Tempeh (//; Javanese: témpé, IPA: [tempe]), is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlledfermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. 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. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.
Kalau lagi bosan makan daging ayam atau seafood..., tempe krawu dimakan dengan nasi panas...pakai krupuk....sudah gak kepingin yang lain-lainya, apalagi bumbunya pedassss.....
Bahan yang diperlukan / ingredients
300 gr tempe, dikukus dan potong dadu
300 gr tempe, steamed and diced
200 gr kelapa muda, parut
200 gr grated young coconut
Bumbu yang dihaluskan / the paste
5 cabe merah
5 red chill
5 cabe rawit
5 bird eye chill
3 cm kencur
3 cm lesser galangal
6 daun jeruk purut, tambahan untuk dirajang
6 kaffir lime leave, plus extra for garnish
3 bawang merah
2 siung bawang putih
2 cloves garlic
50 gr gula merah
50 gr palm sugar
salt to taste
cara memasak / method
kukus tempe sampai masak, kemudian potong dadu, sisihkan
steam tempe till done, diced and set aside
Campur bumbu halus dengan kelapa. Bisa langsung dicampur dengan tempe terus dihidangkan, tetapi bisa juga dikukus supaya lebih awet dan dapat dihidangkan kemudian
Mix the paste with the grated coconut. You can mix the spiced coconut with the diced tempe and served immediately or if you wish to serve it later, it is better to steam it first, since fresh coconut tends to go off very easily.