Chandra’s Tempeh

Chandra’s Tempeh Fermented beans

Fresh Chickpea tempeh on Sushi roll
26/08/2024

Fresh Chickpea tempeh on Sushi roll

TEMPEH Tortilla Ingredients:TEMPEH tortilla MEAT8 oz tempeh crumbled2 tablespoon extra virgin olive oil1 teaspoon ground...
10/08/2024

TEMPEH Tortilla

Ingredients:

TEMPEH tortilla MEAT
8 oz tempeh crumbled
2 tablespoon extra virgin olive oil
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon smoked paprika
2 teaspoon extra virgin olive oil for frying
1 tablespoons chopped ginger

TACO FIXINGS
soft corn or flour tortillas
shredded cabbage
avocados sliced
hot sauce and lime wedges for serving
cilantro
pickled jalapeños

INSTRUCTIONS
1. Place the crumbled tempeh in a small bowl and drizzle with 1-2 tablespoons of olive oil.
2. Toss to coat well, then sprinkle the cumin, oregano, and chili powder, and smoked paprika over top, and toss with the tempeh.
3. Heat a large skillet over medium-high heat. Add 2 teaspoons of oil, and then add the chopped ginger, Sauté the ginger for about five minutes, until it it starting to brown.
4. Add the seasoned tempeh. Sauté, stirring every couple of minutes, until the tempeh is golden brown.
5. Remove the tempeh from the skillet and into a bowl.
6. Now you can use the still warm skillet to warm your tortillas (you can also do this in the oven) if you like.
7. To assemble the tortilla, sprinkle a bit of shredded cabbage onto a warmed tortilla. Top with tempeh, avocado slices, and salsa. Serve with hot sauce and a wedge of lime. Enjoy!

Taco Tempeh.
10/08/2024

Taco Tempeh.

Receive order by Monday and pick up weekend to get the freshness.
23/07/2024

Receive order by Monday and pick up weekend to get the freshness.

Add some protein to your favourite recipes. Tempeh Salad with Fried rice Salad ingredients :170 gr Chickpea Tempeh (pan ...
01/07/2024

Add some protein to your favourite recipes.

Tempeh Salad with Fried rice

Salad ingredients :
170 gr Chickpea Tempeh (pan seared)
Mix lettuce (washed)
1 tbsp vegan mayo
1 tbsp balsamic vinegar
1 tbsp lemon juice
Salt & paper
For Fried rice check the link below:
https://youtu.be/Jnne6XJC-0g?si=bMuRFTZMYzWT46sY

Adding a bit of Tempeh Protein on your favourite Pizza recipes will be amazing.
27/06/2024

Adding a bit of Tempeh Protein on your favourite Pizza recipes will be amazing.

TEMPEH with PEANUT SAUCEIngredientsServing 22 x (170 gr) package tempeh1 1/2 cups filtered water, divided1/4 cup natural...
27/06/2024

TEMPEH with PEANUT SAUCE

Ingredients
Serving 2

2 x (170 gr) package tempeh
1 1/2 cups filtered water, divided
1/4 cup natural creamy peanut butter
2 tablespoons low-sodium tamari
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 teaspoon chili sauce (optional)
Coriander and sesame seeds, for garnish

Instructions

Remove the tempeh from its packaging and cut into cube.
Place the tempeh and 3/4 cup of water into a medium saucepan over high heat. Bring the water to a boil, then reduce heat to medium-low. Let the tempeh “steam” for 5 minutes to get rid of its bitter flavor.
While the tempeh is steaming, mix the peanut butter, tamari, vinegar, maple syrup, and chili sauce together in a small bowl to form a thick paste.
After 5 minutes have passed, push the tempeh to one side of the pan and add the peanut paste to the remaining liquid; use a spatula to dissolve it into the water and evenly coat the tempeh.
Once the tempeh is coated, add an additional 1/4 cup (for a thicker sauce) to 3/4 cup (for extra sauce to coat veggies) of water to the saucepan and mix into the tempeh. The sauce will lighten in color immediately as the peanut butter mixes with the water. Simmer the tempeh for an additional 5-7 minutes, until the sauce has thickened to your liking.
Serve warm, and as desired. Leftovers will keep in the fridge for up to 5 days. To reheat, add the tempeh to a pan with a splash of water and mix well until the sauce loosens.
Serve with rice and any veggies,

