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Tempe Benguk - Traditional Food Special from Kulonprogo So Delicious

Tempe Benguk - Traditional Food Special from Kulonprogo Nan Delicious
There is no one like Jogja . Yes, every city always has its own unique features that may not be found elsewhere. One of the typical is culinary.

If you are in this beautiful city do not forget to taste a variety of delicious traditional food or Jajanan Pasar, such as cenil, klepon, gatot, tiwul and various other snacks which of course friendly on the tongue at once friendly in the pocket. Uniquely along with the times, various traditional snacks are able to survive in the middle of the fierce culinary competition is always dynamic. Tempe benguk one of them.

What is Tempe Benguk?

Tempe Benguk is a kind of processed food made from beans or peanuts. The shape is almost the same as soybean tempe, it's just beans bigger size and has a very distinctive flavor. This food is one of traditional food in Yogyakarta, especially Kulonprogo area.

Benguk itself is a type of plant - nuts that grow in vine. These plants can grow in all places in the lowlands or in the highlands. To plant it does not require a special way, but only planted in the empty land and left to live by itself. In Tempe Benguk this material used is the bean seeds. The shape of the bean is slightly oval and flat, usually has a blackish color.

How to make Tempe Benguk?

In making Tempe Benguk is almost the same as making tempe in general, but it takes a long time and requires caution. In the process of making, tempeh should be soaked in advance for about 2 days. This is done to remove the musty odor on the bean and make the peanut more soft. After that the beans are then boiled until cooked and cooled. Then the beans are mixed with yeast and in the wrapper using leaves until to be the tempe.

Besides spiced garlic and coriander and fried, tempe is often processed by way of whining. "Sengek" is one of the most popular ways of processing tempeh benguk. In addition to using a variety of spices typical of the archipelago, the addition of coconut milk in this process makes tempe benguk become one of the typical culinary Kulon Progo is still able to compete in the middle of the tight competition of modern culinary. However, the name of tempe benguk is now synonymous with tempe benguk processed foul

Steps In Making Tempe Benguk

  • Cultivation of koro beans by boiling for ± 60 minutes to boil. Because koro seeds are gummy and can cause the bitter taste in the damp so to eliminate it can be done by mixing ash into the decoction. Lift and drain. 
  • Next, open and remove the skin part and clean the inside. 
  • Pour clean water into the basin and soak the benguk that has been removed from the skin and cleaned into the water in the basin container. Let stand for 3 days. Lift and drain. 
  • Next, the damp soaked for 3 days is mixed with yeast and then wrap it with banana leaves. 
  • Place in a place that is not damp and air. Allow up to ± 2 days to become tempe benguk. 
  • Tempe benguk already made and usually cooked with pan-fried with some vegetables or cooked with a mixture of spices of bacem as in serving tempeh cuisine.

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