丹貝（tempeh）发源于东南亚的印度尼西亚，是一种大豆/豆类发酵食品，又名天培/天贝。
传统的做法是把煮熟脱皮的大豆加入根黴属（Rhizopus spp.）真菌，用香蕉叶包裹，室温（30C／85F）左右发酵36-48个小时，成白色饼状豆制品.可以用来烹调成多种不同的美食，是天然的肉类代替品。
丹贝的蛋白质和氨基酸含量很高，有素食者的肉类的美称，丹贝含有的游离氨基酸为总氨基酸含量的76%，是大豆发酵前的6倍。除此之外，维生素B12的含量也很高，是大豆发酵前的60倍左右。
真是营养好吃的食品，和豆腐/纳豆齐名喔！在欧美，丹贝也越来越受素食者的欢迎，一般的健康食品专卖店如 Whole food/Trader Joes 都有售卖丹贝或丹贝制作的素食品，也越来越多人开始自己在家制作丹贝罗！
前两天做了香浓好喝的豆浆，剩下的豆渣拿来做了丹贝。豆渣丹贝发酵很快, 大概24小时就发酵好了，做好的丹贝口感很绵密，味道非常好，真是变废成宝呢！
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!
Today I tried making tempeh with Chickpeas and it turned out to be softer and equally tasty comparing to the Soy bean version!
I made some soy milk at home two days back, and used the pulp/Okara to make tempeh. Okara tempeh ferments very quickly, and takes only little more than 24 hours to ferment.
The Okara tempeh has a soft texture and tasting really good. It is really a good way to turn waste into treasure!
Ingredients：
1 cup/170 gm Soybeans
1 tbsp Vinegar
1/4 tsp or 1 gm of Tempeh Starter
Water for cooking
2 Clean sandwich/zipped lock bags
1. 先把黄豆泡水10-12个小时，沥干水后加4杯清水入搅拌机里搅拌1-2分钟。把豆浆/奶用筛子或纱布过滤出来，可以不必挤太干，豆渣稍微湿润一点也是可以的。
2. 把豆浆倒入小锅里煮滚后转钟火煮20分钟，加冰糖调味即可。
3. 剩下的豆渣用来制作丹贝，豆渣里加入1大勺的白醋/苹果醋拌匀，放到一个稍微深的盘子，入微波炉里高火转7-8分钟，取出拌拌散热至室温。
4. 在豆渣里拌入丹贝黴菌，一定要拌匀，这样丹贝才会发酵均匀。也记得要冷却豆渣至室温，不然黴菌会失效。
5. 把塑料袋用叉子或竹签均匀地插上许多个洞洞，这个动作是让丹贝黴菌能够透气，帮助发酵。
6. 把豆渣均匀放入两个袋子里，封密袋子，铺平，摆到温暖处（30C/85F)，发酵24-30个小时。
7. 当所有豆渣被白色的黴菌包围，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。
1. Soak the soybeans in water for 10-12 hours, drain the water, add 4-5 cups of water into the blender and blend for 1-2 minutes. Sieve/squeeze the soymilk/milk with a sieve or muslin clothe, keep the Okara/Soybean Pulp aside.
2. Pour the soy milk into a small saucepan and bring to a rolling boil, turn the heat to simmer and cook for 20 minutes, add rock sugar as per your taste.
3. Use the Okara/Soybean pulp to make tempeh. Add 1 tablespoon of white vinegar/apple cider vinegar to the pulps and mix well. Place the pulps on a slightly deep plate, cover with lid and cook the pulp in microwave oven at high for 7-8 minutes, take it out and spread the pulps until it cools down to room temperature.
4. Stir the tempeh starter into the pulps, be sure to mix it well, so that the tempeh will ferment evenly. Also remember to cool the pulps to the room temperature, otherwise the starter will lose its effectiveness.
5. Take 2 plastic bags and perforate them with holes evenly distribute with a tooth pick or bamboo stick, this will allow the mould to breathe.
6. Fill the bags equally with the Okara, seal the zipped lock bags and leave it aside at warm place 30C/85F，ferment for 24-30 hours.
7. 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!
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