Posts Tagged ‘: Tempeh’
Ancient Tempeh Recipes
The oldest document on Earth that indicates Tempeh is Serat Centhini, a Javanese literature published in 16th century which mentions that Tempeh has been consumed by the time of its publication. Tempeh is then believed to originated from Central Java, Indonesia, whose people until today still cook their ancient tempeh recipes.
Today Tempeh is still so admired by most Indonesian, that the country becomes the biggest Tempeh producer in the world, having the largest soybean market and the highest soybean consumption rate worldwide. In Indonesia, 50% of soybean are consumed as tempeh, 40% as tofu and 10% as other soy products such as soy sauce, soy paste etc. The most soybean used in this country are imported from the U.S. and with the annual soy consumption of average Indonesian 6.45 kg., the country becomes the 6th larger US soybean exporter.
Being one of soybean products, tempeh is also eco friendly food; it is a greener choice of protein source compared to meat -based protein. Here are 2 most popular Javanese recipes for tempeh cooking. You can find those dishes almost everywhere in Indonesia, especially in Java, and they might be the oldest recipes of tempeh on planet ! Trying these recipes might mean bringing the most ancient recipes in your kitchen, as well green your day. …. and those recipes are healthy too !
Javanese Fried Tempeh :
- 2 Clove Garlic - smashed to paste.
- Salt to taste
- 1 Teaspoon Coriander Powder
- 1 cup water
- 1 package Tempeh ( 8 oz)
- Oil for deep frying
- 3 Medium Hot Chili Peppers
- 1/4 Teaspoon Shrimp Paste
- 1 Small Tomato - chopped
Mix together water, smashed garlic, salt and corrinder powder. Leave it for 15 minutes to make them well flavored.
Slice Tempeh in 1 cm thick, and score each on both sides.
Heat the oil on a skillet
Soak both sides of tempeh in the mixed spices then immediately fry it with moderate heat until it gets brown on both sides.
Slice chilies, if you don’t want a hot dish, then remove the chilies’ seeds.
Blend the sliced chilies, shrimp paste and chopped tomato in food processor until it form like a paste.
Serve fried tempeh with this chili paste.
Secrets of crispy fried tempeh :
Soak your sliced tempeh for seconds only before you put it on the heated oil. Soaking tempeh for some time will make it soggy. To make your fried tempeh more crispy, you can add ½ teaspoon vinegar; it will just make your tempeh crunchy, not sour.
Oseng -Oseng Tempeh
( Sweet Sour Tempeh).
300 gr. Tempeh
2 cloves garlic
5 cloves shallots
½ cup cooking oil
1/2 tablespoon Tamarind blend in 1 cup of water
4 tablespoon sweet soy sauce
½ tablespoon sugar.
Salt to taste
3 pcs. Green chili peppers
3 pcs. Red chili peppers
1 medium tomato
- Cut tempeh into dice size, fry with ¼ cup cooking oil until yellowish
- Slice chilies into 2 -3 each.
- Slice tomato into 8
- Grind / blend garlic and shallots
- Pour the rest ¼ cup of oil in your pan and fry the grinded spice with moderate heat until fragrant.
- Add tamarind water, sweet soy sauce, salt, sugar, bay leaves, tomato and chilies, let it simmer slowly, then immediately add tempeh.
- Stir until the sauce is well mixed with tempeh
You may replace the chilies with paprika, use red, green and yellow paprika to make your dish more attractive and tasty. You can cut them into duce or slice them long. In order to make the paprika crispy, add and stir them with the rest just 1 minute before you finish your cooking. Tempeh should be sticky and have sweet sour taste, while the paprika should be crunchy.
Those above dishes are commonly served with warm white rice.
You might want to know the complete nutrition of tempeh before you try the above tempeh recipes.
Tempeh is a healthy choice for both your body and the environment. Enrich your tempeh recipes from :