tempeh

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• /ˈtɛmpeɪ/
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From Indonesian tempe, from Malay tempe, possibly from Old Javanese tumpi (“a food made from starch and tempeh”), or Malay tapai (“fermentation”).

15 source translations are retained for this English entry.

• Chinese Mandarin: 丹貝 /丹贝 (dānbèi) — food made from partially cooked, fermented soybeans
• Chinese Mandarin: 天貝 /天贝 (tiānbèi) — food made from partially cooked, fermented soybeans
• Dutch: tempé — food made from partially cooked, fermented soybeans
• Dutch: sojakoek — food made from partially cooked, fermented soybeans
• Esperanto: tempeo — food made from partially cooked, fermented soybeans
• Finnish: tempe — food made from partially cooked, fermented soybeans
• French: tempeh — food made from partially cooked, fermented soybeans
• German: Tempeh — food made from partially cooked, fermented soybeans
• Indonesian: tempe — food made from partially cooked, fermented soybeans
• Japanese: テンペ (tenpe) — food made from partially cooked, fermented soybeans
• Korean: 템페 (tempe) — food made from partially cooked, fermented soybeans
• Malay: tempe — food made from partially cooked, fermented soybeans
• Polish: tempeh — food made from partially cooked, fermented soybeans
• Spanish: tempeh — food made from partially cooked, fermented soybeans
• Thai: เต็มเป (dtem-bpee) — food made from partially cooked, fermented soybeans