What is tempe (not tempeh)

Tempe is made by a natural culturing and controlled fermentation process that binds soybean particles 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 Southeast 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, tempeh is made from soybeans, but tempeh 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, has a higher concentration of protein per carbohydrates, and is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long ago before people found and realized the rich nutrition fact of tempe, tempe was referred to as 'Javanese meat'. (wikipedia)

More about tempe

Cuisine of Indonesia


Indonesian cuisine reflects the vast variety of people that live on the 6,000 populated islands that make up Indonesia. Indonesian cuisine is as diverse as Indonesian culture, and has taken on culinary influences from many sources. Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Indonesia’s indigenous techniques and ingredients, at least in the Malay World parts, are influenced by India, the Middle East, China and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of Indonesia.

The most popular dishes that originated in Indonesia are common across most of Asia, with beef and sambals favored in Malaysia and Singapore. Soy-based dishes, such as variations of tofu (tahu) and tempe, are also very popular. In fact, tempeh is an adaptation of tofu to the tropical climates of Indonesia. Indonesian meals are commonly eaten with the combination of spoon in the right hand and fork in the left hand, although in many parts of the country (such as West Java) it is also common to eat with one's hands. (wikipedia)


Crock pots
Smart cooking ware. help anjoy ur cooking anywhere, smart cooking using smart ware. Feel save when using it, u can cook while u sleep, u can cook while u waching on tv event u leave your home for a couple hours. just feel save.