Indonesian Healthy Food

Tempeh is another prized product that is produced from fermented soybeans and is a very nutritious food mainly for their protein intake, often included in the vegetarian diet to replace animal protein such as tofu, also developed product with soybeans, but for milk clotting.
The origin of tempeh in Indonesia is the staple food on the island of Java, was soon adopted by other Southeast Asian countries, but is currently very popular in the West. Unlike other fermented soy products like miso or soy sauce, tempeh is made from cooked soybeans after fermentation goes fast at about 30 ° C with spores of the fungus Rhizopus oligosporus. Mold develops a filamentous hyphae that bind soybean seed.

It is a perishable product that must be kept cold, and its presentation in vacuum packaging or canning jars. Tempeh can be easily found in health food shops and herbalists in different forms, in addition to being able to buy fresh or frozen.
Generally we find tempeh in blocks or tablets that can filleted or cut as we like to include it in several recipes, although there are many other forms of presentation, like burgers or meatballs among others, seeking to satisfy the palate of consumers with new products prepared.
We can include tempeh in all kinds of stews in place of meat, we can bake it, make grilled, breaded, fried, skewered presenting as stiff … It offers a very particular taste, it is tasty as well as soft and has tender texture. Its color is white if it is the natural and scent reveals fermentation.
On the benefits it provides to health can be discussed more, starting with being a food easy to digest and be considered in preventive and curative natural medicine through the production of antibacterial agents during fermentation, which act against certain pathogens .
Tempeh also provides valuable proteins, carbohydrates, healthy fats, B vitamins, minerals like calcium, magnesium, potassium, phosphorus and iron among others, with an energy value around 200 kcal. per 100 grams.
Source: Gastronomiaycia

The first references of tempeh in Europe, taken back in 1875.
In 1970 the banana leaf which was used as a container for the production of tempeh was replaced by the use of plastic bags.
In Indonesia it is consumed by all social classes due to its low price.