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Lagniappe Recipe: Crab & Corn Bisque
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Soyabean Curd Recipe
Every morning, I would get out of my bed and gear myself up with
jogging equitment to a nearby preserved hill for a morning jog
with my girlfriend.
After jogging around the hill and coming down from it (which
take me aout 45 minutes), at this time, there'll be a truck
(mobile hawker) selling soyabean curd - TooFu Fa along the drive
way up the hill.
I love the texture of smoothness of TooFu Fa with the sweetness
of palm sugar syrup. It's delicious and light, great for
breakfast or supper.
This got me thinking, how about making my own TooFu Fa? That'll
be nice. So I beg my heart out to get the below recipe from a
friend who owns a chinese restaurant.
Ingredients to prepare:
3 cups soyabeans, soak for at least 6 hours. a bunch pandan
leaves 3 tbsp tapiocal/corn flour 1 tbsp gymsum powder (calcium
sulphate)
Syrup: 300g palm sugar a bunch pandan leaves
Intruction to make TooFu Fa:
Separate soaked soyabean into 3 batches, add equal amount of
water and grind till fine. Squeeze out all liquid with a piece
of muslin cloth into a measuring jar, mix in more water to
the
paste if necessary to make total 2 litters milk.
To make soyabean milk, the exactly amout of water added is not
so important. Put the milk in a large pot filling just about
1/3, add some pandan leaves. Remove foam when necessarily and
bring to boil for just a few minutes. It tends to foam and
overflow, so make sure the fire is low and you're there watching
the cooking process! The milk is not ready. (proceed to making
syrup, serve hot with syrup or leave in fridge to cool)
To make soyabean curd. Put starch and gypsum powder into a
masuring jar and mix with a cup of water, pour in 1 1/2 litters
of hot soyabean milk and let stand for 10 minutes to set. set
the remaining milk aside.
To make syrup, simply melt palm sugar with a little water and a
bunch of pandan leaves, filter into a bowl.
To serve, simply scoop beancurd into a bowl, add a little syrup
(you could add a little soyabean milk in it too). Best eaten
hot.
About the author:
Edwin Lim is a freelance copywriter and writer who lives in
Malaysia. He writes on tips and articles at
www.webblogerz.com. Go read.
