Tofu and tempeh

I was going to write an entry comparing university life in Msia to the US, but found that it takes too much analyzing and generalizing, and then I thought I’ll write about my graduate assistantship work, and writing that feels more like work than leisure. So in the end, I think I’ll blog about tempeh instead.

I don’t remember ever eating tempeh in Malaysia. That word sounds familiar and I know it’s soybean related, but I never came across it back home. So after reading about it so much in vegetarian books, I decided I must give tempeh a try. The other day, this original soy tempeh was on sale at $1.99 so I bought one to try. I’m sure the price is many times that sold in some Msian markets. It turned out to be quite good, marinated in soy sauce and sesame seed oil and pan fried. I also added some tempeh into my eggplant/brinjal/terung, okra/ladies fingers/bendi, lentil, green split pea, chickpea/garbanzo/kacang kuda, and green bean curry….a very vegetarian curry.