Assalamualaikum
wr. wb.
Hii guys!
Meet again with us (colleger) that this time will be discusses in english
version.
Straight to
our discussion, namely tempeh. Hearing the words immediately imagined it would
have been all in a name of Indonesian food. Yupz tempeh is one ingredient "4
healthy 5 perfect" where many Indonesian people are not familiar about this
flavor of tempeh.
Many foods
are created from tempeh like fried tempeh, tempeh mendoan, oncom, tempeh bacem
and others. Here's the explanation:
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. Tempeh is unique among
major traditional soy foods in that it is the only one that did not originate
in the Sinosphere.
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.
TEMPEH
MENDOAN
The word
mendoan ascribed Banyumasan language , which means half-baked pushed or mushy.
mendoan means cooking with hot oil quickly so that many dishes are not cooked
properly.
Mendoan
tempeh served in hot conditions along with cayenne pepper or soy sauce .
Mendoan tempeh can be eaten as a side dish or snack to accompany a drink of tea
or coffee while relaxing.
Mendoan
tempeh can be found in stalls traditional in the former residency of Banyumas
and Tegal . For Banyumas, travelers buy souvenirs in the tempe mendoan
Sawangan, Navan, which is central to snacks typical Navan .
Sense of
the "unique" makes this spread to other regions of Banyumas. Tempe
mendoan can be found in the big cities of Central Java, even to Jakarta.
In other
cities in Central Java such as in Semarang , mendoan more referring to the
fried tempeh flour, or in another area called tempe kemul , where tempeh is
only a very thin slices. It is a bit ambiguous, especially for migrants from
Central Java to the west. Mendoan different purwokerto mendoan of several
cities in Central Java region, more pronounced wet oil. Mendoan typical
purwokerto more delicious when presented in a warm state.
This meal
can be made without regard to the number of tempeh or flour. Mendoan without
tempeh or mendoan of former flour also delicious eaten.
TEMPEH
BACEM
Tempe bacem is one of the traditional foods that we often encounter at food stalls or warteg. The flavors were there in Tempe bacem has a sweet taste, due to absorption of red and brown sugar.You can buy
this food at affordable price. You can make it at home, because of the way it's
pretty easy to make tempeh. You just prepare the ingredients as follows.
Tempe bacem:
500 grams of tempeh, potong2, 2 cm galangal, digeprek, 500 ml of coconut milk
(can use water), 2 eyes Java acid, 1 stalk lemongrass, digeprek, 2 bay leaves
lbr.
Seasonings
for making tempeh bacem use 1 teaspoon coriander, 4 onions, 2 garlic cloves, 1
teaspoon salt, 2 tablespoons brown sugar (add more if you want sweeter), 2
grains hazelnut.
How to make
the first bacem tempe mix all ingredients in a saucepan, then bring to a boil
and cook until the spices permeate into tempeh, then fry tempeh until browned,
remove from heat and serve. Not easy to make this dish, you can make a guess
that no less delicious with the food at the food stalls or other warteg.
ONCOM
Oncom is
one of the many culinary Indonesia. Oncom is already well known to the people
of West Java. Some menus are known from ground-based Parahyangan oncom even
this can be enjoyed in several restaurants throughout Indonesia. Besides the
price, easily obtained, delicious and nutritional content was good for us.
Some menus
include oncom tutug menu, in there
Sunda known sangu tutug oncom. Sangu which means rice, tutug the mix, and oncom. Presentation
of the menu is the same in every region in West Java, where the rice is mixed
with oncom and usually enjoyed with anchovies and sambal.
In
addition, there is also a snack menu called Combro (short oncom di jero or oncom
inside). So called because the snack food made from cassava using oncom spicy
marinated in it as filler. Besides oncom also widely used in the manufacture of
spiced, sautéed mixed vegetables Leunca,
vegetables lodeh, oncom chips, and
others.
The basic
ingredients of this dish is very easy to find, starting from vegetable stalls,
traditional markets to supermarkets at a price that can be said to be cheap.
Any processing of tempe we all are craving of taste tempeh is made from hard work and passion, you're not the Indonesia that not eating tempeh bro ^ ^ final word
Wabiltaufik walhidayah
Wassalamualaikum wr. wb.
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