Monday, June 27, 2011

Benefits Of Tempeh


Tempeh is the staple food of Indonesia, which is gradually gaining popularity all around the world, for its distinct nutty taste and nougat-like texture. It is made by cooking soybeans, followed by inoculation using a culturing agent like Rhizophuz oligosporus. 

Finally, the product is incubated overnight, so that it turns into a solid cake. It can be conveniently cooked with a number of dishes, as it easily mixes with the flavor of other foods. Tempeh is a highly nutritious food rich in protein, which has been the traditional cuisine of Indonesia for more than 2000 years. Today, it is widely available throughout the year. 

The Dutch were the ones who introduced it in Europe. In the 20th century, the food was known to United States as well. Tempeh is extremely rich in protein, fiber and vitamins and is considered as an alternative for meat in vegetarian cuisine. We bring you the health benefits of Tempeh in the lines below.



Health Benefits Of Eating Tempeh 
  • Tempeh is a rich source of proteins. The proteins in tempeh have the additional benefit of lowering cholesterol level, unlike the protein from animal sources, which raise the cholesterol level of a person. Thus, tempeh is an excellent alternative to meat.
  • Tempeh contains magnesium, which plays a vital role in cardiovascular system and in more than 300 enzymatic reactions. Magnesium is also necessary for the reactions like the control of protein synthesis and energy production.
  • Tempeh helps in preventing heart diseases. It reduces the cholesterol level and hence, lowers the risk of heart attack or stroke.
  • Tempeh also raises the HDL cholesterol levels. HDL cholesterol passes through the body and collects the cholesterols in the arteries to be disposed off by the liver. Tempeh can even lower LDL cholesterol levels, apart from raising HDL.
  • Tempeh, like other Soy food, is rich in dietary fiber, which binds fats and cholesterol and prevents their rapid absorption. Also, the dietary fiber binds the bile salts and helps throw them out of the body. As it disposes the bile, liver is stimulated to convert more cholesterol into bile salts, thereby lowering the cholesterol level in the body considerably.
  • The fiber present in tempeh lowers the risk of colon cancer, by being able to bind the cancer-causing toxins. It is also preventative against some other cancers, like breast cancer.
  • Tempeh is also helpful in treating menopausal symptoms. The isoflavones present in tempeh bind to the estrogen receptors and provide relief from the uncomfortable symptoms associated with the decline of natural estrogen. Also, it helps reduce the bone loss that generally follows menopause.
  • Tempeh contains a good amount of the trace minerals, like manganese and copper. These minerals play an important role in numerous physiological functions. They are also the cofactors for the antioxidant enzyme superoxide dismutase.
  • Tempeh has a rich content of riboflavin, which is the nutrient required for the transfer reactions that act to produce energy for the mitochondria. Riboflavin is again the cofactor for the regeneration of glutathione.
  • Tempeh contains genistein, which plays a significant role in lowering the risk of prostate cancer in men.
  • Tempeh is an extremely healthy food for people suffering from diabetes. Its properties to lower cholesterol and blood sugar level prove helpful for diabetic patients. Also, tempeh lowers the triglyceride levels in diabetic patients. 
Caution
  • Tempeh can cause allergic reactions in some people.
  • Tempeh contains a small amount of oxalates, which if accumulated, can cause several health problems. Because of this, people suffering from kidney and gall bladder problems should avoid eating tempeh. 
Cooking Tips
  • To make tempeh, you will need soya beans, few tablespoons of vinegar and tempeh starters like Rhyzopus oryzae or Rhizopus oligosporus.
  • Soak the beans for 8-14 hours in water. Take away the hulls by hand and you will see that the beans split into two. Throw away the seed coats.
  • Cook the seeds for 15-20 minutes. Drain the water and keep the cooked beans in a dry towel.
  • The beans should become absolutely dry; otherwise undesirable bacteria will grow on them and produce bad flavors.
  • Place the dried and cool beans in a clean container and put a teaspoon of tempeh starter on them. Mix properly.
  • Now place the beans in a plastic bag, perforated with holes at equal distance.
  • Press the beans hard, so that their total thickness is not more than 3 cm.
  • Keep the beans in an incubator, while wrapped in the plastic, at a temperature of 30°C. You can also keep them at any warm place for a day or two or till you see the plastic completely filled with white mycelium.
  • Take out the tempeh when you see that it can be picked up as one piece.
  • The fresh tempeh will be warm and carrya pleasant mushroom flavor.
  • You can store tempeh in the refrigerator, for around ten days. However, if you keep it in the freezer, it can stay for a few months.

Tuesday, February 1, 2011

Tempeh "Chicken" Salad Recipe



A vegetarian "chicken" salad recipe made with tempeh as a vegetarian and vegan chicken substitute. To turn this tempeh salad into a curried tempeh chicken salad, add raisins and slivered almonds and increase the amount of curry. This is one of those recipes that will do best made ahead of time, so it has plenty of time to chill in the refrigerator, allowing the tempeh to soak up all the flavors.

