Types
| Name | Description |
|---|---|
| tempe bacem | tempeh boiled with spices and palm sugar, and then fried for a few minutes to enhance the taste. The result is damp, spicy, sweet and dark-colored tempeh. |
| tempe bongkrèk | made from or with coconut press cake (see below) |
| tempe bosok (busuk) | rotten tempeh, used in small amounts as a flavoring |
| tempe gembus | made from okara |
| tempe gódhóng | tempeh wrapped in banana leaves |
| tempe goreng | deep-fried tempeh |
| tempe mendoan | thinly sliced tempeh, battered and deep fried quickly, resulting in limp texture |
| tempe kedelai | simply tempeh, made from soybeans |
| tempe kering | raw tempeh cut into little sticks, deep fried, then mixed with spices and sugar, often mixed with separately fried peanuts and anchovies (ikan teri), can be stored up to a month if cooked properly. |
| tempe murni | tempeh made in plastic wrap without any additives such as grated raw papaya (pure soybean cake) |
| tempe oncom (also onchom) | made from peanut press cake, orange in color, with Neurospora sitophila |
A new form of tempeh based on barley and oats instead of soya 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.
Read more about this topic: Tempeh
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