Tempeh: Part II
By Hairil Sukaime
I’ve been making tempeh at home since 2018 - and it has been a journey of speaking with my family members about the process, doing some reading on my own, and visiting places and people in Indonesia that specialized in tempeh. Only a few ingredients are required to make tempeh, but the process involves a significant amount of patience and elbow grease. Despite this, the reward in making tempeh is getting to watch as the white mycelium fungus develops around the soybeans and tasting the resulting product.
Given that tempeh is a fermented product, it is of utmost importance that the tempeh-maker practises good personal hygiene and ensures the cleanliness of the equipment and area of operations. Additionally, there are long-standing adages and taboos to adhere to when making tempeh, failing which, the resulting tempeh is said to not fully form nor ferment properly. In general, those who are in a state of anger, feel unwell, or are menstruating are advised to not partake in the tempeh-making process.
The world of tempeh is vast, and tempeh-makers all over the world inspire me with their innovative creations. The following recipe and guide is for traditional soybean tempeh, which my family made as a way to make a living and for sustenance.
What you’ll require: