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80-426: Tempah may refer to: Tempeh , a traditional soy product Tinie Tempah , a British rapper See also [ edit ] Tempa (disambiguation) Tampa (disambiguation) Topics referred to by the same term [REDACTED] This disambiguation page lists articles associated with the title Tempah . If an internal link led you here, you may wish to change

160-431: A cooler before it undergoes further packaging. Tempeh packaged in perforated polyethylene bags is usually repacked inside another labeled, non-perforated bag for distribution, sale and easier labeling. If the tempeh is packaged in only one perforated bag, the label must be directly attached to the perforated surface with the use of government food contact approved adhesive . It is then bulk packed in cartons and returned to

240-399: A decisive moment when Ki Bayi's brothers (Ki Jayengresmi and Ki Jayengrogo) and their uncle (Ki Kulowiryo) determined to look for and to catch up with Amongrogo. They departed, accompanied by Kulowiryo's attendant, Nuripin. Within their journey, they passed several villages, hermitages and caves. Ki Jayengrogo and Ki Kulowiryo are the morally loose characters as they did a lot of debauchery with

320-544: A firm, compact cake by a dense, uniform, white mycelium , which should permeate the entire cake; the beans should be barely visible. The odor of good tempeh should be pleasant, clean, subtly sweet or resemble the aroma of mushrooms. The entire tempeh should lift as a single, cohesive cake without crumbling when shaken gently. Unfinished tempeh has beans that are bound together loosely by a sparse white mycelium, hence it crumbles easily. Unfinished tempeh should be incubated longer unless it has been incubated more than eight hours past

400-417: A journey to Banten, West Java. They arrived at a dreadful beach therefore he changed it into a tranquil one. He then built an island made of black marble, filled it with precious stones, built a house and stayed there with his wife. It wasn't long before the news of an island of black marble reached a powerful man from Sumatra Island, Ki Datuk. He confronted Seh Amongrogo by put him into test. If indeed Amongrogo

480-418: A meditation at jurang-jangkung. They went to Jurang-Jangkung and meditate. On the third night, they finally met Seh Amongorogo and Nyi Tembangraras in the incorporeal world. The short reunion however had to come to an end. Ki Bayi and his wife returned to Wonomarto, this time, with a happy and content feeling. The Island of Black Marble Seh Amongrogo and Nyi Tembangraras, within their incorporeal world, made

560-552: A normal coloration may still contain lethal amounts of bongkrek acid. A form of tempeh based on barley and oats instead of soy was developed by scientists at the Swedish Department of Food Science in 2008. It can be produced in climatic regions where it is not possible to grow soybeans. The simplest way to cook tempeh is by frying . It is both deep-fried and stir-fried. However, there are several cooking methods and recipe variations. Among others are: Perhaps

640-568: A part of royal cuisine, but rather a staple food of the lower classes. Indonesian historian, Ong Hok Ham , suggests that tempeh might have been produced as a byproduct of tahu , the Indonesian word for tofu . He argued that the two food products are made of the same ingredient and that genetically speaking, soybeans are from China, though the specific variety was never mentioned. Food journalist , Andreas Maryoto. supported this idea, saying that tempeh might have been accidentally produced as

720-456: A result of the fermentation process. In particular, the oligosaccharides associated with flatulence and indigestion are greatly reduced by the Rhizopus culture. In traditional tempeh-making shops, the starter culture often contains bacteria that produce vitamins such as B 12 (though it is uncertain whether this B 12 is always present and bioavailable ). In western countries, it

800-470: A short distance of journey and they went back to Wonomarto empty handed and only received clues from all the hermits they met, that they would meet Amongrogo later on in a place called Wonontoko. Soon afterwards, santri Luci, who previously met Amongrogo, arrived at Wonomarto. Ki Luci told Ki Bayi and his family the summary of Amongrogo's journey and his whereabout. Within Amongrogo's journey, he kept having

880-457: A soft interior. Its sponge-like consistency makes it suitable for marinating. Dried tempeh (whether cooked or raw) is more portable and less perishable and may be used as a stew base. Sometimes when tempeh is diced and left, it will create white feathery fluff which bonds the cut—this is the Rhizopus mold still growing—this is normal and perfectly edible. The most common and widely known tempeh

