Tempe Enak | Authentic Indonesian Tempeh

Our Story

Meet Wienda

When I moved to the UK, I couldn't find tempeh with the authentic taste and texture I remembered from home. That's when I decided to start making my own, using traditional methods and the finest soybeans.

What began as a personal project quickly turned into a passion for sharing my culture through food. Friends and family couldn't get enough of my tempeh, and Tempe Enak was born.

Our name is taken from the Indonesian spelling of Tempeh - which is "Tempe" without the trailing 'h'.

"Enak" means "delicious" in Indonesian—and that's my promise to you.

Authenticity

Traditional Indonesian fermentation techniques that create the perfect tempeh texture and flavor.

Craftsmanship

Each batch of tempeh is handcrafted with care, attention, and respect for the fermentation process.

Simplicity

Pure ingredients, nothing else. We keep things simple — just whole soybeans, fermentation, and time. No additives, no shortcuts.

Our Process

Tempeh has been part of Indonesian cuisine for centuries. At Tempe Enak, we honour this tradition by following the authentic process that creates the distinctive taste and texture that defines great tempeh.

Selection

We start with the finest soybeans, carefully selected for quality and flavor.

Preparation

The beans are soaked, dehulled, and partially cooked to prepare them for fermentation.

Inoculation

We inoculate the beans with ragi tempeh, a starter culture containing Rhizopus oligosporus spores.

Fermentation

The magic happens during a 36-48 hour fermentation, where the beans transform into a solid, cake-like form bound by white mycelium.

Harvest

Once the fermentation is complete, we harvest the tempeh at its peak freshness and flavor.

Why Tempeh?

Nutritious

High in protein, fiber, and prebiotics for gut health. Fermentation increases nutrient bioavailability.

Versatile

Absorbs flavors beautifully. Can be grilled, fried, baked, or crumbled into almost any dish.

Sustainable

Plant-based protein with a lower environmental footprint than animal proteins.

Digestible

Fermentation process breaks down phytic acid and anti-nutrients, making tempeh easier to digest than other soy products.

Authentic Indonesian Tempeh