天貝製作 The Making of Tempeh

Yield: 1 Packet

天貝製作 The Making of Tempeh

Tempeh

Transform simple channa dhall (split chickpeas) into a wholesome, protein-packed tempeh with this easy-to-follow recipe. Tempeh, a traditional Indonesian fermented food, is made by binding cooked beans into a firm, cake-like block using a tempeh starter.

This process not only enhances the nutritional value but also creates a unique, nutty flavor.

Perfect for vegans, vegetarians, or anyone looking to add a healthy, fermented protein source to their diet, this homemade tempeh is versatile and can be used in stir-fries, sandwiches, or salads.

Prep Time 1 hour
Cook Time 1 hour
Additional Time 6 hours
Total Time 8 hours

Ingredients

  • Channa Dhall 马来豆 500g
  • Vinegar 醋 2 tbsp
  • Tempeh Starter 天贝菌粉 1 tsp

Instructions

  1. Wash the channa dhall and soak for about 10 hours. After soaking, pour away the water and wash the beans again.
  2. Boil the beans with clean water for 15-20mins until cooked, but not too soft or mushy. Add 2 tbsp of vinegar 5min before the beans are done.
  3. Drain away the water and transfer the beans to a big tray that is laid with a clean cloth. Spread out the beans to air dry. You can speed up the drying using a hair dryer to blow or a cloth to wipe.
  4. After drying, transfer the beans to a big bowl. Add 1 tsp of tempeh starter and mix well.
  5. Prepare 4 or 5 plastic bags, each measuring 4”x6”. Use a satay stick to poke holes on both sides of the bags at 2cm apart.
  6. Fill each bag with 200g of beans. Put them at a well ventilated place for fermentation. Avoid direct sunlight and cover them with a cloth.
  7. After about 20 hours, the beans start to produce heat and water vapour appears inside the bags. This is a sign of fermentation taking place.
  8. After 30 to 36 hours, the beans become a firm block and feel warm. When all the beans are covered with the white stuff, the tempeh is ready.
  9. Put the tempeh in the fridge and consume it within 4 to 5 days. If frozen, it can be stored for 2 to 3 months.
  1. 馬來豆洗後用水浸泡10小時,倒掉浸泡的水,把豆再洗一次。
  2. 加入乾淨的水把豆煮熟(15至20分鐘),避免煮到太軟或太爛。煮好前的5分鐘加入2湯匙的醋,攪均勻,把煮好的豆子瀝乾。
  3. 準備一個大盤上面放一塊乾淨的布,把豆倒在盤上攤開晾乾,可用吹風機吹乾或用布抹乾。
  4. 豆表皮乾了後,倒入大碗裡,加入1茶匙天貝菌粉,攪拌均勻。
    準備4或5個塑膠袋子,每個4x6寸大,用沙爹枝在袋子兩面穿孔,孔之間分開2公分。
  5. 每個袋子裝入200克的豆,然後放在通風乾淨的地方等待發酵,避免太陽光直接照射,可用布蓋著。
  6. 大約20小時後,豆開始發熱,袋子裡佈滿水氣,表示豆已經開始發酵
  7. 大約30至36小時後,袋子裡的豆形成一個紮實的大塊狀,感覺溫熱,當白色的菌種覆蓋所有的豆後,天貝就玩成了。
  8. 把天貝放入冰箱裡,4至5天內吃完,或冷凍可存放2至3個月。

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 3Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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