Lately, I have been obsessing about tempeh. You know how sometimes you want something so bad, but you cannot get your hands on it? Well, I finally, finally got my hands on some tempeh, after having initially tried it in Bali during our cooking class.
What is tempeh anyway? It technically is fermented soybeans (or peanuts, or other grains) usually tossed with some kind of starter or spore. This is allowed to “grow” for a few days and there you have a different version of tofu. It’s a little bit nutty, chewy. But very yummy.
A couple of officemates were going to Jakarta for a business trip and I just couldn’t help myself but ask if they can buy for me. I was actually asking for some tempeh starter, but getting the real thing is good enough. I got the tempeh segitiga which just means triangle tempeh. I was excited to try cook this at home and fry it up.
Upon opening the tempeh, it looked like all the other tempeh I have seen online. The tempeh I saw in Indonesia was already cooked so I didn’t know how it looks like raw. But upon tasting, it tastes weird. Not like the nutty goodness of the cooked tempeh I had., This was one had a mix of that, plus that of a century egg. So that does mean it is rotting? I still ate it, fried it in deifferent ways (high heat, but quick; low heat and longer cooking time) but still it had that funky taste. Never got to finish eating any of the batches 😦
I do hope I can get some more soon. 🙂