Sunday, August 24, 2008

Dry Roasted Peanuts

Ever since I started making my own peanut butter, I have been using a lot of roasted peanuts. Hence it makes sense to have some available for instant use. To save time and electricity, I often roast a big batch and store them in the freezer.

The peanuts can be mixed with other nuts and dried fruits for a healthy snack.

roasted peanuts
1 kg raw peanuts

1. Place the raw peanuts on top of a paper towel in a glass dish (the paper helps to absorb moisture during the process).

raw peanuts

Thursday, August 14, 2008

Coca Cola Chicken

It's taken me years to pluck up the courage to try this recipe. I just couldn't get my head round how it would taste. A quick search on the net for assurance and it seems cooking with coke is quite common. Recipes galore on the net.

While the chicken was being heated up for dinner, Mr Redneck did a tasting test and pronounced "this chicken is very nice".

Joy......I can cook this again. Another quick and easy dish.

The taste is sweet but not overly sweet and is well balanced by the other ingredients.
Coca Cola Chicken

1.5kg chicken pieces
1 can 355ml coke
2 Tbsp lemon juice
5 thin slices of ginger
2 clove garlic, chopped
4 Tbsp soy sauce
2 tsp dark soya sauce
1 red chilli deseeded
1 Tbsp cooking oil
sprinkling of salt to taste

Friday, August 01, 2008

Homemade Tau Fu Fa ~ Soy Bean Custard

Tau Fu Fa is a very popular chinese dessert eaten hot or cold. It is made from coagulated soya bean milk, served with a sugar syrup. And of course being soy, it has tons of nutritional value.

After many attempts at trying to reduce the gypsum content, I believe I have perfected the texture. The tau fu fa was so silky smooth that it just slides down the throat. So soft, it felt like almost like swallowing air.

Tau Fu Fa
I had to try and reduce the amount of gypsum to a bare minimum as I get the dreaded backache the following day. This is my favourite dessert so can't help but devour the lot in one day. Happy to report that the following recipe does not give me a backache and hence can eat as much as I like.

Makes : 1 Litre soy custard

1 Litre boiling fresh soy milk

Setting solution
1 Tbsp corn flour
½ level tsp gypsum powder (calcium sulphate)
¼ cup (63 ml) cold water

Coagulant ingredients

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