Re: Tempeh

[Guest guest]

Thank you so much for posting this. I've had some Tempeh sitting in

my fridge for a few weeks now not knowing what to do with it. I've

been trying to figure out if I should eat the black spots that have

developed on it or cut it away. Therefore, I do nothing and let it

sit...

>

>

>

> all you ever wanted to know...

>

>

> http://www.tempeh.info/

>

> --

>

> Ilanit

>

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> Ms Ilanit Tof

> B.A. (Psychophysiology/Psychology)

> Advanced Diploma Healing with Wholefoods

> PhD Holistic Nutrition (candidate)

>

> Little Tree Oriental Healing Arts

> Helping you grow to new heights of wellbeing

> with Oriental Traditions and Modern Nutrition

>

> ilanit@...

> www.littletree.com.au

> <http://www.littletree.com.au>

> <http://www.littletree.com.au> <http://www.littletree.com.au>

> <http://www.littletree.com.au>

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>

[Guest guest]

Yick, am I not really macro if I can't stand mushrooms? lol

> > >

> > >

> > >

> > > all you ever wanted to know...

> > >

> > >

> > > http://www.tempeh.info/ <http://www.tempeh.info/>

> > >

> > > --

> > >

> > >

> >

> >

> >

> >

>

>

> --

>

> Ilanit

>

> -------------------------------------------------------------------

-----

>

> Little Tree Pty Limited, Melbourne, Australia (Little Tree). ®

> registered trademark, © copyright 2003. All rights reserved. This

email

> message and attachments may contain information that is

confidential to

> Little Tree. If you are not the intended recipient you cannot use,

> distribute, forward or copy the message or attachments. In such a

case,

> please notify the sender by return email and erase all copies of

the

> message and attachments. The sender of this email message does not

allow

> the recipient to forward this email message or attachments in

whole or

> in part by means of the internet. Opinions, conclusions and other

> information in this message and attachments that do not relate to

the

> official business of Little Ttree are neither given nor endorsed

by it.

> This email message and any attachments are subject to copyright.

>

>

>

> Ms Ilanit Tof

> B.A. (Psychophysiology/Psychology)

> Advanced Diploma Healing with Wholefoods

> PhD Holistic Nutrition (candidate)

>

> Little Tree Oriental Healing Arts

> Helping you grow to new heights of wellbeing

> with Oriental Traditions and Modern Nutrition

>

> ilanit@...

> www.littletree.com.au

> <http://www.littletree.com.au>

> <http://www.littletree.com.au> <http://www.littletree.com.au>

> <http://www.littletree.com.au>

>

> -------------------------------------------------------------------

-----

>

[Guest guest]

I've never got on well with Tofu. Apart from being horribly flavourless and

bland, I've always disliked the lack of any texture. Lumps of putty.

The thing Tofu has in common with Tempeh is that they're both derived from soya

beans. Tempeh is made by cracking open soaked and slightly cooked soya beans,

then a type of mycelium (fungus) is added and allowed to grow in the soya for a

day or so. The soya is formed into a block before the starter culture is added.

The block ends up with an outer coating of this fungus with crakced soya beans

dappled throughout with the fungus, when sliced open... which gives Tempeh a

nutty, mushroomy sort of taste as Melody describes, with the texture from the

cracked open soya beans and the fungus. It's described as fermented because of

the process, but really, it shouldn't put anyone off because it doesn't taste

fermented if you understand me?! It is nicely solid in the block like a cake, so

it can be sliced thinly and fried. Most people seem to fry it, often marinating

it first. You can eat it raw. It can be boiled and diced into mock chicken.

I've been browsing Melody's Tempeh link as it has some mouthwatering recipes

using Tempeh. Particularly nice are the Indonesian recipes (where Tempeh

originates).

How delicious this one sounds...

Ento-Ento

Total servings: 4

Recipe ingredients

5 challots, chopped

2 red lomboks <---- these are chillies thanks google

1 clove garlic, crushed

1/2 tsp salt

200 g tempeh, crumbled

1 egg, beaten

oil for frying

Recipe directions

Blend the challots, lomboks, garlic and salt. To this paste and the crumbled

tempeh and mash together.

Shape into 2-3 cm balls. Dip in the beaten egg.

Heat the oil to 190°C and deep-fry the tempeh until crisp and golden brown.

Serve the Ento-Ento with peanut sauce.

