[Wordless Wednesday] Soy Milk Egg Tart Recipe

Okara Black Butter Cake

After using Okara (豆渣) to make the Okara Mantou and Omelette (recipes here) I am again inspired to bake an Okara Butter Cake which is "Black" in colour. This is a random thought on baking something common but yet in a "black" theme to support a past "dining issue".

When I first drafting out the recipe I have a mixture of banana and Durian Butter Cake in mind whereby I replace certain amount of the mashed banana/durian pulps with fresh Okara and Homemade Organic Soymilk.

BLACK BUTTER CAKE

(using Homemade Soymilk, Okara and Charcoal Powder)

In order to achieve the "charcoal" colour and yet not using too many black soybean to bitten the taste of the soymilk and okara, I added a teaspoon of Bamboo Charcoal powder. 

(Make: 2 tins (17cm x 8cm x 6cm) | Preparation: 10 minutes   | Cooking: 40 minutes)

Ingredients:

• 200g Self Raising Flour
• 1 Teaspoon Charcoal Powder, optional
• 200g Unsalted Butter, soften
• 180g Caster Sugar
• 4 Eggs (55g each)
• 150g Okara
• 50ml Homemade Soymilk
• 1/2 Teaspoon Vanilla Extract

Method:-

1. Preheat Oven to 170°C degree Celsius.

2. Cream the butter and sugar together until light and fluffy (beating with an electric mixer for about 4 - 5 minutes on medium speed).

3. Add in 1 egg at a time, beating well in between each additions.

4. Beat in Okara till combined (a few seconds). Using a rubber spatula, fold in half the sifted flour mixture (careful not to over-stir or beat the mixture) and follow by milk and remaining flour.

5. Divide the batter into the prepared casing, bake the cake in preheated oven for 40 - 45 minutes or until a skewer insert in the middle and come out clean.

6. When cooked, remove cake from the oven, allow it to cool completely on a wire rack before cutting.

Overall the cake is moist and infuse with an aromatic fragrance from the soymilk and okara used. Best of all it's sweet and fragrance taste has take over the usual rich butter cake texture and hence it tastes "light" and "refreshing".

So if you do make your own soymilk, remember to keep some of those Okara to try out this unusual butter cake.

{6 New Recipes} Lunch Gathering At My Place

Recently I have invited a few foodie friends over for a lunch gathering and I was quiet nervous about what to include on that day's menu. To be frankly this is my very first time cooking so many dishes within 2.5 hours to serve 10 person. And the stress level is pretty "high" on my end as most of invited are "food bloggers" who tried many delicious food from all over the restaurants and cafes.

And although this is a casual lunch gathering, I still hope to receive honest feedback on my cooking in order to fine tune my skills not only to cook for my family but for friends who loves food as well. So during the lunch, everyone exchanged views and comments on the food and I am glad everyone enjoys the dishes. Below are a few new recipes of the dishes we had  on that day which you might be interested to try at home.

Menu For The Lunch Gathering!

BAKED ROSEMARY HONEY CHICKEN MID-JOINTS

Photo Credit: Celes from Celestial Delish

This is one of my favourite potluck dish which is very easy to prepare. What you need to do is to marinate it with rosemary, honey and etc before leaving it in the fridge overnight or at least an hour or two. Instead of baking it in the oven, you could also use it as one of the BBQ items too. Recipe can be found HERE.

BAKED SALMON WITH SWEETCORN, TOMATO AND CHEESE

In our household, our favourite way to prepare salmon is to bake it together with lots of shredded cheese, sweetcorn and Japanese Mayonnaise. We love the creamy taste of the mayonnaise and cheese covering the crunchy sweetcorn kernels and juicy salmon cubes. Occasionally I would also throw in some cherry tomato to enhance the flavour.

(Serves: 2-3  | Preparation: 10 minutes  | Cooking: 20 minutes)

Ingredients:

• 1 Salmon Fillet (350g), cut into 1.5" cubes
• Some Japanese Mayonnaise
• 2 Tablespoons Fresh Corn Kernels
• 4 - 5 Cherry Tomato, halves
• 1/2 Cup of Shredded Mozzarella Cheese
• Some Freshly Ground Black Pepper

Method:-
1. Arrange salmon cubes on a baking plate, top with generous amount of Japanese mayonnaise and sprinkler some freshly ground black pepper on it.

2. Evenly scatter sweetcorn kernel and tomato on the salmon cubes and top with shredded mozzarella cheese.

3. Bake prepared salmon in an oven toaster or preheat 200 degree Celsius oven for 15 - 20 minutes or till salmon is cooked to your preference.

Tip:
~ If cherry tomato is not available, you can replace it with a tomato and cut it into wedges.

