Tuesday, December 20, 2005

Soy Milk

Ever since we moved to Brazil in January this year, I have been dying for a nice glass of soy milk. ( I don't know why, because I survived in the Middle East without any such craving). Soy products are available here, but all of them come with flavouring that may be too much of an "acquired taste" for me. To give you an idea, there is "Ensure" flavoured vanilla soy milk and the (downright awful) orange flavoured soy milk. For me, the best one is probably the apple flavour but still, nothing beats the regular, sweetened soy milk. So I went onto the internet and found this simple recipe.

Makes about 2 litres

2 cups soya beans
2 litres of water

1. Soak soy beans overnight with water.
2. Discard the water. Transfer soy beans to a blender. Add 1 L (or sufficient for beans to be liquidised). Blend mixture until almost homogenous.
3. Transfer the mixture into a pot. Add remaining 1 L of water and bring the milk mixture to a boil. Boil for about 15 minutes.
4. Filter milk through muslin or cheese cloth. (a sieve will also work)
5. Add sugar to taste.

6. Add orange-flavoured Tang powder to mixture for the ultimate killer party drink (just kidding)

*Soy milk turns bad quite easily, so only make a small batch at a time.


Monday, December 19, 2005

Conversion table for Oven Temperature

I am having a little trouble with the layout of this particular posting. If anyone knows how to fix this, please let me know.

Please scroll down for table.

Gas markFahrenheitCelsius
Very slow1250120
Moderately slow3325160
Moderately hot5400-425200-210
Very hot7500-525240-250

Sunday, December 18, 2005

Lamb Vindaloo

Makes 2 servings:

500g diced lamb
1 large brown onion
1 cup chicken stock

vindaloo paste: (combine and let it stand for 1/2 hour before cooking)
1 tsp ground cumin
1/2 tsp chilli powder
1 tsp black mustard seeds
1 tsp ground cinnamon
2 tbsp white wine vinegar
1/2 tsp salt
1/2 tsp sugar
1 tsp ground turmeric
1 cardamom (optional)
4 gloves
1/2 tsp black pepper
2 cloves garlic, crushed
1 tsp ground ginger

1. Cut lamb into 1 ince pieces. Brown meat, set aside.

2. Cook onion in the same pan, until soft. Add vindaloo paste, until fragrant. Add stock, return meat to pan; bring to a boil. Reduce heat; simmer, uncovered over low heat for about 1 hour or until meat is tender. Stir occasionally.

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Friday, December 16, 2005

Noodle Salad with Peanut Sauce

I love this recipe! It's easy to make and you can prepare this ahead of time (up to 12 hours ahead). It's a very good dish to bring to a pot luck lunch/dinner in the summer.

Makes 6 servings.

250g Udon noodles (can be found in Asian markets)
1/3 cup crunchy/smooth peanut butter
1/3 cup milk
3 tablespoons rice wine vinegar
3 tablespoons light soy sauce
1 tablespoon dark sesame oil (cannot be substituted with light sesame oil)
1 teaspoon fresh grated ginger
1/4 teaspoon crushed red pepper flakes
2 cucumber, julienned
3 carrots, grated
6 green onions
1/3 cup of chopped fresh mint
1 cup chopped roasted peanuts
(optional: 2 cups of bean spouts; if you decided to use bean spouts, cut down the amount of cucumber to 1 and carrots to 2)

1. Cook the udon noodles as per package instructions. Drain and rinse the noodle under cold running water and let cool.
2. Whisk peanut butter, milk, rice wine vinegar, light soy sauce, dark sesame oil, ginger and crushed red pepper flakes.
3. Combine the cooked noodle, cucumber, carrot, mint and green onions (also bean spouts if desired). Add the peanut butter dressing and mix well. Served chilled and garnish with chopped roasted peanuts. (You can also garnished with roasted sesame)

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