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How the Farm Foodies tempeh are made?
The Farm Foodies tempeh are made with the traditional “2-steps fermentation process” as taught by Indonesian tempeh master, Pak Agus of Agus Tempe. Callie and Samantha of rasamasa are both students of Pak Agus. The Farm Foodies team are under the guidance of rasamasa team.
First step fermentation : The beans are soaked for at least 48 hours with eco enzyme for first step lacto-fermentation. During this process, Lactobacillus bacteria converts carbohydrate/sugars in the beans into lactic acid. Lactic acid is a natural preservative that inhibits the growth of harmful bacteria. The process leaves mild sourness to the beans which helps the next step fermentation.
Second step fermentation : Thereafter, the beans are cleaned, de-hulled and split, steamed and inoculated with locally cultivated rasamasa organic ragi (rhizopus oligosporus). The inoculated beans are wrapped in blanched banana leaf or wild simpoh air leaves and leave to ferment at room temperature for up to 48 hours until it is fully covered in white mold.
The “2-steps fermentation process” helps to effectively overgrow the beans with good microbes (rhizopus oligosporus), hence harmful organisms are unable to reproduce and grow, preventing food spoilage.
🌟We are very proud that our tempeh is made with locally cultivated organic ragi/tempeh starter, a pioneer project of rasamasa with a Malaysia company specialises in fermentation starters.
|Country of origin|
Soy beans*, Black beans*, Garbanzo*, Black Eye Pea*, mung beans*, organic koji (tempeh starter).
**A mixture of beans are used in the tempeh and depending on what beans are available at that time.
Store in a slightly warm and dry place during the first and second day. 4 days after the production date, keeps well in the chiller for 5 days and in the freezer for up to 3 months.
Ready to enjoy fresh and raw after 2 days from production date.