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At many eateries in Indonesia, you ll find a fermented soy cake called tempeh (
tempe in Indonesia). Whether fried, baked, grilled, sauteed or steamed, this protein-rich ingredient is cubed in curries and sliced in salads. You ll also find them in noodle dishes, mains and side dishes.
Tempeh is gaining favour in Australia. It s high in protein and fibre, low in fat and rich in vitamins including calcium and zinc. It s the only plant-based source of vitamin B12.
Indonesian-Australian chef and author Lara Lee was raised in Sydney. After studying journalism, a company-sponsored her move to London to work in sales. She still resides there, but now she cooks instead. By her early 30s, she d graduated from culinary school and worked across various Michelin restaurants before opting to cook food that represented her cultural roots.
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