Vegetarian
Tempeh
A firm cake of soybeans fermented with the Rhizopus mould, wrapped in leaves. It has a nutty, slightly mushroomy taste and a dense texture. It is an iconic protein from Java, eaten fried every day.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Soak the soybeans overnight in plenty of water, then rub them to remove the skins that float up and rinse them.
- Cook the soybeans for 30 to 40 minutes in boiling water with the rice vinegar added, until they crush easily between your fingers.
- Drain, dry the beans on a tea towel, then let them cool to about 30 °C; they should no longer be steaming.
- Mix the starter with the salt and coriander, sprinkle over the soybeans and stir to spread evenly.
- Spread the mixture in a layer about 2 cm thick on the banana leaves or perforated paper, then fold up and press lightly to form a slab.
- Place the slab somewhere warm (28 to 30 °C) for 24 to 36 hours; by then the white mycelium covers everything and the whole thing holds together as a block.
- Cut the tempeh into slices or cubes, then fry it in hot oil for 4 to 5 minutes until nicely golden.
- Serve hot with rice and a drizzle of mild chilli.
Variations and tips
Using what you can find. Tempeh starter is sold online; otherwise, keep a little store-bought tempeh as a starter for your next batch.
Marinated version. Marinate the slices for 15 minutes in soy sauce, crushed garlic and a little palm sugar before frying.
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Indonesia
Indonesia
Indonesia
Indonesia
Indonesia
Indonesia
Indonesia
Indonesia
Original Ecomely recipe.