Tempeh Satay with Peanut Dipping Sauce

One of my favorite things to do when I’m playing around in the kitchen is to recreate dishes that I’ve had while dining out at restaurants. Restaurants featuring world cuisine are among my favorite places when I’m seeking out new dishes for my kitchen experiments, and the more unusual and exotic, the better. Surprisingly, some of the most seemingly exotic and unusual dishes are some of the simplest. That would be the case for both the satay and peanut sauce components of this recipe.

It was a long time ago that I first tried tempeh satay with peanut sauce, but I distinctly remember thinking it was so amazing and flavorful I’d never be able to recreate it on my own. The name “satay” even sounds crazy and exotic, like it couldn’t possibly mean something as simple as food on a stick.

Food on a stick is exactly what it is though! Okay, food soaked in a super flavorful marinade, then stuck on a stick and cooked, but still pretty simple if you ask me. It’s the marinade that makes it taste out of this world, and even that involves little more than throwing a bunch of ingredients into your food processor. Lemongrass, ginger, shallots and garlic all contribute to the super flavor punch that this satay packs, and happily, these are all ingredients you can get at most supermarkets. Lemongrass is probably the most unusual of the ingredients, but you should be able to find some stalks stashed away in the produce section of most stores, and if not, check the ethnic foods aisle for jarred lemongrass or the spice aisle for dried.

Oh, then there’s the peanut sauce component of this recipe, which is made from all ingredients that are pretty much guaranteed to be in the supermarket, if not already in your pantry.

Traditional satay is cooked on a grill, but since we’re still in April, that may or may not be an option, depending on the weather where you live. If you find yourself wanting to make these on a nice and toasty day, feel free to bust out the outdoor grill. If not, stick with an indoor grill or your oven. Whichever option you take, they’ll be delicious.

Ingredients

For the Tempeh Satay:

1 (4-inch) lemongrass stalk

2 shallots, peeled

2 garlic cloves, peeled

1 (2-inch) piece of fresh ginger (about thumb size), peeled

1/4 cup lime juice

2 tablespoons soy sauce or tamari

1 tablespoon grapeseed oil (or any neutral flavor cooking oil)

1 tablespoon agave or maple syrup

1 teaspoon Asian chili paste or 1 Thai chili, stemmed and seeded (optional)

1 teaspoon ground coriander seed

1 (8-ounce) package tempeh, cut into 1-inch cubes

1 small red bell pepper, cut into 1-inch pieces

4-6 skewers

For the Peanut Dipping Sauce:

1/4 cup creamy natural peanut butter

2 tablespoons lime juice

1 tablespoon agave or maple syrup

1 1/2 teaspoons soy sauce or tamari

1 teaspoon fresh grated ginger

About 2 tablespoons water

Instructions

To Make the Tempeh Satay:

If you're using wooden skewers, place them in a shallow dish and cover with water for at least 30 minutes.

Slice the lemongrass stalk open lengthwise and remove the tough outer layers, retaining the light colored inner stalk. Cut the inner stalk into 1-inch pieces and place it in a food processor bowl with the shallots, garlic, ginger, lime juice, soy sauce or tamari, oil, agave or maple syrup, chili paste or Thai chili and coriander. Blend to a relatively smooth consistency (some small chunks will remain).

Place the tempeh cubes in a shallow dish. Pour the lemongrass marinade over the tempeh and toss to coat. Marinate for at least 30 minutes at room temperature, or in the refrigerator for up to 12 hours, tossing occasionally to distribute marinade.

Skewer the tempeh cubes, alternating with red pepper pieces, placing 5-7 pieces of each on a skewer. Reserve any excess marinade.

Preheat oven to 400ºF and lightly coat a baking sheet with oil. Arrange the skewers on the baking sheet and bake for 12 minutes, turning about half way through and brushing with reserved marinade. After 12 minutes, switch the to broil and move the baking sheet to a location under broiler. Broil for about 3 minutes, watching closely to prevent burning, until the tempeh and peppers are lightly charred in spots.

