Yield: 1 Packet
天貝製作 The Making of Tempeh
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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
- Wash the channa dhall and soak for about 10 hours. After soaking, pour away the water and wash the beans again.
- 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.
- 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.
- After drying, transfer the beans to a big bowl. Add 1 tsp of tempeh starter and mix well.
- 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.
- 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.
- 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.
- 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.
- 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.
- 馬來豆洗後用水浸泡10小時,倒掉浸泡的水,把豆再洗一次。
- 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。
- 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。
- 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。 - 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。
- 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
- 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。
- 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:
4Serving Size:
1Amount Per Serving: Calories: 3Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g