Organic cooking: Fried Tempeh

Today we show you another traditional Balinese dish made from Tempeh. Tempeh is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Like tofu, tempeh is made from soybeans, but tempeh 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 strong flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine.

 Sliced_tempeh

Sliced_tempeh

At Jiwa Damai we place a high value on sustainable food practices and organically grown produce. We grow and eat a fair amount from our permaculture garden. Astri, our very talented Balinese cook, prepares food with great care and love. Below is her recipe for Fried Tempe. Very yummy.....

Astri's recipe for Fried Tempeh: 

Ingredients:

  • 1 block of Tempeh
  • Add a dash of Merica Bubuk, Indonesian Pure Pepper Powder
  • 1 block vegetable stock
  • 1 teaspoon salt
  • ½ cup water

Preparation:

First cut tempeh into flat squares. Combine with Merica Bubuk, vegetable stock, and salt. Add ½ cup water and allow to soak 20 minutes. Drain, vegetable oil in wok and fry tempeh. We enjoy tempeh with rice and sambal.

Other variations include cutting the tempe into thin rectangles and combining with peanuts and red peppers. This makes a great addition to stir fried bok choy, or added to a salad like croutons.

 Fried Tempeh

Fried Tempeh