My mom ran a tempe production business when I was in 2nd grade. I don’t really pay attention of how she made it but I just remember if things to do and things not to do.Tempe is daily cheap food in Indonesia so I guess I take it for granted. When I move to the US, I cannot find any authentic Tempe and it made me want to make one myself.

My wife has an intolerance to pepper so I had to find something that would work for bbq without tearing her system up like the traditional Texas bbq. If you can't handle even a little heat take out the pepper, the five spice will still add a dimension of heat without the burn!

This one is mild and savory. We can't really stand spicy food, so I didn't add cayenne pepper in it. If you are into spicy food, add some cayenne, or even, shichimi togarashi. Adjust the herbs to your preferences. Use this mixture for beef, chicken, tofu, etc.

Simple. You just rub the chicken and wait for 15 minutes before cooking.

In our opinion, rump skirt is one of the most flavourful beef cuts. You can rost it, grill it or bake it and if cooked properly it will have an amazing tender texture.This recipe is one of our favorites. We use a simple but very tasty rub, it is very easy to prepare and the result is an explosion of taste in your mouth. We hope you enjoy it!

This is part of our prep recipes. You can use it for several purposes. We always keep some rub stored. Ready to be used! Enjoy!

This mix is a fantastically versatile marinade. It can be used on a variety of different foods, but I find it best used to marinate meats with. This recipe is the product of trial and error, using different ingredients and quantities to create a rub for my pulled pork. One thing you'll notice is that although it has a very long shelf life, that you'll get small clumps when it's in storage. This is just the sugar clumping up and is easily rectified by shaking it up a little.

This dish is very popular in Central Java and East Java regions, Indonesia. They usually cook it wrapped in banana leaves, but since I did not have much banana leaves left in my freezer, I used a heat resistant ceramic baking dish to cook this.

I wanted to make chicken teriyaki, but I only had tempeh left in the fridge. My partner likes sweet and savory dish, so I added a bit of sweet soy sauce.

I have always enjoyed ribs. However, I was never fond of the messy, sloppy wet ribs. Just give me a full flavored tender rib that doesn’t require a ton of time, work or skill. Also, I don’t want to have to take a shower after I eat them to get all the sloppiness off me. Make it so simple that anyone can do it.After several attempts, disappointments and fails, I finally did it. It was worth the wait. Am I going to run out and compete in a cook off...uuuhhh NO...However, I will sit back and take the compliments and claim that I’m the so called King Of The Kitchen/Grill. This is a tried and true method.Advice:I buy my ribs at Sams Club in slabs of 3 racks in a package. I then remove the membrane and cut the racks in half, giving you 6 total sections. I freeze what I don’t plan on cooking.

Making my own spice blends really lets me customize my flavor desires. This is deep, smokey, spicy. You can tailor the heat to your own needs by cutting back on the hotter spices or omitting some. I hope this gives you a base to customize for yourself.