Tempeh

tempeTempe bacemtempe bongkrèk
Tempe or tempeh (témpé, ) is a traditional soy product originating from Indonesia.wikipedia
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Rhizopus oligosporus

R. microsporus var. oligosporusR. oligosporus
Here a special fungus is used, which has the Latin name Rhizopus oligosporus, usually marketed under the name Tempeh starter. For example, a fermentation starter containing the spores of fungus Rhizopus oligosporus or Rhizopus oryzae is mixed in. The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°C (86°F).
Rhizopus oligosporus is a fungus of the family Mucoraceae and is a widely used starter culture for the production of tempeh at home and industrially.

Soybean

soysoybeanssoya
It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.
Fermented soy foods include soy sauce, fermented bean paste, natto, and tempeh.

Fermentation in food processing

fermentationfermentedferment
It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.
East and Southeast Asia: amazake, atchara, bai-ming, belacan, burong mangga, com ruou, dalok, doenjang, douchi, jeruk, lambanog, kimchi, kombucha, leppet-so, narezushi, miang, miso, nata de coco, nata de pina, natto, naw-mai-dong, oncom, pak-siam-dong, paw-tsaynob, prahok, ruou nep, sake, seokbakji, soju, soy sauce, stinky tofu, szechwan cabbage, tai-tan tsoi, chiraki, tape, tempeh, totkal kimchi, yen tsai, zha cai

Sundanese cuisine

Sundanesecuisinedish
Among fermented bean products, oncom is more prevalent in West Java, where it serves as the main ingredient in various Sundanese cuisine traditional dishes, including oncom goreng, oncom leunca, and nasi tutug oncom.
Sambal terasi is the most important and the most common condiment in Sundanese cuisine, and eaten together with lalab or fried tofu and tempeh.

Oncom

onchom
Tempe oncom, or simply onchom, is made from peanut press cake or soy dregs.
There are two kinds of oncom: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using mold.

Vitamin B12

vitamin B 12 cobalaminB12
In traditional tempe-making shops, the starter culture often contains beneficial bacteria that produce vitamins such as B 12 (though it is uncertain whether this B 12 is always present and bioavailable).
Natural sources of B 12 include dried and fermented plant foods, such as tempeh, nori and laver, a seaweed.

Sayur lodeh

lodehLontong
Having a slightly pungent aroma, small amounts are used as a flavoring agent in traditional Javanese sayur lodeh vegetable stew.
Common ingredients are young unripe jackfruit, eggplant, chayote, melinjo beans and leaves, long beans, green chili pepper, tofu and tempeh, cooked in coconut milk and sometimes enriched with chicken or beef stock.

Rhizopus

The principal step in making tempe is the fermentation of soybeans which undergo inoculation with Rhizopus spp.
R. microsporus var. oligosporus is used to make tempeh, a fermented food derived from soybeans.

List of meat substitutes

List of meat substitutes
Substitutes are often based on soybeans (such as tofu and tempeh), gluten, or peas.

Tofu

bean curdbeancurdsilken tofu
Like tofu, tempe is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities.
Tahu bacem is commonly prepared along with tempeh and chicken.

Ayam penyet

Ayam goreng penyet
Usually served in addition to other penyet dishes, such as ayam penyet (chicken) or iga penyet (ribs).
Ayam penyet (Javanese for: smashed fried chicken) is Indonesian — more precisely East Javanese cuisine — fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh.

Satay

sateBarbecueKajang Satay
Tempe skewered and grilled as satay.
Sate Ambal: A satay variant from Ambal, Kebumen, Central Java. This satay uses a native breed of poultry, ayam kampung. The sauce is not based on peanuts, but rather ground tempeh, chilli and spices. The chicken meat is marinated for about two hours to make the meat tastier. This satay is accompanied with ketupat.

