Fermenting Goodness of Tempeh

Mdm Chan and Sensei Kurina
with home-made Organic Tempeh

This July, my Macrobiotic culinary teacher,

Mdm Kurina Yonezawa
is on a teaching visit to Kuala Lumpur.

She has come to teach a series of interesting veganic cooking workshops, including a Fermentation Workshop

One of the most impressive episode during Sensei Kurina's visit
is that, she wanted the students
to seek out for traditional cultured foods in the region we live in.

My homework was to study
how tempeh is made and where to get reliable quality tempeh *.*

I had a tempeh addicted friend, Mr Koo Wee Leng
who highly recommended me to visit
February 18 Cafe at Taman Gembira Kuala Lumpur,
where they sell really delicious home-made tempeh.
These tempeh as I tasted later, are totally different from
those sold in supermarket.
Their tempeh is chunky, firm and
fragrant without any ammonia smell, even eaten raw!

There, Mdm Kurina and I , interviewed the lady boss, Mdm Chan on
how they make the tempeh, with much passion and care.

After the interview,
I verified my notes with Mdm Chan to confirm
that I recorded the right procedure.

This tempeh making SOP which is now successfully developed,
after 6 years of dedicated trial-and-error efforts, is really precious.

Therefore with permission from Mdm Chan,
I feel I should perpetuate her effort, having the SOP recorded in text
and to educate a broader public on how to make good real nourishment :)

Thanks again to Mdm Chan of February 18 Cafe for this!.

-- Save in Evernote: http://tinyurl.com/GoodTempeh --

Tempeh Fermentation Procedure

by Mdm Chan 

February 18 Cafe / 二月食吧

No.42, GF Jalan Lazat 2, Taman Gembira, 58200 Wilayah Persekutuan Kuala Lumpur

https://g.co/kgs/toJwtY

1. Select only good condition organic soy bean
2. Dehull and split the selected soy beans (with machine) or skip this step.
3. Select good soy beans again or skip this step if machine is not available.
4. Boil soy beans in water for 30min, scoop away the scum
5. Soak soy beans in fresh filtered water for 24hours
6. Dehull and split the beans into halves and remove the "bud" (germ structure), if Step 2 is not achievable.
7. Boil in fresh filtered water again for 15min
8. Drain and drip dry and let cool down completely
9. Add in "Ragi Tempe" (inoculant) 3g (sieved) for every 1kg soy beans and mix evenly
10. Wrap 100g beans in prewashed and air-dried banana leaf (20cmx20cm, with 1cm slits every 2cm spacing), exerting moderate strength to firm up the wrapping
11. Attach another 10cm X 8cm banana leaves (with slits) to the single layer side and wrap in paper
12. Let ferment in room temperature in airy space (best stood up) for 36hours
13. At the 36th hour: eat fresh/cooked or keep in fridge for 1-2 weeks or freeze up for multiple months of storage.

Handsomely packed Tempeh

Chunky, Firm and Fragrant Tempeh

Sharing selflessly about Tempeh

Wrapping up inoculated Tempeh

Maturing Tempeh

The Slits on Banana Leaves
for fungus to breath

Joyously fermenting goodness :D
Kee Yew



#Tempeh #February18Cafe
{Learning Holistic Wellness for Wisdom and Compassion}