— Madhurima Borooah

Use the search icon up on the top right hand side, it's actually right next to your name. If you scroll up, you'll find, um, a host of different Tempe recipes that we offer through Rouxbe. Now, experimenting with those a little bit to be able to see what your family likes is probably the biggest hurdle, but part of that is experimentation, right? So you can do different glazes on them. You can, um, roast them, you can, you know, bake them as well too. You can grill them. So we do Tempe in a lot of different ways. We have, uh, curried Tempe that we do in our family. Um, I'll do like kind of like a, a barbecue glaze on it, uh, in the summer and I'll do grilling and stuff like that and then do slices of it to be able to put on sandwiches is great. Um, I'll do a Tempe Larb where I crumble it and do cover it with a lot of lime juice and fresh herbs like basil and mint and um, you know, green onion or chives and then put those in lettuce wraps. So there's a lot of different varieties of things out there. I think one of the biggest things that people forget to do when they're using Tempe is I usually will boil it ahead of time before actually using it for other things. 'cause it gets kind of weird that rid of that kinda weird fermenty kind of flavor to it as well too. So that might be a big, uh, help for that. If you have family that's not really into Tempe, you might want to try a big flavor on top of it, like the barbecue sauce where you can glaze the outside, you can bake it or grill it like that. And then you're kind of masking some of the other flavors that's on there, but getting the texture. So I would try experimenting with a couple of those to see what kind of works right for you. Um, oh, you know, another one would be a bolognese, like a pasta sauce.