How to Make a Tempe:
How to make a simple tempe is arguably already existed since time immemorial, because it is very famous tempe among the middle to lower class. So do not be surprised if the food derived from soy beans is so in love and in gandrungi by many people in Indonesia, and often in making soy milk drink products
Before making tempe from scratch, then it's good we prepare everything at the beginning.
Tempe Making Tool:
- Sieve
- The basin
- The sight
- Fan / Fan
- Sotel / Wooden Spoon
- Stove
- Dandang
Tempe Fabrics Materials:
- Soybean Quality
- Yeast
- Banana leaf/ plastic
How to Make Tempe
- The first step you should do in making tempe is, clean the seeds of soy beans that will be in use. Do soy soy until it is completely clean, because this can affect the result of tempe that you will make. Make sure there are no substances that enter into soybeans, whether it is gravel, coarse or fine particles.
- Next do soya bean immersion, from this process will look where soy beans are good quality and decent though. The trick is to see where the floating soybean seeds, if the seeds are floating, it can be sure the quality is less good. Perform immersion within 7-8 hours / overnight until morning.
- After the soak overnight, it's time to release the epidermis, do the anxiety in order to facilitate the skin apart from the beans. After the anxiety is finished enter the boiling stage
- Boil the soybeans that have been clean without the skin arid an dirt, use clean water / well water. Do not use pam water, because PAM water is indicated by chlorine solution. This can make the bean stew to be less good and tends to smell.
- After being boiled and cooked, remove and drain. Put it in the container and cool down. Use an angina fan / fan to speed up the cooling process and the steam lifts.
- Continue with the process of fermentation, this process is very important for you to do carefully. Fermentation process is very very determining whether the tempe that you though is successful or not. Sprinkle yeast when soybeans are really cool, do not sprinkle yeast when the beans are still wet and yawn.
- It can make peroses ferment to fail. The ratio of yeast in use is 2 spoons: 2 kg of soybeans. Make sure the yeast is blended thoroughly.
- After flat on the yeast, it's time you put soybeans into the mold or on top of clean banana leaves that have been prepared. Shape according to taste, can be beam, tube, etc .. Do not forget to give a little hole on each banana leaf mold. It is intended that in the fermentation phase there is little air / circulation and the result is cleaner white
- Last is the fermentation stage, in this stage you have to silence the tempeh dough that has been in print in banana leaf for approximately 24 hours. Keep the indoor air temperature within the ideal number of 28-30 degrees Celsius. Do not keep it in a damp and cold room.
- After approximately 24 hours, it's time you see whether the surface of the tempe has been expanding and the tumbuhi soft white fur. If it is, and does not smell then the results of making your tempe has been successful and successful.
How ?? quite easy eits do not please first, because in fact in the process of making tempe often start with failure. Therefore you need trial and error for several times until the final result in making tempe becomes more perfect.
Tips Tricks How to Strengthen Tempe:
Choose good quality soybeans, if you can super and premium, because the main ingredients of the manufacture of tempe is soybeans.
Keep the soybeans made organic without any pesticide ingredients in it.
During the washing process, try to wash it clean with clean water. Do not use smelly, colored water or with other substances
Keep the tools in use clean and odorless
Use Banana Leaves for the mold process, can also use plastic but usually the result is less than the maximum.
The most important of the whole process is how the temperature of hot air in the room in the ideal number. Avoid wet, damp and cold rooms.
Okay hopefully info how to make tempe is useful for you.