pandan leaves

There&#039;s not one but three different types of fresh soy milk you can make from this recipe (you&#039;re very welcome).

Fresh Homemade Soy Milk (Sua Dau Nanh)

soy bean

water (for thick version)

water (for light version)

pandan leaves (optional)

sugar (optiona;)

Soak

Blend

Strain soaked beans. If your blender can not fit 6 oz beans with 2 cup of water at the same time, then divide into 2 batches. Each with 3 oz beans and 1 cup of water, grind finely in blender until the mixture becomes thick and ivory white puree.

Cook

Put the ground bean mixture in one non-stick pot. Use 1 more cup of water (for thick version) or 2 more cups of water (for light version) to rinse out the blender then add this liquid into the pot.

Cook the mixture on medium-high heat, use wooden spoon to stir the bottom gradually to avoid burning and scorching for 5 to 8 minutes. When you see a frothy foam starts to form and rise, turn off the heat and remove the pot from the stove immediately.

Strain

Put the other non-stick pot inside your sink and place a fine mesh strainer inside it. Put the cheese cloth in the strainer. Make sure it is big enough to allow its edges drape over the rim. Pour the cooked ground beans mixture into the cheese cloth. If the liquid is too hot to handle by bare hands, then let it cool down for 5-10 minutes.

Squeeze

When the ground beans are cool enough to handle, lightly squeeze the extra liquid out. Then add the remaining 1 cup of water to the ground beans for light version add 2 cups, repeat the squeezing process.

Discard squeezed ground beans, return this pot to the stove, heat on medium-high setting. Add sugar and pandan leaves (if using). Use wooden spoon to stir gradually for 5 minutes. Remove from the heat. Chill in refrigerator or add ice to drink.

Our sweet cashew and coconut okra curry might be light but it is also incredibly tasty. Served with a spicy carrot sambol and steamed basmati rice, it is healthy with a capital H!

Cashew and okra curry with carrot sambol

raw, unsalted cashews

coriander seeds

cinnamon quill

cardamom pods

curry leaves, plus 10 curry leaves

fennel seeds

tsp cumin seeds

extra virgin olive oil

garlic cloves, thinly sliced

eschalots, finely chopped

kaffir lime leaves,

pandan leaves (from Asian grocers) Juice of 2 limes

coconut milk

scrubbed,

basmati rice and mango chutney, to serve

(20 grams) desiccated coconut

carrot, peeled, shredded

spring onions, thinly sliced

green chilli, thinly sliced

lime

Mouth-watering Asian flavours spring to life in this super-easy starter.

Chicken in pandan Leaves

chicken

tbsp good-quality satay sauce

(1/3 cup) coconut milk

milliliters (2 tbsp) fish sauce

milliliters (1 tbsp) sesame oil

garlic cloves, crushed

tbsp ginger

tbsp rice flour*

pandan leaves*

milliliters (2 tbsp) vegetable oil

Top 3 pandan leaves recipes from across the web

The most viewed pandan leaves recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Fresh Homemade Soy Milk (Sua Dau Na...

Cashew and okra curry with carrot s...

Chicken in pandan Leaves

Top 3 pandan leaves recipes from across the web

The most viewed pandan leaves recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Homemade Soy Milk (Sua Dau Na...

Cashew and okra curry with carrot s...

Chicken in pandan Leaves

The most viewed pandan leaves recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine