One of the thing that I miss being in Brunei is buying taufu fah whenever going to pasar malam. Yes I could have them at some Chinese restaurant but it’s not the same as sipping them while lounging on the sofa either with a book in a hand or watching a movie.
Few months ago, I came across a recipe on how to prepare them. One of the ingredients is quite tricky but I managed to get them during my short trip home. I am sure I could find it here too [I hope] but wasn’t too sure where I could get it from.
Anyway, let me seduce you with my own version of taufu fah.
So the ingredients!
- 150 g of soya beans [to be honest aku agak-agak je, I didn't really weight them]
- 1 liter of water
- 1 and a half tbsp of corn flour *
- 1/2 tsp of sekko or GDL*
- 1/2 cup of water*
- Gula apong/ gula melaka[palm sugar], brown sugar or just white sugar – depending on your taste
- A clean towel
- a pot/container with a lid.
To be honest, when I wanted to buy the soya beans I was like.. how the hell do they look like? Sakai tak sakai aku ni?
This is how they look like, I bought them at the dry ingredients [nuts and such- timbang kilo]/spices section from Giant.
The sekko or GDL thing is the one that I thought was tricky because I have idea what the hell that thing is. From my reading on the recipe’s page, it could be found at bakery supply shop. So when I was in Shah Alam, I headed to Bagus and found it there. Not sure whether sekko is the same thing as GDL though.
As for gula apong, there is how it looks like
If you bake often, you would notice it looks similar to baking soda, natrium bicarbonate, cream of tartar etc. So be sure to read the label carefully because there will be some idiots mixing the bottles in a section.
- Soak the beans for about 4 to 5 hours. When it’s done you will see that your beans are bigger then the dried ones
- Like any other beans, soya beans comes with outher layer [kulit?] so ramas them to extract the skin. To be honest, I got lazy and only did this half way.
- Blend the beans with 1 litre of water.
- Filter them using a muslin cloth-filter – something like penapis teh used by mamak.
- Mix the ingredients which are mark as * together. Stir well.
- Boil the air tapisan or we can also call it air soya. The original recipe called for screw pine leaves to be boiled together with the air soya but I had none so aku belasah je boil macam tu. Next time I shall try to boil it with a little bit of ginger – if you love chinese taufu fah, you will understand what I mean.
- Stir it occasionally untuk elakkan from berkerak or hangus on the sides.
- When it is done boiling [make sure berbuih-buih ok], turn off the fire.
- Pour the soy milk into another pot/ container.
- Add the GDL + corn flour + water mixture into the air soya and stir for a short while. Tak payah beriya nak stir sangat. Ini bukan buat cupcakes
- Place the towel on top of the pot/container and cover with the lid. The reason why I use a towel is so that the towel will absorb the steam from the milk – so it won’t drop back in. Plus it sort of makes the pot/container air tight which is good for the proses pengerasan.
- Leave it for an hour. Try not to take a peek. I know it’s hard but just try hehe.
- While waiting for the soya milk to transform into taufu fah, prepare the air gula.
- Since gula apong is widely available here, I used it instead of gula melaka. Gula apong taste less sweet than gula Melaka but still have that intense taste.
- Add the gula of your choice, add water. The level of water is according to your preference. If you like it thick, use less water and vice versa.
- Boil the ingredients until the gula dissolved. Let cool.
If you like your taufu fah to be served hot, you are ready to go but if you are like me, you could keep both the taufu fah and the air gula in the fridge to cool. Some like to omit the ugly surface on top of the tuufu fah but I didn’t mind it.
After few hours, scoop them andddddd enjoy.