To make tempeh, whole soya beans are soaked overnight, dehulled and partly cooked in water, then inoculated with a piece of tempeh or a starter culture that contains Rhizopus mould spores (either Rhizopus oligosporus or Rhizopus oryzae). The mixture is left to ferment for 24 to 36 hours at a warm room temperature of around 30°C. The tempeh is harvested when the soya beans are bound into a solid white mass by the mould mycelium, distinguished by an even white colour, firm texture and yeasty aroma.
Storing And Using Fresh Tempeh
In a bid to explore the roots of Peranakan cuisine more deeply, the chef has recently begun travelling more to neighbouring South-east Asian countries and working closer with local and regional ingredients and producers.
He sources his tempeh from local small-batch producer Tempeh Culture (banner image) which makes its fresh tempeh by hand to order with organic ingredients.
“For years I was using tempeh but I had never seen it being made,” says Lee. “Fresh tempeh is warm and alive, and you open it and there’s an aroma, like bread coming out of the oven. And it has more pronounced flavours than commercial ones you find at the supermarket.”
There’s no shortage of ways to eat tempeh. In Malaysia and Indonesia, tempeh is commonly sliced, brined, then pan-fried until the edges are golden-brown and crispy, while the insides remain soft and chewy.
At Candlenut, Lee uses tempeh the traditional way, in dishes like sayur lodeh (curried vegetables) and sambal goreng (chilli stir-fry). “Tempeh has a cake-like bite and a nutty flavour that goes well with curries and chillies — a combination I particularly like is sambal goreng with tempeh and petai (bitter beans). Somehow, combining these funky flavours together works very well,” he says.
Lee also uses tempeh in more creative, unconventional ways. He slices them up thinly and deep fries them to make tempeh chips for dessert and crumbles them to fry with spices as a garnish for salads, braised dishes and stir-fries. “You could even marinate it and grill it like a satay or serve it on a salad like grilled chicken. Tempeh is super versatile.”
This traditional ingredient is now a trendy meat-free option, so pick up a block of tempeh the next time you’re at the supermarket and have a go at cooking with it.
