Tempe: Fermented soybean cakes. Originated several hundred years ago in Java. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempe's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins. Like tofu, Tempe is made from soybeans but Tempe is a whole soybean product with different nutritional characteristics and textural qualities and is a staple source of protein. The soy protein in Tempe becomes more digestible as a result of the fermentation process.
Long before people found and realized its rich nutritional values, Tempe was referred to as "Javanese meat" and now Tempe is used worldwide in vegetarian cuisines. While tofu, however, is thought to be more versatile in dishes. Tempe is often prepared by cutting it into pieces, soaking in brine or salty sauce, and then frying. When deep fried in oil, Tempe obtains a crispy golden crust while maintaining a soft interior. Tempe has a complex flavor that has been described as nutty, meaty, and mushroom-like. Tempe also freezes well and you can find it in the frozen section in Asian Grocery or Health Stores.
Tahini: Oily paste made from sesame seeds. Used to make dips and dessert.
Tamarind: Bahasa: asem jawa. Farsi: tamarind hendi. Used for cooking, lemon juice are good substitute.
Taro: Bahasa: tales. See roots vegetables.
Tofu: Bahasa: tahu cina/tahu putih/tahu kuning. Originally from China. Used a lot in Asian cooking recipes. High in protein, vitamin, easy to cook. Choose from Original, Firm or Soft. Good food for vegetarian.
Turmeric: Bahasa: kunyit. Farsi: Zardchubeh. Use only small amount. has bitter flavor if used to much.
Used to remove unpleasant odor from fish, poultry and meat. Javanese people mix tumeric, tamarind and
palm sugar to make some kind of herbal drink they called "jamu".
Turnips: Farsi: Shalgham. Use for soup. Boil with salt and eaten during the winter.
Tah dig: Golden crust form on the bottom of the pot after a long hours of cooking. Choose from the lavash
potatoes or just rice itself. Bahasa: Kerak nasi.
Tareh: Chives.
Tarkhun: Tarragon.
Torobcheh: Radish.
Torshi: Persian pickle.
Urad dhal: Indian name for lentil.
Vanilla: Bahasa: vanili, farsi Vanil.
Water Spinach or Morning Glory or Swamp Cabbage: Bahasa: kang kong. Long hollow stems, poity arrowheads leaves.
Yard long beans: Bahasa; kacang panjang. Used in many cooking recipes Asian wides.
Yoghurt: Bahasa; yoghurt. Farsi: mast.
Za'feran: Saffron.
Zanjebil: Ginger.
Zard-chubeh: Turmeric.
Zereshk: Barberries.
Zireh: Cumin seeds.
Zedoary: Bahasa: kentjur. Native plant to India and China. Looks like turmeric , smell wonderful. Used alot in
Indonesia from cooking to the herbal drink under "Jamu Beras Kentcur".
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