Homemade Organic Soybean Milk Using Joyoung Soymilk Maker

With the help of modern kitchen gadgets, making your own soymilk at home has become a breeze especially if you have a soymilk maker. And if you have being following my recent posts and photos on soymilk making I am sure you have read about my new loot on the Joyoung soymilk maker (九阳豆浆机 ).

In this post, I would be sharing two recipes on Homemade Organic Soymilk using my new loot and it is so easy with just a touch on the button. After which you would get to enjoy a glass of healthy warm soymilk in less than 30 minutes.

HOMEMADE ORGANIC SOYMILK

As you know, there are many benefits from drink soymilk such as it contains high protein, low cholesterol and also helps to prevent high blood pressure. On another end, it also promote blood circulation, antioxidants, anti-aging, eliminating constipation and etc.

These are some brands of the Organic Soybeans that I am using. You can use any brand of soybean despite of whether they are organic or not. Soybeans can be easily found in any local supermarket or grocery stores under the dried beans sections.

(Serves: 4   | Preparation: 6 - 8 hrs soaking  | Cooking: 25 minutes)

Ingredients:

• 1 Cup (130g) of Organic Soybeans
• Water
• 50g Rock Sugar (or more or less to taste)
• Some Pandan Leave (optional), tie to knot

Method:-

1. Rinse soybeans for a few rounds, soak it in water for about 6 - 8 hours. (I usually soaked it overnight)

2. Add soaked soybean and water (fill water up to 1300ml mark shown in the jar) in Joyoung soymilk maker and select "Soak Bean" mode. But if you prefer a richer and thicker taste, select "Dry Bean" mode even if you are using soaked beans.

3. When the soy milk is ready, the machine will beep and you will see blinking light on the selected mode.

4. Switch off the power. Add in pandan leaves and rock sugar, give it a quick stir and leave the mixture to stand for about 5 minutes.

5. Lastly, give the mixture a few stir to completely dissolve the sugar. Filter out the soy milk and it is ready to serve.

Quick Tip:
~ The minimum amount for making soymilk is using 90g Soybeans with 900ml water in order for the soymilk maker to operate.

~ "Dry Bean" mode gives a much richer texture to the soymilk as compared to the "Soaked Bean" mode.

HOMEMADE ORGANIC BLACK SOYMILK

(using Joyoung Soymilk Maker)

To test out another flavour, I mix 1/2 cup each of soybean and black soybean instead of using 1 whole cup of black soybean which the taste might be slightly stronger and bitter for everyone. And also by adding black soybean is a good way to help reduce weight, whiten skin as well as strength the body.

(Serves: 4   | Preparation: 6 - 8 hrs soaking  | Cooking: 25 minutes)

Ingredients:

• 1/2 Cup (65g) of Organic Soybeans
• 1/2 Cup (65g) of Organic Black Soybeans
• Water
• 50g Rock Sugar (or more or less to taste)
• Some Pandan Leave (optional), tie to knot

Method:-

1. Repeat the same procedures as shown for the making the normal soybean milk above.

If you want to try out black soybean milk, perhaps you can start off with 3/4 soybean and 1/4 black soybeans and slowly adjust the taste to your preference.

OKARA

(豆渣)

Soymilk would taste smooth and better when "Okara (豆渣)" is being filtered from it. But do you know instead of throwing them away, you could actually incorporate this rich dietary fiber into your daily cooking or baking. Below are some recipes on using Okara, hope you would find them useful.

Okara Omelette	Okara Mantou	Okara Butter Cake (coming soon)

Culinary Master Class At Waterfall Cafe, Shangri-La Hotel

A few week ago, I was invited to attend a Culinary Master Class by Chef de Cuisine Stephane Cocu at Shangri-La Hotel, Singapore’s new Waterfall Café. This homely and relaxing cafe was officially opened on 19 July 2012 serving savour healthy yet creative dishes inspired by Mediterranean flavours.

Over the years, Chef Stephane's talents have been recognised by many Michelin-starred establishments, such as Le Crayeres in Reims, Restaurant Comme Chez Soi in Brussels and Restaurant Daniel in New York.

Being inspired by Mediterranean culinary philosophy, Chef Stephane crafted a simple menu that embraces the quality of eating well. Immensely passionate about the use of herbs, smoked salts, vinegars and exotic spices, Chef Stephane’s dishes are refreshing and light on the palate.

Above shows the 3 course menu which Chef Stephane had prepared for the Master Class workshop and these dishes are also available at Waterfall Cafe together with other dishes on their menu.

This is their cosy private dining room at Waterfall Cafe, featuring a fully functional show kitchen which is ideal for cooking workshops, small gatherings or corporate retreats.

Being a true advocate of healthy dining, Chef Stephane ensures that all products are sourced from sustainable origins and are free from hormones, pesticides and antibiotics. Here I am sharing 3 recipes of the dishes that we had during the Culinary Master Class workshop which I sure you could also try it out at home using similar ingredients.

