What's the difference between varieties of tempeh?!
What's the difference between varieties of tempeh?
I was at one of my local grocery stores, and I noticed that the tempeh (which I've never tried, btw) comes in different varieties -- soy, soy-flax, 3-grain, and some other combinations. Do they have differences in flavor? Also, are the different varietes suited to different cooking methods or to different ethnic cuisines?
Answers:
The flavors are different ..you can pan fry, bake or broil them .. you can also add them to casseroles or use an an ingredient to substitute meat ... there are many recipes for Tempeh .......Tempeh begins with whole soybeans, which are softened by soaking and dehulled, then partly cooked. Specialty tempehs may be made from other types of beans, wheat, or may include a mixture of beans and whole grains. .... Name/ Description
tempe bongkrèk made from or with coconut press cake (see below) comes from Central Java and has had bacterial problems..
tempe bosok (busuk) rotten tempeh, used in small amounts as a flavouring
tempe gembus made from okara
tempe gódhóng tempeh made in banana leaves
tempe goreng deep-fried tempeh
tempe mendoan raw-fried tempeh
tempe kedelai simply tempeh, made from soybeans
tempe murni tempeh made in plastic wrap (lit. pure soybean cake)
tempe oncom also onchom; made from peanut press cake; orange colour; Neurospora sitophila
TEMPEH is originally from Indonesia but can be found in Southeast Asia , island of Java , ... today you can find it in almost any vegetarian restaurant or health food store ..as well as many supermarkets as whole foods..
Source(s):
everything you ever wanted to know about tempeh..there is also a great cookbook ..vegan cookbook, by Isa Chandra Moskowitz's "Vegan with a Vengeance"
there are some differences in flavor, but you would cook them all the same.
My favorite is garden vegetable temphe.