Introduction

Tempe is a traditional Indonesian food made from soybeans that has become a popular source of protein all over the world. Tempe is known for its nutty flavor, chewy texture, and versatility in cooking. Making your own tempe at home is easy and can be a fun family activity. In this article, we will guide you through the process of making tempe from scratch.

Ingredients

To make tempe, you will need the following ingredients: – 2 cups of soybeans – 1 teaspoon of tempe starter culture (also known as ragi tempe) – Water

Instructions

1. Clean the soybeans by removing any dirt or debris. Rinse them thoroughly and soak them in water for at least 8 hours or overnight. 2. After soaking, drain the soybeans and remove the skins by rubbing them between your hands. Discard the skins and rinse the soybeans again. 3. Put the soybeans in a large pot and add enough water to cover them. Bring the water to a boil and let it simmer for 30 minutes. 4. After 30 minutes, remove the pot from the heat and drain the soybeans. 5. Spread the soybeans out on a clean tray and let them cool down to room temperature. 6. Once the soybeans are cool, sprinkle the tempe starter culture evenly over the soybeans. Mix well to distribute the starter culture evenly. 7. Transfer the soybeans to a plastic container or a banana leaf pouch. Press the soybeans together to form a thick layer. 8. Cover the container or pouch with a clean cloth or banana leaves and let it ferment for 24-48 hours in a warm, dark place. The temperature should be around 30-32°C. 9. After 24-48 hours, the tempe should be ready. It should have a white mold covering the soybeans. Cut the tempe into small pieces and store it in the refrigerator.

Nutrition

Tempe is a great source of protein, fiber, and vitamins. It is also low in fat and calories. One serving of tempe (100 grams) contains approximately: – Calories: 193 – Protein: 18.2 grams – Carbohydrates: 9.4 grams – Fat: 9.7 grams – Fiber: 5.8 grams – Calcium: 77 mg – Iron: 2.1 mg – Vitamin B6: 0.3 mg

Tips

– Use high-quality soybeans for the best results. – Make sure the soybeans are completely dry before adding the tempe starter culture. – Keep the tempe in a warm, dark place during fermentation. – Don’t disturb the tempe during fermentation. Let it sit undisturbed until it is ready. – Store the tempe in the refrigerator to keep it fresh.

Conclusion

Making tempe at home is a simple and rewarding process that anyone can do. With just a few ingredients and some patience, you can create your own delicious and nutritious tempe. Whether you eat it on its own or use it as an ingredient in your favorite dishes, tempe is a versatile and healthy food that everyone should try.