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Wednesday, November 28, 2012

Nuggets Okara Vegetarian (Vegan Okara Nuggets)


Okara/Soy pulp is the left over which remain in the filter sack when pureed soybeans are filtered in the production of soy milk. It is part of the cuisines of Japan, Korea & China. It has also been used in the vegetarian cuisines as chicken/beef substitute (such as Vegan Burgers or Vegan Nuggets)
In Indonesian & English
Bahan
-  150 gr Okara/Ampas kedelai*, ½ st Gula  -  100 gr Vital wheat gluten (Gluten bubuk)
-  1½ st Perisa ayam, 1½ st Garam                  -  4 sm Panir, 4 st Olive oil, 1 st Maizena
-  ½ st Lada bbk, ½ st Ketumbar bbk             -  1 sm Susu kedelai, Miyk sayur (opsional)
Cara membuat
-   Aduk gluten bbk dng perisa ayam, maizena, gula & 1 st garam, sisihkan. Campur rata okara dng olive oil. Satukan kedua campuran & uleni hingga adonan kalis.
-   Bentuk adonan sesuai selera tetapi jaga ketebalannya ≤ 1 cm. Kalau adonan kurang dpt menyatu, tambahkan sedikit lagi gluten bbk.
-   Campur rata panir dng ½ st garam, lada & ketumbar. Celup adonan di susu kmd gulingkan di panir hingga terlapisi semuanya.
-   Panaskan oven 250° C. Panggang kedua sisi nuggets hingga kuning kecoklatan (dpt juga dng menggorengnya di minyak sayur panas). Klrkan, hidangkan dng saus sambal atau mustard madu
* Lihat juga resep Susu Kedelai Rumahan.
Ingredients
-  150 gr Okara/Soybeans pulp, 1½ tsp Salt  -  100 gr Vital wheat gluten, ½ tsp Sugar
-  1½ tsp Vegetarian chicken flavor                  -  4 tbsp Bread crumbs, 1 tsp Corn starch
-  ½ tsp of each ground Pepper & Coriander   -  Vegetable oil (optional)
-  4 tsp Olive oil, 1 tbsp Soy Milk
Directions
-   Mix vital wheat gluten (powdered Gluten) with chicken flavor, corn starch, 1 tsp of salt & sugar. Set aside. Mix olive oil with the okara thoroughly. Put the gluten & okara mixture together; knead them until the dough smooth.
-   Form the dough in whatever shape you desire but keep them to ≤ 1 cm thick. If they aren't holding together, add small amounts of extra wheat gluten.
-   Mix the bread crumbs with ½ tsp of salt, pepper & coriander. Dipp the dough in soy milk; then roll them in bread crumbs mixture to cover all.
-   Preheat oven to 250° C. Bake the nuggets on both sides until golden brown (or u can also deep fry the nuggets in hot vegetable oil). Remove the nuggets from the oven; serve them with chili sauce or honey mustard.
* See also Homemade Soy Milk recipe.

Tahu Sutra Rumahan Beraroma (Homemade Flavored Silken Egg Tofu)


Silken tofu is flavorless but has the ability to act like a sponge, taking on the flavors & aromas of the foods or seasonings it's cooked with. Make your own Silken Tofu! The great thing is; you have control over the ingredients. U can add more spices up to your fantasy to enchanted the flavor of the Silken Tofu. U decides which kind of Silken Tofu you want to have, wanted to make it as a normal flavorless one or flavored Tofu.


In Indonesian & English

Bahan
Bahan utama:                                  Bahan tambahan:
-  300 ml Susu kedelai tawar yg kental*     -  ½ st Baw.pth bbk, ½ st Ketumbar/Kari bbk
-  ¾ st Maizena, 1 sm Air, 1 st Garam      -  2 Cabai keriting atau 1/8 Paprika-iris kcl2
-  4 Telur

