Tempeh/Tempe is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It originated from Indonesia, invented by the Javanese, where it is most popular, although it is common in other parts of South East Asia as well, introduced by migrated Javanese. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempe is made from soybeans, but tempe is a whole soybean product with different nutritional characteristics and textural qualities. Tempe’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempe is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized the rich nutritional value of tempe, tempe was referred to as “Javanese meat.” Nutrition According to wikipedia, though, tempe and tofu are made from the same source, tempe has a higher protein, dietary fiber and vitamins The soy protein in tempe becomes more digestible as a result of the fermentation process. In particular, the oligosaccharides that are associated with gas and indigestion are greatly reduced by the Rhizopus culture. In traditional tempe making shops, the starter culture often contains other beneficial bacteria that produce vitamins such as B12. In western countries, it is more common to use a pure culture containing only Rhizopus oligosporus. -Source obtained from Wikipedia (http://en.wikipedia.org/wiki/Tempeh)
asianrecipe.eu — Bahan-bahan: ingredients: 1000 gr tempe (kind of bean cake) 8 shallots 4 cloves garlic 3 red lomboks (large chilies) 1 tsp trassi bakar (shrimp paste) 1/2 tsp salt 4 salam leaves 4 cm laos (galangal), crushed 3 tbsp gula jawa (palmsugar) 2 tbsp kecap manis (dark sweet soy sauce) 2 tsp asem (tamarind) oil.