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Oct
18
I love to Eat Tiraimisu!
Filed Under jurnal online | 3 Comments
Tiramisu includes Mascarpone cheese, raw eggs, sugar, coffee, ladyfingers, liquor and cocoa. Heavy cream may be used instead of Mascarpone cheese. This desert is very rich and melt in the mouth and has a fancy taste. The cake is perfect for a special occasion instead of traditional cake. You will be surprised how easy it is to make and how many compliments you will get from your guests or family. The most important and exciting part - no baking. Desert requires 30 minutes to prepare + 3 hours in the fridge before serving.
Did you know how to made something from Tiraimisu? Go here to learn the recipe : Tiraimisu
Oct
14
Did you know how to make Good Salad?
Filed Under jurnal online | 3 Comments
1 head of romaine lettuce, cut into bite size pieces
1/4 spanish onion, grated
1 cup carrot, grated
2 stalks of celery, chopped
1 green pepper, sliced in circles
3 tomatoes, wedged
1 cucumber, thinly sliced
1/2 lb. extra firm tofu, cubed
handful raisins
handful sesame seeds
Toss the above vegetables together and coat lightly with avocado-based dressing.
This is a filling, nutritious, high protein salad. This salad deserves the position of being a main course, not an entree.
Ps: Just give a try. I believe its crunchy and delicious!
Oct
9
What kind of Pizza You Love to Eat?
Filed Under jurnal online | 2 Comments
Just asking you, did you love to eat pizza?
Oct
8
You Eat Red Apples?
Filed Under jurnal online | Leave a Comment
Ps: Its shiny apples right? I love to eat red apples. How about you guys? Its good for your diet girls.
Oct
4
Did you love to eat Frying Tofu?
Filed Under cooking, healthy recipe, recipe | 2 Comments
Tofu is made by coagulating soy milk, and then pressing the curds formed into blocks. Tofu, on its own has a very little flavor or smell, so it can be used either in savory or sweet dishes, it can be seasoned or marinated, depending on the dish requirements.
Tofu is low in calories and has no saturated fat. It contains beneficial amounts of iron, especially needed by women of child bearing age and those in the premenopausal stage. Depending on the production and the kind of coagulant used in producing the tofu, it may contain high amounts of calcium which is very important to bone development and maintenance. Tofu has significant contents of magnesium which is important to athletes. Tofu, also contains soy isoflavones, which duplicates natural human estrogens and may have a variety of beneficial and harmful effects, depending on quantities consumed.
There is a wide variety of tofu available in both Western and Eastern markets. Tofu production are classified into two categories. It is either the fresh tofu which is made directly from soy milk and the processed tofu, which is produced from fresh tofu.
Fresh tofu are produced into three different varieties: The soft/silken tofu which is also known as “soft tofu” or “smooth tofu.” In Japan, it is called the “silk-filtered tofu” and the Koreans call it “pure tofu”. Another variety of soft tofu is called the tofu brain. It is often eaten as dessert, because of its very soft texture, it could not be eaten with chopsticks and instead a teaspoon is used.
The Asian firm tofu also known as “cotton tofu” in Japan still contains a great amount of moisture. It has the firmness of raw meat but springs back readily when pressed. The texture of the inside of this tofu is similar to that of a custard. The skin of this firm tofu is more resilient to damage than the inside.
The Western firm/dried tofu is extra firm with the least amount of moisture. It has the firmness of fully cooked meat and a rubbery feel. When sliced thinly, this kind of tofu can be crumbled easily. Western firm tofu is milled and molded after the pressing and formed flat and sliced into long strips with a cross section. It resembles loose cooked noodles and can be served cold for stir-fried.
There is a need to preserve the fresh tofu, thus the tofu had to be processed in different ways to achieve unique textures and flavors. One method used in preserving fresh tofu is fermentation. A classic example of fermented tofu is the pickled tofu. It is cubed tofu that have been allowed to fully air-dry under hay and slowly fermented from aerial bacteria. It is then soaked in salt water, Chinese wine, vinegar and minced chillies or in a unique mixture of whole rice, bean paste, and soybeans.
Another fermented tofu is the stinky tofu. It is a soft tofu that has been fermented in vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses and are described by many as rotten and fecal. This tofu is fried to a crisp, usually served with soy sauce, sweet sauce and/or hot sauce.
The flavored tofu was innovated to preserve the fresh tofu. Sugar, fruit acids, and flavorants are mixed directly into curdling soy milk while the tofu is being produced. The product is what we call the sweet dessert tofus which include the peanut tofu, almond tofu, mango tofu, coconut tofu. These sweet tofus have the texture of silken tofu and are served cold.
Another famous flavored tofu is the Savory Egg Tofu often called the “Japan Bean Curd”. Whole beaten eggs are filtered and incorporated into the soy milk before the coagulant is added. The infusion of egg makes the tofu to have a fuller texture and flavor than a silken tofu.
Frying is the easiest method of preserving fresh tofu. All forms of tofus could be fried, except for the softest tofu. Thin and soft varieties are deep fried in oil until they are light and crispy. Asian firm tofus and dry tofu can be cut into bite-sized cubes or triangles and deep fried until golden and crisp. This maybe served with sauces or maybe cooked longer in sauce. This is also best added to hot pot dishes.
Frying, as a method of cooking tofu is my favorite. Fried tofu is very versatile. I have been adventurous and experimental especially with sauces and side dishes. My favorite vegetables complement the tasty tofu. It could be served with a wide variety of other foods. I have to remind you though, be choosy with your choice of cooking oil.
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