FRIED CP GYOZA AND FISHBALLS

Photo Credit: Celes from Celestial Delish

CP Chicken Gyoza with Lime and Chilli Mayonnaise Sauce is one of my "new" recipes which I have collaborated with CP Frozen Food for their new Chicken Gyoza. Recipe will be available on their website or recipe cards soon.

OKARA OMELETTE

Using the left over Okara (soybean residues) filtered from my Homemade Organic Soybean Milk to prepare this simple and yet delicious "Okara Omelette" for the guest. Recipe can be found HERE.

RED WINE LEES CHICKEN

Red Wine Lee Chicken is one of the popular dishes taken during confinement. It is prepared using glutinous rice wine, red wine lee and Ginger. Ginger is use to enhance the fragrance of this dish as well it posses warm and healthy properties which can “expel winds” in the body. Whereas wine is helpful in warming and nourishing the body, which promotes blood circulation.

(Serves: 2 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:

• 1/2 Portion Chicken, chopped to smaller pieces
• 250ml Glutinous Rice Wine (米酒)
• 2 Tablespoon Red Glutinous Wine Lees (红槽)
• 6 Slices Ginger, cut to thin strips
• 2 Tablespoons Sesame Oil
• 1/2 Teaspoon Dark Soy Sauce
• 2 Small Cubes Rock Sugar (about 3 - 5g)
• Some Coriander

Method:-
1. Heat up a wok or claypot with 2 tablespoons of sesame oil. Add ginger and fry them till fragrant and slightly brown.

2. Add marinated chicken pieces (lightly season it with 1 teaspoon each of cornflour, sesame oil and light soya for 3 - 5 minutes) and stir-fry until the chicken is cooked on the surface.

3. Add in red wine less, dark soy sauce and fry for a few seconds before pouring in the glutinous rice wine. Stir well. Cover with lid and let it simmer on low heat for about 8 minutes.

4. Next add rock sugar for sweetness as well as enhance a beautiful glazed finish. Simmer with lid closed for another 8 - 10 minutes or until the chicken is cooked.

5. Turn off heat, drizzle one tablespoons of Hua Diao Jiu (紹興花雕酒) and splash of sesame oil for extra fragrance and taste.

6. Garnish coriander and serve with steamed white rice.

STEAMED CHICKEN WITH RICE WINE

Steamed Chicken With Rice Wine is one of quick and easy dishes that I learnt from my friend, Tracy during one of my visit to her place. You could prepared everything ahead and put it in the fridge a few hours before steaming to let the rice wine and ginger taste infused into the chicken. We simply love this dish and especially the "wine" taste gravy which is the a "nutritious" chicken broth.

(Serves: 2 | Preparation: 10 minutes | Cooking: 30 - 45 minutes)

Ingredients:

• 1/2 Portion Of Chicken (600g), cut into pieces
• 5 Red Dates, sliced
• 3 Slices of Dang Gui
• 4 - 6 Small Shittake Mushroom, optional
• 1 Tablespoon Wolfberries (枸杞)
• 150ml Sweet Glutinous Rice Wine

Marinade:
1/2 Tablespoon of Fresh Ginger Juice
1/4 Teaspoon of Salt

Method:-
1. Trim, clean and pat dry chicken pieces, marinate it with ginger juice and salt for 5 minutes.

2. Place marinated chicken together with the rest of the ingredient in a steaming bowl or wrapped it up in aluminum foil with baking paper that resemble a parcel.

3. Steamed over medium heat using either stove or electrical steamer for about 30 - 45 minutes till meat is tender.

Tip:
~ If glutinous rice wine is not available, you can replace it 100ml of Cooking Wine - Hua Diao Jiu (紹興花雕酒).

~ You can use either fresh or dried shiitake mushroom according to your preference.

STEAMED DRUNKEN PRAWNS

There are a few methods to prepare "Drunken Prawns" where you could soaked the prawns in either cooking wine, rice wine or drinking liquor like XO to draw the flavour of the prawns. Here as I wanted to retain the sweetness and flavour of the prawns, I soaked it with glutinous rice wine and steamed till cooked before I drizzle some "Huiji Waist Tonic (汇集补腰精)" to further enhance the taste.

(Serves: 2-3  | Preparation: 15 minutes | Cooking: 7 - 10 minutes)

Ingredients:

• 10 - 12 Fresh Large Prawns
• 3 Slices of Ginger, shredded
• 1 Stall of Spring Onion, cut into section
• 1/2 Tablespoon of Wolfberries (枸杞)
• 100ml of Sweet Glutinous Rice Wine
• 1 Cup (20ml) Huiji Waist Tonic (汇集补腰精)

Method:-
1.Trim the feelers of prawns, rise and arrange on a deep steaming plate with some shredded ginger and spring onion below.

