Tempe

Name: Tempe
Cuisine: American
Ingredients: 4 cups soy bean; 1 tbs rice vinegar; 1/2 tsp yeast

My mom ran a tempe production business when I was in 2nd grade. I don’t really pay attention of how she made it but I just remember if things to do and things not to do.
Tempe is daily cheap food in Indonesia so I guess I take it for granted. When I move to the US, I cannot find any authentic Tempe and it made me want to make one myself.

Anti Bunga Rizkiah @cook_23963576

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Ingredients

4 cupssoy bean
1 tbsrice vinegar
1/2 tspyeast

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Steps

1

Soak the soybean for 3 hrs and boil it for 2 hrs. Don’t cover the lid.
2

Do not drain the water and just let it cool a little bit. When it is still luke warm, massage the bean to peal of the skin. The goal is to remove as much as the skin. Any remaining skin make it difficult to dry out the bean and it make tempe turns black. It is tedious process, so you need to be patient. Get rid of the white skin. Once most of the skin removed, you can drain the water. Use damped towel to remove excessive water.
3

Place the soybeans under indirect sunlight for a half day to get rid of moisture. You can also heat it up in a pan with a very low heat. We want the bean to have no moisture but not fully dried. If you use heat, let it cool down for room temperature before mixing it with the yeast.
4

Add a tablespoon of vinegar, mix it well. Then mix 1/2 tsp of yeast, mix it well.
5

Prepare zip locks and make holes on it. The hole allows the yeast to breath and grow.
6

Add the soybean mix into the zip lock. The thickness should be between 1/2-1 inch.
7

Keep the bean in a warm storage. I put it in the cabinet next to my refrigerator. Leave it there and don’t move it for 2 days and your tempe is ready. You can make any type of dish with it. My favorite is to fry tempe with garlic and a pinch of salt.