Soya Milk Corn Soup
Serves 6 portions

INGREDIENTS
1 tablespoon soy oil
2 tablespoons dried prawns, soaked and drained
2 tablespoons szechuan preserved vegetables, soaked, drained and finely chopped 
100 gm chicken ham, cubed 
400 ml home-made chicken broth 
1 cup creamy corn
½ cup corn kernels
2 cups home-made soya milk
1 tablespoon cornstarch mixed with 2 tablespoons of water
½ teaspoon salt
¼ teaspoon pepper

METHOD

• Heat soy oil in a non-stick pan.
• Saute dried prawns, preserved vegetables and chicken ham until fragrant.
• Add chicken broth, creamy corn and corn kernels, stir well and leave to simmer until boil.
• Add soya milk and mix well.
• Add cornstarch mixture slowly and stir to thicken soup.
• Season with salt and pepper.
• Serve hot.

Nutrients values per serving
Energy (Kcal)             148     
Protein (gm)               8.6       
Carbohydrate (gm)     18.4       
Fat (gm)                     4.4       
Cholesterol (mg)        16         
Dietary fibre (gm)       0.9         
Sodium (mg)              525

***

Okara Chicken Patty Delight
Serves 6 portions

INGREDIENTS
100 gm okara
200 gm skinless chicken breast, minced
3 chinese mushrooms, soaked and cubed
3 waterchestnuts, pared and chopped
½ cup carrot, finely chopped
2 stalks spring onion, chopped
3 tablespoons soy sauce
½ tablespoon sugar
2 teaspoons sesame oil
1 egg
¼ teaspoon pepper
2 tablespoons sesame seed
2 tablespoons soy oil

METHOD
Drying of Okara

• Preheat oven to 175ºC
• Place okara on a baking sheet or aluminium foil.
• Dry in oven for 10-15 minutes, or until okara becomes slightly moist.

Okara Chicken Patties

• Mix okara, chicken and all vegetables together.
• Add seasoning and mix thoroughly.
• Shape okara mixture into small patties.
• Coat patties with sesame seed.
• Heat soy oil in a non-stick pan.
• Pan fry okara patties on medium heat until golden brown or cooked.
• Serve hot.

* Please use okara from the making of soya milk from raw soya bean.

Nutrients values per serving
Energy (Kcal)             162     
Protein (gm)               11.3      
Carbohydrate (gm)     8.7       
Fat (gm)                     9.2       
Cholesterol (mg)         55         
Dietary fibre (gm)       2.7         
Sodium (mg)              529

***

Banana Honey Soya Milk Shake
Serves 6 portions

INGREDIENTS
750 ml (3 cups) Soya bean milk, unsweetened
330 gm (3 mediums) bananas
1 gm (¼ teaspoon) ground cinnamon
90ml (6 tablespoons) honey
12 ice-cubes

METHOD

• Blend all ingredients until smooth, stirring in between.
• Serve in chilled tall glass.

Nutrients values per serving
Energy (Kcal)             187     
Protein (gm)                6       
Carbohydrate (gm)     34       
Fat (gm)                     3       
Cholesterol (mg)        0         
Dietary fibre (gm)       1.4         
Sodium (mg)              13

***

Frozen Strawberry Dessert
Serves 8 - 10 portions

INGREDIENTS
4½  cups fresh strawberries
2 cups soy vanilla ice cream, softened
1 pkt (85gm) strawberry gelatin or agar agar to which strawberry flavour is added
½ cup boiling water
2 teaspoons lemon juice
2 liters lemon-lime or strawberry soda, chilled

METHOD

• Slice and mash strawberries. Fold in the ice cream.
• In a separate small bowl, dissolve the gelatin in water.
• Stir in the lemon juice and add it to the strawberry mixture.
• Pour it into a freezer container, covered and freeze overnight.
• 15 mins prior to serving, spoon the mixture into dessert glasses and add soda.

***

   Quickly sautéed tofu curry
Serves 6 portions

INGREDIENTS
Tofu Curry

2 gm turmeric powder
100 gm onion, slice into small pieces
150 gm ear mushroom, slice into small pieces
1400 gm white bean curd, cut into small cubes, deep fry until golden brown
350 ml chicken stock
14 ml fish sauce
14 gm chicken powder
8 gm sugar

Garnish
20 gm “om” leaves
60 gm peanut, roast, chop
2 pieces large rice cake, bake
40 ml soy sauce
4 gm red chili, slice
90 gm lemon, cut into wedges

METHOD
Tofu Curry

• Heat about 60ml of soybean oil in a saucepan and sauté the shallots, garlic, lemon grass, chili and curry leaves
• Add in the curry powder, tumeric powder, onions and mushrooms.
• Add in the bean curd and chicken stock, season with the fish sauce, chicken powder and sugar.

Assemble

• Portion out and garnish with the om leaves and peanuts.
• Serve with the rice cake, soy sauce, chili and lemon wedge.

