Online Culinary Business Workshop, Terik Tofu Tempeh

JAKARTA (2 May 2021) - The Ministry of Social Affairs together with the Economic Heroes discussed Terik Tofu Tempeh Menu at the Culinary Business Online Workshop delivered by Herman Basuki as a mentor, instructor, and coordinator of the culinary business and home industry clusters, and Chef Muji as the Surabaya Hotel School Product Instructor, which shows the beneficiaries and other business actors in the Culinary Business sector how to make this menu.

Terik Tofu Tempeh is a traditional food menu typical of East Java, especially in Malang. Terik comes from the Javanese language, which means Tunas (Bud). "The language is the term used for food originating from East Java," explained Herman.

Chef Muji explains how to process the making of terik tofu and tempeh, namely by grilling the tofu and tempeh so that they have a different sensation of aroma and taste without going through the combustion process.

The ingredients needed to make this menu are tofu, tempeh, ginger, galangal, coriander, ground pepper, cayenne pepper, green chilies, red chilies, lime leaves, bay leaves, salt, sugar, paste or white base seasoning, coconut milk, lemongrass which has been cut 5cm long, oil and water.

In the Online Culinary Business Workshop on Facebook Live Pahlawan Ekonomi, Chef Muji also immediately practices and explains in detail how to process the making of terik tofu tempeh to the Beneficiaries of the Centers owned by the Ministry of Social Affairs and Business Actors in the culinary field.

This menu is the mainstay of the original Malang ancestors or elders in particular, "people in the land of Java must know it, from the sensation of this food everyone will remember, especially the millennial generation will definitely appreciate the inheritance of our ancestors, "said Chef Muji.

The taste of terik tofu and tempeh is predominantly savory, for the spicy taste, a few cayenne pepper seeds are added. This typical Malang food, from the time of the ancestors or elderly, never used instant spices. "Because the ancient Javanese people already had a philosophy, this food did not need to use seasonings, still how to compose these ingredients into a savory or spicy taste", explained Chef Muji.

At the end of the Culinary Business Online Workshop, Chef Muji also provides information about the price of each ingredient that will be processed to become a menu of terik tofu tempeh. This menu is very easy to make, and the price of each of the ingredients needed is not too expensive.

The Culinary Business Online Workshop was attended by the Head of the Center, employees and beneficiaries at the Social Rehabilitation Centers belonging to the Ministry of Social Affairs, as well as business actors in the culinary field.