Tempe merupakan makanan tradisional yang banyak digemari oleh masyarakat Indonesia.
Bahkan tidak hanya masyarakat Indonesia saja ternyata pengemar tempe juga berasal dari berbagai wilayah di seluruh wilayah Indonesia.
Bahan utama pembuatan tempe ini berasal dari kacang kedelai yang dicampur dengan jamur.
Tentu jamur yang dihasilkan dari proese pembuatan tempe tersebut bukan sekedar jamur – jamur biasa loh.
Jamur – jamur ini disebut dengan bahasa ilmiahnya Rhizopus sp dan Aspergillus sp.
Pada bagian tempe yang sudah ditumbuhi jamur ini akan sangat mudah berkembang pada suhu tropis, seperti di Indonesia. Sehingga di Indonesia pun para pembuat – pembuat tempe ini telah merabak di berbagai penjuru daerah.
Pembuatan tempe pun tidak serta merta menggunakan mesin yang canggih, tetapi hanya menggunakan bahan – bahan sederhann.
Pembuatan tempe hingga hari ini masih menggunakan cara yang tradisional hanya memrtlukan dapur pembuatan, drum/ wadah pencuci kedelai dan tempat fermentasi.
Ragi Tempe Merek Raprima adalah produk ragi tempe yang berasal dari Bandung, Jawa Barat.
Kualitas ragi tempe merek raprima memamg sudah teruji sejak dulu. Ragi tempe produk dari Bandung ini memang yang paling banyak digunakan oleh pembuat/ pengrajin tempe.
Bagi anda yang ingin membuat tempe yang higienis dan bebeas pengawet ragi tempe merek Raprima bisa untuk membuat tempe dalam skala kecil maupun industri.
Kemasan bagian belakang Ragi Tempe Raprima | 2
Di manakah distributor Ragi Tempe Raprima?
Untuk mendapatkan Ragi Tempe Raprima kadang calon pembeli kesulitan menemukan distributornya, namun dengan berkembangnya teknologi internet Anda bisa mendapatkan Ragi Tempe Raprima secara online di tempat kami.
Dengan menghubungi nomor tertera di bagian akhir artikel.
Kenapa memilih menggunakan Ragi Tempe Raprima?
Menghasilkan tempe yang enak, putih dan tebal bulunya, tidak cepat keluar spora hitam serta dapat di simpan lebih lama.
Mutu baik dan stabil untuk membuat tempe skala besar, skala kecil maupun skala kebutuhan keluarga.
Ragi tempe berupa bubuk halus yang mudah di timbang dan di takar.
Bagamaiman takaran pedoman penggunaan Ragi Tempe Raprima?
Berikut pilihan takaran yang bisa Anda pilih:
2 gram Ragi Tempe Raprima / 1kg Kedelai
1 Sendok Teh Ragi Tempe Raprima / 2,5 kg Kedelai
1 Sendok Makan Ragi Tempe Raprima / 10 kg Kedelai
Bagaimana dalam cara penyimpanan Ragi Tempe Raprima?
Untuk penyimpanan Ragi Tempe Raprima sebenarnya cukup mudah, Anda tinggal menaruhnya di tempat yang bersih dan kering.
Pastikan tidak ada air atau pun suhu yang terlalu panas saat menyimpanya.
Simpan ragi tempe di tempat kering dan bersih | Image 3
Untuk ke halalan dari produk Ragi Tempe Raprima ini memang sudah terbukti dengan di keluarkanya dari Majelis Ulama Indonesia dengan LPPOM : 01311082190113 selain itu Ragi Tempe Raprima juga mendapatkan sertifikasi dari BPOM dengan nomor BPOM RI MD 256928001051.
Ragi tempe raprima halal MUI | Image 4
Mengenai merek dagang Ragi Tempe Raprima terdaftar dengan DEP.KEH.RI.NO.306712. Dari banyaknya legalitas yang di dapatkan Ragi Tempe Raprima mencerminkan kualitas produk ragi tempe ini.
Silahkan hubungi kami kapan saja untuk mendaptkan Ragi Tempe Raprima. Silahkan hubungi Kami Kapan Saja:
Manfaat Mengkonsumsi Tempe Bagi Kesehatan Kita – Tempe merupakan bahan makanan asli Indonesia.
Di seluruh penjuru Indonesia, kita dapat menemukan tempe tanpa kesulitan.
Tempe dipasarkan mulai dari warung, pasar tradisional, pasar modern, supermarket, hingga penjual sayur keliling juga setia membawa tempe.
Tempe menjadi salah satu makanan yang menjadi gaya hidup sehat orang Indonesia.
Di balik penampilannya yang sederhana, ternyata tempe mempunyai banyak manfaat bagi kita.
Dalam sepotong tempe mengandung Magnesium, Protein, Vitamin B, Kalsium dan masih banyak zat lainnya yang semua berguna bagi tubuh, asalkan penggunaannya tidak terlalu berlebihan.
Tempe kedelai putih yang sudah dipotong | Image 1
Manfaat kandungan tempe bagi tubuh:
Mengandung vitamin B untuk metabolisme tubuh
Mengurangi resiko serangan jantung
Tempe mempunyai zat yang berguna menetrasilir kolesterol jahat karena mempunyai kandungan zat tak jenuh majemuk, omega3 dan 6 sehingga mengurangi resiko serangan jantung
Mengandung protein untuk tubuh
Mengandung 18 jenis protein dan asam amino sehingga mudah dicerna oleh tubuh.
Menurunkan tekanan darah
Di dalam tempe terkandung zat Magnesium.
Zat ini bisa membantu mencegah pembekuan darah terutama para penderita yang baru saja mengalami kecelakaan dan mengeluarkan banyak darah.
Mencegah Kanker
Untuk mengobati penyakit kanker ada salah satu pasien yang mengonsumsinya dalam bentuk mentah.
Dikonsumsi selama beberapa lama sampai keluhan akibat kanker menjadi berkurang.
Untuk mencegahnya kita dapat mengkonsumsi dalam bentuk dikukus atau dibacem.
Mencegah anemia
Dalam tempe terdapat mineral yang tinggi yang bisa mencegah anemia atau kekurangan darah merah
Membantu mencegah osteoporosis
Osteoporosis atau pengapuran tulang biasanya menyerang manusia lanjut usia walaupun tidak menutup kemungkinan yang lebih muda juga bisa terkena osteoporosis akibat gaya hidup kurang sehat.
Nah, tempe ini mengandung Kalsium yang baik untuk tulang.
Jika anda mengonsumsi secara rutin tempe maka akan mengurangi terkena resiko osteoporosis.
Tempe Bumbung is one hallmark of the city of Waterford. Tempe tube made with container or wrapping of bamboo that has been cut into a size of 70 cm , is divided into two parts and then tied up with rope. Not like tempeh are generally the wrapper made of banana leaves or plastic. For it is suitable if made chips for raw materials used in accordance with the size of the chips, so not a lot of raw material is wasted. For that let us make tempeh chips tube.
What are the materials used?