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960-420: A temperature around 30° C (86° F ). The soybeans have to cool down to allow spore germination and abundant growth of mycelium . Later, the temperature of the beans will naturally rise and rapid mold growth happens for around 4 hours. As mold growth declines, the soybeans should be bound into a solid mass by the mycelium. In good tempeh, the beans are knitted together by a mat of white mycelium . Typically, tempeh

1040-466: A vision of a lotus, which means, his search for the perfection of life would only be gained through Sultan Agung's help. Amongrogo tried to catch up with Sultan Agung by visiting his meditational places. But Sultan always leave just when Amongrogo arrives. Amongorogo then has to attract his attention by building a grand mosque at Kanigoro and performing magic show which gathered thousands of followers. The magical shows which drew thousands of followers finally

1120-518: Is oncom , which is made from peanut press cake or soy dregs and is prevalent in Sundanese culture in West Java . There are two types of oncom : a bright red-orange kind with Neurospora sitophila , and a black one with the same fungi as tempeh uses. Tempeh can also be differentiated according to its degrees of maturity (i.e. the mycelium's growth/age). Tempe mondhol is a tempeh that

1200-441: Is a Javanese cooking method of braising in spices and palm sugar and boiling the food in a closed place until the water runs out. The tempeh is first braised in a mixture of coconut water, palm sugar , and spices including coriander seeds, shallots, galangal, and bay leaves, and then briefly deep-fried. The result is a moist, sweet and spicy, dark-colored tempeh. Tofu may also be used, yielding tahu bacem . This variation

1280-428: Is a staple source of protein. Like tofu , tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein , dietary fiber , and vitamins . It has a firm texture and an earthy flavor , which becomes more pronounced as it ages. The term tempe

1360-444: Is a crispy, sweet and spicy, fried tempeh. The raw tempeh is cut into small sticks and thoroughly deep-fried until no longer moist, and then mixed with palm sugar, chili pepper or other spices, or with sweet soy sauce . Often it is mixed with separately fried peanuts and anchovies ( ikan teri ). This dry tempeh will keep for up to a month if cooked and stored properly. This variation is almost identical to tempe kering , but

1440-410: Is a generous figure, he won't say no to whatever Ki Datuk is asking, even asking for his wife. To Ki Datuk's surprise, Amongrogo gave away his wife. Tembangraras and Ki Datuk's ship was ready on sail returning to Sumatra but in the middle of the ocean, the weather became fierce and the ship sank. Ki Datuk and his sailors was being rescued and they arrived back home empty handed. Meanwhile, Nyi Tembangraras

1520-454: Is also shifting from heavily mysticism knowledge to heavily rational kind of knowledge. In Shiva-Hindu Catur Asrama, wanderers are part of the way of life and to attain knowledge. In the colonial period the wanderers become unwanted people in new town such as Batavia. The wanderers often evolve into independent rebels or local heroes such as being popularized by The Legend of Si Pitung or Prince Diponegoro's guerrilla volunteers from Bagelen. During

1600-409: Is harvested after 48 hours of fermentation with its distinguishable whitish color, firm texture, and nutty flavor. Extended fermentation time results in an increase in pH and undesirable color darkening in the tempeh. During the fermentation process, optimal time of fermentation, temperature, oxygen, humidity, and pH levels are required to encourage the growth of the Rhizopus mold, while discouraging

1680-623: Is known by different names across Java ; for example as tahu cokol or tahu susur in Temanggung . In Indonesia , ripe tempeh (two or more days old) is considered a delicacy. Names include tempe semangit ('stinky tempeh') in Java , hampir busuk ('almost rotten') tempeh or tempe kemarin ('yesterday tempeh'). Having a slightly pungent aroma, small amounts are used as a flavoring agent in traditional Javanese sayur lodeh vegetable stew and sambal tumpang . In Javanese ,

