The Book of Tempeh, Volume 1
Abstract: Tempeh is a popular Indonesian fermented food consisting of cooked soybeans bound together by a dense, cottony mycelium of Rhizapus mold into compact cakes or patties. Tempeh is used as a main course, in sauces, as dressings, in salads, and fried. Tempeh compares favorably with meat protein sources. It is sold in four stages: 1) premature tempeh; 2) mature tempeh; 3) slightly overripe tempeh; and 4) overripe tempeh. Home preparation is easy, using storebought soybeans, starter, and typical kitchen utensils. The usefulness of tempeh as a food protein source is discussed. Variations and recipes for western-style, oriental, and Indonesian tempeh uses are given. History and uses of tempeh are explored in discussions of tempeh starter, Indonesian tempeh shops, microbiology and chemistry of fermentation, and soybean utilization.
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1/4 teaspoon ½ cup ½ teaspoon aflatoxin amino acids aroma bacteria banana leaves beans Bogor boil bongkrek cakes cassava Central Java clove of garlic coconut milk Combine contains cooked cool coriander Crisp Tempeh cup water curry dark-brown or palm deep-fried dehulled diet dishes drain dry soybeans East Java enzymes fermented foods flavor flour fresh garlic Goreng grains grams grind until smooth Hesseltine hulls inch incubation Indonesian ingredients inoculated kechap laos root margarine minced minutes miso mixed mold mortar and grind mycelium nutritional okara okara tempeh oligosporus onchom onion ounces overripe tempeh palm sugar peanut peanut-presscake pounds powder presscake production recipes Rhizopus Rhizopus oligosporus salam leaf Sambal sauce sauté Sayur seeds SERVES shallots shallow-fried shoyu simmer soak sold soy sauce soybeans soymilk spores steamed Steinkraus tablespoons tapeh taucho teaspoon salt tempeh starter temperature texture thinly sliced tofu tray vitamin West Java yeasts Yogyakarta