My recipe is so easy and is as no fail as you can get. Give it a go!
This is a great recipe using Okara.
Soy pulp that's left over from making soy milk. Okara, is just like soy flour, very good flavour for making cookies.
Ingredients:
3 tbsp oatmeal
1 tsp baking powder
1 cup soy okara
3 tbsp brown sugar
3 tbsp flora butter
1 cup plain flour
1 cup raisin
2 eggs
Method:
1. Preheat your oven to 170 degrees C.
2. In a small bowl, mix together the oatmeal, baking powder,
soy okara, brown
sugar, and flora butter, set aside.
3. In a large bowl of a standing fitted.
Add plain flour, horlick malted powder, raisin.
and add the (2) dough, mix until combined.
4. Rest the dough for at least 15 minutes, and
Use a ice cream scoop or use your
hand roll the dough into a balls
drop the dough on to a parchment paper lined
baking sheet,
an inches apart from each other.
5. Preheat the oven to 170c, Bake for 25 minutes.
Allow to cool completely!
Helpful Tips:
You can use a big bowl to mixed all the ingredients in one time until
creamy.
Store your cookies correctly:
I used a PYREX Classic sealed containers that keep out air.
It can keep cookies
fresh for about a week.
Although cookies are usually best to eat within 3
days,
the cookies will still be fine if you seal them and keep them in containers.
Please wet your hand and flatten the cookies slightly with
your fingers.
This recipe making of silken soybean pudding, creamy tofu, super silky, which has a delicate, creamy mouth feel. The traditional way of making this, Soybean pudding, They use Gypsum powder to let the curd set, but Gypsum is not good for your health especially for your kidney. So, let’s us start and replace with Gelatine, it's all natural and pure. Gelatin can benefit hair, skin, nails, digestion, immune function, joints and more. The health benefits of this Chinese dessert is a great protein source that is low in fat.
Ingredients:
2 pandan leaves
2 ½ cups unsweetened soy milk
1/3 cup hot water (about 5 tbsp + 1tsp)
2 tbsp unflavoured gelatine powder (1 sachet) Syrup:
1½ cup water
½ cup brown sugar
2 pandan leaves or a few slices of ginger
Method:
1) Add the gelatine to the boilling water and stir until well combined, Set aside.
2) Strain and pour the soymilk into a pot. over medium heat, let it warm up and continue to stir until little bubbles, and cook for 30 minutes.
3) Turn off the heat and add (1) into the soy milk. Stir to combine well until the gelatin dissolved. Cover the pot lid. Allow to sit in the fridge for overnight. (at least 12 hours).
4) In a pot, add water, pandan leaves or sliced ginger you desire, and sugar, bring to a boil. Reduce heat to low, cover and simmer for 20 minutes, until the syrup to a thicker consistency. Set it aside to cool before serving it with the tofu fah.
My homemade versions guarantee no preservatives, no additives, no sugar, or artificial sweeteners and colors and no thickening agents. I’m really enjoying my versions much more than store bought brands. Soy milk is naturally cholesterol free and low in saturated fat. Drinking soy milk provides calcium and vitamin D, and it can provide several health benefits for many people.
As long as you are not allergic to soy, drinking as little as 1 cup of soy milk per day is a great way to gain some of its health benefits. It now tastes more delicious than ever and still has absolutely no added sugar. Soy Milk for weight loss. Beauty benefits of soy, it is really good for your skin and make you look younger. Also good for weight loss especially if you drink it before sleeping. when I’m feel I’m too fat. I will taking my own homemade soy milk and I can see improvement in my daily life with one glass of soy drink on breakfast makes me full until lunch and active for the whole day, One glass before bed makes me sleep well so fresh the next morning. The most important thing is I don’t have to worry about my body shape.
Equipment Needed:
Cheese bag
Larger pot
(Should be fairly big and be able to hold at least 12cups)
Even you only produce for 6-8 cups
Blender
Strainer (if you need extra smooth)
Ingredients:
1 cup of dry organic soybeans
6-8 cup water (1.5 to 2 litres)
2 pandan leaves If you want some sweet flavours. add sugar, to taste and optional
1) Place 1 cup of dry soy beans in a bowl and fill with water. Wash the soy beans. Allow to soak for overnight in a cool place. (Change the water at least once and if needed add more water if beans soak it up)The next day beans should be hydrated and doubled in size.
2) Place a cheese bag and set on top of large pot.
3) Add 1 cup of soaked soybeans in the blender then add either 2-3 cups of water. Cover and blend for about 3 minutes until the beans have completely broken down.
4) Pour liquid into the cheese bag. Allow straining for a few minutes then bringing all the ends of the cheese bag together and twist until all the liquid is squeezed out.
5) Remove the ground soybean / okara and set aside. Place cheese bag. blend the next batch. Repeat until all of the soybeans have been processed and strained. There are 2 batches with the amount of beans I soaked.
6) Pouring the pure into a large pot. Add 2 Pandan leaves, it will be adding more r flavored and cook the soybean paste over medium high heat stirring frequently until you reach a boil. Keep an eye on the soy milk because it can bubble and over flow. Once the milk has boiled, you can be served hot or you can place it into clean bottles and refrigerate after it has cooled to room temperature; it will stay fresh for 3-5 days in your fridge. Helpful Tips: 1) If you are allergic to soy, please try almond milk or rice milk. 2) Prevent a messy spill by keeping heat down and eye on it. otherwise it will make an ugly mess on the stove. 3) Turn the heat off and allow the milk to completely cool. Scoop out the skin or film that forms on top. 4) You do have to let the dried beans soak for several hours, but the active time involved in making the soy milk is around 25-30 minutes. 5) Use a fairly big pot, after milking the ground soybean meal is called okara. It can be seabed, dried and used in baking, cookies, for fried foods, or many other options. Read this http://en.wikipedia.org/wiki/Okara_(food) 6) Soaking the beans overnight for a minimum of 10 hours will really help in easier blending and better milking. Either a cheese or muslin cloth can be used for straining. (cheese bag works really well and saves messing about with muslin cloth and bits of string). I used a total of 6 ½ cups of water. you choose how thick you want the soy milk by either adding more or less water.
Special Garlic Egg Fried Rice Recipe 炒飯 A nicely fried egg with crispy edges and a warm, runny yolk is a life's greatest simple pleasures. Really love the yolk is for dipping with fried rice. I can taste the real love, and the real garlic fragrant. Its special flavour goes well and super delicious. This is an excellent way to use up leftover rice. Cook the rice and chill rapidly or freeze until ready to use.
Ingredients:
2 cups cold cooked rice
2 eggs, whisked
3 cloves of garlic, finely chopped (minced)
1 small red onion, thinly sliced
1 can sweet corn 285g, drained
2 sausages, diced
5 prawns
2 tbsp butter
1 teaspoons salt + more to taste
some spring onions for garnishing
Method:
1) Add a little oil to a non-stick pan and gently bring it up to a medium heat. As the pan is heating, Cracking the egg straight in to the pan. flip it, and cook it for a good minute. Remove the egg from the pan and set aside.
2) Melt the butter in a large pan over medium-high heat. Add garlic, onion, sausages and prawn; cook and stir until fragrant and lightly browned.
3) Add the rice and sweet corn to the pan and stir around until it is mixed and heated through. Push the rice away from the centre of the pan. Add the salt and toss it all together and remove from the heat.
4) Pour in the eggs, and stir until scrambled and set. Once the eggs are scrambled, toss all the ingredients together. Remove from the pan and place in a serving plate. Recipe Source:JosephineRecipes.Co.Uk
