In my country we pay water.this recipe Is perfect but It seems may cost like gold
@axMf3qTIАй бұрын
Over here we eat Satay with french fries and throw peanut sauce over the fries too with mayo and unions.
@SavetheworldfirebidennowАй бұрын
I LOVE TEMPEH WITH PESTO
@stevenruiz86862 ай бұрын
I’m very excited and interested, how can I email you to get in contact about more details on how to make tempeh.
@nijinokanata1113 ай бұрын
i am binge watching everything now 😍
@nijinokanata1113 ай бұрын
where have you been I LOVE this channel!
@leperlord70785 ай бұрын
Great tips mate I have an Excalibur 6 tray digital temp-controlled dehydrator that reports itself to be great at providing constant temperature control (I have no way to verify that) I have had only one good batch so far,the other 4 or 5 were terrible, unedible and smelled poisonous.i am still icky from the smell hours later My error may have been I had it set at 90F for well over 24 hours plus? Did that likely ruin my tempeh? Is that why it smelled like poison ? The white mycillium(?) layer is also pliable/slippery/rubber-like I am thinking I may not give up yet and try a batch at 88F . Do you think that may help? Or am I wasting time and money using a dehydrator? Cheers
@Okkoson6 ай бұрын
thanks for the invaluable tips man, are you still planning to upload some videos, like about other kinds of substrates? or maybe some stories from indonesia
@user-xg9ui1cj8y6 ай бұрын
Great ideas and really useful info. Thanks. Looking forward to watching your other videos
@anders.svensson8 ай бұрын
This recepy is absolutely great Cred for that and inspiration!
@PaulMuaddb8 ай бұрын
I didn't know there has been a vegan stall called the tempeh Man in London for 10 years until I found a video on another channel. This guy is a hero! Congratulations, tempeh Man, I love tempeh, I try making it myself, it's testing, especially shelling the beans, but this colaboration between fungi&beans or whatever it is is the best food humans could invent after bread. Amazing vegan food, we must visit the place when in London...
@anders.svensson8 ай бұрын
Perfect instructions! Thank you so much!
@anders.svensson8 ай бұрын
Great information! :)
@flamingo16710 ай бұрын
Tempeh can also replace meat for hamburger layers
@MichaelCalautti Жыл бұрын
Have you ever made tempeh with green coffee beans? Is it worth a try? What would it taste like? Would it give you a caffeine hit? 🤣
@bepnhavang1687 Жыл бұрын
❤❤❤
@fun3721 Жыл бұрын
Cant believe how much Indians & pakistanis have taken over UK that the British people are now making keema out of what is an essentially Indonesian food. Excellent video. Would love to try this.
@thetempehman2695 Жыл бұрын
@@fun3721 Thanks Fun - and good luck with the tempeh Keema!! :) If ou can, try to get fresh unpasteurised tempeh - it has a better texture for grating and tends to be more suitable all round. Unfortunately, a lot of commercially available tempeh is paseurised to extend shelf-life. If you can't get the fresh, it's worth trying all the same, I@m not sure how it will work out though... over to you!! :)
@rogertill1949 Жыл бұрын
Can you recommend a place to buy soya dried beans? Many thanks
@nunyabizz50 Жыл бұрын
what i use is a 25w aquarium heater inside of a small cooler with about 3 gallons of water. The cooler has a built in tray up top, i set the heater for 88 degree F or 31 degrees C and it stays exactly that temp as long as I need it to. The heater cost $18
@cinapanina Жыл бұрын
One of the better Tempeh making videos on KZfaq. Very detailed! Wish we had seen you incubate those two bags and shown us the final result. Any plans making a video on how to make your own Tempeh starter?
@jameyowens81 Жыл бұрын
Are there any obvious US alternatives for kecup manis? Haven't seen anything similar before.
@Jesslynn_Tjoe7774 ай бұрын
Kecap Manis is basically soy sauce + palm sugar
@Melyp292 жыл бұрын
I was waiting for the last part, where you put the tempeh to incubate ☹️
@bellywood76882 жыл бұрын
I'm visiting your stall on leather lane for the first time this Thursday 2nd June! See you at midday exactly! Great vid. Im tempeh mad, tofu is now what i buy when I can't get any tempeh. I'm also passionate about using as little plastic as possible - so what did the Indonesians use before plastic bags? Also, could you simply wash the bags thoroughly and reuse them batch after batch?
