Garuda Indonesia Colours Magazine May 2018 | Page 75

Explore | Flavours
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From rural Java to the finest restaurants, this soy-based
superfood is conquering the globe, one bite at a time.
Known as ‘poor man’s meat’, tempeh
is a common item on the dining tables
of Javanese families, especially at the end
of the month, when money is scarce.
However, people around the world are
waking up to the potential of this humble
fermented food with a subtle earthy flavour
as a highly versatile source of vegetarian-
and vegan-friendly protein.
There are boundless ways to cook with
tempeh: frying, stir-frying, braising and
grilling will transform it into tasty and
healthy morsels. It can be eaten alone or
used in a variety of dishes, from soups to
salads and stews. As well as being a staple
in Javanese homes, tempeh is omnipresent
in Indonesian warung Tegal – small kiosks
selling affordable homestyle meals, usually
open at lunchtime to cater to lower- and
middle-class workers who can’t often
afford to eat at restaurants.
Tempeh is scientifically proven to be a superb
meat substitute: high in protein, low in
saturated fat and cholesterol, naturally low
in sugar (hence suitable for diabetics), highly
digestible and nutritious, and containing
calcium, iron, zinc, vitamin B12 and
probiotics, as well as anti-cancer isoflavones.
It’s also more environmentally friendly
to produce than meat. All are worthy
reasons to eat more tempeh!
Tempeh’s part in Indonesia’s rich culinary
heritage began many centuries ago. The
Javanese word kedele (soy) first appeared
in the tale of Serat Sri Tanjung, believed to
have been written around the 12 th or 13 th
century. The earliest reference to tempeh
as a staple was found in Serat Centhini,
a 12-volume manuscript edited in 1815,
about the odysseys of the Sunan Giri
Prapen’s three children who escaped
Giri, Gresik, East Java.
While tempeh is often sold in plastic
packages these days, traditionally it’s mostly
wrapped in banana leaves and sometimes
in teak leaves. Originally, though, tempeh
was swaddled in Hibiscus tiliaceus leaves
– daun waru in Indonesian – as the
Tempeh is scientifically
proven to be a superb
meat substitute: high in
protein, low in saturated
fat and cholesterol,
naturally low in sugar.
bottom surface of the leaves is coated in
feathery hairs to which the mould Rhizopus
oligosporus naturally attaches. This particular
fungus – now manufactured in powder
form – is fundamental to the fermentation
process, and it’s the culture responsible for
forming the white mycelium that binds the
cooked soybeans into a firm yet soft cake.
It doesn’t require sophisticated tools
to make a small batch of tempeh, although
a warm environment is necessary as it
needs to ferment for 24 to 60 hours, ideally
at a room temperature of around 30°C
to 32°C. If you’re tempted to prepare
your own tempeh at home, you can find