A Pepper's Love: November 2011

Wednesday, November 30, 2011

HOMEMADE FRESH SOYABEAN MILK

Soak overnight 500g soyabean. Wash and rinse the beans several times till the water clean.

Better if let the water drip till next day. (Picture shown)

Put 3 cup soyabean + 7 cup water into blender

Blend for 2-3 min till milky

Pour into a clean white cloth (Bag form)

Squeeze and strain out the soyabean milk

Soyabean pulp (Okara)

Pour the filter soyabean milk into large pot and add 3-5 slice of ginger & 5-8 pandan leaves.

Stir slowly the soyabean milk constantly and bring to a boil, so as to avoid burning the milk.

Add sugar to your taste. (Forgot to take picture, replace next time. LOL)

Monday, November 28, 2011

Recipe adapted from Sotong Cooks

Ingredients:
4 Eggs
2 cups Brown sugar
3/4 cup, packed well-squeezed Okara (soybean pulp from making soymilk)
4 oz (1/2 cup) melted Butter
1/4 cup Water
2 teaspoons Vanilla extract
1 1/4 cups unsweetened cocoa powder
1/2 cup plain white flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped nuts (walnuts, pecans, or other favorite nuts)

Method:

Preheat the oven to 150C.

In a mixing bowl, beat eggs together with brown sugar until thick and foamy. Add vanilla, water, melted butter and okara. Combine well.

In another bowl, mix together the cocoa powder, flour, salt and baking powder. Sift into the wet mixture. Fold and stir briefly, just to blend. Do this in batches. Fold in the nuts.

Scrape the batter into the cupcake liners until almost full and bake for about 30-35 minutes or until skewer comes out clean.

Friday, November 25, 2011

CLAYPOT RICE

This clay pot rice is a one pot rice meal. It has been quite some time since the last time I cook this dish. . Usually I would use a clay pot but instead of using a clay pot today, I used my non stick pan to prepared this dinner.

Good meal. "GOCHISO SAMADESHITA" (Thanks for the meal).

Ingredients

600-700g chicken breast, cut into big chunks

1 cup water

3 tablespoon oyster sauce

10 Dried chestnut- boiled to cook till soft

4-5 tablespoon dark caramel soy sauce

2 tablespoon sesame oil

1 teaspoon white pepper

4 lap cheong (Chinese-style sausage)

6 dry mushrooms (soak in water till soft)

3-4 tablespoon rice wine

2 cube chicken stock

4 cups jasmine rice + 3 3/4 cup water

4-5 slice of ginger root

Directions

Combine the chicken breast with oyster sauce, dark caramel soy sauce, the sesame oil, wine and pepper in a mixing bowl.Mix them well and marinate at least 10-30 minutes.

Slice the Chinese sausages and set aside.

Slice the mushrooms in quarter size and set aside.

Wash the rice with water until the water comes out nearly clear; drain completely. Combine the rice and 3 3/4 cup of water & chicken stock in a non-stick pan; bring to a boil. Reduce heat to low;

Combine mushroom and Chinese sausage into the chicken mixture. Add the chicken mixture on top the rice and allow to simmer covered for 10-15 minutes with the heat on. and remove from the heat; allow to sit covered until the rice is completely tender, 15 to 20 minutes.

Served hot.

NOTE: Last time, I ever put all the ingredients into the rice cooker to cook this dish. When you're lazy, you want everything fast & easy. But still come out ok lah!

Thursday, November 24, 2011

CAESAR SALAD

Recipe adapted from Table for 2 or more

250gm romaine lettuce (1 large head, organic)
2 hard boiled eggs
1 cup croutons
1 Tbsp grated Parmesan

Dressing
2 Tbsp mayonnaise
½ Tbsp Worcestershire sauce
Small pinch salt
Wasabi (as much as u like)
Black pepper

1. Wash and drain lettuce well. Shake off excess water. Tear into small pieces.
2. Combine ingredients for dressing and taste, adjust if needed.
3. Put lettuce into a big bowl. pour dressing on and toss to coat each piece of lettuce thinly with the dressing.
4. Put dressed lettuce into serving dish, top with croutons, slices of hard boiled eggs and lastly sprinkle cheese over (Opps..I forgot the cheese too).
5. Serve immediately.