EASY WAY TO MAKE TAHU (BEANCURD)

In Indonesia the name is Tahu, Tahu classified as old-fashioned food. Based on the literature of ancient Chinaand Japan. Manufacture of tahu and soy milk was first introduced by LIU AN in the year 164BC. In Japan, commonly known as Tohu. Whereas in Europeancountries and arround there, known as soybean curd, beancurd or tofu. Such as tempe, tahu is also known as thefood of the people because it is cheap and accessible to all economic class.

 
The following will be explain an easy way to make tahu:

 
HOW TO MAKE TAHU

 
ingredients:

• 1 ltr pure soy milk

How to Make:

• Boil the soy milk in a saucepan until boiling, after boiled, let stand for 5-7 minutes 
• Add a additional ingredients to preserving and plumping, stir well(this step can be skip if we make tahu for personal consumption) 
• strain the boiled soy milk using a thin cloth sieve until the water runs out and only the dregs are left alone. 
• Put in a mold, then put the ballast that functions to press the dregs until the water content is completely discharged. 
• remove tahu from the mold, cut to taste, and ready for use

easy right.. ??

RUJAK CINGUR RECIPE

I have a unique experience with this one meal, one of my friend who works asa tourist guide, which at that time visiting malang city, offer this food tohis clients, when he was first seen, his client looked disgusted with thisfood, but after feel it, almost every day he is ask to my friend to ordered cingur salad for him lunchmenu ... hahahaha.............

Okey, I’ll share to you the RUJAK CINGUR RECIPE

Ingredients :

• 50 grams ofwater spinach that has been cleaned 
• 50 grams ofsprouts 
• 75 grams ofwinged bean (halved lengthwise) 
• 75 grams ofcucumber  
• 100 grams ofyam 
• 50 grams ofyoung mango 
• 75 grams offried tempe 
• 75 grams of fried beancurd
• 250 grams cingur(cow nosescartilage) kikil (thick cowhide), boiled

cingur paste:

• 6 pieces chilliesor to taste 
• 2 tbs fried peanuts 
• 200 grams ofpetis udang (black shrimp paste) 
• 1 teaspoon trasi (dried shrimp paste) roasted 
• 1 kluthuk bananas (unripe bananas), grated coarse 
• 1 tsp tamarind 
• 50 cc of boiled water

How to cook Rujak Cingur:

• Boil the water spinach, sprouts and winged beanuntil cooked, remove from heat. 
• Cut into slices of cucumber, yam, youngmango, fried tempe, fried beancurd and cingur, set aside. 
• Make a saladpaste: puree chillies, trasi (dried shrimp paste), fried peanuts,and petis (black shrimp paste) until well blended. Enter kluthuk banana, tamarind and boiled water, puree again. 
• How To serve: Mix salad seasoning paste with boiled vegetables, fruits, fried tempeh, beancurd and cingur or kikil. Stir until blended.

Serve with lontong or ketupat (rice cake) and krupuk (crackers)

TEKWAN RECIPE

Hmmmm .. Yups .. still from Palembang, I will share tekwan recipe, for you who go abroad, hopefully can be cure your homesickness.. hahaaaa…

Tekwan ingredients:

• 200 grams of Spanish mackerel fillet 
• 1 egg white, lightly beaten 
• 1 tsp salt 
• 1/2 sugar 
• 50 grams of sago flour 
• 25 ml of cold water

Gravy ingredients:

• 200 grams of shrimp, peeled, leaving tailand head tomade stock 
• 2000 ml stockfrom shrimp shellsare washed 
• 5 cloves garlic, finely chopped 
• 6 pieces of mushroom, soaked, cut into pieces 
• 30 pieces of tuberose, soak, make a knot 
• 200 grams of yam, sliced ​​matchsticks 
• 1 leek, thinly sliced 
• 2 tbs salt 
• 1/2 tsp ground pepper 
• 1 tsp sugar 
• 100 grams of soun (glass noodles), pour, cut into pieces 
• 1/2 tbs vinegar 
• 1 tbs cooking oil 
• Sprinkling ingredients: 
• 2 tbs fried garlic 
• 2 tbs celery, finely sliced

How to Make:

• Tekwan, stir well tekwan ingredients. Makeinto balls form. Boil in boiling water until float. Remove and drain. 
• Gravy, saute the garlic until fragrant. Add shrimp. Stiruntil the color changes. Pour theshrimp stock. Cook until boiling. 
• Enter tekwan, mushroom, tuberose, yam, salt, pepper, and sugar. Cook until done. Add green onions, Soun, and vinegar. Stir well. 
• Serve with Sprinklingfried garlic and celery.

EMPEK-MPEK PALEMBANG RECIPE

If there is no planto go somewhere, just try to make empek-mpek palembang on your own. Is not too difficult, much less the traditional recipe can be adjusted to taste. Too spicy or sweet of the vinegar gravy,  can bemade to taste. And do not forget to see thespecial note on thisrecipe.

ingredients:

• 1 cup mincedmackerel fish 
• 1 cup Water 
• salt to taste 
• 2 tbs vegetables oil 
• Starch to taste

Vinegar sauce:

• 1 kg brown sugar, chopped 
• chili to taste 
• 200 g of garlic 
• 3 tbs white vinegar / tamarind water / lemon water 
• salt to taste 
• 2 liters water

How to Make:

• Mix the minced fish with water and salt until completely dissolved and quite salty. 
• Add to taste a starch until the batter can be stirred (a lot of flour depending on the desired firmness). If you like chewy can be add more starch. 
• Empek-mpek palembang batter is allready to formed according to taste. To empek-mpek kapal selam(submarine pempek), take the batter as necessary, make a bowl, fill inside with a crude egg and then paste it sure, to keep no leakage happen. 
• Boiled over medium heat until floated. Remove and drain. then put in the cold water. 
• To pempek lenjer, form the batter into cylindrical form,boil until floated, remove and then put in the cold water 
• To make “anda’an”, take a little batter, add fried garlic, sliced leeks and egg, stirr well. 
• Form the batter into ballsand fry in hot oil over low heat until float and mature.

