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Francius Suwono
United States
Registrace 26. 10. 2009
This channel is all about tempeh, the famous protein-rich fermented soybean as a substitute for meat. It describes the process in detail from beans to tempeh, including how to build a full automatic incubator and producing a tempeh starter from rice or soybean.
Making Tempeh The Indonesian Way
There are many variants in the way people make tempeh.
However, they aim at the same target:
arrive at the point where clean cooked soybeans are mixed with
a proper amount of tempeh starter and put them in the right environment to ferment. The preference for using a certain variant to reach that goal is mostly personal although some people claim their is the most scientific way to make tempeh.
In this video, I present the way traditional people in Indonesia do tempeh.
It is straightforward.
I also introduce how I clean or de-hull the beans using a mechanical de-huller
and introduce my fully automatic homemade incubator to create the right environment.
You will notice that I don’t use vinegar in the process. I want you to know that no traditional tempeh producer in Indonesia uses vinegar. Yet, their tempeh keeps flooding the market every morning.
Enjoy the video and please share the channel. Thank you!
However, they aim at the same target:
arrive at the point where clean cooked soybeans are mixed with
a proper amount of tempeh starter and put them in the right environment to ferment. The preference for using a certain variant to reach that goal is mostly personal although some people claim their is the most scientific way to make tempeh.
In this video, I present the way traditional people in Indonesia do tempeh.
It is straightforward.
I also introduce how I clean or de-hull the beans using a mechanical de-huller
and introduce my fully automatic homemade incubator to create the right environment.
You will notice that I don’t use vinegar in the process. I want you to know that no traditional tempeh producer in Indonesia uses vinegar. Yet, their tempeh keeps flooding the market every morning.
Enjoy the video and please share the channel. Thank you!
zhlédnutí: 699
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Hi Francius, Great video, thanks for sharing. At what temperature are you frying these? Is there an indication when they are ready? My beans seem to over cook by browning before very long.
Frying no more than 4 to 5 minutes at medium .eat.
Thank you so much!
You're welcome!
Very well explained thanks very very much ❤❤❤
Thank you for visiting my channel. Please share the channel so tempeh will be enjoyed by more people. Francius
Perfect 👏
Thank you!
How long tempeh tapioca can be storage in bag and still crispy. thanks
In plastic bag the crispiness might get soggy after two weeks. The best way is to store it in a glass jar with tight lid.
Thank you for your great advice, always! Do you enjoy the Raprima ragi?
Hi, Melati! Yes, I do. Raprima is the best. But, do you know that you can make your own ragi? czcams.com/video/x80K4RgApxA/video.html
@@francius1003 thank you!!
Hi again from jordan The 1st n 2nd day of fermenting tempeh are white feather But after then turned grey .. what is the reason?? Many thanks
Hi, Majed! After 48 hrs of incubation your tempeh will produce its spores. The mature spores give gray or black color. This is normal, your tempeh is good to consume. You can harvest the grey or black color to make tempeh starter. The collection of these spore are in the tempeh starter you buy from the store. Try this procedure : Making Your Own Tempeh Starter Professionally czcams.com/video/x80K4RgApxA/video.html You can stop sporulation by freezing your tempeh.
Thank you so much for this video It was so helpful, I felt like my own grandpa was teaching me things, respect to u from India sir
Hi, Vijay! Good to hear you are a tempeh person too. Keep going! If you still have any questions just let me know! Please share the channel! Francius
Hi Francius, Thanks for the videos. I have a question what happens if the mycellium grows but is only white no black after 72 hrs? is it still a usable starter?
Hi! It never happened to me. Is your temperature OK? Wait for the next 12 hrs then do the rest of the procedure. The only answer you can get is to test it on real beans. I believe it will work.
@@francius1003 Thanks for the response. My temperature was not that great only staying at 20 degrees but it is all i have at the moment.
Then, that is the problem. Fix your temperature then you will get healthy spores. czcams.com/video/1MG0-f97hxw/video.html
@@francius1003 Thanks i have something coming that will hopefully solve my heat issue. Do you think what i have now wont work? or it's worth giving it a shot?
