400 Years of Tempeh
We trace how the Indonesian fermented superfood has traveled and evolved throughout history
By Indonesia Gastronomy Network
by Indonesian Tempe Movement
The Arts & Sciences of TempehIndonesia Gastronomy Network
Tempeh
Tempeh is a 400-year-old fermented food originated in Indonesia, where it has been a staple source of protein. Tempeh is typically made of soybeans, but it can be made of many other beans, grains, and legumes by the same fermentation process.
Wrapping Materials
Various leaves can be used to wrap tempeh during fermentation. Waru, teak, and guava leaves are some of the oldest known, while banana leaf is the most popular one in Indonesia.
The Magic of Fermentation
After 24-72 hours, the beans are bound together by a beautiful white body of fungi, making it sliceable and can be cooked just like meat.
Tempeh was recorded on Serat Centhini
Serat Centhini is twelve volumes compilation of Javanese tales and teachings, written in verse and published in 1814. The events written was based on events that took place during the reign of Sultan Mataram in the 1600s.
The first documented dish of tempeh (2019-03-26/2019-03-26) by Driando of Indonesian Tempe MovementIndonesia Gastronomy Network
The Oldest-Documented Tempeh Dish
Noted as a dish to welcome guests in the 300+ year-old document Serat Centini, sambal tumpang or sambal lethok is the oldest-documented tempeh-based dish.
Sambal tumpang (tempeh curry)
Tempeh is cooked in coconut milk with spices, drizzled on boiled vegetables, and typically eaten with rice and rice crackers. This dish uses both regular tempeh and over-fermented tempeh to enhance its umami flavour profile or 'depth' and 'roundness' of taste.
Serat Centhini Old Javanese inscription where tempe was first documented.
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The Nuance of the Land of Tempeh
Klaten, Central Java, Indonesia
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The most popular tempeh dish by Driando of Indonesian Tempe MovementIndonesia Gastronomy Network
The Anatomy of Typical Tempeh-based Plate
Tempeh is typically consumed as a meat replacement, combined with rice and vegetables.
Fried Tempeh: The Most Popular Way to Cook Tempeh
Due to its great taste, 'tempe goreng' or fried tempeh has been the most popular tempeh dish. Tempeh contains low amount of fat to begin with, which contributes to fried tempeh not giving bloating sensation while and after eating.
Dippings
Fried tempeh is usually combined with various types of sambal (ground and seasoned chili pepper dipping) and kecap manis (sweet soy sauce made of fermented soybean)
"Tempe Orek" / "Kering Tempe" - Caramelised Tempeh
Sautéed with coconut sugar, sweet soy sauce, lemongrass, bayleaf, and other aromatics, this dish has a distinct flavour, a combination of sweet, savoury, and a little bit spicy flavours.
How tempeh is typically sold on pushcarts around neighbourhoods in Indonesia
Touring the Land of Tempeh
