Tempeh is a traditional Indonesian food made from soybeans. It is a fermented food, utilising a special type of mould that forms a cake. When fresh, tempeh has a nice mushroom-like smell and flavour. Ingredients 400 grams (14 ounces) dried…
The use of soy protein in this recipe increases the bread’s natural flavor. This bread is very easy to prepare. Ingredients 30 g (1 oz) fresh yeast 2 eggs 1 cup vegetable oil 3 cups warm milk 1 tbsp white…
Ingredients 125 g dried soybeans About 3.5 L water Equipment Hand blender Large pot with, ideally, a transparent lid Large can to hold the milk Wooden spoon or another tool for stirring Clean cheesecloth or dish cloth Sealable container for…
Tempe mendoan is a dish made from thin tempeh, fried with flour so as to taste deliciously piquant. Traditionally in the Banyumas territory, tempe mendoan was made from thin, wide tempeh, one or two sheets cooked at a time. However,…
Natto is a Japanese preparation of fermented soybeans. When making it, be sure all utensils, pots, cheesecloth, etc. are as sterile as possible. If not, then boil utensils for 5 minutes prior to using. The fermentation process requires the natto…