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Brilio.net - Tempeh is one of the legendary foods that has become an inseparable part of the dining table in Indonesia. Made from fermented soybeans, tempeh is not just an ordinary side dish, but a storehouse of extraordinary nutrients. Rich in protein, fiber, and vitamins, tempeh is a favorite choice for both vegetarians and lovers of Indonesian cuisine.
The creativity of cooking tempeh is almost limitless. Starting from crispy fried tempeh, sweet and savory braised tempeh, spicy stir-fried tempeh, to tempeh fritters that are mouth-watering. Each region has its own unique creation in processing tempeh, showing how versatile this one food ingredient is.
However, storing tempeh is indeed a challenge. The soft texture and ongoing fermentation process make tempeh very susceptible to rotting. Especially in Indonesia's humid weather, tempeh can quickly grow mold or smell sour in a short time.
Some of the main factors that cause tempeh to spoil quickly include high humidity, hot room temperature, excessive exposure to air, and ongoing fermentation processes. Improper storage conditions can cause tempeh to spoil quickly before it can be processed.
So, here's how to store tempeh so that it doesn't go stale quickly even without putting it in the refrigerator, summarized by BrilioFood , Monday (30/12).
1. Banana leaf wrapping technique.(Shelf Life: 1-2 days)
The traditional method of wrapping tempeh with fresh banana leaves has been proven to be effective in preserving tempeh. Banana leaves have the ability to absorb moisture well, thus helping to prevent mold growth. With this method, tempeh can last up to two days in good condition, as long as it is stored in a cool and dry place.
2. Light smoking method.(Shelf Life: 2-3 days)
Light smoking is a traditional preservation technique that is quite effective. The smoking process for a maximum of 30 minutes can help tempeh last up to 2-3 days. The smoke helps inhibit the growth of mold, but make sure you keep your distance so that the tempeh is not directly exposed to heat.
3. Add enough salt.(Shelf Life: 1-2 days)
Salt has natural preservative power that you can utilize. By sprinkling a little pure table salt on the surface of the tempeh, you can extend the shelf life by 1-2 days. Avoid adding too much salt so as not to change the taste of the tempeh. Wrap the tempeh in paper or leaves and store in a dry place.
4. Controlled ripening technique.(Shelf Life: 2-3 days)
By storing tempeh in a tightly closed container made of ceramic or glass, you can maintain the freshness of tempeh for 2-3 days. Add bay leaves as a natural preservative to help slow down the rotting process. Make sure to store in a place with a stable temperature and avoid humidity.
5. Maximum cleaning and drying.(Shelf Life: 1-2 days)
Maximum cleaning and drying helps tempeh last 1-2 days. Clean the tempeh from the remaining packaging, dry the surface with tissue, and store in a container with holes for air circulation. Use absorbent paper underneath to absorb additional moisture.
How long can tempeh be stored?With the right storage method, tempeh can last quite a long time. At normal room temperature, tempeh can be stored for 1-2 days. With special treatment, you can extend the shelf life to a maximum of 3 days. While in the refrigerator, tempeh can last up to 5-7 days.
Signs that tempeh is no longer suitable.It is important to always pay attention to the condition of the tempeh before cooking. Tempeh that is no longer fit for consumption is usually marked by an increase in excessive white color, an unpleasant odor, a soft texture, the appearance of green or black mold, and a sticky and abnormal surface.
(brl/tin)
