Taste of Indonesia: TEMPE

Recipes from the Spice Islands

Tempe is traditional food which is made from the fermentation of the soy been or some other materials using rhizopus beans, such as  Rhizopus oligosporus, Rh. oryzae, Rh. stolonifer (kapang roti), or Rh. arrhizus. These fermentation materials in Indonesia is called "ragi tempe" in general.

A mold which grows on the soybean will conduct

Tempe is rich for calcium, vitamin B and zinc. Tempe also contents some medical value such as antibiotic to heal infection and antioxidant to prevent degenerative disease. Buy it easily

Sate or Satai.... Try it, and you wanna have more

Satai or many people say sate is a traditional foods from Java Island-Indonesia. Sate is a food made from meat, usually from chicken or goat and others, which is cut into small pieces stabbed by skewer and roasted on the burning charcoal. The seasoning is from the soy and peanut sauce. In Indonesia we can find many kinds of sate with different seasoning depends on its origin.  

Nowdays, sate is included in national food of Indonesia. Sate Used to famous in Malaysia, Singapre, Thailanda and also Philipine. Sate is also listed in world’s 50 most delicious on polling which is held by CNN Go on 2011.

It will be delicious if Sate is served with Lontong. Lontong is a cooked riced that is boiled on tube shape covered by banana leaves. Furthermore, we may use spicy sauce to make it more delicious. It is also my favorite food. I have tested various kind of sate in Indonesia such as Sate Ayam Ponorogo (chicken made sate from Java), Sate Kambing (goat made Sate from Java), Sate Padang (from Padang, Sumatra Island). Well, if you go to Indonesia, especially to Java Island, I recommend Sate as your menu to have dinner.