tempeh

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

• IPA^(key): /ˈtɛmpeɪ/

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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.

The fungus used for fermentation is sometimes called tempeh starter.

• tempeh on Wikipedia.Wikipedia

• tempé

Borrowed from Indonesian tempe.

• IPA^(key): /tɛm.pe/

tempeh m (plural tempehs)

1. tempeh

• IPA^(key): /tempeh/
• Rhymes: -empeh, -peh, -eh

tempeh (Jawi spelling تيمڤيه, plural tempeh-tempeh)

1. nonstandard spelling of tempe