Equipment required:
- A large pan,
- Plastic bag or bananas leave for wraping tempe
- Needle or toothpick for leaking the plastic or bananas leaves ( for wraping tempe)
Seasoning and cooking ingredient:
- 5 kg of soybean
- Yeast 10 gr (or as needed)
- Water
How to make:
Clean and soak the soybeans in water for 24 hours. After being soaked surface of soybean will be slightly frothy, Squeeze soybean until the husk of soybean regardless. Wash cleanly
Boil water in a large pan, steamed soybeans for 1 hour (until soft). when soft, lift pan and throw out the water.
Move soybean in another pan. Add yeast, stirring until blended.
Put mixture soybean into into a plastic or wrap with banana leaf. Holes on surface of the plastic or banana leaves to get air for fermenting process .
Put tempe into a warm place (racks / containers that have holes). Cover with a cloth / small towel. Let stand for 36 hours.
Remove tempe from its place of storage and let the tempe stand in room temperature.
Tips :
1. When soybeans are still hard, soaked soybean more longer and steamed back, then continue the next process.
2. Better use gloves when mixing soybean with yeast , for uncontaminated from bacteria.
3. Make sure the husk regardless. Soybeans are still wrapped husk can not be processed by yeast and consequently tempe will be foul.
4. After the tempeh created, immediately freeze or keep in a cool or open the plastic because the fermentation process still continues