Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, Javanese pronunciation: [tempe]) is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is the only major traditional soy food that did not originate from Greater Chinese cuisine. .
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. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages.
https://en.wikipedia.org/wiki/Tempeh
Five dishes of Pelabuhan Ratu (Indonesia) and Kandal (Cambodia), by Minja Gu after learning from Lucy Sapitri, Oem Rai huong and Chaewon Kim: Long lunchtime, Far away dinner time, Food just in front
루시 사피트리와 오엠 라이후엉, 김채원에게 배워 구민자가 요리하는
블라부한 라투(인도네시아)와 껀달(캄보디아) 음식 다섯 가지:
길고 긴 점심시간, 멀고 먼 저녁시간, 바로 앞의 음식
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