@thetempehman26952 жыл бұрын
Hi Bellywood - hanks for the comments and subscribing! Just to let you know, we won't be on Leather Lane on Thursday (2nd June) due to the bank holiday. In fact we won't be there for a few more weeks as we focus on the wholesaling side of things (to get more 'proper' fresh tempeh out there on restaurant menus). When we return we'll be doing Tuesdays and will update our social media accounts to let you know. Regarding incubating tempeh, traditionally in Indonesia banana leaves are used. Unfortunately, like most places, plastic has taken over. But if you're making smaller batches it's great to use banana leaves which can be obtained frozen from most Chinese / E Asian shops and supermarkets. You don't also need to pierce banana leaves - they allow enough penetration naturally to ferment tempeh really well. Other things can be used - I made some great tempeh in a de-seeded red pepper once (cut in half and then put back with rubber bands - worked really well and had a nice capsicum flavour. There are lots of ways of doing so!!
@bellywood76882 жыл бұрын
@@thetempehman2695 thanks for the speedy and detailed response! Banana leaves - fascinating. I've seen it sold wrapped in a banana leaf I guess I should have put two and two together. Gutted you won't be around on Thursday, I've got a great Malaysian place in mind to try instead, at least a little nearer to home. 👍
@eilidhgclark55082 жыл бұрын
Thank you for your advice. I had a go with chickpeas and my yogurt maker and after 4 failed attempts, I'm having tempeh for lunch
@eilidhgclark55082 жыл бұрын
Hey, I have tried to make tempeh several times but failed miserably. I saw this video and gave it a go. This time was also a fail but I think I know what the issues where and am keen to try again. I wondered if I could ask a couple of questions, firstly, what are the best methods for drying beans, I don't want to end up with kit hen towel stuck to them and don't have a long sieve. Second, I bought a cheap heat pad but struggle to regulate the temperature, o do have a fairly warm cupboard, would that be better? And finally , I did get some white mould but some of the beans remained loose and there was a bit of an amonia smell, is this because of bad bacteria, moisture or over heating. I am determined to make edible tempeh
@thetempehman26952 жыл бұрын
Hi Eilidh, to be honest it's hard to say without knowing a bit more - or seeing things really. With regards to drying, I don't like the towel method (and it's really not hygienic either which doesn't help to make good tempe). If you don't have a sieve or colander, and it's a relatively small quantity of beans, you could just try 'flipping' them repeatedly in a mixing bowl - kind of holding the bowl and tossing them up so they rise up in the bowl and then fall down again - and keep doing it, for 5-10mons until they've cooled - it should take long. This airs the beans - the thing with drying is, we actually don't really need to 'dry' them because the heat will evaporate any moisture, what we are actually doing is cooling them down but preventing the creation of condensation as this happens. If we cool them while they are 'aired' this build up of moisture will be prevented (either with sieve/colander or by 'flipping') and you should end up with warm (not hot) and dry beans.
@gozerthegozarian95002 жыл бұрын
Oh, that does look yummy 🤤🤤🤤
@timo94722 жыл бұрын
This guy : can made a lot of tempeh dishes with various recipes Me : only can fry it with oil 🤣
@thetempehman26952 жыл бұрын
Haha, but tempe goreng is delicious!!!
@stephkantorski63712 жыл бұрын
Love this recipe!!
@kennethrygwelski96402 жыл бұрын
Units of measure are important. I sounds like you said 500 lbs of soybeans. Did you mean to say 500 grams, which translates into 1.1 lb.
@thetempehman26952 жыл бұрын
yes, it's 500g! :) These instructional videos typically accompany kits I send out where the soya beans are pre-bagged for use. Thanks for watching!
@timo94723 жыл бұрын
Cool Idk why i always watch your videos whenever i eats tempeh, and now I'm feeling hungry 🤣
@umarandria40673 жыл бұрын
Waiting for Eid Al-Fitr to come coz it has to be for very very special moment. Sacred menu haha...
