I will not ask this question to Indonesians, because Indonesians know about their tempeh very well. Has anybody ever heard about tempeh before? I copied 1 paragraph about tempeh and 3 paragraphs how to produce it from wikipedia.Tempeh, a staple source of protein in Indonesia for several hundred years already, is made by a natural culturing and controlled fermentation process that binds soybean particles into a cake form. It is originated from Indonesia, where it is most popular, especially on the island of Java (where it is a staple), although it is common in other parts of Southeast Asia as well. It's a kind like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics, textural qualities and need to be fermented in special conditions. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.

How to Produce

Tempeh begins with whole soybeans, which are softened by soaking and dehulled, then partly cooked. Specialty tempehs may be made from other types of beans, wheat, or may include a mixture of beans and whole grains.

A mild acidulent, usually vinegar, may be added and a culture containing the spores of fungus Rhizopus oligosporus is then mixed in. The beans are spread into a thin layer and are allowed to ferment for approximately 24 hours at a temperature around 30�C (86�F). In good tempeh, the beans are knit together by a mat of white mycelia.

Under conditions of lower temperature, or higher ventilation, gray or black patches of spores may form on the surface -- this is not harmful, and should not affect the flavor or quality of the tempeh. This sporulation is normal on fully mature tempeh. A mild ammonia smell may accompany good tempeh as it ferments, but it should not be overpowering. In Indonesia, ripe tempeh (two or more days old) is considered a delicacy.I know that some Asian or health stores in few Canada's big cities sell tempeh, but since it's not lots Indonesians in Winnipeg, it's not easy for me to find tempeh for purchase. If I wanted tempeh a year ago I should order from Vancouver or Toronto, where lots Indonesians live in. Couple days ago, I went to my favourite oriental store, Dong Thai. I saw frozen tempeh in that store freezer. I was so excited and happy, it had been more than a year I was waiting for that tempeh is available to purchase in Winnipeg.
This store sells two different packages of tempeh, one is with a tag inside the package and it's produced in Ontario and another one without a tag is produced in Vancouver. I did try both of those tempehs and it came to my conclusion that the Vancouver's produced tastes better and there some places in Vancouver or British Columbia that produced tempeh, but not all of them produced a good tasted tempeh.

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I read about Diana's Gourmet Pizzeria advertisement on internet two months ago. I told to my husband to try it one day. On Sunday evening, he was reading its advertising at Yellow Pages, which is said:

� Each crust is made fresh with 100% Extra Virgin Olive Oil not Lard or Canola Oil
� All recipes made with Nature�s Cargo Sea Salt (find this at healthy stores)
� Choose 4 types of crust � Medium, Thick, Thin or Crispy Thin � Available in White and 100% Whole Wheat or try our Award Winning Moosehead Crust
� Our house blend marinara has crushed tomatoes marinated with 6 herbs and spices for 24 hours to create a one of a kind homemade flavour
� Your choice 4 Premium 100% REAL Canadian Cheese, including low-fat mozza � not fake Cheese
� Your choice of over 39 toppings including 25 gourmet and 19 vegetarian delights.

Diana was recently named Canada's 2005 and 2006 Pizza Chef of the Year by Canadian Pizza Magazine. Sounds interesting, eh? We were tempting to try the pizza.


There is no dine in. Pick up and delivery only. Open daily at 4 pm.

My husband called to ask for delivery. We ordered XL combos gourmet vegetarian which is topped with spinach, sun-dried tomatoes, onions, and artichoke heart. As soon as I got the pizza and paid it, I opened the box, I can see the freshness of the topping and ungreasy appeared.

I tried one bite, hmmm it was so good and tasted fresh. My husband used to have digestion problem after ate pizza . With this pizza, his digestive was ok.

After all, I gave 4.5 of 5 stars for Diana's Gourmet Pizzeria. Check the website out at http://dianasgourmetpizzeria.ca

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Although my blog is named after Indonesia, it doesn't mean that I don't share non-Indonesian recipes sometimes.

Anyway, holiday season is coming and it means time for mandarin orange on sale. We bought a pack of mandarin orange. I was thinking what I can make from mandarin orange and looked up some recipes on the internet that suitable.

After browsing around for an hour or more, I found an orange souffl� recipe on Foodnetwork USA. This time, I made my own version by reducing egg yolk and sugar, and also omitting the orange liqueur.

