tempeh
See also: Tempeh
English
Etymology
From Indonesian tempe, possibly from Old Javanese tumpi (a food made from starch and tempeh), or Indonesian tapai (“fermentation”).[1]
Pronunciation
- IPA(key): /ˈtɛmpeɪ/
Audio (UK) (file)
Noun
tempeh (countable and uncountable, plural tempehs)
- An Indonesian food made from partially-cooked soybeans fermented by a fungus (either Rhizopus oligosporus or Rhizopus oryzae).
- Coordinate term: tofu
- 1960, Bwee-Hwa Yap, Nutritional and Chemical Studies on Tempeh, Cornell University, page 28,
- Usually sporulation occurred when the tempeh had been exposed to air ( e.g. as the result of uncovering of the pan too frequently ) .
- 1989, Dorothy R. Bates, The Tempeh Cookbook, Book Publishing Company, page 7,
- Fresh or defrosted tempeh will keep 3 to 4 days in a refrigerator at 40°F, and at least 6 months or more in a freezer. When putting fresh tempeh into a refrigerator or freezer, don't stack the packages because heat from one package to another will encourage the culturing process to continue.
- 2015, Labodalih Sembiring, translating Eka Kurniawan, Man Tiger, Verso 2015, p. 1:
- The leaves were of use only to the tempeh factories, which collected them every night.
Usage notes
The fungus used for fermentation is sometimes called tempeh starter.
Translations
food made from partially cooked, fermented soybeans
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References
- Hendri F. Isnaeni (9 July 2014), “Sejarah Tempe”, in (please provide the title of the work) (in Indonesian), Historia, retrieved 30 May 2015
Further reading
tempeh on Wikipedia.Wikipedia
French
Alternative forms
- tempé
Etymology
From Indonesian tempe.
Pronunciation
- IPA(key): /tɛm.pe/
Noun
tempeh m (plural tempehs)
- tempeh
Malay
Pronunciation
- IPA(key): /tempeh/
- Rhymes: -empeh, -peh, -eh
Noun
tempeh (Jawi spelling تيمڤيه, plural tempeh-tempeh, informal 1st possessive tempehku, 2nd possessive tempehmu, 3rd possessive tempehnya)
- Nonstandard spelling of tempe.