To Make the Peanut Dipping Sauce:

Whisk the peanut butter, lime juice, agave or maple syrup, soy sauce or tamari and ginger together in a small bowl. Add water, a bit at a time, until the desired consistency is reached.

Notes

The tempeh satay can also be cooked on an indoor or outdoor grill. Oil the grill lightly and cook over medium-high heat for 8-10 minutes, until lightly charred, flipping halfway through.

Source : http://ohmyveggies.com/

Recipe by Alissa

Should I Eat Tempeh?

by : Mandy Oaklander @mandyoaklander

4/5 experts say yes.

Tempeh goes back ages in Indonesia, its birthplace, but the nutty, mushroomy plant protein is fairly foreign in the U.S. to all but the most hardcore of vegans. Still, most of our experts say tempeh is well worth trying.

But first: what is it? Tempeh is a cake of partially cooked whole soybeans aged overnight in an incubator at a tropical temperature, explains vegan food manufacturer Tofurky on its website. During incubation, a “thick, white mat of mycelia”—a kind of fungus—branches over the tempeh, which binds the beans together. It’s then steamed and ready to eat. Other types of tempeh can be made with barley, flax, oats, brown rice and other grains.

Tempeh is mainly used as a meat substitute, and it stands up well to the real thing structurally and nutritionally. A standard 3-ounce serving of tempeh has about 16 grams of protein, while an equal serving of grilled steak has about 26 grams. Plus, tempeh comes with about 8% of the recommended daily amount of both calcium and iron. It’s great for the nutrients it adds to your diet, says David Katz, MD, director of the Yale University Prevention Research Center, and for the meat it subtracts.

“If you’re looking to cut meat from your diet but are fearful that protein will be cut along with it, tempeh is a no-brainer substitution,” says Kristin Kirkpatrick, RD, manager of wellness nutrition services at Cleveland Clinic Wellness Institute. So agrees the author of a 2015 review on the rise of veganism. “Tempeh is a popular source of plant-based protein for vegans due to its versatility, great earthy flavor, and overall nutritional value,” says review author Cynthia Radnitz, PhD, professor at Fairleigh Dickinson University in New Jersey. (Her favorite tempeh dish: steamed, mashed and mixed with chopped celery and scallions, plus eggless mayo and lemon juice for a mock chicken salad.)

“Tempeh offers all the health benefits of soy without the drawbacks of more processed soy,” she says. Some soy processing involves hexane, a chemical solvent sometimes used to extract oil from soy in processed products that aren’t organic. By buying organic, you can avoid both hexane and genetically modified ingredients, if that is a concern for you. GMOs are ubiquitous in soy; 94% of soy in the U.S. is genetically modified.

Many experts believe that whole-food forms of soy are beneficial to the body. In a 2015 study by Robert Sorge, PhD, assistant professor in the department of psychology at the University of Alabama at Birmingham, Sorge and his team looked at how certain foods can activate immune cells that spur inflammation in the body and other foods that have anti-inflammatory effects on those cells. Soy proteins, like those found in tempeh, seem to fall into the second group, he found. “Tempeh is a soy product with a decent amount of the isoflavone genistein,” he says. “Genistein is known to have anti-inflammatory and even anti-tumor effects and can be very good for general health, provided too much is not eaten.”

Fermenting whole soy makes it extra special, Radnitz says, by helping nutrients like calcium, zinc and iron become more available for the body to use. According to a thesis on tempeh made from barley, the fermented kind had 2.5 times the iron of unfermented barley. (Unfortunately, though, not everything you do to tempeh gives it a health boost. One Malaysian study found that battered and deep-fried tempeh had about half the isoflavones as raw tempeh.)

Even though it has many fans among these experts, not everyone is aboard the tempeh train. Tempeh is for uninspired vegans, declares Frédéric Leroy of the Research Group of Industrial Microbiology and Food Biotechnology in Belgium. His 2014 review of fermented foods concluded that there’s not enough quality evidence to make functional health claims for most fermented foods on the market. “Outside Asia, this idiosyncratic food is culturally irrelevant to most, and will seem odd to the average palate,” he says. “Granted, it contains isoflavones, but scientific evidence in support of true in vivo“—meaning in people—”health benefits of tempeh is far from being solid.”

