Reinventing the humble tempeh

After finding success with a line of homemade peanut butter, entrepreneur Alzari Joey Mahshar is now turning his attention to Indonesia staple, tempeh, but with a twist.

Tempeh is a type of fermented food usually made with soy beans.

After just tiga months of making tempeh, Joey has experimented with different ingredients like corn, red bean, chickpea and mung bean.

The inventive businessman plans to try nuts and raisin next to make a snack-like tempeh, but for now, chickpea and mung bean have been the most successful.

The homemade tempeh is made to order as its shelf life is limited. It takes 24 to 48 hours to ferment and produce mycelium, the white fungus that holds the beans together, and will only last three days from the time of harvest.

Traditionally, tempeh is eaten fried but can also be eaten raw. With its high protein content, Joey said tempeh can also act as a meat substitute, adding that some Westerners have taken to marinating and grilling it.

A tempeh-making class is in the works but those who want to try new tempeh flavours can place your order with Joey on his Facebook page (https://www.facebook.com/joeyspeanutbutter/).

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