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.

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

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


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.


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