TheTempehMonster - food, drinks, events, life, and .. ok: food
My cooking
MY DISHES
>
MY CLEAN FOOD
>
juice of the day
brewing, fermenting, growing
>
kombucha
tempeh
dehydrating
Yoghurt
raw, vegan, vegetarian
Good Homecooking
>
random small ideas
some proper food
>
Lamb in Roesti
roti jala
German Currywurst
theme parties
Molecular
>
my first sphere
feta disc
Tempeh
>
the French
the Mediterranean
the Eastern European - tempeh ajvar
the sweet-sour wrap
pumpkin tempeh salad
easy n fast miscellaneous tempeh
cooking courses
Bangkok 2018
TABLE OF CONTENT
my eating
FOOD / RESTAURANT REVIEWS
>
Restaurants
>
Black Sheep - French Bistro & Restaurant
me@oue
Blackbird
Afterwit - halal Mexican food
Hive at Wala-Wala
Draft & Craft
SaVanh Indichine
alati Greek restaurant
North Border at Rochester
Tin Hill
Spuds and Aprons
RedDot Brewery at Dempsey
The White Rabbit & Rabbit Hole
Andre
Buffets
>
Straits Cafe at Rendezvous Hotel
Edge at Pan Pacific
of Coffeshops and Hawkers
>
Rumah Makan Minang
BEST OF
FOOD TRAVELING AND FEASTS
>
Malacca
Japan
Singapore: Ramadan & Hari Raya
CONTACT & LINKS
recipe collection
Making my own Yoghurt
Heating milk up to ard 74 degree, cooling it down to ard 45 degree, mix yoghurt from the previous session in and place the jar into the yoghurt maker that is filled with boiling water. After 8-12 hours put the jar in the fridge .... easy :)