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Tempeh, the superfood from Indonesia, for hundred years has played essential role in Javanese societies (served at cultural and religious ceremonies). For Indonesian, tempe is an affordable and delicious protein source that we consume daily. As a good source of protein, iron, manganese, phosphorus, magnesium and calcium, but also low in carbs, tempe has gained popularity across the globe for the last 10 years.

This hands-on workshop is initiated by two Indonesian gastronomy entities in Zurich: Sendok Garpu and TempEco Bio. Together with Lidya, you will learn how to make your own tempeh from scratch using local Swiss soybeans. Afterwards, Ayu will show how to cook tempeh in some most delicious ways. Finally, enjoy your dinner with people who share your passion for good food, fun, and cultural experience. You will go home with memorable experience.