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Haha, Thanks Fun! There's some truth in that, but I wouldn't say 'taken over' - more 'influenced'. ;) British people have been enjoying Indian & Pakistani food for decades now, so much so that it's now becoming part of our own culinary repertoire. This dish is a tempeh version of the traditional Pakistani Keema but a lot of the 'Indian/Pakistani' food found in the UK is actually an Anglicized Sylheti interpretation which has become a separate cuisine in it's own right - enjoyed by millions (of both the native British populations, as well as people of Indian and Pakistani heritage - all enjoy these 'Curry House' dishes!). However, more and more native British people now are also seeking out more authentic Indian and Pakistani food,, and from my own perspective this has been the result of decades of travel and exposure to foods eaten directly in those countries which I like to visit and explore. As you know, cuisines now cross borders so much faster - they always have, but in the past this took an age to do so - look at Roti Canai in Malaysia, it's a true Malay dish, yet has it's roots in India via the tamil Indian population. Likewise Murtabak, even more so - enjoyed throughout Indonesia but taking a wild route, originating in India through Malaysia (& Aceh/Riau) and is now found in small kampungs throughout the Indonesian archipelago. Truly one of the joys of travel!! :)

@@thetempehman2695 Thanks for your wonderful reply. I was very delighted at your creativity. Despite being Indian myself, I would have never thought about grating tempeh into a keema dish. Will give your recipe a go this weekend :). Good luck and hope you keep posting more of these videos.

@@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!! :)

hi, so inside your fridge/container do you put a tray with water and inside this you put the aquarium heater?

​@@melcobegawhat i do now is take a 1 quart mason jar and fill that with water and put the aquarium heater in that and put plastic wrap on top. Put that in the cooler turned to 88⁰ and it keeps the inside of cooler in the 70s

@@nunyabizz50 thank you, very kind!!

Hi Jamey - thanks for the message. As with all substitutes, things do change slightly when you swap ingredients out but sweet soy sauce is not essential as such in this recipe. I'd use a combination of soy sauce and brown/palm sugar. It will also provide some darkness in the colour as well. Possible 1 part soy to two parts sugar. Or you can add separately and see how it goes - you don't want it sweet at all, the sweet soy sauce just provides a subtle richness. I'm sure it would still be nice if you left it out and just added a little more salt to taste. Good luck!! :)

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.

As for the heat mat vs warm cupboard. If the heat mat gives off irregular hot bursts of heat then I'd abandon that and go for the warm cupboard. We want a gentle steady warmth. If incubation becomes too hot (even intermittently) then that is bad for the tempeh. I'd rather have 26C consistently than the temperature alternating and getting too high at points - you don't really want to go above 32C.

Bacteria, moisture or over-heating.. can all be detrimental. Overheating sometimes causes 'patches', so the edges might be ok (because it's cooler there) but in the middle it seems looser and the beans not as firmly bound by mycelium. Moisture can also cause a similar thing but that's very easy to correct - just remember, it's not about the drying but the correct cooling. Sorry I couldn't have been of more help but hope this may help. Also, check the culture is good, a weak starter culture makes things very difficult and can cause no end of problems and mis-identifying causes. Good Luck!! - I might do another video as a general one - this was really to accompany kits I used to send out, but the ingredients were all ideal for tempeh making so no issues would result from weaker culture, bean dehulling (because I'd send out pre-hulled ones). A more general video may prove useful to some people. Keep trying, you'll crack it in the end I'm sure!

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!

Nice to hear Timo... Haha... Glad you love tempe(h)!! :)

Haha... thanks Novi!

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!).

Thanks Danu!

Thanks Jake!

Thanks for your kind words Steph!

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!

Thanks Timo!!

Thanks Benny, I'm glad you found them useful - good luck with the tempeh making!! :)

@@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!!