-

Main ingredients:

Soybeans: The primary base ingredient.

Tempe starter (Rhizopus oligosporus): Fungal culture for fermentation.

Vinegar: Used during fermentation to lower pH and inhibit unwanted bacterial growth.

Clean water: For soaking and boiling.

Equipment:

Soaking container.

Pot for boiling.

Flat surface for cooling.

Wrapping materials such as banana leaves or perforated plastic.

The process of making tempe involves several steps:

Cleaning and Soaking: Soybeans are thoroughly washed and soaked in water for several hours to soften them.

Boiling: The soaked soybeans are boiled until tender.

Skin Removal: After boiling, the soybean skins are removed to facilitate fermentation.

Adding Vinegar: Vinegar is added to lower the pH and prevent the growth of undesirable bacteria.

Inoculation: The cooled soybeans are evenly mixed with the tempe starter.

Wrapping: The mixture is wrapped in banana leaves or perforated plastic to allow proper aeration during fermentation.

Fermentation: The wrapped soybeans are kept at around 30°C for 24 hours until white mycelium forms, binding the soybeans into a firm block.

Prepared tempe is typically fried and served with other dishes, such as pecal ayam or anchovies, offering a nutritious and flavorful addition to meals.

In Malaysia, the traditional production of tempe is carried on by the Javanese community, especially in Johor. Although no specific individual is credited with its introduction, the community's efforts have ensured the preservation and recognition of tempe as part of Malaysia's culinary heritage. Today, tempe is enjoyed not only by the Javanese but also by people from various ethnic backgrounds in Malaysia, highlighting cultural integration and the nation's diverse gastronomy.