Tempeh
Whole soybeans bound into a firm cake by a white mould — nutty, mushroomy and much firmer than tofu. From Java, where it's fried, braised sweet (bacem) or added to sambals.
nutty · mushroomy · firm
What to do with it
Classics built on it
JavaneseGado-gadoBlanched vegetables, potato, tofu, tempeh, egg and lontong under a thick peanut sauce, with prawn crackers on top.No one here has made it yetJavaneseTempeh bacemTempeh (and often tofu) simmered in coconut water, palm sugar and spice until the liquid is gone, then fried until dark and sticky.No one here has made it yetSundaneseNasi timbelRice rolled hot in banana leaf, served with fried chicken, tofu, tempeh, salted fish, raw vegetables and sambal.No one here has made it yet Knowing it
- Where to buy
- Indonesian shops and health-food stores, fresh or frozen. A pale, evenly white cake with no grey patches is fresh.
- Worth knowing
- Steam or simmer it for ten minutes before frying or marinating; it takes flavour far better and loses any bitterness.