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1760-508: Is made from fermented soybeans, called tempeh kedele or tempeh dele , made from controlled fermentation of soybeans . However, traditionally other ingredients such as ampas tahu (tofu dregs/ okara ), ampas kelapa (coconut dregs) and peanuts may be used in a fashion similar to the tempeh-making process, although perhaps using different fungi or attracting other microbes like kara benguk or kara pedhang , which can be toxic if not prepared correctly. A related product to tempeh

1840-414: Is made from fluffy tempe gembus . Ground tempeh can also be made into a thick sauce, such as in sate ambal , a chicken satay from Kebumen , Central Java where tempeh flavored with chili and spices replaces the more common peanut sauce . Serat Centhini Serat Centhini is a twelve-volume compilation of Javanese tales and teachings, written in verse and published in 1814. The work

1920-400: Is money' was being introduced in which Javanese society have to adjust to a new regular working culture in contrast to the regularity of an agricultural work. Schools in new institutions in new towns were being introduced to public via Colonial Ethical Policy in contrast with the way ancient schools was being conducted through hermitages or in exclusive royal/palace circles. The kind of knowledge

2000-505: Is more common to use a pure culture containing only Rhizopus oligosporus , which makes little B 12 and could be missing Citrobacter freundii and Klebsiella pneumoniae , which have been shown to produce significant levels of B 12 analogs in tempeh when present. Studies of fortifying tempeh with vitamin B12 through fermentation using microorganisms indicate that lactic acid bacteria and propionic acid bacteria produce vitamin B12. In

2080-666: Is more soft and moist. The sweet taste is due to generous addition of kecap manis (sweet soy sauce). Stir-fried tempeh with vegetables such as green bean, basil, or onion, with spices. Other recipes might add coconut milk for a milky-colored, and rather moist, stir-fried tempeh. Fried tempeh mixed with sambal chili paste in a mortar and pestle. Usually served in addition to other penyet dishes, such as ayam penyet (chicken) or iga penyet (ribs). Tempeh skewered and grilled as satay . Sate kere ( Javanese for 'poor man's satay') from Solo in Central Java

2160-465: Is not fully fermented, that is, the mycelium has not fully covered the surface. The taste of the beans is more solid and profound. Sometimes tempeh is left to ferment further, creating more pungently varieties: tempe wayu (day-old tempeh), i.e. when the tempeh starts to age; tempe semangit (a few-days old tempeh), i.e. when the tempeh becomes yellowish, a bit slimy, and the smell becomes more potent; and tempe bosok (lit. 'rotten tempeh'), when

2240-409: Is now commonly available in many western supermarkets, as well as in ethnic markets and health food stores. Tempeh can be steamed, marinated, thinly sliced, blackened, or crumbled into sauces and stews. Tempeh performs well in a cheese grater , after which it may be used in place of ground beef (as in tacos). When thin-sliced and deep-fried in oil, tempeh obtains a crisp golden crust while maintaining

2320-661: Is often found in Purwokerto . The word mendoan originates in the Banyumas regional dialect , and means 'flash-fried'. The tempeh is first dipped in spiced flour before quickly frying in very hot oil, resulting in a product that is cooked on the outside, but raw or only partially so on the inside. It has a limp, soft texture compared to the more common, crisp, fully fried tempeh. Also known as kering tempe (lit: 'dry tempeh'), or sambal goreng tempe if mixed with plenty of hot and spicy sambal chili pepper sauce. It

2400-483: Is thought to be derived from the Old Javanese tumpi , a whitish food made of fried batter made from sago or rice flour which resembles rempeyek . The historian Denys Lombard also suggests that it could be linked to a later term tape or tapai which means ' fermentation '. In the western world, tempeh is the most common spelling. This is done to prevent readers from incorrectly pronouncing

2480-543: Is what makes Serat Centhini famous of its porn contents which unfortunately often overshadow the other knowledge being elaborated. Nyi Selobrangti and Cethi Centhini Reunite Soon after receiving bad news about his husband, Nyi Tembangraras determined to find his husband herself. She changed her name to Nyi Selobrangti and accompanied by her faithful maid, Centhini. Both of them arrived at Wonontoko and accidentally met Ki Amongrogo's long time separated brother and sister, Ki Mangunkarso/Jayengsari and Nyi Rancangkapti. Soon after

