Holistic Practice

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Friday, November 8, 2019

Now, Vegan Education is in the Air 空中学习素食

The Veg School has always intended
AiFM being the catalyst
of The Veg School's
free public education platform
to do broad base public education on veganism. In earlier days, suggestion was that The Veg School may deploy YouTube, WeChat platforms to perform easy-to-access education online.
素食学校一直以来都很想做大规模的素食教育。早年有很多人建议透过YouTube和微信等网媒，做大众化的线上教育。


But for some reasons, be it technical or practical, those proposals never realised along my 14years of teachings.
但是，基于技术和实践上的问题，于是这14年从事素食教育以来，都不了了之。。。


Very grateful now, that this dream to do free and broad base education slowly precipitate, from 2017 onwards. That was when Malaysian AiFM DJ Min-Ming, started to invite myself intermittently, for sharing sessions on air.
很感恩现在这个免费公众素食教育的梦想逐渐实现，承蒙马来西亚AiFM DJ 敏明自2017年以来多次邀请到电台分享素食健康与营养。


As of Nov 2019, there are altogether 12 episodes of vegan education (Mandarin) on AiFM, and the collection is expected to expand in 2020.
截至2019年11月，素食学校在AiFM的空中教育存档已经有12集。估计2020年还会继续增加。


These Mandarin sharing sessions are archived in this link now, and will be updated intermittently too:
这些分享记录已经储存在以下链接，未来会不断更新：


May this good will be spreaded and bless more people, helping them to adopt vegan lifestyle more confidently 🙏🏼
盼望这一份祝福能惠及更多人，帮助更多人，更有信心地素食🙏🏼

Well regards ,
Kee Yew

祝 福慧增长
其銚


*****
素食学校在马来西亚国立电台AiFM的访谈录影：

储存 Save in Evernote

6/11/2019
「五谷粗粮营养多姿彩」（2）

30/10/2019
「五谷粗粮营养多姿彩」（1）


4/9/2019
「有机素食营养大不同」（二）


28/8/2019
「有机素食营养大不同」（一）


24/4/2019
「素食养生 之 糖尿病的预防」


17/4/2019
「素食养生 - 高血压的预防」


17/10/2018
「素食者的饮食偏差(2)」


10/10/2018
「素食者的饮食偏差(1)」


31/1/2018
「素食年菜的诀窍」

Part 1

Part2

Part3



25/10/2017
「素食疗愈」

第一段

第二段

第三段


26/7/2017
「素食的迷思与误区」

Part1

Part2

Part3

Part4



19/7/17
「健康营养素食的奥秘」

Part 1

Part 2

Part 3
*****





{Learning Holistic Wellness for Wisdom and Compassion}
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Friday, July 19, 2019

Fermenting Goodness of Tempeh

Mdm Chan and Sensei Kurina
with home-made Organic Tempeh
This July, my Macrobiotic culinary teacher,
Mdm Kurina Yonezawa
is on a teaching visit to Kuala Lumpur.

She has come to teach a series of interesting veganic cooking workshops, including a Fermentation Workshop

One of the most impressive episode during Sensei Kurina's visit
is that, she wanted the students
to seek out for traditional cultured foods in the region we live in.

My homework was to study
how tempeh is made and where to get reliable quality tempeh *.*

I had a tempeh addicted friend, Mr Koo Wee Leng
who highly recommended me to visit
February 18 Cafe at Taman Gembira Kuala Lumpur,
where they sell really delicious home-made tempeh.
These tempeh as I tasted later, are totally different from
those sold in supermarket.
Their tempeh is chunky, firm and
fragrant without any ammonia smell, even eaten raw!

There, Mdm Kurina and I , interviewed the lady boss, Mdm Chan on
how they make the tempeh, with much passion and care.

After the interview,
I verified my notes with Mdm Chan to confirm
that I recorded the right procedure.

This tempeh making SOP which is now successfully developed,
after 6 years of dedicated trial-and-error efforts, is really precious.

Therefore with permission from Mdm Chan,
I feel I should perpetuate her effort, having the SOP recorded in text
and to educate a broader public on how to make good real nourishment :)

Thanks again to Mdm Chan of February 18 Cafe for this!.

-- Save in Evernote: http://tinyurl.com/GoodTempeh --

Tempeh Fermentation Procedure
by Mdm Chan 
February 18 Cafe / 二月食吧
No.42, GF Jalan Lazat 2, Taman Gembira, 58200 Wilayah Persekutuan Kuala Lumpur
  1. Select only good condition organic soy bean
  2. Dehull and split the selected soy beans (with machine) or skip this step.
  3. Select good soy beans again or skip this step if machine is not available.
  4. Boil soy beans in water for 30min, scoop away the scum
  5. Soak soy beans in fresh filtered water for 24hours
  6. Dehull and split the beans into halves and remove the "bud" (germ structure), if Step 2 is not achievable.
  7. Boil in fresh filtered water again for 15min
  8. Drain and drip dry and let cool down completely
  9. Add in "Ragi Tempe" (inoculant) 3g (sieved) for every 1kg soy beans and mix evenly
  10. Wrap 100g beans in prewashed and air-dried banana leaf (20cmx20cm, with 1cm slits every 2cm spacing), exerting moderate strength to firm up the wrapping
  11. Attach another 10cm X 8cm banana leaves (with slits) to the single layer side and wrap in paper
  12. Let ferment in room temperature in airy space (best stood up) for 36hours
  13. At the 36th hour: eat fresh/cooked or keep in fridge for 1-2 weeks or freeze up for multiple months of storage.

Handsomely packed Tempeh
Chunky, Firm and Fragrant Tempeh

Sharing selflessly about Tempeh


Wrapping up inoculated Tempeh
Maturing Tempeh
The Slits on Banana Leaves
for fungus to breath





Joyously fermenting goodness :D
Kee Yew



 #Tempeh #February18Cafe
{Learning Holistic Wellness for Wisdom and Compassion}
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