Tempeh Starter Raprima Yeast Ragi Tempe Vegan Superfood Protein

Description

Tempeh Starter Inoculum Ragi Raprima
Specifications:
NON GMO
and
animal product free
Registered by :
National Agency of Drug and Food Control (NA-DFC) with product number BPOM RI MD 256928001051
Registered by the :
“HALAL” certification agencies, Indonesian Ulema Council with product number LPPOM 01311082190113.
Faq:
What is shelf life of tempeh starter culture?
Tempeh starter culture has a shelf life of about one year after the date of production date.
If it's stored in a dry and cool place,
e.g. in a refrigerator, or even better, in a freezer, then it will be active for many of years.
How do I store my tempeh starters?
Tempeh
starter
should be kept in the refrigerator (33-36 F) in a closed glass jar, or a sealed zip lock bag.
Every time you open the refrigerator warm most air will enter, and will condense on the objects in the refrigerator.
In a glass jar or zip lock the tempeh starter is protected and safe, and won't get moist.
The tempeh starter can be kept in the refrigerator for months, even better store it in the freezer, it will stay potent for years.
Will my tempeh starter culture lose strength during shipping?
NO, Our tempeh starters are structural design in our labs to withstand the shipping period to your location for months, it will NOT lose their potency, and we guaranty this.
On arrival store it in refrigerator, it will stay potent for months, even better in the freezer, you will be able to keep it for years!.
Benefits of tempeh:
Rich in
nutrients
Supports weight management
Promotes heart health
Good source of antioxidant
Improves gut health
Strengthens bones
How to make your own tempeh with tempeh starter
Ingredients:
Soybeans
Tempeh starter, fungus Rhizopus oligosporus
Clean water
Container (tampah or irik)
Basin/Big Pot
Banana leaves/plastic
Stove/furnace
How to make:
Prepare good-quality soybeans, usually a roundish shape and yellowish white color. After that the soybeans can be washed in a big basin/pot so that all the dirt will be removed. This process is important because if the soybeans are dirty, the tempeh produced will be of an inferior quality.
The washed soybeans are placed it in a bucket or large container with clean water. This process allows for water to be absorbed allowing the skin attached in the soybean to be easily peeled off. After a day of soaking the soybeans can be washed to remove the now loosened skin. The used water and the soybean skin can be used as a cow and cattle drink or feed.
Once clean, soybeans can be boiled. This process takes about 30-90 minutes depending the amount of soybeans used.
After that, let the soybeans aerated and cool. Place the cooked soybeans in a colander allowing the water to easily drain. Once cool and dry, we can add the tempeh starter, mixing until blended , at least 1 minute.
This is the measurement of the tempeh starter :                    -
2gr tempeh starter for 1 kg soybeans                                                                                                                                                                -
1 teaspoonful tempeh starter for 2,5 kg soybeans,                                                                                                                                                     -
1 tablespoon tempeh starter for 10 kg soybeans
After blending, we can wrap the soybeans in banana leaves or plastics. When using plastic, the surface should be pierced with a stick several times so that air can get in to facilitate fermentation.
After that, wait 24 to 30 hours until the tempeh fermentation process has finished. You will know it is done by the mushroom aroma and the covering of the soybeans in a thick white fibrous mat, the mycelia The tempeh is now ready to be cooked into 100’s of delicious meals.
Tempeh Dishes
Here i wanna share you a recipe one of the Malaysian favorite in cooking tempeh. Very simple & delicious.
Recipe Sambal Crispy Tempeh
Ingredients:
1 block tempeh
2 tablespoons chili paste
2 tablespoons minced garlic
1 tablespoon fried groundnut
1/2 tablespoon of fried anchovies
1/2 teaspoon of
sugar
salt
oil
Preparation:
Heat enough oil in a frying pan for deep frying. Deep fry tempeh until golden brown, drain on wire rack/paper towel.
Remove almost all the oil from the frying pan, and leave about 2 tablespoon of oil. Sauté chili paste, onion, and garlic until fragrant,
Season with salt, and sugar.
Return the fried tempeh, fried groundnut & fried anchovies
to the pan. Toss/stir until the tempeh pieces are fully coated with the paste. Turn off heat and serve immediately with steamed white rice
jjjjj
Sambal Tempe - YouTube
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