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2560-447: The 12th century. By the 16th or the 19th century, depending on which period of time the writer of Serat Centhini referred to, Javanese people had mastered the art of cooking with tempeh, when it was not only eaten as is, but converted into different types of dishes, showing a full understanding and mastery of the food product. Gardjito noted that Javanese noble families rarely wrote about tempeh in ancient texts because it had never been

2640-645: The 13th century and was consumed by the Mongolians who arrived in Java. Later, it was popular only among the rich (the complex production process and imported white soybeans led to its high price). Around the 17th or 19th century, tahu became available to everyone. Tempeh later began to be made with white soybeans, leading to the decreased use of its native black variety. Black soybeans have been replaced by other commodity plants since. The original version of tempe dhele has been forgotten as tahu has become

2720-447: The bacterium Burkholderia gladioli , and the unwanted organism produces toxins ( bongkrek acid and toxoflavin ) from the coconut, besides killing off the Rhizopus fungus due to the antibiotic activity of bongkrek acid. Fatalities from contaminated tempe bongkrèk were once common in the area where it was produced. During 1930s, Indonesian government went through an economic depression , and this condition caused some of

2800-428: The by-product of the tofu industry in Java in the 17th century, as discarded soybeans caught the spores of a whitish fungus that was found to be edible. However, tahu was (and is still) made of white soybeans ( Glycine max , native to Japan and China), as opposed to the earliest version of tempe dhele that was made of native black soybeans ( Glycine soja ). Tahu (tofu) made its way to Kediri in

2880-468: The city falls to the army from Mataram. The children become separated in the confusion as inhabitants flee the city. They each spend several years wandering around Java, only to be reunited many years later. The main characters of the story are: The Centhini story is separated by phases of its characters' lives (pre-adulthood, adulthood, and post-adulthood) and by the adventures of each character (Jayengresmi, Jayengsari, Rancangkapti, and Mas Cabolang). In

2960-423: The common people's food, and dependence on imported white soybeans grows. Tempeh begins with whole soybeans, which are softened by soaking, dehulled , then partly cooked. Specialty tempeh may be made from other types of beans , wheat , or may include a mixture of beans and whole grains . Adding vinegar during soybeans soaking process had also been reported in tempeh industries and it had been found to influence

3040-562: The conquered city the oldest son, Jayengresmi wanders in the southern part of Java and then to its westernmost part. The second son, Jayengsari, and his sister, Rancangkapti, flee to the east, later travelling by ship to central Java. Journey of Jayengresmi Jayengresmi's travels take him and his servants Gathak and Gathuk through the mountainous terrain where hermits live. Their journey passes through historic areas including: Journey of Jayengsari and Rancangkapti Jayengsari and Rancangkapti are accompanied by their servant Buras. They visit

3120-552: The dominant mold. This results in white woolly appearance and more pleasant aroma compared with tempeh made with commercial starter containing only Rhizopus oligosporus. Famously these variant tempeh are found in Malang and Purwokerto in the 1960s, because Malang is located in a cool plateau , and tempeh made with Rhizopus oligosporus resulted in less compact and more alcoholic-smelling tempeh, while Rhizopus arrhizus required lower optimum temperature which made it more ideal. However

3200-415: The dry beans and losses due to the leaching of soluble compounds equate to 12 - 17% of the dry beans. The oligosaccharides , stachyose , raffinose and sucrose , can constitute up to 50% of the soluble materials lost. During the fermentation there is some further loss of material due to respiration by the mold and the oxidation of compounds to carbon dioxide and water. Reported losses of dry matter during

