I think that everyone knows the Indonesian product tempeh. If you go to an Indonesian or an Asian shop and you see those long white suit and you do not really know exactly what to do with it, check my recipe. Everybody who doesn´t like this product always says it tastes like shit! Well, if you dont prepare it good then you really do not like it! Today I made a recipe that I eat almost daily with white rice and a cucumber salad. Yeah, I do not eat meat every day. In Indonesia I´ve discovered this recipe and I love it.
Info from Wikipedia
Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, IPA: [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 unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere 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. 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.[1][2] Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.
What is tempeh?
Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, IPA: [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 unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere 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. 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.[1][2] Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.
Ingredients
5 cloves garlic
4 x spring onions
1 cup rice flour
1/2 cup water
pepper
salt
aromat
4 x spring onions
1 cup rice flour
1/2 cup water
pepper
salt
aromat
Directions
Pour in a bowl the riceflour, pepper, salt and water. Mix it together to a smooth batter
Cut the tempeh into slices. Cut the spring onions into pieces and place it in a chopper along with the garlic cloves. Cut them finely .
Add them in the batter and stir well. Always test if you think the batter taste good. Always add salt or pepper and sometimes I pour aromat because it will make the batter tasty.
Put the slices of tempe in the batter and make sure that all slices may stick with the batter. The batter is so thin that you can smear each slice with the batter.
Put in a pan sunflower oil and allow the oil to be quite hot because this way you´ll keep the tempeh crispy. At the moment that the oil isn´t hot enough you get oil / style food. Well to my opinion that´s not good. When drops of the batter drops in the oil, you can see that it is splashing. Now it´s time to put the tempe into the oil.
Bake until golden brown and place on a plate which is lined with kitchen paper. Drain well and serve the side dish.
And they are ready! I say enjoy your meal .... !!
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