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Showing posts with label soy. Show all posts
Showing posts with label soy. Show all posts

GDL Tofufah 果酸豆腐花

Thursday, November 11, 2010


Tofufah or Taufufar is soft beancurd in syrup. A traditional Chinese dessert. Some like it hot, some like it cold. Some like the syrup spiced with ginger, and being typical Malaysians, we like it flavoured with pandan (screwpine) or with gula melaka (palm sugar) instead of regular white sugar. It used to be the cheapest dessert ever at ony 20sen per bowl when I was a kid, and in just 20 years, the price has gone 5 fold, at least, depending on where you buy it.

The traditional way is to make it using gypsum, a natural mineral from the earth. But due to so many people saying it's bad for health, well, so, I tried making this with GDL.

I finally made tofufah with GDL and they all ended up in the drain…. Why? Cos they all were all curdled. Like vomit. Disgusting? Yes. Well, before I embarked on this brave experiment, I searched on the internet for % of GDL for making soft tofu,and I found that it should be 0.3%, well, 3L of it with 2tsp, it’s about that gua..but no…. it failed.


For those of you who have no idea of what GDL is, GDL is short for Glucono Delta Lactone. Glucono delta-lactone (GDL) is a naturally-occurring food additive used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone (cyclic ester) of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL is commonly found in honey, fruit juices, and wine. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is now commonly used in commercial tofus found in supermarkets with brands like Cheong Fatt. You can try to see that the next time you go shopping. It is considered safer than gypsum (sek koh)


There isn’t a site in English that I can refer when it comes to making tofufah with GDL… not even one. Even in Chinese, there is only one. This one. I only found her after I failed. Well, she also failed like I did, all like vomit,. Later I found another post on her blog….. SHE SUCCEEDED!!!! Oh gosh!! Now this is good news. Then she found out the reason, her soy milk is too diluted. Cos she did her soy milk with her soy machine. Well, I did mine rather diluted too, 200gm beans with 3L water. That’s why I failed, and had vomit curds like hers. Now, with her successful recipe, I’m going to embark on this grey area on the internet, where not many have trod… tofufah with GDL again.



And was I successful? Yes I am!! Not once but twice. The pictures on this post are from my 2nd successful attempt.
And below is my translation of her recipe.

GDL Tofufah
Recipe Source : DD's Wishes

250gm soy beans
1.8L water
Few blades of pandan, shredded and tied into a knot
¾ tsp GDL (1/2 tsp + 1/4tsp)
½ Tbsp cornstarch
2 Tbsp water

1. Soak beans overnight or at least 8 hours
2. Blend beans in a blender with 1.8L water (maybe done in 3 times)
3. Press out soy milk with a cheesecloth
4. Measure 2L of soy milk and bring a boil with pandan knot.
5. In another pot, mix GDL with cornstarch and water.
6. When milk has come to a boil, leave it to cool down, lid off for 5 minutes or until 90C.
7. Pour soy milk in a gushing motion(2-3 feet above) into pot with GDL mixture.
8. Do not move pot, wrap lid with a towel and leave tofufah to set for 1 hour.
9. With a tofufah spatula or a wok spatula, gently skim layers of tofufah onto serving bowl. Top with syrup of choice just before eating. Serve warm or chilled.


Now, before you go, I need some help.
I am currently wanting to buy a built in oven for my new kitchen.
I am torn between a Bosch (I have 2 models in mind, with a difference of RM1.3k between the 2 models) and Teka,
with both being German. Both grade A for power consumption.

Here's the major difference between the 2 models that I've set my eyes on

Controls:
Bosch: Temperature-dial, timing-digital
Teka: Fully digital

Price:
Bosch: 3.5k (53L and double glazed doors) and 4.8k(slightly bigger capacity -58L, triple galzed doors)
Teka: 3.8k (double glazed doors 56L)

Service Team:
Bosch: None in Ipoh. But so far, response from their customer service has been good. They always call me promptly whenever I send them an email.
Teka: Service team available in Ipoh that gives tutorial upon delivery and for repairs

Cleaning:
Bosch: Self Cleaning
Teka: None

Functions:
Bosch: 7 or 9
Teka: 9



I can find loads of info online on Bosch ovens , but none for Teka, except for their own sites.

Can anyone tell me their experience with using Teka ovens, especially on the heating part. Even? Does it need turning the pan around, esp for cookies?  And does the double glazed doors feel hot to touch? Sometimes I just don't want to fully believe those salesman.

I find it weird to have a German brand (Teka) with not much information and reviews from the internet. Not that the model numbers differ (Bosch's models differs). The model that I aimed is featured in their main website (not Malaysian) and I can't seem to find information on the model, which made me really wary of their brand.

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Kelp Soup with Beans and Oysters

Saturday, November 6, 2010



Adapted from Soups for Expelling Dampness and Heat by Chiu Sang

Indications:
High cholesterol level, high triglyceride level, fatty liver

Functions:
Promotes urination, expels phlegm, softens tumours, eases meridian congestion, cleanses the blood vessels, reduces blood fat


20gm dried kelp (kombu, I used Taiwanese)
30gm black beans
40gm soy beans
250gm lean pork, cubed
20gm dried oysters, rinsed (about 5 pieces)
2.5L water
Some spring onion for sprinkling

1. Soak both beans for 2 hours. Discard soaking water, and drain beans.
2. Soak dried kelp for 20 minutes only. Discard soaking water. Cut into smaller pieces or long strip and tied into bows.
3. Bring water to a boil. Put in everything.
4. Boil on high heat for 10 minutes, then lower down to low heat for another 2 hours.
5. Season with salt and pepper.


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Homemade Egg Tofu

Thursday, July 1, 2010




I forgot where I got this from. I read a few blogs about this and I've forgotten where I saw it. I changed some steps and added salt.

Homemade Egg Tofu
375ml egg (from 6 large eggs)
1/3 tsp salt
500ml unsweetened thick soy milk (from 1st pressing)
1 tsp corn starch + 1 Tbsp water

1. Break eggs and lightly beat with salt. Leave aside. Let the salt further break down the egg whites.
2. Put corn starch and water into a big bowl. Stir.
3. Bring thick soy milk to a boil and pour over cornstarch mixture. Stir. Let it cool down to warm.
4. Prepare your steamer, bring water to a boil. If you’re using a wok, place a steaming rack and make sure the water is just below the rack (I make sure the water is just 5-8mm below the rack)
5. Place a piece of cling wrap into your steaming vessel (I used a 8 inch square Pyrex dish, you can use regular aluminium or stainless steel pans). For easier handling, wet the dish before putting in the cling wrap.
6. When soy milk has become warm, combine with eggs. Lightly beat.
7. Pour into prepared steaming dish over a strainer/sieve. Discard egg white bits that are left in strainer.
8. Steam over low heat for 30 minutes. Remember cover your steamer or wok with lid.



Do not use stainless steel pots to steam, especially those 5 ply pots. It’s much hotter than the wok, and the egg tofu will not be smooth, even it’s on the lowest heat. If possible, do not use stainless steel wok lid too. Aluminium works the best.

You can deep fry the tofu too. Actually egg based tofus taste better this way.

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Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

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