Tempeh is made by fermenting cooked soybeans. It is known for its high level of protein which is highly digestible as result of the fermentation process. I have tried several time to make tempeh using own make organic tempeh starter, finally it turned out great. The culture was even and white. Perfect looking tempeh and delicious smelling! (I don’t like the sharp fermented flavour of tempeh bought from the market).
Tempeh is great to cook with. You can bake it, saute, grill tempeh or eat raw. One of my favourite tempeh dish —the Sweet and Spicy Tempeh. Cutting the tempeh into small pieces, then fast deep frying the tempeh until golden brown. Saute garlic, shallots, chili paddy and khaffir lime leaves (or bay leaves) until fragrant, about 3 minutes. Return the fried tempeh to the pan, season with salt, sugar, and sweet soy sauce, stir until the tempeh pieces are fully coated with the sweet soy sauce.