Ingredients:

·         1 package tempeh, cut into 1/2 inch cubes
·         water for boiling
·         2 tbsp olive oil
·         3 tbsp mayonnaise or vegan mayonnaise
·         2 tsp lemon juice
·         2 tbsp onion, minced
·         3 stalks celery, minced
·         1 tbsp dried parsley
·         1/4 tsp curry powder
·         dash cayenne pepper (optional)
·         salt and pepper to taste

Preparation:

In a pot or skillet, bring a few inches of water to a boil and add the tempeh. Allow to simmer for 15 minutes. Drain.
Fry the tempeh in the oil for 5 minutes, stirring frequently. Allow to cool.
In a large bowl, combine the cooled tempeh with the remaining ingredients.

Enjoy your tempeh chicken salad on a bed of lettuce, between two lightly toasted pieces of bread or stuffed into a pita bread for a pocket pita sandwich.


Credit to : Jolinda Hackett

Wednesday, January 26, 2011

Motivation : Garbage Collector With Heart of Gold


Li Yukun has long passed her retirement age of 50 in China.
But the 64-year-old sanitary worker and garbage collector begged to keep her job because she has more than 10 students to support.
Since 1998, Li helped 15 students from poor families.
Kang Yujing is among students helped by Li. She had been receiving 1,000 yuan (RM464) from the kind-hearted grandmother yearly over the past four years.
After finding out the identity of her "angel", the Year Four undergraduate of Qufu Normal University decided to visit her.
When she saw Li sweeping the Wendeng street, Kang ran towards her and held her tightly.

She burst into tears, as she had never imagined that the money given to her was from such hard work.
"I had always thought that the philanthropist was a rich man called 'Uncle Li'."
Li, whose colleagues call "Iron Feet Li", has always spent all her money helping the poor and the underprivileged.
She leads a very simple life and lives in a crude home with an old donated TV set as the only appliance.
Wendeng's construction bureau gave her 50,000 yuan (RM23,220) for living expenses, but she has donated all of the money.

Li had also decided to donate her organs after death.

Source: Xinhua Published Dec 27 2010


Friday, January 21, 2011

Three Important Parameters in Making Tempeh




The three important parameters in making tempeh are:

  1. moist or water content
  2. tempeh starter or inoculum tempeh
  3. incubating temperatures

The moist or water content of substrate

Practically all seeds such as rice, beans, peas, oat, and others can be made tempeh. Each gives a different taste. Each takes a different period of time in boiling to get ready for inoculation.  Soybeans, the main and most common stuff for tempeh takes 45 to 60 minutes, but most peas take fifteen to twenty minutes. After dehulling, soybeans need five to ten minutes of second boiling before being drained and spread drying on towels.  Additional nuking and blowing are sometimes necessary.  The difficult task is to gauge the dryness of the substrate. Too dry means slow or no growth of mycelium; too wet, however, results in myceliolysis and rotting tempeh.  Fortunately, the margin of safety is wide enough.


Tempeh starter or Inoculum tempeh

Using too much and insufficient amount of starter result in myceliolysis or rotting tempeh. The safest way is just following the recommendation of the makers of the starter. Using home made starter needs lots patience in trial and error.  Please see


and also open and read “Making tempeh starter” from


Luckily, the margin of safety is pretty wide.


Incubating temperatures

For the first ten hours, incubating at 31 to 33 C or 88 to 91 F is safe.  For the next six hours, temperatures around 28 C or 82 F are good.  As soon as the substrate starts generating its own heat (the temperature inside the incubator begins to rise) or some condensation starts, the heating source should be removed.  Rhizopus  keeps on growing at temperatures below 20 C or 64 F, but it grows at slower pace.
Generally, tempeh matures in 24 to 30 hours.


Wednesday, January 19, 2011

What Is HALAL

Halal is an Arabic word which means lawful or permissible by Islamic laws.
Definition of Halal in accordance to Trade Descriptions ( Use of expression "halal" ) 1975 is as follows:
When used in relation to food in any form whatsoever in the course of trade or business as or as part of, a trade description applied to the food, the expression "Halal" , "Di-Tanggung Halal" or "Makanan Halal" or any other expression indicating or likely to be understood as indicating that Muslims are permitted by their religion to consume such food such expression shall heve the following meaning, that is to say the food in relation to which such expression or expressions are used:
  1. Neither is nor consist of or contains any part or matter of an animal that a Muslim is prohibited by Hukum Syarak to consume or that has not been slaughtered in accordance with Hukum Syarak.
  2. Does not contain anything which is considered to be impure according to Hukum Syarak.
  3. Has not been prepared, processed or manufactured using instrument that was not free from anything impure according to Hukum Syarak; and
  4. Has not in the course of preparation, processing or storage been in contact with or close proximity to any food that fails to satisfy paragraph (1) (2) or (3) or anything that is considered to be impure according to Hukum Syarak.