TEMPO.CO, Jakarta - Indonesian Consulate General (KJRI) in Chicago, the United States, organized a workshop and cooking demonstration with tempe (fermented soybean) as the main ingredient on October 11.

Based on KJRI Chicago's press release, the event was participated by students and lecturers from various culinary institutions such as Washburne Culinary and Hospitality Institute, Kendall and Truman College, as well as soy association and representatives of foreign consulates in Chicago.

The event was supported by Indonesia Tempe Movement and an Indonesian restaurant in Chicago that serves tempe in their menu, Mayasari Grill Indonesia Restaurant, in Indiana.

"Tempe is a healthy food with high protein which also an alternative protein besides meat," said consulate general Rosmalawati in her speech.

Indonesia Tempe Movement founder Amadeus Driando Ahnan Winarno or Ando introduced the soy product as an Indonesian heritage that offers various goodness and health benefits.

"The tastiness of tempe is a present from Indonesia to the world that can be enjoyed by everyone. It's a filling supper when you're hungry as well as a healthy food for the middle to low-class society," Rosmalawati remarked.

Through this event, it is hoped that the Indonesian fermented soybean could be wildly known in the US culinary market.

Maria Rita Hasugian