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Tempeh has
been a favourite food and staple source of protein in Indonesia for
several hundred years, but is now rapidly becoming more popular all
over the world. It is made by dehulling and
cooking organic soya beans which are then mixed with a culture
called Rhizopus Oligosporos and incubated overnight at around 30
degrees centigrade. The culture grows through the beans
binding them together into a solid block and the result is Tempeh! |
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Tempeh has a delicious nutty, savoury flavour all its own
and a firm
chewable texture |
Tempeh can be used in an amazing variety of ways: It can be shallow
fried, baked or steamed and can be used as an ingredient in stir
fries, curries, soups, spreads, salads and sandwiches, or as a
protein source in many traditionally meat based recipes. |
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Tempeh is not just a fabulous source of protein, it is a valuable
source of vitamins (particularly riboflavin) and dietary fibre. It
also contains an enzyme called phytase, which helps liberate
additional quantities of minerals and mineral salts such as calcium
and zinc from the beans. |
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