Materials used:
750 grams tube tempeh, cut into thin, round oblique, drying
300 grams of rice flour
350 ml coconut milk or to taste
Cooking oil
Ground spices:
2 tsp coriander
½ knuckle turmeric
6 cloves garlic
5 lime leaves, finely chopped
1 tsp cumin, roasted
Salt
How to make?
Puree the coriander, turmeric, garlic, salt, cumin so soft.
Combine coconut milk, rice flour so that the dough slightly thick.
Add lime leaves that have been chopped fine.
Tempeh Dip into butter, fried until yellowish and overcooked.
Remove and drain.
There are many ways to make healthy nutritious food, recipe above is an option to create your own snack or food production itself. Making your own is the best option for keeping food hygiene. Good luck.
Please contact us, Anytime:
SMS / CALL: 082221235378
Ngebel, Kedungumpul, Kandangan, Temanggung, Central Java
Related words: Soybean tempeh, how to make tempeh, tempeh recipe, tempeh recipe Orek, ways of making tempeh, tempeh Orek recipe, the process of making tempeh, tempeh dishes
Tempeh is a traditional food originally from Indonesia. It is exactly from Central Java, and now is popular not only in Indonesia but also in the world.
The word ‘tempeh’ has been found written in serat Centhini manuscript which is a classic Javanese literature.
It is written by the scribe of the Surakarta palace, R Ng Ronggo Sutrasno in the early 19th century.
Actually, tempeh has been studied by researchers since years ago. They found that this soybeans product is healthy food and good for human body.
Although it is not yet known when the first time the manufacture of tempe begins, this traditional food has been known since centuries ago.
Tempeh is made by a natural culturing and a controlled fermentation process by adding a tempeh starter, which is a mix of live mold. This is originally from Indonesia and it has lot of benefit for human body. Recently tempeh is popular foods for Vegan and Vegetarian over the world.
Nowadays, more grocery stores sell tempeh products. This is because the popularity of tempeh has also increased. Not only delicious, tempeh is also known for its health benefits to humans body. is known to reduce cholesterol, increase bone density, reduce menopausal symptoms and promote muscle recovery. The use of whole soybean gives tempeh a higher content of protein vitamins and minerals. So, the basic ingredient of making tempeh is the soybean and the tempeh starter.
DO YOU KNOW WHAT IS TEMPEH STARTER ?
Tempeh starter in the powder form
For your information, Tempeh starter is an inoculant spores rhizopus oligosporus with a rice flour which has function to push fermentation process in the tempeh-making process.
Now, Tempeh starter is available in whole foods online.
You can buy tempeh starter as you need. The fermentation process needs fungus with type Rhizopus Oligosporus or Rhizopus Oryzae.
While, The natural way to speed up the fermentation process is by using raw papaya and sticky rice flour.
Papaya can help soften soybeans and fertilize molds. While the glutinous rice flour acts as a mold medium so it can increase soybean to have a soft texture.
WHAT CAN I USE AS TEMPEH STARTER?
Actually, making tempeh starter is easy, you can make it by yourself at home. Then, what can I use as tempeh starter? You can use rice.
The first step is prepare the materials and tools for tempeh starter. You can just use rice for about 300 gram, tempeh flour 3 gram and rice flour 1 ½ kg.
The tools needed: Rice cooker, plastic plate, plastic sheets, pestle, sleves for food, frying pans and plastic bags.
How to make tempeh starter: Firstly, wash the rice until clean and cook the rice. After that, cook the rice and cool it.
Sprinkle the rice cooked with tempeh flour until smooth and then cover it with plastic bags.
Then, let till the mushrooms grow up. Dried in the sun and pounded until smooth. Strain with a sieve and mix with rice flour and tempeh starter is ready for use.
Tempeh starter can be made manually using certain ingredients like rice
CAN I MAKE TEMPEH WITHOUT TEMPEH STARTER ?
Actually, you can make tempeh without tempeh starter. Even though the result is not as perfect as using tempeh starter, but you can try at home to make tempeh with this way.
Here are the steps to make tempeh without tempeh starter:
Prepare the ingredients such as the soybeans, and waru/cottonwood leaves. Boil the soybeans until cooked.
Let them cool for a while. Then, put the soybeans in one of cottonwood leaves. Use the other cottonwood leaves to cover soybeans.
Let the cover for 1×24 hours. After that, tempeh has been ready for cooked.
But if you will make tempeh with high quality nutrition, you must choose tempeh starter that contains high quality Rhizopus.
As a result, your tempeh will have delicious taste.
Besides, you can use the ‘usar’ fto wrap the soybeans. You can use Waru leaves (Hibiscus Tiliaceus) or Teak leaves (Tectona Grandis) as the wrapper of the soybeans.
After knowing how to make tempeh starter by your own, lets start making your own tempeh.
For making tempeh you have to prepare the main material: soybeans.
1. Firstly, Soak and Dehuling
First of all, soak the soybean in water to loosen the skin for a night for dehulling.
But still, there are some soybeans that still contain the skin, so to omit the skin by rubbing soybeans with hands, rubbing the beans together and sometimes individually pressing the hulls of the grains.
2. Second, cooking the soybeans
After the dehulling process, then it is partly cooked before continuing to inoculation or fermentation process.
Boiling the beans for 30 minutes until one hours. Makes sure the soy beans are soft. Then, drain off the water and dry the soybeans until cool down.
3. Mix with the tempeh stater
After the soybeans cool down add the tempeh starter. It is very important to mix well the soy beans and the tempeh starter.
Fermentation process can be done for less than 2 days by using starter culture of Tempeh (ragi tempeh) that you can find in most Indonesia.
As you can see in the procedure of making tempeh above, you need tempeh starter.
The use of starter is very important as the media for spores to grow in the soybeans. This is what we call fermentation process.
What kind of tempeh starter is best to used?
So far we conduct this online business, we find that our customers mostly choose one kind of starter for making tempeh. Do you want to know?
***RAPRIMA TEMPEH STARTER***
Soybeans and Raprima starter – The main ingredients for making tempeh
Ragi Tempe Raprima is one of famous Indonesian brand of starters that contains Rhizopus Oligosprus based tempeh starter, produced in controlled, which is used to grow spores fungus in making tempeh.
This starter is produced in a controlled, totally safe environment and regularly tested by the Government.
Our ragi tempeh is HALAL, safe, and suitable for vegetarians or vegans.
Recently, You can order tempeh starter that contains high Rhizopus Oligosporus trough the Internet.
You can order Raprima Tempeh Starter from our website also you can find tempeh starter amazon. We are provide the tempeh starter Raprima brand with an affordable price.
Raprima tempeh starter in Indonesia has been known since 1960. Raprima is tempeh starter product from Bandung Indonesia.
Currently, raprima has become an export product to meet the needs of the world such as the needs of tempeh starter uk, tempeh starter india and tempeh starter in around the world. We are ready to serve your order.
Raprima Tempeh Starter is popular product tempeh starter that can make your own tempeh very delicious.
