Homemade Tofu Step-by-Step (using vinegar) 自製豆腐

INGREDIENTS:

 6 Soy Beans (dried)

Water *(see the note in step 2)

3 tablespoons Vinegar + 5 tablespoons Water

DIRECTION:

1. Soak the soy beans in water over night, or at least 10 hours.  Discard the water and rinse the beans; drain again.

2. With the ratio of 1 part of soaked soy beans to 3 parts of water, process until it becomes soy puree.

3. Make sure the puree as smooth as possible.

4. Place a tea towel in a strainer and then set a pot underneath the strainer (like the picture above).

5. Pour the soy puree onto the towel.

6. Wrap up the towel.  Twist to squeeze the soy milk out of the towel.

7. Save the soy pulp for other recipes.  It is delicious and healthy.

8. Heat up the filtered soy milk over medium heat; stirring constantly.  Skim off the foam and bubbles on the surfaces. 

9. Turn off the heat and allow the soy milk to cool to about 90C.  I didn't use thermometer.  I just left the soy milk to cool for about 10 minutes.

Add the vinegar and water mixture gently into the soy milk.  The more gentle the vinegar is mixed in, the softer the tofu will become.

10. Immediately, you can see the soy milk starts to curd.

11. Bring the whole pot to a boil.  This process helps speed up and strengthen the curdling process.  After 1-2 minutes, you should see clearly that the curds and the liquid are separated.  Turn off the heat.

12. If you are making tofu anytime soon, but you don't want to use vinegar.  You can save this yellowish liquid from the curd and ferment it for 48 hours before the next tofu making.  This liquid can improve the taste of tofu.

13. Place the tea towel in a strainer again.  Pour the curd over it.  Gently squeeze out the liquid as much as possible.

14. Twist and towel into a ball and set it inside a small bowl for at least 1.5 hours before slicing  it.

15. If you are not using it that day, refrigerate the tofu with the towel.  It can last up to 3 days.

16. The more liquid you squeeze out, the firmer the tofu will become.  I like mine is  medium.

17. To serve, drizzle sesame oil, marin, soy sauce and roasted sesame seeds.

Boiled Green Banana with Salted Mackerel

I learnt to eat green bananas from a colleague who grew up in the Caribbean.  She told me that the people in her home island consider banana as vegetable rather than fruit.  They eat it for breakfast, lunch, dinner and dessert.  

Unlike the ripe ones, green bananas have a mild taste and starchy texture that is very similar to potato after cooking.  I let my son to try it without telling him what it was first, and he thought it was boiled potato.  We are so happy to discover one more new healthy food that can substitute potato in our diet.

  

INGREDIENTS:

4 Green Bananas (not Plantains)

1 Red Onion, small, sliced

4 Garlic Cloves, mashed and chopped

1/2 Red Bell Pepper, seeded and cubed

1 Salted Mackerel, deboned and cut into bite size

Salt and Pepper to taste

Vegetable Oil

DIRECTION:

1. Cut both ends of each bananas.  Slit the bananas lengthwise; set them aside.

2. Set a pot of water to a boil over high heat.  Add a tablespoon of salt and a tablespoon of oil (to prevent the banana sap sticks to the pot).  When the water comes to a rolling boil, add bananas.  Boil the bananas for 15 minutes; drain.  Remove the peels and cut the flesh to chunks; place them on serving plate.

3. In a pan, heat up three tablespoons of oil over high heat.  Add garlic and onion; stir fry until fragrant and the onion starts to soften.  About 10 minutes. 

4. Add mackerel.  Continue to cook until the fish is throughly cooked; about 10 minutes.  Remove the pan from the heat and spoon the fish beside the bananas to serve.

Knead less Peach Glazed Bread (Father's Day recipe) | 免揉蜜桃麵包 － 父親節食譜

Knead less Peach Glazed Bread (Father's Day recipe)

免揉蜜桃麵包 － 父親節食譜

Ingredients for Dough: (4 peach bread, 6" each)

4 cups Flour (2 cups Whole Wheat + 2 cups White Flour)

2 cups Whole Milk

1/2 cup Vegetable Oil

8 gram Instant Bread Yeast

1 tablespoon Baking Powder

Ingredients for Raisin mixture:

1/3 cup Raisins

1/4 cup Sugar

1 teaspoon Vanilla Extract

1/2 teaspoon Ground Cinnamon

1/8 teaspoon Ground Nutmeg

Ingredients for Peach Glaze topping:

3 Peaches, pitted and thinly sliced

90 gram Brown Sugar

70 gram Unsalted Butter, room temperature

1/2 teaspoon Ground Cinnamon

麵糰材料:

4 杯   麵粉 (2 杯白麵粉 + 2 杯全麥麵粉)

2 杯   全脂奶

1/2 杯   菜油

8 克   快速麵包功酵母

1 湯匙   泡打粉

提子乾餡材料:

1/3 杯   黑提子乾

1/4 杯   糖

1 茶匙   雲呢拿香油

1/2 茶匙   肉桂粉

1/8 茶匙   荳寇粉

蜜桃層材料:

3 桃, 去核, 切薄片

90 克   黑糖

70 克   無鹽牛油，室溫

1/2 茶匙   肉桂粉

DIRECTION: