SOYA MILK ////AIR SOYA
Ingredients ...bahan2
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250 g soybeans, soaked .......kacang soya
2 liters water ........................air
130 g sugar (rocky sugar is preferable) gula pasir
Directions ...cara2 membuatnya
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1 Soak the soya beans in water overnight.
rendam semalaman...
2 Make sure that the water can always totally cover the beans.
pastikan kacang soya terendam lebih dari paras kacang..dan di bilas bersih
3 Whirl the beans with water in a blender little by little until a smooth mixture is obtained.
kisar kacang soya dgn air sedikit demi sedikit sehingga hancur
4 Filter the mixture with muslin-made bag (or other fine cloth).
tapis kacang soya yg dikisar dgn kain kasa atau penapis untuk airnya dan hampas kacang soya tadi boleh dibuang
5 Pour the mixture into a pot.
masukkan air kacang soya tadi ke dalam periuk
6 Cook the mixture and add the sugar.
masak sehingga mendidih bersama gula dan untuk mewangikan lagi masukkan
lah sehelai daun pandan
7 Remove the foam floating on the surface whenever necessary.
buang buih2 yg timbul jika mahu
8 Take the pot away from heat when it has just boiled.
angkat periuk setelah ianya mendidih
9 You can enjoy the soya milk whether immediately or freeze it.
boleh dinikmati semasa panas mahupun sejuk..........
This is a handy plastic Tofu Press, which is quick, easy and inexpensive. So that pressing tofu doesn't have to be a big production! You only need a minute to set it up and then gravity does the work - while you prepare the rest of your meal.
The press is designed to be durable and easy to clean. It makes natural, fresh tofu in moments and gives you the freedom to customize the flavour and consistency and with a heavy duty filtering cloth to get you started.
There alots of tofu press in the market you can choose which one suites you best.
Calcium Sulphate Tofu Coagulant
For a calcium fortified tofu with a firm texture
Calcium Sulphate is a white powder that has been used in Japan for over 2000 years to make freah tofu with its own distinct flavour and texture. Supplied in 100g packets enough to solidify 75 litres
(25 gallons) of soy milk. The addition of calcium sulphate increases the RDA calcium content of tofu.
Tofu is considered to be one of the healthiest foods around. It is made by curdling fresh hot soy milk with a coagulant. This curdling agent is natural Calcium Sulphate.
Ini adalah salah satu alat untuk membuat tauhu...ianya dari plastik sahaja tetapi berbagai bentuk dan jenis dijual di pasaran..pilih la yang mengikut citarasa anda..bahan penting yg diperlukan untuk membuat tauhu selain dari daripada kacang soya adalah calcium sulphate serbuk yg membuat tauhu .
Tauhu berasal dari jepun dan terus digemari serata penduduk dunia kerana keenakkan dan juga khasiat yang di perolehi dari kacang soya...oh yaa dan berbagai cara untuk menikmati masakan dari hasil tauhu yg tercipta.
How to make fresh Tofu ../// cara2 membuat tauhu
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1. Clean the soybeans by removing any dirt and damaged beans.
bersihkan kacang soya buang mana yg rosak dan segala kotoran
2. Soak 250 grams of cleaned soybeans, in 5 times volume of tap water, overnight.
direndam semalaman agar ianya betul2 kembang
3. Drain and rinse the beans well with cold water.
bilas dgn air sejuk dan tapis
4. Grind the soaked soybeans into a paste in a blender, with 2 litres of tap water, for 3 minutes, at high speed.
kisar kacang soya yg telah kembang dan dibasuh sepenuh dgn air sehingga hancur
5. Filter the contents through a muslin cloth to remove any fibrous material (okara) and collect the liquid portion (soymilk).
tapis kacang soya yg telah dikisar dgn kain kasa seeloknya untuk airnya sahaja buang hampas kacang soya tadi ianya tidak diperlukan
6. Simmer the soymilk in a pan for 10 minutes, then remove from the heat and cool to 27°C.
masak air kacang soya tadi sehingga memdidih didalam periuk dan angkat untuk disejukkan sehingga 27 darjah c
7. Dissolve 10 grams of Calcium Sulphate in 50 ml of tepid water and stir this mixture gently into the soymilk, allowing the curd to set. Leave undisturbed for 10 minutes.
larutkan calsium sulphate ke dalam gelas air lantas dituangkan ke dalam air kacang soya tadi.jangan dikacau biarkan ia selama 10 minit
8. Transfer the coagulated curd into a muslin lined tofu press.
setelah ia menjadi seperti dadih masukkan ke dalam bekas pembuat tauhu yang diletakkan kain kasa
9. Fold the edges of the cloth over the tofu. Place the weighted lid on top and leave it to press for 15 minutes.
lipat lebihan kain kasa tadi sehingga menutup dadih kacang soya tadi dan letakkan penutup bekas dan tindih ia dgn objek yg berat untuk memampatkan tauhu dan lebihan airkan keluar...
10. Remove the lid, unfold the cloth and remove the tofu from the press. Cut the finished tofu into pieces!
angkat penutup bekas buka lipatan kain dan keluarkan tauhu yg telah siap menjadi dan sedia untuk dipotong mengikut bentuk yg anda suka...
ok dah siap tauhu nya masak lah mengikut resepi2 kegemaran anda..
tauhu juga ada berbagai2 jenis ada yg keras ada yg lembut ada yg diperbuat dari telor
selalunya tahu yg lembut seeloknya dibuat sup dan yg keras digoreng untuk membuat berbagai2 masakan...
tauhu harus ler direndam didalam air dan disimpan didalam petisejuk kalau tidak ianya akan menjadi masam dan berlendir lalu ianya tak elok untuk dimasak...
tauhu yg telah digoreng boleh juga disimpan dilama sejuk beku untuk tahan lama....
Tofu Types
Regular Tofu: This texture resembles a sponge and is fibrous with a silken texture. In most cases, when a recipe calls for just "tofu," it is a safe bet to use this texture. Note that manufacturers do not use the term "regular" for this tofu. They'll typically call it "tofu soft, medium firm."
Soft Tofu: For regular textured tofu, this hardness is similar to a soft water-logged sponge with really small holes. We know this does not sound appealing, but we're only describing the hardness, not the flavor. For silken textured tofu, this hardness is similar to really soft jello. In many cases, however, soft silken tofu will just have the label of "silken."
Firm Tofu: For regular textured tofu, this hardness is denser -- similar to a firmer water-logged sponge with small holes. And for silken textured tofu, the jello consistency just gets firmer.
A hardness cannot be made any softer but it can be made firmer by freezing and thawing, boiling in water, or pressing. These three methods change the texture of the tofu in different ways.
Freezing & Thawing: Freezing and thawing makes the tofu more porous so that it soaks marinades and other liquids very quickly. For additional information on freezing and thawing tofu, see "Storage" in this article.
Boiling: When boiling tofu, the outside is cooked more than the inside, causing the outside edges to be a little tougher. This may be exactly what you want when using tofu as a meat alternative. A typical boiling time is 20 minutes; however, boiling it for longer or shorter periods of time certainly will not hurt it.
Pressing: Pressing tofu makes the entire block uniformly firmer. This is the technique to use if a recipe calls for firm tofu and you happen to have soft tofu in the refrigerator. To press a block of tofu, place it between towels and put a heavy weight (such as a cast iron frying pan, concrete paving blocks, or bricks) on top and let it sit for an hour or so. Storing or cooking pressed tofu in a liquid will undo the effects of the pressing.
You are not limited to just one of these techniques to change the hardness of your tofu. You can use any combination of them or all three. You can even repeat any of the techniques or combinations to really toughen up your tofu. When you go to your local health food store, you may notice a wide variety of tofus flavored with herbs. These are not what the authors of your recipe books are referring to unless, of course, they've specified a particular flavor of tofu. Feel free to try these flavored tofu treats in your own creative recipes.
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