Monday, February 9, 2009

Healthy Soya

It is not as difficult as it seems to homemake soya bean milk. Only the process of cleaning the beans a slight hassle, the rest of the steps is a brisk :)

Ingredient
  • 300gm soya beans
  • 6 cups water
  • 10 pandan leaves, knotted
Method
  1. Soak beans in water overnight. Rinse well, remove skin & drain well.
  2. Blend with water & drain well over a sieve. Alternately, pour through a clean tea towel and squeeze to extract the liquid.
  3. Bring soya milk to boil with pandan leaves. Simmer over low fire for 20mins stirring constantly to prevent scorching. Discard leaves. Sweeten milk as desired.
Soya Bean Milk served with 'Tang Yuan'

Today is the 15th of Lunar New Year also know as '元宵'. Traditionally this dessert is served during this festival. I bought some frozen sesame & red bean rice balls, cook according to package and serve with soya bean milk sweetened with honey.


Soya Egg Custard wif Minced Meat

Set aside 2 cups of soya milk and make this dish for dinner :) smooth & silky.

Soya Egg Custard
Ingredient

  • 2 cups unsweetened soya milk
  • 2 eggs
  • 1 tsp sesame oil
  • 1/4 tsp salt
Method : Beat eggs with sesame oil & salt. Stir in soya milk. Sieve over a steamproof bowl. Bring a steamer of water to boil. Steam egg custard over medium heat for 10mins until set.

Savoury Minced Meat
  • 200gm minced pork/chicken
  • 1 tsp sesame oil
  • 1/4 tsp salt
  • 2 tbsp oil
  • 1 shallot, sliced
  • 3 garlic, chopped
  • 1 tsp salted soya beans
  • 1/2 tsp dark soya sauce
  • 2 tsp chinese wine
  • spring onion
  • red chilli
Method
  1. Marinate minced pork with sesame oil & salt for at least 20mins.
  2. Heat up oil in wok. Saute shallot & garlic for 1 minute until fragrant. Add salted soya beans & stir fry for another minute.
  3. Add in minced pork and stir fry on high fire for 3 mins. Add dark soya sauce & chinese wine and mix evenly. Sprinkle over spring onion & red chilli. Mix evenly & remove from fire. Dish over steamed soya egg custard & serve.

3 comments:

tanwawas said...

Hi there,

Been following your blog, and love your recipes. I've done home-made soya bean milk too, and always wonder what I can do with the leftover soy bean residue. Throwing it away seems such a waste! Any idea what we can do with the residue?

Peng said...

Hi...heee i also not really sure wat to do with the residure so I thrash them also! but i think can use them to boil into stock, what u think? put the residure in a muslin bag and boil with some other vege for a vegetarian stock :P As the texture similar to ground almond think it is possible to use for baking also but think need to bake/frt it for a while to make it slightly drier and fragrant

tanwawas said...

Hi! Thanks for your response. I did read somewhere that the residue can be used for baking some kind of soy cookies, but can't seem to remember where I've read it. If u do come across such information or try using the residue to bake, drop me a note at tanwawas@hotmail.com. Anyhow, pls continue your wonderful cooking and baking; I'll be following your blog! Cheers! :)

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