Fried Tempeh — Tempe Goreng
Cuisine: Indonesian · Origin: Java Indonesia
Fried tempeh (tempe goreng) is a classic Indonesian dish featuring deep-fried slices of tempeh, a fermented soybean cake originating from Java. Made by fermenting whole soybeans with a specific mold culture, tempeh develops a distinctive nutty flavor and firm, meat-like texture that holds up beautifully to frying. The dish is typically served as a side dish or snack, often accompanied by sambal (chili paste) or sweet soy sauce for dipping. Tempeh goreng is celebrated as an affordable, protein-rich vegetarian staple found in warungs (small eateries) and home kitchens throughout Indonesia. The fermentation process not only creates its characteristic taste but also makes tempeh more digestible and nutrient-dense than unfermented soy products, containing beneficial probiotics and complete amino acids.
Standard serving: ~210 kcal (4 pieces (120g), estimate)
Tempeh is one of Indonesia's oldest protein sources, predating tofu by centuries, and its unique nutty flavor and firm texture actually improve when fried, making it a beloved street food across Java.
Photo by Hersy ardianty a (CC BY-SA 4.0), source.
炸天貝 — Tempe Goreng
料理：Indonesian · 起源地：Java Indonesia
Fried tempeh (tempe goreng) is a classic Indonesian dish featuring deep-fried slices of tempeh, a fermented soybean cake originating from Java. Made by fermenting whole soybeans with a specific mold culture, tempeh develops a distinctive nutty flavor and firm, meat-like texture that holds up beautifully to frying. The dish is typically served as a side dish or snack, often accompanied by sambal (chili paste) or sweet soy sauce for dipping. Tempeh goreng is celebrated as an affordable, protein-rich vegetarian staple found in warungs (small eateries) and home kitchens throughout Indonesia. The fermentation process not only creates its characteristic taste but also makes tempeh more digestible and nutrient-dense than unfermented soy products, containing beneficial probiotics and complete amino acids.
標準份量：約 210 kcal（4片（120公克），估計值）
天貝是印尼最古老的蛋白質來源之一，比豆腐早出現好幾百年，它獨特的堅果香氣和紮實的口感在油炸後反而更加美味，因此成為爪哇各地深受喜愛的街邊小食。
圖片來源：Hersy ardianty a（CC BY-SA 4.0）— 來源