My favorite soy-based food is tempeh (or tempe in Indonesian). Tempeh is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form – an excellent source of protein for vegetarians and it’s packed with flavor! Although it excudes a-not-so-pleasant-smell, once you cook it the smell goes off. The tempeh dishes sold outside are usually deed-fried in order to eliminate the fermented soy odour. For yesterday’s lunch I made sardine with tempeh with lots of tomatoes and onions. I included ginger to eliminate the fermented soy-bean smell and it was delicious! – accompanied with brown rice and blanched baby asparagus – a delightful lunch.
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er.. can post recipe too??
Hi Chin Nee, The recipe as follows:1. Saute garlic, ginger and onion over medium flame until aromatic. 2. Add in a can of sardine and some water. Stir well. Boil over medium flame.3. When the mixture is boiling, add the chopped tomatoes, chillies and tempeh. Season with salt and pepper. 4. Close with a lid and let it bubble. Turn off flame and serve immediately.