TEMPE / TAHU MENDOAN ala @BumbuKOBE

Q also Passionate about FOOD

How to make a delicious & perfect 

TEMPE / TAHU MENDOAN ala Bumbu KOBE

Ingredients :

1 pack of Tepung Tempe Goreng KOBE

1/2 pack of Bumbu Tahu Goreng KOBE

150ml cold water

Chop Spring Onion

Chop Chili

1 Bar of TEMPE

1 Bar of TAHU (pressed Tofu)

How to Make :Mixed all ingredients together, then cut the Tempe as you desire (thin enough to be crunchy when it's fried).

Cut Tofu square shape and look a bit fat shape.

Then dip the tempe and tofu into the batter that you prepared earlier and fry them in the hot (medium fire) cooking oil until it's crunchy and nearly brown.

Then it's ready to be serve with fresh Rawit chili or Sambel Terasi or Sambel Kecap.

Ready to Enjoy...!!!

Inspired by personal experiences, since now I live in europe and missed JAJANAN PASAR and GORENGAN which I used to eat when still live in Indonesia , now I have to survive with my own creativity to cook which are also one of my hobbies. 

This recipe is actually mad because my husband and 3,5 years old boy love to eat TEMPE a lot, which a little bit rare for european, because tempe has a very blend taste made from fermented soya beans.

Tempe are very healthy, because it's has very high proteins it's very popular in Asia, especially in Indonesia and Japan.

"Knowledge"  

TEMPE / TEMPEH (*source Wikipedia)

Tempeh (/ˈtɛmpeɪ/; Javanese: témpé,IPA: [tempe]), is a traditional soy product that is 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 from theSinosphere cuisine.

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 it is a whole soybean product with different nutritional characteristics and textural qualities.^[1] 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 it ages.^[2][3] Because of its nutritional value, tempeh is used worldwide invegetarian cuisine, where it is used as a meat analogue.

History

Tempeh being sold in Java, early 20th century

Tempeh originated in today's Indonesia, probably on the island of Java. The earliest known reference to it appeared in 1815 in the Serat Centhini.^[4] Three detailed, fully documented histories of tempeh, worldwide, have been written, all by Shurtleff and Aoyagi (1985, 1989, and 2001).

Production

Sliced tempeh

Tempeh begins with whole soybeans, which are softened by soaking, and dehulled, then partly cooked. Specialty tempehs may be made from other types of beans, wheat, or may include a mixture of beans and whole grains.

A mild acidulent, usually vinegar, may be added to lower the pH and create a selective environment that favors the growth of the tempeh mold over competitors. A fermentation startercontaining the spores of fungus Rhizopus oligosporus is mixed in. The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°C (86°F). In good tempeh, the beans are knitted together by a mat of white mycelium.

Under conditions of lower temperature, or higher ventilation, gray or black patches of spores may form on the surface—this is not harmful, and should not affect the flavor or quality of the tempeh.^[5] This sporulation is normal on fully mature tempeh. A mild ammonia smell may accompany good tempeh as it ferments, but it should not be overpowering. In Indonesia, ripe tempeh (two or more days old) is considered a delicacy.

Nutrition

The soy carbohydrates in tempeh become more digestible as a result of the fermentation process. In particular, the oligosaccharides associated with gas and indigestion are greatly reduced by the Rhizopusculture. In traditional tempeh-making shops, the starter culture often contains beneficial bacteria that produce vitamins such as B₁₂^[6][7] (though it is uncertain whether this B₁₂ is always present andbioavailable).^[8] In western countries, it is more common to use a pure culture containing only Rhizopus oligosporus, which makes very little B₁₂ and could be missing Klebsiella pneumoniae, which has been shown to produce significant levels of B₁₂ analogs in tempeh when present. Whether these analogs are true, bioavailable B₁₂, has not been thoroughly studied yet.^[9] The fermentation process also reduces thephytic acid in soy,^[10] which in turn allows the body to absorb the minerals that soy provides.