Wednesday, July 17, 2019



Yes, I am talking about these beauties.. homemade organic tempeh. 
We enjoyed eating tempeh and these were normally purchased from the market.  Recently  I came across the workshop of making your own organic tempeh and  was curious to learn how to do it.  

 They also offered private dining here- organic meals using as many plants/herbs from their private garden.   

the front garden - many local herbs.. 

a blooming lotus 

the side garden  

the garden at the back... see these cute papayas.

coffee corner.. 

our goodies bags... packets of ready-made tempeh, mini bottle of the starter and 500 gm of organic black beans.

She gave us some theory how the starter works and tips to make successful tempeh....

her samples..... organic black beans with green kernels... I think they look delicious and we tasted them raw it was equally delicious too...   

organic chickpeas... 

Organic chickpeas also can be used... these are stronger aroma and taste softer after being cooked. 

Organic Black Beans with Green Kernels.. These are more compact and chewy but taste wise very yummy. even when eaten raw...

Organic Red Bean Tempeh.
Red beans needs to be soaked for 6-7 hours but not necessary to hull them.  These tends to fall apart so must handle with care. 

Glass containers can be used. 

the first sign of fuzzy texture after 12 hours. the fuzzy texture over the beans is called mycelium.

can see more growth after 24 hours.. 

organic black beans soaked for at least 8 hours and ready for hulling. These will shortened the cooking time.

many hands made work light and fast.... hulling the skins because the thick skin may impede the action of the starter to act on the beans.... but some of black bean skin were left on so as to form the marbling effect in the tempeh. 

chickpeas hulled, cooked and waiting to cool down... too hot temperature will kill the starter. 

Adding the starter to the cooked beans 

the black beans cooling down..

the leaves are from the Simpoh Air plant.... don't ask me what plant because I am still not sure...using these leaves will give the pretty lines on the tempeh... but actually when cooked, cannot see the lines. 

wrapping the beans - 

neat packages ... leave them at room temperature for 12 hours for the first sign of the mycelium to appear. Got to monitor the temperature as too much heat will also spoil the tempeh.

Trio of tempeh.... ready for cooking...

Surely you can guess what we are cooking? we have potatoes, tempeh, onions, petai and their secret recipe sambal... 

Red bean tempeh- 

simply pan -fry.

The costs of the workshop also include a dinner.  Nasi Kerabu: blue-pea flower flavoured rice, home-brined salted eggs, organic fried plantain chips; sweet potatoes leaves, sambal tempeh with petai. 

Delicious lamb rendang... 

Lemongrass and Pandan Keffir (left) and Mulberry and Red Dates (Right)

Update: 19/6/2019

It has been 3 days after the workshop and here are the "beauties":-

Very happy with these tempeh

This is my Sambal Tempeh and potatoes. 

the yellowish ones are chickpeas and others are black beans 

Will I be making my own tempeh? Yes,  why not ? now that I have learn how to and because I will be using organic beans, it will be healthy and cleaner (being homemade by me). Just need the time to do so... it takes time for the beans to soak, to hull the beans and waiting time for the starter to work their magic on the beans.


  1. Hi Elaine, that is the most interesting workshop I have ever come across. Are you able to provide details of the workshop organizer? Thanks.

  2. Yes its an interesting workshop and we can make our own tempeh thereafter. Check out Garden to Table PJ in facebook.

  3. Wow! This is a mind blowing session you had to make your own organic tempeh. I really had no idea how they were made and come in so many variations & ingredients. They looked beautiful like nougats too.