Balinese Tempeh Curry with Brocoli Serving 6Ingredients 3 pack Tempeh fresh 150gr cut cube 1 tsp galangal powder1 thumb ...
27/06/2024

Balinese Tempeh Curry with Brocoli
Serving 6

Ingredients
3 pack Tempeh fresh 150gr cut cube
1 tsp galangal powder
1 thumb size of ginger, chopped
2 tbs candle nuts grated
1 lemongrass stalk** outer leaves removed
1 tbsp ground coriander powder
1 tbsp curry powder
1 tbsp ground turmeric powder
1 tbsp Kaempferia Galanga powder
Chili flake or powder as desired
1/2 tsp ground pepper
1/2 cup water
2 tbsp coconut oil
2 stalks of broccoli cut as desired and blanched
1 400ml cans coconut cream
1 tsp salt
To Serve
cilantro leaves washed
INSTRUCTIONS:

In a medium sized pot over a medium heat, warm the coconut oil. Place chopped ginger and all spices, stir for approximately 5 minutes or until fragrant.
Add tempeh and cooked it about 5 minutes and then add coconut cream or more water as needed.
Bring the curry to the boil, reduce the heat and simmer uncovered for approximately 30minutes, or until the tempeh cooked through. The last add Broccoli and cooked only for 1 minutes, we don’t want broccoli become soft. Just before serving add broccoli.
Serve on brown rice or jasmine rice with cilantro leaves if available.

Well, there are some characteristics of tempeh which has good quality.First, its surface is covered with mycelium (fine ...
26/06/2024

Well, there are some characteristics of tempeh which has good quality.

First, its surface is covered with mycelium (fine yard) evenly. It is caused by the mold that sporulates on soybeans.

Second, the tempeh structure is compact and in the white colour.

Third, between grains of soybeans are filled with mycelium with a strong and evenly bonded.

Fourth, the blackish gray spores don’t appear yet.

Fifth, it doesn’t smell bad taste of ammonia.

Sixth, it is not crumble when the tempeh is sliced.

While most people who know tempeh won’t be scared off by its appearance, there’s one quirky aspect of this fermented plant protein that people often question. It’s those gray or black spots. We occasionally get emails from people saying, “I bought your tempeh but I can’t eat it — it’s moldy!” We always get a chuckle as we explain to them that tempeh is SUPPOSED to be moldy! If it wasn’t moldy, it wouldn’t be tempeh! 🙂 Here’s how to tell if your tempeh is still safe to eat.

Good Mold
To understand where the dark spots come from, you’ll need to know a little bit about how tempeh is made. Tempeh is a fermented food, and that’s one of the reasons it’s so popular. To make it, we add a special type of mold called “Rhizopus” to cooked soybeans (or a mixture of beans and grains). The mold breaks down the carbs, oils, and proteins in the soybeans, improving their texture, flavor, and digestibility, and creating a sliceable tempeh “cake.” Once the tempeh is done, we stop the fermentation process with a thorough cook step, which deactivates the mold.

Spores & Spots
During fermentation, the good mold is allowed to grow and reproduce. When this particular mold matures, it can create spores that are pigmented black or gray. It’s these spores that appear as small dark spots on the surface of your tempeh. These spots are completely normal and totally edible, and they’re a sign that your tempeh is fully mature. They don’t affect the flavor at all.

