IMBB 11 - Mr Bean Breakfast
♥ Mr Bean Breakfast
This is my first IMBB participation. It is the 11th edition hosted by Cath of My Little Kitchen and she has picked an interesting theme: Beans! I have always watched with great admiration the creative recipes everyone has come up for every IMBB. My recipes aren't at all creative. IMBB 11 has come in the right time, I would say because I have just started making my own soy milk and slowly venture into experimenting with various recipes using the leftover ground soy from making soy milk.
The Chinese has been cultivating and using soya bean in many different ways for thousands of years. In China, soya bean is considered as one of the 5 holy crops, along sides rice, wheat, barley and millet. Soya bean is very versatile and is consumed in many different ways: soy sauce, tofu (beancurd), tempeh (fermented beans), soya sprouts, miso and soy milk.
I have always preferred soy milk to cow's milk, mainly because I found cow's milk gives me a bloated tummy. Besides, soy milk is said to be a lady's beauty drink. It is rich in isoflavone and a rich source of proteins for a vegan. It also helps in lowering blood pressure, assist with diabetes and most importantly it has no cholestrol. And for those on a weight management diet, drinking a small glass of soy milk before bed is said to help speed up your metabolic rate so you burn more fats when you sleep. Soy milk is definitely a magical staple for the ladies!
♥ tabeshimashita @ pinkcocoa's kitchen on 23 Jan 2005
♥ Okara Pancake
Okara is the leftover ground soy from making soy milk. Usually this is deemed useless and thrown away. This was what I did before I found out its nutritional value. Okara is very rich in isoflavone and a very good source of fibre. I have used it to thicken sauces, added to dumpling fillings and mixed with mashed firm tofu and chopped veggies to make tofu patties. You can even stirfry it with a little bit of oil, soysauce until it is dry and fluffy and you get instant vegan pork-floss! If you don't fancy cooking the leftover ground soy then use it as fertilisers to your plants. It's just so rich in nutritions and very versatile, so don't throw them away but start up your creative engine and try and do something with it!
Our breakfast today is totally very soya beany so we named it after our favourite funny man: Mr. Bean. The recipe uses Asian style soy milk which is more diluted than the usual soy milk available in supermarket.
♥ Okara Pancake
recipes from Happy Kitchen Magazine (Taiwanese Mag)
60g cake flour*
1tsp baking powder*
2 eggs, beaten
150g okara**
300cc soy milk (original flavour)***
1tbsp honey
25g butter, melted
1. Stir together cake flour and baking powder until well mixed. Then sift once.
2. In a large bowl, mix beaten egg with okara. Then slowly stir through soy milk until well combined.
3. Sift in flour mixture and mix. Stir in honey, followed by melted butter.
4. Let sit for 30 minutes.
5. Heat up a non-stick frying pan or skillet and spray a thin layer of oil or butter over. Spread about 2-3 tablespoons of the pancake mixture into the pan.
6. Flip the pancake over when bubbles started to appear on the surface. Cook for a further 30second to 1 minute.
7. Serve with honey or maple syrup.
Notes:
* You can substitute self-raising flour and it works well. I used wholemeal SR flour.
** Make sure the okara is well rid of liquid. This is important in using okara in cooking else you might have a soggy dish. However, whether the okara is well dried or not isn't that critical in this pancake recipe. Just make sure you have a reasonably dry ground soy is good enough.
*** You can also use unsweetened soy milk. Simply add 3 heaped tbsp icing sugar to the mixture before step 3. Or you can omit the honey and use the mixture to make a savoury pancake by mixing chopped veggies like corns, capsicum etc and a pinch of salt with the pancake mixture just before you are about to make the pancake.
♥ Okara Pancake with honey
The pancake is soft, smooth and silky. It kinda resembles McDonald's breakfast pancake except that this is a healthier version with hidden fibre inside. We couldn't really taste the ground soy in the pancake. ShinChan (my kitchen lab guinea pig) was surprised when I told him after breakfast that the pancake was indeed made of soy milk and the leftover ground soy. He thought it was ordinary pancake I was serving him.
Served together with a warm or cold soy milk, this breakfast is indeed very beany!
♥ Chocolate Okara Pancake
I have not forgotten fellow chocoholics out there. I have also made a chocolate version of the okara pancake by adding a couple spoonfuls of cocoa powder (you can even use Milo) to the pancake mixture. Just another great excuses to start my day with a luxurious yet healthy chocolicious meal!
♥ pinkcocoa tabete @ Sunday, January 23, 2005
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