Tempeh

[Guest guest]

'Tempeh (pronounced TEM pay) is a traditional Indonesian food. This chunky,

tender cake of soybeans [with a rich flavor sometimes described as smoky or

nutty. The flavor also has been compared to that of mushrooms] is consumed

daily in Indonesia, usually with rice as part of the main meal, or sometimes

by itself as a snack ... Whole soybeans are usually mixed with a grain such

as rice or millet ... In Western tempeh factories, commercial starters are

used to produce tempeh, and the fermentation process takes place under

carefully controlled conditions.

 

'Frozen tempeh keeps well for several months. Tempeh can be kept in the

refrigerator for about 10 days. As with other aged or fermented products,

like cheese, a little mold on the surface of tempeh is harmless.'

 

'Tempeh has a tender chewy consistency ... It is delicious on the grill.

First steam cubes of tempeh and marinate them in a lemon marinade or a zesty

barbeque sauce. Then grill until browned. Add chunks of tempeh to spaghetti

sauce, sloppy joes or chili mix, or to favorite soups and casseroles. Steam

and grate tempeh and mix with chopped onions and celery and mayonnaise for a

sandwich spread. Pan fry it with mushrooms, onions and bread crumbs for a

delightful mushroom stuffing.'

 

http://www.soyfoods.com/soyfoodsdescriptions/Tempeh.html

 

'Tempeh is an excellent source of quality soy protein, calcium, vitamin b12

and Phytoestrogens.'

 

http://www.beansupreme.co.nz/ourProducts/tempeh.htm

 

There is a picture here:

 

http://www.gnc.com/health_notes/Food_Guide/Tempeh.htm

 

Lee-Gwen