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 (the English version is below the recipe written in Indonesian)

Bahan

• 150 gr Okara/Ampas kedelai*, ½ st Gula, 1½ st Garam
• 100 gr Vital wheat gluten (Gluten bubuk), 1 st Maizena
• 4 sm Panir, ½ st Lada bubuk, ½ st Ketumbar bubuk
• 1 sm Susu kedelai, 4 st Olive oil, 1½ st Perisa ayam
• Minyak sayur (opsional)

Cara membuat

• Aduk gluten bubuk 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 kecokelatan (dpt juga dng menggorengnya di minyak sayur panas). Klrkan, hidangkan dng saus sambal atau mustard madu
• * Lihat juga resep (klik pada linknya): Susu Kedelai Rumahan.

Ingredients

• 150 gr Okara/Soybeans pulp, 1½ tsp Salt, ½ tsp Sugar
• 4 tbsp Bread crumbs, 1½ tsp Vegetarian chicken flavor
• 4 tsp Olive oil, ½ tsp of each ground Pepper & Coriander
• 100 gr Vital wheat gluten, 1 tsp Corn starch
• 1 tbsp Soy Milk, Vegetable oil (optional)

Directions

• Mix vital wheat gluten (powdered Gluten) with chicken flavor, corn starch, 1 tsp of salt & sugar. Set it aside. Mix olive oil with the okara thoroughly. Put the gluten & okara mixture together; knead them until the dough is smooth.
• Form the dough in whatever shape you desire but keep them to ≤ 1 cm thick. If it's not holding together, add small amounts of extra wheat gluten.
• Mix bread crumbs with ½ tsp of salt, pepper & coriander. Dip the dough in soy milk; then roll it in bread crumbs mixture to cover all.
• Preheat oven to 250° C. Bake nuggets on both sides until golden brown (or you could also deep fry the nuggets in hot vegetable oil). Remove nuggets from the oven; serve them with chili sauce or honey mustard.
• * See also Homemade Soy Milk recipe (click on the link).

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. You could add more spices, up to your fantasy to enchanted the flavor of the Silken Tofu. You 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 (the English version is below the recipe written in Indonesian)

Bahan

Bahan utama:

• 300 ml Susu kedelai tawar yang kental*, 4 Telur
• ¾ st Maizena, 1 sm Air, 1 st Garam 

Beberapa contoh utk bahan perasa: opsional

• ½ st Bawang putih bubuk, ½ st Ketumbar/Kari bubuk
• 2 Cabai keriting atau 1/8 Paprika-iris kecil2

Cara membuat

• Masak susu kedelai, begitu mendidih angkat segera dari api. Sementara itu campur maizena dengan air, lalu masukkan susu ke dalamnya, aduk. Diamkan sampai hangat. Kocok ringan telur & garam, diamkan 3 menit. Masukkan campuran susu hangat ke telur kocok (mskkan juga bawang putih & ketumbar/kari bubuk jika ingin membuat tahu sutra beraroma), aduk rata. Letakkan saringan halus di atas ramekin/wadah tahan panas lain terbuat dari gelas/silikon (jangan gunakan wadah dari besi/metal), saring larutan susu ke dalam wadah. Buang busa & sisa2 putih telur. Beri cabai/paprika iris ke wadah, aduk perlahan (jika ingin membuat tahu sutra beraroma).
• Panaskan kukusan di api besar sampai air mendidih. Kecilkan api ke rendah, masukkan wadah & kukus 20-30 menit, tergantung besar wadah yang digunakan. Tutup kukusan. Kalau suhu terlalu tinggi, tahu yang dihasilkan akan berlubang2. Tahu sutra telur seharusnya lembut, halus tapi berbentuk cukup kokoh.
• Keluarkan wadah dari kukusan. Biarkan mendingin sampai suhu ruang. Tutup permukaan wadah dengan plastik lalu simpan di kulkas semalaman.
• * Utk hasil yg baik: Buat susu kedelai sendiri, ambil susu kental dari hasil pemerasan pertama (lihat juga resep Susu Kedelai Rumahan). Susu kedelai jadi dari toko dapat digunakan juga tetapi pilih yang kandungan kedelainya paling banyak.
• Tahu sutra ini dapat digunakan untuk membuat masakan seperti: Sapo Tahu, Udang & Tahu Masak Tauco, Mun Tahu atau Tahu & Tempe Pedas Manis (klik di link untuk melihat resep2nya)

Ingredients
Main ingredients:

• 300 ml unsweetened thick Soy milk*, 4 Eggs
• ¾ tsp Corn starch, 1 tbsp Water, 1 tsp Salt

Some flavouring ingredients ideas: optional

• ½ tsp Garlic powder, ½ tsp Coriander/Curry powder
• 2 Chilies or 1/8 Paprika-finely sliced

