DeelishRecipes.com: Recipes, Stay At Home Cooking Guides: 2020

I missed so much the typical breakfast of warm freshly prepared Soy milk in Singapore. So I decided to give a go at making homemade Soy milk! That was my motivation because it is really difficult to find the REAL Soy milk. The store-bought ones we have here are imported from Belgium. The taste is just NOT it. Besides, it is too much added sugar in it and to preserve it in the box packagings, usually there are added preservatives to keep its shelf-life.

As a breakfast item, usually we (Singaporeans, Chinese people, Asian people) love to eat it with the savoury version of fried fritters which has a similar based as doughnut called Youtiao, also known as Chinese cruller, Chinese fried churros, Chinese oil stick, Chinese doughnut. It is a long golden-brown deep-fried strip of dough commonly eaten in Southeast Asia (so it means you can find it easily in Hong Kong, Taiwan, Malaysia, Indonesia too). Soy milk, unlike cow's milk, is naturally low in saturated fat, making it an attractive option for those who don't believe the "good fat" hype. Also, soy milk contains no cholesterol because of its plant-based origins.

Using soybeans to make milk instead of raising cows may be ecologically advantageous. Cows require much more energy in order to produce milk, since the farmer must feed the animal, which can consume up to 24 kilograms (53 lb) of food in dry matter basis and 90 to 180 litres (24 to 48 US gal) of water a day, producing an average of 40 kilograms (88 lb) of milk a day. Legumes, including the soybean plant, also replenish the nitrogen content of the soil in which they are grown.

To make from scratch, you will just need 2 ingredients: Organic dry soy beans and water.

INGREDIENTS

1 cup dry soy beans (preferably organic)

5 cups water (plus more for soaking and rinsing)

Optional sweetener to taste (like sugar, agave, maple syrup or stevia)

DIRECTIONS

Soak the beans in fresh water for one day in a large container.

Make sure there is enough room for the beans to expand to triple their size.

Add water if the water level drops below the top of the beans.

Drain the beans and transfer to a large bowl.

Add enough water to completely submerge the beans.

Rub the beans between your fingers to remove the skins.

Remove the skins from the bowl by mixing the beans around and letting the beans settle to the bottom.

Then skim the top to get at the loose skins.

Discard the skins.

Try to get most of the skins but don't worry if there are a few left.

Drain the beans.

Blend the beans with 5 cups of water until the beans well pureed.

This took about one minute with my regular 12 speed Blender on the Liquefy setting.

If you have a high speed blender, take care not to over blend.

You may need to work in a couple batches depending on your blender's capacity.

Strain the liquid into a large pot using a nut milk bag, jelly bag or a few layers of cheesecloth over a colander or sieve. The liquid will be your soy milk. The pulp, known as okara, do not discard these because you can use it in other recipes (eg Okara Brownies, Vegan Burger etc).

Heat the milk on high heat until boiling while stirring regularly.

The milk tends to form a skin at the bottom of the pot so stirring is necessary to keep this from building up. During this process, a skin may form at the top; this is normal and known as yuba. The yuba can be stirred back into the milk or skimmed off.

Let the milk boil for a couple minutes; stir and reduce the temperature as needed to prevent the milk from bubbling over.

Reduce the heat to medium or medium low. At this point, it's a good idea to taste the milk.

It may be a bit beany tasting and bitter. As the milk is cooked, the beany and bitter taste will be reduced.

Let the milk simmer for anywhere between 15 minutes.

When ready, strain the milk into a container.

Serve the milk hot or cold.

Add sweetener to taste. I use about 1 or 2 teaspoons of maple syrup per cup.

NOTES Store your fresh soy milk in the fridge for up to 3 days.

The leftover soymilk pulp (okara) will also stay fresh in the fridge for about 3 days.

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First make the pasta base with ingredients: Flour, Yeast, Water, Olive Oil, Honey, Salt.

Add 5g of yeast to one teaspoon of honey, add 3 tablespoon of warm water, mix it and let it react for 10mins.

When mixture becomes fluffy, you can add 500g of flour, pinch of salt and mix them well.

When it become crumbly add water and knead it for 20 minutes, until it becomes the dough.

Let it rest for 30 minutes and punch down the puff up pasta and divide it into two parts.

Roll it down to two doughs (one for each pasta base).

Add oil and let it rest for another hour.

Flatten it with your palm or roll it to the thickness you like, adding some flour every now and then so it won't stick to your hands.

For the pasta sauce :)

Ingredients: Onions, Tomatoes puree, oregano, salt.

With two large onions, diced them and fry in olive oil til translucent.

Add one can of Pomodoro sauce (Italian tomatoes are longish types, very juicy and delicious) :)

Add half a cup of water and simmer til the fragrant of the pizza sauce fills your entire kitchen :)

Add fresh oregano and salt. Let it cool down before adding to the pizza base.

Add toppings: in this pizza photo above, Hungarian (Kolbasz) Smoked Sausage, Trappista Cheese, bio tomatoes, purple onions, some minced garlic, green chilli (sliced), and the final very important ingredient is Szalonna. Szalonna is Hungarian for fatback made of smoked pork fat with the rind and is traditional in Hungarian cuisine. You are free to top it with whatever you prefer too.

Bake it for 12 mins at 200 deg Celsius, when ready, serve. And enjoy!

If you would to see how to make the dough from scratch with raw ingredients, here's a video to share:

Pizza dough from scratch:

This pizza was made with totally BIO ingredients straight from the garden in the backyard, a 'first' pizza for my Aunt-in-law and Uncle-in-law to taste at their home. The highlights of this pizza is the green chilli that is super spicy & home-grown by Erzsike's hubby (Feri). The Scoville scale (a measurement of the pungency (spiciness/heat of pepper) of chili peppers) can match those of Thai Chili Padi (Bird's eye chili) so around 50,000 - 100,000 Scoville units, which is at the lower half of the range for the hotter habanero but still many times more spicy than a jalapeño.

