Introduction

Tempe is one of the most popular traditional foods in Indonesia. It is made from soybeans that are fermented with the help of Rhizopus oligosporus fungus. Tempe is rich in protein, vitamins, and minerals, and it has a unique flavor that is loved by many people. Making tempe is not difficult, and you can do it at home using simple equipment. In this article, we will give you a detailed recipe for making tempe.

Ingredients

To make tempe, you will need the following ingredients:

• 500 grams of soybeans
• 2 tablespoons of vinegar or lime juice
• 1 teaspoon of Rhizopus oligosporus starter

Instructions

Here are the steps to make tempe:

1. Clean the soybeans and soak them in water for 8-12 hours.
2. Drain the soybeans and steam them for 1 hour.
3. Spread the steamed soybeans on a clean tray and let them cool down to room temperature.
4. Mix the Rhizopus oligosporus starter with vinegar or lime juice.
5. Sprinkle the mixture evenly over the soybeans and mix well.
6. Put the soybeans in a plastic bag or banana leaf, and make small holes to allow air to circulate.
7. Place the bag or banana leaf in a warm and dark place, with a temperature of around 30-35°C.
8. Let the soybeans ferment for 24-48 hours, depending on the temperature and humidity.
9. Check the tempe regularly to make sure it is not over-fermented or contaminated with mold.
10. Once the tempe is ready, remove it from the bag or banana leaf and cut it into pieces.

Nutrition

Tempe is a nutritious food that is rich in protein, vitamins, and minerals. Here are the nutrition facts per 100 grams of tempe:

• Calories: 193
• Protein: 18.5 grams
• Fat: 9.4 grams
• Carbohydrates: 9.3 grams
• Fiber: 6.5 grams
• Calcium: 111 mg
• Iron: 2.71 mg
• Phosphorus: 307 mg
• Potassium: 660 mg
• Sodium: 16 mg
• Vitamin B1: 0.37 mg
• Vitamin B2: 0.22 mg
• Vitamin B3: 2.9 mg
• Vitamin B6: 0.25 mg
• Vitamin B9: 81 μg

Tips

Here are some tips for making tempe:

• Use fresh and high-quality soybeans to get the best result.
• Make sure to clean and sterilize all the equipment before use.
• Keep the temperature and humidity stable during the fermentation process.
• Avoid exposing the tempe to direct sunlight or high temperature.
• Use a clean and sharp knife to cut the tempe into pieces.
• You can store the tempe in the fridge for several days.
• You can also use other beans, such as mung beans or black beans, to make tempe.

Conclusion

Making tempe at home is a fun and rewarding activity. It allows you to enjoy a healthy and delicious food that is rich in nutrition. By following the recipe and tips above, you can make your own tempe that is fresh, clean, and free from preservatives. Try it now and enjoy the goodness of tempe!