Examine individual changes

'[[Image:Tempeh tempe.jpg|300px|thumb|Fresh tempeh at the market, Jakarta, Indonesia – traditionally, tempeh is wrapped in [[banana]] leaves.]] '''Tempeh''' ({{IPAc-en|ˈ|t|ɛ|m|p|eɪ}}; {{lang-jv|témpé}}, {{IPA-jv|tempe}}) is a traditional soy product originally from [[Indonesia]]. It is made by a natural culturing and controlled [[fermentation (food)|fermentation]] process that binds [[soybean]]s into a cake form, similar to a very firm vegetarian [[Patty|burger patty]]. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the [[Greater China|Sinosphere]] cuisine. momkmk It originated in today's [[Indonesia]], and is especially popular on the [[island]] of [[Java]], where it is a [[staple food|staple]] source of protein. Like [[tofu]], tempeh is made from soybeans, but it is a whole soybean product with different [[nutrition]]al characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole [[soybean|bean]] give it a higher content of [[protein]], [[dietary fiber]], and [[vitamin]]s. It has a firm [[Texture (food)|texture]] and an earthy [[flavor]] which becomes more pronounced as it ages.<ref name=idiot>{{cite book |last=Bennett |first=Beverly Lynn |title=The Complete Idiot's Guide to Vegan Cooking |year=2008 |publisher=Penguin |isbn=9781592577705 |page=17 |url=http://books.google.com/books?id=3Y97sfq4eWoC&pg=PA17#v=onepage&q&f=false |author2=Sammartano, Ray |accessdate=6 May 2011}}</ref><ref name=dragonwagon>{{cite book |last=Dragonwagon |first=Crescent |title=Passionate Vegetarian |year=2002 |publisher=Workman Publishing |isbn=9781563057113 |page=639 |url=http://books.google.com/books?id=xY-g93zG698C&pg=PA639#v=onepage&q&f=false |author2=Gourley, Robbin |accessdate=6 May 2011}}</ref> Because of its nutritional value, tempeh is used worldwide in [[vegetarian cuisine]], where it is used as a [[meat analogue]]. ==History== [[File:COLLECTIE TROPENMUSEUM Verkoop van tempeh-koeken Java TMnr 10013113.jpg|thumb|right|Tempeh being sold in Java, early 20th century]] Tempeh originated in today's [[Indonesia]], probably on the island of [[Java]]. [[Soybean]] as the main tempeh ingredient has been recognized in Java and mentioned as ''kadêlê'' in an old Javanese manuscript Serat [[Sri Tanjung]] around the 12th to 13th century.<ref name="Historia">{{cite web | title=Sejarah Tempe| author=Hendri F. Isnaeni | date=9 July 2014| publisher=Historia |url=http://historia.id/kuliner/sejarah-tempe | language=Indonesian | accessdate= 30 May 2015}}</ref> The earliest known reference to tempeh appeared in 1815 in the [[Serat Centhini]].<ref>''The Book of Tempeh'', 2nd ed., by W. Shurtleff and A. Aoyagi (2001, Ten Speed Press, p. 145)</ref> The discovery of tempeh is connected to [[tofu]] production in Java. The tofu-making industry was introduced to Java by [[Chinese Indonesian|Chinese immigrants]] circa the 17th century. Indonesian Chinese historian [[Ong Hok Ham]] suggests that tempeh was accidentally discovered as the by-product of the tofu industry in Java; as discarded soybeans residue caught the spores and grew a certain [[Rhizopus oligosporus|whitish fungi]] that was found to be edible.<ref name="Historia"/> The etymology of the term ''tempeh'' itself is suggested to be derived from old Javanese ''tumpi'', a whitish food made from sagoo, while historian [[Denys Lombard]] suggests that it is linked to the local term ''tape'' or ''[[tapai]]'' which means "[[fermentation]]".