Tempted by Tempeh , livre ebook

Marshall Cavendish International - George Dr Jacobs

Découvre YouScribe en t'inscrivant gratuitement

Je m'inscris

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

114 pages

English

Vous pourrez modifier la taille du texte de cet ouvrage

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

A propos
Informations
Extrait

Description

Dr George Jacobs, Dr Susianto Tseng, Tempeh, or fermented soybean cake, is a traditional Indonesian food that is a versatile ingredient to cook with. Discover various ways to prepare delicious tempeh at home with this collection of 30 creative recipes that range from savoury snacks and hearty mains to delightful desserts. This book also provides a concise look at the history and nutrition of tempeh and includes a fully illustrated step-by-step guide on how to make your own tempeh. Whether you find tempeh a culinary adventure or a well-loved staple, you will be inspired by how effortless it is to incorporate this nutritious soy food into any meal.

Informations

Publié par	Marshall Cavendish International
Date de parution	14 mai 2019
Nombre de lectures	1
EAN13	9789814868075
Langue	English
Poids de l'ouvrage	1 Mo

Informations légales : prix de location à la page 0,0650€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

tempted
by
tempeh

30 Creative Recipes for Fermented Soybean Cakes

Dr Susianto Tseng Dr George Jacobs Recipes by Pauline Menezes

6 Reasons To Eat More Tempeh
1
It contains all the essential amino acids.
2
It adds important vitamins and minerals to our diet.
3
It can improve our digestive health.
4
It is a delicious and versatile ingredient.
5
It is affordable.
6
It is easy to make.
Editor: Lo Yi Min Designer: Lynn Chin Photographer: Clarence Tan
Copyright 2019 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 E-mail: genref@sg.marshallcavendish.com Website: www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices: Marshall Cavendish Corporation, 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd, 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.
Marshall Cavendish is a registered trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing-in-Publication Data
Name(s): Tseng, Susianto. | Jacobs, George, 1952- author. | Menezes, Pauline, contributor. Title: Tempted by tempeh : 30 creative recipes for fermented soybean cakes / Dr Susianto Tseng Dr George Jacobs ; recipes by Pauline Menezes. Description: Singapore : Marshall Cavendish Cuisine, 2019. Identifier(s): OCN 1097083463 | eISBN: 978 981 4868 07 5 Subject(s): LCSH: Tempeh. | Cooking (Tempeh) | LCGFT: Cookbooks. Classification: DDC 641.65665--dc23
Printed in Singapore
The authors would like to thank Rachel Anne Yam, Anupriya Iyer and Mary Ho for helping with the food preparation during the photo shoot; as well as Jude Tan for helping with the photography. They would also like to thank Eddy Suwandi for helping with translation; and Subramaniam Jayavelu, Bruce Jacobs, Henry Jacobs and Harvey Arkin for helping with the research.
contents
introduction - 9
nutrition of tempeh - 22
let s make tempeh! - 33
useful pantry staples - 43
starters, salads sides - 55
mains - 71
desserts - 95
about the authors - 110
weights and measures - 112

