Fermented foods such as soya sauce, fish sauce, tempeh (fermented soya bean cake) and tempoyak (a Malay condiment comprising fermented durian) add complexity to local cuisine and have been integral in the elevation of meals across Southeast Asia. Starter Culture’s SHF2021 workshop will shed light on the process of fermentation with the goal of inculcating in participants a deeper appreciation of the region’s food offerings. Common misconceptions will also be undone. For instance, participants will learn that fermentation makes more than beer but also contributes to the production of tasty probiotic beverages as well as common pantry staples like coffee and chocolate.
To top off the session, participants will be taught how to make their own tempeh!
Programme registration starts from 29 April 2021, 2pm onwards - look out for the link!