The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| British House of Lords bans foie gras from in-house menu Posted: 20 Dec 2012 09:12 PM PST  The Parliament building's fine dining restaurant The Barry Room has taken the controversial French delicacy off their menu. – Reuters pic LONDON, Dec 21 – The House of Lords in the UK has buckled to mounting pressure from animal rights groups and banned foie gras from their in-house restaurant. British media are widely reporting that the Parliament building's fine dining restaurant The Barry Room has taken the controversial French delicacy off their menu following campaigns by People for the Ethical Treatment of Animals. Until recently, foie gras was served as a starter for £7.50 (RM37) as part of a holiday meal. It is already banned in the House of Commons. Animal rights groups charge that foie gras is produced inhumanely because ducks and geese are force-fed until their livers have swollen by up to 10 times their normal size. This move follows on the heels of the state of California's foie gras ban, which spurred benders, underground foie gras-themed dinners, and divided big-name chefs, like Thomas Keller, and consumers. – AFP-Relaxnews |
| Posted: 20 Dec 2012 04:30 PM PST  The process of making tau fu fa is almost similar to that of making soy bean drink. KUALA LUMPUR, Dec 21 – As a self-professed tofu lover, I have a deep attachment to all things made from soy beans, and this Chinese dessert is no exception. Tau Fu Fa, also known as soy custard or silken tofu pudding, is a silky-smooth Chinese dessert that seems to glide effortlessly down your throat. Some like it hot, some like it cold, and there are quite a few different ways to enjoy this dessert. The process of making tau fu fa is almost similar to that of making soy bean drink, and what makes it different is the additional step of adding in a curdling agent to set the dish. Usually, the curdling agent is either gypsum powder or glucono delta-lactone (GDL) mixed with a small amount of water and corn flour, and they work to harden the soy mixture and help it set. I would advise using GDL powder, which is a naturally occurring food additive, instead of gypsum powder, which is made of calcium sulphate as it is said to be disadvantageous to our health. Like most dishes made from soy beans, there are a few things you have to be careful with during the preparation of this dish. Firstly, after preparing the soy milk, you have to make sure you gently remove the bubbles at the surface of the milk before proceeding to cover it with a cheesecloth or a muslin cloth. This will ensure you obtain a smooth, even texture once it has set instead of "holey" ones. Also, when you pour the soy milk into the pot to set, I would recommend pouring it at a height of about two feet. This seems to work best to give beautiful tau fu fa, not only in terms of appearance, but also when it comes to its taste, even if it's just a subtle one. Once the tau fu fa has set, you should very gently and thinly scoop them out into bowls as they have a very delicate texture, and ladling them out roughly will only spoil the whole experience of devouring this silky-smooth dessert. Tau fu fa does not only taste good, it's also a sweet blessing for people watching their weight and a must-have for women craving good skin. Soy beans ensures a healthy complexion, so enjoy! Tau fu fa Prep time: 4-5 hours Cooking time: 40 minutes (including 30 minutes to set the dessert) Serves: approximately 10 people 300g soy beans, soaked in water for 5 hours 2 litres water ½ teaspoon glucono delta-lactone curdling agent 1 tablespoon corn flour 3 tablespoon rock sugar 2 pandan leaves, knotted 1. Blend soy beans in batches with 500ml water each time. You'll need to do about 4 batches. 2. Also in batches, strain the soy bean mixture through a muslin cloth into a large cooking pot. Discard residue. 3. Bring soy bean milk to a boil over medium heat. 4. Mix curdling agent, cornflour and ¼ cup water in another bowl. Pour mixture into boiling pot and mix thoroughly. 5. Turn the heat off and cover the pot with a lid. Set aside in a heat proof container for approximately 30 minutes to let the mixture set. Do not open the lid until after 30 minutes. 6. Meanwhile, prepare syrup by mixing rock sugar, pandan leaves and water in another smaller pot. Boil over low heat until mixture thickens to reflect a syrup. 7. Dish out set Tau Fu Fa, layer by layer onto a bowl. Ensure you use a flat ladle or a turner to scoop out the layers. The thinner the better! 8. Drizzle with sugar syrup. For more recipes, go to www.chopstickdiner.com. |
| You are subscribed to email updates from The Malaysian Insider :: Food To stop receiving these emails, you may unsubscribe now. | Email delivery powered by Google |
| Google Inc., 20 West Kinzie, Chicago IL USA 60610 | |
0 ulasan:
Catat Ulasan