How To Make Tempeh in Pak Agus Way (improvised with eco enzyme)
Note: Pak Agus is our Indonesia tempeh guru. We flew to Jakarta in January, 2020, to learn making tempeh in traditional way
The best way to enjoy tempeh is to your own tempeh at home!
While we spend more time at home during this period of time, come and discover these Indonesia and local Malay popular food that is a revolutionizing vegan dishes-tempeh.
Tempeh is commonly made from soybeans, however, various beans, such as chickpea, black bean, mung bean, red bean, and etc. can be used as well.
Tempeh is considered as wholefood as it obtained by fermenting beans that have been soaked, steamed and inoculated with. This plant-based protein is loaded with fiber, vitamin B, minerals (such as calcium, magnesium, phosphorus, and probiotic benefits). It is low in carbs too.
Now, get to know about tempeh, so you can start adding this meat alternative to you meatless day routine.
Here is video prepared by Rasamasa.
Tempeh making directions-Step by step
- 500g organic beans
- 1 scoops (0.25g) rasamasa ragi tempeh
- 15ml eco enzyme (if available, aids fermentation)
- 20 drops sea minerals (if available, gives extra nutrients and aids fermentation)
- (Makes 8-10 pieces of 100g each)
Prep time: 1 hour
Cooking time: 45 min
- Soaking and first step fermentation: Soak 1kg beans in to 3.5L water in a big airtight container (5L content). Leave some air space. If available, add 35ml (1%) eco enzyme to the water. The water should be at least 2 times the height of beans. Mark the date and time. Soak the beans for at least 48 hours. Do not open before 48 hours for anaerobic lacto-fermentation. You should see white bubbles floating on the water. This is a sign of fermentation in progress. The beans taste a bit sour due to the lactic acid, which encourages the growth of rhizopus oligosporus.
- Dehulling the beans: Pour the soaked beans into a tall container and add more water to make it easier to dehull the beans. The skin comes off easily at this stage. Use both hands to press and split the beans. Sieve the hulls and rinse off the water. If the beans remain encased in the thick hulls, the mold cannot access the protein rich flesh to pre-digest it. Another advantage of dehulling is that tempeh stays fresh longer and taste better.
- Steaming the beans: A key to making tempeh is undercooking the beans. Line the steamer with unbleached cotton or put the beans in an unbleached cotton bag. Steam about 30 to 45 minutes from boiling. Different beans take different length of steaming time. Taste the texture of the beans to be sure. It should be around 70% cooked. The second fermentation process will continue to “cook” the beans. Steaming, instead of boiling the beans, helps to preserve nutrients in the beans and make it less likely to overcook the beans.
- Drying the beans: Line a tray with unbleached cotton cloth. Pour the beans on the lined tray to cool and dry. Roll the beans with a spatula to allow the moisture on the beans to evaporate and the beans will cool down or rolling the beans on a piece on clean cotton cloth. It is dry enough once the beans do not stick to the spatula. Cool to body temperature before adding ragi.
- Inoculation with starter: Add ragi tempeh to the beans and stir ragi in thoroughly. Mark the date and time. Fermentation time starts from inoculation time
- Wrapping: Wrap with materials from nature eg. banana leaf or simpoh ayer leaf or any reusable glass containers.
- Second step fermentation: Arrange in single layer on shelf in a warm and dark space to ferment. Ideal temperature for tempeh fermentation is 29°C to 35°C. Light does not adversely affect the fermentation too much. Tempeh fermentation should start in about 24 to 30 hours and ready in 48 hours. The initial sign of successful fermentation is appearance of moisture as a result of heat generated during the process.