tempe oh tempe.....

by chekna on Thursday, December 16, 2010


last weekend kami balik kg
antara barang yg jadi bekalan untuk dibawa balik ke sj
adalah tempe
tokwan siap beli 3/4 ikat suruh bawak balik
macam la kat sini susah sgt nak dpat tempe
ada je jual kat pasar segar/pasar tani kat sini
tp xbrape best sebab mostly jual yg dlm paket
xpun dlm kertas coklat macam bungkusan roti canai tu
mana ada tempe bungkus daun pisang/getah lagi dah
 kat kg je ada jual lagi camtu

walopun stakat tempe goreng
dpt pulak goreng ngan bawang + cili besar
uish... tu pun cam dah menjilat jari
rangup2 baru sedap kan...

ingat masa kecik2 dulu
tok mama suka buat tempe sendiri
sedap...........
mmg jadi feveret anak cucu dia
lama dah tok stop buat tempe ni
last pun masa sekolah rendah kot..
ye la, dia pun dah tua..
nmpaknya xde sorang pun anak & cucu dia yg mewarisi skill buat tempe ni
habis cenggitu je
rugi je kan

walopun org ckp tempe ni makanan org jawa
tp tok mama ni bukan le org jawa
org utara
terer je buat tempe
in fact arwah mbah mama (yg memang org jawa...)
xpandai pun buat tempe ni
mybe sebab tempe ni biasanya org jawa yg suka makan kot

bagus ke makan tempe ni?

Tempeh (pronounced TEM pay) is a traditional Indonesian food. This chunky, tender cake of soybeans is consumed daily in Indonesia, usually with rice as part of the main meal, or sometimes by itself as a snack. In Indonesia, tempeh-making is a household art that varies somewhat from home to home. Whole soybeans are usually mixed with a grain such as rice or millet. A "starter"- usually a piece of tempeh from a previous batch - is added to begin the fermentation process. In traditional home-based tempeh-making, the mixture is wrapped in banana leaves and left to ferment for 18 to 24 hours. In Western tempeh factories, commercial starters are used to produce tempeh, and the fermentation process takes place under carefully controlled conditions. Whatever process is used, the result is a cake of soybeans with a rich flavor sometimes described as smoky or nutty. The flavor also has been compared to that of mushrooms.  patutla.. tempe ni berasal dari indon rupanya

Highly recommended: For those interested in the full health benefits of soy, newer naturally concentrated products are available with much better flavor than traditional soy products. Because of a patented, natural concentration process, just 1 Revival Soy bar or shake contains the amount of isoflavones found in 6 cups of a typical soymilk

Nutritional Value of Tempeh
Since tempeh is made from whole soybeans, it is a fiber-rich food. It is also a generous source of many nutrients such as calcium, B-vitamins and iron.
Four ounces of tempeh provides the following:
 Calories 204
 Protein (grams) 17
 Fat (grams) 8
 Carbohydrate (grams) 15
 Calcium (milligrams) 80
 Iron (milligrams) 2
 Zinc (milligrams) 1/5


source:  http://www.soyfoods.com/



byk rupanya khasiat tempe ni rupanya
jom makan tempe ramai2
untung2 kulit pun cantik
lembut, mulus...
jgn makan berlebih2 sudahla ye.....

6 blaze of sunshine:

echa said...

wow tempe pun banyak gak khasiatnye...lepas nie kenala selalu mkn..good info nie.thanks ya

kak Erna said...

salam cekna..kan dr.fadillah kamsah..selalu kempen soh orang makan tempe kan..he he..awet muda..kata dia..pandai..dan macam2 lagilah..siap mintak orang makan tempe mentah lagi..

sheila said...

haruslah bagus ina..
bukan ke ex-MB selangor kata muka dia jadi putih2 merah camtu sbb makan tempe heheheh..

Farah Y said...

Oh tidak! Favorite saya ni. Ngidam! Ngidam! Hehe :p

chekna @ mama ziyad said...

echa & erna
tempe kan soya based, camne berkhasiatnya soya tu, camtu la berkhasiatnya tempe tu...

shila
kan dia mengaku yg muka dia jadi licin camtu pasal makan tempe byk...

farah, nasib baik ngidam kat malaysia, kalo ngidam kat uk? jenuh tu nak mintak pos.........

kakyong said...

tempe ni wajib ade... tiap minggu mesti ade... ;)