Javanese cuisine

JavaneseJavaJavanese dish
Tempe bacem is a traditional Javanese dish originating in Central Java.
Malaysian-Javanese dishes such as nasi ambeng, soto ayam, pecel, tempe, and sambal tempe are popular in Malaysia.

Indonesia

🇮🇩IndonesianRepublic of Indonesia
Tempe or tempeh (témpé, ) is a traditional soy product originating from Indonesia. Traditional tempe is often produced in Indonesia using Hibiscus tiliaceus leaves.
Another fermented food is oncom, similar in some ways to tempeh but uses a variety of bases (not only soy), created by a different fungi, and particularly popular in West Java.

Mold

mouldmoldsfilamentous fungi
Its color is tan to brown and mold develops in sparse patches.
Rhizopus oligosporus – tempeh

Rhizopus oryzae

R. oryzae
For example, a fermentation starter containing the spores of fungus Rhizopus oligosporus or Rhizopus oryzae is mixed in. The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°C (86°F).
Historically, it has been used in fermentation, specifically to ferment soybean and create tempeh in Malaysia and Indonesia.

Fungus

fungifungalnecrotrophic
For example, a fermentation starter containing the spores of fungus Rhizopus oligosporus or Rhizopus oryzae is mixed in. The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°C (86°F).
Shoyu koji mold (Aspergillus oryzae) is an essential ingredient in brewing Shoyu (soy sauce) and sake, and the preparation of miso, while Rhizopus species are used for making tempeh.

Coconut

coconut palmcoconutscoconut tree
Tempe bongkrèk is a variety of tempe from Central Java, notably Banyumas regency, that is prepared with coconut dregs.
On the island of Java, the sweet and savoury tempe bacem is made by cooking tempeh with coconut water, coconut sugar, and other spices until thickened.

Okara (food)

okarasoy pulpBiji
Soft and fluffy tempe made from soy pulp or tofu dregs.
Okara can be used to make tempeh, by fermenting with the fungus Rhizopus oligosporus.

List of soy-based foods

soy foodssoy-based foods
List of soy-based foods
Tempeh

Burkholderia gladioli

B. gladioliBurkholderia gladioli'' pathovar ''cocovenenansP. alliicola
This type of tempe has led to several cases of fatal food poisoning, as it occasionally gets contaminated with the bacterium Burkholderia gladioli, and the unwanted organism produces toxins (bongkrek acid and toxoflavin) from the coconut, besides killing off the Rhizopus fungus due to the antibiotic activity of bongkrek acid.
Tempe bongkrèk, a variation of tempeh prepared with coconut, is susceptible to B. gladioli pathovar.

Hibiscus tiliaceus

sea hibiscuscottonwoodhau
Traditional tempe is often produced in Indonesia using Hibiscus tiliaceus leaves.
In Indonesia H. tiliaceus is also used for fermenting tempeh.

Bongkrek acid

bongkrekic acidbongkrekic acid.
This type of tempe has led to several cases of fatal food poisoning, as it occasionally gets contaminated with the bacterium Burkholderia gladioli, and the unwanted organism produces toxins (bongkrek acid and toxoflavin) from the coconut, besides killing off the Rhizopus fungus due to the antibiotic activity of bongkrek acid.
It is produced in fermented coconut contaminated by the bacterium Burkholderia gladioli pathovar cocovenenans. In particular, it has been implicated in deaths resulting from eating coconut-based product known as tempe bongkrèk, which is banned in Indonesia.

Central Java

CentralJawa TengahCentral Java Province
Tempe bacem is a traditional Javanese dish originating in Central Java.
Tofu and tempe serve as common fish and meat replacement.

Sambal

sambal terasisambolsambal belacan
Also known as kering tempe (lit: "dry tempe"), or sambal goreng tempe if mixed with plenty of hot and spicy sambal chili pepper sauce.
Sambal Kicap: Made from mixed of sweet soya sauce, shallot, garlic, bird's eye chili for any fried dishes especially for fried banana, fried tempeh or condiment for soto and bihun soup.