BEYOND PATENT RIGHTS ... hehe
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empeh is a
product made by fermenting beans or certain grains. Traditional
Indonesian tempeh is made with soy, and the following recipe outlines
how to make tempeh with soy. Once you have mastered this recipe, you
can experiment and make tempeh with other ingredients. Be aware that
making fermented foods safely is difficult, as there is sometimes a
fine line between healthy mold and dangerous organisms. If you are ever
in doubt about a batch of fermented food throw it out! In the case of
tempeh, appearance of colors other than black or white is grounds to
toss the batch, as is a slimy texture or strong ammonia
smell. Every time you make tempeh, you will learn more about the food,
ad become more confident about adding ingredients such as seaweed, chili
flakes, and other flavor additions.
The ingredients you need to make tempeh are very basic. You will need around 11
ounces (312 grams) of soybeans, along with four tablespoons of vinegar such as
rice or white vinegar,
and tempeh starter. It is crucial to make tempeh with good starter,
which can sometimes be difficult to find, especially if you live in an
isolated area. Many mail order
companies offer tempeh starter, and you can also check with vegetarians
in your community to see if any of them know of a source for tempeh
starter. Once the starter arrives, you are ready to make tempeh.
Start to make tempeh by soaking the soybeans for six to 18 hours so
that the hulls can be easily removed. Some people crack the soybeans
first, while others prefer to manually separate them. Either way, stir
the soybeans periodically to bring the hulls to the top, and skim them
off. It is not crucial that all the hulls be removed, just most of them.
Next, cook the soybeans in a sturdy pot with water to cover and
three tablespoons of the vinegar. Cook them for approximately 30
minutes before draining the water and cooking the soybeans until they
are dry. Drying the soybeans out is a crucial step, so make sure to
stir the soybeans as they dry to ensure even coverage. Allow the
soybeans to cool to a temperature below 95 degrees Fahrenheit (35
degrees Celsius) so that you will not kill the starter when you add it
in the final mixing step involved to make tempeh.
Once the beans have cooled, sprinkle with one teaspoon of tempeh
starter and one tablespoon of vinegar. Stir them thoroughly, ensuring
that the starter is evenly distributed throughout the soybeans, and
then bag the mixture in plastic bags which have been poked to create
holes so that the starter can breathe. Pack the tempeh into loose
blocks and weight it in a warm place, leaving it at around 86 degrees
Fahrenheit (30 degrees Celsius) for 36 to 48 hours.
As the tempeh incubates, it will be covered in a fine white mold,
the mycelium of the fungus which gives tempeh its firm shape and nutty
flavor. It will also start to heat up, so use a thermometer to make
sure that the tempeh does not get too hot. The tempeh will be ready to
eat when the exterior has turned a creamy white, and should be
refrigerated or frozen if it is not going to be used immediately.
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