<ref name="Historia"/> Three detailed, fully documented histories of tempeh, worldwide, have been written, all by Shurtleff and Aoyagi (1985, 1989, and 2001). ==Production== [[File:Sliced tempeh.jpg|thumb|Sliced tempeh]] Tempeh begins with whole soybeans, which are softened by soaking, and dehulled, then partly cooked. Specialty tempehs may be made from other types of [[bean]]s, [[wheat]], or may include a mixture of beans and [[whole grain]]s. A mild [[acid]]ulent, usually [[vinegar]], may be added to lower the pH and create a selective environment that favors the growth of the tempeh mold over competitors. A [[fermentation starter]] containing the spores of [[fungus]] ''[[Rhizopus oligosporus]]'' or ''[[Rhizopus oryzae]]'' is mixed in.<ref>{{cite journal|journal=Tempeh.info|url=http://www.tempeh.info/starter/what-is-tempeh-starter.php|title=What is tempeh starter?}}</ref> The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°[[Celsius|C]] (86°[[Fahrenheit|F]]). In good tempeh, the beans are knitted together by a mat of white [[mycelium]]. Traditional tempeh is often produced in [[Indonesia]] using [[Hibiscus tiliaceus]] leaves. The undersides of the leaves are covered in downy hairs known technically as trichomes to which the mold ''[[Rhizopus oligosporus]]'' can be found adhering in the wild. [[Soybeans]] are pressed into the leaf, and stored. Fermentation occurs resulting in tempeh.<ref name="The Book of Tempeh">{{cite paper |url=//www.http://books.google.com/books?id=hdKzFlaqWT8C&printsec=frontcover#v=onepage&q&f=false |format=PDF |title=The Book of Tempeh |first=William |last=Shirtleff |author2=Akiko Aoyagi |publisher=Soyinfo Center, [[Harper and Row]] |year=1979}}</ref> Under conditions of lower temperature, or higher ventilation, gray or black patches of [[spore]]s may form on the surface—this is not harmful, and should not affect the flavor or quality of the tempeh.<ref name="How We Make and Eat Tempeh down on The Farm">{{cite journal|author=Mother Earth News editors|journal=Mother Earth News|date=September–October 1977|url=http://www.motherearthnews.com/Real-Food/1977-09-01/Tempeh-Recipes.aspx|accessdate=3 January 2013}}</ref> <!--Tempeh mushroom good clean white, if black does not mean perfect circulation.--> This sporulation is normal on fully mature tempeh. A mild [[ammonia]] smell may accompany good tempeh as it ferments, but it should not be overpowering. In Indonesia, ripe tempeh (two or more days old) is considered a delicacy. This old tempeh is commonly called ''tempe bosok'' (rotten tempeh) in Java or ''tempe kemarin'' (yesterday tempeh), has slightly pungent aroma, and usually used to add taste in Javanese [[sayur lodeh]] dish. ==Nutrition== The soy carbohydrates in tempeh become more digestible as a result of the fermentation process. In particular, the [[oligosaccharide]]s associated with gas and [[indigestion]] are greatly reduced by the ''Rhizopus'' culture. In traditional tempeh-making shops, the starter culture often contains beneficial bacteria that produce vitamins such as [[vitamin B12|B₁₂]]<ref>{{cite journal|url=http://www.unboundmedicine.com/medline/ebm/record/563702/abstract/Production_of_vitamin_B_12_in_tempeh_a_fermented_soybean_food_ |author=Liem IT, Steinkraus KH, Cronk TC| title=Production of vitamin B-12 in tempeh, a fermented soybean food|journal=Appl Environ Microbiol |date=December 1977| volume=34|issue=6|pages=773–6|pmid=563702|pmc=242746}}</ref><ref>{{cite journal|doi=10.1111/j.1365-2621.1987.tb06650.x|url=http://www3.interscience.wiley.com/journal/119470042/abstract?CRETRY=1&SRETRY=0 |title=Vitamin B12 Activity in Miso and Tempeh|author=Delores D. Truesdell, Nancy R. Green, Phyllis B. Acosta|journal=Journal of Food Science|volume=52|issue=2|pages=493–494|year=1987}}</ref> (though it is uncertain whether this B₁₂ is always present and [[bio-availability|bioavailable]]).