Cara membuat
-   Masak susu kedelai, begitu mendidih angkat segera dari api. Sementara itu campur maizena dng air, kmd mskkan susu ke dlmnya, aduk. Diamkan sampai hangat. Kocok telur & garam, diamkan 3 mnt. Mskkan campuran susu hangat ke telur kocok (mskkan juga baw.pth & ketumbar/kari bbk jika ingin membuat tahu sutra beraroma), aduk rata. Ltkkan saringan hls diatas ramekin/wadah thn pns lain terbuat dari gelas/silikon (jangan gunakan wadah dari besi/metal), saring lrtan susu ke dlm wadah. Buang busa & sisa2 pth tlr. Beri cabai/paprika iris ke wadah, aduk perlahan (jika ingin membuat tahu sutra beraroma).
-   Pnskan kukusan di api bsr sampai air mendidih. Kclkan api ke rendah, mskkan wadah & kukus 20-30 mnt, tergantung juml. wadah yg dikukus. Jangan lupa menutup kukusan. Kl suhu terlalu tinggi, tahu yg dihasilkan akan berlubang2. Tahu sutra telur sehrsnya lembut, halus tapi berbentuk cukup kokoh.
-   Klrkan wadah dari kukusan. Biarkan mendingin sampai suhu ruang. Tutup permukaan wadah dng plastik & simpan di kulkas semalam.
* Utk hasil yg baik: Buat susu kedelai sendiri, ambil susu kental dari hsl pemerasan pertama (lihat juga resep Susu Kedelai Rumahan). Susu kedelai jadi dari toko dpt digunakan juga tetapi pilih yg kandungan kedelainya paling banyak.

Ingredients
Main ingredients:                           Other ingredients:
-  300 ml unsweetened thick Soya milk*  -  ½ tsp Garlic pwd, ½ tsp Coriander/Curry pwd
-  ¾ tsp Corn starch, 1 tbsp Water      -  2 Chilies or 1/8 Paprika-finely sliced
-  4 Eggs, 1 tsp Salt

Directions
-   Cook the soy milk; remove from the heat immediately when the milk comes to a boil. Meanwhile, mix corn starch with water. Then put the soy milk into the corn starch mixture, stir to combine. Let it cool until Luke warm. Lightly beat the eggs with salt; let it stand for 3 mins. Put warm soy milk mixture into the eggs (add in garlic & coriander/curry too if u want to make flavored tofu); beat evenly. Place a fine strainer over a ramekin or glass/silicon heatproof dish (don`t use steel/metal dish); pour the mixture through the strainer. Discard foam & egg white bits. Add in fine sliced chilies/paprika, gently stir (to make flavored tofu).
-   Preheat a steamer over high heat; bring the water in the steamer to a boil. Turn the heat to low; place the ramekin/dish in & steam for 20-30 mins, depending on the number of dish/ramekins in the steamer. Don’t forget to cover the steamer with lid. If the heat is too high the tofu will have air bubble holes (pockmarked). The silken egg tofu should be smooth, silky but firm.
-   Remove the ramekin/dish from the steamer. Let it cool down to room temperature; cover the bowl with plastic wrap. Keep in refrigerator overnight.
* For a better result: Make the soya milk yourself; use the thick liquid from 1st soya milk pressing. (see also: Homemade Soy Milk recipe). Store-bought is fine but choose the one with the highest percentage of soy beans.


Monday, November 26, 2012

Susu Kedelai Rumahan (Homemade Soy Milk)



In Indonesian & English

Bahan
-  150 gr Kac.kedelai pth/kekuningan, 1 st Garam     -  1,4 lt Air hangat (± 50° C), Air

