Tempeh has been eaten in Indonesia for centuries where it is highly appreciated not only for its great taste and texture but also for its amazing healthful properties - as well as being a great source of protein (with zero cholesterol) and a rich source of minerals and phytonutrients, tempeh also has other health benefits, some of which are quite remarkable.
It is a deceptively simple product, which requires no industrialised processing and uses very few ingedients, all of them natural: soya beans, water, rice wine vinegar and a starter culture (nature's magical Rhizopous Oligosporus – traditionally formed on hibiscus leaves).
It forms a firm 'patty' which has a subtle and slightly nutty taste. This can then be sliced, diced or grated and cooked in any number of ways, absorbing the flavours of other ingredients wonderfully.
Although tempeh is a vegetarian (and vegan) product, surprisingly it's actually non-vegetarians who consume most of the world's tempeh and I don't view it as purely a 'vegetarian' product at all - like quality cheese or eggs, tempeh is simply good food for everyone to enjoy.
Tempeh offers such versatility that it's been cherished in Indonesia for centuries – no easy feat in the famed 'spice islands', renowned for the rich abundance of fresh and varied food.
Health-Benefits
Given the large amount of protein in tempeh, it's perhaps surprising to learn that it also has ZERO cholesterol. In fact, research suggests that the soy saponins present in tempeh can actually work to reduce cholesterol levels.
Traditionally produced tempeh (using the starter culture Rhizopus Oligosporus) also has incredible anti-bacterial qualities which reduce the levels of harmful pathogenic bacteria (including Staphylococcus aureus and E.coli) while increasing probiotic colonies of “good” bacteria (such as lactobacilli and bifidobacteria). Studies support the long-held belief in Indonesia that people who eat tempeh regularly have much healthier digestive systems.
Another interesting characteristic of tempeh is that the enzymes produced during the fermentation process allow the body to fully absorb the large number of nutrients and minerals in soya beans, as opposed to non-fermented soy products (such as tofu) which have certain inhibitors that hinder the body's ability to absorb these nutrients.
I think of tempeh as something of a wonderfood especially considering how versatile and tasty it is. In fact, when we started enjoying tempeh we were completely unaware of its healthful benefits - we just ate it because it was so good!
I hope you get the opportunity to try some high quality, fresh, traditionally made tempeh and can taste for yourself how truly delicious it is...
How Price of Tempeh?
Who would have thought a typical Indonesian processed food that is very easy to find and cheap this price can be expensive when sold abroad. If in Indonesia the food made from fermented soybean is usually pegged at the price of IDR 2.000 / piece or US$ 0,17. So it's different if you happen to be traveling to Europe. The price of tempe there can reach 1.8 Euro or equivalent to IDR 25.000 / cut small or US$ 2,1.