<ref>{{cite journal|journal=|title=National Nutrition and Public Health Policies: Issues Related to Bio-availability of Nutrients When Developing Dietary Reference Intakes (from January 2000 conference: Bio-availability of Nutrients and Other Bio-active Components from Dietary Supplements|author=Allison A. Yates|url=http://jn.nutrition.org/cgi/reprint/131/4/1331S.pdf}}</ref> In western countries, it is more common to use a pure culture containing only ''Rhizopus oligosporus'', which makes very little B₁₂ and could be missing ''[[Citrobacter freundii]]'' and ''[[Klebsiella pneumoniae]]'', which have been shown to produce significant levels of B₁₂ analogs in tempeh when present.<ref>{{cite journal|journal=Applied and Environmental Microbiology|url=http://aem.asm.org/content/60/5/1495.full.pdf|title=Vitamin B12 production by Citrobacter freundii and Klebsiella pneumoniae during tempeh fermentation}}</ref> Whether these analogs are true, bioavailable B₁₂, has not been thoroughly studied yet.<ref>{{cite journal|journal=Vegan Health|url=http://www.veganhealth.org/b12/plant|title=Vitamin B12: Are You Getting It?}}</ref> The fermentation process also reduces the [[phytic acid]] in soy,<ref>{{cite web|last=Amanda Rose|title=Soy and Phytic Acid: Stick with Fermented Tempeh and Miso|url=http://www.rebuild-from-depression.com/blog/2007/12/soy_and_phytic_acid_stick_with.html|work=Reducing Phytic Acid in Your Food: A visual analysis of the research on home kitchen remedies for [[phytic acid]]|publisher=Rebuild Market|accessdate=29 December 2011}}</ref> which in turn allows the body to absorb the minerals that soy provides. ==Preparation== {{Citation needed|reason=entire preparation section is uncited|date=January 2014}} [[File:Tempe goreng snack.JPG|thumb|Fried tempeh as a snack, product of [[Bandung]], [[West Java]], Indonesia]] [[File:Tempe Burger.jpg|thumb|Tempeh burger]] [[Image:Sautéed Tempeh cropped.jpg|thumb|Sautéed tempeh with sugar [[Snap peas|snap pea]]s, an Indonesian dish]] [[File:Tempe mendoan.JPG|thumb|Tempeh mendoan]] [[File:Tempeh.jpg|thumb|Fried tempeh sold at a food court in Singapore]] In the kitchen, tempeh is often prepared by cutting it into pieces, soaking in [[brine]] or [[edible salt|salty]] [[sauce]], and then [[frying]]. Cooked tempeh can be eaten alone, or used in chili, stir frys, soups, salads, sandwiches, and stews. Tempeh's complex flavor has been described as nutty, meaty, and mushroom-like. It freezes well, and is now commonly available in many western supermarkets, as well as in ethnic markets and health food stores. Tempeh performs well in a [[cheese grater]], after which it may be used in the place of ground beef (as in tacos). When thin-sliced and deep-fried in oil, tempeh obtains a crisp golden crust while maintaining a soft interior—its sponge-like consistency makes it suitable for marinating. Dried tempeh (whether cooked or raw) is more portable and less perishable and may be used as a stew base. Sometimes when tempeh diced and left, they will create white feathery fluff which bonds the cut, this is normal and still edible. ==Types== {| class="wikitable" ! Name ! Description |- | ''tempe bacem'' | tempeh boiled with spices and palm sugar, and then fried for a few minutes to enhance the taste. The result is damp, spicy, sweet and dark-colored tempeh. |- | ''tempe bongkrek'' | made from or with [[coconut]] [[press cake]] (see below) |- | ''tempe bosok (busuk)'' | rotten tempeh, used in '''small amounts''' as a flavoring |- | ''tempe gembus'' | made from [[Okara (food)|okara]] |- | ''tempe gódhóng'' | tempeh wrapped in [[banana]] leaves |- | ''tempe goreng'' | deep-fried tempeh |- | ''tempe mendoan'' | thinly sliced tempeh, battered and deep fried quickly, resulting in limp texture |- | ''tempe kedelai'' | simply tempeh, made from soybeans |- | ''tempe kering'' | raw tempeh cut into little