@ali.m50183 жыл бұрын
Terima kasih Videonya, Pak Billy the tempeh man. I live in Sydney OZ. I have been making tempeh since during pandemics, but lately, my tempeh has not been 100% successful, why? the inner part of the tempeh is not fully developed still brown and No white stuff even though the outer part of the tempeh is white and firm. I am using a tempeh starter of 15g/kg of Soya, incubator temp 31C for approx 20 hours. Please help, thank you
@UmmuFarras2 жыл бұрын
It could be your tempe starter is getting weak. You might want to revitalize it.
@ali.m50182 жыл бұрын
@@UmmuFarras Terima kasih pak Indra Harmadi arahanya, memang betul ragi yang saya pakai sudah expired setahun, saat itu dikakasi teman ragi sisa yg dia pernah coba bikin tempe,
@ali.m50182 жыл бұрын
Dengan ragi baru hasil tempenya sudah bagus dan cukup demanding dari konsumen teman2 Indo hususnya, ahir2 ini produknya tambah selain tempe juga bikin tape singkong, tape ketan hitam dan tapi putih juga tahu kuning.
@thetempehman2695 Жыл бұрын
@@ali.m5018 I'm glad it worked out for you! It sounds like the ragi. If in cooler climates this can also be because the temperature is too hot in the incubator.. But, being that you are in Indonesia (I assume) you can ferment outside and the temperature is usually perfect.
@thetempehman2695 Жыл бұрын
@@ali.m5018 Also, a little tip, if you want to extend the life of your starter culture, keep your ragi in the refrigerator - or you can also freeze it if you don't use very much (it will last for 18mths in the freezer!).
@danunurwinarno34673 жыл бұрын
Looks so yummy. Have to try it 👍👍
@jakewilson91363 жыл бұрын
also good in satay campur : )
@stephkantorski63713 жыл бұрын
This looks amazing. Cannot wait to try out this recipe. Thanks for your videos, they're super clear and easy to follow and beautiful!
@jemmyliou3 жыл бұрын
Is dehulling is a must in producing tempeh ? The starter is hard to ferment the bean with skin, how do you make it ?
@fayecrowe55313 жыл бұрын
Thank you!! In the UK also 🇬🇧 giving it a whirl, maybe 3rd time lucky, North of the wall 😅😂
@thetempehman26953 жыл бұрын
Good Luck Faye!! Any questions, let me know, happy to help
@stephkantorski63713 жыл бұрын
This looks amazing! Great video too. What can I substitute for the marmite, maybe nutritional yeast? Also, what is Henderson's relish? Don't think we have that in the States.
@lucyteasdale73463 жыл бұрын
You can substitute Henderson’s with Worcestershire sauce and the Marmite with nutritional yeast or more salt.
@stephkantorski63713 жыл бұрын
@@lucyteasdale7346 Perfect, thanks. Those are easy to come by here. Cannot wait to try this recipe!
@trifadhilahadi74643 жыл бұрын
woahh
@lucyteasdale73463 жыл бұрын
Looks really good.
@faizulcobs77213 жыл бұрын
Looks great food
@Re-ng3yv3 жыл бұрын
Yummy.. :)
@howardwebb63463 жыл бұрын
Grate! Well done Tempeh Man!
@jakewilson91363 жыл бұрын
Wow I would never have thought of grating tempeh 👍🏻😊
@timo94723 жыл бұрын
Nice cooking! Gotta try this at home
@berrycarbs3 жыл бұрын
I have been planning to make tempeh for a while but was really unsure how to incubate it correctly. Thank you so much for the great ideas. Your videos are absolutely the most comprehensive and straightforward compared to what I have watched before. I'm now confident that I can make good tempeh at home.
@josefschiltz219211 ай бұрын
@@thetempehman2695 How about an 18 litre laboratory incubator? Or a dehydrator?
@avocadodo1513 жыл бұрын
tempe is delicious
@timo94723 жыл бұрын
Well done dude, i think you should add more menu when you re open your stall later. Tempeh orek would be nice i think
@thetempehman26953 жыл бұрын
Thanks Timo - Tempe orek is one of my favorites, always have it when I eat at the Warteg!!
@stephkantorski63713 жыл бұрын
Thanks so much for going through all the details, you answered every question that came up every time!