Tempe, Cake of Fermented Soybean
Cake of fermented soybean or well-known as ‘tempe’ is quite popular food in Indonesia. Tempe is loved especially caused by it’s unique and original taste, its ease of use, as ingredients of a cuisine, or it can even be eaten instantly, only by frying. Besides it cost not that expensive in markets. As the people’s cuisine the tempe is so much ease to find, in traditional markets, the tempe are abundant.
Tempe is made of good quality soybean which is pealed, soaked for one whole night, then braised into boiled water till fully cooked. Later on, the soybean is fermented and covered. According to the tempe makers, the ideal temperature for making the tempe is 25′ celcius. The ferment process takes only 24 hours, after that it’ll be better to uncover the wrapper. This will prevent the tempe from over-ferment