@@duikerlosmond4161 20C is way too low. Fix the issue first before try anything else. Temperature is the most critical issue beside the starter.
Perfect instructions, love the music. Thank you!
Glad it was helpful!
Good day Bapak, saya mau tanya, apa bisa bikin ragi tempe dari tempe yang sudah di frozen?? Karena di sini Hungary saya hanya bisa nemu tempe yg sdh di frozen saja, ragi tempe kemasan saya belum bisa ketemu pak, apa bisa tempe frozen trus di defrosted trus di jemur trus di haluskan itu bisa jd ragi tempe pak? Mohon pencerahannta, maturnuwun🙏
Tempe frozen gak bisa tumbuh lagi untuk menghasilkan spora. Yang terbaik bikin dari ragi tempe. Coba cari di Amazon, bisa kan?
How delicious!!!!!!!!!!! I'm going to make it this weekend! You teach very well. 💯 Thank you
Hope you enjoy, Edna!
Francius, I loved watching you prepare Tempeh. I can now make my own thanks to your educational videos. How do you prepare these chips to eat? Do you season them and fry them? I tried to do it this way, but it was a little hard to digest because it was soaked in oil. Thank you very much! 🙏🙏🙏
Good to hear that you are a tempeh person too. We season the chips and fry them. I don't understand why it is hard to digest. They are like any chip available in the market. Are you referring to this? czcams.com/video/x7KUYp37GVk/video.html Francius
@@francius1003 Thank you so much for sharing this video. I discovered that I was making my chips wrong, I didn't add tapioca and I didn't even know I could. Now I'm going to make them the right way, they look delicious. I was happy to discover this recipe, you explain it well, thank you!
They are very delicious! Good luck, Edna! Francius
😍😍😍 Yessss ! This is gold 🙏🏽 I mean better than Gold, gold is not as good as tempeh 😶
Haha..! I agree with you, Michael. Tempeh is green gold. You can make this de-huller yourself, with the help of a good metal machining shop to make the rollers substitute made of aluminum. It may cost 3-4 hrs of their service but it is worth it. Francius
@@francius1003 Thank you Sir, I will probably show them your video to explain what is needed ! 😛 🙏🏽
beautiful ingenious and well detailed video, thank you ! do you have a video about this dehuller machine you invented, showing how to make one maybe ? Thanks and bonjour from France 👋🏼
Hi, Michael! Yes, I do. It's in the channel, check this out: The best De-Huller For Your Tempeh Busines czcams.com/video/fsm1jJcnJF4/video.html. Francius
@francius1003 thank you so much for your reply and all your work teaching us all your knowledge. 🙏🏽 I'm going to check the video right now 🙏🏽
Can you make a video on the home made mechanical dehuller or share more details about it. thank you. Great Videos on your channel.
I did. The Best De-huller for Your Home Tempeh Business czcams.com/video/fsm1jJcnJF4/video.html This is for the incubator Building An Incubator for Your Tempeh Business czcams.com/video/1MG0-f97hxw/video.html
Wow very nice ❤❤
Thanks 🤗
The problem is tempeh with, if we want to eat it thn we have to fried it and eating fried isn't healthy, doesn't matter the protein it provides to our body
You can do tempeh as you do with meat, not only to fry. You can steam, bake, boil etc.
Excellent tutorial
Glad you think so! It is important to have a controlled environment for the fermentation. This incubator is fully automatic, with no need for intervention. You won't have a disturbed night during the process. Francius
What amazes me is that ancient people of Indonesia have figured this out and gifted the world a truely amazing vegan dish, thats very inexpensive but tasty.
It is amazing, James. How did those ancient people figure that out? We are happy to inherit that wisdom to the world.
Recently i ve been on a journey to make tempeh. Your channel has been a very good resource. I tried to use instant pot for fermentation it did not work well. I bought a 30 dollar proofing box from amazon and made the tempeh. It was good in this box. I manually dehullafter soak and before 25 min of pressure cooking in instant pot. I will try your double dry method.
