Tempeh
Sign in to savethumb|right|Tempeh being sold in a traditional market in Indonesia
Key facts
- Food.name
- Tempeh
- Food.image
- Tempeh (8681605421).jpg
- Food.image_size
- 300px
- Food.caption
- Fresh tempeh
- Food.alternate_name
- Tempe
- Food.country
- Indonesia
- Food.region
- Java
- Food.creator
- Javanese cuisine
- Food.main_ingredient
- Soybeans, Fermentation starter (Rhizopus spp.)
via Wikipedia infobox
Article
41 sectionsContents
- Etymology
- History
- Debate over origins
- Production
- Dry matter losses and yield
- Determining quality
- Packaging
- Nutrition
- Effects of fermentation
- Preparation
- Types
- {{Transliteration|jv|Tempe gembus}}
- {{Transliteration|jv|Tempe semangit}}
- {{Transliteration|jv|Tempe gódhóng}}
- {{Transliteration|jv|Tempe murni}}
- {{Transliteration|jv|Tempe menjes kacang}}
- {{Transliteration|jv|Tempe bongkrèk}}
- Oat tempeh
- Cooking methods and recipes
- {{Transliteration|jv|Tempe goreng}}
- {{Transliteration|jv|Tempe bacem}}
- {{Transliteration|jv|Tempe mendoan}}
- {{Transliteration|jv|Tempe kering}}
- {{Transliteration|jv|Tempe orek}} or {{Transliteration|jv|orak-arik tempe}}
- {{Transliteration|jv|Tumis tempe}} or {{Transliteration|jv|oseng tempe}}
- {{Transliteration|jv|Tempe penyet}}
- {{Transliteration|jv|Tempe satay}}
- {{Transliteration|jv|Kripik tempe}}
- Tempeh sandwich or tempeh burger
- Preservation
- Antimicrobial agents
- Non-refrigerated fresh tempeh
- Storage methods
- Dehydration
- Air tray drying
- Sun drying
- Freeze-drying
- Spray-drying
- Deep-frying
- See also
- References
thumb|right|Tempeh being sold in a traditional market in Indonesia
Tempeh or tempe (; , ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.