Steps in Making Tempeh
Ingredients:
- Soya Beans - 1kg
- Tempeh Starter - 2g or 1/2 teaspoon
- A Bit of Luck (at first until you get the hang of it)
Preparations:
Soak the soya beans overnight. Break the beans for dehulling purpose. Wash thoroughly and remove the hulls as much as possible.
Boil for 45 min- 1 hour. Remove any excess soya bean hulls. Do not worry if you have some left.
Dry the soya beans thoroughly. You can leave it be to dry naturally or cook it a little bit (donot overdone it) or use a fan (we use this way).
Afterwards, mix the dry beans with the tempeh starter. 2grams of our tempeh starter can innoculate about 1 kg of soya beans.
Using a sandwich bag, (punchure the bag 1-2cm in horizontal and vertical pattern), pack the soya beans. Thickness would depend on individual taste. We like it around ~10mm deep.
Press the bag firmly and flat.
(you do not need to use the rolling pin)
Place the bag in a warm area (~30celcius). eg boiler room or near the heater until it start to sweat by it's own (normally after 8-12hours). Remove or switch off the heat source and place the bag at room temperature.
Warning- too hot temperature after it start to innoculate (sweat) will result in a rotten tempeh. In 36-48 hours, the tempeh should be surrounded by white mold that make up the tempeh.
Fresh tempeh is best cooked within a day or two (recommended) or 1 week if kept refrigerated. Frozen tempeh can last for 1 month, the taste will deterioated after that.
Congratulations you have succesfully made a tempeh.....