fermented soybean

Cake of fermented soybean or wellknown as 'tempe' is quite popular food in Indonesia. The indonesian love it especially caused by it's unique and original taste, its ease of use, as ingredients of a cuisine, or it can even be eaten instanly, only by frying. Besides it cost not that expensive in markets. As the people's cuisine ( makanan rakyat in Indonesia) the tempe is so much ease to find, in traditional markets, the tempe are abundant.

Here is an info of how to make tempe :

Engredients :
1 kg of soybeans, choose the good ones, then soak in water for whole night long. ( 12-24 hours)

Directions :
1. After one night long soaked, throw the soaking water, and wash the soybeans, make sure untill it's obviously clean. It would be better if it's washed in flowing water.
2. Peal the shell.
3. Braise the pealed soybeans into boiling water, cook until fully cooked.
4. Take the soybeans, filter the water from the surface, and wait untill it's really cool.
5. Make sure the soybeans are fully cool, then start the fermentation. 1/2 teaspoon of ferment for 1 kg of soybeans.
6. Wrap the tempe to be, with banana leafs or plastic. Wrap closely and make whole in every 1 cm. Wait about 24 hours.
7. The tempe is ready to serve is the soybeans textures turn soft.

Note :
1. The properties used in the whole proccess must be clean.
2. Teh tempe ferments will stay alive and need O2 and H2O. After 24 hours proccess the fermentation is still processing, and so don't wrap the tempe closely. it will make the tempe rotten coused by overfermentation.
3. Temperature and the humidity must be stabilized, ideally in 25Celcious with humidity of 60-70%.

(source : opensource)