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CULINARY EDUCATION FOUNDATION
INTRODUCES TEMPEH

ms_annie_and_the_super_manangs_copy.jpgThe search for more nutritious food sources has yielded such popular choices such as soybeans, which offer various benefits to dietary intake derived from soya milk, tofu, and other soy-based products.  Now, the US Department of Agriculture has identified the “tempeh” – a soybean product touted as “more nutritious than tofu and an excellent source of protein.”

The Culinary Education Foundation (CEF), the social arm of the Cravings Group of Companies and CCA, Manila, has introduced the tempeh to the local market, as a “substitute for meat” when marinated, sauced or briefly sautéed, stir-fried or steamed.  It has a firm chewy, meat and mushroom-like flavor, and nutty texture, which makes it very easy to cook, establishing it as an ideal ingredient for whipping up healthy, delicious meals.
 
The USDA introduced tempeh, which originated from Indonesia. It is prepared by fermenting whole soybeans with Rhizopus Oligosporous yeast commonly called RAGI.  It undergoes inoculation for three days, resulting in a firm white slab. Tempeh is for everybody, making it a better alternative to soya-based products because of its good taste, nutritious value, low cost and versatility – thus it can be called a “superfood.”

Tempeh has a different texture from tofu since its beans are not ground up and fermented unlike in the latter.  Tempeh is prized above all as a source of tasty and highest quality protein rich in vitamins and minerals, and best of all is cholesterol-free,” said Ms. Susana P. Guerrero, President of CEF. 

Tempeh is now being served at CEF’s partner establishments, including Cravings and C2 Restaurants as part of the menu. For CEF, it will be used for livelihood trainings with partner communities/organizations, such as the project called “Super Manang” – an outreach program aimed at developing basic culinary skills of women in the community.

One of their latest livelihood projects for the community is the Tempeh Production, which will give members the opportunity to do sustainable projects and enhance their culinary skills.  It supports the program’s basic goal which is to provide opportunities to become self-sufficient without neglecting their primary role of raising healthy children.          

Cravings Group is now in the forefront of doing research and development in utilizing tempeh in myriads of recipes which will soon be compiled in a recipe book.  Training can be conducted for communities and organizations upon request from CEF.  To date, there are about forty thousand tempeh shops in Indonesia; from the smallest home-based family livelihood to the biggest industrial plant exporting to many first world countries. Let us not miss this chance to be a part of the “soyfood revolution”that may yet bring an end to malnutrition and address the much neededlivelihood in our country.

To place orders and further inquiries, please call Joy de Asis at 928-8167/426-48-40 loc. 203 or e-mail: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it or This e-mail address is being protected from spam bots, you need JavaScript enabled to view it


 
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Center for Culinary Arts, Manila
Katipunan Main Campus
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Loyola Heights, Quezon City
1108 Philippines

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