Entries Tagged 'Breakfast' ↓

Procedure #1

Ingredients:

• ½ kg soybeans
• 4 liters water
• 1 ½ – 2 pcs gulaman
• ¼ tsp vanilla

Syrup:

• 1 kg brown sugar
• 1 ½ liter water

Utensils:

• 2 pcs colander
• 1 pc osterizer
• 2 pcs casserole
• 1 unit stove
• 2 pcs basin
• 2 yards cheesecloth

Here’s how:

1. Soak beans overnight.
2. Grind finely while adding boiling water.
3. Put soybean in a cheesecloth and squeeze out milk.
4. Boil soymilk for 5 to 10 minutes.
5. Stir and add gulaman.
6. Allow to boil for 10 minutes.
7. Pass the mixture through a cheesecloth then put in a molder.
8. Cool and serve with syrup and sago.

Procedure #2

1. Soak soya beans for 30 mins. in topwater.
2. Dehull the soya beans using your hands until skin of beans are peeled. see video
3. Soak the soya beans for 8 hours with generous amount of water. After 8 hours, grind the soaked beans as fine as possible (you can use a blender), then cooked it and let it boil in 180 degrees for about 20 minutes.
4. Drain the cooked soya beans to separate the soya milk to the soy pulp. Make sure you squeeze all the soya pulp for excess soya milk.(you can use a fine piece of cloth) see video
5. Then apply a coagulating powder (such as food-grade calcium sulfate, magnesium chloride, or nigari). Stir one or twice until gel-like form is achieved.

For the Taho/Tawa syrups:

• 1 cup brown sugar
• 1 cup water
• Dissolve sugar in water and let it boil for 5 minutes. Use more sugar and cook longer if you want thicker syrup.

OR

• 10 ounces (1 1/4 cup) sugar or brown sugar
• 1 cup water
• 1-2 tablespoons lemon juice OR vinegar OR 1/2 lemon

Boil sugar and water. Add lemon or vinegar and set aside.

OR

• For a thin, strong ginger syrup:
• 8 ounces fresh ginger
• 2 cups water
• 1/4 cup granulated sugar OR to taste

Grate ginger. In a sauce pan, combine ginger, water and sugar. On low heat, simmer and sugar to dissolve. Strain before serving.

An alternative for ginger syrup is ginger powder which you can buy at grocery store. Make it about 4-8 times normal strength, add sugar to taste and simmer until the sugar is dissolved.

Ingredients

Shell:
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 tbsp salt
1/3 cup shortening
1/3 cup ice water

Filling:
1 medium sized onion, chopped
3 cloves garlic, minced
4 tablespoons vegetable oil
2 tomatoes, peeled
2 cups cooked beef, chopped
1/2 cup beef stock
1/4 cup raisins
1 tsp vinegar
1/8 tsp ground cloves
1/8 tsp ground cumin
salt and pepper to taste

METHOD

SHELL:
1. Sift together flour, sugar, baking powder and salt. Cut the shortening into the flour as though you were making a pie crust by working it in with your fingertips until the mixture resembles coarse crumbs.

2. Sprinkle dough with just enough ice water so that it will just hold together. Knead together briefly and allow to rest, covered about 10 minutes.

3. Roll dough out on a lightly floured board to circles about 3-4 inches in diameter.

4. Place a spoonful of empanada filling of your choice on one side of the circle. Moisten the edges of the circle with a small amount of water and fold the dough over the filling to make a half circle. Press the edges together to seal. Bake at 375 degrees for 15-20 minutes.

FILLING:
Saute onions and garlic in hot oil until translucent. Add meat, sauté 5 more minutes. Stir in tomatoes, stock and remaining ingredients. Simmer 30 minutes.