Learned to make tempeh from lentils and legumes from the founder of @joeyshpb, Joey himself, at a workshop organised by @justlifeshop. It's great because I love tempeh (most of the commercially produced tempeh is made from soy), but I prefer to consume less soy.
We used chana dal, adzuki beans and black-eyed peas (not the band! 😜) with the famous Raprima ragi tempeh. Daun simpur air (dillenia suffruticosa) was used to wrap the beans after they were mixed with the ragi powder.
It's a simple process, but that doesn't mean it's easy! You have to make sure the mixture is not too wet or dry. Even wrapping the bundles takes some practice. 😅
#learnsomethingnew #makeyourown #eatitraw #tempehftw