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| Tahu dan Tempe |
Tahu Goreng
In Indonesian and Malay language; tahu or tauhu refers to 'tofu' and goreng indicates 'fried'. Tofu was originated from China and brought to Southeast Asia by Chinese immigrants to the region. Fried tofu cannot be claimed as a dish exclusively found in Malay cuisine or Indonesian cuisine since tofu and fried tofu are consumed extensively in Asian cultures, and has found its way into mainstream Western vegetarian diets.
Tahu goreng is a generic name for any type of fried tofu in Indonesia, it can be mildly fried or deep fried, plain or battered. In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis (sweet soy sauce) and chopped chili peppers and shallots.
Tempeh
Tempe is a traditional soy product that is originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.
It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities.
Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.
Pray for Indonesia, Jesus Bless Indonesia!
