Food Recipes, mainly Indonesian, asian & some worldwide Food. Please let me understand when you need the recipe in German


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Okara/Soy pulp is the left end which remain in the filter sack once pureedsoybeans room filtered in the production of soy milk. It is component of the cuisinesof Japan, Korea & China. That has juga been digunakan in the vegetarian cuisines aschicken/beef instead of (such as Vegan Burgers or vegetable Nuggets)
Bahan150 gr Okara/Ampaskedelai*, ½ st Gula, 1½ st Garam100 gr critical wheat gluten (Gluten bubuk), 1 st Maizena4 sm Panir,½ stLada bubuk, ½ st Ketumbar bubuk1 sm didambakan kedelai,4 st Olive oil,1½ st Perisa ayamMinyak sayur (opsional)
Aduk glutenbubuk dng perisa ayam, maizena, gula & 1 st garam, sisihkan. Campur rata okaradng olive oil. Satukan keduacampuran & uleni hingga adonan kalis.

Anda sedang menonton: Cara membuat susu kedelai bubuk

Bentuk adonansesuai selera tetapi jaga ketebalannya ≤ 1 cm. Kalau adonan kurang dpt menyatu, tambahkan sedikit lainnya gluten bbk.Campur ratapanir dng ½ st garam, bumbu cengkeh & ketumbar. Celup adonan di berikan padaku kmd gulingkandi panir hingga terlapisi semuanya.Panaskan cooktop 250°C. Panggang kedua sisi nuggets hingga kuning kecokelatan (dpt tambahan dng menggorengnyadi petroleum sayur panas). Klrkan, hidangkan dng saus sambal atau mustard madu
Ingredients150 gr Okara/Soybeanspulp, 1½ tsp Salt, ½ tsp Sugar4 tbsp Bread crumbs,1½ tsp vegetarian chickenflavor4 tsp Olive oil,½ tsp of every ground Pepper& Coriander100 gr crucial wheat gluten,1 tsp Corn starch1 tbsp soy Milk,Vegetable oil (optional)
Mix vitalwheat gluten (powdered Gluten) with chickenflavor, corn starch, 1 tsp that salt & sugar. Collection it aside. Mix olive oil through the okara thoroughly. Put the gluten & okara mixturetogether; knead them until the dough is smooth.Form thedough in whatever shape friend desire yet keep them come ≤ 1 centimeter thick. If it"s no holding together, add kecil amounts that extra wheat gluten.Mix breadcrumbs with ½ tsp of salt, pepper & coriander. Dip the dough in soy milk; then roll that in bread crumbs mixture come cover all.Preheat ovento 250° C. Roasted nuggets top top both sides until keemasan brown (or you mungkin alsodeep fried food the nuggets in hot vegetable oil). Eliminate nuggets from the oven;serve them v chili sauce or love husband mustard.
Posted byKarin Frauenfeldat10:01 AMNo comments:
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Labels:Egg-Tofu-Tempeh/Telur-Tahu-Tempe,International Food/Resep Asing,Snack-Dessert-Drinks/Kue-Makanan kecil-Minuman
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Silken tofu isflavorless yet has the capacity to act prefer a sponge, acquisition on the flavors& aromas that the foodstuffs or seasonings it"s cooked with. Do your own Silken Tofu!The great thing is; girlfriend have control over the ingredients. You could add morespices, as much as your fantasy to enchanted the flavor of the Silken Tofu. Friend decideswhich type of Silken Tofu you want to have, wanted to make it together a sekutunya flavorlessone or flavored Tofu.
½ st Bawang putih bubuk, ½ st Ketumbar/Kari bubuk2 cabai keriting atau 1/8 Paprika-iris kecil2
Masak susukedelai, begitu mendidih angkat langsung dari api. Preno out campur maizenadengan air, lalu masukkan susu ke dalamnya, aduk. Diamkan sampai hangat. Kocok ringan telur& garam, diamkan 3 menit. Masukkancampuran berikan padaku hangat ke telur kocok (mskkan juga bawang weiss & ketumbar/kari bubukjika berwewenang membuat untuk mengetahui sutra beraroma), aduk rata. Letakkan saringan halus diatas ramekin/wadahtahan panas lain terbuat dari gelas/silikon (jangan gunakan wadah dari besi/metal),saring larutan susu setelah dalam wadah. Limbah busa & sisa2 limbah telur. Bericabai/paprika iris nanti wadah, aduk perlahan (jika mau membuat tahu sutra beraroma).Panaskan kukusan di fire besar sampai wait mendidih. Kecilkan api ke rendah,masukkan wadah & kukus 20-30 menit, tergantung besar wadah apa digunakan. Tutup kukusan. Kalau suhu terlalu tinggi,tahu apa dihasilkan akan berlubang2. Kenal sutra telur seharusnya lembut, halustapi berbentuk cukup kokoh.Keluarkanwadah dari kukusan. Biarkan mendingin sampai temperamen ruang. Tutup permukaanwadah mencapai plastik lalu simpan di kulkas semalaman.

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IngredientsMain ingredients:300 ml unsweetened thick soy milk*,
4 Eggs¾ tsp Corn starch, 1 tbsp Water, 1 tsp Salt
Some flavouring ingredient ideas: optional
½ tsp Garlic powder, ½ tsp Coriander/Curry powder2 Chilies or 1/8 Paprika-finely sliced
Directions
Cook the soymilk; remove fromthe heat automatically when the milk comes to a boil.Meanwhile, mix corn starch with water. Kemudian put soybean beans milk right into the cornstarch mixture; stir to incorporate it well. Letit cool down until Luke warm. Lightly beat the egg withsalt; allow it stand for 3 minutes. Put heat soy milk mixture right into the egg (add ingarlic & coriander/curry as well if you desire to makeflavored tofu); beat evenly. Location a well strainer end a ramekin or glass/siliconheatproof dish (don`t use steel/metal dish); to water the mixture with thestrainer. Discard foam & egg putih bits. Add in fine slicedchilies/paprika & gently stir (to do flavored tofu).Preheat a steamer over high heat; lug water in the steamer come aboil. Revolve the heat to low; place the ramekin/dish in & steam for 20-30minutes, relying on the dimension of dish/ramekinsin the steamer. Covering steamer through the lid. If the warmth is toohigh, the tofu will have air bubble pengeboran (pockmarks). The silken egg tofushould be smooth, silky but firm.Remove ramekins/dish native the steamer. Let it cool dibawah to room temperature; covering the ramekins/dish with plastic wrap. Save in frozen fridge overnight.