Cara membuat
-  Cuci kedelai kmd rendam di air dingin selama ± 8-10 jam. Cuci kedelai bbrp kali kmd tiriskan.
-  Rebus kedelai ± 30 mnt utk mencegah bau langu & memudahkan pengelupasan kulit ari. Angkat, tiriskan & taruh kedelai di wadah berisi air dingin. Tunggu sampai kedelai mendingin. Ambil per 1 sm, remas2/gosok2 kedelai diantara tangan dng gerakan maju mundur hingga kulit terkelupas. Ulangi remasan2 utk sisa kedelai hingga min. 95%nya terkelupas. Siram wadah dng air, aduk2 kedelai dng gerakan memutar agar klt yg sdh dikelupas mengambang. Buang kulit, tiriskan.
-  Tuang kedelai ke blender bersama 700 ml air hangat. Penggunaan air hangat akan menghindari tjdnya rasa pahit pd hasil akhir susu. Blender dng kec. tinggi selama ± 5 mnt. Raba hasilnya dng 2 jari, hrs terasa lembut, bila terasa msh kasar, blender lagi selama 1-2 mnt. Ltkkan saringan di atas panci kmd lapisi atasnya dng selembar saringan keju/kain saring. Tuang  blenderan kedlm saringan kain. Satukan ujung2 kain, putar ujungnya agar tdk ada blenderan kedelai yg bocor. Peras keras bbrp kali dng kedua tangan sampai semua ekstrak cairan keluar (saringan pertama ini yg baik utk digunakan dlm proses pembuatan Tahu Sutra).
-  Ltkkan ampas kedelai di mangkuk & larutkan dng 700 ml air hangat. Tuang larutan ampas kedlm blender, proses selama 5 mnt. Ulangi prosedur penyaringan & pemerasan. Makin banyak & keras pemerasan, makin banyak pula nutrisi kedelai yg akan masuk kedlm susu. Buang busa yg ada di permukaan susu. Simpan ampas kedelai krn dpt digunakan utk hal lain nanti. Ampas kedelai (Okara) rendah lemak, berserat tinggi, mengandung protein, zat besi, calcium & vit. B2. Ampas dpt digunakan bagi vegetarian sbg pengganti ayam (lihat resep Nuggets Okara Vegetarian), utk membuat kue, masker wajah atau utk ditambahkan dlm pembuatan pupuk kompos.
-  Mskkan susu ½ penuh saja dlm panci krn susu kedelai memiliki kecenderungan mudah meluap & hangus. Masak di api sedang-kecil ± 20 mnt. Aduk searah setiap 30 dtk dng sendok kayu (agar tdk ada endapan di dasar). Angkat busa & kulit yg terbtk di susu. Masak sampai mendidih. Kclkan api, beri garam, masak 10 mnt. Aduk susu sesekali. Selama proses memasak, susu akan meluap bbrp kali. Saat ini tjd, angkat panci dari api selama ½ mnt kmd taruh lagi di atas api.
-  Angkat dari kompor, saring susu dng saringan halus kmd biarkan mendingin sampai suhu ruang.
* Kalau anda tdk suka susu kedelai tawar, tambahkan pemanis atau rasa di saat 10 mnt terakhir utk meningkatkan aroma, misalnya ekstrak vanila/almond;  madu/gula; sirup mocca/coklat; dn pandan/jahe, dll. Susu kedelai selain dpt diminum langsung, juga dpt digunakan sbg bahan dasar pembuatan Kembang tahu (lihat resep Kembang Tahu Saus Jahe) maupun pembuatan Tahu Sutra (lihat resep Tahu Sutra Rumahan Beraroma)

Ingredients
-  150 gr white/yellowish Soy beans, 1 tsp Salt -  1,4 lt warm Water (± 50° C), Water

Directions
-  Wash the soybeans. Soak in cold water for ± 8-10 hours. Wash the beans several times; drain.
-  Boil beans for ± 30 mins to make it easier to remove the skins/husks & to get rid of the beany flavor. Remove from the heat; drain the beans. Put them into a bowl with cold water inside. Wait until the beans chilled. Take 1 tbsp of beans; rub the soybeans vigorously between your hands with a back & forth motion until all of the skins have come off. Repeat the procedure for the rest of beans until at least 95% of the skins have come off. Add water in a strong flow; stir the beans in a circular motion, to cause the skins to float upwards. Discard the skins & drain the beans.
-  Pour the beans into the tube of an electric blender together with 700 ml of warm water. Warm water will avoid the little bitter taste in your final soy milk product. Process at high speed for 5 mins. Rub the mixture between your fingers, it should feel smooth. If it feels grainy, process for 1-2 more minutes. Place a strainer lined by a very fine & strong cheese/muslin cloth (porous fabric) over a big pot; pour the processed soy milk through the strainer. Collect all corner of the cloth to 1 end; twist it tightly at the opening to prevent the rough soy beans to flow/leak out. Squeeze hard several times using both hands to extract all of the soy milk out (this thick liquid from 1st soya milk pressing will give u the best result when u use it as the main ingredient to make Silken Egg Tofu).
-  Place the pulp into a bowl & dilute with 700 ml of warm water. Pour the pulp batch back into the blender, process for 5 mins. Then continue with the straining & squeezing procedure. The more you squeeze the beans, the more nutrients will come out of it into your soy milk. Skim the foam in the soy milk away. Keep the pulp; it will be great for later uses. This pulp (Okara) is low in fat; high in fiber; contains protein, calcium, iron & riboflavin. It can be used as vegan chicken substitute (see also Vegan Okara Nuggets recipe), for making cookies or face masker & also useful as an addition to compost pile.
-  Fill a pot only half full with soy milk coz they have the tendency to foam up & easily burned. Cook the soy over medium-low heat for 20 mins. Stirring constantly in 1 direction every 30 secs using a wooden spoon (to make sure there is no soy milk stuck at the bottom). If there is foam & a skin forming, skim it off. Cook until the milk boils rapidly. Turn down the heat to low, add in the salt & keep the pot on for ± 10 mins. Stir the milk once in a while. The soy milk will rise several times during cooking. When it happened, take the pot off the stove for ½ min & put it back afterwards.
-  Remove from the heat; strain the milk with a fine strainer & then let it cool down to room temp.
* If U don`t like plain Soy milk, add flavorings/sweeteners in the last 10 mins, to enchancted the flavor, such as a vanilla/almond extract; honey/sugar; mocca/chocolate syrup; pandan leaf; ginger, etc. U can just drink the Soy Milk or use it as the main ingredient to make Soy Bean Custard (see also Soy Bean Custard in Ginger & Sugar Syrup recipe) or Silken Egg Tofu (see also Homemade Flavored Silken Egg Tofu recipe).

