Tempeh Temptation

This saucy vegetarian minx charmed my palate and won not only this carnivore’s heart over but that of Master Chef SA & Ultimate Braai Master judge and Celebrity Chef Pete Goffe-Wood!

Tempeh Tapas

You know you’re in for a mouthwateringly good time when Chef Pete is in the kitchen. A man after my own heart, this renowned braai Master intrigued us with his take on #TempehTapas.

These included: very veggie take on a South African classic – Bobotie flavoured Tempeh with yellow rice; Biltong flavoured tempeh crostini with cream cheese dip and peanut sauce; Tandoori Tempeh with pickled cucumber; Moroccan grilled Tempeh with Couscous & Peri-Peri Tempeh with yoghurt dip.

Thai vs Indonesian Cooking

Whilst no stranger to Thai food or cooking, Indonesian food is new to me. My constant love affair with coconut milk was satiated, as this seems to be a constant in Asian cooking. The two may appear similar at first glance, but I quickly discovered the difference. The difference being that Thai is usually more sweet and sour to the taste, whilst Indonesian cooking is more aromatic. They use more spices, think of star anise you find this flavor in our beloved Cape Malay Koesuster also.

At a recent Indonesian Cuisine cooking demonstration hosted by the Kitchen collective and the Indonesian Consulate General Cape Town, I discovered a myriad of delicious and exotic dishes.

Traditional Tempeh

Indonesian Chef Edwin Hadiansyah & Chef Echi Ismail of Lemongrass Cooking school taught us how to make four traditional Indonesian dishes.

Tempe Mendoan – Deep-Fried Tempeh with Spiced batter

Sate Tempe – Tempeh Satay Skewers

Indomie Goreng Seafood – Fried Noodles with Seafood

Indomie Kuah Ostrich – Noodles served with pan-seared Ostrich Meat

Kue Lumpur – Indonesian Mud cake (*This was not part of the demonstration just a sweet dessert treat prepared for us)

I’m no stranger to coconut milk and loved that this delicate flavour was being used throughout.

Indomie Noodles’ packaging may remind one of the other Asian favourite instant noodle, Ramen. But trust me this one is denser, more filling and packs a flavourful punch.

The Star of The show

But the main star stealing the show was undoubtedly the featured product Tempeh.

What is it you may ask? Hailing as a vegetarian superfood, rich in vitamin B12, protein and fibre. This fermented soybean product packed with antioxidants, low in calories and is cholesterol & gluten-free.

It is much firmer than tofu and easily absorbs the flavors of the dishes you cook with them. Making it versatile to use and prepared in any number of ways.

*The banana wrapper is a common wrapper of tempeh in Indonesia, besides environmentally friendly, banana leaves give a distinctive taste to tempeh. (Photo Source: food.detik.com)*

Tempeh is from Java Island, Indonesia, and is made by a natural fermentation process that binds the soybeans in cake form.

Where to find Tempeh?

All these products used in the cooking demonstration are available at Pick n Pay, Dischem, and Food Lovers Market. Hop online and follow Tempehsa on social media. you will find them on Instagram, Facebook and Twitter.

So next time you have some veggie friends rock up at your braai, throw some tempeh on the grill.

Special thanks to Kitchen collective and the Indonesian Consulate General Cape Town & Indonesian Trade Promotion Centre for inviting me to experience this incredible Indonesian Cuisine demonstration.

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Tempeh Temptation