Friday, June 2, 2023

Home-made Chickpea Tempeh/Tempe 【鹰嘴豆丹贝】



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。


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!


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!


1 杯 或170克 鹰嘴豆

1 大勺 白醋/苹果醋

1 小勺 或 1 克 丹贝黴菌(Tempeh Starter

水 适量

2 张 干净的塑料袋

1 cup/170 gm Chickpeas
1 tbsp Vinegar
1/4 tsp or 1 gm of Tempeh Starter
Water for cooking
2 Clean sandwich/zipped lock bags

1. 先把鹰嘴豆泡水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。
2. 开始制作丹贝,把泡好的豆子洗净沥干,加水没过豆子,加入1大勺的白醋/苹果醋,炉子上煮20分钟至豆子7-8分熟,把豆子取出用清水泡几分钟。

3. 用手把豆子抓抓,尽量把豆壳抓开。然后漂洗,把豆壳去掉,有些没去干净的豆壳留下也没关系,沥干备用。

4. 在豆子里拌入1小勺的丹贝黴菌,一定要拌匀,尽量让每颗豆子都裹黴菌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。

5. 把塑料袋用叉子或竹签均匀地插上许多洞洞,这个动作是让丹贝黴菌能够有空气,帮助发酵。

6. 把豆子平均放入两个袋子里,封密袋子。然后把豆子铺平,摆到温暖处(30C/85F),发酵36-48个小时。

7. 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。

1. Soaked chickpea for 10-12 hours, make sure the beans are all submerged in water.
2. Place the chickpeas with half pot of water over the stove, add 1 tbsp of vinegar and boil the chickpeas for 20 minutes until it is about 70-80% cooked. Drained and rinse the cooked beans with cold water for a few minutes. 
3. Use your hand to squeeze the chickpeas in a kneading motion to remove as much the hulls as  you can, also to break the beans. Stir the water gently so that the hulls will come to the surface of water, pour the water so that the hulls can be removed, add fresh water and continue this process until most hulls are removed, not too worry if some are remaining. Drained and set aside.
4. Mix in 1 tsp of the tempeh starter to the chickpeas,mix well so that most beans are coated with the starter, this is to ensure the beans inoculate evenly. 

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 chickpeas, seal the zipped lock bags and leave it aside at warm place 30C/85F,ferment for 36-48 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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