The World Of Tzu Chi(Vol.112)

ecipe Preparation: 1. Rinse the beans. Soak in water (3 times the volume of beans) for 12 hours. 2. Rinse the soaked beans. Add apple cider vinegar and water (double the volume of beans). Cook on high heat for 30 minutes. 3. Take out the beans and rinse them under running water to remove the skins. Split the beans into halves if possible. 4. Dry the beans, add tempeh starter and mix well. 5. Transfer the beans into a container and wrap with cling-wrap. Poke holes on the cling-wrap using a toothpick to allow fermentation. 6. Leave the beans to ferment in the container for 48 hours, preferably at around 35°C (for example, in a power-off oven). Preparation: 1. Fry the diced tempeh with Chinese mugwort till golden brown. 2. Skewer the chunks of cucumber, tempeh and cherry tomatoes. Chief Cook: Pek Poh Liang Photograph by Pek Poh Liang Translated by Lee Shee Yik Ingredients: Soybeans ................... 300 g Black beans ............... 300 g (according to personal preference) Apple cider vinegar ... 1 tbsp Tempeh starter ............ 2 tsp Ingredients: Tempeh ...................... 1 pc (diced) Cherry tomatoes ........ in moderation Cucumber ................... in moderation (cut into chunks) Chinese mugwort ....... a pinch Tools: Toothpick ..........1 pc Container .......... 1 pc Cling-wrap ... 1 sheet (serves 2) Homemade Tempeh Tempeh Skewers