Tempeh Reigns Supreme on Indonesia’s Lombok Island

Quick Summary

• Chef Froosh Nur, originally from Kerala, India, is the head chef at The Sira resort in Lombok, Indonesia.
• Tempeh, a fermented soybean dish originally from Java in the 16th century, has evolved as a versatile protein source popular among plant-based diets and international cuisine.
• Froosh initially disliked tempeh but later became an advocate for its versatility, creating dishes such as tempeh brownies and traditional stir-fried tumis tempe using Indonesian ingredients.
• Tempeh contains 20g of protein per 100g and is rich in fibre and minerals like calcium and magnesium with low saturated fat. It’s increasingly recognized globally for its probiotic benefits.
• Innovative chefs in Lombok are creatively integrating tempeh into fusion cuisines-e.g., sushi rolls at Terra by Mamiko Eda-and traditional curries.local establishments like Warung ijo emphasize banana-leaf-fermented varieties for deeper flavors.
• Indonesian food tourism is growing fast alongside increased health awareness sparked by probiotics trends during pandemic lockdowns (e.g., fermentation workshops).

Images included:

1. Surfers approaching the rugged coastline south of Mount Rinjani by Martin Westlake
2. Photography showcasing plain raw tempeh on a wooden board
3. Chef Froosh Nur smiling after addressing his culinary experiments
4. Sushi rolls integrating local rice variants with fermented sauces toppings innovatively plated
5. An interactive relaxed chef developing immediate Vegan cross-cuisines flavor-infused iterations

Indian Opinion Analysis

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