TAUFU FAH

RECIPE 1
Saya lebih gemar tau fu fah berbanding jelly atau pudding. Tapi malangnya tau fu fah susah ditemukan di tempat saya. Maka saya pun mencuba resepi yang di bawah ini:

Bahan - bahannya:
300g kacang soya
2.5 liter air
2 helai daun pandan
2 sudu tepung jagung
1 sudu teh serbuk GDL/sekko (beli di kedai kek)

Bahan untuk air gula:
Secawan gula
2 cawan air
Sehelai daun pandan

Untuk resepi tau fu fah yang lebih HEBAT, klik di sini.

Cara - Cara:
Rendam kacang soya 5 - 6 jam

Bagi yang takut kena sakit lutut dan 'gout', buang kulit dan kotiledon kacang tersebut dengan meramas - ramasnya. Kalau tak takut, teruskan ke bahagian #3.

Kisar kacang soya tersebut menggunakan pengisar makanan.

Tapis hasil kisaran menggunakan penapis (guna penapis teh tarik pun boleh)

Ambil satu bekas atau periuk, dan masukkan 2 cawan air soya yang dikisar tadi, lepas tu masukkan 2 sudu tepung jagung dan 1 sudu teh serbuk GDL. (INGAT: Sediakan 2 periuk yang berasingan, 1 untuk masak air soya, satu lagi tempat untuk mengeraskan tau fu fah)

Air soya yang banyak tadi dimasak bersama 2 helai pandan dalam periuk dengan api yang besar, dan digaul sentiasa. MESTI digaul sentiasa supaya air kacang soya tak berkerak.

Kacau sehingga ia membuih ke atas dan tutup api.

Kacau bekas yang berisi air soya, serbuk GDL dan tepung jagung tadi supaya sebati.

Lepas tu, tuangkan semua air soya panas ke dalam bekas berisi campuran tu. JANGAN DIKACAU!

Lepas tu, buang buih yang terdapat di atas air soya yang bakal menjadi tau fu fah itu. Tunggu selama sejam untuk tau fu fah mengeras.

Sambil menunggu tau fu fah mengeras, masak air gula.

Cara masak air gula ni mudah je, macam masak mi megi. Didihkan secawan gula pasir bersama 2 cawan air (masukkan sehelai daun pandan yang disimpul).
Untuk resepi tau fu fah yang lebih MANTAP, klik di sini.

Tips:
Kacang soya dan air tidak perlu disukat mengikut isipadu yang terlalu tepat, konsep yang anda harus faham ialah; kalau nak kisar kacang soya, air jangan terlalu banyak. Kalau
lebih, ia akan menyebabkan air soya anda cair dan membuatkan tau fu fah anda kurang mantap dan best.

'Practice does make perfect', iaitu berlatih selalu membuat tau fu fah sehingga anda mahir dengannya.






RECIPE 2

Resepi Taufu Fah mudah untuk para perantau. Hanya untuk hidangan sejuk sahaja. Resepi asal drpd bakingquinn.blogspot.com

Created on : 10-11-2011
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Bahan-bahan ( 2 orang )

UNTUK TAUFU FAH
1- 300ml air soya
2- 1tsp gelatin
3- bekas bertutup atau tupperware atau plastic container
UNTUK AIR GULA
1- 1/4 cwn gula melaka
2- air secukupnya
Cara-cara

UNTUK TAUFU FAH
Rendam 1tsp gelatin bersama 1.5tbsp air di dalam bekas hingga kembang, dalam 5 minit.
Panaskan air soya hingga suam di atas dapur. Tutupkan api.
Masukkan air soya tadi ke dalam bekas yang ada gelatin tadi.
Kacau hingga semua sebati.
sudukan keluar buih2 yang ada di permukaan bancuhan.
Tutup bekas. Simpan di dalam peti ais untuk semalaman. Letak di ruang simpanan biasa. Tak perlu letak di freezer nanti beku.
UNTUK AIR GULA
Panaskan air bersama gula melaka hingga gula melaka cair. Sesuaikan rasa. Kalau terlalu manis, tambahkan air lagi
Tutupkan api dan sejukkan air gula di dalam peti ais semalaman.
Note 1: Taufu Fah ini hanya sesuai untuk hidangan sejuk. Kalau dihidangkan dalam keadaan panas, Taufu Fah akan hancur.
Note 2: Sekiranya menggunakan pati air soya, tambahkan sedikit air kosong untuk mencairkan sedikit rasa pekat soya, dan pastikan sukatan masih 300ml selepas ditambah air. Boleh juga ditambah sedikit gula tapi biar manis dihujung2 lidah sahaja.