Hi, James! Use whatever means are available as long as they serve the purpose. This video is only a guide with a high success rate. The first stage boiling is important to make the hulls loose. Let me know if you still have any questions in mind. Francius
Hi Francius. Hope all well with you and i also hope you remember me. We have interacted before on your other youtube posts. Your kind guidance was extremely helpful in helping me learn to make tempeh. the tempeh i make now is top-notch. Cant thank you enough.
Of course I remember you! I am happy that you are now an expert in tempeh making, That is the purpose of this channel to make all tempeh enthusiast reach their goals. Keep in touch! Francius
❤
Good luck and enjoy your tempeh. Please share the channel! Thank you!
how long does it take you to remove the hulls please ? :D
I de-hull 1 kg of soybeans in 20 minutes. Follow this method: czcams.com/video/pCVCIk9k_bc/video.html
@@francius1003 Merci ! 🙏🏼
Hi Francius, is it possible to fry without dipping into the marinating water? will it work if i fry the tempeh directly?
Hi, Angel! Of course you can. The purpose of marinating is to add flavor. The chips will still fry well without it. Francius
Nice music Francius. 👍
Thank you!
Hi could you please share frying technique?
You can see the frying technique on the video starting minute 13:00. Very simple just slice, dip them into the marinating mixture and drop them into hot oil for 6 minutes. Francius
@@francius1003 thank you for replying. I fried them but the middle is soggy after 5 minutes leaving the hot pan, while the outside is quite brown already!
@@tanyaboonsom6780 Check your tempeh. They need more pressure, real tight. You can increase the starter dose to help them ferment better. It happened to me the first time I tried it. Francius
Thank you maestro!
Hi, Paul! You are welcome! Please share the channel so more people can enjpy tempeh! Francius
I have the one from 2:47 minute mark. I use it to dehull the soybeans dry, it spits them to about 3 pieces. Why isnt this recommended to use this one? I am not exposing it to liquid so I dont think it will rust
There are two kinds of de-hulling: dry de-hulling and wet de-hulling. In dry de-hulling, you break the dry beans into smaller pieces and blow away the hulls using a fan. The breaking of the beans will also create smaller bits that will be blown away by the air and the result is not halved beans, but broken beans. Broken beans will make the same tempeh as whole halved beans de-hulled using wet de-hulling. It's only a matter of preference. The problem is you can't hardly crush 1 kg of dry beans in half an hour as opposed to de-hulling wet using the shown de-huller. The shown wet de-huller can split 1 kilogram of beans in just 3 minutes. The call is yours. Francius
I love this! I was wondering if you can use well rinsed tinned black beans?
Hi Kate, I suggest you use fresh black beans. Tinned beans are processed beans, and we don't know what had been added to them that might disturb the fermentation process. I have heard people fail their tempeh by using processed beans. I never use processed beans. Francius
Hi Francius do you know what size of the plastic bag that you’re using? Thanks
It's sandwich bags. Size 6 1/2 in x 5 7/8 in.
Outstanding, Francius!
Thank you Thomas!
Hi Pak, I tried this method but my tempeh is wet and slimy after 48hrs. Could you tell me what could be the problem 😢?
There are a couple of things that could be problems: 1. Not enough tempeh starter. Remember you should consider the tapioca flour weight as well, basically, you should double the starter. 2. You don't press the plastic bag tightly, real tight. 3. Your temperature is not accurate. Don't get discouraged! Try again! Francius
Hi Francius. Nice to be in your channel again. I have a question, will the condensation in the plastic bag will go away itself eventually? How long it takes for the condensation disappears? And what happens if I put it in the fridge before the condensation go away? I appreciate your answers.Thank you.
Hi there! Condensation will go away eventually, usually after 36 hrs of incubation. The heat will drive away the water through the tiny holes. You put them in the fridge after it is complete, meaning no condensation. Francius
Thank you Fransius
What's the recommended humidity level may I ask?
It needs at least 90%. If you use plastic bags you don't need to worry about humidity. It is almost 100%. If you use an open pan, you must cover the top using a damp cloth. Francius
Sometimes I get some yellow spots, do you have experience on these? Are they harmful or harmless?
@@ccdin1 Yellow spots indicate unwanted fungi or failed fermentation because of too low temperature. They are not good. Francius
Hi Francius. What size of ziplock bag are you using? Thanks.