Further Information You can contact us at:
Call/SMS/WA
+62 857 4849 1242
E-mail:
tempebumbung@gmail.com
Address:
Maron, Donoharjo, Ngaglik, Sleman, Yogyakarta, Indonesia 55581
related:
where to buy tempeh starter, tempeh starter culture rhizopus oligosporus, how to make tempeh without starter, tempeh starter uk, tempeh starter indonesia, tempeh starter india, tempeh starter amazon
LET’S PUSH FERMENTATION PROCESS FOR MAKING TEMPEH WITH RHIZOPUS OLIGOSPORUS!!!
WHAT IS RHIZOPHUS OLIGOSPORUS?
As we know that people now is increasingly familiar with a food that is made from soybeans namely tempeh. In Indonesia tempeh is usually called ‘tempe’.
In this country, there are actually many types of tempeh with different type of beans used. But the most favorite and popular is soybeans tempeh which is also widely known overseas.
You can check what kind of beans can be fermented to the other types of tempeh below:
Many types of Beans For Making Tempeh
Number 1 is Lamtoro seeds.
Number 2 is Koro Pedang or Jack Bean.
Number 3 is Koro Benguk seeds.
Number 4 is Kacang Hijau or Green Bean.
and…
Number 5 is Trembesi.
When you first hear these kind of seeds, you might be wondering what are they because it is rather difficult to find in other country.
What is familiar for most people is ‘soybeans tempeh’ but it is usually know internationally as ‘tempeh’ only.
Tempeh is a kind of food that contain very high nutrition. It is very popular among the people of various countries.
Some people try to make their own tempeh because they realize that it has materials source of protein and vitamin B-12.
They assume that this is a great replacement for animal protein because as what mentioned previously, it also has great nutritional value.
It provides complete protein, containing full range of amino acids.
Moreover, tempeh is also low fat, high in fiber, and provides significant amonts of iron, calcium, vitamin A, B- complex, and other nutrient contents. This is why tempeh now is not only favored by Indonesian, but also overseas.
Now the question is, what is the relationship between tempeh and Rhizopus Oligosporus? Well, tempeh is actually made by fermentation process with starter culture.
Soybean seeds will not transform into tempeh without starter.
To push fermentation process of tempeh, we must add fungus with the type of Rhizopus Oligosporus and Rhizopus Oryzae.
But what commonly used in the tempeh fermentation process is the first one, Rhizopus Oligosporus.
This fungus is very good to make tempeh because it can generate enzym protease. It also has the power to elaborate the materials base into a form.
Aflatoxin is toxins produced by certain fungus. Rhizophus Oligosporus grow in temperature 30-35 C with a minimum temperature of 12 C and with a maximum temperature of 42 C.
Rhizopus Oligosporus has two ways reproduction by asexsual and sexual reproduction.
The asexual reproduction by using sporangium nonmotil spores, hile sexual reproduction by conjugation.
IS IT POSSIBLE TO MAKE TEMPEH WITHOUT RHIZOPUS OLIGOSPORUS?
How to make your own tempeh starter ? is it possible to make tempeh without rhizopus oligosporus?, Definitely possible even You can make tempeh without tempeh starter although the results is not very great like using tempeh starter.
Here are the steps to make tempeh without starter. First, you must cook the soybeans until has been cooked.
You need to find Hibiscus leaves about 2 pieces. Then, put soybeans in one of the leaves. Use the other leaves to cover soybeans. Let the cover for 1×24 hours. After that, tempeh has been ready for cooked.
However, if you will make tempeh with high quality nutrition you must choose tempeh starter that contains high quality Rhizopus so that your tempeh will have delicious taste.
From the explanation above we can conclude that you can actually make tempeh without starter but the result will not as good as when it is mixed with starter. Let’s see the difference below:
Tempeh without starter
Tempeh using starter
Even though the appearance look different, but the nutrition value is still same. Both have great source of protein.
And we, as an online seller of tempeh starter will also provide tempeh starter easily for you with affordable price.
We have been running our business of tempebumbungyears and also selling tempeh starter not only in Indonesia regions but also abroad.
As a tempeh starter online seller, we always try to give our best service to our customers.
We provide them facility via call, sms, WA, or email to make it easy to contact us.
We will be very happy if our customers come to our office directly to buy tempeh starter, or just ask or sharing something.
You can buy tempeh starter from us no matter where you come from, and where you live now. We provide the tempeh starter whole foods or tempeh starter for small scale.
Even though our smallest package of tempeh starter is 500 gr, but any amount of tempeh starter is also provided. We will provide re-packaging for any amount to make it easy.
We serve tempeh starter order for many countries, and we also supply the needs of tempeh starter in many countries such as tempeh starter in India, tempeh starter in UK and others.
We are ready to send tempeh starter around the world. So, anywhere you live, we can send tempeh starter.
DO YOU KNOW WHAT TEMPEH STARTER OF RAGI STARTER IS BEST TO USE?
The ragi starter of Raprima is a type of ragi tempeh which is very good to use. This is a high quality tempeh starter that contains rhizopus oligosporus.
Raprima has been known since 1960 and has been registered by the Food and Drug Control Agency.
Raprima is under controlled by the Health Department. So, the product is very safe and healthy.
Using Raprima will make your own tempeh has very original taste and healthy for consumption.
Most of tempeh makers in Indonesia choose Raprima tempeh starter because it will produce great effect for tempeh and automatically will produce good tempeh when cooked.
So what are you waiting for?
Let’s buy Raprima tempeh starter!
Ragi Tempe Raprima-LET’S PUSH FERMENTATION PROCESS FOR MAKING TEMPEH WITH RHIZOPUS OLIGOSPORUS
You can contact us at:
Call/SMS/WA
+62 857 4849 1242
Email:
tempebumbung@gmail.com
Address:
Maron, Donoharjo, Ngaglik, Sleman, Yogyakarta, Indonesia 55581
Related:
tempeh starter online, tempeh starter india, rhizopus oligosporus culture, how to make your own tempeh starter, tempeh starter whole foods, tempeh starter culture rhizopus oligosporus, ragi tempeh, ragi starter
Tempe merupakan suatu makanan yang sangat populer di Negara Indonesia, bahkan karena rasanya yang khas Tempe kini semakin mendunia.
Tempe memiliki gizi yang cukup tinggi biasanya dijadikan sebagai lauk pauk oleh masyarakat yang disukai oleh berbagai lapisan.
Makanan ini memiliki beberapa kelebihan diantaranya harganya yang murah dan memiliki gizi yang cukup tinggi untuk pemenuhan kebutuhan protein bagi manusia.
Dalam pembuatan Tempe, kita membutuhkan suatu bahan yang berguna dalam pengolahan kedelai hingga menjadi Tempe.
Bahan tersebut adalah ragi, ragi merupakan suatu zat fermentasi yang berguna yang mengandung mikroorganisme untuk melakukan fermentasi dan media biakan bagi mikroorganisme tersebut.
Media untuk mengembangbiakan mikroorganisme tersebut berupa butiran kecil atau nutrien yang umumnya digunakan untuk membuat makanan maupun minuman.
Ragi Tempe Raprima
Dalam penggunaannya Ragi yang biasa digunakan para produsen tempe adalah jenis ragi yang biasa dibeli dipasar. Ragi sendiri dapat dibagi menjadi dua jenis :
Ragi Kering
Ragi kering berbentuk butiran kecil dan beberapa juga berupa bubuk halus, berwarna kecoklatan umum digunakan dalam pembuatan roti.
