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Superior Tofu – Fresh Soy Milk

I’ve been looking for a great Soy Milk to make some Chinese recipes with. One particular recipe that was a lot more finicky would be making dou fu fa. I’ve tried my favourite brand of soy milk, and it had 3 ingredients on it’s list. I was thinking it would be okay, but it didn’t set.

During my search, I found exactly what I was looking for! Just Fresh Soy Milk! This was Superior Tofu brand that I found at the Asian grocery store. Because it doesn’t have preservatives, it doesn’t last long – so be sure you have something to do with it before purchasing it! Another option of course is making the soy milk at home, which again wouldn’t last long!

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Homemade Hot Dou Fu Hua – 豆腐花

Home Made Hot Chinese Tofu Pudding

I was craving the Dau Fu Fa that you can get when you go for dim sum, in that large bamboo container with smooth, soft texture… and served with a ginger syrup. So, I tried to make it at home and I was really happy with the results!

Ingredients:
500mL unsweetened soy milk
1/2 tbsp cornstarch
1/4 tsp gypsum powder
30mL Cold Water

First off, it’s VERY important that you find soy milk at the store with nothing besides water and soy milk. I’ve tried this recipe a few times with soy milk with just 1 more ingredient, and it didn’t set at all! I used Superior Tofu – Fresh Soy Milk. Another option is to make the soy milk yourself at home – which I will eventually do and post.

In a pot, boil the soy milk – but watch it, as soy milk boils over really quickly. You don’t need to over boil it, just as long as big bubbles are forming, it’s definitely hot enough!

In another bowl, combine the gypsum powder with cornstarch, and dissolve it in the cold water.

When you’re all ready to go, set a large clean bowl on the table. This is where your dessert will sit and set. Hold the hot pot of hot soy milk in one hand, and the setting solution in the other. Pour both solutions into this big bowl at the same time so it mixes together while pouring. When finished, put a towel on top and leave it alone for an hour for it to set. It’s best to step out of the kitchen, otherwise, you may be tempted to check up on it, and that can compromise the texture. If you haven’t made the syrup yet, now is a good time to make it by boiling some water with rock sugar and ginger. Taste and adjust to how you like it!

Recently, I made a simple recipe for Dau Fu Fa using gelatin. If you just want this dessert and served cold, it’s a great recipe! Here’s the recipe for Dou Fu Hua

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The Grizzly Paw

I love all the food in Canmore, Alberta, and when we stopped by this time, we went to try lunch at The Grizzly Paw which I had known they brewed their own beers and made their own sodas. I’ve tried their soda for the first time from a food truck in Calgary – the Perogy Boyz, and I’ve loved it since then!

It was a busy Saturday afternoon when we went (during a long weekend), and waited about 30 minutes for a table – which I thought was very reasonable, since it was the tail end of the lunch rush! Of course, I sat down to order a bottle of their Cream Soda which is a delicious naturally brewed made with the finest vanilla beans.

I was looking for a lighter lunch option and settled for the Down South Salad Wrap, which was a fresh “salad wrap” made with lots of lettuce, cheese and mango salsa. Inside the wrap had spiced chicken breast with avocado spread on the wrap. When all these ingredients are rolled into a tortilla wrap, it was a delightful lunch!

We also ordered a Mushroom Swiss Burger with Bison Patty with mushrooms, topped with Swiss cheese. This burger became very special after we substituted a “normal” beef patty to a bison patty. You definitely get the gameness of the bison meat which added a lot of extra flavour to the burger.

Overall, this was a fantastic place, and now it really makes sense why the restaurant/brewery is always packed – at any time of day! This is a location I have no problem returning to, as the food is really delicious! I really love that they make their own beverages as that is a special touch of uniqueness they’re able to offer to the community! With plans for them to expand, I’m sure they’ll still be packed!

The Grizzly Paw on Urbanspoon

The Grizzly Paw – Canmore, Alberta

622 Main Street
Canmore, AB
(403) 678-9983

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Nagaraya BBQ Cracker Nuts

My husband really likes Cracker Nuts and I have to be honest, I had no idea what this was prior to meeting him. I’ve seen them in grocery stores everywhere, but I just never had them until recently! They have lots of flavours, and each flavour is very flavourful and tastes like what it’s suppose to be!

Inside a pack of these “cracker nuts” are nuts with a very crispy & crunch coating, that is then tossed in really good flavoured powder. We got the BBQ pack this time, but there are lots out there!

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Homemade Steamed Egg Tofu

Home Made Steamed Egg with Soy Milk

This is a neat one, but delicious steamed dish that goes perfectly with rice! It’s really quick and easy, and I think it’s light and healthy too! so, why not put together a quick dish on the dinner table tonight? Well, this recipe takes a spin off scramble eggs – as you normally put a splash of milk in the scrambled eggs, except you’re putting soy milk in your steamed eggs! Also, you can dress up this dish if you like, or enjoy it as it!

Ingredients:
125mL Soy Milk (unsweetened)
3 Eggs (beaten)
pinch of salt and white pepper

Some people opt out of the white pepper if they’re just looking for the smooth custard look and feel of the steamed egg.

First off, set up your steamer for steaming. This recipe is quick, so you can start preparing this right away! Beat your 3 eggs and season it. Make sure it’s beaten well.

When it’s mixed thoroughly, pour the soy milk into the mixture and beat well again.

Strain the egg mixture through a strainer into a heat proof steam plate, cover it tightly with aluminum foil and set into the steamer. Steam for about 12 to 15 minutes on low.

After you remove it from the steamer, unwrap the tin foil to see the beautiful creation you’ve made! My eggs were over-cooked so it’s not the custard texture that I was looking for on the top as I left it in the steamer so it would stay warm. However, it was smooth and creamy on the inside. I like to add some soy sauce to my eggs, because that is how my dad did it. My mom would actually put a bunch of stuff on top to make the eggs more flavourful. I like the XO Sauce Steamed Egg Tofu for me!

If you like steamed eggs for dinner, try ending with steamed egg for dessert with Dun Daan (Sweet Egg Custard Dessert)