3280-744: The eastern part of Java Island before finally going back to Sokoyoso. Journey of Jayengresmi (Ki Amongrogo) Jayengresmi already stayed for a few years in Karang Hermitage with his adopted father, Kyai Ageng Karang until finally, he asked for permission to leave and to continue searching for his brother and sisters. Before letting them leave his hermitage, his adopted father suggests they change their names: Jayengresmi became Ki Amongrogo, and Gathak and Gathuk became Jamal and Jamil. Journey of Jayengresmi, Jayengrogo and Kulowiryo Fourteen months had passed since Seh Amongrogo left his father in-law (Ki Bayi) and his wife (Nyi Tembangraras). Finally came

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3360-469: The fermentation range from 2.1 to 10%. Hence, the overall yield of tempeh is in the range of 72-78 g tempeh per 100 g soybeans on a dry matter basis. In practical terms, this means that 100 g dry soybeans (7-9% moisture content) will yield about 170 to 210 g fresh tempeh (61-64% moisture content). Once tempeh is produced, it is divided into three categories based on its quality: good, unfinished, and inedible. Good tempeh includes beans that are bound into

3440-494: The growth of undesired microorganisms. The pH level should be kept around 3-5 by adding a mild acidulant such as vinegar , lactic acid , or acetic acid , thereby favoring mold growth and restricting the growth of spoilage microorganisms. Oxygen is required for Rhizopus spp. growth, but should be maintained at low levels to prevent the production of undesired microorganisms. Under conditions of lower temperature, or higher ventilation, gray or black patches of spores may form on

3520-563: The kitchen, tempeh is often simply prepared by cutting it into pieces, soaking in brine or a salty sauce, and then fried. In Java, tempeh is often traditionally prepared by cutting it into pieces, marinating it in a mixture of ground garlic , coriander , turmeric , salt and water; then deep fried, and it's often served with sambal ulek chili paste. Cooked tempeh can be eaten alone, or used in chili, stir fries, soups, salads, sandwiches, and stews. Tempeh's complex flavor has been described as nutty, meaty, and mushroom-like. It freezes well, and

3600-432: The larger Mataram Sultanate regarded this as a threat, so in 1630 he sent an army under his brother-in-law, Pangeran Pekik to capture Giri Kedaton. Giri Kedaton finally surrendered in 1636. Sunan Giri Prapen was captured and brought to Mataram's capital Kota Gede , known today as Yogyakarta . The main characters of Serat Centhini are Sunan Giri Prapen's three young children who escape Giri Kedaton overnight, hours before

3680-414: The link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Tempah&oldid=933203335 " Category : Disambiguation pages Hidden categories: Short description is different from Wikidata All article disambiguation pages All disambiguation pages Tempeh It is especially popular on the island of Java , where it

3760-454: The meantime, Sultan Agung, in his old age, had become a priest namely Priest Anyokrokusumo. Seh Amongrogo and Nyi Tembangraras met him through incorporeal world and the three of them agreed to make an arrangement. The deal was, Seh Amongrogo and Nyo Tembangraras were changed into wonder male and female maggots. The female maggots was eaten by Sultan Agung, while the female maggot was eaten by Pangeran Pekik (Sultan Agung's brother-in-law). Later on,

3840-435: The mold Rhizopus oligosporus can be found adhering in the wild. Soybeans are pressed into the leaf, and stored. Fermentation occurs resulting in tempeh. In particular, the tempeh undergoes salt-free aerobic fermentation. Tempeh made with traditional inoculation methods are also more likely to include molds of other species including Rhizopus arrhizus and Rhizopus delemar which may outcompete Rhizopus oligosporus as

3920-415: The most suitable materials for packaging tempeh. They have demonstrated good retention of the quality of tempeh and extension of the shelf life of tempeh for three days compared to fresh tempeh. Appropriate packaging is important as it provides optimum oxygen supply and temperature for inoculation and fermentation to occur during processing. Tempeh is a perishable food and must be wrapped and placed into

4000-449: The mycelium has acquired a blackened coloration and the product has a putrid smell. Some types of tempeh are made of ingredients that would be otherwise wasted if not used. According to traditional Javanese customs, wasting food is deemed as a sign of disrespect to Nature and other beings, and encourages efforts to use every part of an ingredient. The wrappings used in tempeh making can contribute to its flavor and aroma. Though some prefer