2.Top the balance shredded ginger, spring onion, wolfberries and rice wine over prawns and let it soaked for about 5 - 10 minutes.

3. Steam over medium high heat using either stove or electrical steamer for about 7 - 10 minutes.

4. When done, remove and drizzle Huiji Waist Tonic (汇集补腰精) over it and serve immediately.

Tip:
~ If glutinous rice wine is not available, you can replace it 50ml of Cooking Wine - Hua Diao Jiu (紹興花雕酒).

STEAMED EGG WITH SALTED FISH MEATBALLS

It has being long since I last made this dish because I can't really make good steamed egg custard which look "smooth" without big pocket holes (like those shown above). But this is indeed one of my favourite childhood dish that my dad used to cook for us. I love the salted fish fragrant and taste from the meatballs which contrast well with the egg custard.

(Serves: 2-3 |  Preparation: 15 minutes | Cooking: 10 - 12 minutes)

Ingredients:
100g Minced Pork/Chicken Meat
20g (1/4 portion) Mackerel Salted Fish
2 Eggs (55g)
160ml Drinking Water

Seasoning:
1/4 Teaspoon Cornflour 1/2 Teaspoon Sesame Oil
1/2 Teaspoon Light Soy Sauce / Fish Sauce
1/4 Teaspoon Ground Pepper
1/4 Teaspoon Sugar

Method:-
1. Marinate minced meat with chopped salted fish and seasoning together for about 10 minutes or an hour more in the fridge for better flavour.

2. Divide the marinated minced meat into small portions to form meatballs.

3. Arrange them on steaming plate and set aside while preparing the egg mixture.

4. Whisk eggs for a few seconds, add in water and mix till well combined.

5. Strained egg mixture into the prepared meatballs plate, cover with aluminum foil and steam over medium low heat for about 10 - 12 minutes.

6. Garnish with some fried shallot and spring onion before serving.

STEAMED FISH FILLET WITH KIWIFRUITS

You might be wondering how is the taste of this dish and is it worth "experimenting" this recipe on your fish. To be more simplify, this "Steamed Fish Fillet With Kiwifruits" taste just like "Teochew" style steamed fish with either salted vegetables or preserved plum.

Surprisingly the kiwifruits taste slightly sweet and sour and it indeed flavour the fish and sauce of this dish. Very appetizing dish that worth trying.

(Serves: 2 | Preparation: 5 minutes | Cooking: 12 minutes)

Ingredients:

• 300g of Fish Fillet
• 1 Zespri Kiwifruit, cut into wedges
• 1/2 Teaspoon Sesame Oil
• 1/2 Teaspoon Cooking Wine
• 4 Slices of Ginger, Shredded
• 1 Stall of Spring Onion (optional), cut into sections
• Some Wolfberries (枸杞)
• Freshly Ground Pepper
• Some Sliced Chilli, optional

Method:-
1. Clean and pat dry fish fillet, arrange it on steaming plate together with the rest of the ingredients.

2. Steam it over medium using stove or electrical steamer for about 12 minutes depending the thickness of the fish.

Tip:
~ You can use any type of fish fillet such as Threadfin, White Snapper, Grouper or even salmon to your preference.

STEAMED TOFU WITH MINCED MEAT

Tofu is an excellent ingredients to cook in term of it's cost and health benefits. It is economic and yet contains good source of high protein and calcium which is good for the family. Here I am using both minced pork and shrimp for this recipe but you could always replaced minced pork with minced chicken or omit shrimp depending on your preference. For a better texture and crunch, I added some chopped water chestnut and carrot to enhance it's flavour too.

(Serves: 2-3   | Preparation: 15 minutes | Cooking: 6 - 8 minutes)

Ingredients A:

• 1 Tube Silken Egg/Plain Tofu
• 50g Minced Meat
• 2 - 3 Prawns (optional), finely chopped
• Some Wolfberries (枸杞)
• 1 Teaspoon Light Soy Sauce
• Coriander Leaves, optional

Ingredient B:

• 1 Teaspoon Light Soy Sauce
• 1 Teaspoon Corn Flour
• 1 Teaspoon Cooking Wine
• 1/2 Teaspoon Sesame Oil
• 1/4 Teaspoon Pepper
• 2 Water Chestnut, finely chopped
• 2 Slices Carrot, cut into strips and chopped
• Some chopped Spring Onion

Method:-
1. Mix minced meat and prawn together with "ingredient B" till well combined and set aside for at least 5 minutes.

