Lets Cook - Fried Tempeh

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What Is Fermentation

Fermentation in food processing typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred. The science of fermentation is known as zymology.

Fermentation usually implies that the action of the microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt.

Fermentation is one way microorganisms can change a food. Certain bacteria, including lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles and dishes such as kimchi.

A common effect of these fermentations is that the food product is less hospitable to other microorganisms, including pathogens and spoilage-causing microorganisms, thus extending the food's shelf-life.

Some cheese varieties also require mold microorganisms to ripen and develop their characteristic flavors.

Tempeh - Introduction

Tempeh/Tempe is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It originated from Indonesia, invented by the Javanese, where it is most popular, although it is common in other parts of Southeast Asia as well, introduced by migrated Javanese. It is especially popular on the island of Java, where it is a staple source of protein.

Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor.

Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized the rich nutritional value of tempeh, tempeh was referred to as “Javanese meat.”

Resepi - Agar-agar Keledek

Bahan-Bahan:
1 tahil agar-agar
1 kati keledek
1 kati gula pasir
1 tin susu cair
1 helai daun pandan
Sedikit warna kuning
Sedikit garam
2 biji telur ayam

Cara-cara:
Agar-agar dibersihkan dan direndam kemudian direbus dengan 4 gelas air dan daun pandan. Bila sudah hancur masukkan gula dan rebus lagi sampai mendidih baru tapis.

Keledek dibuang kulitnya kemudian direbus hingga benyek dan kecek hingga halus.Telur dikacau bersama susu cair kemudian campurkan ke dalam campuran keledek.

Campurkan keledek ke dalam agar-agar tadi dan perlahankan apinya. Tambahkan sedikit pewarna kuning dan biarkan hingga mendidih. Sejukkan ke dalam loyang mengikut kegemaran masing-masing.