Category:		Baking
Style:		French
Servings:		3

Ingredients:
1 cups whole milk
4 tbsp unsalted butter, plus more for greasing
4 tbsp flour
4 tbsp sugar, plus more, for dusting, plus 1 tbsp
1/4 cup homemade mandarin orange juice, plus more, for replacing orange liqueur, plus 2 tbsp
dash vanilla extract
pinch salt
1 tbsp orange zest
2 egg yolks (it supposed to be added 4 egg yolks), beaten to the ribbon stage
1/2 cup egg white

Directions:
Preheat oven to 375 degrees F.

Scald the milk and set aside.

In a medium sauce pan, combine the butter and flour, cook to a light blonde color, making a light roux. Off of the heat, whisk some of the scalded milk into the roux, slowly incorporating all of the milk. Return the roux to a low flame, and whisk in 4 tbsp of sugar, homemadeorange juice concentrate, orange juice, vanilla, salt, bring to a boil remove from heat. Stir in the zest and orange liqueur. Carefully add some of the scalded milk mixture to the egg yolk, to balance the temperature, and then combine them both, whisking thoroughly. Cover, set aside, and cool.

Prepare 3 souffle cups by buttering them lightly and dusting them with sugar.

Beat the egg whites to medium stiff peaks, add the remaining sugar, and beat to stiff peaks. Fold the milk and egg mixture into the beaten egg whites. Fill the buttered and sugared souffle cups about 3/4 of the way. Bake, in a water bath, until puffed and golden, about 12 to 15 minutes.

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This recipe was adapted from Krengsengan Kambing which is translated as Sliced Goat in Petis Sauce. Petis Udang means Shrimp Paste in English. Don't get confused with Patis (Tagalog term for fish sauce).


Several Eastern Javanese recipes call for Petis. They can be for Petis Udang, Petis Ikan (Fish Paste) or Petis Kupang (I have no idea what the English term for Kupang). I grew up in a small city next to the capital city of East Java province (Surabaya), Sidoarjo. Sidoarjo is very popular with Fish and Shellfish products, such as Petis and Kerupuk (Chips).


Ingredients:
500 gr boneless beef, sliced
2 tbsp Indonesian sweet soy sauce ( I'd rather use Cap Bango than ABC, but since I can not find Cap Bango for purchase in Winnipeg, I use ABC instead)
1 tbsp shrimp paste (it's different with dried shrimp paste or terasi)
3 tbsp oil to saute
300 ml water
3 red chilli peppers, discard the seed, finely sliced

Puree/Blend:
6 shallots
3 cloves garlic
6 bird's eye chilies (I added sambal oelek instead)
1 tsp ground white pepper
1 large tomato
sat as desired

Directions:
1. Marinate meat with sweet soy sauce and petis udang for 15 - 30 minutes.
2. Heat oil in a skillet over medium heat, add pureed mixture, saute until fragrant. Add meat, stir thru until the meat stiff and add water. Cover the skillet with lid and cook in medium heat, stir occasionally until the meats are tender and the water almost evaporates.
3. Uncover the skillet, keep stirring until the oil of meats come out.
4. Add red chilli peppers, stir until soft. Remove from heat and serve.

PS: Use less red chillies and bird chillies, if you don't like hot taste.
Tips: Beat the meat with a meat mallet before slicing/cutting to tenderize

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Canada is getting colder. We need drinks warm us up. I think a non-alcoholic hot/warm beverage, such as coffee and sprinkle with a liltle bit spice e such as cinnamon over the top, it's perfect enough.

Coffee is always be one of my favourite beverages. My favourite coffee varieties are Sumatran and Balinese coffee. I made homemade mocha chocolate coffee today and used fresh brewed Sumatran coffee for this recipe.

In Indonesia, we have a kind of coffee's beverage, It's called Kopi Jahe (ginger coffee), which is made from combination coffee and ginger. I used to have the instant one.

Category:		Beverages
Servings:		8

Ingredients:
1 cup whipping cream
1 tsp pure vanila **
1 tbsp granulated sugar **
1 cup semi-sweet chocolate chips
2 L freshly brewed coffee (I like bold coffee such as Sumatran coffee)
chocolate powder and ground cinnamon


** Instead of combination granulated sugar and pure vanilla, I added vanilla sugar.

Directions:
� In a mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
� Place 2 tbsp semi-sweet chocolate chips in each of eight coffee mugs. Pour brewed coffee over chocolate chips; stir tomelt. Divide whipped cream evenly among cups. Sprinkle chocolate powder and ground cinnamon over top.

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On saturday evening, my husband made a roast beef for our supper and we still had roast beef leftover. I created that roast beef into different style food. By mincing the roast beef with hand blender, then cooked that minced beef for Javanese style dried beef. In this recipe, salam leaf or Indonesian bay leaf is supposed to be added, but I didn't have any salam leaf at my pantry, I subtitted for lime leaves.

