Tempeh, is a traditional soy product originally from Indonesia. It is
made by a natural culturing and controlled fermentation process with
tempeh starter, that binds soybeans into a cake form, similar to a very
firm vegetarian burger patty. Tempeh is unique among major traditional
soy foods in that it is the only one that did not originate from another
cuisine.
It originated in today's Indonesia, and is
especially popular on the island of Java, where it is a staple source of
protein. Like tofu, tempeh is made from soybeans, but it is a whole
soybean product with different nutritional characteristics and textural
qualities. Tempeh's fermentation process and its retention of the whole
bean give it a higher content of protein, dietary fiber, and vitamins.
It has a firm white texture and an earthy flavor which becomes more
pronounced as it ages. Because of its nutritional value, tempeh is used
worldwide in vegetarian cuisine, where it is used as a meat analogue,
and contains the needed vitamin B-12 which is produced natural due the
fermentation process.
Tempeh begins with whole soybeans, which are softened by soaking, and
dehulled, then partly cooked. Specialty tempehs may be made from other
types of beans, wheat, or may include a mixture of beans and whole
grains. A mild acidulent, usually vinegar, may be added to lower the pH
and create a selective environment that favors the growth of the tempeh
starter mold over competitors. A fermentation tempeh starter containing
the spores of fungus Rhizopus oligosporus is mixed in. The
beans are spread into a thin layer and are allowed to ferment for 24 to
36 hours at a temperature around 30°C (86°F).
In good
tempeh, the beans are knitted together by a mat of white mycelia. Under
conditions of lower temperature, or higher ventilation, gray or black
patches of spores may form on the surface - this is not harmful, and
should not affect the flavor or quality of the tempeh. This sporulation
is normal on fully mature tempeh. A mild ammonia smell may accompany
good tempeh as it ferments, but it should not be overpowering. In
Indonesia, ripe tempeh (two or more days old) is considered a delicacy.
Our tempeh starter is design to process less black spores, in order to
give it a nice appearance.
In Asia, you typically buy your
TEMPEH ready-made. And if you live there, buying it is like hunting for
a loaf of bread; it is widely available, cheap, and most importantly,
freshly produced. And since it has a savory taste and dense texture, it
easily replaces meat which is typically very expensive.
Abroad however, you'd be hard pressed to find fresh TEMPEH
anywhere. It's only available in a frozen state at Asian markets. These
frozen blocks are a decent substitute, but only until you've had a
freshly made batch of tempeh. The flavor is probably unlike anything the
western palate has tasted before. It is chunky, with an alarming soft
pebbly texture. The flavor is meaty with a little bit of tartness --
somewhere between a ripe mushroom and tofu. When deep fried, the outer
skin gets crunchy and harbors the full intensity of the seasonings you
put into it. Now you can make your own Tempeh, just order our Tempeh
Starter , we include clear instructions. Shipping is reasonable cheap,
and soon you will be eating your own tempeh.
Coded by Esther Sim @ Tempeh Unlimited 2020