Tempeh, What's and How?

Myriad kin was posting about 'How to Make Tempeh' but I am posting this article not to do the same things. I just want to boost my vocabulary through writing. That's why I will use the slightly unfamiliar vocabulary. Peace!!!

First inquiry, What is Tempeh? Well, Tempeh is a fermented food from beans, especially soybeans. The fermentation process will change individual soybean dense with other individual soybeans. Tempeh is a protein source, originally from Indonesia.

Second inquiry, What is the gain of dining Tempeh? I expect you known that food that was produced by fermentation process can escalate their nutrition and curtail the toxicity. That also happens in Tempeh. Tempeh more digestible because the phytic acid curtailed in the fermentation process, and so is gas.

Third inquiry, How to produce Tempeh? I have a clean explanation based on what I ever do at home. Here we go!

1. Wash your soybean

2. Cook the soybean in the boiling water around 5 minutes (This process to make the dehulling process easier)

3. Dehull the soybeans

4. Cook again the dehulled soybeans until soft (The softness depends on your favourite. You like crunchy tempeh or soft tempeh)

5. Drain the cooked dehulled soybean. Wait until the temperature cools down at room temperature. This process to make sure the starter of Tempeh does not die when you pour it on cooked dehulled soybeans.

6. After the temperature cools down, pour the starter of Tempeh and make sure you mixed them properly. Starter of Tempeh is a mould. Based on what I know, the mould is not a pure culture but the dominant is Rhizopus oligosporus. Because they are a biological organism that's why It can die if you pour the starter when the cooked dehulled soybeans in high temperature.

7. Place the cooked dehulled soybean in closed plastic and puncture the plastic with a toothpick to make sure there is air circulation way for mould to grow.

8. Incubate 2 days in warm temperature around 29 degrees celsius.

9. Check your Tempeh, if you find whitish in your soybean and the soybean denser, Congratulation dear, your work has done.

10. The time for cooking special cuisine from Tempeh.

Wanna try at home? Please :)

Note: If you read some words that not match because I changed with unusual one, I am very welcome to be criticized.

DANKE