masak-masak.

today, we cook dinner at home. ever since i moved to this place, i’ve enjoyed many cooking sessions with friends. tonight, the menu was mix veg dish of cauliflower, broccoli, tofu and carrots and fried tempe. a vegetarian friend has introduced me to the wonders of tempe and i think i’m officially now an addict. oh and what a wonderful addiction it is!

this is what wiki has to say on it:

Tempeh, or tempe in Indonesian, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soyfoods in that it is the only one that did not originate in China or Japan. It originated in today’s Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins compared to tofu, as well as firmer texture and stronger flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.

this is how you select tempe:

you can get it at most supermarkets but i recommend you to get it the pasar where it would be homemade and yummier!

this is the simpliest way to cook it, stir fry:

i’ve begun to enjoy my meals with a lot less meat (except for the irresistable siew yok and salmon) thanks to tempe, and hopefully one day, i’ll reach the ‘sainthood’ of vegetarianism.🙂

and if you don’t cook meat, buying fresh produce and cooking at home is actually a lot cheaper than eating out all the time. other than the health factor, it is a lot of fun if you do it with great company.

eat, drink and be

mien

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