Tempeh or Tempe
Tempeh or Tempe

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, tempeh or tempe. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Tempeh or Tempe is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Tempeh or Tempe is something that I have loved my entire life. They are nice and they look fantastic.

Tempeh or tempe (/ ˈ t ɛ m p eɪ /; Javanese: témpé, Javanese pronunciation: ) is a traditional Javanese soy product that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Here a special fungus is used, which has the Latin name Rhizopus oligosporus, usually marketed under the name tempeh starter. Like tofu, tempeh is a soy-based product.

To get started with this recipe, we have to prepare a few components. You can cook tempeh or tempe using 4 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Tempeh or Tempe:
  1. Get 250 g dried soy beans
  2. Get 1/2 teaspoon tempeh starter (can buy in eBay)
  3. Make ready 2 tablespoon vinegar/ lime juice (I used malt vinegar)
  4. Make ready Enough water to cover and boil

Unlike tofu's bland flavor profile, tempeh has a naturally nutty flavor. Tempeh is a traditional Indonesian food made from soybeans that have been fermented, or broken down by microorganisms. Following fermentation, the soybeans are pressed into a compact cake that is. A terrific vegetarian source of protein, tempeh is fermented, cooked soybeans formed into little cakes that are dry and firm.

Instructions to make Tempeh or Tempe:
  1. Soak the soybeans in clean water for 8 hours or more (overnight). I did mine after dinner and make the tempeh when I eat my breakfast. I find it better to do this in your pan to get less dishes to wash. Make sure that the water is at least 1.5 times your beans depth because the beans will soak the water in.
  2. Throw the remaining water (use it to water your plants), replace with clean water, start boiling in medium heat for 30 minutes.
  3. Add 1 tablespoon of vinegar to the water, keep boiling for another 10 minutes.
  4. This will take some time, prepare your music or your tv/movie to watch. Dry the beans by putting them in between 2 clean kitchen towels. Press the towels to get the hulls off the beans. Take the hulls off, keep doing this until you think all hulls are off. Split beans are expected! You can mix the hulls in your stew or soup.
  5. Ensure that the beans are both dry and cool enough, by leaving them between the cloth (if you can get different dry ones) for at least an hour. While doing this, you can prepare you resealable bag, puncture them using a fork, as many as you can in about 2cm radius for the entire bag.
  6. Add half of the beans into one bag. Add half a teaspoon of vinegar and 1/4 a teaspoon of tempeh starter inside the bag. Mix well as if not, the spore won't be distributed properly, resulting in uneven sprouting.
  7. If the weather is good and temperature is 25° or more, you can leave them inside a well ventilated box near your window (but not in direct sun) with a bowl of water. If it isn't, one suggestion is to put it inside an oven with the light turned on. Make sure that the room is not too cold at night. If you don't plan to use thermometer and oven/incubator, it's better to start your incubation in the morning for at least good temperature start.
  8. Wait for 48 hours. If they sprout correctly, in 24 hours you will see condensation inside your plastic bag, a bit of white sprouting, and the bag being warm when you're touching them. Maybe a placebo effect but I flip the bag whenever I check them for an even sprout distribution
  9. In 48 hours, you will get your tempeh ready. It's ok to wait for another 24 hours, but if they are black sprouts (especially near your holes), it's OK to eat but it's a sign for you to put it inside the fridge and stop the incubation.
  10. The tempeh is ready to be cooked! The easiest way is to dip it into salted, garlic water and fry. You can also dip it into a fry mix. They should last about a week in the fridge (better to cook it sooner though) and longer inside the freezer. You can reuse the resealable bags for your next batch.

Following fermentation, the soybeans are pressed into a compact cake that is. A terrific vegetarian source of protein, tempeh is fermented, cooked soybeans formed into little cakes that are dry and firm. Because it's firm, sliced tempeh holds together well during cooking. While meats provide a rich source of protein, they don't work for all diets; tempeh – derived from soybeans – fits into almost. Tempeh and tofu are processed soy products.

So that’s going to wrap it up for this special food tempeh or tempe recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!