60 Ways Soy. Great Recipe Ideas with a Classic Ingredient

145 Pages·2011·4.02 MB·English

by  MCIA

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COOKERY
Marshall Cavendish
Cuisine
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soy
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soy
Great recipe ideas with a classic ingredient
>>
60
in
ways
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The publisher wishes to thank Lim’s Arts and Living for the loan and use Other Marshall Cavendish Offi ces:
of their tableware. Marshall Cavendish Ltd. 119 Wardour Street, London W1F 0UW, UK •
Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY
Editor: Yong Kim Siang 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd.
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Copyright © 2007 Marshall Cavendish International (Asia) Private Limited Selangor Darul Ehsan, Malaysia
Published by Marshall Cavendish Cuisine Marshall Cavendish is a trademark of Times Publishing Limited
An imprint of Marshall Cavendish International
1 New Industrial Road, Singapore 536196 National Library Board Singapore Cataloguing in Publication Data
All rights reserved Soy in 60 ways :- great recipe ideas with a classic ingredient. – Singapore
:- Marshall Cavendish Cuisine,- c2007.
No part of this publication may be reproduced, stored in a retrieval system p. cm. – (In 60 ways)
or transmitted, in any form or by any means, electronic, mechanical, ISBN-13 : 978-981-261-356-1
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the copyright owner. Request for permission should be addressed to the
Publisher, Marshall Cavendish International (Asia) Private Limited, 1. Cookery (Soybeans) I. Title: Soy in sixty ways II. Series: In 60 ways
1 New Industrial Road, Singapore 536196. Tel: [phone],
Fax: [phone]. E-mail: [email protected] TX803.S6
Online bookstore: http://www.marshallcavendish.com 641.65655 -- dc22 SLS2007015890
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this
book have used their best efforts in preparing this book. The Publisher makes no Printed in Singapore by KWF Printing Pte. Ltd.
representation or warranties with respect to the contents of this book and is not
responsible for the outcome of any recipe in this book. While the Publisher has
reviewed each recipe carefully, the reader may not always achieve the results desired
due to variations in ingredients, cooking temperatures and individual cooking abilities.
The Publisher shall in no event be liable for any loss of profi t or any other commercial
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contents
>> introduction 7
bean curd 10
soy pastes & soy sauces 38
soy beans &
soy bean sprouts 66
bean curd skin &
soy noodles 96
soy milk & soy fl our 116
glossary 140
weights & measures 144
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introduction >>
Soy beans or soya beans are rich natural foods that are highly Other soy products such as bean curd and soy milk are
versatile and can be used in their natural state, fermented rich in soy protein, while soy fl our is particularly high in dietary
to become miso and soy sauce, or made into fl our or noodles. fi bre and tempeh (fermented soy bean cake) provides vitamin
Soy beans easily absorb the fl avours of other ingredients. B12. Soy bean sprouts also contain a lot of vitamin C.
Soy beans belong to a species of legume that is indigenous
to East Asia. Soy beans and soy products have been part Bean Curd
of the Asian diet for many years. The soy bean was even Bean curd is made by adding a coagulant to hot soy milk,
recorded as one of the fi ve ‘sacred’ grains during the time of which results in a smooth and pale curd that is bland in taste,
the Zhou Dynasty (1050–256 B.C.), together with barley, wheat, but highly versatile. There are 3 types of fresh bean curd—
millet and rice. Today, soy beans have become an important fi rm, soft and silken. Firm bean curd contains less moisture
global crop, with America being a major world producer. than other types of bean curd and has a texture like that of
meat. It is usually used in stir-fries or braised dishes. Soft bean
Nutritional Content curd has a smooth texture and is usually steamed, or used in
Soy beans are a good source of complete protein and are soups. It is sometimes also mashed and used in meatballs or
often consumed as a meat substitute. Soy beans also contain patties. Silken bean curd has a very delicate texture and is a
zinc, vitamin B, magnesium and isofl avones, which is a type of typical feature in Japanese and Korean soups or stews.
