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自制传统印尼天贝 | Traditional Indonesian Tempeh DIY

中文5.7.20 分享会视频English

自制传统印尼天贝

材料:

  • 有机黄豆 – 500克
  • 天贝发酵菌 – 0.5克
  • 古方或环保酵素 – 2瓶盖
  • 过滤水 – 1.5至2.0公升

包扎:

塑胶袋/香蕉叶/粽子叶

做法:

  1. 用一个密封的容器装着1.5至2.0公升的水,加入2瓶盖的古方或环保酵素后,用来浸泡500克的有机豆。
  2. 标记日期和时间。将豆浸泡48小时。切勿开盖以确保厌氧乳酸发酵。你将发现水面上出现很多泡泡,这是发酵的现象。
  3. 把豆倒入大盆并加入更多的水,以便都更容易脱壳。在这阶段豆壳会更易脱落。这时候,豆都会带有一点微酸。
  4. 把豆壳捞起后再把豆冲洗。
  5. 把豆装放入无漂白的棉布袋后拿去蒸。
  6. 从水滚开始计算,蒸45分钟。
  7. 放在竹制托盘上攪拌至干。当豆不会粘粘铲子时,就已经干了。让豆在室温中冷却(大马的气候)
  8. 撒上0.5克的酵母粉后混合均匀。
  9. 包装。如使用塑胶袋,需用刀尖在袋子上开洞(间隔3公分)以便透气。包装时切勿超过2公分以确保更好的发酵效果。
  10. 置放在架子或通风的处发酵。切勿重叠天贝!
  11. 天贝将在30个小时内发酵(潮湿中),并在48小时内发酵好。

如果在30个小时中没有任何发酵的迹象,重浸泡豆12个小时 ,再重复第5的步骤 。检查塑胶袋子是否有足够的洞孔和其他可能性问题。

轻轻松松给豆豆脱壳

是不是觉得每次自制天贝时,要给豆豆脱壳很费时?
不再是了!以下方法让你轻而易举就去掉豆豆的外壳。
简单,省时又省水,环保!

一般天贝失败的问题

  • 豆湿
  • 室温低于摄氏29度
  • 天贝发酵时重叠置放,或放在较低温的表面(铁、云石类)
  • 塑胶袋子透气洞孔不足

第一段

第二段

第三段

Traditional Indonesian Tempeh DIY

Ingredients :

  • Soybeans – 500 g
  • Tempeh starter – 0.5 g
  • Classic / Eco-enzyme – 2 caps
  • Filtered water – 1.5 to 2.0 L

Wrapper :

Plastic bag / banana leaves / dumpling wrapping

Method:

  1. Add 2 caps eco enzyme to 1.5 to 2.0 L of water in a big airtight container to soak 500g organic beans.
  2. Mark the date and time. Soak the beans for 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.
  3. Pour the soaked beans into a big bowl and add more water to make it easier to de-hull the beans. The skin comes off easily at this stage. The beans normally taste a bit sour now.
  4. Sieve the hull and rinse the beans.
  5. Put the beans into an unbleached cotton cloth bag for steaming.
  6. Steam 45 minutes from boiling.
  7. Cool and dry in a large bamboo tray. It is dry once the beans do not stick to the spatula. Cool to room temperature (for Malaysia weather).
  8. Add 0.5 g ragi to the beans and mix well.
  9. Pack. If using plastic, use the edge of knife to make holes (about 3 cm apart) for air. Do not pack thicker than 2 cm for better fermentation.
  10. Leave it on shelf and airy area to ferment. Do not stack the tempeh!
  11. Tempeh fermentation should start in 30 hours (moisture) and ready in 48 hours.

If no sign of fermentation at all by 30 hours, re-soak the beans for 12 hours, then repeat from Step 5. Check that there are enough holes on the plastic bag and other possible issues.

Dehulling beans the easier way

Is dehulling the beans time consuming for you?
No more! Using this method can save you a lot of time.
Simple, less time less water usage, more environmental friendly!

Common problems for not successful tempeh:

  • The beans used in homemade tempeh can be based on personal preferences such as: soybeans, black beans, mung beans or chickpeas.
  • Soybeans shouldn’t be completely cooked; the time should not be too long.
  • The water for boiling the soybeans is about 1 inch over the soybeans.
  • The cooked soybeans must be dried before they can be fermented.
  • If you use a plastic bag to wrap the soybeans, you need to puncture the hole in advance.
  • Wrapped soybeans should not be placed one on top of the other for ventilation or on any cold surface (metal or marble type)
  • White mould can be seen wrapping around the soybeans after fermentation.

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