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 soy milk into the corn starch mixture; stir to combine it well. Let it cool down until Luke warm. Lightly beat the eggs with salt; let it stand for 3 minutes. Put warm soy milk mixture into the eggs (add in garlic & coriander/curry too if you 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 water in the steamer to a boil. Turn the heat to low; place the ramekin/dish in & steam for 20-30 minutes, depending on the size of dish/ramekins in the steamer. Cover steamer with the lid. If the heat is too high, the tofu will have air bubble holes (pockmarks). The silken egg tofu should be smooth, silky but firm.
• Remove ramekins/dish from the steamer. Let it cool down to room temperature; cover the ramekins/dish with plastic wrap. Keep in refrigerator overnight.
• * For a better result: Make the soy milk yourself; use the thick liquid from 1^st soy milk pressing. (see also: Homemade Soy Milk recipe). Store-bought is fine but choose the one with the highest percentage of soy beans.
• You could use this Silken/Egg Tofu to make a dish such as: Soft Tofu Cooked in an Earthenware Pot, Shrimps & Tofu cooked with Fermented Soy Beans, Indonesian Braised Tofu & Mince Meat or Spicy Stir-Fried Tofu & Tempeh (click on the links to see the recipe)

Susu Kedelai Rumahan (Homemade Soy Milk)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 150 gr Kacang kedelai putih/kekuningan, 1 st Garam     
• 1,4 lt Air hangat (± 50° C), Air

Cara membuat

• Cuci kedelai lalu rendam di air dingin selama 8-10 jam. Cuci kedelai beberapa kali lalu tiriskan.
• Rebus kedelai ± 30 menit untuk 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 terjadinya rasa pahit pada hasil akhir susu. Blender dng kecepatan tinggi selama ± 5 menit. Raba hasilnya dengan 2 jari, harus terasa lembut, bila terasa masih kasar, blender lagi selama 1-2 menit. Letakkan saringan di atas panci lalu lapisi atasnya dengan selembar saringan keju/kain saring. Tuang  blenderan ke dalam saringan kain. Satukan ujung2 kain, putar ujungnya agar tak ada blenderan kedelai yang bocor. Peras keras beberapa kali dengan kedua tangan sampai semua ekstrak cairan keluar (saringan pertama ini yang baik untuk digunakan dalam proses pembuatan Tahu Sutra).
• Ltkkan ampas kedelai di mangkuk & larutkan dng 700 ml air hangat. Tuang larutan ampas ke dalam blender, proses selama 5 menit. Ulangi prosedur penyaringan & pemerasan. Makin banyak & keras pemerasan, makin banyak pula nutrisi kedelai yang akan masuk ke dalam susu. Buang busa yang ada di permukaan susu. Simpan ampas kedelai karena dapat digunakan untuk hal lain nanti. Ampas kedelai (Okara) rendah lemak, berserat tinggi, mengandung protein, zat besi, calcium & vitamin B2. Ampas dapat digunakan bagi vegetarian sebagai pengganti ayam (klik pada link untuk melihat resep Nuggets Okara Vegetarian), untuk membuat kue, masker wajah atau untuk ditambahkan dalam pembuatan pupuk kompos.
• Masukkan susu ½ penuh saja dalam panci karena susu kedelai memiliki kecenderungan mudah meluap & hangus. Masak di api sedang-kecil ± 20 menit. Aduk searah setiap 30 detik dengan sendok kayu (agar tdk ada endapan di dasar). Angkat busa & kulit yang terbentuk di susu. Masak sampai mendidih. Kecilkan api, beri garam, masak 10 menit. Aduk susu sesekali. Selama proses memasak, susu akan meluap beberapa kali. Saat ini terjadi, angkat panci dari api selama ± 30 detik lalu taruh lagi di atas api.
• Angkat dari kompor, saring susu dengan saringan halus lalu biarkan mendingin sampai suhu ruang.
• * Kalau anda ingin membuat susu kedelai dengan rasa tertentu, tambahkan pemanis atau perasa di saat 10 menit terakhir untuk meningkatkan aroma, misalnya ekstrak vanila/almond; madu/gula; sirup mocca/coklat; daun pandan/jahe, dll. Susu kedelai selain dapat diminum langsung, juga dapat digunakan sebagai bahan dasar pembuatan Kembang tahu (klik pada link untuk melihat resep Kembang Tahu Saus Jahe) maupun Tahu Sutra (klik pada link untuk melihat resep Tahu Sutra Rumahan)