phytoestrogen believed to help in the prevention of cancer. Other bean curd products include deep-fried bean curd
Soy bean oil contains signifi cant amounts of omega-3 fatty puffs and abura-age. Deep-fried bean curd puffs are golden
acids as well as mono-unsaturated and poly-unsaturated fatty brown in colour with a light, airy texture. They are used in
acids, making it highly suitable for daily cooking. These special soups and stews. Abura-age are thin, deep-fried slices of bean
fat components are also believed to have benefi cial effects in curd and are produced in Japan. These fried thin slices of
the prevention of cancer, in the improvement of rheumatoid bean curd are usually slit open and stuffed with vegetables or
arthritis and in the strengthening of the immune system. Japanese rice.
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Soy Pastes and Soy Sauces Tempeh is a fermented soy bean cake originating from
Soy pastes are made from salted fermented soy beans and are Indonesia. The cooked soy beans are fermented with a rhizopus
used mainly as condiments, in marinades or sauces. The salty mould to create a compact white cake with a fi rm texture and
pastes give added fl avour and colour to stewed or braised nutty mushroom fl avour. Tempeh is typically fried or used in
dishes and to roasted meats. An example is hoisin sauce, a soups, spreads, salads and sandwiches.
glossy, syrupy sauce that is used in Chinese dishes like Peking Sprouts from newly germinated soy beans are used as
duck and barbecued pork. a vegetable. These fresh sprouts are popularly added raw
Another kind of soy paste is miso, which is widely used in to salads, and sandwiches to provide crispness and texture.
Japanese cuisine. Miso is made from combining steamed and Sprouts can also be briskly stir-fried or used in soups.
crushed soy beans with barley and the optional ingredient of
rice. Miso is used to give a rich fl avour and creamy texture to Bean Curd Skin and Soy Noodles
soups and noodles. Bean curd skin is made from drying the layer of skin that
Soy sauce or soya sauce is a fermented sauce made from forms from boiling soy milk. Bean curd skin is a good source
soy beans, grains and salt. Soy sauces vary in taste and degrees of protein and calcium, and is available as sheets or sticks. Bean
of saltiness. The common Chinese light soy sauce has a salty, curd skin in sheet form is soft like fabric, and can be used as
earthy fl avour. It is mostly used to season food while cooking, an edible wrapper for meat, seafood and vegetables.
or as a condiment at the table. Dark soy sauce is sweeter and Bean curd skin is also available in sticks, which are stiff and
less salty, and can be used to add colour to a dish. Store soy brittle. It is generally used in soups or desserts. If stored in a
sauce in a cool place, away from direct sunlight. cool, dry place, the bean curd skin will keep indefi nitely. Discard
The Japanese soy sauce (shoyu) is similar to Chinese light if it turns mouldy.
soy sauce. Japanese tamari, however, is made purely from soy Fresh soy noodles are made from compressed bean curd,
beans, and as such is suitable for people with wheat allergies. and may not be as easily available as dried soy noodles which
This strongly fl avoured sauce is commonly used as a sauce are made from soy fl our. Soy noodles have a chewy texture
for raw fi sh or stews, soups and cooked meat dishes. Another and are best enjoyed in salads or stir-fries.
thick soy sauce is Indonesian kecap manis which contains palm
sugar, star anise and garlic.
Soy Milk and Soy Flour
Soy milk is cholestrol-free and lactose-free. It is commonly
Soy Beans and Soy Bean Sprouts used as an alternative to dairy milk. Soy milk is often used as an
In their raw state, soy beans are toxic and must be thoroughly ingredient in making breads, cakes, other baked goods and can
cooked before consuming. Yellow soy beans can be used as be included in creams, sauces and soups. It can be enjoyed on
a soup base for clear stock. Soaking the soy beans before its own or blended in smoothies and other beverages.
cooking helps to shorten the cooking time. Green soy beans, Soy fl our is ground from roasted soy beans. It is gluten-free
encased in pods, are known by the Japanese name, edamame. with a high protein content. Soy fl our improves the colour,
They are commonly boiled in salted water and eaten straight texture and moistness of baked goods, while imparting a
from their pods as an appetiser, or used in soups. subtle, pleasant soy fl avour to the fi nished product.
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