Tempe

Leave a comment Posted by on January 11, 2014

Very common in Javanese diet is this fermented whole soybeans known as tempe (or tempeh).

The lady at the market was showing the whole soybeans in banana leaf ready to be fermented inside those sacks in the floor.
image

Fermentation process ongoing in those sacks. After 24 hours one can already enjoy the protein rich tempe.
image

Newly fermented tempe on the table. Still warm when we bought it.
image

image

Slicing tempe in thin strips and frying it till crispy then covering it in caramel sauce using palm sugar will make a perfect accompaniment to spicy dishes.
image

Advertisement
Food, Indonesia , , , , , , ,

Thoughts?

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s

%d bloggers like this: