Перевод и анализ слов искусственным интеллектом ChatGPT
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- этимология
tempeh$508369$ - перевод на голландский
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![''[[Sayur lodeh]]'' often have tempeh produced from advanced stages of fermentation mixed in for flavor](https://commons.wikimedia.org/wiki/Special:FilePath/Sayur lodeh.JPG?width=200 "''[[Sayur lodeh]]'' often have tempeh produced from advanced stages of fermentation mixed in for flavor")
![[[Tempeh burger]]](https://commons.wikimedia.org/wiki/Special:FilePath/Tempe Burger.jpg?width=200 "[[Tempeh burger]]")
 3.jpg?width=200 "Tempeh being sold in a traditional market in Indonesia")
![Tempeh traditionally wrapped in [[banana leaf]]](https://commons.wikimedia.org/wiki/Special:FilePath/Tempeh 001.jpg?width=200 "Tempeh traditionally wrapped in [[banana leaf]]")
![The common ''tempeh goreng'' (un-battered) in [[Indonesia]]](https://commons.wikimedia.org/wiki/Special:FilePath/Indonesian fried tempeh.JPG?width=200 "The common ''tempeh goreng'' (un-battered) in [[Indonesia]]")
![Fried tempeh (battered) sold at a food court in [[Singapore]]](https://commons.wikimedia.org/wiki/Special:FilePath/Tempeh.jpg?width=200 "Fried tempeh (battered) sold at a food court in [[Singapore]]")
![Crispy ''[[kripik]]'' tempeh as a snack](https://commons.wikimedia.org/wiki/Special:FilePath/Tempe goreng snack.JPG?width=200 "Crispy ''[[kripik]]'' tempeh as a snack")
.jpg?width=200 "Grilled tempeh")
Определение
Википедия
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Tempeh or tempe (; Javanese: ꦠꦺꦩ꧀ꦥꦺ, romanized: témpé, pronounced [tempe]) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.
It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. Tempeh'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 it ages.
