Cara Membuat Tempe Sendiri Dirumah, How to Make Your Own Tempe at Home

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories, while seitan is often cheaper and has a meat-like texture.

Wash the soybeans thoroughly until the water runs clear, usually rinsing multiple times.

Boil the soybeans in water for 20-25 minutes, stirring occasionally, until they soften.

Turn off the heat and let the soybeans cool down.

After cooling, ferment the soybeans in a bowl for one night, which will develop a sour smell due to lactic acid.

Separate the skins from the soybeans in a process called 'dikisah'.

Steam the cleaned soybeans for 10-15 minutes until they are soft but not mushy.

Allow the steamed soybeans to cool in a wide container to speed up the cooling process.

Mix 25 grams of tempeh starter with the cooled soybeans until evenly distributed.

Place the soybeans mixed with tempeh starter into a plastic bag or wrap them in leaves, filling only halfway.

Seal the plastic bag using a candle flame to melt the edges together.

Poke holes in the bag with a skewer or bamboo stick to allow for air circulation.

Cover the bag with a cloth and let it ferment for two days and two nights, flipping it occasionally for even fermentation.

After the fermentation period, check the tempeh; it should be fully formed and ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens