Wednesday, April 30, 2008

Soy Milk

I usually purchase soy milk from the grocery store but sometimes when I want plain old fashioned soy milk without anything added to it, I make my own.

It is quite simple and contains only 2 ingredients:

1 pound of plain soy beans (rinsed, then soaked overnight)
4 litres of water


1. Drain soaked beans

2. Add a small amount of the soybeans into a blender with water and puree

Ex. 1 cup of soy beans with 2-3 cups water

3. Pour puree into a straining bag and strain twice to ensure no pulp

4. Pour strained soy milk into a rice cooker

5. Repeat steps 2-4 until beans and water are all gone

6. Cook the liquid in the rice cooker for 30 minutes or until it comes to a boil

7. Add sugar to taste if desired

If you do not have a rice cooker, bring the soy milk to a boil and simmer in a pot for 15 min.
The soy milk can be served cold or warm. Enjoy!

Monday, April 28, 2008

Rice Flour Layer Cake

The Steamer (Above)
The Pan of Steamed Layer Cake (Below)

The Final Product!
My mother often makes Rice Flour Layer Cake for me when I visit her as it is one of my favorite dishes. The recipe is as follows:

Rice Flour Mixture:
1 bag rice flour (400 grams)
1 can coconut milk (398 ml)
1 3/4 cans of water (using the coconut milk can)
3 tbsp. tapioca flour
salt to taste
Mix together with a whisk

Ground Pork Mixture:
3/4 pound of ground pork
1 1/2 cups minced mouse ear mushrooms
2 tsp. salt
2 tsp. sugar
1 tbsp. black pepper
1/4 cup of minced shallots
2 stalks chopped green onion
Cook these ingredients together in a pan

1. Mix the two mixtures together
2. Make sure the mixture runs off of the ladle easily to ensure mixture is not too thick
3. Place a pan used for steaming into the steamer
4. Scoop the a 1/4" layer of the mixture into the pan
5. Steam it covered on high heat for approximately 8-10 minutes (this will vary depending on the thickness of the pan you use)
6. Repeat steps 4 & 5 until the pan is almost full

Be sure to steam the first and last layers for 2 extra minutes.
You make need more than one pan depending on the size of pan you use.

Tuesday, April 22, 2008

Garlic Chili Oil Recipe

Garlic chili oil is one of my favorite things to add to a bowl of soup, especially noodle soup. Sometimes it is also called szechuan chili oil or chili garlic sauce and it adds just the right amount of flavor and spice to many different dishes. One teaspoon per bowl is enough for me, but I know others who like their soup full of spice. Chili oil is popular in Asian cuisine as ketchup is to fries.

Making chili oil is quite simple. I brown one head of minced garlic in a pan containing one cup of vegetable or grapeseed oil.

I must always remember to remove the pan from the heat as soon as the garlic starts to brown because I sometimes end up burning the garlic and have to start all over again.

Next, I put 1/4 cup of chili flakes into a 500ml glass jar.

Once my garlic and oil mixture has cooled off, I pour it into the jar of chili flakes, stir it, close the lid and I have garlic chili oil to last me a while.

Always use a clean spoon to scoop from the jar and be sure to get a good mix of oil, garlic and chili.

Chili oil can be added to wonton soup, congee (rice porridge), udon soup, fried rice, stirfry, chicken, pork, beef, bbq dishes, and seafood among many other dishes.

Saturday, April 19, 2008

Asian Stir Fry Noodles Recipe

Asian stir-fry noodles are one of the easiest dishes to make. Once you have made them a few times you will notice that the variations are endless. Here is a fast and easy meal to make for lunch or dinner.

Prepare all of the ingredients by slicing 1 onion, 8 mushrooms, 1 carrot and/or any vegetables you would like to use. Chop green onion and cilantro and put aside.
Marinate one pound of sliced beef,chicken,pork, seafood, tofu (great if you are vegetarian), or any other meat ingredient you choose. To marinate I use 1tsp. sesame oil, 2 tbsp. soy sauce, 2 tbsp. hoisin sauce, 2tbsp. oyster sauce and 2 cloves chopped garlic.
Wash one cup of bean sprouts and leave it in the strainer for now.
On high heat, lightly cook the onions in a few tablespoons of cooking oil. I use vegetable oil or grapeseed oil.

Add the meat to the onions and mix it up until the meat is cooked. If you are using tofu, add the tofu when the bean sprouts are added. If you are not using bean sprouts add them after the vegatables are added.

Add the remaining vegetables and mix them in. Let them cook for a minute.

Mix in the bean sprouts, green onion, and cilantro. Then stir in a package (6-8 cups) of cooked noodles and you have yourself some stir-fried noodles!
Serve with some hot sauce if you like it spicy.

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