YouTube/Galeri Linda
Brilio.net - Tempeh is one of Indonesia's typical food ingredients made from soybeans. Because of its savory taste and distinctive texture, tempeh is often used as a daily side dish.
Tempeh can be processed in various ways, from fried, stir-fried, grilled, to made into pepes. To make it even more delicious, tempeh is best eaten with warm rice and chili sauce as a complement.
Because of its deliciousness, many people keep a stock of tempeh at home. However, tempeh is known as a food ingredient that is easily spoiled if not stored properly. Even if put in the refrigerator, tempeh usually only lasts about two to three days.
To make tempeh last longer, some people sprinkle salt into the tempeh storage container. Reported from thespruce.com, salt can inhibit the activity of yeast in tempeh , so that tempeh does not rot easily even if stored for a long time.
However, there is another way you can try to store tempeh without using salt, but still make it last longer. This method was shared by YouTube user Galeri Linda.
"This can last up to a month or even longer," he said, quoted by BrilioFood from YouTube Galeri Linda.
First, make sure the tempeh that will be used as stock is still of good quality. Usually, tempeh like that is the one that has just been made or bought.
photo: YouTube/Linda Gallery
After that, cut the tempeh into pieces. Not only that, this netizen also cut the entire surface of the tempeh that will be stored.
"Yes, it depends on your taste, this is so that the spices will be absorbed better later," he said further.
photo: YouTube/Linda Gallery
On the other hand, prepare the tempeh marinade. Puree 1 tsp salt and 2 cloves of garlic.
photo: YouTube/Linda Gallery
Next, put the ground spices into a pot of water. Add 2 tsp of turmeric powder and stir until all the ingredients are well mixed.
"Wait until the water boils before we put in the tempeh. It's done at the end, so the tempeh doesn't fall apart. Cover and cook until the water reduces," he said.
photo: YouTube/Linda Gallery
When the water has reduced, turn off the stove and drain the tempeh pieces. Arrange the tempeh in an airtight container. When it is full, wait a few moments until the tempeh cools down.
photo: YouTube/Linda Gallery
Once cool, the container can be closed. Finally, store the container containing tempeh in the freezer. That way, the tempeh stock will last longer.
If you want to consume it, just take the tempeh out of the freezer and fry it in hot oil. In addition to being durable, storing tempeh this way also makes it practical when cooking it, right?
How about this, isn't this method of storing tempeh really practical?
FAQ: Questions about how to store tempeh so it doesn't rot quickly1. Can this method be used for all types of tempeh?
Yes, this method can be applied to all types of tempeh, be it soybean tempeh, gembus tempeh, or benguk tempeh. However, make sure the tempeh is fresh and not too ripe so that the results last longer when stored in the freezer.
2. How long can tempeh last in the freezer with this method?
With the marinating method using turmeric and garlic, tempeh can last up to a month or more in the freezer. Make sure to store it in an airtight container so that it is not contaminated by odors from other foods.
3. Will the taste of tempeh change after being stored in the freezer for a long time?
No, the seasoning will actually penetrate more into the tempeh so that it tastes even more savory when fried. However, the texture of the tempeh can be a little denser after being frozen, but it is still delicious when processed.
4. How to thaw frozen tempeh before cooking?
If you want to use frozen tempeh, simply remove it from the freezer and let it sit for 10-15 minutes at room temperature before frying or processing. It can also be fried directly in hot oil without having to thaw it first.
5. Can tempeh be cooked directly after the marination process without storing it in the freezer?
Of course! If you don't want to store it for a long time, marinated tempeh can be fried or processed according to taste. This method not only makes tempeh last longer, but also makes the cooking process easier because it is already seasoned.
(brl/lut)