RECIPE 3

Saya membuat tau fu fah 4 kali seminggu untuk menghasilkan tau fu fah yang boleh dikritik keluarga dan rakan - rakan saya. Sekarang saya tidak lagi perlu menyukat isipadu kacang atau air. Saya hanya menggunakan konsep "jangan lebih air, nanti soya
tak pekat, tau fu fah pun tak menjadi".

Serbuk GDL juga perlu diberi perhatian kerana kalau terlebih, tau fu fah anda akan terasa masam.

Tepung jagung pula jangan terlalu banyak tapi, tetapi kalau lebih sedikit atau kurang sedikit, it's ok. Tidak begitu ketara sangat.
Kalau anda nak resepi yang lengkap yang juga disertakan rahsia dan tips yang lebih menarik, klik di sini.

P.S - Saya sangat syorkan anda mencuba resepi tau fu fah En. Muaz kerana beliau sudah berkecimpung membuat tau fu fah untuk perniagaan sudah lebih daripada 5 tahun.

Selamat berjaya,

TAUFU FAH
Resipi : Ilahjy (resepi sumbangan JY )
Kongsi bersama : http://embunrosaliza.blogspot.com

Bahan2 3 CAWAN KACANG SOYA (RENDAM 8JAM)
1 CAWAN TEPUNG JAGUNG
18 CAWAN AIR (GUNA UNTUK MENGISAR KACANG)
1 CAWAN AIR MASAK/MINERAL
1 SUDU TEH UBAT TAHU FAH/SAIKO (KAT KEDAI UBAT CINA ADA)

AIR GULA MERAH SECUKUPNYA UNTUK DIMAKAN BERSAMA TAHU FAH NI...ATAU AIR GULA PUTIH PUN BOLEH IKUT SELERA KITA

CARA MEMBUATNYA:

1. KISAR KACANG SOYA DGN AIR 18 CAWAN TU SAMPAI HANCUR.
2. TAPIS GUNA KAIN PUTIH. JANGAN SAMPAI ADA TERMASUK SISA KACANG DLM AIR TU..NANTI TAK JADI PULA
3. PASTIKAN JUMLAH AIR KACANG SOYA CUKUP 18 CAWAN SETELAH DIMASUKAN KEDALAM PERIUK.
4. DIDIHKAN AIR TERSEBUT.
5.DALAM BEKAS YANG TAHAN PANAS..PERIUK ATAU BEKAS SIMPAN NASI TUU... YG SECUKUP BESAR DGN AIR SOYA. (BEKAS KE DUA LAH NI..)
6. BANCUHKAN 1 CWN AIR DGN 1 SUDU TEH SAIKO TADI SAMPAI SEBATI. MASUKAN KE DLM BEKAS DI ATAS.( bancuh bersama tepung jagung )
7.KEMUDIAN TUANGKAN AIR KACANG SOYA YG MENDIDIH TADI KEDALAM PERIUK BERISI BANCUHAN TUUU.. TUANG TINGGI2 TAU.
8.TUTUP DGN PENUTUP PERIUK BIAR BEKU. 15 MINIT DAH BOLEH MAKAN.! JANGAN DIUSIK2 SELEPAS TUANG KE DLM PERIUK TU NANTI TAK JADI PULA KALAU DAH 1/2 JAM TAK BEKU.. MAKSUDNYA TAK MENJADI LAH.. KENA LAH CUBA LG...
9.KACANG MESTI YG BERKUALITI BARU JADI. KACANG YG ROSAK ATAU DISIMPAN DLM PETI SEJUK TAK AKAN JADI TAHU FA KITA TU

SELAMAT MENCUBA... BANYAK DAH SAYA MENGAJAR DIKELAS SECARA PERCUMA RAMAI KAWAN2 DAH BUAT BISNES SAMBIL2LAN BW PERGI TEMPAT KERJA ....

