Thursday, June 2, 2011

Home-made Tempeh/Tempe

Tempeh/Tempe is a fermented soy bean product originally from Indonesia. It is traditionally made with cooked soy bean (shelled) naturally cultured/fermented with Rhizopus spp. wrapped in banana leaves,  and leave it under Indonesia/Malaysia's tropic weather (30C/85F)for 36-48 hours. 

A white colour cake will form, and can be use to cook many delicious dishes, it is often used as meat analogue in some recipes too.

It has gained more and more fame amongst vegetarian/vegan, so much so that people do start making it at home!
And here are the way to make home-made Tempeh/tempe.

1 cup Soy bean(300 gm)
1 cup Black Bean ( 300 gm)if not available, just use 2 cups of soy bean
1 tbsp Vinegar
1/4 tsp or 1 gm of Tempeh Starter
Water for cooking
2 Clean sandwich/zipped lock bag

Soaked soy bean and black bean for 10-12 hours, make sure the beans are all submerged in water.

Use your hand to squeeze the soaked bean in kneading motion this is to remove the hulls as much as you can, also to break the beans. Stir gently so that the hulls will come on the surface, pour the water so that the hulls will be removed, add fresh water and continue this process until most hulls are removed, not too worry if some are remaining.

Now using a microwavable cook ware, add enough water to the beans, and 1 tbsp of vinegar, microwave the beans for 8-10 minutes. Remove water, now cook the bean without water for 1 minute, take out, stir well, and add another 1 minute, repeat for 4-5 times or till the water content reduced.

Leave the cooked beans aside to cold down, when the bean's temperature is just slightly higher than room temperature (around 30 C),  mix in 1/4 tsp of tempeh starter,mix well so that the beans could be inoculate evenly. Make sure you wait for the beans to cold down before adding starter, high heat could kill the starter.

Take 2 plastic bags and perforate them with holes evenly distribute with tooth pick or bamboo stick, this will allow the mould to breathe.

Fill the bags equally with the beans, and fold the opening, lightly burn to seal the folded edge,leave it aside at warm place 30C/85F,ferment for 36-49 hours.

The bags should be filled completely with white mycelium, and bags become lighter, when the entire contents can be lifted out as a whole piece easily, it is done!

中文版,For Chinese,Click --》丹贝制作

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