Tahu
and Tempe are familiar food in my
country. Almost all Indonesian like Tahu
and Tempe because the taste is
delicious and the price is low. Tahu
and Tempe have similar main
ingredient, but there are some different ways to make it. Moreover, the variety and
the taste are also different.
Making Tahu and Tempe is not easy. There are some ways
to make it. Tofu is made by coagulating soy milk and pressing the resulting
curds. Although pre-made soy milk may be used, most tofu producers begin by
making their own soy milk, which is produced by soaking, grinding, boiling and
straining dried soybean.Coagulation of the protein and oil
suspended in the boiled soy milk is the most important step in the production
of tofu. This process is accomplished with the aid of coagulants. Like Tahu, Tempe is made from soybeans, but Tempe is a whole soybean product with different nutritional
characteristics and textural qualities. Tempe's
fermentation process and its retention of the whole bean
give it a higher content of protein, dietary fiber, and vitamins.
It has a firm texture and an earthy flavor which
becomes more pronounced as the Tempe
ages. Because of its nutritional value, Tempe
is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.
Nowadays, Tahu and Tempe have many varieties. There is a
wide variety of Tahu available in
both Western and Eastern markets. Despite the daunting variety, Tahu products can be split into two main
categories: fresh Tahu,
which is produced directly from soy milk, and processed
Tahu, which is produced from fresh Tahu. Tahu production
also creates important side products which are often used in various cuisines.
Depending on the amount of water that is extracted from the Tahu curds, fresh Tahu can be divided into some varieties. Fresh Tahu is usually sold completely immersed in water to maintain its
moisture content. Many forms of processed Tahu
exist, due to the varied ways in which fresh Tahu can be used. Some of these techniques likely originate from
the need to preserve Tahu before the
days of refrigeration. Other production techniques are employed to create Tahu with unique textures and flavors.
Like Tahu, Tempe also has many
varieties. Tempe bongkrèk is one of Tempe’s variety from Central Java,
notably Banyumas
regency, that is prepared with coconut. This type of Tempeh occasionally gets contaminated
with the bacterium and the unwanted organism produces toxins from the coconut,
besides killing off the Rhizopus
fungus due to the antibiotic activity of bongkrek acid. The other variety is Tempe mendoan, A variation of Tempe cooking method, often found in Purwokerto.
The origin of the word mendoan
is from Banyumas
regional dialect,
which means "to cook instantly in very hot oil", that results in
semi-raw cookingand soft texture. The Tempe
is dipped into spiced flour dressing before frying it in hot oil for a short
time. Tempe Mendoan may seem like
half-cooked soft fried Tempeh, unlike
common crisp fully deep fried Tempe.
Tahu and Tempe also differ in
taste. Tempe’s taste is stronger than
Tahu. It is because Tempe has hard texture, so the flavor of
soybean is stonger. Different from Tempe,
Tahu has soft texture and easy to
chew. Tahu and Tempe consist of natural composition. Because of the taste is
delicious, Tahu and Tempe have many fans. Everybody like
them so much. Tahu and Tempe are not dangerous for children.
From all these comparison, I think Tahu is better. Making Tahu
is easier than making Tempe and Tahu is more delicious. Tahu and Tempe can be alternative food to serve everyday in our menu.
1 comments:
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