Wednesday, July 17, 2019



Yes, I am talking about these beauties.. homemade organic tempeh. 
We enjoyed eating tempeh and these were normally purchased from the market.  Recently  I came across the workshop of making your own organic tempeh and  was curious to learn how to do it.  

 They also offered private dining here- organic meals using as many plants/herbs from their private garden.   

the front garden - many local herbs.. 

a blooming lotus 

the side garden  

the garden at the back... see these cute papayas.

coffee corner.. 

our goodies bags... packets of ready-made tempeh, mini bottle of the starter and 500 gm of organic black beans.

She gave us some theory how the starter works and tips to make successful tempeh....

her samples..... organic black beans with green kernels... I think they look delicious and we tasted them raw it was equally delicious too...   

organic chickpeas... 

Organic chickpeas also can be used... these are stronger aroma and taste softer after being cooked. 

Organic Black Beans with Green Kernels.. These are more compact and chewy but taste wise very yummy. even when eaten raw...

Organic Red Bean Tempeh.
Red beans needs to be soaked for 6-7 hours but not necessary to hull them.  These tends to fall apart so must handle with care. 

Glass containers can be used. 

the first sign of fuzzy texture after 12 hours. the fuzzy texture over the beans is called mycelium.

can see more growth after 24 hours.. 

organic black beans soaked for at least 8 hours and ready for hulling. These will shortened the cooking time.

many hands made work light and fast.... hulling the skins because the thick skin may impede the action of the starter to act on the beans.... but some of black bean skin were left on so as to form the marbling effect in the tempeh. 

chickpeas hulled, cooked and waiting to cool down... too hot temperature will kill the starter. 

Adding the starter to the cooked beans 

the black beans cooling down..

the leaves are from the Simpoh Air plant.... don't ask me what plant because I am still not sure...using these leaves will give the pretty lines on the tempeh... but actually when cooked, cannot see the lines. 

wrapping the beans - 

neat packages ... leave them at room temperature for 12 hours for the first sign of the mycelium to appear. Got to monitor the temperature as too much heat will also spoil the tempeh.

Trio of tempeh.... ready for cooking...

Surely you can guess what we are cooking? we have potatoes, tempeh, onions, petai and their secret recipe sambal... 

Red bean tempeh- 

simply pan -fry.

The costs of the workshop also include a dinner.  Nasi Kerabu: blue-pea flower flavoured rice, home-brined salted eggs, organic fried plantain chips; sweet potatoes leaves, sambal tempeh with petai. 

Delicious lamb rendang... 

Lemongrass and Pandan Keffir (left) and Mulberry and Red Dates (Right)

Update: 19/6/2019

It has been 3 days after the workshop and here are the "beauties":-

Very happy with these tempeh

This is my Sambal Tempeh and potatoes. 

the yellowish ones are chickpeas and others are black beans 

Will I be making my own tempeh? Yes,  why not ? now that I have learn how to and because I will be using organic beans, it will be healthy and cleaner (being homemade by me). Just need the time to do so... it takes time for the beans to soak, to hull the beans and waiting time for the starter to work their magic on the beans.

Thursday, July 11, 2019



Sago pudding with   "birdnest" 
When you visit the GK organic farm  you can purchase whatever vegetables that are in season from them.  During our trip, besides the sweet potatoes, winter-melon was in season then.  And having tasted their dessert of Chilled Grated winter-melon, I bough home half a winter melon.  Besides just making soup (commonly sweet with barley or savoury with pork ribs) here is  another fun way to eat wintermelon.  

This is my rendition of the chilled dessert.  Sago pudding coloured with the bluepea flowers but the sago were a bit undercooked this time as there are still bits of white.  Chill the sago pudding till set. 

Meanwhile grate the winter-melon and set aside.  Boil some rock sugar syrup.  Add the wintermelon and simmer till cooked.  Set aside to cool in the fridge. 

Serve well chilled...perfect for a hot day.  

Tuesday, July 9, 2019



Pan-fried and boiled dumplings. 
As the girls were not going out to their activities, I decided to make dumplings and surprisingly Sarah was eager to learn.  It's time to pass the baton to her.    
First making the dough- plain flour with warm salty water mixed and kneaded together to form a smooth dough and then rested for at least half an hour. 

testing whether the dough is ready.

Filling: Minced pork, diced prawns, salt, pepper, sesame oil, dash of cooking wine and egg to in bind.

This time I used sliced leeks as I could not get Chinese chives from the market.  You can also add shredded cabbage/Chinese cabbage. 

Mix together till sticky 

She has to learn how to pleat the dumpling together 

Heat pan add oil and place in the dumplings  and on low heat, let them cook till the bottom is slightly  golden brown 

splash a bowl of water and quickly cover the pan and let them steamed till cook through. 
The other half of the dumplings were boiled and served.  

Boiled and pan-fry dumplings served with dipping sauce of black vinegar and ginger slices, accompanied by freshly brewed rose tea...   

As I have cleared and harvested some pandan leaves from my garden I prepared some pandan paste- simply blend the leave with some water.  Sieved the juice into a jar and leave jar in the fridge at 2-3 days.    Decided to make use of the pandan paste (which is the thick paste at bottom of the jar) to bake this Pandan Layer Cake.  Baked sponge vanilla cake no problem.... but  I made a blunder --  when pouring the kaya custard I accidentally knock against the lock of  the springform pan,  as a result you can see the very uneven sides...urgh.... 

But taste still good... no artificial colouring at all.