Tempeh
A book published in Indonesia in the 16th century mentioned tempeh already as being produced and consumed; we might therefore assume, it had been existing already a while before. Pic 1 mentions soy beans to be fermented already in the 12-13th century.
Basically it is a simple fermentation of dehulled cooked soy beans with Rhizopus, a specific yeast in Java (ragi).
I attended a workshop at Malay Heritage Centre to find out how to make my own tempeh. Here I share my love for tempeh:
A book published in Indonesia in the 16th century mentioned tempeh already as being produced and consumed; we might therefore assume, it had been existing already a while before. Pic 1 mentions soy beans to be fermented already in the 12-13th century.
Basically it is a simple fermentation of dehulled cooked soy beans with Rhizopus, a specific yeast in Java (ragi).
I attended a workshop at Malay Heritage Centre to find out how to make my own tempeh. Here I share my love for tempeh:
Basically it is a simple fermentation of dehulled cooked soy beans with Rhizopus, a specific yeast in Java (ragi).
I attended a workshop at Malay Heritage Centre to find out how to make my own tempeh. Here I share my love for tempeh:
I attended a workshop at Malay Heritage Centre to find out how to make my own tempeh. Here I share my love for tempeh:
Here the steps of fermenting your own tempeh:
1kg soy beans (kedelai or kadele) soaked in water (any temperature) 24 hours
unhull and break them , best in a textile bag and rub and hit softly with a noodle wood , wash the skins off
boil beans 45min, then strain, spread them out to dry
in a bowl mix the dried beans with 1 teaspoon tempeh starter / special yeast named ragi
(mix it will, best with a wooden spoon, no metal, no hand, to avoid any contamination (for fermentation, cleanliness is utmost important).
(mix it will, best with a wooden spoon, no metal, no hand, to avoid any contamination (for fermentation, cleanliness is utmost important).
fill mixture in leafs, either banana (daun pisang) or daub simpuh air. It is possible to use plastic or milk containers, but poke holes for ventilation.
the fermentation takes 30 hours at a dark dry place, and then the tempeh can be eaten, or kept in the fridge 2-3 weeks.
tempeh can be fried, cooked, but it can actually also be eaten raw as it had been pre cooked.
the fermentation takes 30 hours at a dark dry place, and then the tempeh can be eaten, or kept in the fridge 2-3 weeks.
tempeh can be fried, cooked, but it can actually also be eaten raw as it had been pre cooked.
find my variations of tempeh dishes here