Fermented food is made from raw materials such as grains, honey, dairy, legumes, vegetables, meat, fish. It also made from fruits through a fermentation process. This process occurs anaerobically (without oxygen), where sugars or carbohydrates are converted into organic acids with the help of yeast and bacteria. This field, known as zymology, is used to produce beer, wine, cheese, yogurt, bread, kimchi, tempe, belacan, soy sauce, and many others. Fermented foods not only help extend the shelf life of food but also enhance its nutritional value and flavor.
In Malaysia, fermented foods such as tempe, belacan, tapai, and pekasam are part of the traditional Malay diet. This method has been used since ancient times to preserve surplus food. For example like rice, fish, and meat before the advent of refrigerators or modern preservatives. Additionally, fermented foods are known to be high in antioxidants. It also have beneficial for digestion.
Types of Fermented Foods:
1. Tempe
This Traditional food made from soybeans and has been documented in Indonesia since 1875. It is believed to have originated from Central or East Java and is a staple dish for the Indonesian and Javanese communities. Tempe is typically eaten after being fried, grilled, or steamed, and can also be added to other dishes like lodeh or lontong. Besides soybeans, tempe can be made from other legumes, grains, or barley. The production process of tempe varies depending on the main ingredient used.
This food is nutritious, with its composition depending on the main ingredient, production method, and preparation. Soybeans used in tempe production contain 11.3% moisture, 6.53% crude ash, 47.21% crude protein, and 1.72% crude fat. During fermentation, some nutrients are lost, and new ones are formed. The preparation method also affects the nutrient content of tempe.
2. Tempoyak (Durian fillet)
Tempoyak is a traditional Malaysian food made from fermented durian flesh. Unlike fresh durian, tempoyak has a unique flavor that combines sourness from fermentation and the natural sweetness of durian. It is commonly used as a condiment with ulam (traditional herbs) or as an ingredient in various dishes. Tempoyak is especially popular in Pahang and Negeri Sembilan, where dishes like ikan patin masak tempoyak in Pahang and pucuk ubi masak tempoyak in Negeri Sembilan are well-known.
To make tempoyak, durian flesh is mixed with salt and left to ferment in a closed container for 3 to 7 days. This fermentation process, driven by lactic acid bacteria like Lactobacillus species, gives tempoyak its soft texture, unique aroma, and sour taste. The salt and bacteria help preserve tempoyak by inhibiting harmful bacteria, extending its shelf life compared to fresh durian.
Tempoyak is rich in iron and contains probiotic lactic acid bacteria, which are beneficial for gut health. These bacteria are acid- and bile-tolerant, offering antioxidant properties and anti-cancer potential. Additionally, they may help lower cholesterol levels.
3. Tapai
Tapai is a traditional food that holds popularity among the Malay community and other Southeast Asian countries, particularly in Sabah. Made from glutinous rice, it undergoes a fermentation process and is typically served as a dessert during festivals or weddings. There are two main varieties of tapai: one made from cassava and another from glutinous rice. The glutinous rice version is often preferred for its superior taste.
To prepare tapai, glutinous rice is mixed with yeast and a small amount of sugar, then wrapped in tapai leaves or banana leaves. During fermentation, beneficial fungi and bacteria play a key role in producing tapai. These microorganisms not only enhance the flavor but also contribute to health benefits, such as boosting the immune system and improving digestion.
This food is rich in probiotics, B vitamins (like B1, B12, and B9), and minerals like calcium and phosphorus. It is said to help strengthen bones, stabilize body temperature, prevent hypertension, and support the production of red blood cells. Its carbohydrate content provides energy, and the lactic acid in tapai is believed to help prevent the formation of cancer cells.
Fermentation is one of the oldest food preservation methods in history, widely used both at home and in the food industry to extend the shelf life of food. In addition to being rich in carbohydrates and fiber that aid digestion, traditional fermented foods are low in fat, making them an excellent choice for a healthy diet.
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Article by Syuriana Ibrahim
