How To Make Tempeh

Tempe is one of Indonesia's traditional foods known for its savory taste and high protein content. It's usually made from fermented soybeans. As a daily dish, the fermentation process for these soybeans isn't as complicated as it seems. All you need is patience and commitment for the tempe fermentation process to succeed. It might be intricate, but you can definitely try making tempe at home.

Tempe is a popular plant-based protein source in Indonesia, alongside tofu. It's favored by organic food enthusiasts and is made in various nut variations. Apart from soybeans, tempe can be made from black soybeans, cowpeas, mung beans, pigeon peas, and even edamame. Aside from the nuts, an essential ingredient in making tempe is tempeh starter culture, which perfects the fermentation process. To enhance its taste, you can add food seasoning to the tempe batter.

how to make tempeh

Besides the ingredients for making tempe, there are several supporting tools necessary to ease the tempe-making process.

Tools for making tempe include a large basin for the soybean washing and soaking process. Soybeans will expand, so you'll need a basin larger than the volume of the main soaked beans.

Additionally, you'll use a bamboo tray for draining the soybeans after the initial process. Don't forget a steaming pot to cook the soybeans before fermentation.

This tempe is the main ingredient for various Indonesian dishes like tempeh fritters, sautéed tempeh, and even tempeh chips, all of which can be made in your own kitchen. Once you succeed in making it, you'll be hooked.

Ingredients for making tempe:

Various nuts

Fermentation starter culture

Food seasoning

Tempe-making process:

Soak the soybeans in a container filled with water for one night, with a ratio of soybeans to water being 1:3. Discard any unsuitable soybeans that float after soaking.

Rinse the soybeans 2-3 times or until clean. Boil them in a ratio of 1:3 soybeans to water over medium heat for about 1 hour. Remove from heat.

Rinse the boiled soybeans under running water while separating the soybeans from their hulls. During this rinsing process, squeeze the soybeans to remove the hulls. Soak the soybeans again for another 2x24 hours.

Rinse the soaked soybeans with running water. Steam them in a hot steamer until cooked for about 40 minutes. Remove and drain the steamed soybeans on a bamboo tray while fanning to speed up evaporation. Let them dry completely.

Sprinkle tempeh starter culture over the soybeans, mix well. Add chicken-flavored seasoning, then mix until thoroughly combined.

Spoon the tempe onto banana leaves. You can adjust the size of the tempe according to your preference. Wrap and tighten them using strings to keep them enclosed in the leaves.

Store the tempe at room temperature for about 36 hours. Once ready, the tempe is prepared for further processing.

That's how you make tempe, a delicious and savory high-protein traditional Indonesian food.