Home Business

Making business is not my dream actually but having chances to do it why not!

HOME MADE TEMPE/TEMPEH

I started small business from my photography actually. It's kind of slow but I don't see it as big problem since photography is my hobby. If any body wanna get the pic taken then I'm ready.

Photo Studio



(Affordable photographer in Jax, Florida)


Since I love taking pics, I take pics most of anything. I learn a lot and I am proudly saying I made quite progress in my pics. Food Photography! 
If you never know about food photography then don't under estimate it! 
Tho you have good camera, it won't guarantee you can make good pic. 
Food photography has lot of arts. You should know lots of aspects in it.

Long story short, I made lots of food photos in my kitchen. Glad most of my friends love them. That's how I started my kitchen business I guess. They saw my food photos! 

Some of my friends wanna order the food I made! 
Oh really!! I was quite reluctant selling food but after couple of days thinking it then I finally said Okay!

The food I sold first time was Pukis O_O 
My hubby was only smiling.
Yea he was the one who drove me to deliver the food and seemed he didn't like that much >_<
So I never offer selling food anymore.
Got to be able to drive, girl!
Yea yea yea.. I know!

Then making Tempe! It is another skill I could do in the kitchen.


What is Tempe/Tempeh?

Although not a common item in most households in the United States, tempeh, with its distinctively nutty taste and nougat-like texture, is increasing in popularity. It easily absorbs the flavors of the other foods with which it is cooked making it adaptable to many types of dishes. Tempeh can be found in health food stores and specialty markets throughout the year.

Tempeh has been a staple in Indonesia for over 2000 years. It is a highly nutritious fermented food traditionally made from soybeans and its high protein content makes it a wonderful substitute for meat. It is typically made by cooking and dehulling soybeans, inoculating them with a culturing agent (like Rhizopus oligosporus), and then incubating the innoculated product overnight until it forms a solid cake. 

read the whole  info about tempe through this link http://www.whfoods.com/genpage.php?tname=foodspice&dbid=126

I am quite proud to be Indonesian who can make Tempe in USA. It was started from my friend who lives in Tampa, FL. She started making tempe which i am not sure when to be exact actually. She is the real Entrepreneur if I may say. She made her own experiment of making starter. That's awesome.
Even in Indonesia I don't think the tempe sellers produce their own starter *sotoy*. Well, anyway the idea is when I was almost 2years in USA and started missing Tempe. Long story for short, I met Indonesian friend and bought some Tempe ready to be cooked but still curious whether I could make it from scratch and fortunately she also makes ready tempe starter kit for those who live outside her area, hard to find it and wanna try making it. 

First time was soooo afraid making it since I heard some Indonesian friends said "I tried and failed." BIG OH_OH.. 

Following the instruction of making it, *well quite taking times tho especially cleaning it *read dehulling* after soaking it* voila my first tempe done successfully! Yuhuuuuu what an achievement! LOL


Becoming a Tempe maker and seller? 

After several times making Tempe and always success, Alhamdulillah, I asked my sister in Indonesia to get me the starter. Since she has no idea where to buy it but wanna help her little sister in USA who is desperado wanting it hahhaha lebay sorry* she is quite smart asking the tempe seller whom she knows well for it. So I got it few months after that. I was quite worried still. Starter was already few months old, will it survive? Only one way to find out, processing it! Glad I have hubby who loves Asian food. Since he knows the good thing of Tempe too tho, so we searched soy beans and tried it.
There's funny story about him. Na-ah better not tell you that.LOL


Let me give you brief important info from that link so you don't get confused with fermented and unfermented soy beans. Tempe is fermented soy, OK!

.. As dangerous as unfermented soy is, fermented soy from organic soybeans is a different story altogether and can be a beneficial part of your diet. Fermented soy is a great source of vitamin K2, and K2 (combined with vitamin D) is essential in preventing osteoporosis, cardiovascular disease, dementia, and various types of cancer.

I know some Indonesian friends back then in Indonesia teased me tho for cooking and eating Indonesian food instead of American. Yup I CAN NOT eat American food, thank God if I may say. I can't eat creamy, greasy, cheesy melted uncooked especially. The only food I can eat here is Fillet of fish with no Tartar sauce hahaha. 

Back to my story, the starter I got from Indonesia tukang tempe is a challenge. Why challenge? I didn't expect that much tho. And I have limited info about Tempe starter. My hubby said keep it in refrigerator in ziploc freezer bags. So I transferred it with doubt still whether they were still "alive" or not. 
*2 bags I keep them in freezer section *hope they will still alive, never try it yet and the other bag in refrigerator. So far I use that one* 
Few days after that I did make it. AND BIG success!! Wot wot!!! this is the 4th time of making it! What a pretty Tempe I have. 

Ready to sell it? 

YES!!! Jacksonville,Orange park,Fleming Island, Middleburg,areas only for FRESH ones 

Via Post mail 
USPS priority flat rate

I deliver via post mail for you who really wanna take risk, well so far I did send to OHIO, OR, GA, FL. And they said my tempe was still good. SO happy!
How much?
I sell it per snack ziplock which is 4.5-5 Onz for $3. Minimum purchase is 5packs. 
If You need fresh Tempe, I only can give you maximum order 20 packs.

Payment via Paypal harrellfz@gmail.com
Please pay in advance for ordering. 

How to Order
Please notify me 1 to 2 days in advance and calculate the time when do you want it since the process of making it takes 36hours.








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