oldcatman has great links... the last was really good. been at it for a while... name leeann. from there there were 2 captivating sites i had to go see and found the cutest image but cannot used as it belongs to the site... i love fishies as my zodiac sign is pisces! anyways, the image is at nobody here a great site. this person or persons have put alot into making this site. WOW! and then a sad site named i'm very very sorry.com. cool flash! checked out ninjai.com. cannot watch the last 3 episodes may be later or another day. i see they have join with atomfilm pretty cool! they have short funnies there... i spend a couple of hrs laughing and watching! teehee...
passing by blogger decided once again to try a new blog and found midless-chatter by silent words screaming mind. written to entice me! like the nice purples and black, style! :)
found one of my favorite recipes which when i go for "dim sum" it's my favorite desert:
passing by blogger decided once again to try a new blog and found midless-chatter by silent words screaming mind. written to entice me! like the nice purples and black, style! :)
found one of my favorite recipes which when i go for "dim sum" it's my favorite desert:
dofu fa (soybean jelly)
ingredients
11 ounces (about 1 lb) soy beans
water for soaking beans
7 cups water
edible terra alba* (about 1 teaspoon)
1 tablespoon cornstarch
syrup -
10 ounces sugar or brown sugar
1 cup water
2 pieces lemon or a little vinegar
directions
Rinse the soybeans until the water runs clear. Put the beans in a pot and add water. (The water should be three times the amount of the soybeans).
Soak the beans until they expand to 2 or 2 1/2 times their original size.
For the syrup: Bring the sugar to a boil. Add the water and lemon or vinegar and set aside. (Note: some Cantonese recipes call for a bit of ginger; you can also add a pinch of white pepper).
Mix 1/2 cup water with the cornstarch and terra alba and set aside.
Drain the beans and discard the soaking water. Add 6 more cups of water. Blend the soy bean and water mixture (if using a small blender you will have to do this step in batches). Use a gauze such as cheesecloth to squeeze out the liquid. Retain the liquid and remove the dregs (sediment) from the processed soybean/water mixture.
Pour the liquid (soybean milk) into a pot. Add 1/2 cup water and cook on low heat until it comes to a boil and is foaming nicely. Remove from the heat and filter out any scum, using the gauze again if necessary. Return to the pot and bring to a boil again, adding the edible terra alba when boiling. Turn off the heat but do not move the pot (never move the soymilk until it has jelled). Cover with a towel for about thirty minutes.
Drain off any scum. Add the syrup and serve. *Edible terra alba is used as a food binder. You can substitute gypsum.
Note: You can add other flavors like chocolate, sesame or peanut, just grind to a powder and cook with the milk or spread on top. Also, a quick and easy way to make dofu fa is simply to add soybean milk (available at Asian markets) to the edible terra alba and any toppings or syrup that you would like. This recipe comes courtesy of John Chen, who runs the Masterwok Recipe Archives site.
ingredients
11 ounces (about 1 lb) soy beans
water for soaking beans
7 cups water
edible terra alba* (about 1 teaspoon)
1 tablespoon cornstarch
syrup -
10 ounces sugar or brown sugar
1 cup water
2 pieces lemon or a little vinegar
directions
Rinse the soybeans until the water runs clear. Put the beans in a pot and add water. (The water should be three times the amount of the soybeans).
Soak the beans until they expand to 2 or 2 1/2 times their original size.
For the syrup: Bring the sugar to a boil. Add the water and lemon or vinegar and set aside. (Note: some Cantonese recipes call for a bit of ginger; you can also add a pinch of white pepper).
Mix 1/2 cup water with the cornstarch and terra alba and set aside.
Drain the beans and discard the soaking water. Add 6 more cups of water. Blend the soy bean and water mixture (if using a small blender you will have to do this step in batches). Use a gauze such as cheesecloth to squeeze out the liquid. Retain the liquid and remove the dregs (sediment) from the processed soybean/water mixture.
Pour the liquid (soybean milk) into a pot. Add 1/2 cup water and cook on low heat until it comes to a boil and is foaming nicely. Remove from the heat and filter out any scum, using the gauze again if necessary. Return to the pot and bring to a boil again, adding the edible terra alba when boiling. Turn off the heat but do not move the pot (never move the soymilk until it has jelled). Cover with a towel for about thirty minutes.
Drain off any scum. Add the syrup and serve. *Edible terra alba is used as a food binder. You can substitute gypsum.
Note: You can add other flavors like chocolate, sesame or peanut, just grind to a powder and cook with the milk or spread on top. Also, a quick and easy way to make dofu fa is simply to add soybean milk (available at Asian markets) to the edible terra alba and any toppings or syrup that you would like. This recipe comes courtesy of John Chen, who runs the Masterwok Recipe Archives site.