Saturday, November 24, 2012

Kembang Tahu Saus Jahe/Dou Fu Fa (Soy Bean Custard in Ginger & Sugar Syrup)



In Indonesian & English


Bahan
1 lt Susu kedelai tawar, 1½ st Garam     -  50 gr Jahe-iris2, 150 gr Gula jawa
10 lembar Gelatin tawar (16½ gr)+Air *   -  3 gr Kulit Jrk.lemon parut (opsional)
3 Dn. pandan, 800 ml Air

Cara membuat
-   Rendam gelatin di air dingin & biarkan sampai mengembang ± 5 mnt. Angkat & peras perlahan.
-   Simpulkan 1 daun pandan. Hangatkan susu kedelai & pandan dlm pan (lbh baik pakai clay pot utk menghindari hangus-susu kedelai cepat hangus) dng api sedang. Matikan api seblm mendidih (jangan dididihkan). Mskkan 1 st garam & gelatin yg sdh mengembang. Masak sebentar & aduk cepat sampai gelatin larut. Matikan api segera seblm mendidih. Tuang larutan ke mangkuk. Dinginkan, tutup permukaan mangkuk dng plastik. Mskkan kulkas, biarkan 3-4 jam tanpa mengguncangnya.
-   Saus Jahe: Kulit jrk yg diparut adalah bagian luarnya, lap.putih jangan ikut diparut. Ptg 2 pandan masing2 jadi 3. Rebus jahe & pandan dng 800 ml air sampai harum. Mskkan gula jawa, kulit jrk & ½ st garam, didihkan dng api kecil ± 30 mnt. Saring saus dng saringan halus kedlm mangkuk.
-   Penyajian: Gunakan spatula datar utk menyendok tipis2 kembang tahu ke dlm mangkuk saji. Tuangi 3-4 sm sausnya.
* Untuk hasil yg baik: Jangan gunakan agar2, kembang tahu tak akan selembut yg sehrsnya. Gelatin lembaran dpt diganti dng 4 st gelatin bbk. Lbh baik bila menggunakan susu kedelai buatan sendiri (lihat juga resep Susu Kedelai Rumahan).

Ingredients
1 lt unsweetened Soy milk, 1½ tsp Salt        -  50 gr Ginger, 150 gr Palm sugar
10 unflav. Gelatin sheets (16½ gr)+Water *   -  3 gr grated Lemon zest (optional)
3 Pandan leaves, 800 ml Water

Directions
-   Place the gelatin sheets in cold water & allow them to swell for ± 5 mins. Remove & gently squeeze it out.
-   Tie 1 pandan leaf into a knot. Warm the soy milk & pandan in a sauce pan (better in a clay pot to avoid burning) over medium heat. Turn off the heat before it comes to a boil. Add in 1 tsp of salt & the swollen gelatine. Cook for a while & stir quickly just until the gelatin dissolved. Turn off the heat immediately before the mixture comes to a boil. Pour the mixture into a large bowl. Let it chill; cover the bowl with plastic wrap. Refrigerate for 3-4 hours without jiggling the bowl.
-   Syrup: Slice the ginger. Cut 2 pandan leaves into 3. Boil the ginger & pandan leaves in 800 ml water until fragrant. Add in lemon zest, ½ tsp salt & palm sugar; bring it to a boil & simmer over low heat for ± 30 mins. Pour the syrup through a fine-mesh strainer into a bowl.
-   To serve: Use a flat spatula to gently cut several thin slices of the pudding into a small serving bowl. Pour in 3-4 tablespoons of syrup.
* For a better result: Don`t use agar2, since the custard won`t be as soft as it should be. U can substitute gelatin sheets with 4 tsp of gelatin powder. Better to use homemade soy milk (see also: Homemade Soy Milk recipe).

