Sisa Tofu Day
Every Saturday is dofu making day at Sisa Asoke. Chef Wan and her team of student helpers were hard at work since 7am morning. 60 kg of soya bean was soaked the previous night for a minumum of 8 hours
The beans, now all soaked and swell like big fat jelly beans, were pressed. This machine separated the soya juice from the husks.
Only a small portion of soya bean drinks are for drinking, the rest is used for making dofu. Magnesium sulphate was added slowly into the soya bean as chef Wan constantly stirring the po
The beans, now all soaked and swell like big fat jelly beans, were pressed. This machine separated the soya juice from the husks.
The juice was channelled into a huge cooking pot while the husks and beans that are left over from the pressing could be used as compose and animal feeds.
After about an hour of cooking, the fully cooked soya bean milk is ready to be filtered again. Sugar and salt are added onto the filter bag. What came out of the filter bag is tasty soya bean drinks
Yummy, nothing tasted and smelled better than freshly boiled soya bean drinks !
Only a small portion of soya bean drinks are for drinking, the rest is used for making dofu. Magnesium sulphate was added slowly into the soya bean as chef Wan constantly stirring the po
Then the liquid is poured into shallow trays for it to set. Notice a huge heavy weight that is used to press down the dofu and to squeeze any remaining water from the dofu.
After 8 hours of hard work, at 3pm on Saturday, soft and frangrant dofu is ready to be cut into large cubes and stored away. 60kg is enough to make one week supply of dofu for the whole village.
There is no refrigerator in Asoke. To store the cubes for a week, fresh ice is used to line the wall of the storage chest.
posted by Vegie @ 9:55 PM
0 Comments:
Post a Comment
<< Home