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Hands on Tempeh Making with Jaslyn Kee-Ng

Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing with Rhizops moulds and controlled fermentation process that binds soya beans into a cake form.

Tempeh is very high in protein and calcium, as well as beneficial isoflavones, has a nutty and firm texture. It is perfect for Vegetarian, vegans or anyone looking for a low-fat and heart healthy source of protein.

Tempeh can be eaten raw when it is still warm from fermentation, marinated, fried, baked and added to salads, sandwiches, stews and many more.

Workshop Contents :

-Manual on Basic Tempeh making
-Tempeh Starter to bring home
-knowledge fermentation using different beans
-sampling of organic soya, black eye peas, green bean tempeh
-200g of Organic and Sprouted Soya bean tempeh that you have made in class.


Fees for scheduled classes must be paid in advance via bank transfer/Paypal(includes paypal admin charges)/Paylah in order to secure your booking. Your booking is only confirmed once full payment has been received. Once your booking is confirmed, no refunds will be given. You are allowed to change your workshop date to the next one if you are not able to attend the workshop.
Once you register for the workshop, a separate email with the payment details would be send to you.
Payment will be fully forfeited regardless of the unforeseen circumstances. We recommend that you arrange for someone to attend in your place. Please inform us of the person who will be attending in your place.

A minimum number of person is required to proceed with a class.
In the unlikely event that a class cannot proceed, We reserves the right to change the date or cancel the class. If that occurs, a full refund will be offered.
We will inform you via email.


April 19 2018


Date: April 19
Time: 1:00 pm - 2:00 pm
Cost: $50
Event Categories:


Ruby Hall – One Heart Singapore

37 Tembeling Road
Singapore, 423580 Singapore


Jaslyn Kee Ng
Phone: 9752 4857