GOOD tasting and good looking tempeh is a product of human creativity. It takes years to master the art of making good Indonesian quality soy tempeh.
Indonesian Cuisines tempeh looks good, smells good, and tastes good. We use the best quality soybeans and the highest quality of tempeh inoculum (tempeh starter).
Compare our excellent soy tempeh with other soy tempeh and you will agree that ours is the BEST. We do not mix our soy tempeh with barley, celery, carrot, rice, cereals, sunflower seeds, or anything else to make it look good and taste good.
Our NEW soy tempeh is white, thick, compact, firm and has a naturally delicious aftertaste. Having said that, a delightful aftertaste, however, is one of the most important test criteria we use in defining good quality soybean tempeh.
Various Rhizopus species and numerous microorganisms can grow on soybean tempeh. The surface color of the pure soy tempeh and the smell and taste of it are not only determined by the fermentation process but also, more importantly, by what microorganisms have grown on the tempeh. Read this. And if you are still not convinced, please read this one also.
Indonesian Cuisines tempeh can last for weeks in the refrigerator if properly packaged and refrigerated before it eventually turns into "tempe bosok". Some tempeh tastes "horrible" soon after they are stored in the freezer or refrigerator, worse than "tempe bosok". These are tempeh that has been contaminated with unwanted microorganism during and after the fermentation process.
Unlike fermentation of rice, yucca root, and starches or sugars, the final product of soybean protein fermentation is not tofu as some may have thought, or alcohol, like beer and wine, as some may have wished; but "tempe bosok". It gives off a pungent ammonia-like odor resembling bacteria contaminated sewer water. This kind of tempeh is locally known as "tempe bosok" or rotten tempeh, literally.
If it looks, smells and tastes good, eat it. If it doesn't, don't risk your life, or your immune system over a worthless piece of tempeh that has been contaminated with bacteria and mycotoxins that may have grown on your tempeh that you have made somewhere in your back room or backyard.
Tempeh originated in Indonesia. It has been consumed for centuries in many parts of Indonesia. Tempeh dishes can be found in almost every home and every restaurant in many parts of Indonesia.
Tempeh is ideal as a meat or chicken substitute. It is easy to cook and can be added to virtually any dish. Soon soy tempeh will be the food of the future in North America as more and more people are becoming aware of the benefits of eating good and healthy non-meat diet.
We hope you will make Indonesian quality pure soy tempeh part of your regular daily meal, the kind of soy tempeh that you see above, and below -