Bad Mold?
Like most foods, tempeh can spoil after it’s opened and grow mold. Fortunately, it’s easy to tell the good mold from the bad. First off, the harmless spots are black or gray, and the spots on your tempeh shouldn’t grow. The good mold is killed off in pasteurization, so any mold that continues to spread probably got there after arrival in your home. Don’t eat any spots that look hairy or furry. Normal tempeh should smell earthy or nutty and have a firm, moist texture. It should not be slimy or wet. If you smell an ammonia-like odor, pitch your package of tempeh. If you do buy a package of tempeh and find that it has any of these signs of bad mold when you open it (before the expiration date and even though it’s been properly refrigerated), the maker needs to know! Take a picture, jot down the lot code on the package, and contact the store or manufacturer.

5 Tempeh Storage Tips to Extend Shelf LifeTempeh, a meat alternative made from soybeans, is a valuable product originati...
26/06/2024

5 Tempeh Storage Tips to Extend Shelf Life

Tempeh, a meat alternative made from soybeans, is a valuable product originating from Indonesia for people on a plant-based diet, or striving to eat healthier.
To make it, producers allow soybeans to ferment before adding a specific healthy bacteria to them. This bacteria grows and after a few days begins to connect together the individual pieces of soybean with a visible white fuzz. The entire 2-3 day process of creating tempeh results in more nutrients that are good for your gut and overall health.
Since this fuzzy-looking brick of beans is still a novel food product to many people around the world, we would like to share some tips on how to store your tempeh so that you can enjoy it safely and extend the shelf life.

1) Source Quality Tempeh
Whenever possible, find tempeh made from non-GMO soybeans and that are sustainably packaged. Most commonly found on the market is tempeh wrapped in plastic. While suppliers may use plastic as an easy way to extend the life of the tempeh, it also prevents us from accurately gauging the age of the tempeh and whether or not it has been frozen or refrozen multiple times. The means you could possibly buy tempeh that looks fine from the outside, but upon opening find it has a strong smell or brightly colored bacteria which should not be consumed. To substitute for meat in your cooking, add about 100g of tempeh per person.

2) Keep Tempeh Chilled
In supermarkets, we often only have the choice of plastic-wrapped tempeh. If this is the case, choose tempeh that looks the healthiest from the outside, and that’s stored in the coolest place. Doorless refrigeration or even freezers that are opened too frequently can result in lower quality tempeh. Keep in mind that even when refrigerating or freezing tempeh, the bacteria is still active. This is the reason you tempeh may continue to age and yellow when stored at cold temperatures. For safe storage, be sure to reference food safety guidelines and check the temperature of your refrigerator occasionally.
Your food safety temperatures are guidelines to help prevent the growth of bacteria, and should also be used for reference on storing tempeh.

3) Make A Plan to Cook Your Tempeh
No schematics or schedules needed, but do give some thought about when you will cook your tempeh. If you plan to use your tempeh within the week, refrigerate it. If stored properly, your tempeh should last 2-3 weeks in your refrigerator. If you won’t use your tempeh for several days, or you’re unsure yet, we recommend putting your tempeh in the freezer. Once stored in the freezer the tempeh can safely last for at least a month, often longer.

4) Store Tempeh Dry & Air Tight
Your tempeh is very much alive. When fermenting the tempeh, it is usually warm to the touch as the mold mycelium grows around the bean, connecting them. This process is amazing because it helps to break down the soybeans, meaning there’s less work for our bodies to do during digestion and the nutrients in the beans are more accessible.
However, if we neglect to store our tempeh thoughtfully it will continue to ferment. This is the reason that your refrigerator-stored tempeh continues to yellow. To slow the fermentation process, use a resealable bag or air-tight container to store your tempeh. Making sure the tempeh is dry, air-tight, and cool. These steps will help extend the shelf life of this important vegan protein.

5) Know the Signs of Spoilage
Finally, you should know the warning signs of tempeh that has begun to spoil. If your tempeh begins to get slimy or has a strong smell, this is a signal to your nose that it should not be eaten. While tempeh that has yellowed is still edible, you can also cut into the tempeh to be sure there is no mold inside. While some dark spots of mold are normal and edible, brightly colored or strong smelling mold means you should discard your tempeh.

Address

Sapphire Street
Murwillumbah, NSW
2484

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

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