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Tempe seo isn't a dish, but a style of preparing tempeh from East Java, known for its drier, firmer texture and deeper flavor. The soybeans are fermented longer, sometimes with added spices like coriander or cumin, before being pressed and sliced. This method makes it ideal for crisping up in a pan, turning into a savory, nutty bite that stands up well in stews or as a crunchy snack