Ragi Padat
Ragi padat memiliki bentuk yang pipih biasa digunakan dalam pembuatan tape. Dibuat dari tepung beras, bawang putih dan kayu manis yang diaduk hingga halus dan didiamkan ditempat yang gelap beberapa hari sampai terjadi proses fermentasi.
Setelah muncul jamur berwarna putih susu kemudian ragi dijemur sampai kering.
Namun secara umum ragi dapat dibedakan menjadi 3 jenis yaitu ragi tapai yang bentuknya padat, ragi roti berbentuk butiran dan ragi tempe berbentuk bubuk.
Apa saja manfaat ragi dalam pembuatan makanan maupun minuman?
Berikut beberapa manfaat ragi dalam pembuatan makanan maupun minuman:
Ragi Padat berfungsi dalam pembuatan tapai untuk fermentasi, tetapi ada juga yang menggunakan ragi ini untuk mengempukkan daging maupun pembuatan makanan pindang bandeng.
Sebelum digunakan, ragi terlebih dahulu dihaluskan sebelum ditaburkan ke dalam bahan lainnya
Ragi Kering berbentuk butiran biasa digunakan dalam pembuatan roti untuk mengembangkan, mengempukkan dan melenturkan adonan.Ragi kering yang masih berbentuk butiran dicampur dengan air hangat dan gula agar terbentuk adonan biang sebelum dicampurkan dengan adonan tepung.
Untuk ragi kering yang sudah halus biasanya dalam penggunaannya bisa langsung dicampurkan dengan adonan tepung, gula, air dan beberapa bahan lainnya.
Ragi tempe yang baik biasanya memiliki warna yang putih dan tidak menggumpal.
Ragi tempe merupakan bahan yang penting untuk disiapkan dalam pembuatan tempe.
Sebagai produsen tempe bumbung kami berusaha memilih ragi tempe yang berkualitas untuk menghasilkan tempe bumbung dengan citarasa yang nikmat.
Dengan begitu harapan kami setiap pelanggan yang memesan merasa puas setelah mengkonsumsi tempe bumbung di tempat kami.
Selain tempe bumbung yang kami pasarkan, ragi tempe merek raprima yang biasa kami gunakan dalam pembuatan tempe bumbung juga kami pasarkan.
Semakin berkembangnya teknologi, bisnis online sudah menjadi hal yang perlu diterapkan begitu di dalam bisnis yang kita jalankan tempe bumbung dan ragi tempe kami pasarkan secara online melalui website kami di tempebumbung.wordpress.com.
Melalui website ini barang yang kita pasarkan akan dikenal oleh seluruh masyarakat diseluruh penjuru di Indonesia bahkan sampai manca negara. Dalam pengirimannya kami siap mengirimkan ke seluruh penjuru Indonesia.
Bagi yang sedang berada di Luar Negeri yang ingin mencoba membuat tempe menggunakan ragi tempe raprima seperti yang kami pasarkan, kami siap mengirimkan ke berbagai negara.
Ragi Tempe Raprima
Berikut Daftar Negara yang Dapat Kirimakan untuk Ragi Tempe Raprima.
Negara Afganistan dengan nama ibu kota Kabul
Negara Afrika Selatan dengan nama ibu kota Pretoria
Negara Afrika Tengah dengan nama ibu kota Bangui
Negara Albania dengan nama ibu kotaTirana
Negara Aljazair dengan nama ibu kota Algiers
Negara Amerika Serikat dengan nama ibu kota Washington D.C
Negara Andorra dengan nama ibu kota Andorra la Vella
Negara Angola dengan nama ibu kota Luanda
Negara Antigua dan Barbuda dengan nama ibu kota St. John’s
Negara Arab Saudi dengan nama ibu kota Riyadh
Negara Argentina dengan nama ibu kota Buenos Aires
Negara Armenia dengan nama ibu kota Yerevan
Negara Australia dengan nama ibu kota Canberra
Negara Austria dengan nama ibu kota Wina
Negara Azerbaijan dengan nama ibu kota Baku
Negara Bahama dengan nama ibu kota Nassau
Negara Bahrain dengan nama ibu kota Manama
Negara Bangladesh dengan nama ibu kota Dhaka
Negara Barbados dengan nama ibu kota Bridgetown
Negara Belanda dengan nama ibu kota Amsterdam
Negara Belarus dengan nama ibu kota Minsk
Negara Belgia dengan nama ibu kota Brussel
Negara Belize dengan nama ibu kota Belmopan
Negara Benin dengan nama ibu kota Porto Novo
Negara Bhutan dengan nama ibu kota Thimphu
Negara Bolivia dengan nama ibu kota La Paz
Negara Bosnia&Herzegovina dengan nama ibu kota Sarajevo
Negara Botswana dengan nama ibu kota Gabourone
Negara Brasil dengan nama ibu kota Brasilia
Negara Britania Raya dengan nama ibu kota London
Negara Brunei Darussalam dengan nama ibu kota Bandar Seri Begawan
Negara Bulgaria dengan nama ibu kota Sofia
Negara Burkina Faso dengan nama ibu kota Ouagadoudou
Negara Burundi dengan nama ibu kota Bujumbura
Negara Ceko dengan nama ibu kota Praha
Negara Chad dengan nama ibu kota Ndjamena
Negara Chili dengan nama ibu kota Santiago
Negara China dengan nama ibu kota Beijing
Negara Denmark dengan nama ibu kota Kopenhagen
Negara Djibouti dengan nama ibu kota Djibouti City
Negara Dominika dengan nama ibu kota Roseau
Negara Ekuador dengan nama ibu kota Quito
Negara El Salvador dengan nama ibu kota San Salvador
Negara Eritrea dengan nama ibu kota Asmara
Negara Estonia dengan nama ibu kota Tallinu
Negara Ethiopia dengan nama ibu kota Addis Ababa
Negara Fiji dengan nama ibu kota Suva
Negara Filipina dengan nama ibu kota Manila
Negara Finlandia dengan nama ibu kota Helsinki
Negara Gabon dengan nama ibu kota Libreville
Negara Gambia dengan nama ibu kota Banyul
Negara Georgia dengan nama ibu kota Grozny
Negara Ghana dengan nama ibu kota Akra
Negara Grenada dengan nama ibu kota St. George’s
Negara Guatemala dengan nama ibu kota Guatemala City
Negara Guinea dengan nama ibu kota Konakry
Negara Guinea Bissau dengan nama ibu kota Bissau
Negara Guinea Khatulistiwa dengan nama ibu kota Malabo
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Tempeh is known as a product of soybeans fermentation which is helped by Rhizopus oligosporus contained in tempeh starter.
In Indonesia, tempeh acts as one of the side dishes which contain high protein besides meat or fish.
Tempeh can be found in traditional markets, supermarkets, or in the vegan grocery store.
Also, tempeh can be found in several dishes like fried tempeh, bacem tempeh, sambal tempeh, or baked tempeh.
If tempeh is cooked properly, you will get the nutritional values of it.