Vinegar sauce:

• Cook brown sugar withwater as necessary until dissolved. 
• Puree garlic andchili and add the stewed brownsugar and bring to a boil. 
• Enter the vinegar and salt. Simmerfor 1 hour until slightly thickened. removeand strain. 
• You can add sliced cucumber to complementary.

Serve empek-mpek palembangwith mashed dried shrimp.

 

Note:

• Choose a freshmackerel and takethe meat and then mashed until the whitefibers of the meat is raised. 
• For this traditionalrecipe, measuring smooth mackerel meatin a container or bowl. Then add water as much as the size of the fish meat(eg, if the fishis a half bowl, half bowl of water used also). 
• Amount of starchused, adjusted by desired viscosity level of empek-mpek palembang. More starch, will be more thick and more chewy.

ONCOM RECIPE

Oncom is an Indonesian original product made ​​fromfermentation process. Based on the type of main ingridients used, oncom divided into two kind, that is red oncom andblack oncom. When the red oncom usually made from tofu pulp, black oncom made​​from peanut oilcake (bungkil) that have a softer texture.

This time Iwill share how to make oncom

 ingredients:

1 kg Peanuts
100 grams oncom Yeast

How to make oncom:

• Clean the peanuts, then rough-grind the peanuts until formed peanuts oilcake. 
• Squeeze peanuts oilcake to remove the oil content in peanuts oilcake. 
• Formed this peanutsoil cake to a round plate 
• Soak the peanuts oilcake into cooked water for about 7 hours until it turns into oncom powder 
• Store oncom powder in a bamboo basket to seep down the water and let stand overnight 
• Steamed oncom powder until tender, and then formed to rectangular. 
• Leave the formed oncom powder for about 12 hours 
• Sprinkle the “formed oncom powder” withoncom yeast and then pad also covered it withsack tightly. 
• Wait until oncom is mildewed. 
• After it's truly wildewed, cut into piecesaccording to taste and place oncom on woven bamboountil slightly dry 
• Oncom ready to be consumed

okey, goodluck and enjoy making

Step by Step: How to Make Your Own Tempe.

May be useful, especially for my brother, Indonesian people who migrate out of the country. It is recommended to entrusted to friends / neighbors  or anyone who is going to Indonesia, to buy ragi tempe (tempe yeast) - because it's special yeast-, can not use the other yeast which is usually used to make a cake / bread.

For you who lived in Germany, for your info that tempe yeastcan be obtained by contacting:

    Dian Suprapto

    Nürnberg

    Email Address = dsuprapto@web.de 

For you who lived in USA, any info, can be obtained by contacting:

    GEM Cultures

    30301 Sherwood Road

    Fort Bragg, CA 95437

    Telp : (707) 964-2922

They have all kind of the yeast (except yeast for oncom). if it's too complicated to make your own Tempe, there is a woman from Indonesia who produce Tempe, woman named Christine in San Gabriel (Los Angeles area) - more info may be you can asked to GEM Cultures.

  

 How to make :

 Prepare 1 kg of soy beans.

 And 2 grams of yeast tempe.

Wash clean the soybeans and soak for 24 hours.

After soaking for 24 hours, such as soybean blooms that look like the picture above it.

 Start-wringing the soybean until the husk off.

After clean, pour the soy beans into the pot and give it water sufficiently. Boiled soy beans for about 30 minutes. During soybeans boiled white foam will appear like the picture above this.

After boiling for 30 minutes, remove the remaining water in the pot. Then, put it back pan contains soybeans above the stove. Stir, do not too scorch. This process is performed to drain the soybeans. Do not be too long - because soybeans is scorched easily.

 Pour the soy beans into soy bean container that makes it easy to cool.

Once cool, sprinkle the tempe yeast as much as 2 grams and stir well.

Prepare plastic for soybean container with size to taste. Enter soybeans into plastic to a thickness of about 2-3 cm.

 Closed the plastic wraper: can use the way as shown above with wax.

Then holes in the plastic that already contain soy beans with a knife - approximately 8 holes to each side of the upper and lower side.

Save the tempe in the cabinet (picture above to use the kitchen cabinets). Padestal that is used to store, is a refrigerator rack that fouled the bottom, so there is any some air circulation. Let stand for approximately 36 hours.

Caution: for who migrated in the country that have cold temperatures, sometimes, tempe 

was wrapped in a towel first, to make more warm before enter into the cabinet.

 After 36 hours, tempe is ready to be processed..

TEMPE BACEM RECIPE

This is it myfavorite Tempe, Tempe  Bacem. Savory sweet taste makes the tongue would not stop shaking. Here is the recipe andhow to make

tempe bacem.

Tempe Bacem ingredients:

• 500 g tempe, cut into pieces 
• 750 ml coconut water (not coconut milk) 
• 700 g brown sugar 
• 3 tbs sweet soy sauce 
• 1 cm ginger, crushed 
• 2 bay leaves 
• vegetable oil

Ingredients for spices, blend:

• 6 shallots 
• 3 cloves garlic 
• 1 tsp coriander 
• 5 pieces of hazelnut 
• 1 tsp salt

How to make Tempe bacem:

• Put a piece of Tempein a saucepan. Pour the coconut milk, spices andother seasonings. 
• Cook until the water runs out. Lift. 
• Fried tempe in hot oil over medium heat until browned. 
• Remove and drain.

Tempe Bacem ready to serve..... :)