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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.

Nusa tenggara timurNew south walesEast timorCity ofUnited kingdomLara leeIndonesia tempe movementIndonesian kitchenIndonesia tempeIndonesian kitchenBloomsbury publishingநுசா தெங்க்கர டைமூர்புதியது தெற்கு வேல்ஸ்கிழக்கு டைமர்நகரம் ஆஃப்ஒன்றுபட்டது கிஂக்டம்