TEMPEH


Tempeh or tempe, we ussually call, is original food from indonesia. It is made from soya bean which fermentated by using tempeh yeast.
I  used to buy in Yogyakarta , tempe can be easily found in traditional market, but here in Auckland I should make it by myself ,even some indonesian people sell it as well .

Making tempe is not difficult as we imagine. I made tempeh at the first time in indonesia  when my son, Azza had excursion class to tempeh factory in yogyakarta when he was in kindy. The succesfulness of making tempe  really depends on the weather . The fermentation process  needs warm or even hot weather.Unfortunately Auckland even in summer has cold weather that will influence the result of making tempe.
I always make tempeh when the weather is sunny (always have look at weather forecast :))  because i dont use the warmer , I only use plastic box or big container to place my tempeh .If the weather suddenly change to be cold , I only wrap the box with blanket and put lamp on it .(tempeh also need blanket like us hi hi hi ) or put the box  in my bedroom with the heather on.The fermentation process will take approximatelly 36 hours when the weather sunny, but will takes more times when the weather cloudly .

this is my tempeh....anyone wants it??

I also learn to make tempeh with pak Rustono  which have tempeh factory in Japan .His hints  are very usefull to be applied in making tempeh in cold country,thank you pak Rustono http://www.facebook.com/rustono.tempeh
untuk resep tempe menyusul yaaa