By Sri Owen
Published 1994
Glycine maximus; kacang kedelé. Though Indonesia is justly proud of being self-sufficient in rice, she still has to import large quantities of soya beans, mainly from North America. Soya beans can be simply boiled and eaten – we used to nibble them on our way to school when I was a small girl – but much of their food value is then lost because humans do not have the right enzymes to digest these beans properly. In any case, the interest of soya beans lies in what they become when fermented, particularly as SOY SAUCE and TÉMPÉ, or when the ‘milk’ is extracted and made into TOFU (Indonesian, tahu).
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement