Difference between revisions of "TEMPE(h) : THE INSTRUCTIONS"
| Line 13: | Line 13: | ||
==='''Step by step instructions for making tempe(h)'''=== | ==='''Step by step instructions for making tempe(h)'''=== | ||
| − | 1.Boil the soya bean. Make sure it's boiled for ten minutes only, not longer than that. ''[this part will decide the softness of the final tempe(h)]'' | + | 1.Boil the soya bean. Make sure it's boiled for ten minutes only, not longer than that.''[this part will decide the softness of the final tempe(h)]'' |
[[File:tempe4.jpg| 300px]] | [[File:tempe4.jpg| 300px]] | ||
| − | 2.When the soya bean is cooked, remove the skin manually by squeezing the beans. ''[don't hurt yourself, cool down the beans before squeezing]'' | + | 2.When the soya bean is cooked, remove the skin manually by squeezing the beans.''[don't hurt yourself, cool down the beans before squeezing]'' |
[[File:tempe3.jpg| 300px]] | [[File:tempe3.jpg| 300px]] | ||
| + | |||
| + | |||
| + | 3.Wash, and filter it.''[make sure all the skins are removed]'' | ||
| + | |||
| + | [[File:tempe2.jpg| 300px]] | ||
| + | |||
| + | |||
| + | 4.Leave it in the pot overnight.''[this process will make the tempe more softer, also to make sure all the skin is removed, PS: foam will appear, then it's perfect]'' | ||
| + | |||
| + | [[File:tempe5.jpg| 300px]] | ||
| + | |||
| + | |||
| + | 5.After one night, boil the soya bean again.''[this process is to neutralize the soya bean]'' | ||
| + | |||
| + | [[File:tempe7.jpg| 300px]] | ||
| + | |||
| + | |||
| + | 6.Drain the water, and let it cool and dry. | ||
| + | |||
| + | [[File:tempe8.jpg| 300px]] | ||
| + | |||
| + | |||
| + | 7.Inoculate the tempe starter/rhizopus.sp.''[pour the dried fungi into the soya bean container, and mix it]'' | ||
| + | |||
| + | [[File:tempe11.jpg| 300px]] | ||
| + | [[File:tempe12.jpg| 300px]] | ||
Revision as of 21:05, 8 August 2011
TEMPE(h) : THE INSTRUCTIONS
Ingredients :
-1 Kg Soya bean
-Water (enough to boil and wash)
-1 Gram tempeh starter (Rhizopus.sp)
Step by step instructions for making tempe(h)
1.Boil the soya bean. Make sure it's boiled for ten minutes only, not longer than that.[this part will decide the softness of the final tempe(h)]
2.When the soya bean is cooked, remove the skin manually by squeezing the beans.[don't hurt yourself, cool down the beans before squeezing]
3.Wash, and filter it.[make sure all the skins are removed]
4.Leave it in the pot overnight.[this process will make the tempe more softer, also to make sure all the skin is removed, PS: foam will appear, then it's perfect]
5.After one night, boil the soya bean again.[this process is to neutralize the soya bean]
6.Drain the water, and let it cool and dry.
7.Inoculate the tempe starter/rhizopus.sp.[pour the dried fungi into the soya bean container, and mix it]