It's a sandwich bag size 6 1/2inx5 7/8in, but you can use any size, it won't matter.
Pak Francius, dimana bisa order rolernya ?
Di bengkel manufaktur terdekat. Bawa aja aslinya dan gambar modifikasinya. Bikin dari alunium aja lebih mudah dan lebih murah. They take 3-4 work hrs to complete. Francius
I use NKL ragi bought recently at Indonesian store here and tried making the tape using your method. Unfortunately the outcome is not as I expected. The tape is not as sweet like I normally ate. Its kind of sour . Is it because it needs more time for o fermentation?
It would help if you add more ragi. Use different methods: sprinkle the ragi on each piece of cassava individually, and make it completely covered. I mean, really covered, and you will get a sweet tape. But it would help if you remembered that the cassava's quality makes different results. Young cassava will not make sweet tape because it has less carb. The temperature should be kept at 31C for fermentation. Francius.
Thank you for your kind advice. I will try again definitely. God Bless you.
I use NKL ragi bought recently at Indonesian store here and tried making the tape using your method. Unfortunately the outcome is not as I expected. The tape is not as sweet like I normally ate. Its kind of sour . Is it because it needs more time for o fermentation?
Check my answer earlier.
Really appreciate what you’re doing here. I have so much knowledge about making tempeh. Thumbs up Francius.
You are welcome. Please share the channel so tempeh will be known by more people! Francius
Hi Francius. Can you tell me if leaving the tape fermented longer than usual will make them sweeter? Thanks.
I just tried making the tape using the same ragi and followed the 45 minutes steaming process and waited 36 hours in the incubator but the outcome is not as sweet like I tried before in indonesia. Maybe you have an advise for me? Thanks.
Yes, absolutely. But more ragi is best!
hi sir, may i know if the 400grams of soybeans is dry soybean weight or cooked weight? because my 400 grams dry became 780grams cooked. thanks :)
Measuring the soybeans is always the dry beans, never the cooked ones. The cooked soybeans will normally be around 1.8 of the dry weight. Measuring the starter is also based on the dry weight. Francius
Thanks Francius for the great content. Just so that I understand correctly, did I get this right?: 1. First incubate the “rice tempeh” for 72 hours, using a damp kitchen towel as a lid. 2. Then let the rice tempeh dry in the incubator for another 72 hours, without any towel or lid. 3. Dehydrate. 4. Grind the dry rice tempeh, sift and then store.
Hi Sarah! You are right! Don't forget you only grind when the rice tempeh is completely dry! After shift you add the roasted flour to the ratio of 1:3. Francius
@@francius1003 thank you so much! I will give it a go 😊
No soaking required for bkack beans?
No. Black beans are soft beans, cooking for 45 minutes is enough to fully hydrate them.
Fresh home made tempeh is such a joy :)
Hi, there! Thank you for visiting and commenting on my channel. Good luck and enjoy your tempeh! You can find anything you need to know about tempeh in this channel! Francius
Mix tempeh starter with 1 tsp rice flour to distribute easily and start the process faster.
You can do that, but the starter itself is already mixed with the flour as base. Francius
great news making various beans for tempeh Cheers
Enjoy your tempeh! Please share the channel so many more people can enjoy tempeh! Francius
Thank you so much Francius! I just made my first batch of soybean tempeh and it was successful and tastes so good! I used my Brod-Taylor incubator and it worked great when I turned off the temperature at 15 hours. By 36 hours I had great tempeh! I am a vegan and tempeh is one of my staples so I am glad to be able to make my own now! Thank you for all of your videos!
Hi, there! Congratulations on your success with your first batch of soy tempeh. Please share the channel so many more people can enjoy tempeh as a healthy plant-based protein source. If you still have any questions please don't hesitate to let me know! Francius
Where did you buy the styrofoam? And is it 12 or 24V for the stc-1000? Thanks!
It is available in almost hardware store. It is a cooler box to store chilled drinks. I bought it from Winco Foods. You can use any styrofoam box. STC 1000 will be connected household electricity, not battery powered.
Thanks Francius for your very informative work.
You’re welcome! Please share the channel so more people can enjoy tempeh!