4080-508: The news. They decided to meditate at Ardipolo hermitage while Ki Montel delivered the good news to Ki Bayi and his wife. A Reunion of Ki Bayu and his wife with their daughter Nyi Tembangraras and Seh Amongrogo Ki Bayi and his wife, Nyi Malaresmi, were eager to meet their daughter therefore they set forth to Wonontoko. By the end of the journey they met Ki Mangukarso (Amongrogo's brother) who told them that they would be able to meet Tembangraras and Amongrogo only in incorporeal world and through

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4160-466: The people to make tempe bongkrek by themselves, instead of buying it directly from well-trained producers. As a result, the poisonings occurred frequently, reaching 10 to 12 a year. Dutch scientists W. K. Mertens and A. G. van Veen from the Eijkman Institute of Jakarta, started to find the cause of the poisoning in the early 1930s. The first outbreak of the bongkrek poisoning by tempe bongkrek

4240-464: The popular flavor. The problem of contamination is not encountered with bean and grain tempeh, which have a different composition of fatty acids that is not favorable for the growth of B. gladioli , but encourages growth of Rhizopus instead. When bean or grain tempeh has the proper color, texture and smell, it is a very strong indication the product is safe. Yellow tempe bongkrèk is always highly toxic due to toxoflavin, but tempe bongkrèk with

4320-404: The pre-adulthood journey, geographic locations still can be identified on the real-world map. But in the post-adulthood journeys, the locations become mystical and imaginary, as though in a different realm. The mixture of real-world and imaginary locations is similar to that of Homer's Odyssey . As adults, the characters changed their names to avoid capture by Sultan Agung's spies. After fleeing

4400-495: The recommended time. If it has been incubated for enough time and still remains unfinished, it should be discarded. Inedible tempeh has beans with foul odor, resembling strong ammonia or alcohol, indicating the development of undesirable bacteria due to excess moisture or overheating. Inedible tempeh cake is wet, slimy, and mushy with a collapsed structure. Its color is tan to brown and mold develops in sparse patches. Food grade wrapping paper and perforated polyethylene bags are

4480-521: The refrigerator or freezer immediately after incubation or other processing steps such as blanching . In the refrigerator or freezer, stacking of tempeh should be minimized to prevent overheating and the undesirable, gradual continuation of fermentation, both of which shorten the storage life of tempeh. Even under cold temperature, tempeh continues to respire and undergo slow decomposition from microorganisms and its natural enzymes . Therefore, tempeh should be well cooled for at least two to five hours in

4560-516: The refrigerator or freezer to await shipment. Tempeh is 60% water, 20% protein , 8% carbohydrates , and 11% fats (table). In a reference amount of 100 grams (3.5 oz), tempeh supplies 192 calories , and is a rich source (20% or more of the Daily Value , DV) of several B vitamins and dietary minerals , such as riboflavin (30% DV) and manganese (62% DV), respectively (table). The soy carbohydrates in tempeh become more digestible as

4640-514: The reverse realm.incorporeal world. At this point Ki Bayi's brothers, Jayengresmi and Jayengrogo, left Wonomarto once again to find their niece, Nyi Tembangraras/Selobrangti and Centhini. In the middle of their journey, they received a message from Ki Montel (Amongrogo's attendant) that Tembangraras had met her husband and that they had lived together in Wonontoko in a specific place called Jurang-Jangkung. Jayengrogo and Jayengresmi delighted to hear

4720-544: The rough-textured tempeh menjes kacang is made from black soybeans mixed with other ingredients, such as peanut dregs, cassava fiber, and soybean meal. The process of making menjes kacang is quite similar to black oncom . Tempe bongkrèk is a variety of tempeh from Central Java , notably Banyumas . It is prepared with coconut dregs. This type of tempeh served as a main source of protein in Java due to its inexpensiveness and has led to several cases of fatal food poisoning, as it occasionally gets contaminated with

4800-450: The sensory nature of the final product. The principal step in making tempeh is the fermentation of soybeans which undergo inoculation with Rhizopus spp. molds, a type of filamentous fungus most widely used for the production of tempeh. A fermentation starter containing the spores of fungus Rhizopus oligosporus or Rhizopus oryzae is mixed in. The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at

