|Here’s a few food-related tidbits from recent email correspondence:
Sarah Beauvent from Winston, Salem USA asks:
“I would like to bake the Ekadasi cake and I need potato flour. Is it the same as potato starch? Thank you for your prompt reply!”
Yes! It is the same thing. Happy baking…
S from Sydney writes:
“Can you please give me some recipes using butternut pumpkin. I have never used this pumpkin before.”
Use it like any other pumpkin. Go to my blog home page. See the search box, top right? Key in the word ‘pumpkin’. Quite a few recipe ideas there. (note: It is known as butternut squash in the US.)
“Haribol! I was just wondering what possible snacks or dishes I could make out of buckwheat flour since I am partially gluten intolerant.”
“Pakoras with buckwheat flour batter 60% and arrowroot flour 40% plus salt spices and baking soda are delicious for grain-free ekadasi days.
Buckwheat poories or chapatis with mashed potato as the moistener are very tasty. They take a little care to make since the dough does not contain any bread-rolling-friendly gluten.
You can buy buckwheat pasta also. Finally, buckwheat pancakes, savouries or sweet are hearty!”
Elizabeth from UK enquires:
“Do you have recipes for home-made soya milk or tofu, my sister-in-law is from China and would love to make these but is not 100% sure how to go about it.”
I don’t have exact recipes at my fingertips, no, sorry. It is rather straightforward though.
Soak whole dried soybeans in fresh water overnight, in a cool place.
Crush the whole mix, water and beans until completely processed (a food processor could work).
Boil the mixture.
Strain and squeeze out the liguid – this is the soy milk.
Add a coagulant – nigari (magnesium chloride) is used in Japan for this. Or you could use gypsum (calcium sulphate). The mix will curdle.
Strain the bean curds. Press. Cut.
Detailed description of tofu-making: Here.
Posted by Kurma on 4/5/08; 6:42:57 AM f