Celebrating Tempeh

Today’s Doodle celebrates Tempeh and is illustrated by guest artist Reza Dwi Setyawan who is based in Semarang, Central Java, Indonesia. This nutritious plant-based protein is a 400-year-old fermented food originated in Indonesia and is typically made of soybeans, but it can be made of many other beans, grains, and legumes by the same fermentation process. The Doodle features Tempeh Mendoan, one of the fried Tempeh varieties in Indonesia which is an iconic part of Indonesian cuisine and was declared as an Intangible Cultural Heritage on this day in 2021.

Tempeh was first documented in the 1600s in Tembayat Village, Klaten, Central Java, Indonesia and was recorded on Serat Centhini, a twelve volume compilation of Javanese tales and teachings, written in verse and published in 1814. 

People all over the world typically consume tempeh as a meat replacement, combined with rice and vegetables. It offers a variety of health benefits, like improved gut and brain health. Rich in nutrients such as protein, fiber, prebiotics, and vitamin B12, this food made of minimally processed soybeans is a popular choice for most people in Indonesia and emerging among health-enthusiasts around the world. Various leaves can be used to wrap tempeh during fermentation. Waru, teak, and guava leaves are some of the oldest known, while banana leaf is the most popular one in Indonesia.

There are many ways to consume Tempeh, but due to its great taste, 'tempe goreng' or fried tempeh has been the most popular tempeh dish. Fried tempeh is usually combined with various types of sambal (ground and seasoned chili pepper dipping) and kecap manis (sweet soy sauce made of fermented soybean). 

Tempted to try tempeh? Go ahead, give it a little taste. 

 Discover more about tempeh’s history, culinary, and fermentation evolution on the Google Arts & Culture page

Guest Artist Q&A with Reza Dwi Setyawan 

Today’s Doodle was illustrated by Semarang, Central Java, Indonesia-based guest artist Reza Dwi Setyawan. Below, he shares his thoughts behind the making of this Doodle:

Q. Why was this topic meaningful to you personally?

A: As an Indonesian, almost everyday I have tempeh on my dinner plate—especially tempeh mendoan as a side dish. Having the opportunity to make an illustration about something very close to me is certainly very interesting. There are emotions and everyday experiences that I've tried to capture in the artwork.

Q. What were your first thoughts when you were approached about working on this Doodle?

A: Making a Doodle for Google is probably a dream for all illustrators around the world. And I became one the illustrators who got the chance, so, of course I was very happy. I’m still in disbelief. Wow!

Q. Did you draw inspiration from anything in particular for this Doodle? 

A: Because Tempe is all around me, I illustrated what I see everyday—how we interact and encounter the dish everyday.

Q. What message do you hope people take away from your Doodle?

A: I hope tempeh becomes better known outside Indonesia. Tempeh is a simple food with amazing benefits.