Made with totally BIO ingredients straight from the garden in the backyard, a 'first' Singaporean made 'Magyaros Pizza' for Katika & Lácika.

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This year's Lunar New Year is two weeks earlier than last year, so the reminder message received this year is much earlier than before. Every time I see the reminder, it is both nervous and comforting. Thank you very much for paying attention to my Chinese New Year videos. Because this year I made a show on the theme of restoring ancient books and delicacies, called [Eaters Eat Something], so some of the inspiration and ideas in the New Year's dinner menu are from ancient recipes.

The wisdom of the ancestors is indeed an inexhaustible treasure, and many understandings of ingredients are worthy of reference. In fact, in recent years, everyone has paid great attention to health, and the New Year's Eve must have a lively atmosphere to eat happily, but don't want to be too greasy to bring a burden on the body, so this year's dishes are mostly refreshing. Of course, the taste is not discounted.

Some dishes are very suitable for banquet, such as Luo Han Cai Xin and chickpea flowers, which look very particular and the dishes are very delicate, but the method is actually quite simple. The assorted warm pot is rich in ingredients and can be cooked and eaten on the table to make the atmosphere more lively and warm. The salty lemon, which has been marinated for a long time, was prepared in the first half of the year, and finally appeared on the dinner table. As in previous years, I hope that my menu will make your New Year's dinner table richer. I wish you all a Happy New Year in advance here ~

#曼食慢语今年的农历新年比去年要早两周，以至于今年收到的催更消息比以往早了很多。每次看到催更都是既紧张又欣慰，很感谢大家在一直关注我的春节系列电影。因为今年做了一个以复原古籍美食为主题的节目，叫[古人吃点啥]，所以年夜饭菜单里有些灵感和创意，都是来自古代食谱的。先祖们的智慧确实是取之不尽的宝藏，许多对食材的理解都很值得参考。其实近年来大家都非常注重健康，年夜饭要气氛热闹吃得开心，但也不希望太过油腻给身体带来负担，所以今年的菜式大多是比较清爽的，当然，味道不打折扣还是肯定的。有一些是很合适作为宴客的菜，比如罗汉菜心和鸡豆花，看起来很讲究，摆盘也非常精致，但其实做法挺简单。什锦暖锅里食材丰富，在桌上边煮边吃，也能让气氛更加热闹温馨。上半年就做好的，已经腌了很久的咸柠檬，也终于在年夜饭的餐桌上出现了。和往年一样，希望我的菜单，能让你家的年夜饭餐桌更丰富一些。就在这里提前祝大家新年快乐啦~ ▋相关视频 2019年夜饭：https://youtu.be/rds-FNnaZpU 2018年夜饭：https://youtu.be/mHZyrL8otbY

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I've been blogging on Deelish Recipes for almost 10 years, today I realised there isn't a post on it about coffee.

I started drinking coffee since the first time I realised it helps in keeping me awake. That time, I was about 14 years old. For the crazy examination period, the extended hours needed to cram through the studies (as studying at night when everyone is sleeping helps with less distraction). I became a night owl. Not just because I personally find coffee's taste is good, I enjoy the treatment I get when I enter a Cafe or Coffee House. Those days, I like to go to the cafe on fourth storey on Boat Quay (驳船码头 in Singapore), it is a cosy cafe but now it is no longer there anymore. And we used to take long bus rides from the city to Changi, to study overnight at the Airport terminals (for the air-condition), and availability of cafes that is opened 24 hours with a quiet environment.

Fast forward 20 years on, due to my low blood pressure (health conditions), I had to resume coffee drinking. Many westerners in particular the Americans, do not think that drinking coffee is good during pregnancy. When I was pregnant with Hedi in the later part of 2011, I had super low blood pressure - partly the pregnancy. My gynaecologist said that if I don't drink at least 2 cups of coffee each day to boost up my blood pressure, he was going to prescribe Caffeine tablets.

(Scroll down to see the image) I like this coffee machine because it was one of the smallest coffee machine ever, it weighs about 3kg and and dimensions 17 x 25 x 29 cm. So when we moved to Estonia in 2013, we flew it over as well as part of our luggage, see best carry-on luggage. Hedi will be 6 years old this coming June, so this machine has been with us for more than 6 good years!

I started drinking 2 capsules of Arpeggio everyday during my first trimester of my pregnancy. I like that Arpeggio is an intense blend of Central and South American Arabicas. It comes with grilled notes alongside subtle cocoa notes and woody hints. The intensity is '9' (12 being the most intense).

credit: Nespresso

In the summer of 2017, there is a new ice coffee variation 'Limited Edition' for summertime: Intenso on Ice and Leggero on ice. I prefer Intenso on Ice but now it seems fully out of stocked.

It was a good decision that my husband bought me this as my very first coffee machine.

Koenig Nespresso Capri Automatic Cherry.

This is not a sponsored post but I just want to write about my favorite coffee flavour, coffee machine and my enjoyment of drinking coffee.

Arabica and Robusta
Two types of coffee make up 99 percent of the coffee market: Arabica (Coffea arabica) and Robusta (Coffea canephora). While the Arabica coffee plant places high demands on climate, soil and cultivation, and grows almost exclusively in high altitude regions, Robusta is much more resistant to cold and humidity. It is therefore mostly cultivated in tropical lowlands. These differences are reflected in the taste. Arabica beans have an elegant and balanced flavour. Robusta beans have a fuller and stronger taste.

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