The Recipe for Making Homemade Tempeh is Anti-Fail

December 20,2022

Tempeh is made from soybeans which are rich in nutrients

When discussing tempeh, it must have crossed my mind to make it myself, and imagine how delicious tempeh is. One of the practices that may have been taught at school. As a form of introduction to Indonesian traditional food, which has been around for generations. As well as teach children, about the process of fermenting seeds.

 Tempe, which is one of the foods that many people like, is actually quite easy to practice. Apart from using soybean seeds, making tempeh can also be applied to other bean seeds, including even Chinese petai seeds which are commonly called tempe deflated.

 The tempeh fermentation process relies on the help of several types of fungi such as Rhizopus oligosporus, Rh. oryzae, or Rh. arrhizus, better known as tempeh yeast. This fermented food is claimed to have many benefits for the body.

 It is known that in a piece of tempeh, about 100 grams can contain 20 grams of protein. As well as complete nutrition, which is suitable as a substitute for meat. As well as other mineral content such as iron, phosphorus, calcium, magnesium, Vitamin A, vitamin B6, and folic acid.

All of these good compounds are said to be able to help maintain muscle tissue. As well as making the enzymes needed by the body's cells, can run well according to its function. Especially for those of you who are trying to eat a healthy diet. Tempe can be an alternative food, processed with a variety of delicious menus.

Even though tempeh is easy to find and often sold in food stalls, there's nothing wrong with trying to make it yourself. Apart from being consumed, it can also become a venue for new business ideas. Here's how to make your own tempeh at home, delicious, tasty and practical

Material:

Soy beans tempeh base

400 grams of soybeans

1/2 tsp tempe yeast

Wrap in banana leaves/plastic enough

How to Make Tempeh:

1. First clean the soybeans with running water, then soak them in a container filled with water. Soybean seeds that are of poor quality will float, remove that part. Then soak overnight or at least 8 hours. After that, knead until the epidermis is peeled clean.

3. Prepare a pot, blanch soybeans in boiling water for about 60 minutes or until soft. If so, remove and filter. Then drain until completely dry.

4. Transfer the soybean seeds to a wide container, you can also use a tampah. Leave it until the soybean seeds reach room temperature and are completely dry.

5. Then sprinkle the yeast on the dry soybeans, and stir evenly to all parts. Prepare banana leaves with the size according to taste. Then enter the soybean seeds, then the wrapper is stabbed with a toothpick spread. If using plastic, the surface punctures are the same.

7. Store raw tempeh in a rack or container that has good air circulation. Then cover it with a clean cloth, and make sure it is not exposed to sunlight.

8. Let stand at room temperature, for at least 2-3 days before tempeh is ready to be cooked and consumed.

Tips for making tempe to be successful

After understanding how to make your own tempeh at home, as well as the steps for making yeast. It is also worth knowing the tips for getting successful tempeh, with a savory taste and not spoiling quickly.

1. Make sure not to store the tempeh fermentation process in an air-conditioned room. Better at normal room temperature.

2. Keep it in a well-ventilated room.

3. Using a thermometer to ensure the temperature or temperature during fermentation. To prevent soybeans from overheating.

4. Check the temperature inside the soybeans too. Not only the outside.

5. How to freeze tempeh so it lasts, it's best to boil it for about 20 minutes in boiling water. Remove and wait for it to cool, then store it in a container and put it in the refrigerator.

6. Frozen tempeh can be used at any time, just rub it or soak it in spices and cook it.




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