Indonesian Tempeh
Tempeh is a traditional Indonesian superfood, made by fermenting soybeans with a starter culture. Tempeh has a rich smoky flavor and aroma with a firm, creamy, nutty texture. It is a great source of protein and vitamin B-12. Fermentation aids in developing a natural umami flavor which will make you fall in love with it.
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Tempeh has no cholesterol, and it’s a good way to get B vitamins, fibre, iron, calcium, and other minerals.
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100 grams of Tempeh contains 21 grams of Protein.
Things You Need
Instructions
Soak the beans overnight for 10-12 hours in filtered water. They will triple in size, so use pot and water accordingly.
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Massage the beans with your hands and keep working until the beans are all split. The hulls will float to the top in the water.
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Carefully remove the hull floating on the top using a colander or a sieve. Rinse the beans 2-3 times with fresh water.
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Boil the beans with adequate water for 1 hour, or until completely cooked. At 40 minutes mark, add the vinegar and continue to boil. Discard the water.
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Lay the beans on a clean towel, and pat them dry. Put them under a fan and let them air-dry for 10 minutes, or till they are dry to touch. Alternatively, use a hair dryer to blow hot air.
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Once the beans are dried, put them in a bowl, sprinkle 1 packet of tempeh starter culture and mix thoroughly.
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Take a zip lock bag, fill the soybeans, and spread it to form a 1-inch thick layer. Poke holes using a toothpick or a skewer. Alternatively, you can use a banana leaf.
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Leave it to ferment at 30-35°C for 36-48 hours.
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Store in the refrigerator for 10 days or 6 months in the freezer.