Meet Swani & Sonny of Java Indo
Tempeh - an unfamiliar food to most of us - has joined the roster of offerings at the market each week. It’s a soybean product originally from Indonesia, fermented with natural cultures in a way that binds the soybeans together resulting in a dense cake-form log that can then be sliced into patties. Like tofu, it’s widely used as a protein alternative in vegan and vegetarian cuisine, although tempeh’s fermentation process and retention of the whole bean give it a higher protein, fiber and vitamin content, and also an entirely different texture and flavor.
Swani and Sonny Sidharta began making tempeh several years ago while living in Australia, and brought their business to Calgary in 2012, making them the first registered tempeh producer in the province. Their production is small scale and done at home using whole, organic, non-GMO soybeans, and the result is a highly nutritious product free of gluten, cholesterol, and low in sodium.
Their love of tempeh stems from growing up in Indonesia, where the food is a traditional staple, especially on the island of Java. Sharing this beloved food and all its possibilities is a big part of the pleasure they get from being at the market. It’s a food they really believe in and will happily share with you. Come by the market for a sample, they’re with us year round. In addition to the traditional recipe, they also make marinated, curried, and smoked tempeh. Sweet and Spicy is Swani’s favorite, and makes a great vegetarian burger patty, for example.