Leroy is firmly in the more-research-is-needed camp. But for now, says Kirkpatrick, who cooks it several times a week it, “I’m in love with tempeh.”

Refresher Course : How To Make and Cooking TEMPEH

Salmonella Outbreak Linked To Tempeh

We have received many concern from our readers and customers asking about the Salmonella Outbreak in North Carolina in May 2012. 

YES, we admit that the Salmonella Paratyphi B from the tempeh starter has caused the outbreak. But we noticed that starter may contanimated or so called unpasteurized tempeh.

From our experience, cleanliness is the main issue. Handling food production for more than six years, cleanliness is the most important criteria that we look into at all times.

It can happen to anyone and we hope that all of us can avoid such incident by keep the production clean and tidy.

Here are some news and articles related to Salmonella outbreak :

1. Salmonella Outbreak Linked To Unpasteurized Tempeh Sickens 60

2. Tempeh Salmonella Cases Increase From 46 to 60

3. Starter for tempeh tied to salmonella outbreak

4. Smiling Hara Tempeh Salmonella Outbreak (video)

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 20^th 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.

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

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

http://tech.ph.groups.yahoo.com/group/TEMPEH/photos/browse/c0ea

and also open and read “Making tempeh starter” from

http://tech.groups.yahoo.com/group/TEMPEH/files/

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.

Loughborough University Research Finds Tempe Linked to better Memory

People who eat high levels of some soy products, including tofu and other so-called ‘superfoods’, may be at an increased risk of memory loss.

Scientists from the Universities of Loughborough and Oxford, funded by the Alzheimer’s Research Trust, worked with Indonesian colleagues to investigate the effects of high soy consumption in 719 elderly Indonesians living in urban and rural regions of Java.

The researchers’ findings, to be published in ‘Dementias and Geriatric Cognitive Disorders’ later this month, include evidence that a high consumption of tofu is associated with worsening memory, particularly among people aged 68 or older.

Lead researcher, Professor Eef Hogervorst of Loughborough University said: “Soy consumption is on the increase in the West and is often promoted as a ‘superfood’. Soy products are rich in micronutrients called phytoestrogens, but it is not entirely clear what their effect on the aging brain is.

“They have similar effects to oestrogen which may offer neuroprotection to the middle-aged and young but not to over 65s for whom it could heighten risk of dementia and lower memory function.”

Intriguingly, the researchers also found that consuming tempe, a fermented soy product made from whole soy bean, is associated with better memory.Professor Hogervorst said the beneficial effect of tempe might be related to its high levels of folate, which is known to reduce dementia risk.

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Recipe - Vegetarian Curry with Tempe

Ingredients :
250g tempeh, cube cut
100g cabbage, cubed
100g carrot, cut into wedges
3–4 long beans, cut into 3cm lengths
1 potato, cut into wedges
1 brinjal, cut into slanting round slices
4 baby young corns, halved
1 tomato, cut into wedges
4 tbsp oil
800ml low-fat milk
400ml water

Spices (A) (combined and ground)
6 dried red chillies
5 fresh red chillies
2cm piece galangal
2cm piece ginger
1cm piece fresh turmeric
2 tbsp meat curry powder
1/2 tsp belacan stock granules
2 stalks lemon grass, sliced

Spices (B):
5cm cinnamon stick
1 star anise
4 cloves
3 cardamoms, split
2 stalks curry leaves Seasoning:
1 tsp salt or to taste
1 tsp sugar
1 tsp chicken stock granules

How to cook :
Heat oil and fry spices (A) and (B) until fragrant. Add carrot and potatoes and cook for 2 minutes.

Add long beans and brinjals.

Pour in the low-fat milk and bring to just a boil.

Add cabbage, tomato and baby young corns.

Simmer for 1–2 minutes.

Add tempe and cook for an extra 2–3 minutes.

Add seasoning to taste.

Dish out and serve immediately.

