RESEPI 48: SAMBAL KERING TEMPE / DRIED SAMBAL WITH FERMENTED SOYA BEAN

Hello guys…

How are you? Hope you guys have an amazing day.

Today topic is Tempe a.k.a fermented soya bean. Tempe is a product that originated in Indonesia and popular in Malaysia especially at South Malaysia.  It is made by a natural culturing and a controlled fermentation process that includes adding a tempeh starter, which is a mix of live mold. When it sits for a day or two, it becomes a cake-like, fermented food.

Tempe is easy to prepare, delicious and high in protein with its nutty flavor and firm texture. Much like other meatless sources of protein, such as tofu and seitan, tempe is a popular choice among vegans and vegetarians because it's packed with nutrients.

Tempe is a good source of protein, iron, manganese, phosphorus, magnesium and calcium. It is also low in carbs and sodium. Tempe is high in soy protein, which can promote satiety, reduce hunger and increase weight loss and contain soy isoflavones. Studies show that soy isoflavones and soy protein may decrease blood cholesterol levels and may possess antioxidant properties and could be beneficial in decreasing oxidative stress and chronic disease. Other benefit is tempe is high in calcium and may help increase bone density and prevent bone loss.

Tempe may not be for everyone because eating tempe may trigger an allergic response for those allergic to soy, which could include symptoms like hives, swelling or difficulty breathing. Additionally, soybeans are considered a goitrogen - substances found in certain foods that can interfere with the function of the thyroid gland if consumed in big amount. So, for those with impaired thyroid function may limit their intake of tempe.

Okey..Now we move to simple recipe for tempe that you can follow. This is my favorite dish to cook tempe. Let’s check it out!!

Simple Side Dish : Sambal Kering Tempe

Ingredients:

250 gr tofu (bean curd)

250 gr tempe

3 tbsp chili paste

2 potatoes

1 small bowl anchovies

2 onions

5 cloves garlic

3 tbsp sugar

2 tbsp sweet soy sauce

1 tsp salt

Methods

Cut the tempe and tofu into dice sized pieces. Same goes to potatoes. Cut into slices.

Heat in a wok the oil and fry the tempe, tofu and potatoes into golden brown.

Then fry anchovies until golden brown and left aside.

Cut the onions and the garlic fine.

Fry the onions and garlic for 3 minutes in the same oil before.

Then add chili paste. Mix all together until the paste cooked.

Add the sweet soy sauce, sugar and the salt and let in simmer slowly for 2 minutes.

Then add the tempe , potatoes, tofu and anchovies and let in simmer for a few moments. Taste for extra seasoning.

Done. Ready to eat !!