Soya Beancurd 豆花 (Another Version)

Ingredients
 
Organic soya milk powder, soybean powder, caster sugar and instant jelly powder

bring water to warm but not boil

add in organic soya milk powder

add in soybean milk powder

add in sugar

add in coffee creamer

add in instant jelly once everything fully dissolved. Keep stirring till the instant jelly dissolved.
 Run the soya milk through a sieve for about 4 times.
Gently pour the soya milk into the container and scoop up the bubbles with a spoon.
Leave it to cool at room temperature, then transfer to chill in the fridge.

Ingredients

30 grams 'Unisoy' Soya Bean Milk Powder

15 grams 'Polleney' Soya Bean Milk Powder

15 grams 'Nestle' 'Coffeemate' coffee creamer

15 grams sugar to taste

350 ml hot water

5 grams instant jelly powder

Instructions

1. In a saucepan, add all the ingredients except instant jelly powder. Heat until warm but not boiling, whisking or stirring the soya milk until fully dissolved.

2. Stir in instant jelly powder until fully dissolved. Run the soya milk through a sieve for about 4 times.

3. Gently pour into 2 bowls and flatten surface bubbles with the back of a spoon. Leave to cool at room temperature, then transfer bowls to chill in the fridge.

Ginger and spring onion pork 姜葱猪肉

Ginger and spring onion pork 姜葱猪肉


Ingredients:
300 grams of lean pork, thinly sliced
Spring onion cut into shorter length
Thumb-sized big ginger, thinly sliced

Marinate Ingredient
1 tablespoon of soya sauce
1 tablespoon shao xin wine
1 teaspoon of sesame oil
Dash of grounded white pepper
1 tablespoon of corn starch











 
Sauce ingredient


















Mix all sauce ingredients into a small bowl

1 Tbl of oil

 

 

1 tablespoon of oil (for cooking)

Sauce Ingredients
1 tablespoon of dark soy sauce
1 tablespoon of light soy sauce
1 tablespoon oyster sauce
1/2 tablespoon hua tiao wine/shao xin wine
1/2 tablespoon sesame oil
100ml of water
1 teaspoon of corn starch, mixed with 30ml water


Method:

1) Rinse pork and cut into smaller deli-thin slices. Season with the listed seasoning, for at least 20 minutes.

2) Heat wok with oil over high fire. Add ginger, fry till fragrant. Follow by spring onion stir fry for few mintes

3) Then add pork into wok and stir fry for 1 minute. Pour in the sauce and reduce heat to medium low fire. Cover wok with lid and simmer for 2 - 3 minutes.

4) Remove lid and increase heat again to stir fry for few seconds. Stir fry to combine well.
5) Pour corn starch slurry to thicken gravy in one circular motion, and stir fry for few seconds, before heat off. Dish up and serve.

Simple Soya Beancurd 豆花

Pour 250ml water into the port to heat up at low fire.

Add in the pandan leaf

Pour 2 sachets of soya powder, brown sugar and jelly powder into a clean blow and mix well.

Pour in about 100ml of water, bit by bit into the powder mixture and stir well.

Pour the soya jelly mixture into the pot and stir.

Pour the remaining water into the pot and stir

Scoop out the foam.

To test whether the jelly is ready, scoop a small amount out, if the jelly water turns curd in a minute, the cooking is done.

Get ready the containers, pour the soya jelly mixture in.

Scoop up the bubbles


















And now is ready to be serve! Enjoy!


Ingredients:

500ml Water
40g Brown Sugar (Put less if you don't like it to be too sweet)
2 Sachets unsweetened soya powder (2x30g) (I bought wrong bought sweeten soya powder :( )
1 or 2 Pandan leaf
1-1/2 tsp Instand Jelly Powder


Method:

1. Pour 250ml water into the port to heat up at low fire then add in the pandan leaf.
2. Pour 2 sachets of soya powder, brown sugar and jelly powder into a clean blow and mix well.
3. Pour in about 100ml of water, bit by bit into the powder mixture and stir well.
4. Pour the soya jelly mixture into the pot and stir.
5. Pour some water to the bowl to wash the balance soya jelly ingredients down.
6. Continue to stir to ensure no jelly powder stick to the bottom of the pot.
7. Pour the remaining water into the pot and stir.
8. Scoop out the foam.
9. When you see steam mist, the cooking is almost done, Remove the pandan leaf.
10. To test whether the jelly is ready, scoop a small amount out, if the jelly water turns curd in a minute, the cooking is done.
11. Get ready the containers, pour the soya jelly mixture in.
12. Scoop out the bubbles.
13. Let the jelly cool to room temperature before chilling in the fridge for about 3 hours.

ENJOY!