【豆渣丹贝】Okara Tempeh

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!

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

 

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！

今天做了一批鹰嘴豆丹贝，比大豆做的软宣，也一样好吃。

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!

【印尼碎碎鸡】Ayam Penyet

 

印尼饭菜里我最喜欢吃的就是这款碎碎鸡饭了，没有之二。它有着所有我喜欢的东南亚元素，香辣美味，加上我喜欢的炸豆腐和炸丹贝和清爽的沙拉，完全满足了我的味蕾和胃。

平时我都是到离家半个小时车程的印尼超市买费城过来的碎碎鸡饭盒，刚好豆果美食上我有个可爱的粉丝让我写这款碎碎鸡的食谱，要求了快一年了。刚好这周做了一批芭蕉叶丹贝，就做一次碎碎鸡吧！

Nasi Ayam Penyet is my absolute favourite Indonesian dish, which is second to none. It has all the Southeast Asian elements that I liked. Spicy and savory, together with my favorite fried tofu and tempeh, and a refreshing salad on the side. It is a complete satisfying meal to the taste buds and the stomach.

I usually get my Ayam Penyet fix from an Indonesian supermarket half an hour away from home. It just so happens that I have a lovely fan from a China cooking app that has been asking me to write a recipe on Ayam Penyet for almost a year now. 

Since I just made a batch of Tempeh this week, it is a good time to make this Ayam Penyet since the side is ready. And a good chance to crossout one of my to do list.