Tempe mendoan or Deep fried tempeh

Tempe mendoan, "mendoan" means are presented not so hard or under cooked "Mendo or lembek in java langauge", is one of the typical food of central java and especially Banyumas and cilacap. Its difference also the way of made tempe mendoan, tempe mendoan usually made by wrapping in the banana leafes, in one packet of tempe mendoan content of 2 or 3 layer of tempe mendoan.

Ingredients :
- tempe mendoan as much as u desire, if there hard to find u can replace with 1 blok tempe and slice thinly
- oil to fry

batter :
100 grm all-purpose flour
25 grm tapioca starch
2 stalk spring onion, finelly chopped
1 tsp garlic powder
1/2 tsp pepper
1 tsp salt
pinch of tumeric
pinch of baking powder
water

Directions :
Making the batter first
Mix well all batter ingredients into the bowl ( not too thick or thin batter )
Warm up the oil in wok or pan
Deep tempe in the batter
And fry it , do not fry until golden brown
Serve warm with soya sauce sambal dipping or fresh chilies

How to make tempe

How to make tempe?
Making tempe is very easy. Here we explain how to make tempe from 100% soy. This is the traditional tempe as it is consumed in the country of origin: Indonesia. To make 500g tempe you need the following ingredients:
- 300 g whole soybeans
- 3 tablespoons vinegar
- 1 teaspoon tempe starter

(Tempe starter)

Tempe starter is made by incubating cooked soybeans in hibiscus leaves, which naturally contains the desired Rhizopus spores, but may also contain contaminating bacteria. Tropical climate is so ideal for tempe production that contaminating bacteria normally cause no problems. In other climates, it is important to make tempe with a good quality tempe starter: it should contain only the desired Rhizopus spores in high quantities and be free of other bacteria.

Step 1: Cracking the soybeans
grain mill The easiest way is to crack the soybeans with a loosely set grain mill. Ideally each soybean is cracked in half.
When buying a grain mill consider that you can also use the dehulled soybeans to make soymilk. If you don't have a grain mill or dehulled soybeans continue with using whole soybeans, you will have to remove the hulls later by hand. If you are lucky, you can find a store that sells dehulled soybeans. Industrial tempe producers normally buy dehulled soybeans. Maybe they will sell you some soybeans!

Step 2: Soaking and dehulling soybeans
Soak the soybeans in 2 liter water for 6 - 18 hours. If you use whole soybeans you should split them by squeezing them with a kneading motion. Stir gently causing the hulls to rise to the surface, then pour off water and hulls into a strainer. Add fresh water and repeat until most hulls are removed. Don't worry if a few hulls remain attached.

Step 3: Cooking the soybeans
Put the beans in a cooking pot and water to cover the soybeans. Add 3 tablespoon vinegar and cook for 30 min. Drain off the water and dry the soybeans by continue heating them in the pot on medium heat for a few minutes and until the beans are dry. Allow the soybeans to cool down to below 35°C.

Step 4: Inoculating the soybeans with tempe starter
Sprinkle the soybeans with 1 teaspoon of tempe starter. Mix with a clean spoon for about 1 minute to distribute the tempe starter evenly. It's very important to mix the tempe starter very well: it reduces the risk for spoilage and the fermentation will be faster.

Step 5: Incubating the beans
Take 2 plastic bags 18 x 28 cm and perforate them with holes at a distance of about 1 cm by a thick but sharp needle. A normal needle is too thin, you need a fat needle or small nail (about 0.6 mm in diameter). This will allow the mould to breathe.
Divide the soybeans in the two bags and seal them. Press them flat, making sure that the total thickness of the beans is max 3 cm. Place the packed beans in an incubator at 30°C or at a warm place for about 36- 48 hours during which the tempe fermentation takes place. Then the container should be filled completely with white mycelium and the entire contents can be lifted out as a whole piece.

Other article of "Production of Tempe, an Indonesia fermented Food" by J.N. Hedger from Department of Botany and Microbiology, University Collage of Wales can be download from here.

