Soya Beans & Bean Curd Recipes

One of the most important ingredients must surely be soy sauce. This highly salted seasoning was widely used in china as early as the reign of the first emperor, Qin Shi Huang. But soy sauce Was not the only product that was manufactured from soya beans. In fact, the Chinese have made the widest range of products with the beans, creating sauces, pastes, cakes and curbs.

Most of us know that soya beans are packed with proteins. But one of the most remarkable and exploited qualities is that it's the basis of a staggering number of flavoring products. Indeed, good Chinese cooks will be handicapped without their bottles of light or dark dou jiang (preserved soya bean).

But distinguishing between dark and light isn't all there is to soy-based products. It is not unusual to hear gourmets in China speaking of soy pastes, with all their varieties of flavor, strength and thickness. Fermented soya beans, together with flour and salt, and combined with the action of the sun, produce a large range of products that can be used as both ingredients and condiments.

When you really think about it, soya-based products are really indispensable. The Peranakan babi chin will be a rather dull stew without taucheo. Ngoh hiang is really not the same sans the bean curd skin. And what is kiam chye soup if there is no tafu?

But are you also aware that only a small percentage of the world's production of soya beans reach our stomachs? The rest of it (and it's a very big bulk) becomes animal feed!

Asia consumes the largest quantity of soya beans. And this is mainly due to the many delicious ways we have learned to prepare the beans.

Native to China, soya beans come in a range of colors - yellow, green, red or black. The most popular are, of course, the yellow ones. They contain all the eight essential amino acids and about 35 per cent protein which is more than any plant or vegetable food. they do not have saturated fat or cholesterol.

However, the beans themselves are difficult to digest even when cooked over a long period of time. In fact, those who are prone to flatulence would be best advised not to try eating the beans "unprocessed." But once the beans have been made into milk, tofu or miso, you can really eat as much as you want because all the products of the great soya are extremely digestible.

One of the most commonly used soya products is tofu. This nutritious and versatile food has very little flavor of its own but can be used in many, many ways. they are made from soya bean milk, lime and water. The quantity of water determines the softness or firmness of the tofu. You can make your own tofu with the instant packs available at the Japanese food section of supermarkets. Just add hot water to the tofu mix and then blend with the coagulant. the tofu is ready for use in minutes!

It is not unusual, also, to find firm bean curd squares in the market. These are almost like tofu except that they're made with less water, which makes them easier to handle. Some of them are yellow and rectangular in shape. they are delicious when sliced and fried with pork strips.

The tau pok, frequently found in rojaks, are porous deep-fried bean curd. they do not break as easily as the fresh ones and are frequently stuffed with minced meat to make yong tau foo. They are also rather nice when toasted and dunked in a shrimp paste dip.

Dried bean curd sheets or sticks are not made from bean curd as the name suggests. They are actually the skin, formed when soy milk boils. This is not unlike the ones formed when boiling dairy milk. but with soya milk, the skin is substantial enough to be skimmed as food. these dried skins, when dehydrated, have a pleasantly chewy texture. It is mainly used in vegetarian cooking to simulate various meat dishes.

Fermented bean curbs come in either white (foo yee) or red (nam yee). They are actually fresh bean curd fermented in salt and rice wine. chili is added to make them spicy and red. fermented bean curds are usually served as condiment to a porridge meal.

Preserved soy beans are whole beans soaked in brine. Yellow and black Soya bean are used. They are sometimes sold as paste (not unlike the Japanese miso) and are frequently used as a base for sauces and soups. Because they are such highly concentrated food, only a small amount is needed each time. Cantonese cooks frequently use the hot or sweet variety.

Soya milk is available in tetra-brik packs in all supermarkets and is also very easily made at home. Pre-soaked dried beans are pureed in a liquidizer and than cooked over low heat until the skin appears. The milk can be sweetened and flavored with almost any flavoring, from almond to rose essence rose essence. Jellies or puddings can also be made with the addition of gelatin.

Unfortunately, the full potential of soy milk has not been exploited. Few of us realized that it can be used as a substitute for dairy milk. Thus, you can pour it over your breakfast cereal, cream your custard or even use it to thicken curries.

Soya beans may be the answer to a healthier diet. Tofu cubes in salads are certainly better than fat-rich cheeses. Deep-fried tofu bits make a better salad topping than croutons. Bean curd sheet is the cholesterol-free answer to pig's cauls. And bean paste makes a more nutritious and healthier flavoring agent than monosodium glutamate or bouillon cubes.

Once you embark on soy cookery, you are entering a truly wonderful world in itself. Soya bean and its kindred products are certainly incredible and versatile foods. The following recipes can only begin to suggest the limitless ways of using them as a main or supplementary part of your diet.

Collections of soy beans & bean curd recipes:

1. Braised vegetable with dried soy bean Cakes

2. Deep Fried Fish Packets

3. Deep-Fried Special Seafood Bean Curd

4. Homemade Egg Bean Curd

5. Pork Patties

6. Spicy Hot Bean Curd with Minced Beef

7. Stir-fried Tofu with Sesame Seeds

8. Sweet and Sour Tofu

9. Tofu with Mushroom