Tempeh (//; 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.
루시 사비트리와 오엠 라이후엉, 김채원에게 배워 구민자가 요리하는
블라부한 라투(인도네시아)와 껀달(캄보디아) 음식 다섯 가지:
길고 긴 점심시간, 멀고 먼 저녁시간, 바로 앞의 음식