Tempe Mendoan dan tempe penyet

Tempeh  is a autentic and 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 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" (source : wikipedia)

It's many variant food wich tempeh as a main ingredients. Now we can see  food from tempeh as 

a main ingredients, it's so easy to cook an delicious.....

Tempeh Mendoan

Mendoan is meaning half cook or medium rare (like a beef steak cooked).

350 ml vegetable oil 

Here the recipe :

1 bar tempeh, cut thin and widen

For coating : mix all ingredients until mixture

100 multi purpose flours

1 tsp coriander powder

1 tsp garlic powder

1/2 tsp salt

2 tsp leek, chopped

120 ml water

How do :

Fill tempeh to coating flour and stir fry until firm (not too gold coating).

Tempeh Penyet

Penyet is meaning mashed but stil roughly.

Here the recipe :

100 grams tempeh, cut (thick), pan fry just 2 minute 

5 red chillis

3 onion

2 garlic

15 grams kencur (kaempferia galanga)

Salt and sugar to taste

1 tsp kemangi leaves

How do :

Just mashed all ingredient accept tempeh and kemangi leaves until mixture and fill others then mix with pounder.

 Klik : http://exoticfood-indonesia.blogspot.com/

Tumis oncom cabe ijo

Oncom  is one of the traditional  foods of West Java (Sundanese) cuisine, Indonesia. There are two kinds of oncom: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using nuts as a main ingredients.

Black Oncom made of peanut and Red oncom made oh soya beans. They are have in common on terms to production process  

 "Usually oncom is made from the by-products from the production of other foods -- soy bean tailings (okara) left from making tofu, peanut press cake left after the oil has been pressed out, cassava tailings when extracting the starch (pati singkong), coconut presscake remaining after oil has been pressed out or when coconut milk has been produced. Since oncom production uses by-products to make food, it increases the economic efficiency of food production.

Red oncom reduces the cholesterol levels and suggesting effects in humans.

Black oncom is made by using Rhizopus oligosporus while red oncom is made by using Neurospora intermedia var. oncomensis.It is the only human food produced from Neurospora".

(source : wikipedia.com)

Now, let us use red oncom to cook.  Now I want to make some food with spicy taste, and I choose kemangi (basil leaves)  and green chilli as an additive to make my food more rich.

 

Here the recipe :

200 grams Red oncom, cut square

7 green chillis, chopped

1 tbs garlic, chopped

50 grams fresh kemangi/basil leaves

Salt, sugar and peper to taste

1 tbs vegetable oil

How to cook :

Stir fry  garlic and green chillis then fill water, red oncom, salt, sugar and pepper to taste. Mix until cook, last one add kemangi and mix 30 second. Serve ....

Yummy.......

http://exoticfood-indonesia.blogspot.com/