In The Begining

My desire to learn how to make Tempeh is driven by a need to nurture my cultural origins.  I am an Indo.  Dad was born in Depok and my mom was born in Jakarta.  Both cities are on the island of Java. 

Step 4 - Cooking raw soy beans

TempeTim is a good man.  He's been with my mom now a few years and They live at her place in Hidden Valley Lake, CA.  Learning his method for making tempeh was a great opportunity to stand along side him and have him teach me one of his great passions.

The photo above jumps ahead in the process.  Step 1 was drying the beans in direct sunlight.  Step 2 is to split the soy into halves using a hand turned meat grinder.  Step 3 is to de-husk the now split soy by tossing the beans under a fan.

In Step 4 and 5 using a large stew pot, pour water until it rises two inches above the 2Kg of raw split soy.  Tim then boils the de-husked soy over a propane burner while skimming off excess husks and foam as necessary.  Once the water has boiled off Tim drains over a screen and repeats the cooking process a second time.