There are several ways to consume or cook tempeh, the common one is frying the tempeh.
But, do you know the healthiest way to consume tempeh so the nutritions which are contained in tempeh remain and won’t disappear? But beforehand, consider first the nutritional content that is in tempeh below.
Tempeh Contains Prebiotics Bacteria
According to Prof. Dr. Made Iriawan, tempeh contains a lot of nutrition and it will be delicious and more healthy if you cook it properly.
When we eat tempeh, it contains prebiotics in the form of living microbes, called lactic acid bacteria usually found in yogurt.
Even the lactic acid bacteria will be higher if tempeh is hygienic and it’s cooked in a good way. Those prebiotic bacteria are one of a lot of beneficial nutrients in tempeh.
You need to cooked your tempeh properly so you will get its benefits.
Among the many ways to cook tempeh, the easiest way to cook tempeh is to fry it.
But, those good bacteria will be damaged if it’s heated. Besides, healthy soybean oil which is contained in tempeh will also be lost. So, it will be good if you don’t cook tempeh to deep fry.
So, what’s the best way to cook tempeh? Here are the good ways to consume and cook tempeh so you will get the health beneficial maximally.
1. Unseasoned Steamed Tempeh
The best and good way to cook tempeh besides fried is to steam it. When you steam tempeh, the protein content will remain and provide benefits for your body.
Steam tempeh also can get rid of the bitter flavor of tempeh. You can steam tempeh with this following steps :
Remove the packaging of tempeh, sometimes tempeh wrapped with banana leaves or plastics.
Prepare a steamer pan, fill it with enough water, and close the lid. Turn on the heat until it’s boiled.
Put tempeh in the steam basket, close the lid and steam it for approximately 10 minutes, depends on the level of tenderness you want. You can cut your tempeh into the small form or place it in its original form.
Remove tempeh and drain until dry.
Your tempeh is ready to cook in other ways like marinated it then baked it. Or crumble and marinate it with steak seasoning then form the tempeh crumbs into patties and you can grill it with olive oil to make tempeh steak. Eat tempeh steak with other vegetables to make it healthier.
By steaming tempeh, the bitter taste that is sometimes found in soybeans will disappear.
2. Steamed Marinated Tempeh
The other way to eat tempeh without fry it is steam tempeh after it marinated. All you need is :
Set the steamer pan by filling with water and turn on the heat.
Boil the water, and while waiting for the water to boil, prepare the marinade sauce.
For the marinade sauce, you need (for 1 block tempeh) : Minced garlic (1-2 cloves) or ½ tsp garlic powder and ½ tsp onion powder ½ teaspoon sesame oil 1 teaspoon olive oil 1 tablespoon rice vinegar ¼ cup of soy sauce
Place those ingredients in a closed container and then mix it all with a fork.
Put the slices of tempeh into the container and let it marinate for 10 – 20 minutes. For the best result, place the marinated tempeh in a refrigerator for 30 minutes. In half of marinating time, flip the tempeh so tempeh can be coated entirely.
After 30 minutes, let it stand until it reaches room temperature
Steam it for approximately 10 minutes, depends on the level of tenderness you want.
Remove and drain them, and steamed marinated tempeh is ready to eat.
Marinated tempeh is the easy way to cook tempeh into some dishes like grilled or baked.
Steamed tempeh is the easy and best way to prepare tempeh.
Using the recipe in the second way above (steamed marinated tempeh), you can process your marinated tempeh in other delicious dishes besides steaming and eating it directly.
What kind of dishes will be good for those marinated tempeh recipes above? Find the answer below!
3. Baked Tempeh
To avoid frying the tempeh, you can bake your tempeh.
Firstly, cut the tempeh in the triangle, rectangle, or in a ½” cube size. Prepare the marinade sauce with the same recipe above.
Marinate your tempeh in a closed container in 30 minutes inside the refrigerator, don’t forget to flip the tempeh in halftime marinating process.
When it reaches 30 minutes, prepare your oven, turn it on and set it to 190℃. Place the tempeh into a baking tray, but before that, coat the baking tray with baking paper.
Spread the surface of the tempeh with the remaining marinated sauce.
Then, bake the tempeh for 10 minutes, open the lid and flip the tempeh. After that, close the oven and continue to bake for 10 minutes until it is golden and crispy.
Remove from the oven and serve the baked tempeh warm. You also can spread sesame seeds on top of it. You can keep the leftovers in the fridge for up to 5 days.
Baked tempeh also can be a delicious and healthy meal.
4. Grilled Tempeh
Another delicious way to cook tempeh without frying is grilling.
A little bit different from the baking process, you can steam your tempeh first before marinade it, as the first way above.
The steam process can make tempeh absorb the marinade sauce maximally.
ut it’s okay if you don’t steam your tempeh first because the result is also quite good. Grilled tempeh also can be the best way to cook marinated tempeh.
Cut the tempeh in rectangle or triangle size, then follow the first steam way above.
After 10 minutes steamed, rest it until it reaches room temperature.
Marinade the tempeh with marinating sauce (the same recipe in the second way above)
Remove from the liquid and excess of marinating sauce.
Preheat the grill into medium temperature, place the tempeh on the grill.
Don’t forget to flip the position of the tempeh so it can be grilled evenly. Spread the remaining marinating sauce if it’s needed.
Grill thoroughly until it’s browned but not burned, it may take about 5 to 10 minutes depending on the heat temperature of the grill.
Remove the tempeh and serve it with mushroom sauce, green salad, or grilled vegetables like bell pepper, asparagus, and onion.
Grilling is also good for cook tempeh, the flavor also nice.
You can try one of those recipes to cook tempeh without frying, whether steamed, grilled, or baked.
All those ways are good and can make your tempeh more delicious and exactly, it will be healthier because there is no frying process with oil.
But, if you still want to fry your tempeh, what is the best way to cook tempeh for stir fry? The answer is, do not deep fry your tempeh, it will be better if you only pan-seared your tempeh using olive oil.
And also, it will be nice if you make your tempeh, so the tempeh will be more hygienic and healthy.
To make homemade tempeh, you need a tempeh starter to grow the spores/mycelium, so the soybean will be compact.
Raprima tempeh starter is believed to be able to produce tempeh with good quality
If you are wondering about tempeh starter, read our article which discusses the role of tempeh starter.
And if you are interested in tempeh making, we provide Raprima tempeh starter as the best tempeh starter which is commonly used in Indonesia to produce tempeh.
We can send our tempeh starter overseas. If you have any questions about tempeh or Raprima tempeh starter, you can contact us directly via email or WhatsApp, we will be very happy to help you to as much as we can.
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Maron, Donoharjo, Ngaglik, Sleman, Yogyakarta, Indonesia 55581
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Most people has been so familiar with a food from Indonesia which has unique taste. It’s called tempeh. Yes, it is totally true.
For the first time you taste this food, you might be wondering what kind of this taste it is. The texture is also unique. It looks like a very firm cake with soybeans which is covered with white membrane.
For the first bite, you will find it tastes like meat, but it is actually not. You cannot find whether the flavor is savory, salty, sweet, bitter, or any else. The taste of tempeh is like the combination of many flavors.