introduction
Tempeh (pronounced tem-pay) is a fermented soybean cake that originated in Indonesia. Unlike its fellow soy product tofu, tempeh has yet to enjoy widespread popularity around the world. Thus, this book aims to promote the enjoyment of tempeh by sharing more about this nutritious fermented food and how it can be prepared. This chapter reviews the history of tempeh and discusses the benefits of eating tempeh.
The Origins of Tempeh
Across the globe, many cultures have long used fermentation as a way of processing and preserving food. The Japanese have natto and miso, while the Koreans love their kimchi. According to some historians, kombucha, an increasingly popular fermented beverage, can trace its origins to China. Nata de coco comes from the Philippines, sourdough is quite likely to have originated in Egypt, and yoghurt may have begun in Turkey.
Tempeh is Indonesia s gift to the world. While the term tempeh is commonly used today to refer to a fermented soybean product, there are other varieties of tempeh made with other legumes or seeds. Indonesians were probably fermenting other foods, such as coconut, before soybeans arrived from China approximately a thousand years ago. Written records put tempeh s development in Indonesia at around 1700, although some historians have suggested that its origin may go as far back as 2,000 years ago or more. The earliest known mention of tempeh in written form is in the Serat Centhini , a 12-volume work written around 1814. The work makes a reference to onions and uncooked t mp . About 130 years later, tempeh had travelled to Europe - it was being produced in the Netherlands at the end of World War II.
The Health Benefits of Fermented Foods and Tempeh
To understand why fermented foods are enjoyed by many cultures, we can look to the health benefits of food fermentation. Fresh food is great, but fermentation, when done properly, has its advantages. First, fermentation provides us with more variety in our diets. This was felt more keenly in the days before food could be refrigerated or frozen, when fermentation was a more commonly employed method of food preservation. As fermentation inhibits the growth of microorganisms that cause foods to spoil, it allows us to consume seasonal foods (like fruits and vegetables) when they are not available fresh. Although we do not rely heavily on fermentation for food preservation presently, fermented foods add variety in supply and taste to our diets.
introduction 9
Second, fermented foods contain friendly bacteria and enzymes that predigest various food components before they enter our digestive tract. Through fermentation, protein becomes amino acids, complex carbohydrate breaks down into glucose, and fat turns into fatty acids. This means that these nutrients are closer in form to what the digestive system absorbs and what the body uses. For instance, the protein levels of tempeh and tofu are approximately equal, but tempeh s fermentation process makes the protein more readily absorbed by the body. Micronutrients such as iron, calcium and isoflavone are also present in more useful forms in tempeh.
Dr Cate Shanahan, author of Deep Nutrition: Why Your Genes Need Traditional Food , described it best when she said: Fermenting just means allowing microbes to work on the food to grow in it. ... So, when you have a fermented soy product, you re getting more of those nutrients in massive quantities than the non- fermented product.
Thus, as a fermented food, tempeh has an advantage in terms of nutrition. On top of that, tempeh, unlike other foods made from beans, is not associated with flatulence. Furthermore, while some fermented foods, such as pickles and sauerkraut, have the disadvantage of being salty, tempeh is good for those who wish to control their salt intake as no salt is added during the process of making tempeh.
Tempeh is also a wonderful source of antioxidants. Antioxidants are molecules in the body that can boost one s health by combating excess free radicals. Free radicals are molecules that form naturally in the body and are needed in building muscle. However, they also have the potential to cause cell damage. Having too many free radicals in the body may lead to cell damage and a higher risk of cancer and other serious diseases. One way to increase a person s antioxidant levels is through his or her diet, and tempeh should be seen as a good source of antioxidants.
tempted by tempeh 10
Tempeh in a Whole Food Plant-Based Diet
Research suggests that people who eat a whole food plant-based (WFPB) diet tend to be healthier. Let s get a better understanding of this diet by breaking it down into two terms: whole food and plant-based .
Firstly, whole food refers to food that has undergone minimal processing and refinement. However, instead of categorising food as either whole or processed , we should consider food as existing on a continuum. An example of a food closer to the whole end would be steamed potatoes, while potato chips would fall closer to the processed end. The latter would contain additives for flavouring and extending shelf life, and these additives, such as salt and preservatives, may not be very healthy. Apart from adding ingredients, another method of processing food is to split a food into different components. This often results in the loss of desirable nutrients due to the process or the fact that some nutrients are only found in a particular component of a food. For example, many of the nutrients in soybeans are not found in soybean oil, which is extracted from soybeans. As we are aiming to eat whole foods, you will see that the recipes in this cookbook minimise the use of heavily refined or processed ingredients.
As for the term plant-based , it generally refers to food that comes from plant sources. However, this term can be interpreted in a number of ways. For some, it means that their diet will contain no food of animal origin. This means that they will not consume eggs, dairy and honey, but mushrooms - which are neither animals nor plants - are fine. For others, eating a plant-based diet means that a large portion of their diet will come from plant sources, but a smaller amount of food may come from animal sources. The recipes in this cookbook will focus on dishes made without any food of animal origin because we would like to encourage more people to view tempeh as a great source of plant-based protein and get comfortable with cooking tempeh. Of course, readers are welcome to tweak the r