Vegan: No

Vegetarian: Yes

I suppose if you were to leave out the words 'fungus' and 'fermented' it might

allow the faddy eaters to try it without being put-off. It's definately worth a

little taste!!!

Charlotte

>

> Tastes NOTHING like Tofu which picks up whatever it is cooked with. Tempeh has

a nutty, crunchy taste.

>

> Mel

[Guest guest]

I've never got on well with Tofu. Apart from being horribly flavourless and

bland, I've always disliked the lack of any texture. Lumps of putty.

The thing Tofu has in common with Tempeh is that they're both derived from soya

beans. Tempeh is made by cracking open soaked and slightly cooked soya beans,

then a type of mycelium (fungus) is added and allowed to grow in the soya for a

day or so. The soya is formed into a block before the starter culture is added.

The block ends up with an outer coating of this fungus with crakced soya beans

dappled throughout with the fungus, when sliced open... which gives Tempeh a

nutty, mushroomy sort of taste as Melody describes, with the texture from the

cracked open soya beans and the fungus. It's described as fermented because of

the process, but really, it shouldn't put anyone off because it doesn't taste

fermented if you understand me?! It is nicely solid in the block like a cake, so

it can be sliced thinly and fried. Most people seem to fry it, often marinating

it first. You can eat it raw. It can be boiled and diced into mock chicken.

I've been browsing Melody's Tempeh link as it has some mouthwatering recipes

using Tempeh. Particularly nice are the Indonesian recipes (where Tempeh

originates).

How delicious this one sounds...

Ento-Ento

Total servings: 4

Recipe ingredients

5 challots, chopped

2 red lomboks <---- these are chillies thanks google

1 clove garlic, crushed

1/2 tsp salt

200 g tempeh, crumbled

1 egg, beaten

oil for frying

Recipe directions

Blend the challots, lomboks, garlic and salt. To this paste and the crumbled

tempeh and mash together.

Shape into 2-3 cm balls. Dip in the beaten egg.

Heat the oil to 190°C and deep-fry the tempeh until crisp and golden brown.

Serve the Ento-Ento with peanut sauce.

Vegan: No

Vegetarian: Yes

I suppose if you were to leave out the words 'fungus' and 'fermented' it might

allow the faddy eaters to try it without being put-off. It's definately worth a

little taste!!!

Charlotte

>

> Tastes NOTHING like Tofu which picks up whatever it is cooked with. Tempeh has

a nutty, crunchy taste.

>

> Mel

[Guest guest]

I've never got on well with Tofu. Apart from being horribly flavourless and

bland, I've always disliked the lack of any texture. Lumps of putty.

The thing Tofu has in common with Tempeh is that they're both derived from soya

beans. Tempeh is made by cracking open soaked and slightly cooked soya beans,

then a type of mycelium (fungus) is added and allowed to grow in the soya for a

day or so. The soya is formed into a block before the starter culture is added.

The block ends up with an outer coating of this fungus with crakced soya beans

dappled throughout with the fungus, when sliced open... which gives Tempeh a

nutty, mushroomy sort of taste as Melody describes, with the texture from the

cracked open soya beans and the fungus. It's described as fermented because of

the process, but really, it shouldn't put anyone off because it doesn't taste

fermented if you understand me?! It is nicely solid in the block like a cake, so

it can be sliced thinly and fried. Most people seem to fry it, often marinating

it first. You can eat it raw. It can be boiled and diced into mock chicken.

I've been browsing Melody's Tempeh link as it has some mouthwatering recipes

using Tempeh. Particularly nice are the Indonesian recipes (where Tempeh

originates).

How delicious this one sounds...

Ento-Ento

Total servings: 4

Recipe ingredients

5 challots, chopped

2 red lomboks <---- these are chillies thanks google

1 clove garlic, crushed

1/2 tsp salt

200 g tempeh, crumbled

1 egg, beaten

oil for frying

Recipe directions

Blend the challots, lomboks, garlic and salt. To this paste and the crumbled

tempeh and mash together.

Shape into 2-3 cm balls. Dip in the beaten egg.

Heat the oil to 190°C and deep-fry the tempeh until crisp and golden brown.

Serve the Ento-Ento with peanut sauce.

Vegan: No

Vegetarian: Yes

I suppose if you were to leave out the words 'fungus' and 'fermented' it might

allow the faddy eaters to try it without being put-off. It's definately worth a

little taste!!!

Charlotte

>

> Tastes NOTHING like Tofu which picks up whatever it is cooked with. Tempeh has

a nutty, crunchy taste.

>

> Mel