Recipe - Dry Masala Tempe

Ingredients :
225g tempe, cut into bite-sized pieces
Oil for deep-frying
1/2 tsp turmeric powder
1/2 tsp salt or to taste
2 green chillies, sliced and seeded
1 red chilli, sliced and seeded
5 shallots, sliced
1 tbsp shredded ginger
2 stalks curry leaves
1 tbsp chilli paste
1 tbsp meat curry powder
1 tsp mustard seeds (biji sawi)
2cm piece cinnamon stick
2–3 tbsp oil
100ml plain yoghurt
1 tbsp lemon juice
1/2 tsp garam masala

How to cook :
Sprinkle turmeric powder and salt onto the tempe slices.

Deep-fry them in hot oil until golden brown and crispy.

Remove and drain on absorbent kitchen paper towels.

Heat oil in a wok or pan and fry shallots until fragrant.

Add in both red and green chillies and fry for 1 minute.

Add in the rest of the ingredients except the tempe.

Cook for 4–5 minutes over a gentle low heat until gravy turns fragrant.

Return the tempe pieces into the wok or pan and stir gently (without breaking the tempe) until well blended or coated with gravy.

Dish out and serve.

Recipe - Crock Pot Lemon Chicken

What you need...

6 Chicken Thighs Without Skin -- or pieces, cut up
1/2 Cup Flour
1 Teaspoon salt
1 Tsp Balsamic Vinegar
3 Tablespoons Catsup
3 Tbsp Brown Sugar
6 Ounces Lemonade, Frozen Concentrate
2 Tablespoons Cornstarch
1/4 Cup water

How to.....

Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet.

Remove chicken and put in the crockpot.

Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken. Cook on high for 3-4 hours.

When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken

New vegetarian food with several benefits

New vegetarian food with several benefits A new vegetarian food that boosts the uptake of iron and offers a good set of proteins. This could be the result of a doctoral dissertation by Charlotte Eklund-Jonsson at the Department of Food Science, Chalmers University of Technology, in Sweden.

The food, called tempe, is moreover a whole-grain product with high folate content. It is generally accepted in medicine that whole-grains reduce the risk of cardiovascular diseases, and it is also believed that it protects against age-related diabetes and certain forms of cancer. The B vitamin folate is the natural form of folic acid and, among other things, is necessary for normal fetal development.

"Tempe is designed for vegetarians, but also for people who want to eat less meat for environmental reasons, for example," says Charlotte Eklund-Jonsson. "We also had the environment in mind when we chose to base it on barley and oats, which are suitable to cultivate in Sweden and therefore do not require long transports."

Tempe is produced through fermentation with the aid of the micro fungus Rhizopus oligosporus. Tempe fermentation originates from Indonesia, but soybeans are used as the raw material there. In her work, Charlotte Eklund-Jonsson developed methods to preserve the high fiber content of the cereal grains and at the same time to enhance their content of easily accessible iron. Normally these two considerations work against each other.

The findings show that the uptake of iron doubled after a meal of barley tempe compared with unfermented barley. In other studies both oat and barley tempe moreover produced low blood sugar responses and insulin responses, which is typical of whole-grain products. The dissertation is titled "Nutritional properties of tempe fermented whole-grain barley and oats - Influence of processing conditions on the retention and availability of iron, starch and folates".

Source: Swedish Research Council

Recipes - Lemon Grilled Tempeh

Try this easy recipe to make your own marinade.

1/4 cup freshly squeezed lemon juice
1/8 cup olive oil
1/4 teaspoon thyme
1/8 teaspoon black pepper
16 ounces tempeh
1 large onion, sliced into rings
4 whole wheat hamburger rolls

Preheat the oven to 400°F.

In a small bowl, combine the lemon juice, olive oil, thyme, and blackpepper for a marinade; set aside. Cut the tempeh into pieces. Place the tempeh pieces in a steamer ormetal sieve over boiling water and steam for 15 minutes.

In a 2-quart casserole dish, combine the tempeh and the onions; pour the marinade over them. Refrigerate for at least 4 hours.

Bake the tempeh, onions, and marinade, covered, for 30 minutes; orcook the tempeh and onions over a grill until heated through, basting with the marinade.