WATERMELON AND TOMATO SALAD

A very refreshing starter with using Watermelon, mint leaves and some spices and seasoning that is prepared by Chef Stephane. 

(Serves: 1  | Preparation: 10 minutes )

Ingredients:

• 100g Fresh Tomato
• 100g Fresh Watermelon
• 20g Aragula Salad
• 15g Black Olive(pitted)
• 10g While Grain Mustard
• 40g Parmesan Cheese
• 25g Olive Oil
• 30g Red Onion(sliced) 5g Fresh Mint
• 2g Fresh Basil
• 15g Honey Vinegar

Method:-
1. Cut watermelon into cubes of 1 cm each. Slice sherry vine tomatoes into quarters. Chop fresh mint. Sliced pitted black olives and red onions.

2. To make the crispy parmesan cheese cracker, begin by preheating oven to 150 degree Celsius. Spread parmesan cheese in a non-stick pan and place it in the oven. Bake parmesan cheese until it becomes a nice, blond colour. Remove it and let it cool so that it will get crispy.

3. In a mixing bowl, throw in watermelon cubes, tomatoes, chopped fresh mint, olives and onions. Season with 10g of honey vinegar, 15g of olive oil, whole grain mustard. Add in salt and pepper as preferred. Set aside for later use.

4. In a soup plate, season arugula salad with the remaining oil and honey vinegar. Line the plate with arugula salad before placing the mixture from step 3 on the salad.

5. Garnish salad with crispy parmesan cheese cracker.

Chef's Tip:
~ If the watermelon is not sweet, you may add hone as preferred.

~ Mint leaves can be replaced by basil according to your preference.

ALT ANTIC COD IN BARLEY RISOTTO

Fresh, succulent Atlantic cod with barley risotto, pequillo peppers, Vadoucan emulsion. This is a unique risotto where Chef Stephane replaced rice with organic barley. 

(Serves: 1   | Preparation: 30 minutes   | Cooking: 10 minutes)

Ingredients:

• 150g Fresh Cod Fish
• 50g Organic Barley
• 30g Pequillo Pepper
• 30cl White Wine
• 30g White Onion
• 100g Heavy Cream
• 100g Milk
• 5g "Vadouvan" spice blend
• 5 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 1/2 Lime
• A Zest Orange
• A Zest Lemon
• Salt and Pepper

Method:-
1. Dice white onion into 3mm thick.

2. In a large pot, suet diced onions with 3 tablespoons of olive oil and fresh butter until the onions are tender and colourless.

3. Add barley to pot and suet for 2 minutes. While stirring the mixture, pour in white wine and let it boil until the wine has evaporated completely. Next, cover the mixture with water.

4.Season barley with salt and pepper as preferred. Add a zest of orange and lemon and continue to stir the risotto as it cooks. When the liquid has almost evaporated and risotto is still too "al dente". you can add a bit of water and let it cook again until the barley becomes tender.

5. Boil milk and heavy cream. Add "Vadouvan" spice blend (consists of fenugreek, cumin, onion and garlic), salt and pepper and let it infuse for 30 minutes. The sauce should turn to a strong yellow colour. Add lime juice.

6. Split pequillo pepper into half and remove the seeds. Cut them into triangles and set aside for later use.

7. In a non-stick pan, add 2 tablespoons of olive oil. Using low heat, sear cod fish on one side until it turns dark blond with a crispy exterior. Flip fish over an turn off the flame. Leave fish to cook in the pan for 2 to 3 minutes before removing it.

8. In a pasta bowl, put barley risotto and place fish on top. Spread warm triangular pequillo peppers on fish. Drizzle sauce over the dish ad serve.

Chef's Tip:
~ For a big piece of cod fish, you may slice it into 1cm thick so it cooks better.

FLOURLESS CHOCOLATE CAKE

As a chocolate lover, I dote this cake flourless cake a lot. I love it's semi-moist texture with a rich chocolate after taste which I would definitely try making some with this recipe soon.

(Serves: 4  | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
90g Dark Chocolate
33g Water
50t Sugar
60g Butter
2 Egg

Method:-
1. Prepare a pot to boil water and sugar.

2. Add chocolate to a mixing bowl and set aside for later use. Dice butter to soften it.

3. When the water and sugar has boiled, pour them into the mixing bowl with chocolate. Stir well until chocolate melts completely. Next, add in butter, bit by bit.

4.Crack an egg into the mixture and stir well. Repeat this step for the other egg.

5. Set the mixture aside so that it gets thick. Meanwhile, pre-heat oven at 160 degree Celsius. Using a brush, oil your pastry ring (or a ramequin, if preferred).