ADA SESAPA TAK TAHU TAHU FAH NI MCMANA? ALAH KAT PASAR MALAM BYK JUAL...DLM BEKAS PLATIK DICEDUK GUNA SENDUK NIPIS TUUU DIJUAL BERSAMA AIR KACANG SOYA TUUU..
RESEPI NI PAYAH ORANG NAK KASI...(KEDEKUT ILMU).. SO SEMENTARA DAH ADA NI AMEK LAH BUAT KOLEKSI BAGI YG BERMINAT LAH...

TERIMAKASIH. . KALAU TAK MENJADI TAN! YA SAYA SEMULA...

BOLEH DIWARNAKAN SEMASA MENDIDIH TADI...PINK ATAU HIJAU.... TAPI AIR GULA PUTIH AJE LAH..MAKANNYA. .

PETUA DARI SEORANG AHLI RESPEKS * (copy n paste dari blog kak ilahjy )

kalu ikut apo yg den belajar dgn adik chef li tu ( pengarang buku jutawan senyap )
sukatan kacang soya tu 1kg nisbah dgn air 10 liter. kacang soya yg bagus dari kanada.
dio tak pahit. yg lain tu ada sikit pahit.
maso nak campurkan air soya tu ngan saiko, kono masukkan saiko dulu dlm bokeh ( yg kato cik jalilah, periuk )
tuangkan laju ( dlm kiraan 10 saat ). sobab, kalu lambat soya tu akan beku. fungsi saiko ialah membekukan
air soya tu. lopeh dah curah abih. pokap atau tutup permukaan ateh soya tu dgn kain ( selalu org guno tuala
good morning ) ini untuk merapatkan molikul2 soya tu. kalu tak dio akan memocah. tak berapo jadi la kiro
permukaan dio tu. laie satu, kalu dah buleh makan, buangkan permukaan ateh dio yg berbuih tu. bukan apa,
ko ado yg goli kang nampak buih2. pas tu maso makan tu kan, campur dgn air soya. lotak lak ais dlm 4~4 kiub,
fuhh amek2 sodap jang.

Banyak sangat dapat satu bekas nasi yg kecil tu. Taufufah ni akk simpan dlm peti ais 3 hari pun masih ok lagi. Anak2 makan sikit je, tu pun amik hati mama dia. Tapi bila hari ke3 ada yg baru nak rasa, pas tu tanya dh habis ke ?..Maknanya sedap la tu. Lain kali rasa dulu yg mama buat, ini bukan beli pasar malam huhuhu..anak2ku penghibur hati ku



RECIPE 4

http://www.rahsiataufufah.com/

VANILLA SAUCE

RECIPE 1

Active Time:  15 Minutes Total Time:  15 Minutes Yield:  Makes 1 cup RECIPE INGREDIENTS 1 cup milk 3 egg yolks 8 tablespoons sugar 1 tablespoon vanilla extract

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DIRECTIONS In a small saucepan over medium heat, bring the milk to a simmer. Meanwhile, in a medium bowl, whisk the egg yolks and the sugar together until a ribbon forms when the whisk is lifted from the mixture. Whisk constantly while slowly pouring the hot milk into the yolk-sugar mixture. Return the mixture to the saucepan. Over low heat, stir constantly with a wooden spoon until the mixture thickens. Be careful not to overcook or the eggs will scramble. The sauce is finished when you can dip a spoon into it, then draw your finger over the back of the spoon and have a track remain that is almost free of sauce. Remove the sauce from the heat and stir in the vanilla. Serve, or chill and use later.

RECIPE 2


2 tablespoons cornstarch
2 1/2 cups milk, divided
1/2 cup sugar
2 large egg yolks
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

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preparation

1. Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.
2. Bring the remaining 2 cups of the milk and the vanilla bean just to a simmer in a heavy-bottomed medium saucepan over low heat. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the egg yolk mixture into the milk.
3. Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Serve warm.
MAKE AHEAD

The sauce can be prepared up to 1 day ahead, cooled, covered, and refrigerated. Reheat in the top part of a double boiler over simmering water.




RECIPE 3



At times, it seems like everything in Germany is covered in Vanilla Sauce; strudel, dumplings, cake and ice cream. It’s a thin egg custard, and very good if you make it with real vanilla and eggs. Germans like to serve it instead of (or even in addition to) whipped cream.





You can make a similar sauce by cooking up a vanilla pudding package using three cups of milk instead of two.

Makes 2 cups sauce.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

4 egg yolks, lightly beaten
1/2 cup sugar
2 cups milk
1 T vanilla sugar or 1 tsp vanilla extract
Preparation:

Beat the egg yolks and sugar (and vanilla sugar) together until the yolks are thick and pale yellow and the sugar is dissolved, about 4 minutes.