Ingredients

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

Directions

• Wash soybeans & then oak in cold water for ~ 8-10 hours. Wash beans several times again & drain.
• Boil beans for ~ 30 minutes to make it easier to remove the skins/husks & to get rid of the beany flavor. Remove from the heat; drain beans. Put it 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 skins have come off. Repeat the procedure for the rest of beans until at least 95% of skins have come off. Add water in a strong flow; stir beans in a circular motion, to cause the skins to float upwards. Discard the skins & drain beans.
• Pour 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 minutes. 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 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 first soy milk pressing will give you the best result when you use it as the main ingredient to make Silken Egg Tofu).
• Place pulp into a bowl & dilute with 700 ml of warm water. Pour pulp batch back into the blender, process for 5 minutes. 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 (click on the link to see 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 because it has the tendency to foam up & easily get burned. Cook soy milk over medium-low heat for 20 minutes. Stirring it constantly in 1 direction every 30 seconds using a wooden spoon (to make sure there is no soy milk stuck at the bottom). When there is foam & skin forming, skim it off. Cook until the milk boils rapidly. Turn down the heat to low, than add in salt & keep the pot on for ~ 10 minutes. Stir the milk once in a while. The soy milk will rise several times during cooking. When it happened, take the pot off of the stove for ~ 30 seconds & put it back afterwards.
• Remove from the heat; strain the milk with a fine strainer & then let it cool down to room temperature.
• * If you want to make soy milk with certain flavour, add the flavouring/sweeteners in the last 10 minutes to enchanted the flavor, such as a vanilla/almond extract; honey/sugar; mocha/chocolate syrup; pandan leaf; ginger, etc. You could just drink the Soy Milk or use it as the main ingredient to make Soy Bean Custard (click on the link to see Soy Bean Custard in Ginger & Sugar Syrup recipe) or Silken Egg Tofu (click on the link to see Homemade Silken Egg Tofu recipe).

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

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

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

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 lalu masak terus dengan 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. Rasa akan lebih 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 Coconut/Palm sugar
• 10 Gelatin sheets (16½ gr)+Water *
• 3 Pandan leaves, 800 ml Water
• 3 gr grated Lemon zest (optional)

Directions

• Place the gelatin sheets in cold water & allow them to swell for ~ 5 minutes. Remove & gently squeeze it to let the water 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 gelatin. 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 & coconut/palm sugar; bring it to a boil & then simmer over low heat for ~ 30 minutes. 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. You could substitute gelatin sheets with 4 tsp of gelatin powder. It will taste better when you use homemade soy milk (see also: Homemade Soy Milk recipe).

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 (the English version is below the recipe written in Indonesian)

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 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 babi/ayam (lihat resep di Ngohiong Roll)
• Ayam panggang merah/Char Siu (lihat resep di Ayam Panggang Char Siu)
• 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, lalu atur beberapa hidangan pendamping yang disukai di sekeliling nasi. Makan dengan 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 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)
• Pork/Chicken Chinese ngohiong (see also: Chinese Ngohiong/Chinese Meatloaf recipe)
• Char Siu Roasted Chicken (see also: Char Siu Chicken 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 char siu meat, Chinese ngohiong, Chinese crispy roasted pork & pork sausage into your desire shapes.
• Place steam rice in the centre of serving plate; then set your side dish choices around the rice. Serve with ribs & pickled bok choy soup, cucumber & chili sauce.

Telur Kecap (Braised Soy Sauce Eggs)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 6 Telur, 4 sm Kecap manis, 2 sm Teh hitam, 1 sm Garam
• 3 Daun salam, 300 ml Kaldu, 3 st Bumbu ngohiong, Minyak
• 2 cm Jahe-geprek, 1 Bunga lawang, 3 sm Kecap asin, Air
• 5 cm Kayu manis, 2 Cengkeh

Haluskan:

• 2 Kemiri, 4 Bawang merah, 2 Bawang putih, 2 st Ketumbar
• ½ st Lada, Garam secukupnya

Cara membuat

• Rebus matang telur, angkat, pukul2 perlahan kulitnya dengan sendok untuk meretakkan. Masukkan telur bersama teh, cengkeh, kecap asin, 2 st bumbu ngohiong, garam ke panci, didihkan & rebus 10 menit. Matikan api, biarkan telur di dalam air sampai air dingin, angkat & kupas. Sisihkan.
• Tumis bumbu halus, jahe & salam. Masukan telur, kecap manis, kayu manis, bunga lawang, 1 st bumbu ngohiong & kaldu. Masak di api kecil hingga kuah mengental & telur kecokelatan.

Ingredients

• 6 Eggs, 3 tbsp salty Soy sauce, 4 tbsp sweet Soy sauce
• 2 tbsp Black tea, 3 Bay leaves, 300 ml Broth, 2 Cloves
• 3 tsp Chinese 5-spice powder, 2 cm Ginger-crushed, Oil
• 5 cm Cinnamon, 1 Star anise, 1 tbsp Salt, Water

Grind into a paste:

• 4 Shallots, 2 Garlic cloves, 2 tsp Coriander, enough Salt
• 2 Candlenuts, ½ tsp Pepper

Directions

• Hard boil the eggs & then remove them from water. Tap all over the egg's shell with the back of a spoon to crack it evenly. Return the eggs to the pot & then put in tea, cloves, salty soy sauce, 2 tsp 5-spice & salt. Bring it to a boil & simmer for 10 minutes. Turn off the stove, let eggs steep in the pot until the water cool down; drain & peel off the shells.
• Sauté spices paste, ginger & bay leaves. Add in eggs, sweet soy sauce, cinnamon, star anise, 1 tsp 5-spice powder & broth. Cook over low heat until the sauce thickens & the eggs are dark brown.