To serve, place the tempeh and onions on the hamburger rolls.Garnish with lettuce and sliced tomatoes.

Yield: 4 servings.
Per serving: 373 calories; 22 grams protein; 18 grams fat; 33 grams carbohydrate; 42% fat.

Nutritional Value of Tempeh

Since tempeh is made from whole soybeans, it is a fiber-rich food. It is also a generous source of many nutrients such as calcium, B-vitamins and iron. Four ounces (oz) of tempeh provides the following:

Calories 204

Protein (grams) 17

Fat (grams) 8

Carbohydrate (grams) 15

Calcium (milligrams) 80

Iron (milligrams) 2

Zinc (milligrams) 1/5

Source: Composition of Foods: Legume and Legume Products. United States Department of Agriculture, Human Nutrition Information Service, Agriculture Handbook, Number 8-16. Revised December 1986.

Lets Cook - Fried Tempeh

What Is Fermentation

Fermentation in food processing typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred. The science of fermentation is known as zymology.

Fermentation usually implies that the action of the microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt.

Fermentation is one way microorganisms can change a food. Certain bacteria, including lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles and dishes such as kimchi.

A common effect of these fermentations is that the food product is less hospitable to other microorganisms, including pathogens and spoilage-causing microorganisms, thus extending the food's shelf-life.

Some cheese varieties also require mold microorganisms to ripen and develop their characteristic flavors.

Tempeh - Introduction

Tempeh/Tempe is made by a natural culturing and controlled fermentation process that binds soybeans 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. Tempeh'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, 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 before people found and realized the rich nutritional value of tempeh, tempeh was referred to as “Javanese meat.”

History of Tempe

Indonesia - Tempeh processing could be the oldest food technology in the history of Javanese people. Serat Centhini, a book published in the 16th century, indicates that tempeh had been produced and consumed by the time of its publication. Tempeh might have been introduced by the Chinese who are making a similar product, soybean koji, which are dehulled soybeans fermented with Aspergillus molds. The use of Rhizopus as tempeh starter in Indonesia may have been due to its better adaptation to the Indonesian climate. The earliest reference to tempeh by a European appeared in 1875 in a Javanese-Dutch dictionary. The rise of tempeh's popularity in Java and its spread to other parts of Indonesia and other countries of the world began in the 20th century. In the 1970s the banana leaf as container for the production of tempeh was replaced by the use of plastic bags.

Europe - In Europe, tempeh is known through the Dutch who once colonized Indonesia. In 1895 the Dutch microbiologist and chemist Prinsen Geerlings made the first attempt to identify the tempeh mold. The first tempeh companies in Europe were started in the Netherlands by immigrants from Indonesia. The first English written article appeared in 1931 the book "Vegetables of the Dutch East Indies ", written by J.J. Ochse. The earliest popular article about tempeh was a 7 page story published in France 1982 in Le Compas.

USA - In the USA, tempeh has been known only since 1946 with the publication of "Possible Sources of Proteins for Child Feeding in Underdeveloped Countries", in the American Journal of Clinical Nutrition. In the 1960s there was new interest in tempeh with research in tempeh at the Cornell University (New York) and at the USDA Northern Regional Research Center (Illinois). In 1961 Mary Otten was the first to begin making tempeh. Great deal of the credit for introducing tempeh to the American public goes to The Farm, a large spiritual and farming community in Summertown (Tennessee). The first commercial tempeh shop was started in 1975 by Mr. Gale Randall in Undadilla, Nebraska. An article by R. Rodale in "Prevention" in June 1977 brought him and his shop national prominence. In the 1980s when the tempeh industry expanded, the media showed new interest and a lot of articles appeared in scientific journals. During 1983 about 1 million commercial tempeh was produced.

Developing countries - In the 1940s Van Veen tried to introduce tempeh in Zimbabwe. But efforts to introduce tempeh as cheap source of protein in Zimbabwe and other developing countries (Africa and South-America) have mainly failed since the local populations have no experience with mold-fermented foods.

Actual trends - In Europe, the USA and other industrialized countries the interest for tempeh is increasing, by growing interest in health, nutrition and vegetarisme.