I love tempeh as a side dish for rice dishes and have been making tempeh at home pretty frequently. I normally make my tempeh in zipped lock bags or clean plastic bags.
I have been wanting to make my tempeh wrapping in banana leaves, as banana leaves contain polyphenol compounds, as contained in tea leaves. Due to the polyphenols, banana leaves produce a distinctive taste and aroma in tempeh.
Besides, I am all for a much more environmental friendly options any time!
我很喜欢吃丹贝且经常在家制作，我通常用干净的塑料袋制作丹贝，也一直想着要用香蕉叶包裹制作丹贝。
1 1/2 杯 大豆 （或250克）
1 大勺 白醋/苹果醋
1 小勺 或 5 克 丹贝黴菌（Tempeh Starter）
水 适量
6 张 12 x 8 寸的 芭蕉叶
6 张 13 x 9 寸 的 烘焙纸/油纸
Ingredients：
1 1/2 cup Soy bean（250 gm）
1 tbsp Vinegar
1 tsp or 5 gm of Tempeh Starter
Water for cooking
6 pieces of 12 x 8 inches Banana Leaves
6 pieces of 13 x 9 inches parchment papers
Soaked soy 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 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 of water, pour the water so that the hulls 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 with1 tbsp of vinegar, microwave the beans for 8-10 minutes. Drain and continue cooking the bean for 1 minute in mocrowave. Take out and stir the bean, and add another minute, repeat the process for 4-5 times or till the water content reduces significantly.
Leave the cooked beans aside to cool, when the bean's temperature is just slightly higher than room temperature (around 30 C), mix in 1 tsp of the tempeh starter，mix well so that most beans are coated with the starter, this is to ensure the beans inoculate evenly. Make sure you wait for the beans to cold down to around 30 C before adding starter, high heat could kill the starter.
先把黄豆泡水10-12个小时，记得水一定要没过豆子2-3寸，确保豆子吸饱水份。
开始制作丹贝，把泡好的豆子用手用力抓，尽量把豆壳抓开，把豆子瓣开更好。然后漂洗，把豆壳去掉，有些没去干净的豆壳留下也没关系。
然后加水没过豆子，加入1 大勺的白醋/苹果醋，微波8-10分钟。倒掉水，加热一分钟，拌匀，再加热一分钟，做这个动作4-5次。直到豆子的水份减少。
冷却豆子，至室温，拌入丹贝黴菌，一定要拌匀，这样丹贝才会发酵均匀。也记得要冷却豆子，不然黴菌会失效。
Put the washed and dried banana leaves over the parchment paper, take about half a cup of soy beans and place them in the middle spread to even out. Fold the banana leaves and baking paper from the top and bottom, and both left and right ends to wrap into a pouch.
Repeat to wrap all the remaining beans, this recipe should give you around 5-6 packets of tempeh. Place the tempeh in a warm place (30C/85F), and ferment it for 36-48 hours.
The beans should be covered completely with white mycelium when it is done, and feels lighter in weight when lifted up. When the entire contents can remove from wrappers as a whole, the tempeh is done!
把洗干净擦干的芭蕉叶放到烘焙纸上，取大约半杯的豆子放到芭蕉叶上，铺平。把芭蕉叶和烘焙纸折起包好。
把所有的豆子都包好，摆到温暖处（30C/85F)，发酵３６－４８个小时。
当所有豆子被白色的黴菌包围，整个豆饼变得轻盈，可以整块脱离包装的时候，丹贝就做好了。
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