Tempeh

Have you heard about "Tempeh"???
Have you seen the "Tempeh"???
Have you eat "Tempeh" ???

Let me share with you about Tempeh....

Tempeh is a soyfood made by controlled fermentation of cooked soybeans with a Rhizopus molds (tempeh starter). This fermentation binds the soybeans into a compact white cake. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years. But it is now rapidly becoming popular all over the world as people look for ways to increase their intake of soy, known for its health benefits. They discover tempeh's versatility and delicious taste. Especially vegetarians and vegans find the structure and protein content interesting. Tempeh has a firm texture and a nutty mushroom flavour. It is very versatile and can be used in recipes in different ways. Normally tempeh is sliced or cut in cubes and fried until the surface is crisp and golden brown. You can also grate it like cheese. Tempeh can be used as ingredient in soups, spreads, salads and sandwiches. Tempeh is now commonly available in many supermarkets as well as in Asian markets and health food stores.

Tempeh

How to make TEMP-PAY  TEMPEH??

To make tempeh, cooked and dehulled soybean cotyledons (which may be lightly acidified with a traditional lactic acid prefermentation or, nowadays, with lactic acid or vinegar) are well drained then inoculated with spores of Rhizopus oligosporus mold, packed into perforated containers (polyethylene bags or banana leaves, holding about 8 ounces) and incubated at 30-31*C (86-88*F) for about 24 hours, until the beans are bound together tightly by the mycelium. The tempeh is then ready to sell or to cook.And you will save a lot of money: homemade tempeh is about 5 times cheaper than store bought tempeh.

Tempeh Nutrition Facts & Health Benefits

1. Whole beans - Tempeh is made from whole soybeans.

2. Easier to digest - The tempeh fermentation process changes the properties of the soybeans. As a result, tempeh can be much easier to digest for some individuals. Enzymes and fermentation also release and 'pre-digest' some of the nutrients and allow the good stuff like zinc, iron and calcium to be more easily absorbed by your body.

3. High fiber content - One serving of tempeh contains more fiber than most peoples consume in one day. Around 7 grams per 4 ounces, a 1/2 cup.

4. Nutty Flavor - Tofu is bland ...some people say. Tempeh has a unique nutty/savory/bitter/fermented flavor and texture that many people, including me, love. If you have a super picky eater, try EVOO/maple syrup sauteed tempeh sticks with flavorful, familiar dipping sauces - and they will love it. Tell them it's like fries, only healthier.

5. Low Sodium - Tempeh is extremely low in sodium, which is rare for a fermented soy product (like miso).

6. Natural antibiotics - Rhizopus moulds produce natural, heat-stable antibiotic agents against some disease-causing organisms. Indonesians who eat tempeh as a regular part of their diet recognize it as a medicine for dysentery and rarely fall victim to the intestinal diseases to which they are constantly exposed.

Now,you can also try the simple recipes of tempeh...  :)

Vegetarian Crispy Fried Tempeh with  Flour Recipe

Ingredients

Tempeh, 1 pc cut into thin slices
Rice Flour, ½ cup
Corn flour, 1 table spoon
Salt to taste
Sugar, a little
Water, to mix with flour

Add water to flour slowly and make into a batter. Add corn flour, salt and sugar. Heat up wok and put in vegetable oil for deep frying. Coat the tempeh with the batter and deep fried until golden brown. Eat while still hot and crispy.