YouTube/Galeri Linda
Brilio.net - Tempeh, a typical Indonesian food made from soybeans, has become an inseparable part of the daily menu of the community. Its presence on the dining table is not only as a side dish, but also as a source of delicious and nutritious vegetable protein.
The specialty of tempeh is that it can be processed into anything. From being fried crispy to being sauteed with spices, baked to being wrapped in banana leaves into fragrant pepes, tempeh always succeeds in pampering the tongue. The combination with warm rice and spicy chili sauce creates a harmony of flavors that are hard to resist.
However, behind its deliciousness, tempeh has a weakness in terms of storage. Its perishable nature is often an obstacle for its connoisseurs. Even in the refrigerator, tempeh can only last two to three days, forcing people to process it immediately.
To overcome this problem, many people use the trick of sprinkling salt on the tempeh storage container. According to thespruce.com, salt functions to inhibit the growth of yeast in tempeh, thereby extending its shelf life. However, there are also other alternatives that don't involve salt, as demonstrated by the YouTube channel Linda's Gallery. This method promises tempeh that stays fresh and lasts a long time without sacrificing its taste.
"This can last up to a month or even longer," he said, quoted by BrilioFood from YouTube Galeri Linda on Thursday (19/9).
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 slashed the entire surface of the tempeh that was to 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. Apart from being durable, storing tempeh using this method also makes it practical when cooking it, right?
How, isn't this method of storing tempeh very practical? Looking at the comments column of Galeri Linda's YouTube upload, quite a few netizens feel very helped by this tutorial on storing tempeh. This upload has also been watched more than 10 thousand times.
"Hi, Sis Linda, always sharing very useful tips on how to store food so that it lasts and remains delicious," wrote the YouTube account @kuswadibuana3908.
"The tips are very useful, especially for us kitchen mothers ," said the YouTube account @mamisaptimi.
"This method is great and suitable for those who don't like going back and forth to the stalls or markets to buy side dishes," said the YouTube account @noviahaphap.
"Very useful tips...for mothers at home," said the YouTube account @dakwahislam85.
"Wow, it's perfect that I eat tofu and tempeh every day," said YouTube account @humdistychannel.
(brl/psa)