2. Cut tofu into circles and arrange on steaming plate, top each slices of tofu evenly with the marinaded meat mixture.

3. Place some wolfberry and coriander leave on the prepared tofu, drizzle 1 teaspoon of light soy sauce around the tofu.

4. Steamed for 6 - 8 minutes depend on the thickness of the meat mixture.

5. Garnish with some chopped spring onion, coriander leave or fried shallot and serve immediately.

Tip:
~ Egg tofu can always be replaced with square silken tofu that is suitable for steaming.

Photo Credit: Celes from Celestial Delish

Lastly, hope these quick and easy recipes above are useful to help you in your daily or weekend cooking ideas.

Photo Credit: Celes from Celestial Delish

Other than the above homecook dishes, Celes also bake a Chocolate Mocha Mousse Cake (recipe HERE) to celebrate Hazel's birthday.

Photo Credit: Celes from Celestial Delish

Whereas Hazel from 爱makan baked us some Pandan Cupcakes with yummy cream cheese spread.

Okara Mantou And Okara Omelette

Remember in the previous Homemade Organic Soymilk post we mentioned about Okara (豆渣) which is rich in dietary fiber. Instead of throwing them away after filtering the soymilk you could actually use it in your daily cooking or bakes to enhance the flavour as well as the nutritious values of the food.

To be honest, I have never taste or eaten "Okara" before I have this soymilk maker, so trying out various recipes using Okara is such an amazing experience and both my family and friends enjoy this new "taste and texture" too.

OKARA CHARCOAL MANTOU

豆渣馒头

This Okara Mantou is inspired by one of my boy classmates' mum who makes soft and delicious mantou using homemake soymilk and okara. So with my leftover black soybean okara and soymilk I decided to make this "black" Okara Charcoal Mantou.

(Serves: 10 - 12 pieces   | Preparation: 90 minutes  | Cooking: 15 minutes)

Ingredients:

• 280g Plain Flour
• 1/2 Teaspoon Charcoal Powder (竹碳粉)
• 1/2 Teaspoon Baking Powder
• 20g Tablespoon Caster Sugar
• Pinch of Salt
• 100g Okara (豆渣), drain well
• 1 Tablespoon Vegetable Oil
• 1/2 Teaspoon of Dry Yeast
• 40ml Lukewarm Water

Method:-

1. Add dry yeast into the lukewarm water and give it a quick stir, set aside for about 5 minutes till bubbles appeared.

2. Sift plain flour and baking powder together in a big bowl with the caster sugar and salt till combined.

3. Next slowly add in yeast water into the flour mixture and stir using a metal spoon or clean hand follow by okara till it forms soft dough.

4. Add in oil and give the dough a quick knead till well combine or dough does not stick to your hand.

5. Set dough aside in a lightly flour/oil bowl, covered with cling wrap and let it proof for about 30 minutes or until dough became double the size.

6. Knead proof dough on a lightly floured work surface for about 5 minutes, flatten and roll into a rectangular shape, roll it up lengthwise into an oblong shape.

7. Repeat the process once or twice depends on your preference.

8. Roll the final dough into oblong shape, cut them into equal portions, place each shaped mantou on steamer rack with greaseproof paper below.

9. Spray some water on the mantou before steaming them over medium heat for about 13 - 15 minutes. (depending on the size of the mantou)

10. When done, removed and served hot/warm. You can keep cool mantou in the freezer for a week or so. Reheat by steaming it for 5 minutes before eating.

Note:

~ Lukewarm is about 36 - 37 degree Celsius

This is the Black Soybean Okara which is being filtered from the soymilk. It can be kept in the fridge for about 2 - 3 days.

OKARA OMELETTE

(豆渣煎蛋)

Other than steamed bun, I have also in cooperate Okara into our daily dishes by add it into omelette. This dish could be consider as half vegetarian dish if egg is allowed. We love this omelette dish a lot as it taste quiet similar to the usual "Minced Meat Omelette (肉碎煎蛋)" and when eaten you can't even tell Okara is added to it. The omelette has a very fragrant and slight sweet taste (read more here on how to filter the okara) which makes it different from the usual fried omelette dish.

(Serves: 2  | Preparation: 5 minutes | Cooking: 5 minutes)

Ingredients:
2 Eggs (55g each)
2 - 3 Tablespoons Okara (豆渣)
1/2 Tablespoon Wolfberries
1 Tablespoon Chopped Spring Onion
Pinch of Salt

Method:-

1. Add all the ingredients into a bowl, whisk till combined.

2. Preheat 1/2 tablespoon of oil in a frying pan, pour in egg mixture, swirl and spread it evenly around the pan.

3. Fry the omelette for about 2 minutes on medium low heat till slight golden brown in colour, carefully flip it over using a spatula. Cook for another minute or two.

4. Dish up and serve.

Other than the above two recipes on using Okara, do stay tune for the my "Black Butter Cake" which I have give it a twist on adding okara into the normal butter cake recipe. Stay tune!