Gulai tempe / Tempe curry

Ingredients :
400 gram of fermented soybean, cut in cube.
3 kaffir lime leaves
1 lemongrass chops
750 cc coconut oil
1 teaspoon tamarind paste

Seasoning/Spices :
6 red chili
1 teaspoon corriander
1/4 teaspoon cumin
1 teaspoon white peppercorn, crush
3 candlenuts, fried
1/2 tablespoon galangal
2 teaspoon fresh turmeric, chops
3 garlic, sliced
6 red onion, sliced
palm sugar and salt to taste

Direction :
1. Prepare all seasoning by grinding or blending
2. Boil the coconut oil, then put the tempe with seasoning paste into it
3. Simmer uncovered until tender and sauce has thickened
4. Ready to serve in hot, with chili sauce and krupuk with rice.

Sambal goreng tempe

Ingredients:
-200 gram a ko fermented soybean(tempe) patty, cut it every 0.5 cm , fry it
-2 pieces green chilli, cut it
-1 salam leaf
-1 cm the galanga
-125 ml coconut milk
-1 teaspoon of sweet soy sauce

Seasoning / spices:
-3 pieces of red chilli
-4 pieces of red onion / shallot
-2 pieces of garlic
-2 pieces candlenut / pecan
-1/4 teaspoon of shrimp paste)
-palm sugar
-salt

Direction:
-Heat the oil and saute the seasoning together with the salam leaf, the galanga, red chilli until smells nice
-Add fried fermented soybean patty and sweet soy sauce to it, mix it
-Add the coconut milk into it, mix it
Serve with rice for a small meal or as a small side dish.

Introduction of tempe

Tempe is made by a natural culturing and controlled fermentation process that binds soybean particles into a cake form. It originated from Indonesia, invented by the Javanese, where it is most popular, although it is common in other parts of Southeast Asia as well, introduced by migrated Javanese. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempe is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tofu, however, has a higher concentration of protein per carbohydrates, and is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long ago before people found and realized the rich nutrition fact of tempe, tempe was referred to as 'Javanese meat'.

Tempeh begins with whole soybeans, which are softened by soaking and dehulled, then partly cooked. Specialty tempehs may be made from other types of beans, wheat, or may include a mixture of beans and whole grains. A mild acidulent, usually vinegar, may be added in order to lower the pH and create a selective environment that favors the growth of the tempeh mold over competitors. A fermentation starter containing the spores of fungus Rhizopus oligosporus is mixed in. The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°C (86°F). In good tempeh, the beans are knit together by a mat of white mycelia. Under conditions of lower temperature, or higher ventilation, gray or black patches of spores may form on the surface -- this is not harmful, and should not affect the flavor or quality of the tempeh. This sporulation is normal on fully mature tempeh. A mild ammonia smell may accompany good tempeh as it ferments, but it should not be overpowering. In Indonesia, ripe tempeh (two or more days old) is considered a delicacy.

In the kitchen, tempeh is often prepared by cutting it into pieces, soaking in brine or salty sauce, and then frying. Cooked tempeh can be eaten alone, or used in chili, stir frys, soups, salads, sandwiches, and stews. Recent popular vegan cookbooks, such as Isa Chandra Moskowitz's "Vegan with a Vengeance", have come up with more creative ways of cooking tempeh, using it as a vegetarian substitution for breakfast meats, such as sausage and bacon. Tempeh has a complex flavor that has been described as nutty, meaty, and mushroom-like. Tempeh freezes well, and is now commonly available in many western supermarkets as well as in ethnic markets and health food stores. Tempeh performs well in a cheese grater, after which it may be used in the place of ground beef (as in tacos). When thin sliced and deep fried in oil, tempeh obtains a crispy golden crust while maintaining a soft interior - its sponge-like consistency make it a fantastic base for all marinades. Dried tempeh (whether cooked or raw) provides an excellent stew base for backpackers. While some claim that tempeh should not be eaten raw, others have done so without ill effect for many years. For the Thanksgiving holiday, tempeh (as dark meat) and tofu (as white) may each be thick-sliced and baked with a standard dressing/stuffing preparation to provide a vegan alternative to turkey. Tempeh is fabulous for stirfry.