Tempe, a culinary contribution from Java

When we speak of tempe, we generally associate this food with the Javanese. For among the people of the Indonesian archipelago, tempe is exclusively found in the Javanese kitchen. Balinese, Menadonese, or Padang cookery, to mention just a few of our best cuisine, do not know tempe. When tempe is found on the other island, it is only produced in areas with Javanese migrants. In Javanese society, from upper and middle classes and down to the more humble lower classes, fried tempe or other forms of it, is a must with every rice meal, and is usually one of the most favourite dishes. Another aspect of tempe is that it is “democratis” and forms a bridge of sorts, between the rich and the poor. Tempe at the rich man’s dining table is of the same quality as the one eaten by the poor...

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