tempe oh tempe.....

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.....