Super excited to see Indonesian tempeh in San Francisco.
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Super excited to see Indonesian tempeh in San Francisco.
That's been one of the primary foods I've been missing. The majority of the tempeh here is so bad I don't eat it at all.
Think of the difference as: between Velveeta and a really good aged cheese. That's the delta of how different a great tempeh tastes, maybe even more.
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Until I can get this product more widely, I go to Rainbow and buy Surata brand tempeh. From Oregon. It at least tastes like tempeh. I like the multi grain one. The stuff from TJ's and Whole Foods makes me want to cry.
Still not as great compared to the tempeh I can get from a wet market in Surabaya or Malang, but my life decreasingly puts me in those places.
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Karen Quinn Fung 馮皓珍replied to Adrianna Tan last edited by
@skinnylatte I’ve only ever had the tempeh from a brand based on Vancouver Island that’s been making it for 30 years — a brand with very old-school hippie packaging and the name Green Cuisine — so I doubt very much I’ve had the real thing. You’ve got me curious now!
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Adrianna Tanreplied to Karen Quinn Fung 馮皓珍 last edited by [email protected]
@ci8 a traditional tempeh is much more fermented than most supermarket brands. I haven’t tried the one you’ve mentioned. I’m sure it’s good in its own way but maybe just different.