Know 7 Type Tempe in Indonesia

Know 7 Type Tempe in Indonesia

Tempe is known so far is tempeh is made from soy. Tempe this type are usually white in color like stringy, solid shape. When in fact there are many types of tempeh raw materials are not derived from soybeans. For the efficacy and usefulness of each different tempe. Even among the following types of tempe much we do not know. To be worthwhile to get acquainted with the types of tempe in Indonesia.

There is what kind of tempe in Indonesia?

In its common in Indonesia have 7 kinds of tempe. Here are 7 types of tempe

  1. soybean tempeh

Tempe this type is the type of soybean that were encountered. Raw materials derived from soybeans by yeast and fermented to become tempeh. For different types raginya with yeast to make the tape. Tempe contains vitamins B and E, minerals (calcium, phosphorus and iron), fiber, protein and fats that are good for the body.

tempe-rebus

  1. Tempe Bongkrek

Tempe of this type are now not so much manufactured anymore, unlike in 1970-1980’s. At that time a lot is being poisoned by eating tempe Bongkrek this. Tempe Bongkrek made from coconut pulp, the remainder of industrial and household waste. Tempe This could lead poisoning because it contains acid that is quite high, exceeding the recommended limits. For the manufacture of tempeh Bongkrek be greatly reduced.

Tempe Bongkrek

Tempe Bongkrek

  1. Tempe Koro Sword or Jack Bean Tempeh

Tempe koro sword (Canavalia enciformis) is made from soybean tempeh koro. At the first time more people are making tempe koro to be consumed daily. Tempe koro actually contain toxic cyanide acid. But if through a process of soaking and washing repeatedly and boiled for a period of time then koro tempeh can be made into delicious and safe from toxins.

  1. Tempe surly

This type is also derived from koro, but of the kind of surly (Mucana pruriens). For surly tempeh can now be found in traditional markets. In general, in the mature form. Koro Bacem surly usually cooked or fried. For the color white surface such as soy tempeh but black beans and peanuts are still intact form. To taste is not delicious as usual soy beans, a little bit bitter. Unlike the usual soybean tempeh from savory. Normally tempeh fan surly among older people.

Tempe Benguk

Tempe Benguk

 

  1. Tempe Green Beans

In general, green beans (vigna radiata) was made into a green bean porridge or Burjo term in Yogayakarta. But actually green beans can also be made into tempe that tastes good and nutritious. In some places in Yogyakarta, tempeh of this type can be found. Although there are not as many as usual soybean tempeh.

Tempe Kacang Hijau

  1. Tempe Cowpeas

Winged is one tasty vegetable material to be used as food ingredients. Cooked usually young. Can be cooked into a snack, Lotek or gado-gado or disayur oseng also scrumptious. Shaped like a star but in elongated and jagged edges. Inside winged beans on aged peanuts that can be used to make tempeh. Tempe cowpeas including rare.

  1. Tempe gembus

Tempe gembus is tempeh made from tofu. Its texture is soft, white surface. To tempeh are still many species are found. For the price now competes with soybean tempeh. Stake tempenya round shape or a square with a small size. Tempe is delicious when fried using flour with thinly sliced. Can also be made bacem tempe gembus. For vitamin content is not as complete and as good as soy tempeh. For it is suitable when used as a distraction, not the main menu.

Tempe Gembus

Tempe Gembus

In addition, there is another type lamtoro tempeh tempe, tempe menjes, pigeonpea tempe tempe, tempe munggur and others. It is one of the nation’s wealth from Indonesia who now remain preserved.

 

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Related words: Soybean tempeh, how to make tempeh, tempeh recipe, tempeh recipe Orek, ways of making tempe, tempe Orek recipe, the process of making tempe, tempeh dishes

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