tempeh

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See also: Tempeh

English[edit]

Etymology[edit]

From Indonesian tempe, possibly from Old Javanese tumpi (a food made from starch and tempeh), or Indonesian tapai (fermentation).[1]

Pronunciation[edit]

  • IPA(key): /ˈtɛmpeɪ/
  • (file)

Noun[edit]

tempeh (countable and uncountable, plural tempehs)

  1. 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, Eka Kurniawan, translated by Labodalih Sembiring, Man Tiger, Verso, page 1:
      The leaves were of use only to the tempeh factories, which collected them every night.

Usage notes[edit]

The fungus used for fermentation is sometimes called tempeh starter.

Translations[edit]

References[edit]

  1. ^ Hendri F. Isnaeni (2014 July 9) “Sejarah Tempe”, in (Please provide the book title or journal name)[1] (in Indonesian), Historia, retrieved 30 May 2015

Further reading[edit]

French[edit]

Alternative forms[edit]

Etymology[edit]

Borrowed from Indonesian tempe.

Pronunciation[edit]

Noun[edit]

tempeh m (plural tempehs)

  1. tempeh

Malay[edit]

Pronunciation[edit]

Noun[edit]

tempeh (Jawi spelling تيمڤيه, plural tempeh-tempeh, informal 1st possessive tempehku, 2nd possessive tempehmu, 3rd possessive tempehnya)

  1. Nonstandard spelling of tempe.