Chef at 04:12, 14 April 2015

2015-04-14T04:12:50Z

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{{#seo:
|title=Tempeh: Cooking Wiki
|titlemode=replace
|keywords=#tempeh #soybeans #beans #fungi #tofu #wheat #fermented #ferment #dietaryfibre #soybean #vegetariancuisine
|hashtagrev=12032020
|description=Tempeh, or tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form
}}


[[Image:Tempeh.jpg|300px|thumb|right|Raw tempeh]]
'''Tempeh''', or '''tempe''' in Javanese, is made by a natural culturing and controlled fermentation process that binds [[soybeans]] into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. Like [[tofu]], tempeh is made from [[soybeans]], but tempeh 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 [[Dietary fibre|fibre]] and [[vitamins]] compared to [[tofu]], as well as firmer texture and stronger flavour. Tofu, by contrast, is said to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in [[vegetarian cuisine]]; some consider it to be a meat analogue. Even long before people found and realised its rich nutritional value, tempeh was referred to as “Javanese meat.”

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 in order to lower the pH and create a selective environment that favours the growth of the tempeh mold over competitors. A fermentation 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 flavour 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.
=== How To Make Tempeh ===
# Prepare selected [[soybeans]] and wash them with clean water for an hour.
# Boil for two hours.
# Submerge again in hot/warm water for 12 hours to increase the size of the [[beans]].
# Submerge in cold water for another 12 hours.
# After 24 hours of submerging, peel off the outer layer of the [[beans]].
# Boil the [[soybeans]] just enough to kill any germs that developed during submersion.
# Put the [[soybeans]] in a separate container, and leave them to dry or until there is no water left.
# Mix the [[soybeans]] with [[yeast]], the fermentation will take about 20 minutes to develop some [[fungi]] on the surface. This is the most important phase of making your own tempeh.
# Roll the [[fermented]] soybeans in [[plastic wrap]] with small holes in it (to allow the [[fungi]] to breathe). Traditionally, the fermented beans were wrapped in [[banana]] or teak leaves.
# Leave away from sunlight for 24 hours.
# After 24 hours, leave them into place with light and fresh air for another 24 hours
# The fermented soybeans have become tempeh and are ready for consumption or packaging.

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Beans]]
[[Category:Prepared foods]]
[[Category:Fungi]]

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Tempeh - Revision history

Chef at 04:12, 14 April 2015