Due to that reason there are many people trying to make their own tempeh. Some of them stated that making tempeh is easy, but the rest of them also come to grief.
Well, it is easy to find soybeans in most country in the world, but it is quite difficult to find tempeh starter (instant tempeh starter). Starter is not always provided so that people will mostly search in internet where to buy tempeh starter but sometimes get nothing.
What Is Starter?
Starter – a material needed to ferment soybeans to become tempeh
Starter is a substance that causes fermentation. It is usually known as tempeh starter culture rhizopus oligosporus. This is a seed used to ferment soybeans into tempeh which contains Rhizopus sp which is known as mushroom tempeh.
In the tempeh-making process, cultures/starter/culture of mushrooms/mold tempeh called inokulum/tempeh starter is basically used.
These mold cultures is needed in the fermentation process of soybeans, so it will form a cake-like of tempeh, with grayish white color and unique taste and smell.
Finding tempeh starter such as tempeh starter uk or tempeh starter india is little bit difficult. Thus, for some people, who live in the area where tempeh starter is not easy to find, will choose to buy tempeh starter online through tempeh starter amazon. They think it is easier way even though they need to pay more for the shipping cost.
However, some people who doesn’t want to spend their money much on the shipping cost, they will prefer to make their own tempeh starter.
Even so, the instant tempeh starter culture rhizopus oligosporus is normally used in the manufacturing tempeh indonesia, especially in a big manufacturer. The traditional way of making tempeh starter is only done by those who prefer to make their own tempeh in middle to low scale.
Actually, there are several terms of tempeh starter like tempe inokulum, yeast, starter, laru, and usar. Tempeh starter can be found on the market or online market like tempeh starter amazon or other online seller like us, tempebumbung.
However, if you find difficulty to find tempeh starter in your area, you can make it by yourself. There are several ways of how to make your own tempeh starter thatyou can do easily. Let’s discover!
Kind of Tempeh Starter
‘Usar’ from Waru (Hibiscus Tiliaceus) or Teak leaves (Tectona Grandis)
Do Waru or Teak leaves are easy to get in your area? If yes, you can follow these procedure to make your own tempeh starter. The steps are easy to follow and need not much time or energy.
Teak Leaf
– Choose Waru leaf or Teak leaf which has mold like white yarns in the bottom surface of the leaf.
– Place 1 sheet of leaf with the bottom surface facing up.
– Spread a layer of soybean seeds which has been boiled (in cold conditions).
– After that, cover the soybean seeds with other leaves (the bottom surface of leave should cover the soybean seeds)
– Wrap that pair of leave in plastic which has been perforated with stick.
– It will be fermented for 12-24 hours. Once it is dried, it can be used for making tempeh.
‘Usar’ from the former wrapper (leave which has been used to wrap tempeh)
Former Tempeh Wrapper
If you have tempeh which is wrapped with leaves such as banana leaves, waru leaves, or teak leaves, you can use these former tempeh wrapper whose tempeh mold is still attached.
Then, keep it dried (so it can be stored). Finally, if you want to use it, you just need to rub (mengusar-usarkan) to the soybean seeds which are ready to be fermented.
Using this way to make your own tempeh starter is relatively easy and simple, but the result of mold produced by former wrapper will not as good as the use of leaves for the first use.
Starter from dried tempeh (tempeh flour)
Tempeh itself can also be transformed into tempeh flour. You can use dried tempeh to make starter because the it still has the mold. Here are how to make tempeh starter from dried tempeh:
Dried Tempeh With Black Mold
– Choose tempeh whose mold have changed color to black (fresh tempeh which is stored several days)
– Slice it thinly.
– Dry in the sun.
– Blend until it becomes flour and sifted.
– Then, mix with roasted flour with ratio 1 : 10
– After that, pack in a plastic bag or use tempeh flour by mixing with ready-to-fermented soybean seeds.
Starter from rice
This way has helped big manufacture of tempeh to produce tempeh. If the way 1,2, and 3 are usually used in the small scale, this way can be used to bigger scale.
Many companies has established tempeh starter manufacture by using this method so that they can produce tempeh starter with their own brand. You can also make your own tempeh starter from rice. Here is the simple way to do it:
Starter Made From Rice
Ingredients:
– 300 gr of rice
– 3 gr of tempeh flour
– 1,5 kg of roasted rice which has been crushed or has become flour.
How to make:
– Wash the rice, cook until it becomes cooked rice, then chill.
– Put that cooked rice on a clean surface/tray evenly.
– Sprinkle the tempeh flour on the cooked rice.
– Mix well, cover with banana leaves or plastic.
– Let them fermented until all the cooked rice surface overgrown with black mold (leaves/plastic sometimes need to open so that the dew doesn’t drip onto the cooked rice)
– Dry the cooked rice until dry.
– Blend until it becomes fine flour, then sifted.
– Mix the starter with roasted rice flour (about 10 gr starter to mix 50-100 gr rice flour), mix well.
– Then, pack in the plastic bag, and the starter is ready to use.
Those all what can be used as tempeh starter, and it works well. Now you already know how to make your own tempeh starter. This can be a god choice if you think that making your own tempeh is more efficient and effective than buying tempeh starter kit online.
So, what are you waiting for? Make your own tempeh starter now, and make your own delicious tempeh! If you are interested to buy tempeh starter online, we provide tempeh starter indonesia of Raprima Tempeh Starter with affordable price. Need more information?
Maron, Donoharjo, Ngaglik, Sleman, Yogyakarta, Indonesia 55581
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Commonly, tempeh is known as soy product. This kind of food is usually white in color like stringy, and also has solid shape.
In fact, there are many types of tempeh whose raw materials are not derived from soybeans only. The efficacy and the usefulness of each type can also be different.
Even, among the following types, there are some that we do not know at all. Please have a look at these 7 common types of tempeh that you can find in Indonesia.
The 7 Kind Of Tempe in Indonesia
Soybean Tempeh
This type of tempeh is the type of soybean that were mostly encountered and popular in many areas in Indonesia. The raw materials are derived from soybeans with the help of starter to ferment the beans to become tempeh.
Soybean tempeh contains vitamins B and E, minerals, calcium, phosphorus, iron, fiber, protein and fats that are good for the body.
Not only in Indonesia, the soybean tempeh has also been popular in the world. You can find this food easily in the supermarket, grocery stores, even you can find it easily in the online stores.
What makes it so popular? Soybean tempeh is known not only for its delicious taste, but also the health benefits to humans body. Eating such food feels like you are eating meat but with different sensation.
Soybean tempeh
Bongkrek Tempeh
This kind of tempeh nowadays are not much produced. The making of bongkrek tempeh has actually been banned since 1969, but in reality there are still residents who produce or consume these very dangerous foods.Before that time, a lot people was poisoned after eating Bongkrek tempeh.
This kind of tempeh is made from coconut pulp, the industrial and also household waste. That’s is why it can cause poison because it contains quite high acid, and has exceeded the recommended limits.
The excessive consumption of bongkrek tempeh is very dangerous and can cause death due to contamination by a type of bacteria that grows faster than bongkrek fungi.
