Home-fermented Indonesian fried Tempe / Tempeh

This is the mos beautiful thing I’ve ever made so far.

INGREDIENTS

  • 1 cup of dry soybean
  • Water
  • 1 tbsp of vinnegar
  • 1 pinch of Tempe starter (“ragi tempe” on eBay)
  • Vegetable oil for frying
  • Salt
  • Sweet soy sauce

EQUIPMENTS

  • Large pot or sauce pan
  • Strainer
  • Kitchen towel
  • Plastic bag (punctured every 1/2 inch)
  • Frying pan

STEPS

  1. Soak soybean in a pot with 3 times amount of water overnight
  2. Crush soybean with hand until it splits and the skin floats
  3. Remove as much skin as possible
  4. Boil in 2 times amount of water for 1 hour
  5. Drain and spread the beans on kitchen towel and dry it until it’s dry to touch
  6. Remove it into a dry bowl, add vinnegar and mix well
  7. Add tempe starter and wix well
  8. Scoop the beans into plastic bag, making about 1 inch thick
  9. Put it on rack with good air circulation. Keep it in warm room temperature (~75 F or 26-30 degree Celsius).
  10. It’s done when it’s solid white, to stop the fermentation put it in the fridge (stop it as soon as you see some black spots)
  11. Cut and fry in oil until golden brown, sprinkle with salt and enjoy with sweet soy sauce.

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