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January 18, 2021
THE WASHINGTON POST – Whenever I see an Indonesian recipe for
tempeh, I give it a try. That’s because even though I’ve been a fan of the fermented soybean cake for years, I’m still trying to unlock all its secrets, and Indonesia is where it was born.
As chef Lara Lee wrote in her beautiful recent cookbook,
Coconut & Sambal,
tempeh hails from 18
th Century Java, “and today it is described as Indonesia’s gift to the world. It’s used for meat-free burger patties in international street-food markets, sold globally and is often the star of vegan bowls served with chia seeds and other superfoods that were made famous in Bali and now have a home at brunch spots all over the world”. ....

Jawa Timur , City Of , United Kingdom , Tempe Manis , Joe Yonan , Lara Lee , Century Java , Soy Tempeh , Total Fat , Saturated Fat , Dietary Fibre , ஜவ டைமூர் , நகரம் ஆஃப் , ஒன்றுபட்டது கிஂக்டம் , டெஂபீ மணிச் , ஓஹோ யோனன் , லாரா லீ , சிஇஎன்டியுவ்ஆர்ஒய் ஜாவா , சோயா தேம்பே , மொத்தம் கொழுப்பு , நிறைவுற்றது கொழுப்பு , உணவு ஃபைபர் ,