Friday, November 23, 2012

Nasi Campur à la Cina (Indonesian Chinese Style of Mixed Rice)


Nasi campur (means Mixed Rice in Indonesian), referring to a dish of rice topped with various dishes. Some people who reside in Jakarta & other major cities with significant Chinese population area use the term nasi campur loosely to refer to Nasi Campur à la Cina (Chinese Style of Mixed Rice).
However, such name for similar dish does not exist in Mainland China, Singapore, Malaysia, or even most other areas of Indonesia outside of Jakarta. –Wikipedia

In Indonesian Chinese version, nasi campur generally served on individual plates with mounds of steamed rice/Hainanese Rice surrounded by lots of different dishes, such as pork char siu, crispy roast pork belly, sweet pork sausage, pork satay, Chinese ngohiong roll, 5-spice roasted chicken, braised soy sauce eggs or braised pork belly in soya sauce. The dish is usually also served with Pickled bok choy soup (clear broth of pork ribs with fermented mustard greens), chili sauce & sliced cucumber.

To serve it as Halal version (for Moslem); avoid the use of Chinese rice wine & pork. Surround the rice with chicken/duck Char siu, beef satay, chicken Chinese ngohiong roll, 5-spice roasted chicken & braised soy sauce eggs. Serve the Nasi Campur with beef ribs pickled bok choy soup, chili sauce & sliced cucumber.

In Indonesian & English

Bahan
(click pada link untuk resep2 terkaitnya)
Nasi putih/Nasi hainan (lihat resep di Nasi Ayam Hainan)
Soup bakut sawi asin (lihat resep di Soup Bakut Sawi Asin)
Sambal cabai potong (lihat resep sambal di Nasi Ayam Hainan)
Ketimun-iris2
Pilihan hidangan untuk pendamping nasi:
Babi/Ayam/Bebek panggang merah/Char siu (lihat resep di Daging Panggang Merah)
Babi panggang asin/Siao Bak (lihat resep di Babi Panggang Crispy/Siao Bak)
Sate babi/daging (lihat resep di Sate Babi/Sapi)
Ngohiong roll (lihat resep di Ngohiong Roll)
Ayam panggang bumbu ngohiong (lihat resep di Ayam Panggang Bumbu Ngohiong)
Babi/Ayam kecap (lihat resep di Babi Kecap)
Telur kecap (lihat resep di Telur Kecap)
Lap ciong

Cara membuat
-   Potong2 daging, ngohiong & lap ciong sesuai selera.
-   Taruh nasi di tengah2 piring saji, kmd atur beberapa hidangan pendamping yang disukai di sekeliling nasi. Makan dng soup sawi asin, ketimun & sambal cabai potong.

Ingredients
(click on the link for related recipes)
Steamed Rice/Hainan rice (see also: Hainanese Chicken Rice recipe)
Ribs & Pickled bok choy soup (see also: Ribs & Pickled Bok Choy Soup recipe)
Chili sauce (to make the Chili sauce see also: Hainanese Chicken Rice recipe)
Cucumber-sliced
Side dish choices:
Pork/Chicken/Duck char siu (see also: Chinese Roasted Pork/Char Siu recipe)
Chinese Crispy Roasted Pork (see also: Crispy Roasted Pork Belly recipe)
Pork/Beef satay (see also: Pork/Beef Satay recipe)
Chinese ngohiong (see also: Chinese Ngohiong/Chinese Meatloaf recipe)
Five-spice roasted chicken (see also: Five-Spice Roasted Chicken recipe)
Braised pork/chicken in sweet soy sauce (see also: Braised Pork Belly in Soy Sauce/Hóngshāo Ròu recipe)
Braised soy sauce eggs (see also: Braised Soy Sauce Eggs recipe)
Chinese sweet pork sausage/Lap cheong

Directions
-   Slice the char siu meat, Chinese ngohiong, Chinese crispy roasted pork & pork sausage into desired shapes.
-   Place steam rice in the centre of the serving plate; then set your side dish choices around the rice. Serve with ribs & pickled bok choy soup, cucumber & chili sauce.

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