Cookery Indonesia: Makes Tempe

Tempe is food made of by soybean fermentation applies mould rhizopus (" yeast tempe"). Besides, there is also similar food tempe which is not is soy barium that is also is called as tempe.

Mould growing at complex compounds hydrolysis soy become simple compound which is easy digested by man. rich Tempe fibre would, calcium, vitamin B and ferrum. Obstetrical assorted in tempe has drug value, like antibiotika to heal degenerative infection and disease inhibitor antioxidant.

In general, tempe is having colour is white because growth of miselia mushroom connecting soy wedge so that is formed compact texture. degradation of Soy components at fermentation of making of tempe makes tempe to have typical taste. Differs from soybean cake, tempe felt rather acid.

Tempe many consumed in Indonesia, but now world has. Especially the vegetarian in the world a lot has found tempe in the place of flesh.

Material of Making Tempe :

soy for tempe
yeast
plastic or banana leaf to wrap

Way of Making Tempe

Soy seed which has in selecting or in cleanness isn't it from dirt, washed clean during 1 hour(clock.
After cleanness, soy braised in water during 2 hour(clock.
Soy then is soaked 12 hours in hot water or warmness ex- poaching water so that flower soy.
The next, soy soaked in cool water during 12 hours.
After 24 hours is soaked like at item 3 and item above 4, soy cleaned and skined ( pared).
After pared, soy braised to kill bacterium which possibility grows during soaking.
Soy taken away from boiler, put down above tampah and smoothed down to be thin. Hereinafter, soy let to be cool until surface of dry soy chipping and its(the water dropping pot is clean.
Thereafter, soy mixed with laru ( yeast 2%) usage mempercepat/merangsang mushroom growth. Processed mingles soy with yeast to eat time around 20 minutes. Fermentation phase ( fermentation) be determinant phase success of in making tempe soy.
If(when fermentation material mixture of soy have been flattening, the mixture printed at brass or wood printing;mould with plastic layer or leaf that is finally used as packer. Before all, plastic in piercing or in punctures. Its(the intention is to give air so that white having colour growing mushroom. Processed percetakan/pembungkus to eat time 3 hour(clock. Usual leaf made packer is banana leaf or teak;core leaf. Something haves a notion that taste tempe wrapped by plastic to become " odd" and tempe easier to decay ( compared to tempe wrapped by leaf).
Soy mixture which has been printed and smoothed down its(the surface is carpeted above rack and then is closed during 24 hours.
After 24 hours, cover opened and soy mixture in cool isn't it or in winds isn't it during 24 hours again. Then, soy mixture has become tempe ready for cooked.