.Available at Tangs. They do demos daily there.
Spooked by all the recent horror stories about toxic milk and candy from China, hubby suddenly demanded to know why I'd been buying expensive & mass-produced stuff from Marigold when I should be making him his fresh soya milk myself?
Wash & soak 100g (measuring cup provided) soya beans for 6 - 8 hours. Drain & feed into the Smart Bean Soya Milk Maker. Add 1.2L of water (there's a level mark on the jug) & turn it on. 10 mins later, it beeps, and voila ... 1.2L of fresh, piping-hot soya milk. Strain & sweeten to taste (I usually strain once through a seive, and again with muslin placed over the seive.)
The ground bean left ("okara") is rich in protein & nutritious. Use it for biscuits, cakes, falafel, vegan burgers/meatballs/"crab" cakes etc or to bulk up other foods. Mostly I don't bother. I mix it with more water & dump it around my plants so they can also benefit from the goodness of soya milk.
Bean Curd / Douhua / Tau Huey / Tau Foo Fah
After soya milk is done, strain it and reboil. Meanwhile, dissolve 1.5 tsp edible gypsum powder ("sek ko" from any Chinese Medical Hall. Costs 50 cents for 50g) in 1/4C hot water. Cool a little, strain through a piece of muslin, then stir in 1T cornstarch (don't stir cornstarch into boiling hot water or it will turn into gum!). Put this mixture in an insulated container which will be used for the douhua. Traditionally, douhua is made in thick wooden tubs, nowadays plastic insulated containers are used.
Quickly dump 1L boiling hot soya milk into the container so that everything gets mixed up thoroughly. Put a tea towel over the bowl and cover tightly (the cloth prevents condensation drips). Do not disturb this for the next 15 mins while it sets. Once set, use a large flat scoop to carefully scoop thin layers of douhua into bowls (it is very soft & fragile) & serve with syrup or gula melaka. For thicker tofus like the tau kwa, nigari is used as coagulent. Ahem ... gypsum (calcium sulphate) is supposedly non-toxic to humans but it's the same stuff used in roofing & orthopeadic casts ...
Here are more recipes which make use of this machine:
http://www.soymilkmaker.com/recipe.html
Chilled Bean Curd
I was thrilled to find this recipe for chilled bean curd at ieat.ishoot.ieat. It's the very silky type of bean curd that is not set with gypsum, and I had been trying to "get it" using gelatine, agar etc. The secret is jelly powder from Phoon Huat. I halved the coffee mate and it was very nice. For almond flavour, just add 1/2 tsp of almond essence.
Spooked by all the recent horror stories about toxic milk and candy from China, hubby suddenly demanded to know why I'd been buying expensive & mass-produced stuff from Marigold when I should be making him his fresh soya milk myself?
Wash & soak 100g (measuring cup provided) soya beans for 6 - 8 hours. Drain & feed into the Smart Bean Soya Milk Maker. Add 1.2L of water (there's a level mark on the jug) & turn it on. 10 mins later, it beeps, and voila ... 1.2L of fresh, piping-hot soya milk. Strain & sweeten to taste (I usually strain once through a seive, and again with muslin placed over the seive.)The ground bean left ("okara") is rich in protein & nutritious. Use it for biscuits, cakes, falafel, vegan burgers/meatballs/"crab" cakes etc or to bulk up other foods. Mostly I don't bother. I mix it with more water & dump it around my plants so they can also benefit from the goodness of soya milk.
Bean Curd / Douhua / Tau Huey / Tau Foo Fah
After soya milk is done, strain it and reboil. Meanwhile, dissolve 1.5 tsp edible gypsum powder ("sek ko" from any Chinese Medical Hall. Costs 50 cents for 50g) in 1/4C hot water. Cool a little, strain through a piece of muslin, then stir in 1T cornstarch (don't stir cornstarch into boiling hot water or it will turn into gum!). Put this mixture in an insulated container which will be used for the douhua. Traditionally, douhua is made in thick wooden tubs, nowadays plastic insulated containers are used.
Quickly dump 1L boiling hot soya milk into the container so that everything gets mixed up thoroughly. Put a tea towel over the bowl and cover tightly (the cloth prevents condensation drips). Do not disturb this for the next 15 mins while it sets. Once set, use a large flat scoop to carefully scoop thin layers of douhua into bowls (it is very soft & fragile) & serve with syrup or gula melaka. For thicker tofus like the tau kwa, nigari is used as coagulent. Ahem ... gypsum (calcium sulphate) is supposedly non-toxic to humans but it's the same stuff used in roofing & orthopeadic casts ...
Here are more recipes which make use of this machine:
http://www.soymilkmaker.com/recipe.html
Chilled Bean Curd
I was thrilled to find this recipe for chilled bean curd at ieat.ishoot.ieat. It's the very silky type of bean curd that is not set with gypsum, and I had been trying to "get it" using gelatine, agar etc. The secret is jelly powder from Phoon Huat. I halved the coffee mate and it was very nice. For almond flavour, just add 1/2 tsp of almond essence.
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