Ingredients:

4 pieces tempeh

5 pieces tofu

Chives, shredded

1 piece cucumber, cut in small pieces

1 gr bean sprouts, put into boiled water

For peanut dressing:

1 gr peanuts, fried

Red chili pepper, shredded

10 pieces red onions, shredded and fried

1 tsp brown sugar

1 tbsp salt

Direction:

Process peanuts, red chili pepper, brown sugar and salt in food processor until smooth

Add water and stir to make thick sauce

Fry tempeh and tofu, then cut to pieces

Arrange tempeh and tofu in a plate

Sprinkle with cucumber, chives and bean sprout

Pour the peanut dressing, and top with fried red onions.

--This is a local recipe from West Java, Indonesia--

The Book of Tempeh
by: William Shurtleff

"..It has both modern and traditional Indonesian methods of producing Tempeh, along with an explanation of how to make Tempeh on a large scale. There are instructions for making not only Soy, but many other kinds of tempeh, along with explanations of how to use it in Western and Eastern cooking. (and tips on basic indonesian cooking)..."
 

The Tempeh Cookbook
by: Dorothy R. Bates

"If you want to make tempeh even tastier than it is already - this is your book."

Discover tasty new ways to use this unique cultured soy product, a staple food in Indonesia for centuries!

Tempting Tempeh
by: Emily Clark

Tempting Tempeh will help you discover and experiment with this cholesterol-free source of protein and omega-3. Recipes range from simple twenty minute meals to more complicated dishes that will have the whole family asking where s the tempeh?