Tempe is one of the most popular sources of vegetable protein in Indonesia besides tofu. Lately, tempe is loved by organic food lovers and is made in various variations of nuts. In addition to soybeans, the ingredients for making tempeh can also use black soybeans, tolo beans, green beans, koro beans, and even edamame beans. One of the important ingredients in making tempe besides beans is tempeh yeast.
This material will complete the fermentation process. To make it more savory, add Royco Chicken Broth to the tempeh mixture. In addition to the ingredients for making tempe, there are several supporting tools that need to be prepared to facilitate the process of making tempe. For example a large basin for washing and soaking soybeans.
Soybeans will expand and make you need a basin with a size 2-3 times larger than the volume of the main ingredient soaked beans. While the winnowing is used for the process of draining soybeans after going through the initial process. Don't forget to also use a steamer or a steamer to cook the soybeans before they are fermented.
Here's how to make it
1. Rendam kedelai dalam wadah berisi air semalaman dengan volume kedelai dan air 1:3. Buang kedelai yang tidak layak ditandai dengan kondisi kedelai yang mengkhawatirkan sebelum proses perendaman.
2. Rinse soybeans for 2-3 times or until clean. Boil with 1:3 ratio of soybeans and water over medium heat for about 1 hour.
3. Rinse the soybeans with running water while separating the soybeans from the husks. Do this rinsing process while squeezing the soybeans so that the husks come off. Soak the soybeans again for 2×24
4. Rinse the soaked soybeans with running water. Steam in a hot skillet until cooked for about 40 minutes.
5. Drain the steamed soybeans over the winnowing while fanning to speed up evaporation. Let stand until soybeans dry.
6. Sprinkle tempeh yeast, mix well. Add Royco Chicken Broth, stir again until smooth.
7. Spoon the tempeh onto the banana leaf. Tempe size can be adjusted according to your taste. Wrap while compacted, then secure with toothpicks.
8. Store tempeh at room temperature for about 36 hours. Tempe is ready to be processed.
So that's how to make tempeh in general. You can try it at your home with the ingredients you already have.
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