Alfonsus Nathanael
XIIS2 / 4
WRITING PLAN
Introduction:
Tempe is a traditional Indonesian food made from fermented soybeans. It is a nutritious and delicious
source of protein that is common in Indonesian cuisine. It is made by a natural culturing and controlled
fermentation process that binds soybeans into a cake form.
Explanation:
The process of making tempe starts with soaking dried soybeans in water for several hours to soften
them. After soaking, the soybeans are rinsed and drained, then ground into a smooth paste. The paste
is then mixed with a culture of Rhizopus mold, which is responsible for the fermentation process.
The mixture is then placed in a warm and moist environment for several days, during which the mold
grows and ferments the mixture, transforming it into tempe. During this time, the mixture should be
stirred regularly to ensure that the mold grows evenly and the mixture ferments evenly.
After several days, the tempe is ready to be removed from the mold and cut into the desired shape. It
is then ready to be cooked and enjoyed in a variety of dishes.