6. Pour the mixture into the pastry ring until it is 2/3 filled and bake it for 15 minutes.

7. Let the cake cool for 5 minutes before you serve it warm with a scoop of bourbon vanilla ice-cream.

Some of the snacks, bread and beverages that are available in the cafe. Love their organic juice and soda too!

A cosy corner which is good choice for an afternoon tea gathering

With a seating capacity of 92, including 24 seats in the al fresco area, Waterfall cafe is open from 6:30 am to 10:30pm daily, except dinner on Sundays. It also serve as an all-day dining cafe starting from breakfast, light snacks, lunch and dinner.

WATERFALL CAFE
Shangri-La Hotel, Singapore
22 Orange Grove Road
Singapore 258350
Reservation: (65) 6213 4138
Website: http://www.shangri-la.com/singapore/shangrila/dining/restaurants/waterfall-cafe/

Opening Hours: Daily (except Sundays)

~ Breakfast; 6.30am - 11am

~ Light Snacks; 11am - 12pm, 3pm - 6pm

~ Lunch; 12pm - 3pm

~ Dinner; 6pm - 10.30pm

The Official Launch of Joyoung Soymilk Maker

About 2 weeks ago I was invited to attend an official media launch for Joyoung Soymilk Maker (九阳豆浆机), the No.1 Soymilk Maker in the World which sells about 13 million sets per year. This easy to use soymilk maker is remarkable with only 2 simple steps such as add in soy beans and water, select the function and homemade soymilk will be ready in just 25 minutes. For your cleaning convenience, the soy milk maker also comes with an easy-wash function too.

As you can see from the above, Joyoung Soymilk Maker comes with a stunning, elegant design and its inner jug and grinder is also made stainless steel. And with the ultra fine technology, Joyoung Soymilk Maker breaks each soybean down into bits and particles which make it more nutrients and richer in taste and fragrance.

Above shows the two models; DJ13C-D08D(S) (S$268.00) on the left and DJ12C-A11D(S) (S$218.00) on the right which are available in Singapore retailing at Audio House, Best Denki, Gain City, Harvey Norman, Isetan, Mustafa, NTUC X-tra and etc. And with these two newer models of Joyoung Soymilk Maker – DJ13C-D08D(S) and DJ12C-A11D(S) it also boast new technologies that allow you to choose your own preference such as smoother, healthier or thicker soy milk.

Ms Lim, General Manager of Happiness (Pte) Ltd sharing the function of the soymilk maker which has over 200 patent rights during product development stage. According to her this amazing soymilk maker can used to make different types of recipes for everyone in the family such as:-

~ Rice gruel with fresh vegetables and meat for babies
~ Western style cream soup
~ Smoothies
~ Dessert
~ Homemade Jam
~ Flavoured Soymilk
~ Grains

Owner of Joyoung Soymilk Maker sharing their company profile with the media. Joyoung Co. Ltd was established in 1994 and it is now a modernised enterprise that specialises in Research and Development, manufacture and sale of kitchen appliances. Joyoung has 8 product lines containing over 200 models which include soymilk maker, blender, juice extractor, electric kettle, rice cooker, slow cooker and induction cooker.

And being the pioneer and leader of soymilk maker, the pioneer of juice extractor and blender commanding top 3 market share, Joyoung's products is available in Chinese and 30 other countries and regions including Japan, USA, Korea, Taiwan and Singapore.

During the official launch, Chef Anna Phua also shared 8 recipes which she had created using Joyoung Soymilk Maker where you could take look from the photos shown below.

Walnut Paste:- Although it is a bit dilute compared to the normal walnut paste dessert, but it still taste good and easy to prepare at home.

Look at the texture of the above Cantonese Style Chicken Porridge, can you believe it is cook using Joyoung soymilk maker? The texture is incredibly smooth and silky which makes a great baby and old folks food.

If you like western-style of Cream Soup, Joyoung soymilk maker can also complete your request in less than 30 minutes.

Base on chef Anna demo, making Strawberry Jam is such a breeze by using Joyoung soymilk maker.

Close to "Lao Ban Beancurd" texture and taste but Chef Anna used Horlic (malt) instead of creamer to enhance the taste.

Lastly I would like to thank to Brand Cellar Pte Ltd, Happiness (Pte) Ltd and Joyoung for the complimentary Soymilk Maker to media who attend their Official Launch.

I will be sharing some recipe(s) using this quick and easy Soymilk Maker soon over at my recipe blog. But meanwhile, you can preview what I have made using Joyoung soymilk maker over at my facebook page HERE.

Pandan Chiffon Cake

This is rather my "first post" on making a proper Pandan Chiffon Cake using tube pan (similar to an angel food cake pan) method rather than the previous two (recipes) I made using Happy Call Pan (HCP). Although the recipe is quiet similar but for this round I replaced the usual pandan paste /pandan juice with pandan flavour coconut milk (obtain by blending some fresh pandan leave and coconut milk together) which I have some leftover while making Pandan Kaya (recipe).