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Cooking, Recipe and Food Blog

Soy Yogurt vs. Soy Milk: Which is Best for Kids?

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Image via healthmeup
Image via healthmeup

Food products made from soy or soya have always been popular worldwide. It’s been consumed since the 1960s. One major reason for its popularity is the health benefits they provide to consumers, both young and old.

Soybean is the main ingredient in making soyfoods. In fact many kitchen ingredients contain this such as soy sauce, soy flour, soy nut butter, soy oil, protein concentrates and textured soy protein.

Among the most popular soy foods available in supermarkets are tofu also known as soybean curd, lecithin and soy nuts.

As for the liquid form, soy milk and soy yogurt are most widely used. And both are recommended for kids as well as adults. They’re great for breakfast. [Read more…]

Satay Pork

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Very easy to make, especially if you’re using Peanut Butter to save time. This sauce can be applied to a number of meats, but the classics are Pork and Chicken – you’ll be able to adjust the strength over time when you’ve got a bit more practice, but above all, make sure you’re going to enjoy them!

Satay Sauce

To Serve 4
420g Pork Loin Steaks
8tbsp Dark Soy Sauce
5tbsp Sweet Chilli Sauce
2tbsp Brown Sugar
2tbsp Lime Juice
2cm Piece Root Ginger, peeled and grated
2 Garlic Cloves, peeled and crushed
1tbsp Chilli Oil
175g Crunchy Peanut Butter
150ml Coconut Milk
2tbsp Chopped Fresh Coriander

1. Cut the Pork Steaks into strips about two centimetres wide. Mix six tablespoons of the Soy Sauce, three tablespoons of the Chilli Sauce, the Brown Sugar, Lime Juice, Ginger and a Garlic Clove in a non-metallic dish, then mix in the Pork Strips. Cover with Clingfilm, then leave to marinate in a refrigerator for at least two hours, stirring occasionally.
2. Put some Wooden Skewers in a tub of Cold Water to soak for two hours.
3. Cook the other Garlic Clove in the Chilli Oil over a medium heat, for a minute or two. Begin to add the remaining ingredients slowly (except for the Coriander), and stir until smooth. Make sure you don’t have any patches stuck to the base of the pan. Cook over a low heat until simmering, then remove from the heat and stir in the Coriander.
4. Thread the Pork onto the Skewers, and discard the remaining marinade. Grill for eight to ten minutes, until cooked through. Serve with the Satay Sauce in a dipping bowl and some Lime Wedges

Photo Courtesy of: Juro Tanaka

Tea-Smoked Salmon

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Smoking Fish is a great way of increasing a flavour into Meat and Fish. You don’t need a fancy smoker either – all you need is a Wok and a Trivet, then it’ll be a very easy and quick process to get a great tasting Salmon Fillet.

Honey Salmon

The Fish is given a Soy and Honey glaze, which when infused with the Tea gives a beautiful flavour and aromas.

To Serve 4
100g Rice
100g Brown Sugar
50g Black Tea Lives
1 Star Anise
2 Cardamon Pods
1tbsp Soy Sauce
1tbsp Honey
1tbsp Olive Oil
4 150g Fillets Salmon, skinless
2tsp Sesame Seeds, toasted

1. Layer the Wok with a double layer of Tin Foil to turn it into a smoker. Pour in the Rice, Sugar, Tea Leaves, Star Anise and Cardamon Pods. Mix thoroughly, then place the Trivet on top, so that the Salmon won’t be in contact with the Rice and Tea mixture.
2. To marinade the Salmon, mix the Soy Sauce, Honey and Olive Oil together, then brush over the Salmon. Season with salt.
3. Put the Wok on a low heat, and cover with a lid or foil to prevent the Smoke from escaping. When you can smell the smoke, place the Salmon Fillets on the Trivet or Steamer. Cover with the Lid (or foil), and cook for five or six minutes. You may need to finish the Salmon in the Oven (preheated to 170C) for four or five minutes if the fish is thicker.
4. When the Fish is cooked, remove from the pan. Sprinkle with the Sesame Seeds, and serve.

