Tempeh, or tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. 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 tempeh 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 compared to tofu, as well as firmer texture and stronger flavor. Tofu, by contrast, is said to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before Westerners found and realized its rich nutritional value, tempeh was referred to as Javanese meat.
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Tempe is many Indonesians cant-missed part of daily meal. Its healthy and cheap thus easily accessed by anyone there. last year when the price of soybean expensive , our country in chaos because way to expensive but thank god, the situation back to normal , people who cant afford to buy beef or egg high protein food but eat tempe as alternative food, so yeah its important food ...sooo...any1 ever eat or heard about delicious tempe???
THE simple way to cook tempe is TEMPE GORENG/ fried tempe
cut the tempe and soak into the seasoning (garlic paste+salt+ paper+ lil bit water...)
VOILA
eat with sweet soy sauce + chilly sooo yummy
in here, we make burger tempe, sweet tempe, crispy tempe,etc.....
LOL
