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How to Make Your Own Tempe at Home, Delicious and More Economical

 


How to Make Your Own Tempe at Home, Delicious and More Economical


Come on, practice how to make your own tempeh at home! Initial capital before you start making variations of tempeh from other types of beans.


Who says you don't need to know how to make tempeh? As an everyday menu, fermented soybeans are easy to make. You just need patience and commitment for the tempeh fermentation process to be successful. It may seem like a hassle, but it's not impossible if you become addicted to making your own tempeh after going through the manufacturing process.


Tempeh is a very popular source of vegetable protein in Indonesia besides tofu. Recently, tempeh has become popular with organic food lovers and is made in various variations of beans. Apart from soybeans, you can also use black soybeans, tolo beans, green beans, koro beans, and even edamame beans to make tempeh. One of the important ingredients in making tempeh besides nuts is tempeh yeast. This ingredient will perfect the fermentation process. To make it more delicious, add Royco Chicken Broth to the tempeh mixture.


Apart from the ingredients for making tempeh, there are several supporting tools that need to be prepared to facilitate the process of making tempeh. For example, a large basin for washing and soaking soybeans. The soybeans will expand and become soft so you need a bowl 2-3 times larger than the volume of the main ingredient being soaked. Meanwhile, winnowing is used for the process of draining the soybeans after going through the initial process. Don't forget a steamer or steamer to cook the soybeans before fermenting.


Come on, challenge yourself to practice how to make homemade tempeh! The main ingredients for tempeh mendoan, stir-fried tempeh, and even tempeh chips can be found in your own kitchen. Once you succeed in making it, you are guaranteed to be addicted.


Curious about other recipes and tips to try at home? Come on, check Instagram What's Cooking Today and ask your questions in the comments column. Don't forget to follow and like, OK!


Material

6

 

Portion

500 g soybeans

½ tsp tempeh yeast

1 tsp

Royco Chicken Broth

banana leaves, for wrapping

toothpick


How to make

Soak the soybeans in a basin of water overnight.

1. Soak the soybeans in a container filled with water overnight with a volume of 1:3 soybeans and water. Discard soybeans that are not suitable as indicated by the condition of the soybeans floating after the soaking process.

Boil the soybeans in a pan after soaking them overnight.


2. Rinse the soybeans 2-3 times or until clean. Boil with a ratio of 1:3 soybeans and water over medium heat for about 1 hour. Lift.

Rinse the boiled soybeans.


3. Rinse the soybeans with running water while separating the soybeans from their epidermis. Do this rinsing process while squeezing the soybeans so that the epidermis comes off. Soak the soybeans again for 2×24 hours.

Cool the boiled soybeans on a steamer with a fan.


4. Rinse the soaked soybeans with running water. Steam in a hot steamer until cooked for about 40 minutes. Remove, then drain the steamed soybeans on a winnowing pan while fanning it to speed up evaporation. Let stand until the soybeans are dry.

Add yeast to the soybeans which are being dried on a winnowing pan.


5. Sprinkle with tempeh yeast, stir well. Add Royco Chicken Broth, stir again until smooth. Wrapping tempeh in banana leaves.


6. Spoon the tempeh onto the banana leaves. The size of the tempeh can be adjusted to your taste. Wrap it while compacting it, then pin it with a toothpick. The results of making tempeh are now ready to be processed and placed on a cutting board on a wooden table.


7. Store the tempeh at room temperature for about 36 hours. Tempeh is ready to be processed.