Tempe bongkrek can be dangerous for human health
Koro Sword Tempeh or Jack Bean Tempeh
Koro sword (Canavalia enciformis) tempeh is made from Jack bean (it is like soybean but much bigger). Long time ago, a lot of people made koro tempeh to be consumed daily.
It actually contains toxic cyanide acid. But if the making processes included the process of soaking and washing repeatedly and then boiled for a period of time, then koro tempeh can be made into delicious. It is also safe from toxins.
Koro tempeh or jack bean tempeh has the appearance of soy tempeh. This is an alternative ingredient for making tempe besides soybeans.
The shape is solid and compact with mushrooms or cotton on the surface. This tempeh has a distinctive savory taste and has a soft texture. It also contains about 9-10% of protein so it is good enough for the body’s source of protein.
Tempe koro or jack bean tempeh has been deep fried and ready to eat
Benguk Tempeh or Surly Tempeh
This type is also derived from koro, but of the kind of surly (Mucana pruriens). This is a tropical legume native to Africa and tropical Asia and widely naturalized and cultivated.
Its English common names is velvet bean. This tempeh nowadays can be found mostly in the traditional markets.
The benguk or surly seeds are about the size of a marble with an oval shape and slightly flat. These seeds are usually gray to black. In one Benguk pod skin generally contains 3 higga 5 Benguk seeds.
The seeds are then processed into Benguk tempeh by processing such as making soybean tempeh.
The nutritional content in this tempeh is also not much diferent with the soybean tempeh. The presence of stinging is also expected to be a substitute or alternative to soybeans that are increasingly soaring. This tempeh do have a lower protein content than soybeans.
But the carbohydrates are doubled. In addition, it also has a fairly high nutrition.
Tempeh benguk has dark color
Green Beans Tempeh or Mung Beans Tempeh
In general, green beans (vigna radiata) was made into a green bean porridge or Burjo in Yogayakarta. The mung beans are mainly cultivated in East Asia, Southeast Asia and Indian subcontinent. It is used as an ingredient in both savory and sweet dishes.
Green beans can also be made into tempe that tastes good and contain high nutrition. In some places in Yogyakarta, tempeh of this type can be easily found although not as many as the common soybean tempeh.
Green Beans Tempeh or Mung Beans Tempeh
Cowpeas Tempeh
Cowpeas can indeed be an alternative raw material for tempe besides soy. These beans are known by several names, namely tolo beans or dadap beans.
This is one of the delicious vegetable ingredients to be used as food. It can be cooked into a snack, stir-fry, or be served as any type of menu.
This type of bean contains nutrients and is a good source phytoprotein. Therefore, it has a potential opportunity to replace soybean in producing tempeh.
Cowpeas are usually sold in dry form so they must be soaked in water before being processed into tempeh. These beans have smaller grains than soybeans, so when they become temphe the texture becomes denser.
The cowpeas tempeh
Gembus Tempeh
Tempe gembus is tempeh which is made from okara or the pulp of tofu production. The texture is very soft and it has white surface. This tempeh is best served when fried using flour with thinly sliced.
It can also be made into bacem (boiled wiht palm sugar). This is the picture of gembus bacem:
Tempeh Gembus Bacem
The taste of tempeh gembus is so soft and delicious, and is suitable when used as a snack or dish, not the main menu. The nutritional content of the tempe gembus is quite good.
But you can consume them alternately with tempeh and tofu so you can get the maximum benefits.
Gembus Tempeh Has Very Soft Texture
In addition, there are still more many types of tempeh made from different type of beans. For example: llamtoro tempeh, menjes tempeh, pigeonpea tempeh, munggur tempeh and others.
And please open the article about non-soybeans tempeh that you will possibly provide you more information.
Address: Maron, Donoharjo, Ngaglik, Sleman, Yogyakarta, Indonesia 55581
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IS IT POSSIBLE TO MAKE TEMPEH WITH NON-SOYBEANS USING RAPRIMA TEMPEH STARTER?
Hello tempeh lovers!
Need update information about tempeh from us? If so, you are very lucky today since we are going to share non-soybeans tempeh that you can try by yourself at home. So, are you ready to see the details? Come to see, please…
If previously you only knew soybean-based tempeh, but in fact, tempeh has many variations. | Source : femina.co.id
Tempeh Existence
Those who usually consume tempeh may already know the information about this food. For example the way to make it, the nutrition value, the advantages for health, the tempeh menus, etc. But those who only ever hear about it and never consumes it, they probably feel curious what tempeh is, right?
Previously, we already wrote article about 7 types of tempeh in Indonesia. Actually, there are so many kind of beans in the world. Some of them can also be made into tempeh.
Have you ever tried some of them? So now, we are going to share information about other types of tempeh you can find in other countries.
We are here not only to provide information to those who are expert in the tempeh-making field, but also those who are just starting to make it. Maybe you are one of them? Thus, we think that you will deeply need this information. Here we go!
What Is Tempeh?
In general, tempeh is a kind of traditional food originally from Indonesia made from soybeans. Due to its high nutritional value, many people consume tempeh.
Once you taste it, you will feel little weird but unique with its taste. For the appearance, it is like cake. While if it is already cooked, the taste is sometimes like meat, chicken, even mushrooms.
Well, let’s say tempeh is a soy-based meat alternative. Whatever its taste, you must try it to find the exact taste!
About Raprima Tempeh Starter
With many types of basic ingredients that can be made tempe, you can use one type of starter, Raprima tempeh starter. | Source : eol.org
Talking about tempeh means you cannot forget this important ingredient: starter! Besides soybeans, tempeh is also related to starter.
We recommend you to try Raprima tempeh starter for making tempeh. We all know that this ingredients really plays an important role to ferment the beans into tempeh cake-like.
As you already see in our article that there is one kind of starter which you can use to make tempeh. Please open here.
Kinds Of Tempeh
Alright, we already know types of tempeh in Indonesia and what best tempeh starter we can use. So now, what kind of other beans/seeds from other countries can we use to make tempeh using Raprima tempeh starter?
1. Velvet Bean Tempeh
Velvet bean tempeh is quite well known in Indonesia on the island of Java, and one of the above is velvet bean tempeh which is boiled in a mixture of brown sugar and seasoning water. | Source : anekamesinpengemas.com
According to several tempeh lovers, velvet bean tempeh is the second most popular variety of tempeh. The seeds can be found from a climbing vine which is known as Mucuna Pruriens. A reason of its popularity is its low cost and also high protein content.
Therefore, it acts as a staple protein source for a lot of people’s diets.
2. Black Eyed Peas
Black-eyed pea tempeh is quite well known in Southern United States, and the taste of this type of tempeh is quite delicious. | Source : superfoodevolution.com
The other type of tempeh you can make is black eyed peas, or usually known as cowpeas. It is such a great bean to start with if you are new to making homemade tempeh.
It has very similar shape and texture with soybeans. Moreover, this seeds also cook up relatively fast when soaked. It is also a good source of minerals iron, magnesium, phosphorus, manganese, etc.
Quite popular in the southern United States, one of our customers who bought yeast also made black-eyed pea tempeh with Raprima tempeh starter.