This recipe is native to Central Java and use Tempe (fermented soy bean) as main ingredient, since it's not easy to find tempe for purchase in Winnipeg, I sometimes subtitute for beef or tuna. As I know, tempe can be found easier in Vancouver and Toronto. See Kering Tuna recipe here.

Category:		Side Dishes & Condiments
Style:		Indonesian

Ingredients:
3 cups minced roast beef
2 tsp ground corriander
1 tsp podered galangal
1 tbsp sliced coconut sugar (add more if you like sweeter taste)
3 lime leaves
4 red chilies, sliced
2 tsp tamarind juice
50 ml water
3 tbsp oil to stir fry
salt as desired

Puree
7 shallots
3 garlics
1 lemongrass

Directions:
1. In a pan, add oil and turn on the heat to medium-high. Stir fry pureed mixture, red chili, lime leaves, and galangal until fragrant.
2. Add tamarind juice, water, salt and coconut sugar. Stir until thicken.
3. Add roast beef minced, stir evenly until the mixture absorb and dry. Serve this with steamed rice or your sandwich.

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Finally I made two photos of candlenuts as I promised a week ago or couple days ago.
Several Indonesian recipes are called for candlenuts (Aleurites molucanna) as one of ithe ingredients. It is used to be added to give the flavor as well as a thickener, such as Indonesian curries and sambals (Indonesian style chili paste). Candlenuts is an Indonesian waxy nut that looks similar to a large hazelnut. Shelled candlenuts (Aleurites molucanna) are commonly sold in Asian food markets. Although they superficially resemble shelled macadamia nuts, they should not be eaten raw because they contain a strong purgative. Apparently roasted seeds are eaten, but only in small quantities because of their laxative effect.

The seed of candlenut (Aleurites molucanna) contains about 50 percent oil. This is why it ignites and burns like a candle. The ancient Polynesians brought this tree to the Hawaiian Islands where it has become naturalized. The dried nuts were cracked open and the seeds were skewered onto the midrib of a coconut frond (or slender bamboo stem) and set on fire. The Polynesians used them for candles that burned for about 45 minutes. Hawaiians also extracted the oil for many other uses: to shine and waterproof wooden bowls, to mix with charcoal to make black canoe paint, to burn as torches, and to burn in stone lamps for light. In the Hawaiian Islands candlenuts are known as "kukui nuts" and are polished and made into shiny dark brown or black bracelets and leis. Hard-shelled kukui nuts take such a brilliant luster that they resemble polished gemstones.

If you can't find candlenuts for purchase, it can be subtituted for raw brazil or macadamia nuts. Thanks to http://waynesword.palomar.edu/tungoil1.htm .

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I got this recipe from a cookbook "Salmon" by Diane Morgan. She was inspired by entr�e that she has had many times at the restaurant Saucebox, in Portland, Oregon.
She uses light soy sauce and golden brown sugar, both those ingredients mixed together can be subtituted for Indonesian sweet soy sauce aka kecap manis. You can buy it asian groceries, but if you live in Canada you can find that kecap manis at Superstore.

Category:		Barbecue & Grilling
Style:		Indonesian

Ingredients:
5 tablespoons unsalted butter (she uses 6 tablespoons)
� teaspoon red pepper falkes (you can put more if you like spicy taste)
2 cloves garlic (she uses 1 clove garlic), minced
� cup packed golden brown sugar } Combination of these ingredients can be subtituted
1 cup light soy sauce } for kecap manis aka Indonesian sweet soy sauce
3 tablespoons fresh lime juice
1 teaspoons cornstarch dissolved in 1 teaspoon water
300 grams salmon fillets
sea salt
ground pepper

Directions:
1. Preheat 400�F. In a small saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the red pepper flakes and garlic and stir until fragrant, about 1 minute. Add the sugar, soy sauce and lime juice, and bring to boil. Simmer, stirring frequently, until the sugar is dissolved and the mixture reduced slightly, about 3 minutes. Add the cornstarch mixture and boil until thick, about 1 minute. Set aside.

2. Have ready a large saut� pan and rimmed baking sheet. Sprinkle the salmon lightly with salt and pepper. Melt 2 tablespoons of the remaining butter over high heat. Swirl to coat pan and add the salmon. Sear the salmon until golden on one side, about 2 minutes. Turn and sear the other side, about 2 minutes longer. Transfer the salmon to the baking sheet and spoon the sauce over each fillet. Place in the oven and roast until the salmon is almost opaque throughout, about 5 minutes. Serve this with Grilled Asparagus.

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