Tapai manioc or cassava by the community Bandung - West Java is known as a kind of fermented peuyeum which use basic ingredients cassava or manioc, just use the basic ingredients and the manufacturing process is different so the results are different that is drier than fermented glutinous.
Tapai of cassava fleshy yellow better than white, because cassava is more subtle yellow flesh with no coarse fibers. Cassava nice to be made Tapai is the age of 6 months to 1 year, and recently removed from the garden and immediately steamed.
During this time people found Tapai and peuyeum is the same, but in fact there is a fundamental difference in the two ways of making up akhirnyapun different results.
Tapai of Central Java stored longer because it can not stand fast watery, while peuyeum from West Java more can be retained because it is resistant watery.
b. tools and materials
1. Ingredients
a. Cassava or manioc 5 kg
b. Enough water
c. Ragi Tapai 2 plates
Cassava
As the main ingredient, select good cassava, the white flesh color, without color purple / bluish. To avoid the presence of cyanide in cassava (bitter taste), then cassava sufficiently washed with running water until completely clean.
Then, do not choose cassava tuber hard. Sometimes there is cassava that had hardened like a trunk. Cassava like this will not successfully made the tape. The resulting tape will remain hard.
yeast tape
Can be found in the market. Yeast is used yeast powder, or if the solid form, can be smoothed. The use of yeast tape is around 3% of the weight of cassava. For example, if the weight of 1 kg cassava, then raginya 30 grams.
2. Tool
a. Knife
b. Pan
c. Cormorant
d. Winnowing (nyiru)
e. Stove
f. Banana leaves or plastic
g. wood basket
h. Clean cloth to close your hand
Plastics / banana leaf
Used for packaging of cassava during the fermentation process. Pembungkusannya not too tight (still leaving the air) but also not left exposed (contact with air). For some people, the scent peuyeum will be better when using a banana leaf wrappers.
C. Cassava Production Method Tapai
Manufacture of fermented cassava is not difficult. However, we must pay attention to accuracy and cleanliness in making fermented. If we do not notice these things, chances are we'll fail in making fermented. Tapai will be rotten.
To be able to make fermented cassava, we must pay attention to the steps as follows. No matter how made is as follows.
1. Preparation of materials
a. Choose a good quality cassava and no foul. Cassava will result Tapai good quality anyway. In contrast, poor cassava would cause a failure in making fermented.
b. The next step, peel cassava peel. Then, keriklah part slippery to rough.
c. If the major cassava can be cut. However, if you prefer to make large-sized tape, cassava does not need to be cut.
d. Wash cassava pieces were then immersed for up to 2 hours in water;
2. steaming
a. After soaking, the pieces of cassava steamed for 30 minutes or boiled in boiling water for 15 minutes (until half cooked);
b. Remove and drain (but if steamed cassava need not drained) and then cooled over winnowing or nyiru;
Figure steaming
3. fermentation
a. Meanwhile, crushed yeast until smooth, while the bamboo baskets are washed and then dried in the sun to dry. Then banana leaves wiped with a clean cloth and passed over the flame so slightly wilted;
b. After prepare rattan basket / timber, pot or pan, then line it with several layers of banana leaves both the base and the inner wall in a basket lined with a banana leaf that;
c. Cassava cook lukewarm layer arranged in the basket, then sprinkled with a thin layer of yeast;
d. After that, another layer composed of cassava on top of the previous layer and sprinkled with yeast back. Thus do until the basket is almost full;
Figure Cassava arranged in layers with a given yeast
e. At the top of a pile of manioc, sprinkle the yeast again before closing with three layers of banana leaves;
f. Baskets filled put in place that is clean and not hot (shielded from the hot sun or extreme heat) and ant-free for ± 2 to 3 days;
g. Tapai cassava has been finished and ready to be served;
h. Tapai can be packed in plastic bags and stored at cold temperatures (0 to -5 ° C). At room temperature (15-30 ° C) rapidly fermented sour;
D. Flowchart of Cassava Development Tapai
Cassava
Cut into pieces
peeled
wash
soaked
Boiled until half cooked
drained
is leavened
Wrapped in plastic or taro leaves
Diperam (2-3) days
Peyeum
E. Things you Need to Look For
1. Tape / Peuyeum that either has the following characteristics.
a. on the outside there is a whitish color;
b. on the inside amber;
c. soft;
d. It tastes sweet;
e. not watery or wet.
2. Peuyeum can last up to three days, the passing of it, the fermentation process will continue, thereby increasing the alcohol content and it will turn into a little bitter.
3. At the time pembaluran yeast, do it with clean hands.
4. If the storage time (fermentation) too briefly, then peuyuem will not be so; not sweet and still hard; this can be overcome by storing it overnight again or to obtain a good peuyeum.
5. If the fermentation time is too long, then peuyeum will be very soft, slightly damp / watery, and tasted a bit sour / bitter. This means beginning to form alcohol.
6. If peuyeum already finished, can be directly consumed or processed further.
7. Peuyeum freshness can be maintained when stored in the refrigerator (the refrigerator) and can last up to 5 days.
Tidak ada komentar:
Posting Komentar