Recipe: 500g raw red bean 2-3tbsp vinegar 1tsp tempeh starter Sip bag / banana leaf
Instruction: 1. rinse the bean and remove the waste. 2. soak the bean with distilled water at least 8-12 hours. 3. drain the water. 4. In the pot, bring the water to the boil. Add soaked bean and cook for 30-35 minutes. (as your desire) 5. After cooked, dehydrate the bean with sieve and flip over about 2 to 3 times. Then, mix the bean with vinegar. 6. Cooldown the cooked bean about at 35c (don't let them too hot, the starter won't work). 7. Sprinkle the starter and mix well. 8. Add the bean into the sip bags or banana leaves. Form them to the shape as desired 9. make a hole with needle between 5 cm each. 10. place the bag in the room temperature at 28-35c. 11. flip the bag over every 12 hours. If there is stream in the bag, use your finger to rub them. 12. incubate the tempeh at least 36-48 hours. The tempeh is done, when there is the white cover all the beans and form together.
Note: if there is the dark spots, it's still able to eat. Keep in the fridge up to 7 days , in the freezer up to 3 months