This is great served with Steamed Rice and a Cucumber Salad

Photo Courtesy of: misscrabette

Soy Glazed Chicken Livers with Chinese Leaves

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This light dish is great as a Starter or as a Main course – if you add some Potatoes, Noodles or Rice to it.

If you don’t want to grill the Livers, you can fry them off, by heating a couple of tablespoons of Sunflower Oil in a pan, sealing the Livers over a high heat, and then add the Juices to the pan, before simmering for three minutes.

Soy Glazed Chicken Livers with Chinese Leaves

To Serve 4
2tbsp Dark Soy Sauce
2tbsp Dry Sherry
1 Garlic Clove, peeled and crushed
1tsp Fresh Root Ginger, grated
1tsp Sesame Oil
1tsp Clear Honey
1/4tsp Chinese Five-Spice Powder
350g Chicken Livers, thawed
50g Watercress
125g Pak Choi, or Chinese Cabbage
1tbsp Coriander Leaves
1tbsp Sesame Seeds, roasted

1. Combine the Soy Sauce, Sherry, Crushed Garlic, Grated Ginger, Sesame Oil, Honey and Five Spice together, until well blended. Wash and dry the Chicken Liver, removing and discarding any discoloured parts, and toss the Liver in the Soy mixture, making sure it’s evenly covered. Transfer to a shallow dish, cover and leave to marinade for two hours.
2. After the two hours, transfer the Livers along with all the juices and remaining marinate to a foil lined pan, and grill as close to the heat for one to two minutes on each side, until browned and cooked through.
3. Place the Salad Leaves and Coriander, and toss in the Sesame Seeds and Juices from the Livers. Lay out on a plate, and place the Livers on top of the Leaves, and serve fresh from the pan.

Photo Courtesy of: FotoosVanRobin

Stuffed Thai Omelette

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A great filling meal, and very easy to prepare and cook. You can easily change the flavours by simply changing the Minced Pork for Minced Beef, or for a Vegetarian Alternative, simply add in some Beansprouts for a bit of texture.
Omelette
This Omelette isn’t the spiciest in the world, however, to add a bit of extra eat to it, add a small Chilli, finely chopped up at the same time as adding in the rest of the vegetables.

To Serve 2
3 Eggs
Salt and Pepper
3tbsp Vegetable Oil
125g Minced Pork
1 Large Garlic Clove
2.5cm Ginger, peeled and grated
1 Carrot, peeled and grated
1 Small Leek, trimmed and shredded
1 Tomato, skinned and finely chopped
1tsp Soft Brown Sugar
1tbsp Nam Pla (Thai Fish Sauce) – Optional
2-3tsp Soy Sauce
1-3tsp Rice or Cider Vinegar

1. Beat the Eggs together in a bowl, with a bit of Salt and Pepper.
2. Heat a tablespoon of the Oil in a large Work or Frying Pan, and cook off the Minced Meat , along with the Garlic and Ginger. Cook through.
3. Add the Carrot and Leek, then stir-fry for a minute, before adding in the Tomato, Sugar, Fish Sauce (if you’re using it), Soy Sauce and the Vinegar, and then season well with Pepper, and keep over the heat for a further two to three minutes. Transfer to a dish, and keep warm.
4. Wipe out the pan with a piece of Kitchen Paper, then put over a medium heat and pour in the remaining Oil, making sure the entire pan is evenly coated, and then pour in the Beaten Eggs.
5. Just before the Omelette is setting in the middle, carefully spoon the filling into the Centre, and fold the four sides over to make an envelope. Place a plate over the top, and turn out and serve.

These go great at a big meal, along with these Vietnamese Fresh Spring Rolls, or the Dim Sum. A great idea is to serve lots of these small dishes as an Asian Tapas meal

Photo Courtesy of: Avlxyz