Unlike other traditional soy foods which usually comes from China or Japan, tempeh originated from Indonesia. It is unclear when making tempeh begins. However, this traditional food has been known since centuries ago, especially in the Java community order food culture, especially in Yogyakarta and Surakarta. In chapter 3 and chapter 12 manuscripts Fiber Centhini with Java settings of the 16th century (Fiber Centhini itself was written in the early 19th century) has found the word "tempeh", for example, with the mention of the name of the dish jae Santen tempeh (a type of tempeh dishes with coconut milk) and kadhele srundengan tempeh. This and other available historical records indicate that it may at first be produced from black soybean tempeh, derived from the traditional rural communities of Java-may be developed in the area of Mataram, Central Java, and developed before the 16th century.
The word "tempe" probably derived from the Old Javanese language. In the days of ancient Javanese are white foods made from corn starch called tumpi. Tempe fresh white also appear to have in common with the tumpi food.
In addition, there are references to the tempeh from 1875 in a dictionary Javanese-Belanda.Sumber Others say that making tempeh begins during the era of the Cultivation in Java. At that time, the Java community was forced to use the results of the yard, such as cassava, yams and soybeans, as a source of food. In addition, there is also the notion that tempeh may be introduced by Chinese people who produce such foods, namely soybean koji fermented using Aspergillus. Furthermore, the technique of making tempeh spread throughout Indonesia, in line with the deployment of the Java community that migrated to all parts of the country.
The word "tempe" probably derived from the Old Javanese language. In the days of ancient Javanese are white foods made from corn starch called tumpi. Tempe fresh white also appear to have in common with the tumpi food.
In addition, there are references to the tempeh from 1875 in a dictionary Javanese-Belanda.Sumber Others say that making tempeh begins during the era of the Cultivation in Java. At that time, the Java community was forced to use the results of the yard, such as cassava, yams and soybeans, as a source of food. In addition, there is also the notion that tempeh may be introduced by Chinese people who produce such foods, namely soybean koji fermented using Aspergillus. Furthermore, the technique of making tempeh spread throughout Indonesia, in line with the deployment of the Java community that migrated to all parts of the country.
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