There is a reason for today's post. Before that, for the benefit of some of my blogger friends who have not heard of tau foo fah or tau huay as it's more known in Singapore ( soybean pudding or soybean curd ), it is an Asian delicacy made from tofu, a very smooth and soft kind of like pudding , usually served sweet in sugar syrup and can be eaten warm or chilled. It is not only popular in malaysia, singapore and hong kong, many asian countries have their own version of tau foo fah too.
A week ago, Alan from travellingfoodies has created an event in Facebook, "Make and Eat Tau Huay Day- 30th August 2012" and i was invited to take part. Why eat tau huay or tau foo fah on this day? Apparently there is this social-picnic foodie event, "Diner en Blanc" originated from Paris organised worldwide, a white party meaning the guests will have to wear entirely white and bring their own food, to be held today in Singapore. I guess many are getting thrilled there as it is reported that Singapore is the first country in Asia to host this 'glamorous' event today until this problem when a food blogger was asked to remove his blog post by the organisers of the event and uninvited to the event together with some other bloggers after he made a food menu suggesting some local delights to diners what to bring to the picnic.. chicken rice, fishballs, tau huay being some of the food. Reason being local delicacies are not in line with the image of the picnic. It has sparked an uproar among netizens, citizens over the past week , is it that local food and tau huay are not classy enough for the event? Hmm..not classy enough. You can read it in Alan's post here. Well, classy or not classy, we ought to respect one different culture and food. Anyway, things have been cleared i presume..misunderstanding, miscommunication, misinterpretation, apology made and this isnt a protest post or what, just to show our love for our traditional food, our street food, i love eating tau huay and i grew up eating a lot of tau huay or tau foo fah.
Today what i'm posting is no fancy tau huay but just going back to basics, making our own tau huay or tau foo fah at home. I've posted a version of tau foo fah quite some time back in my blog here using GDL as the coagulant to set the pudding, i'm doing it again today and also another 2 more versions using agar agar powder and gelatine. The recipe for GDL version can be found from my previous post.
Tau Foo Fah Agar Agar Version( recipe from Peng's Kitchen and Nasi Lemak Lover )
Ingredient ( makes about 3 bowls )
600ml homemade soya milk or store bought
1/2 tsp agar2 powder
1.Divide soy milk into 2 portions ( 300ml for each). Stir in agar2 powder into one portion of soya milk and mix well. In a saucepan, heat up another 300ml portion of soy milk over low heat. When the soymilk turns slightly hot, pour in the soya milk with the dissolved agar2, stir to mix well.
2.Keep stirring on low heat until it starts to boil and you see bubbles and remove from fire. ( i actually let them boil for about another 5 more seconds after seeing bubbles )
3.Pour into the glass bowls or ramekins and let them set at room temperature. Serve with sugar syrup or ginger syrup ( mine was set in about 4 hours' time )
|using agar agar|
|using agar agar|
Tau Foo Fah Gelatine Version ( recipe from Peng's Kitchen, adapted from Cuisine Paradise )
500ml soya milk ( i used Vitasoy mik)
2 tsp of gelatine powder ( i put 2.5tsp )
1. Heat up soybean milk in a saucepan. Do not let it boil.
2.Put gelatine in a small bowl , scoop a ladle of warm soya milk into the gelatine and stir till gelatine melts and well mixed.
3.Pour in the gelatine mixture (2) into the remaining soy milk in the saucepan and let it simmer for about 30 seconds. Do not boil. Remove from heat and pour it into the prepared bowls or ramekins and let cool completely before chilling.( i chilled them overnight to set )
|this is also using the gelatine ones.|
Peng, thanks a lot for your advice on the gelatine method
This is my first time using agar agar to make tou foo fah. The texture is almost like GDL version, very very smooth and i find that this texture is light, like melt in your mouth type. Very nice. As for the gelatine version, a very different taste becos of vitasoy and the texture is also very smooth. Actually i wanted it to be a little more firm, a different mouthfeel that's why i increased a little gelatine but somehow it came out not that firm, also quite similar to using GDL. If you like the very smooth and woobly type, try the agar agar version.