Text 28566, 94 rader
Skriven 2012-08-22 01:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: STINKY 158
==================
 -=> Jim Weller said to Glen Jamieson <=-

 JW> Taiwan delicacy known as stinky (fermented) tofu?
 GJ> I think that fermented tofu is called "tempeh".
 JW> Tempeh is made from cooked and lightly fermented soybeans and then
 JW> pressed into patties or square loaves and sliced. It may contain
 JW> barley and seasonings. Tempeh has a firm texture and a nutty/
 JW> mushroomy/yeasty flavor.

There are several kinds of tempeh, varying by substrate and
ripeness. I've never liked any that I've tried, finding them
uninteresting and beany. The most infamous is bongkrek, made
from coconut pomace, which is said to be not only unappetizing
but dangerous, as if it is infected during manufacture, it may
cause a particularly dangerous kind of food poisoning. As a
result, it is eaten mostly by the downtrodden and destitute
in much the same way that pruno is drunk by prison inmates.
I will admit that I might be convinced to try either of these
potentially toxic items.

 JW> Taiwanese fermented bean curd is different: it is little cubes of
 JW> regular tofu soaked in a brine inoculated with molds. It stays soft
 JW> while acquiring a new taste and has a strong odour in the same order
 JW> of intensity as limberger cheese, durian or distressed Scandinavian
 JW> fish. A little bit goes a long way.

On the other hand, I've had some of the smelly tofus, though
not the strongest, and rather like them in small quantity.
I could never eat a Zimmern-size portion, but an inch cube
adds a je sais trop quoi to a dish of fried rice or a pot of
boiled pork. When put straight on my tongue, it causes a
burning sensation followed by a muscle cramp - much the
same effect as from the smellier cheeses especially if blue.
I attribute this phenomenon to ammonia and related compounds.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Tempah
 Categories: Indonesian
      Yield: 1 Servings

      1 pk Tempeh, defrosted and cut
           -into 1cm / 1/2in cubes
     12 sm Button mushrooms
     12    Yellow or red cherry
           -tomatoes or 6 small
           -tomatoes, halved
      2 md Courgettes, sliced into
           -rounds
     12    Baby sweetcorn
      6 sm Thai aubergines, halved
           -(optional)
      6    Cloves of hot smoked garlic
           -(optional)

----------------------------------MARINADE----------------------------------
      2 ts Wholegrain mustard
      1 ts Ginger, grated
      1 tb Clear honey
      4 tb Shoyu [ordinary soy sauce
           -to you, bub]
      4 tb Olive oil
      4 ts Balsamic vinegar
           Salt
           Freshly ground black pepper

  1. Thread the tempeh and vegetables on to skewers in any order you choose,
  though it is preferable to use either mushrooms or cherry tomatoes at the
  beginning and end of each skewer. (These help the kebabs to retain their
  shape as well as lifting the other vegetables slightly clear of the rack,
  so minimising the risk of scorching.) If you are using the cloves of
  garlic, position these in the middle of each skewer. 2. Mix together all
  the marinade ingredients, stirring until smooth. 3. Lay the kebabs on a
  large plate/non-metal tray or any other shallow container in which they can
  sit in a single layer. 4. Spoon the marinade over the kebabs, turning to
  ensure that they are evenly coated. 5. Let the kebabs marinade in the
  fridge for at least 2 hours, spooning extra marinade over them from time to
  time. 6. Place the marinated kebabs on the barbecue and cook until all the
  vegetables are tender, turning regularly and basting frequently with the
  remaining marinade as necessary.

  If you haven't used it before, don't be put off by tempeh's rather
  unappetising appearance - it tastes quite delicious. An Indonesian
  speciality made from soya beans, tempeh has a richer flavour and firmer
  texture than tofu which makes it perfect for kebabs. [M's note: these
  directions seem to me to make the tempeh cubes too small].

  www.veg.org

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