Been travelling up and down the past few weeks so feel kind of guilty that no soup recipes are forthcoming! I have a few drafts but no nice photos so I thought I'd skip that and do a post on 'tempeh'.
To say that I love tempeh (fermented soya bean cake) is an understatement. I love it. I love it because it has a nutty texture with a good bite and lots of goodness too. Soya beans are much adored in Chinese cuisine but this Indonesian/Malay fermented soya bean cake is something most Chinese don't buy - which is unfortunate because it's easy to prepare.
Tempeh is sold in supermarkets and wet markets - either wrapped in traditional banana leaves and newspaper or in plastic. If wrapped in plastic, you can see the mossy growth on the soya bean which can turn off some people.
Tempeh is one of the most nutritious and cheapest sources of protein you can get. It is the kind of food you can buy for RM1 per packet.
But how do you eat tempeh? I slice the tempeh as thinly as I can, douse them well with some turmeric powder (1 tablespoon would do) and 1 tablespoon corn flour with half a teaspoon of fine salt. Leave to marinate for 10 minutes.
Heat up some oil. Here you can either use a pot of oil (like deep frying) or a shallow pan with a little oil (if you're on a health conscious diet).
Fry the tempeh slices until done. If deep-frying, the tempeh will float up when done. If shallow pan-frying, fry for about 5 to 8 minutes on a medium heat or until it turns a golden colour. Drain on paper towels and serve hot with Linghams chili sauce, preferably.
You can eat it as a snack or you can eat it with rice.
If you have never had tempeh before, this is one of the best ways to get acquainted with this protein heavyweight.