Spices, charcoal, craft, palm, coconut derivatives, coffee, food and beverage, cocoa powder.
Coconut shell charcoal, coco peat, salted fish, bamboo craft.
Making tempeh is a process of fermenting soybeans using the mold Rhizopus oligosporus. Here are the general steps: 1. **Soybean Preparation**: Soak the soybeans in water overnight or at least 8 hours. After that, drain the soybeans. 2. **Boiling Soybeans**: Boil the soybeans that have been soaked in clean water until cooked. Ripe soybeans usually crumble easily when squeezed. 3. **Drying the Soybeans**: Drain the soybeans and let them cool to a temperature of around 35-40�°C. This is important so that the mold can grow well. 4. **Mold Inoculation**: Sprinkle isolated Rhizopus oligosporus mold (can be purchased as tempeh yeast) evenly throughout the aired soybeans. 5. **Fermentation**: Place the inoculated soybeans in a container or wrap using banana leaves or plastic. Let fermentation take place for 24-48 hours at a temperature of around 30-32�°C. 6. **Packing**: After the soybeans are wrapped and the fermentation process is complete, the tempeh is ready to be consumed. Usually, tempeh will feel dense and have a distinctive aroma. This process can vary slightly depending on local preferences and conditions, but in general those are the basic steps for making tempeh.
Indonesia Traditional Chilli Pasta. - PIRT certificate - Extra Hot - 190 gr / plastic bottle - sealer protection - Ingridients = dry squid, coconut oil, chilli, red onion, garlic, terasi, lemongrass, salt, bay leaf, lime leaves
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