Adrianna Tan

Pamelia Chia has a recipe for making soy milk, then using the okara to make a gula melaka granola. Just the sort of recipe I love. (The name of her site 'Singapore Noodles' is a foodie joke. Because there are no Singapore noodles in Singapore. There are many noodles in Singapore. Just not those.)

https://sgpnoodles.substack.com/p/soymilk-from-scratch

#SoyMilk #GulaMelaka #Singapore #Malaysia #TootSea #Food #Recipes

Soymilk from scratch

and a recipe for gula melaka granola to use up all that soy pulp

Singapore Noodles
Jun 10, 2024 at 3:53pmWeb
Show threadAdrianna TanJun 10, 2024
In the post she also speaks of how grocery store soy milks that cater to the western market, try to replicate animal dairy milks by removing the 'beany' taste. Whereas if I drank something like that it would be totally unacceptable. Most of us do not think of soy milk as a dairy replacement, just as tofu isn't a meat replacement. Soy is just in its own special category of deliciousness (and I wish people elsewhere knew how to prepare it better)
Show threadRobert LinkJun 10, 2024
@skinnylatte I was thinking just this morning that instead of a freezer full of fake meat, I should just be eating more tofu in coconut milk.
Show threadMunkaoJun 10, 2024
@skinnylatte The weirdest craving i had after being in New Delhi for a month was for a nice beany cup of soymilk.
Show threadBridge&Tunnel JeffJun 10, 2024

@skinnylatte Bookmarking. I have used the okara in the past but not often, should do it again.

I don't dehull the soy beans when making soy milk and soak them in cool water - I like the beany taste because I want it to taste like soy milk, not a bad copy of cow milk.

Show threadDr. Neon, PhD in TragedyJun 10, 2024
@skinnylatte oh nice! Another way to use the okara~ (mostly I've been using them to make okara patties to eat)