Tempe is from soya bean and popular among the Javanese communities in Johor. The fermenting process gives the tempe lots of vitamins and a taste that is unavailable in soya bean curd. For example, the taste is much stronger and the texture is harder than soya bean curd. Tempe is normally fried and served with other dishes such as pecal ayam (a chicken dish) or anchovy.
The fermenting process begins with the raw soya bean being softened or crushed. Then vinegar is added in with Rhizopus Oligosporus mushroom. The soya bean is then flattened into a thin layer and left for 24 hours in a temperature of around 30°C (86°F).