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DeelishRecipes.com Cooking & Baking

Easy to Cook Recipes . Healthier Recipes


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.

5:13 AM No comments


This is my way to prepare zucchini noodles. Place a skillet over medium-high heat, add in some olive oil and once the skillet is hot (flick water in, it should sizzle), add in minced garlic for 15 seconds and 1 sliced mushroom then the zucchini noodles. Toss the zucchini noodles lightly with pasta tongs and cook for 3-5 minutes or until al dente – don’t let the noodles cook for longer or else they’ll wilt and look lifeless. This is only 1 spiralized zucchini, only 5 minutes to cook the zucchini.

Just keep tossing so that all zucchini noodles hit the bottom of the hot skillet and cook through. I've also splashed a little soya sauce and sesame seed oil for a great aroma, besides it gives a slight brown making the dish even yummier. Some red bell peppers, carrot dices as garnishing.

Some people also called this 'Zoodles', I kind of love this name as it is one of the best gluten-free and low calorie pasta alternative for effective weight-loss.
5:11 AM No comments

20 sponge finger (lady fingers)
1 cup sugar
4 eggs (separated)
1/4 cup cocoa powder
1 1/2 cups mascarpone cheese
2 cups espresso (sweetened to your liking)

Tiramisu (Italian: Tiramisù; Veneto: Tiramesù [tirameˈsu]) is one of the most popular Italian cakes. It is made of savoiardi (or 'lady finger' biscuits) dipped in espresso or strong coffee, layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped with cocoa.

Tiramisu has become a very popular dessert. The recipe has been adapted into cakes, puddings, and other varieties of dessert.

This can be quite a quick to make recipe, but if you ever needed a luxurious day, you may consider to engage house cleaning services to complete the whole idea of 'lift me up!' (Great FULL day treat for your wife or husband on her special day too)



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I found out today how to make this delicious snacks. Chinese New Year is coming (25th January 2020), most families would engage maid service to get ready for house visitation during the Spring Festival. It will be Chinese New Year but in Estonia, there is almost no 'new year mood'. I saw this recipe and decided to make it anyway because I have a small batch of red bean paste in my fridge. This 煎堆, Jian Dui also has so many other names ranging from Sesame Balls, Deep Fried Glutinous Rice Red Bean Paste Balls, Vegan Dim Sum snacks, Goma Dango (Japanese), twigin chamkkaegyeongdan, 튀긴참깨경단 (Korean). I realised Vietnamese also eat them.

Besides in Yum Cha, Dim Sum (High-Tea buffet restaurants), it is sold in Singapore in the 'Old Chang Kee' stores that you can find almost at every corner of a suburban mall. So literally, you do not need to make it yourself.




Ingredients

1.5 cup glutinous rice flour
80 g sugar , about 1/3 cup+ 2 tbsp.
100 ml water or 10ml more for adjusting , include the water for small dough, around 1/3 cup+ 1 tbsp.
1/2 teaspoon baking powder , optional
1 cup roasted white sesame seeds
red bean paste , or other filling as needed
water for dipping
more glutinous rice flour for dusting
oil for frying



Instructions

Prepare the red bean paste

In a small pot, boil red beans that had been soaked overnight for about 1 hour (or til beans are soften).
In a large bowl, mix the glutinous rice flour with brown sugar and baking powder. Break with hand and slowly stir in water. Continue kneading until smooth dough.

Further shape the dough into long log and then divide into 8 (or more) equal portions. Shape each portion into a round ball.


Assemble the sesame balls


Shape the small glutinous rice balls into a bowl and then wrap around 1 teaspoon red bean paste in. Seal completely and shape into a around ball again.


Prepare a bowl with sesame. Take one ball with one hand, then roll the ball in sesame bowl. Press the balls several times so the sesame seeds can sticky to the surface. Repeat to finish all the sesame balls.


Frying the balls


Heat enough oil (at lest cover the balls) until 120 degree C (or you can test the temperature with a smaller ball).


Carefully add the sesame balls, slow your fire immediately and slowly deep-fry the balls until slightly golden brown.


Turn off fire; transfer out and absorb extra oil with paper. Cool down for several minutes and enjoy!

5:11 AM No comments


Useful links to recipes great for 'Stay At home' COVID-19 Quarantine days
More news of countries closing borders and companies sending home their employees. We felt virtually not much disruption because I've been working 100% remotely for about 7 years. I realised that we have benefited from working remotely. Critics have challenged this notion for years, claiming that a remote work and stay at home cooking cannot be easy, and nutritious. Yet on Deelish Recipes, I would like to create the living proof that this is possible, even you can have a repertoire of recipes to make meal planning creative and enjoyable during these trying times.


Most importantly we want to give easy retrievals of good recipes that does not compromise your health by providing a lot of choices and varieties. We are sharing here what kind of ingredients that can be great to make a meal that is not compromising your health and nutrition. So you don't need to stockpile your grocery, a great resource all at one stop! Now that many countries have received the order to close schools as well, children growing up and stay at home due to social distancing measures also reinforce this idea:


Keto, Low-carb
Peas, corn, beans, lentils and quinoa are relatively high in carbs, and so are not good options on a keto low-carb diet.


Peas are Great Substitutes for Beans.
Soy is a great substitute to use instead of beans, especially for vegetarians.


Beans

-Recipe Library
http://ontariobeans.on.ca/recipe-library/

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What we eat is one of the most powerful drivers behind most of the world's major environmental issues, whether it's climate change or biodiversity loss. Check out this Climate Change food calculator to learn more about your choices and your impact:

Climate Change Food Calculator


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------------------------------------------------------------Jodee is a well-respected member of the culinary community, known for her successful partnerships with authors, artists, and developers. Through her work in the community, online courses, social media presence, and in-person events, Jodee shares her knowledge and passion for all things culinary. On her blog, you'll find a wide range of delicious and healthy food recipes, covering everything from cooking and gastronomy to restaurants and party planning. From Chinese and Italian to French and Greek cuisine, Jodee explores the world of food and shares her insights on the latest dining trends. Whether you're looking for plant-based and vegan recipes, meal plans, pastries, or bakery favorites, Deelish Recipes has something for everyone. Keep an eye out for her feature of new crowdfunding projects and the latest kitchen gadgets, including 3D food printers and AI robotics. Follow Jodee's journey as she discovers new tastes and dining experiences, and join her in the world of gastronomy.

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