Tempe (cake of fermented soy)

The tempe (cake of fermented soy) is quite popular in Indonesia. The indonesian love it especially caused by it’s unique and original taste, its ease of use, as ingredients of a cuisine, or it can even be consumed only by frying or grilling. Besides it cost not that expensive in markets. As the people’s cuisine ( makanan rakyat in Indonesia) the tempe is so much ease to find in traditional markets, the tempe are abundant.

Here is an info of how to make tempe :

 

cassava – its origin and manufacturing

cassava

The Cassava is predicted originally comes from Brazil, and brought into Indonesia in 1810 by the portuguese. Now cassava has been growing among the whole part of Indonesia. The cassava can grow untill 1500m height, with optimal temperature 20-30 celcius, and the precipitation of 5000-6000 mm per year. Multiplying of cassava commonly by stackings.

The manufacturings of Cassava are varieing in different countries in south-east asia. In Indonesia, Cassava can be used for the following terms :

 

soymilk

soymilk

Ever since the II BC, soymilk has been produced in China. From there then the soymilk spread over Japan, and after the second world war, soybean starts recognized in South-East Asia.

Soymilk considered able to substitute milk from cow, because the soymilk having as high protein as cowmilk. Two glasses of soymilk is believed to be able to fulfill protein needs in a day. One advantage consuming soymilk compared with cowmilk is that soymilk has low lactose, thus it’s save for digestion and for those who’s intollerant with cowmilk.