Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, tempe. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Tempe is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Tempe is something which I’ve loved my entire life.
The city is named after the Vale of Tempe in Greece. Tempe is located in the East Valley section of metropolitan Phoenix; it is bordered by Phoenix and Guadalupe on the west, Scottsdale and the Salt River Pima-Maricopa. The Tempe Tourism Office and Bite Magazine are showcasing Tempe's most unique culinary stories. Cotton & Copper is a public house in South Tempe that strives to tell the Arizona story through their creative menu and cocktails.
To get started with this particular recipe, we have to prepare a few ingredients. You can have tempe using 3 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Tempe:
- Prepare 4 cups soy bean
- Take 1 tbs rice vinegar
- Take 1/2 tsp yeast
And when you're ready to visit us, we'll be here to welcome you. Tempeh or tempe (/ ˈ t ɛ m p eɪ /; Javanese: témpé, Javanese pronunciation: ) is a traditional Indonesian soy product that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Here a special fungus is used, which has the Latin name Rhizopus oligosporus, usually marketed under the name tempeh starter.
Instructions to make Tempe:
- Soak the soybean for 3 hrs and boil it for 2 hrs. Don’t cover the lid.
- 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.
- 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.
- Add a tablespoon of vinegar, mix it well. Then mix 1/2 tsp of yeast, mix it well.
- Prepare zip locks and make holes on it. The hole allows the yeast to breath and grow.
- Add the soybean mix into the zip lock. The thickness should be between 1/2-1 inch.
- 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.
It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Here a special fungus is used, which has the Latin name Rhizopus oligosporus, usually marketed under the name tempeh starter. For those traveling longer distances, the Phoenix Sky Harbor International Airport (PHX) in Phoenix provides easy access in and out of the city.. Tempe Municipal Court is committed to providing the community with an independent judiciary that serves the public by the fair and impartial administration of justice resulting in the enhancement of public trust and confidence in the court system. Order factory-direct parts or after market products online or from any of Timpte's authorized service centers.
So that’s going to wrap this up for this exceptional food tempe recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
