milk and curd …..

by Chef Ben posted September 12, 2009 category General

Another great Singapore energy breakfast food, Soy Bean Curd and Soy Bean milk (another of my favourites of a long list of local dishes).

beancurd2

Very quickly, the soy beans are washed and soaked overnight, it is then placed under a grind. then transferred to a pot and brought to a boil (being very careful not to burn it as the heavy residue sinks to the bottom). Then maintain at a temperature of about 72degrees for 14 minutes or so. While it is still hot, strain through a muslin cloth. And there you have it, soy Bean milk !

As for the curd, taking the correct proportion of soy bean milk, mix that together with freshly minced ginger and leave it curdle. Carefully removing the curd which has been separated from the curdling liquids. Then make your simple syrup with pandanus leaf ! http://www.uni-graz.at/~katzer/engl/Pand_ama.html

The most famed would be the Rochor Original Bean Curd. The milk is rich but not heavy and the curd is silky, which is light on the tongue. I personally think that the curd could be deeper in flavor, as the syrup seems to overpower the overall taste (or is it just me………again?)

The interesting point would be it’s operating time. It is opened from noon till midnight, even thou this is a particular breakfast dish is also eaten through different times of the day (Singaporeans, go figure!)