How To Make Soy Milk

I decided 1 day while chatting with a friend, that I would try to make soy milk. I didn't want to go buy a machine, so decided to stick to a simple method that I found online. I was pretty happy with the results. I wont be making this every week, but maybe once in a while when I yearn for some fresh soy milk.

Ingredients:

• Soybeans, about 200 to 250g makes about 1 1/2 to 2 litres of soymilk
  
• Filtered water(my personal preference)
• Cheesecloth or equivalent.
• Sieve
• Big pot

1. Soak the soybeans for 12 to 24 hours


2. Add the soaked soybeans with about 1 to 2 cups water into a blender and puree until smooth
3. Please the sieve over the pot and line with the cheese cloth.
4. Pour the contents of the blender into the cheesecloth.
5. Let the liquid drain into the pot below. You will be left with a pot of uncooked soy milk and the okara (the leftover soybeans).


6. Squeeze out any excess liquid from the cheesecloth into the pot below.


7. The white liquid in the pot should be pretty thick. Add about a litre of water into the pot.
8. Place pot over stove on low heat and stir occasionally. After the milk comes to a boil you can turn it off and let it cool.


The end product is fresh soy milk. This taste good as is or you can sweeten with honey. It tastes even better if you make it into tofu dessert!

Ingredients:

• Fresh soy milk, about 1 1/2 cups
• gypsum powder ( 1/8 tsp)
• 1 tsp honey
  

1. Mix the gypsum power and honey with a little hot water
2.Pour the mixture and the soy milk together into a new bowl
3.Stir 2 times and let the mixture set(DO NOT over stir)
4. In about 5 minutes, dessert is served!!

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Malaysian Food Part 2

Curry Laksa. This is the authentic Laksa that is available at pretty much every marketplace. The thick broth is spicy more than creamy. Served with some fresh basil, the highlight is the clams and the fried bean curd. The bean curd absorbs the spicy soup and is delicious. The standard Laksa is made with a combination of two types of noodles, vermicelli and a yellow noodle. Other ingredients include curry chicken and bean sprouts.


Tom Yam Pan Mee : Flat noodles cooked in tom yam soup with imitation crab meat, fish balls and fish cakes. Tom yam is a more recent introduction into Malaysia. There is even tom yam ramen available in Japanese restaurants. Given that Malaysia is so close to Thailand, it is no wonder that it has become a more common staple. The flavor is spicy and sour, but the broth is light and not overpowering. The noodles are freshly made, and cooked just right, with a slight chewiness to the noodle.


Kam Heong Crab: Crab stir fried with salted egg yoke. Nothing taste better than fresh crab cooked with just ginger and spring onions... UNLESS it is made with salted egg yoke! I cringed at the first thought of this dish because salted egg yoke was NOT one of my favorites. However, this dish was absolutely fantastic. The salty egg yoke coats the crab in a light layer, and is a perfect complement to the natural sweetness of the crab.

Warning: you should NOT be worrying about you cholesterol while eating this dish.

Malaysian food galore

From a recent trip back to Asia I had just enough time to eat a little of everything. The select few that made this list are the ones that are impossible to find locally. I have yet to find an authentic Malaysian restaurant here. I would love to hear from anyone that knows of a place. Well until I do find one, I have only pictures to savor. Enjoy!


Mee Goreng Sotong:
Spicy stir fried noodles in soy sauce with cuttlefish and bean sprouts. A common local dish that can be made with any choice of meat. Mildly spicy.


Poori with curry chicken
Poori is another type of Indian flat bread. The curry is flavorful and full of spices. The curry has depth and a lot more spices than most curries you find locally. The spices, not the coconut milk, takes center stage. The 2 slices of poori are served with Dal, a lentil and curry sauce that is served with any Indian breads. The 2 slices of poori with Dal only cost about C$1, which is why I can never bring myself to order roti at the restaurants in Vancouver. Why do they charge me $2.50 for a tiny piece of roti?


Hainaneese Chicken Rice:
To those that know this, need I say more? The essence is in the the rice, made with chicken stock, ginger and other ingredients, this is a staple hawker store offering. There is steamed chicken as well as roasted chicken rice. Either way it is always good.


Claypot chicken rice
This is available at all food courts. The pot is heated on the fire with rice and any assortment of meat and soy sauce. Simple, and straightforward. The best part of this dish is the rice at the bottom of the pot. This soaks up all the sauces and tastes so good.

Ice Kacang
This dessert is straightforward. Shaved ice, mixed beans and jellies, drizzled with condensed milk and rose water. Every Asian country has its own version of shaved ice. I think the rose water is what makes it uniquely Malaysian.

Coke Memorabilia

Coke bottle designed for the Vancouver 2010 Winter Olympics. From the Coke Pavillion.

Coke shaped garbage cans, taken at Livecity Yaletown during the 2010 February Winter Olympics.

Coke and Coke zero bottles designed for the Paralympic Torch Relay

Farewell to The Cannery

The Cannery Seafood Restaurant opened its doors on August 15 th, 1971. On March 27 2010, it will close its doors. This is a restaurant full of character, a beautiful view, wonderful food, and friendly service. We pay our last homage to this lovely neighbourhood restaurant.

On a cloudy January weekend, we made our last visit to the Cannery. Located at Vancouver port, this restaurant has a beautiful view unobstructed by buildings. Outside the restaurant we meet some regulars. They tell us they have been coming here for many years.

We selected a simple brunch menu:

Lobster Bisque: flavorful, rich flavor that is not over salted.

Cannery lobster Benedict: Poached eggs covered with a delicious Hollandaise sauce. This sauce feels lighter than most Hollandaise at other restaurants. A generous portion of lobster was piled on top of the English muffin

Seafood platter for one : This is a cold-plate. All the seafood was cooked just right, not over-cooked or under-cooked.

Vanilla and Rhubarb Crumble: Delicious. The sweet crust contrasts with the tartness of the rhubarb.

Service is attentive. The ambiance is warm and welcoming. Our window side table had a perfect view of the water, dotted with cargo ships. There is no wonder this place is loved by the regulars. The food is unpretentious. The seafood is perfectly cooked.

Given that The Cannery will be closing its doors at the end of this month, expect it to be busy. Go if not for the food, then atleast for their famous Lobster oil. The lobster oil is divine mixed with balsamic vinegar and used as a dressing or bread dip.