Nutrients values per serving
Energy (Kcal)             685     
Protein (gm)               22       
Carbohydrate (gm)     21       
Fat (gm)                     57       
Cholesterol (mg)         1         
Dietary fibre (gm)        6

***

   Pan-seared tofu with wild rice-shiitake broth
Serves: 6 portions

INGREDIENTS
Tofu
500 gm firm tofu, cut into 6 pieces
50 ml peanut oil

Wild Rice-Shiitake Broth
164 gm wild rice, cook fully
20 gm garlic, chop
20 gm fresh ginger, grate
150 gm Shiitake mushrooms, clean and slice
30 gm scallions
30 ml rice vinegar
30 ml sesame oil
300 ml vegetable stock
Salt, to taste
Pepper, to taste

Garnish
6 gm bonito flakes
6 gm scallion flakes

METHOD
Tofu

• Pan fry tofu in peanut oil.

Wild Rice-Shiitake Broth

• Sauté garlic, ginger and mushrooms in sesame oil.
• Add wild rice and continue to sauté for 2 minutes.
• Add scallions and rice vinegar, season with salt and pepper.
• Add vegetable stock and adjust seasoning.

Assemble

• Place tofu in soup plate.
• Pour liquid around tofu.
• Top tofu with wild rice and mushroom mixture.
• Garnish with dried bonito flakes and scallion flakes.

Nutrients values per serving
Energy (Kcal)           214 
Protein (gm)             10 
Carbohydrate (gm)   12 
Fat (gm)                   14 
Cholesterol (mg)        0 
Dietary fibre (gm)       2

***

   Asian greens & tofu in miso jelly
Serves: 6 portions

INGREDIENTS
Miso Jelly
20 gm dried soybeans
30 gm dried bonito flakes
20 gm miso paste
30 gm (6 slices) lotus roots, slice thinly lengthwise
20 gm (6 stalks) Thai asparagus, trim
20 gm Chinese cabbage, leaves only, trim
150 gm (1 tube) plain tofu roll, cut in half, lengthwise
8 gelatin leaves, soak in ice water
Salt, to taste
Pepper, to taste

Spice Sprout Salad
30 gm large soybean sprouts, clean
5 gm spring onion, julienne
5 gm red chili, julienne
5 gm coriander sprigs
60 gm shallots, slice thinly
30 gm peanut, roast, chop
50 ml honey
50 ml fresh lime juice
100 ml oil

Tempe chips
30 gm (½ cake) tempe

METHOD
Miso Jelly

• Place dried soybeans in 1 liter of cold water and bring to boil.
• Cook till the beans are soft, add bonito flakes and cook for about 10-15 minutes.
• Strain the stock and leave the beans and bonito flakes aside.
• Bring stock to boil and add in miso paste.
• Blanch all the trimmed vegetables in the miso stock. Set aside.
• Boil the stock and reduce to 500 ml. Season to taste.
• Strain off the water from the soaked gelatin leaves and add the leaves into the stock.
• Bring to boil again and leave the miso jelly to cool down slightly.
• Strain all the blanched vegetables and tofu and dry over a kitchen paper towel. Season the vegetables with some salt.
• Cover the terrine mould with a plastic cling wrap.
• Place half the lotus roots, the rest of the vegetables and tofu on the terrine mould.
• Sprinkle the cooked soybeans and bonito flakes.
• Pour in miso jelly and cover it with lotus roots again.
• Set the terrine in the fridge.

Spice Sprout Salad

• Blanch soybean sprouts in boiling water, cool over ice water and strain.
• Fry shallot rings in oil. Strain shallot crisps and retain the oil.
• Mix honey and lime juice.
• Place in a mixing bowl, slowly whisk in the shallot oil.
• Mix all ingredients together with the dressing. Season to taste.

Tempe Chips

• Slice tempe thinly lengthwise with a slicer or a knife.
• Place sliced tempe over a curved mould or bowl and bake at
  70ºC in the oven till crisp and golden brown.

Assemble

• Slice 2 pieces of the tofu terrine about 0.6cm thick.
• Arrange salad, terrine and tempe crisp on the plate.
• Drizzle with a little shallot oil and sprinkle shallot crisps over the salad.

Nutrients values per serving
Energy (Kcal)         284 
Protein (gm)             8 
Carbohydrate (gm)  18 
Fat (gm)                  20 
Cholesterol (mg)       0 
Dietary fibre (gm)     2

***

   Crispy taukwa topped with spiced soybean sprouts & asian fruit salsa
Serves: 6 portions

INGREDIENTS
Crispy Taukwa
480 gm (80gm X 6 pieces) taukwa
1 l soybean oil

Spiced Soybean Sprouts
60 gm soybean sprouts
10 gm green kaiwase
10 gm carrot, shred finely
20 ml soybean oil
2 gm cumin powder
5 gm garlic, chop
5 ml light soy sauce
2 gm black pepper, crush

Asian Fruit Salsa
60 gm mango, dice
60 gm pomelo, dice
60 gm strawberry, dice
30 gm shallot, chop
10 gm fresh coriander, chop
5 gm ginger
Sugar to taste
1 lime, extract juice
Salt & pepper to taste

Garnish
50 gm tempe, slice, fry
Coriander Sprig

METHOD
Crispy TauKwa

• Halve the taukwa lengthwise and use a manual cutter to cut into a round shape.
• Fry the taukwa in a deep fryer till golden brown and put aside.

