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Tempeh being sold in a traditional market in Indonesia. Tempeh or tempe (/ ˈ t ɛ m p eɪ /; Javanese: ꦠꦺꦩ꧀ꦥꦺ, romanized: témpé, Javanese pronunciation:) is a traditional Indonesian food made from fermented soybeans. [1] It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. [2]
Cut tempeh into large pieces and steam for 5 minutes. Remove from heat and set aside to cool slightly. In large skillet over medium heat, sauté garlic and onion in 1 tablespoon olive oil. Add apricots, fennel and capers and stir. Add mirin and sauté 2 minutes longer or until apricots are lightly seared.
As the tempeh bakes it gets so crispy and flavorful, perfect for serving alongside roasted broccoli and white rice for a quick dinner. Get the Baked Tempeh With Peanut Sauce recipe.
Want to make Tempeh with Apricots and Capers? Learn the ingredients and steps to follow to properly make the the best Tempeh with Apricots and Capers? recipe for your family and friends.
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Frying. Mendoan is a type of fried food that comes from the residency of Banyumas, Central Java, Indonesia. [1] The word mendoan comes from the Banyumasan language word Mendo which means half-cooked or mushy; mendoan means cooking with much hot oil quickly so the cooking is not properly completed.
Tempeh, a popular Indonesian food, is created by fermenting soybeans with Rhizopus oligosporus. [9] To create tempeh, soybeans first must be soaked in water (usually overnight) at a temperature similar to the environment in which it is placed. The soybean's outer covering is then removed, and the beans are partially cooked.
Gado-gado (Indonesian or Betawi) is an Indonesian salad [1] of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong (compressed cylinder rice cake wrapped in a banana leaf), [3] served with a peanut sauce dressing.