4880-408: The serendipitous introduction to stored soybeans of the fungus, which is crucial in tempeh's fermentation. This fungus grows on teakwood and sea hibiscus leaves, which native Javanese people often used (and still do) as food wrappings. In fact, in traditional tempeh making, an usar (a mycelium-filled leaf) is used, instead of store-bought ragi . The type of soybean first used to make tempeh

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4960-503: The simplest and most popular way to prepare tempeh in Indonesia . The tempeh is sliced and seasoned in a mixture of ground garlic , coriander seeds and salt, and then deep fried in palm oil . The tempeh might be coated in batter prior to frying, or directly fried without any batter. Fried unbattered tempeh has a golden-brown color when done. Tempe bacem is a traditional Javanese dish originating in Central Java . Bacem

5040-529: The sites of old Javanese kingdoms and learn legends. Journey of Mas Cabolang Mas Cabolang is the son of Ki Ageng/Seh Akadiyat, the hermit of Sokoyoso Hermitage in Dieng Plateau. He left his parents' house without asking their permission. His objective is to have his adventure to understand more of the world. His journey began on the southwest route to Cilacap Region and then turned to the east, through Mataram Sultanate's capital (Kota Gede), and moved to

5120-455: The son of Sultan Agung (the reincarnation of Seh Amongrogo) would marry Pangeran Pekik's daughter (as reincarnation of Nyi Tembangraras) and they would have a son who would become the King of Mataram, namely Amangkurat. In his reign, Amangkurat didn't please his people because of the discipline being applied. One prince, Raden Trunojoyo, rebelled against him, on behalf of Amangkurat's son. Amangkurat

5200-433: The surface—this is not harmful, and should not affect the flavor or quality of the tempeh. This sporulation is normal on fully mature tempeh. A mild ammonia smell may accompany good tempeh as it ferments, but it should not be overpowering. Traditional tempeh is often produced in Indonesia using Hibiscus tiliaceus leaves. The undersides of the leaves are covered in downy hairs (known technically as trichomes) to which

5280-400: The surprising reunion, Nyi Selobrangti told them the bad news about Ki Amongrogo's death. The news shocked them and all of them fainted and died. Ki Amongrogo, in his realm, noticed the unfortunate event. He visited Wonontoko and revived everyone. The horrible scene now become a happy ending for the brother and sister and the wife. The couple finally reunited and later on built a hermitage but in

5360-416: The synthesis of bongkrek acid during the fermentation of such foods. Since 1975, consumption of contaminated tempe bongkrek has caused more than 3000 cases of bongkrek acid poisoning. In Indonesia, the overall reported mortality rate has turned out to be 60%. Due to the severity of the situation, the production of tempe bongkrek has been banned since 1988. Clandestine manufacture continues, however, due to

5440-423: The term gódhóng means 'leaf'. Traditionally tempeh is wrapped in organic banana leaf , gódhóng waru ( Hibiscus tiliaceus leaf) or gódhóng jati ( teak leaf). Pure soybean cake, tempeh made in plastic wrap without any fillings or additives such as grated raw papaya. This was meant to create a more "hygienic and pure" tempeh free from any impurities or unwanted microbes. A specialty of Malang ,

5520-463: The traditional banana, waru or teak leaf, readily available plastic sheet wrappings have been increasingly widely used. Soft and fluffy tempeh made from soy pulp or tofu dregs. Tempe gembus usually can be found in traditional markets of Java , at a price lower than that of common soybean tempeh. It is made into a variety of dishes; for example it can be battered and/or fried, used in sayur lodeh , or tempe bacem . Tempe gembus

5600-457: The villagers, widowers and ronggeng dancers. Their carelessness sometimes brought them misfortune such as the loss of their possession. Ki Jayengresmi, being the only religious character among the group, always avoid the debauchery while patiently preach his brother and uncle. Nuripin is a character who is always bullied (yet always manage to escape and throw honest mockery on Kulowiryo's debauchery and his misfortune) by Kuliwiryo. The group only have