Spiced Soybean Sprouts

• Mix the soybean sprouts, green kaiwase and carrot with soybean oil. Add cumin powder and garlic.
• Season with light soy sauce and pepper.

Asian Fruit Salsa

• Mix all the ingredients and season to taste.

Assemble

• Place the golden taukwa in the center of a plate.
• Top with the soybean sprout mixture.
• Then pour the Asian fruit salsa around the plate.
• Garnish with tempe and coriander leaves.

Nutrients values per serving
Energy (Kcal)           281 
Protein (gm)             11 
Carbohydrate (gm)   12 
Fat (gm)                   21 
Cholesterol (mg)       3 
Dietary fibre (gm)      1

***

   Gulai tempe (tempe stew)
Serves: 6 portions

INGREDIENTS
Spice Paste
12 gm garlic, peel and slice
5 gm white peppercorns, crush
20 gm ginger, peel and slice
40 gm fresh turmeric, peel and slice
15 gm palm sugar, chop

Tempe Stew
500 ml coconut milk
2 gm whole cloves
240 gm (4 number) fermented soybean cake (tempe), cut in cubes
250 gm tapioca leaves or substitutes
Salt, to taste

Garnish
Fried shallots

METHOD
Spice Paste

• Prepare the spice paste by grinding or blending all ingredients.

Tempe Stew

• Bring coconut milk to boil then add the spice paste, cloves, tempe and tapioca leaves.
• Simmer uncovered until tender and the sauce has thickened.
• Season to taste with salt.

Assemble

• Garnish the tempe stew with fried shallots and serve immediately.

Nutrients values per serving 
Energy (Kcal)          324 
Protein (gm)            11
Carbohydrate (gm)  17
Fat (gm)                  24
Cholesterol (mg)       0
Dietary fibre (gm)     3

***

   Sambal goreng tempe (hot spicy fried tempe)
Serves: 6 portions

INGREDIENTS
Fried Tempe
120 gm (2 cakes) fermented soybean cake (tempe), cut in long narrow strip
200 ml soybean oil

Spice Paste
20 gm shallots, peel and slice
9 gm garlic, slice
20 gm red chilies, slice
20 gm galangal (laos), peel and slice
2.5 gm dried shrimp paste (trasi)
15 ml soybean oil
75 gm chopped palm sugar
45 ml water
15 ml tamarind juice
Salt, to taste
16 gm bird's eye chilies, chop

METHOD
Fried Tempe

• Deep fry the tempe and set aside.

Spice Paste

• Heat the 1 tablespoon of soybean oil and sauté the shallots, garlic, chilies, galangal and shrimp paste for 2-3 minutes.
• Add the palm sugar, water and tamarind juice and stir until the sugar has dissolved.
• Put the tempe and cook, stirring frequently, until the sauce is reduced and caramelized.
• Season to taste with salt.

Assemble

• Stir through the bird's eye chilies just before serving.

Nutrients values per serving 
Energy (Kcal)            491
Protein (gm)              39
Carbohydrate (gm)    23
Fat (gm)                    27
Cholesterol (mg)        110
Dietary fibre (gm)       5

***

   Steamed lobster tofu custard garnished with crab claw & dill
Serves: 6 portions

INGREDIENTS
Steamed Lobster Tofu Custard
1000 ml lobster stock
250 gm whole egg
200 gm silken tofu, cut into cubes (2cm x 2cm)
50 gm lobster meat, cut into pieces
50 gm Shiitake mushroom
20 gm ginger, julienne
20 gm spring onion, slice finely
Salt, to taste
Pepper, to taste

Garnish
Sesame oil, superior quality, a dash
Yellow wine, a dash
200 gm crab claws, steam, sauté
2 gm dill

METHOD
Steamed Lobster Tofu Custard

• Mix the stock and whole egg well
• Mix in tofu cubes, lobster pieces, mushroom, ginger, spring onion and seasoning.
• Position it into 6 serving bowls and bring it to steam for 30 minutes.

Assemble

• Sprinkle custard with a dash of sesame oil, yellow wine and garnish with sautéed crab claws and dill.

Nutrients values per serving
Energy (Kcal)          135 
Protein (gm)            15 
Carbohydrate (gm)    3 
Fat (gm)                    7
Cholesterol (mg)      197
Dietary fibre (gm)      1

***

Source: Soy Signature -- Recipes by World Renowned Chefs
Published in Singapore by the American Soybean Association - Southeast Asia, 1999