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Tempeh is a traditional Indonesian food made by fermenting soybean with the Rhizopus starter. As its a very good source of protein, dietary fibre and vitamins like B12, its widely used in plant-based cuisine.


If you have ever tried tempeh and you have liked the taste of it, you will want to make it a part of your regular diet. But this craving can set you back by a good sum as its quite expensive to buy tempeh in Dubai. So get hold of your starter from and enjoy the benefits of tempeh right at home.

The end fermented product tempeh can be used in a variety of recipes or you can just grill and eat it on its own. It actually tends to absorb the flavours of whatever you are cooking it with.

I have so far experimented with soy and black-eyed peas tempeh and both were an amazing success. This has now motivated me to try out tempeh with chickpeas, black beans and even lentils.



2 cups organic soybean (dry)

1 tbsp vinegar

1 tsp starter culture

1. Soak the soybeans overnight.

2. In the morning, rub the beans in a way that all the skin of the beans separates. Alternate the hulling with draining of water and repeat the procedure till most of the skin surfaces to the top and is removed.

3. Boil or pressure cook the soybeans for 30 minutes.

4. Drain the water and allow the beans to air dry in a colander. Try and make sure most of the moisture is gone and the beans are dry.

5. Allow the soybeans to cool down to room temperature.

6. Add the vinegar, tempeh starter and stir it evenly.

7. As much as i would have preferred to use a banana leaf to make tempeh, i could only get my hands on a ziploc cover. Place the beans into the ziploc and layer it to about 1" thickness. Seal them.

8. Poke holes at 1" intervals so that the tempeh starter can breathe and grow.

9. Place the packets in a dehydrator at 85-90 F. Alternatively, you can also place it inside your oven with the light on. Just make sure NOT to switch on the oven. You could even try leaving it at room temeperature.

10. IF using the dehydrator, the soybeans will be covered in white mycilium, in about 15 hours after which leave it out at room temperature for another 8-10 hours before using it.

11. Refrigerate and use them accordingly.


I had only tasted soybean tempeh in the past. But black-eyed peas tempeh was an eye opener. Its so flavourful and the texture is softer than soybean tempeh. Follow the above procedure to make it.

Shall keep adding more to this blog as i try experimenting with different beans and lentils.

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