sticks, deep fried, then mixed with spices and sugar, often mixed with separately fried peanuts and anchovies (''ikan teri''), can be stored up to a month if cooked properly. |- | ''tempe murni'' | tempeh made in plastic wrap without any additives such as grated raw papaya (pure soybean cake) |- | ''tempe oncom'' (also ''[[oncom|onchom]]'') | made from [[peanut]] [[press cake]], orange in color, with ''[[Neurospora sitophila]]'' |} A new form of tempeh based on [[barley]] and [[oat]]s instead of soy was developed by scientists at the Swedish Department of Food Science in 2008. It can be produced in climatic regions where it is not possible to grow soybeans.<ref>{{cite journal|url=http://www.sciencedaily.com/releases/2008/05/080528095627.htm |title=New Vegetarian Food With Several Health Benefits|journal=ScienceDaily|date=May 30, 2008|accessdate=May 2008}}</ref> ===''Tempe bongkrèk''=== ''Tempe bongkrèk'' is a variety of tempeh from Central [[Java (island)|Java]], notably [[Banyumas]] regency, that is prepared with [[coconut]]. This type of tempeh occasionally gets contaminated with the bacterium ''[[Burkholderia gladioli]]'', and the unwanted organism produces toxins ([[bongkrek acid]] and [[toxoflavin]]) from the coconut, besides killing off the ''Rhizopus'' fungus due to the [[antibiotic]] activity of bongkrek acid. Fatalities from contaminated ''tempe bongkrèk'' were once common in the area where it was produced.{{Citation needed|date=October 2007}} Thus, its sale is now prohibited by law; clandestine manufacture continues, however, due to the popular flavor. The problem of contamination is not encountered with bean and grain tempehs, which have a different composition of [[fatty acid]]s that is not favorable for the growth of ''B. gladioli'', but encourages growth of ''Rhizopus'' instead. When bean or grain tempeh has the proper color, texture and smell, it is a very strong indication the product is safe. Yellow ''tempe bongkrèk'' is always highly toxic due to toxoflavin, but ''tempe bongkrèk'' with a normal coloration may still contain lethal amounts of bongkrek acid. ===''Tempe mendoan''=== A variation of tempeh cooking method, this type is often found in [[Purwokerto]]. The origin of the word ''mendoan'' is from [[Banyumas]] regional [[dialect]], which means "to cook instantly in very hot oil", that results in product cooked on the outside, but raw or partially cooked on the inside, and soft texture. The tempeh is dipped into spiced flour dressing before frying it in hot oil for a short time. ''Tempe mendoan'' may seem like half-cooked, soft-fried tempeh, unlike common crisp, fully deep-fried tempeh. {{Cookbook|Tempe Mendoan|position=left}} ==Preservation== Freshly made, raw Tempeh remains edible for a few days at room temperature. The tempeh is neither acidic nor does it contain large amounts of alcohol. Tempeh does, however, possess stronger resistance to lipid oxidation than unfermented soybeans, due to its antioxidant contents.<ref>[http://uqu.edu.sa/files2/tiny_mce/plugins/filemanager/files/4300301/Handbook_of_Fermented_Functional_Foods.pdf Handbook of Fermented Functional Foods]</ref> ==See also== * [[List of fermented soy products]] * [[List of meat substitutes]] * [[List of soy-based foods]] *''[[Miso]]'' *''[[Nattō]]'' *''[[Oncom]]'' *''[[Tapai]]'' *[[Tofu]] * {{portal-inline|Food}} ==References== {{reflist|2}} {{Commons category}} {{cookbook}} {{Indonesian cuisine}} {{Soy}} {{Vegetarianism}} {{Authority control}} [[Category:Fermented foods]] [[Category:Indonesian cuisine]] [[Category:Soy-based foods]] [[Category:Meat substitutes]] [[Category:Vegetarian cuisine]] [[Category:Vegan cuisine]] [[Category:Javanese culture]] [[Category:Vegetarian dishes of Indonesia]]'