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Chestnut tempeh

Prep Time30 minutes
Cook Time30 minutes
Fermentation Time2 days
Cuisine: Indonesian
Keyword: fermenting
Servings: 2 people

Equipment

  • 1 Food dryer
  • 1 Freezer bag
  • 1 cooking pot
  • 1 Table spoon
  • 1 bowl

Ingredients

  • 1 tbsp Rice vinegar
  • 1 tbsp Tempeh starter
  • 200 grams Chestnuts

Instructions

  • Cook and peel the chestnuts according to the steps this recipe.
  • Crumble to chestnuts and transfer them to a bowl.
  • Add the rice vinegar and mix well.
  • Add the tempeh starter and mix well.
  • Take a small freezer bag and poke holes in it using a fork. There should be holes distributed evenly throughout the whole bag. Transfer the mixture to the bag.
  • Put the bag in a food dryer set to 30℃ for 24 hours. Make sure the temperature is not higher than 30℃ as this would kill the fungus.
  • After 24 hours you should see a white layer forming around the chestnuts. You can put the the tempeh at room temperature at this point or keep it in the food dryer at 20℃.
  • After another 24 up to 48 hours the fungus should have formed a thick cake and the tempeh is now ready to be consumed. Don't be alarmed about any black spots on your tempeh. These are spores forming and safe to eat.
  • Be sure to not consume it raw as home made tempeh is not as sterile as the store bough tempeh, which in principle could be eaten raw. You can for example pan fry your tempeh.

Notes

A classical Indonesian preparation of tempeh is called sambal goreng tempeh, which is  pan fried tempeh with a mix of kecap and spices.