Tempeh, decent alternative and tasty ingredient

Tempeh, decent alternative and tasty ingredient

What is tempeh?
Unknown is unloved. That is certainly the case with tempeh, although more and more in the viewer to stand. And not without reason! Tempeh is from Indonesia, a cake made from whole soybeans. It is rich in vitamins, minerals and fiber, low in fat and cholesterol Fri Tempeh contains, by the way of it, many high quality protein with all essential amino acids and is easily digestible. Because it is fairly neutral in taste it is easy to combine with other ingredients. Tempeh is also easy to taste and is ideal for marinating all kinds of flavors.

How tempeh is made?
Unlike tofu, tempeh is made from whole soybeans. This ensures that tempeh is so rich in fiber. First, the soybeans are soaked to soften them, then the light is cooked and the membranes removed. After the beans are mixed with the fungus (Rhizopus oligosporus) which ensures that the beans are fermented and causes the beans to form a solid block that is easy to cut and process. Sometimes little vinegar added to the Phwaardes influence. This has no effect on the taste of the finished product. This whole process takes more than 36 hours.

Can you make tempeh?
Yes, tempeh can make. It is a long and delicate process that must perform well for a good result. First you divide the beans to the membranes to remove. Then week to the beans in water for several hours (6 to 12 hours). You will see that the membranes are surfaced and so you can remove. After soaking, the beans are cooked in water with a little vinegar. When they have cooked for about 40minuten, one must ensure that the beans are completely dry before you let them cool. This can be done by them in a saucepan over low heat them without adding water. If the beans are dry, let them cool. For the fermentation to occur, you can store in the 'tempeh starter' find. This scatter you follow the instructions on the package when you tempeh and ensures that the beans with the starter well stirred so everything is evenly divided. Now you can do mass in plastic bags. Watch out, you need these bags to two inches of a hole approximately 0.5 mm to ensure that the fungus can 'breathe' and can do its work. Let these parcels now rest for 48 hours at a temperature of about 30 ° C (the fungus can best flourish). After you can consume tempeh.

Why use tempeh
Vegetarians who seek an alternative to meat, tempeh have long ago discovered. Since the same amount of proteins than chicken and beef, is a perfect replacement. But you do not have to be vegetarian tempeh to appreciate. Since many proteins, it is a good replacement, but also because it contains less fat than meat on the same protein. Because tempeh can absorb other flavors easily and readily processable structured, it can be used in many preparations, both hot and cold dishes. The fact that you in many different ways to prepare, cold, fried in a wok, fried, marinated, ... is an excellent variety and original ingredient. Since tempeh is prepared salt-free, it is one of the few ingredients that you can use in a low salt diet. For children it is very suitable because of its easy digestibility. However, tempeh is a grain and contains gluten, it can not be applied in a gluten free diet.

A recipe
Marinade:

* 1 small box of tomato concentrate
* 1 teaspoon honey
* 6 el soy sauce
* 2 teaspoons sambal oelek (this can vary if you want to spice)
* Pepper and nutmeg to taste


Rest of the ingredients:

* 1 eggplant
* 1 large onion
* 2 potatoes
* 4 tomatoes
* 1 zucchini


Cut the tempeh into small slices and put them in a bowl as little as possible to each other. Pour the marinade about (if the pieces to each other can they pour marinade over each layer) and leave overnight in the refrigerator.
Cut the eggplant into thin slices and leave it just there, sprinkled with salt. Meanwhile, cut the zucchini, onion and tomato, peel the potatoes and cook them just not al dente. Fry the onion in a pan and then add the eggplant to be washed. Let this just simmer and add the tomatoes, zucchini again.
Pour a dash of olive oil in a pan and let good hot. Fry the crispy tempeh. Put a layer of potatoes in a casserole, this the tempeh slices and then the greeting. Sprinkle with breadcrumbs and garnish with some slices mozarrella and put under the broiler for 2 minutes. Serve immediately.

If you prefer crispy fried tempeh, you can instead serve it separately in a casserole.
Bon appetit!