Ingredients:

5 eggs

150 ml milk (UHT)

50 grs wheat flour

4 pieces tempeh

50 grs butter

60 grs grated cheese

½ tsp pepper

Salt

Instant beef broth

Direction:

Steam tempeh and press it to form a softer texture, put aside

Separate egg yolks from the white, put aside

Heat butter in a pan

Add in wheat flour, and stir them

Pour the milk little by little while keep stirring

Put aside after boiled.

Add egg yolks, tempeh and grated cheese into the mixture, keep stirring (keep some grated cheese for topping)

Add also pepper, salt and beef broth, stir well

Beat egg white, and pour it into the mixture, stir well

Prepare and brush cake pan with butter

Pour the mixture into the cake pan

Top with grated cheese, and bake it

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?