TEMPEH Tempeh (pronounced TEM pay) is a traditional Indonesian food. This chunky, tender cake of soybeans is consumed daily in Indonesia, usually with rice as part of the main meal, or sometimes by itself as a snack. In Indonesia Tempeh making is a household art that varies somewhat from home to home. Whole soybeans are usually mixed with a grain such as rice or millet. A "starter" - usually a piece of tempeh from a previous batch - is added to begin the fermentation process. In traditional home-based tempeh making, the mixture is wrapped in banana leaves and left to ferment for 18 to 24 hours. In Western tempeh factories, commercial starters often are used to produce tempeh and the fermentation process takes place under more carefully controlled conditions. Whatever process is used, the result is a cake of soybeans with a rich flavour sometimes described as smoky or nutty. The flavour also has been compared to that of mushrooms.