YinYinBoey   •   29 Followers
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Raw Chef Yin
Jan 10th 2021, 3:10PM
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Tempeh is formed through a diverse group of microorganisms such as fungi, yeasts, lactic acid bacteria and the rhizopus molds.

This is how various posts online describes it:
🔹The aroma should be mushroom-like (or yeast-like). A very slight smell of ammonia is normal.
🔹Just a mild, nutty, slightly yeasty flavor.
🔹It should have a smell that many people compare to yeast or mushrooms.

I guess I’ve grown up with eating tempeh for such a long time I’m so used to the taste and smell.
Also, if you’re used to eating store-bought tempeh in the US or Europe - this is usually pasteurised. That’s why you might find the taste of homemade tempeh different from the ones in the store.

But if it’s something that bothers you, here are 4 suggestions which may help you:
1. Steam tempeh for 10-15 minutes may help remove some of the smell.
2. Marinate your tempeh in a flavoursome marinade for 24 hours in the fridge before cooking it.
(The Tempeh Making course comes with a Teriyaki Tempeh recipe - try that, the marinade should mask the yeasty taste)
3. This is what a lot of people do in Malaysia - deep fry the tempeh. This is something I don’t advocate though as I doubt you’d get much nutrients left after deep frying.
4. Grill or pan-fry thinly sliced tempeh.

Would you like one of my favourite tempeh recipes? Perhaps this would help making tempeh taste better!
International Publication Plant-based News wrote to me earlier this year asking me to contribute a recipe so I gave them my healthy, oil-free Sambal Goreng Recipe.

Check it out here: https://plantbasednews.org/recipes/sambal-goreng-tempeh/
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