@@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!! :)

Kecap Manis is basically soy sauce + palm sugar

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!!

@@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. 👍

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.

Haha, but tempe goreng is delicious!!!

Love this recipe!!

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!

It could be your tempe starter is getting weak. You might want to revitalize it.

@@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,

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.

@@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.

@@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!).

Good Luck Faye!! Any questions, let me know, happy to help

You can substitute Henderson’s with Worcestershire sauce and the Marmite with nutritional yeast or more salt.

@@lucyteasdale7346 Perfect, thanks. Those are easy to come by here. Cannot wait to try this recipe!

@@thetempehman2695 How about an 18 litre laboratory incubator? Or a dehydrator?

Thanks Timo - Tempe orek is one of my favorites, always have it when I eat at the Warteg!!