Eating Tempe Become Very missed by some Indonesian People Who Stay abroad, but to get tempeh abroad is not easy because in addition to the market segments that are limited in certain communities, as well as lack of desire people of Indonesia itself introduce dishes from Java. the difference As with Rustono, Man Javanese origin who settled in Japan is determined to introduce Tempe The whole world, like those Japanese and Europeans who had introduced them to the culinary world
Actually, To make Tempe is very easy, only need 100% Soybeans and starter, you can make it in your kitchen and this time I want to share about how to make Tempe in 6 steps But before we get started, there are important parameters in making Tempeh
Actually, To make Tempe is very easy, only need 100% Soybeans and starter, you can make it in your kitchen and this time I want to share about how to make Tempe in 6 steps But before we get started, there are important parameters in making Tempeh
1. The moist or water content of substrate, period of time in boiling to get ready for inoculating. Soybeans, the main and most common stuff for Tempe takes 45 to 60 minutes
2. Tempe starter ( Ragi Tempe), Using too much and insufficient amount of starter result in myceliolysis or rotting Tempe. The safest way is just following the recommendation of the makers of the starter.
3. Incubating Temperatures, For the first ten hours, incubating at 31 to 33 Celcius or 88 to 91 F is safe. For the next six hours, temperatures around 28 C or 82 F are good. As soon as the substrate starts generating its own heat (the temperature inside the incubator begins to rise) or some condensation starts, the heating source should be removed. Rhizopus keeps on growing at temperatures below 20 C or 64 F, but it grows at slower pace. Generally, Tempe matures in 24 to 30 hours.The speed of fermentation is determined by incubation temperature. Incubation temperatures above 40 degrees C and above 25 degrees C will not produce good Tempe. A temperature of 37 - 38 degrees C will produce Tempe within 22h; a temperature of 28-30 degrees C will take up to 48 h to produce Tempe.
Ingredients : 500 gr Dried soybeans , ¼ teaspoon Tempe starter
How to make :
1. Soaking The soybeans, Clean And Soak soybeans in clean water about 8-10 hours or Over the Night
2. Cracking the soybeans, Separate the soybeans from its skin, then Stir gently causing the hulls to rise to the surface, and then pour off water and hulls into a strainer. Add fresh water and repeat until most hulls are removed. Don't worry if a few hulls remain attached. After that, Crack The soybeans in two pieces. But if you wish to hurry, you may use grain mill, This grain mill can be bought on the internet for less than $100. With the Family Grain Mill you can split the 500 g soybeans in a few minutes.
3. Cooking The soybeans, Put the beans in a cooking pot and water to cover the soybeans and cook for 30 min.when it’s cooking and foam gather, remove it. Drain off the water and dry the soybeans by continue heating them in the pot on medium heat for a few minutes and until the beans are dry. Allow the soybeans to cool down to below 35°C.
4. Cooling, Move the dry beans into some wide place (ex. tray pan for baking) to cool off, leave it for sometime. During this process, avoid touching the beans with hands, use clean tool instead.
5. Inoculating the Soybeans with tempeh Starter (ragi Tempeh ), When the soybeans is already dry and cold in 35 C, sprinkle it with 1/4 teaspoon of Tempe starter. Mix with a clean spoon for about 1 minute to distribute the Tempeh starter evenly. It's very important to mix the Tempe starter very well: it reduces the risk for spoilage and the fermentation will be faster.
6. Incubating, Take 2 plastic bags 18 x 28 cm or other size you wish and perforate them with holes at a distance of about 1 cm by a thick but sharp needle. A normal needle is too thin, you need a fat needle or small nail (about 0.6 mm in diameter). This will allow the mould to breathe.
Divide the soybeans in the two bags and seal them. Press them flat, making sure that the total thickness of the beans is max 3 cm. Place the packed beans in an incubator at 30°C or at a warm place for about 36- 48 hours during which the tempeh fermentation takes place. Then the container should be filled completely with white mycelium and the entire contents can be lifted out as a whole piece.
Divide the soybeans in the two bags and seal them. Press them flat, making sure that the total thickness of the beans is max 3 cm. Place the packed beans in an incubator at 30°C or at a warm place for about 36- 48 hours during which the tempeh fermentation takes place. Then the container should be filled completely with white mycelium and the entire contents can be lifted out as a whole piece.
That’s it, Now you have Tempeh made by your own…..
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