Bring the 2 cups of milk to a boil in a heavy 2-quart saucepan and then pour over the egg yolks in a thin stream, using a whisk or electric mixer to stir constantly. Pour back into pan and heat without boiling until mixture coats the back of a spoon. Remove pan from heat and stir in vanilla extract, if you are using it instead of the vanilla sugar.

Serve warm or cold.

Tip: If you have trouble with this recipe, you may want to cook the egg yolk-milk mixture in a double boiler, which heats gently. Boil 2 inches of water in the bottom of your double boiler and cook the custard over that, stirring constantly.


You may also choose to have a bowl of ice water standing by to place the saucepan in if you heat it too much. Place it in the ice water if it looks like it’s curdling and stir briskly until it smooths out.


RECIPE  4

• 1/2 cup light brown sugar
• 1 tablespoon all-purpose flour
• 1 pinch ground cinnamon
• 1 egg
• 2 tablespoons butter, melted
• 1 1/4 cups whole milk
• 1 pinch salt
• 
  
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

CUSTARD FRUIT COCKTAIL PUDDING WITH VANILLA SAUCE

BAHAN-BAHANNYA:

Bahan A (kastard)                        Bahan B (sos susu)

5 sudu bumbu kastard                         1/2 tin susu cair

5 cawan air                                        2 kotak kecil susu UHT

½ cawan gula                                     1 cawan gula pasir

Sedikit garam                                     1 biji telur n esen vanila

 Bahan C (agar-agar)                   Bahan D

1 paket serbuk agar-agar                     1 tin ’fruit cocktail’

1 liter air                                            5 biji strawberry (jika suka)

½ cawan gula                                     2 biji kiwi (jika suka)

Sedikit garam

CARA MEMBUATNYA:

1.     Campurkan semua bahan A. Kecilkan api dan kacau hingga pekat dan meletup-letup. Sejukkan di dalam bekas

2.     Campurkan semua bahan C. Masak hingga semuanya hancur dan sebati. Boleh juga diletakkan perisa buah-buahan atau pewarna. Sejukkan di dalam bekas

3.     Masukkan semua bahan B. Kacau dulu dengan whisk hingga telur hancur. Masak diatas api dan perlu dikacau tanpa henti agar telur tidak berketul-ketul. Sejukkan.

4.     Campurkan semua bahan A, B, C dan D mengikut cara di bawah.

potong kastad dan agar-agar

tuangkan sos susu vanila

masukkan fruit koktel dan sedikit sos masamnya

campurkan buah-buahan lain jika suka

nikmatinya!

TARAA......!!!!

**

Setiap kali ada jamuan sama ada rumah terbuka, kenduri kahwin, kenduri arwah, pasti mama dan saya akan masakkan puding ni sebab ianya sangat ringkas.  Nampak macam remehkan, tapi percayalah semuanya pakai campak je..... eheheh cubalah, sekejap je. Sejukkan dalam peti ais agar rasanya bertambah segar dan sedap!

BEEF TACOS AL PASTOR

yield: Makes 6 to 8 servings

These pineapple and pork tacos are the original fusion food—a cross between Middle Eastern shawarma and the guajillo-rubbed grilled beef

served... more ›

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ingredients

1 large white onion, halved

1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds

1/2 cup fresh orange juice

1/4 cup distilled white vinegar

1/4 cup guajillo chile powder

3 garlic cloves, halved

2 teaspoons coarse kosher salt

1 teaspoon dried oregano (preferably Mexican)

1 teaspoon ground cumin

1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo

1 2 1/2-to 3-pound boneless beef or chicken , cut into 1/2-inch slices

1/4 cup chopped fresh cilantro

Corn tortillas

Smoky Two-Chile Salsa

Lime wedges

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preparation

Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.

Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.

Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.

Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa, and lime wedges.

Test-kitchen tip:

To make your own guajillo chile powder, finely grind about 6 large dried seeded guajillo chiles in a spice mill to yield about 1/4 cup powder.

