crumbled into sauces and stews.