3. Black Bean Tempeh
For those of you who avoid soy products, black bean tempeh can be an equally delicious alternative. | Source : communetestedcityapproved.blogspot.com
Some people do agree that making black bean tempeh is easier than making soybean tempeh. Why? Because you will not need to remove the hulls.
Black beans are really soft and easily digested by Rhizopus mold contained in Raprima starter.
Some of them also think that the dark color of the hulls give the tempeh a very nice look. Nevertheless, making tempeh is not difficult at all. What makes it difficult is when you never try to make it.
4. Winged Bean Tempeh
This tempeh is known as winged tempeh, the price is cheaper and tastes more chewy. | Source : uny.ac.id
Winged bean, also refereed to as asparagus bean is cultivated in Burma and India. Then, it has been successfully introduced into other countries such as Thailand, Malaysia, Bangladesh, etc.
This kind of beans can be used to make a fermented meat substitute food product called tempeh. It is also a rich source for antioxidant, tocopherol, and vitamin A.
5. Hazelnut Tempeh
Not only as a topping for food or chocolate, hazelnuts can also be made into tempeh.
If you usually find hazelnut served in combination with chocolate, now you will be amazed since it can be used to make tempeh, too. People usually call it as the cooked nougat.
Why so? After inoculating boiled hazelnuts with the mold culture, the mycelium (a rot-like system of fungus) appears. And this is what binds the hazelnuts together to form big cakes that look like nougat.
6. Mung Bean Tempeh
Mung beans are usually made as a drink or porridge, but mung beans can also be made into tempeh. | Source : cookpad.com
Recently, consuming raw sprouts mung beans has become an increasingly popular way to eat them. Also, they are usually served in small amounts as top meals or salads.
Besides, this beans can also be cooked into tempeh. When you consume mung beans, whether as raw sprouts or cooked legumes or even fermented as tempeh, this beans can provide a great plant-based protein for vegans, vegetarians and those who are trying to reduce animal consumption.
In Indonesia, it is known as tempe kacang hijau. This type of tempeh is found in Central Java and Yogyakarta. Even though the quality of the protein is low, this tempeh bean is very digestible and does not cause flatulence.
7. Broad Bean Tempeh
Its high protein content makes broad-bean a substitute for soybeans. | Source : garden4real.wordpress.com
Also called as Fava beans, this kind of beans have no saturated fat or cholesterol. It can be made into tempeh and you will see the unique appearance of its size and color.
This beans contain a high concentration of thiamin, vitamin K, vitamin B-6, magnesium, zinc, etc. Moreover, it also has an inexpensive source of protein.
Broad bean tempeh contains enough protein that can be used as raw material for making tempeh. Although this broad-bean is quite difficult to dehull, the cooking process only takes about 10 minutes, faster than soybeans.
8. Chickpeas Tempeh
Chickpea tempeh can be processed into your favorite food such as meat for burgers. | Source : health.grid.id
Cultivated originally in the Mediterranean and the Middle East, chickpeas have spread their culinary influence across the world.
Moreover, they also come with a range of potential health benefits. Just like other kind of legumes such as beans, peas, or lentils, this seeds are high in fiber and protein.
It also contains several key vitamins and minerals. This is why people can also use this seeds to make tempeh.
9. Green Bean Tempeh
Green bean is a kind of legumes which seeds, fruits, and leaves can be consumed after cooked. This bean is one type of vegetables that is often added in various types of cuisines.
The seeds can also be made into tempeh. As we already know that tempeh is rich for its protein. The protein is mostly obtained from the seeds used.
And green bean is also one type of bean which is high in protein.
10. Jack Bean Tempeh
Tempeh jack-beans have a larger seed size than soybeans, and are often cooked “bacem”. | Source: tekno.tempe.co
This bean is native to tropical Africa and to South and Central America. The pods and seeds are edible and used for food. The young pods usually can be cooked as a vegetable.
Even, the whole plant, pods, and seeds can also be used to feed animals. You can also make tempeh from jack bean seeds. Due to its high nutrient, this bean can be used as a partial substitute for fish meal.
11. Sword Bean Tempeh
How about sword bean? Well, jack bean and sword bean are related but different species. It is also believed to have its origins in the Asian continent.
Both jack bean and sword bean has numerous health benefits. They are energy boosters and are great source of protein. Sword bean seeds are very good to be make into tempeh.
12. Lupin Tempeh
Nowadays, the existence of tempeh lupin is quite easy to find, especially outside Indonesia. | Source: lupinausa.com
Because of its protein content, lupin bean can be served as alternative for soybeans as substrate for tempeh production. We can also cook the bean into several type of cuisines.
They are not only deliciously addictive snack or appetizer, but they are also incredibly nutritious and high in protein.
13. Lucaena Tempeh
Because there are many Leucaena found, making people in Indonesia make these plant seeds into tempeh. | Source : Bukalapak
In Indonesia, it is the third most popular tempeh which is called ‘tempe lamtoro’. The tree of Leucaena is native to Central America. The mature seeds of Lucaena can be roasted, while the young dry seeds are popped like pop-corn or can be made into tempeh.
The content contained in lamtoro seeds can be used as a substitute for soybean seeds. The process of making lamtoro tempeh is also almost the same as soybean tempeh.
The taste of lamtoro tempeh is also distinctive, its texture is smoother because it’s really small. It is also slightly fatty because of the seed skin.
14. Lima Bean Tempeh
This beans are usually called ‘butter beans’ because it has starchy yet buttery texture. Lima beans can be cooked into tempeh. It has a delicate flavor which complements a wide variety of dishes such as tempeh.
This beans are a rich source of cholesterol-lowering fiber. So if you are looking for ingredients to make tempeh, you can use this bean.
15. Lablab Bean Tempeh
Lablab bean is native to Africa and cultivated throughout the tropics for food. This plant needs hot climate conditions. So, the tropical zone of Africa, India and also Latin American are the places where Lablab beans are in great demand.
Besides can be used as salads, soups, or desserts, the beans can also be cooked into tempeh. It is a perfect source of protein, iron, magnesium, zinc, vitamin, etc.
The many types of tempe can be an option for you to consume other types of tempe apart from soybeans.
See… Even though tempeh has been most known for the soybeans as the material, you can also try to make diy tempeh at home using the other beans as mentioned above.
Different area can possibly has the different type of beans. If there you get difficulty to find soybeans in your area, at least you can try the other recipe of tempeh with non-soybeans materials.
Well, if you are looking for a tempeh starter of Raprima to make your own tempeh, we are here to help you. We will also help you with your problem in making tempeh. You can contact us anytime you want at:
Call/SMS/WA
+62 857 4849 1242
E-mail:
tempebumbung@gmail.com
Address:
Maron, Donoharjo, Ngaglik, Sleman, Yogyakarta, Indonesia 55581
Thank you for reading. Hopefully the information we provide to you can be beneficial to you, and you can become interested to make different kind of tempeh.
Related: Tempeh, tempeh starter, how to make tempeh, tempeh recipes, how to get tempeh starter, where to buy tempeh starter, tempeh-making process, the price of tempeh starter
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