Read More http://www.epicurious.com/recipes/food/views/Tacos-al-Pastor-242132#ixzz2XDDFg18O

HOMEMADE SALSA

Ingredients

3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice
1 small onion, finely chopped
1 small green bell pepper, seeds and veins removed, and minced
1 (4-ounce) can chopped green chiles with juice
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
Fried Tortilla Chips, recipe follows


Other ingredients you may want to add:

1 small red onion, finely diced
2 (15-ounce) cans black beans, drained and rinsed
1 large avocado, peeled and diced
Salt and freshly ground black pepper
1 mango, peeled and diced
1/2 cup pineapple chunks
2 limes, juiced
Directions
Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl. Stir well with a spoon. Cover with plastic wrap and chill until serving time.

Serve with Fried Tortilla Chips.

Read more at: http://www.foodnetwork.com/recipes/homemade-salsa-recipe/index.html?ic1=obinsite&oc=linkback

DURIAN PANNA COTTA

Durian Panna Cotta

Durian craze is still on and I made this utterly silky smooth dessert like tofu with durian. It just melts in your mouth and I just couldn't stop eating two in a go. It did not last long in my house that is for sure.<3 

Here is the recipe (adapted from Dessert's Temptation)
600ml Fresh milk
80g Whipping cream
60g Sugar

15g Gelatine powder
60ml Water
200g Durian puree (blend durian to smooth)

Method:

• Add gelatine to water to soak for 5 minutes.
• Combine fresh milk, whipping cream and sugar in a pot, put under medium heat  and stir until sugar dissolved. Bring the liquid mixture to light boil.
• Then add in soaked gelatine into it and stir until gelatine dissolved.
• Lastly add durian puree and mix well, do not boil but keep stirring it for 5-8 minutes at low heat. Strain and pour mixture in cups or moulds.
• Refrigerate for at least 2 hours and serve.

Enjoy!

DURIAN PANNA COTTA


600ml Fresh milk
80g Whipping cream
60g Sugar

15g Gelatine powder
60ml Water
200g Durian puree (blend durian to smooth)

Method:

Add gelatine to water to soak for 5 minutes.
Combine fresh milk, whipping cream and sugar in a pot, put under medium heat and stir until sugar dissolved. Bring the liquid mixture to light boil.
Then add in soaked gelatine into it and stir until gelatine dissolved.
Lastly add durian puree and mix well, do not boil but keep stirring it for 5-8 minutes at low heat. Strain and pour mixture in cups or moulds.
Refrigerate for at least 2 hours and serve.


* disebabkan tak ada stok whipping cream, K.Nor gantikan whipping cream tu dgn susu gak jdlah sukatan susu semuany

Khamis, 3 Jun 2010

Durian Panna Cotta

DURIAN N MANGGO PANNA COTTA

Salam kembali sume ;-),

Dah telan paracetamol dah ok sikit tp nak main golek2 jer hari ni sampai kakak balik nanti kul 4 hihihi.... Hari ni layan dessert jer ya, dah buat dulu tp mcm tak puas jer mkn ni mcm tak leh kenyang giteeww! Kali ni buat perasa durian sgttttttt creammmmmyyyy, sedap! Manggo harus buat sbb mmg dah sah2 sedap kan, nak buat strawberry ke blueberry ke tak mampu lagi nak beli yg fresh ahahaha.....jdnyer kita ganti dgn yogurt perasa strawberry n blueberry.. sgt sedap! Resepi asal dr gert sukelah dia punyer tekstur panna cotta tu lembuttt! Untuk resepi kita copy paste kat sini lagi, thanks to GERT for sharing this recipe :-). Boleh tgk SINI untuk n3 yg dulu juga

DURIAN n MANGGO PANNA COTTA

Ingredient:

• 7 grm gelatin (1 packet) + 3 tbsp of water>>kita double boiler dulu then ketepikan.
• 2 ½ cups full cream milk>>Fresh Milk
• 1/4 cup sugar
• 1 tsp vanilla
• 1 ripe mango – cut into small cubes or puree>>blend mangga dgn sikit air n gula sikit
• 3-4 Ulas isi Durian, blend wih fresh milk lil bit n condense milk

Method:

1. Mix the gelatin and water together and set it aside to bloom.
2. Put the milk and sugar in a saucepan, cook over low medium heat until bubbles form around the edges of the saucepan.
3. Remove from heat and add in the vanilla and stir in the gelatin. Stir until the gelatin dissolved.
4. Pour the mixture into six ramekins or cups. At this stage you can add in some cut mango and refrigerate until set or you can serve it with some mango puree.

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