Three-Beans Tempeh (เทมเป้สามถั่ว)

1.Separately soak three beans in water for 10 hours or overnight. Rinse, remove broken beans and skin.

2.Bring water up to the boil. Add soy bean and wait until water come up to the boil again before reducing to low heat. Cook soybean for 10 minutes before adding black bean in. After cooking black bean for 10 minutes, add mung bean and cook for another 10 minutes. (Total cooking time would be 30 minutes for soybean, 20 minutes for black beans and 10 minutes for mung bean)

3.Remove bean from water, set aside to drain. Drizzle vinegar over the beans and spread evenly over a clean cheeseclothes. Set aside to cool.

4.Toss beans with tempeh culture and add into a ziplock bag. Poke the bag thoroughly for ventilation and leave to ferment at room temperature for 24-48 hours.