Homemade Tempeh Workshop

Homemade Tempeh Workshop (Postponed)

Date & Location

29 Mar 2020, 10:00 am - 1:00 pm
Reiki Refuge, Kuala Lumpur (map)

Event Details

Due to marked severity of the COVID-19 outbreak both at home as well as abroad, and in compliance with the National Restricted Movement Order, the Homemade Tempeh Workshop will be postponed.

We will continue to monitor the situation as well as advisories from the Ministry of Health for the other events.

In the meantime, I would encourage all to continue to channel Reiki to the COVID-19 outbreak and to take the necessary prudent measures to stay safe.

Some guidelines for health and safety related to the COVID-19 outbreak can be found here.

If you suspect that you may have respiratory infection symptoms, you may contact the Crisis Preparedness and Response Centre (CPRC) hotline at 03-8881 0200.

May you all be blessed with love and light.
From better gut health to lower cholesterol levels, the potential tempeh benefits are endless. Now you can learn how to make it at home!

What is Tempeh?

Tempeh 01Tempeh is a nutrient-dense bean based product with a high amount of protein, as well as various vitamins and minerals. It may decrease cholesterol levels, oxidative stress and appetite while improving bone health. Tempeh also contains prebiotics, which may improve digestive health and reduce inflammation.

Tempeh is usually made from soya beans. Tofu is also made from soya beans, but tempeh is different because it is a whole soybean product with different nutritional characteristics and texture. Fermenting and retaining the whole bean (instead of mashing it up) gives tempeh a higher content of protein, dietary fibre and vitamins.

Why Should You Learn How to Make Your Own Tempeh?

Tempeh has high protein content, is good for dietary intake and comes from plant source. Also, it is good to learn how to make your own nutritious food.

Tempeh bought from stores are usually made and packed in single-use plastic. Our instructor Jehan Bakar feels that besides polluting the Earth with more trash, it is also not healthy to make tempeh in plastic bags as the fermentation of tempeh exudes heat, and heat reacts with plastic, causing chemicals to leach out into the tempeh that we later eat.

What’s Different about This Class?

  • We will be making tempeh using 3 types of beans – soya beans, lentils and green beans.
  • We will use banana leaves as wrapping and silicone moulds as well.
  • All participants will get to touch, mix and wrap their own tempeh.

Preparing for the Class

This is a 3-hour hands-on class, so please come in comfortable clothing, ready to get involved in making your own tempeh.

Everybody will get to bring home 100g of tempeh. Yippee! Please bring your own containers to bring back your handmade tempeh.

Refreshments will be provided.

About the Instructor

Jehan Bakar is a woman of many talents and accomplishments. Based in Kuantan, Pahang, Jehan has a thriving career in law, and manages her own law firm. She also champions nature as the chairperson of the Pahang Branch of Malaysian Nature Society, dealing with environmental dilemmas on a scale most of us are never faced with.

These days, Jehan is taking her advocacy a step further through her home-brewed skin-care business called Le Starry, supporting the zero-waste movement by eliminating plastic packaging altogether. She is also good in making her own food and cooking.

To find out more about her, you can read this article published in the NST.

Workshop Fees

Workshop fees are RM 95.

Participants are only confirmed once payment has been made, because we need the numbers to prepare the correct amount of ingredients.

Share This Event