JavaneseCuisine

Tempeh vs Tofu: Nutrition, Texture, and When to Use Each

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Comparison of tempeh vs tofu in a kitchen setting, showing crispy golden tempeh on one side and smooth tofu cubes on the other, with fresh herbs, soybeans, and cooking tools in the background.

  In the world of plant-based proteins, the tempeh vs tofu discussion often sparks curiosity. Understanding tempeh vs tofu helps you see the differences in texture, flavor, and nutritional benefits. This guide explores tempeh vs tofu side by side, showing how each can shine in different dishes. By learning about tempeh vs tofu, you’ll confidently… Baca selengkapnya: Tempeh vs Tofu: Nutrition, Texture, and When to Use Each

Tempeh 101: Crispy, Not Soggy (Chef-Proof Methods)

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A plate of golden, crispy tempeh cubes garnished with fresh herbs and a dipping sauce, with a batik-patterned cloth and wooden utensils in the background, highlighting the crunchy texture and Javanese culinary style.

You tried cooking tempeh, but it came out soggy, maybe a bit bitter, and far from the crispy, golden-brown delight you wanted. Don’t worry—you’re not alone. This guide will teach you how to cook tempeh crispy every time, using foolproof pan-fry and air fryer techniques. By following these tips, you’ll master how to cook tempeh… Baca selengkapnya: Tempeh 101: Crispy, Not Soggy (Chef-Proof Methods)

Rijsttafel Roots: How a Javanese Feast Became a Dutch Obsession

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Indonesian rijsttafel feast with rice and side dishes

By Ky Tutur, Javanese Culturalist • Updated on September 26, 2025 Walk into an Indonesian restaurant in Amsterdam, and you’ll likely be offered a *rijsttafel*. The “rice table,” as it translates, is a spectacular culinary experience: a seemingly endless parade of small, fragrant dishes surrounding a mound of steamed rice. It features satay, spicy eggs,… Baca selengkapnya: Rijsttafel Roots: How a Javanese Feast Became a Dutch Obsession