5680-460: The widespread use of commercial starter resulted in most tempeh in Java only containing Rhizopus oligosporus , with few traditionally made tempeh outside Java still containing Rhizopus arrhizus and Rhizopus delemar . During the processing of soybeans to make tempeh there are inevitable losses of material due to the removal of the hulls and the leaching of soluble compounds during the soaking, washing and cooking stages. Hulls constitute about 8% of

5760-566: The word as "temp". The first known usage of this spelling is in an 1896 German article. Other spellings, such as témpé , were also used, but tempeh has become the standard spelling in English since the 1960s. Tempeh originated in Indonesia, almost certainly in central or east Java with an estimated discovery date of some time between a few centuries and more than a thousand years ago. The invention of tempeh seems to have arisen through

5840-543: Was being noticed Sultan Agung. He concluded that such activity was breaking Islamic law and therefore he sentenced Amongorogo for death penalty by drowning him to an ocean. Amongrogo was being executed. The death penalty is actually what Amongrogo's looking for from Sultan Agung. As by went through death, he wasn't really dead, he only moved to another realm (reverse realm/incorporeal world/jagad walikan in javanese). Therefore, right on entering incorporeal world, he thanked Sultan Agung instead. The debauchery scenes of this section

5920-582: Was being pickekup by Seh Amongrogo and they return to Wonontoko, leaving the Black Marble Island and its beach to its original dreadful state. The Wonder Maggots and the End of Seh Amongrogo and Nyi Tembangraras' Life Journey Serat Centhini ends with a famous story of wonder maggots. Seh amongrogo and Nyi Tembangraras wished to go back to the real world in order to put discipline to the people and that it can be done through Sultan Agung's lineage. In

6000-531: Was commissioned, directed, and partially written by Crown Prince Mangkunegoro, later enthroned as Pakubuwono V of Surakarta , with contributions from three court poets from different palaces. The events depicted in Serat Centhini take place in the 1630s when Sultan Agung of Mataram 's army besieged and captured the city of Giri Kedaton in Gresik , East Java. Giri Kedaton had a religious school that

6080-461: Was founded by Sunan Giri , one of the Wali Sanga . The school grew and became famous as a center of Muslim teaching, which gave it political influence in the surrounding region. It attracted learners from multiple societal groups and regions as far away as Ternate Sultanate . Giri Kedaton reached the peak of its influence under Sunan Giri Prapen who ruled it from 1548 to 1605. Sultan Agung of

6160-477: Was recorded by Dutch researchers; however, no further research to find the cause of the poisoning was conducted in 1895. They successfully identified the source of poisoning as a bacterium called Pseudomonas cocovenenans . This bacterium, which is also named Burkholderia cocovenenans , caused the synthesis of a poisonous substance called bongkrek acid. B. cocovenenans is commonly found in plants and soil, which can be taken up by coconuts and corn, leading to

6240-471: Was the black soybean, which was a native plant. This later changed with the importation of white or yellow soybeans and the rise of the tofu industry on the island. Murdijati Gardjito, a food historian at Gadjah Mada University , argued that tempeh was made by native Javanese people and that its preparation predates the introduction of Chinese-style tofu products. Some ancient texts mention tempe dhele , old Javanese for 'native soybean tempeh'; dhele

6320-527: Was then being exiled to a place which has a fragrant soil (Tegalarum). This means that Seh Amongrogo and Nyi Tembangraras had arrived at the end of their lives' journey, from their birth to their death. Colonial time Modernity and science that were being brought by the Europeans created a paradigm shift in the kind of knowledge and the way to attain knowledge within Javanese society. The concept of 'time

6400-540: Was used to refer to the native soybean variety. White soybeans that are used to make most tempe dhele today used to be called dhele putih ('white soybeans'), and were only available in Java centuries later. Mary Astuti, a food historian at Gadjah Mada University specializing in tempeh, argued that the native variety of soybean had been grown before the Chinese arrived in the region. Sri Tandjung noted that Javanese had been eating cooked (native black) soybeans since

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