Home cooking attempt — Tempeh from scratch

I spent an afternoon making Tempeh from scratch following a traditional recipe. Getting tempeh right was the main challenge — it's not as straightforward as it looks. The complex from slow-cooked rendang result was rewarding once I got it right.

Indonesian cuisine spans over 17,000 islands with dramatically different regional traditions. I served it with jamu herbal drink as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Tempeh yourself gives you a new appreciation for what goes into it at a restaurant.