30 June (Sun) 10:30am-2:30pm : 2
26 June (Wed) 11:00am - 3:00pm : 6
10% discount for Returning Participants
Tempeh the so-called 'peasant's food, is inexpensive but highly famed for its astonishing nutritional value. It is now a widely popular vegan source of food. Tempeh which uses the beans whole, compressed together and fermented to form a block held together by a white fibrous network called mycelia. The fermentation process involves converting the raw beans into tempeh to allow the enzymes in our stomach to maximise the nutritional potential of soy.
In this brand new menu, Chef Damian will be showing us how to make traditional tempeh and how it differs from the 'modern' version. In addition, he will share some mouth-watering tempeh dishes.
1. Sambal Goreng Pengantin
A dish usually reserved for special occasions that consist of; chicken liver, beef off cuts, prawns and tempeh.
2. Lontong Istimewa
A dish similar to lontong but with jackfruit, bean curd, tempeh, sukun (if available) cooked in a rempah enhanced with coconut milk and dried prawns. 3. Tempeh Goreng Assam Manis
Tempeh deep fried then added to a fiery rempah, together with fried anchovies and balanced with sugar and lime juice.
4. Plantain with coconut cream and gula melaka.
Plantains are much like green bananas which are often cooked to make all kinds of desserts. Chef Damian will pair it in a traditional style with coconut and gula melaka.
Demonstration by Chef / Instructor
Take Home Items
Students will sample or take home all the items demonstrated, and receive a Recipe Pack.