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Wednesday, November 28, 2012

Tahu Sutra Rumahan Beraroma (Homemade Flavored Silken Egg Tofu)


Silken tofu is flavorless but has the ability to act like a sponge, taking on the flavors & aromas of the foods or seasonings it's cooked with. Make your own Silken Tofu! The great thing is; you have control over the ingredients. U can add more spices up to your fantasy to enchanted the flavor of the Silken Tofu. U decides which kind of Silken Tofu you want to have, wanted to make it as a normal flavorless one or flavored Tofu.


In Indonesian & English

Bahan
Bahan utama:                                  Bahan tambahan:
-  300 ml Susu kedelai tawar yg kental*     -  ½ st Baw.pth bbk, ½ st Ketumbar/Kari bbk
-  ¾ st Maizena, 1 sm Air, 1 st Garam      -  2 Cabai keriting atau 1/8 Paprika-iris kcl2
-  4 Telur

Cara membuat
-   Masak susu kedelai, begitu mendidih angkat segera dari api. Sementara itu campur maizena dng air, kmd mskkan susu ke dlmnya, aduk. Diamkan sampai hangat. Kocok telur & garam, diamkan 3 mnt. Mskkan campuran susu hangat ke telur kocok (mskkan juga baw.pth & ketumbar/kari bbk jika ingin membuat tahu sutra beraroma), aduk rata. Ltkkan saringan hls diatas ramekin/wadah thn pns lain terbuat dari gelas/silikon (jangan gunakan wadah dari besi/metal), saring lrtan susu ke dlm wadah. Buang busa & sisa2 pth tlr. Beri cabai/paprika iris ke wadah, aduk perlahan (jika ingin membuat tahu sutra beraroma).
-   Pnskan kukusan di api bsr sampai air mendidih. Kclkan api ke rendah, mskkan wadah & kukus 20-30 mnt, tergantung juml. wadah yg dikukus. Jangan lupa menutup kukusan. Kl suhu terlalu tinggi, tahu yg dihasilkan akan berlubang2. Tahu sutra telur sehrsnya lembut, halus tapi berbentuk cukup kokoh.
-   Klrkan wadah dari kukusan. Biarkan mendingin sampai suhu ruang. Tutup permukaan wadah dng plastik & simpan di kulkas semalam.
* Utk hasil yg baik: Buat susu kedelai sendiri, ambil susu kental dari hsl pemerasan pertama (lihat juga resep Susu Kedelai Rumahan). Susu kedelai jadi dari toko dpt digunakan juga tetapi pilih yg kandungan kedelainya paling banyak.

Ingredients
Main ingredients:                           Other ingredients:
-  300 ml unsweetened thick Soya milk*  -  ½ tsp Garlic pwd, ½ tsp Coriander/Curry pwd
-  ¾ tsp Corn starch, 1 tbsp Water      -  2 Chilies or 1/8 Paprika-finely sliced
-  4 Eggs, 1 tsp Salt

Directions
-   Cook the soy milk; remove from the heat immediately when the milk comes to a boil. Meanwhile, mix corn starch with water. Then put the soy milk into the corn starch mixture, stir to combine. Let it cool until Luke warm. Lightly beat the eggs with salt; let it stand for 3 mins. Put warm soy milk mixture into the eggs (add in garlic & coriander/curry too if u want to make flavored tofu); beat evenly. Place a fine strainer over a ramekin or glass/silicon heatproof dish (don`t use steel/metal dish); pour the mixture through the strainer. Discard foam & egg white bits. Add in fine sliced chilies/paprika, gently stir (to make flavored tofu).
-   Preheat a steamer over high heat; bring the water in the steamer to a boil. Turn the heat to low; place the ramekin/dish in & steam for 20-30 mins, depending on the number of dish/ramekins in the steamer. Don’t forget to cover the steamer with lid. If the heat is too high the tofu will have air bubble holes (pockmarked). The silken egg tofu should be smooth, silky but firm.
-   Remove the ramekin/dish from the steamer. Let it cool down to room temperature; cover the bowl with plastic wrap. Keep in refrigerator overnight.
* For a better result: Make the soya milk yourself; use the thick liquid from 1st soya milk pressing. (see also: Homemade Soy Milk recipe). Store-bought is fine but choose the one with the highest percentage of soy beans.


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