“Tempe is a traditional fermented product that originated in Indonesia. The Indonesian has consumed tempe for a long time as an affordable and cheap protein source. It plays an essential role in Javanese societies and is usually served at cultural and religious ceremonies.” Romulo, A. and Surya, R. (2021). Tempe: A traditional fermented food of Indonesia and its health benefits. International Journal of Gastronomy and Food Science, 26, p.100413.
As a Javanese, I grew up having delicious tempe as an inseparable part of our daily meals. That was long before the hype of this being a superfood. But indeed, it is. According to the above journal, tempe has been regarded as a superfood, containing not only nutritional contents but also some bioactive compounds. Mostly served deep-fried, here is an alternative of enjoying its flavor and benefits without having to involve so much oil.
Ingredients:
Tempe 150gr, 2 pcs, baton or cut any way you wish
Water, 2 cups, for soaking
Sea salt / Himalayan Salt, black pepper, coriander
Bay leaves
Olive Oil
For marinade:
Gluten-free Sweet Soy Sauce (or homebrewed soy sauce)
Sea Salt / Himalayan Salt, 1 tsp
Ginger, coriander, nutmeg, pepper
Lime or lemon, to squeeze
Directions:
Pre-heat the oven to 180°C.
Soak cut tempe in water that has been seasoned with salt, pepper, and coriander for at least 20 minutes.
Meanwhile, prepare the marinade in a big bowl.
Drain water, and transfer the tempe cuts into the marinade. Leave for 10 minutes, making sure all surface is covered.
Drizzle oil onto a cast iron pan just to cover the base. Arrange tempe cuts on the pan. Sprinkle some bay leaves on top.
Cook on medium heat for a few minutes, then flip to cook on the other side.
Transfer to the oven, and bake for 15-20 minutes.
