Burmese Bean Curd
3 cups chick-pes flour ( besan )
15 cups water
1 teaspoon corn or peanut oil
1/4 teaspoon ground turmeric
1 teaspoon salt
1. Mix the chick-pea flour and water together with a whisk or egg beater. Let stand overnight , about 12 hours.
2. Next day, strain the mixture, one quarter at a time, through a thin cotton cloth. Help the mixture through the cloth by stirring and pressing. Scrape out the residue from the cloth and discard it. Let the balance of the liquid settle for 3 hours.
3. With a soup ladle carefully remove 6 cups of liquid from the top of the mixture without disturbing the balance. Discard the 6 cups liquid you have removed.
4. Rub the bottom of a large pan with the oil. Pour in almost all of the balance of the liquid ( 9cups ) and add the turmeric and salt. What remains in the original pan is a thick chick pea sludge, about 1 cup. This should be reserved in a bowl for future use.
5. Bring to a boil the 9 cups of liquid and cook over moderate heat for 30 minutes, stirring continuously. At this time, add the chick-pea sludge, which is a thickening agent, and continue to cook over low heat for 10 minutes more, stirring the thick mixture firmly. Remove the pan from the heat.
6. Turn out the mixture into a tray 12 / 4 inches and 3 inches deep, lined with a clean cotton cloth. Cool completely, uncovered, overnight. At this stage you may slice the firm TOHU of into pieces whatever size you wish. It is ready to use.
MAKE 6 cups
3 cups chick-pes flour ( besan )
15 cups water
1 teaspoon corn or peanut oil
1/4 teaspoon ground turmeric
1 teaspoon salt
1. Mix the chick-pea flour and water together with a whisk or egg beater. Let stand overnight , about 12 hours.
2. Next day, strain the mixture, one quarter at a time, through a thin cotton cloth. Help the mixture through the cloth by stirring and pressing. Scrape out the residue from the cloth and discard it. Let the balance of the liquid settle for 3 hours.
3. With a soup ladle carefully remove 6 cups of liquid from the top of the mixture without disturbing the balance. Discard the 6 cups liquid you have removed.
4. Rub the bottom of a large pan with the oil. Pour in almost all of the balance of the liquid ( 9cups ) and add the turmeric and salt. What remains in the original pan is a thick chick pea sludge, about 1 cup. This should be reserved in a bowl for future use.
5. Bring to a boil the 9 cups of liquid and cook over moderate heat for 30 minutes, stirring continuously. At this time, add the chick-pea sludge, which is a thickening agent, and continue to cook over low heat for 10 minutes more, stirring the thick mixture firmly. Remove the pan from the heat.
6. Turn out the mixture into a tray 12 / 4 inches and 3 inches deep, lined with a clean cotton cloth. Cool completely, uncovered, overnight. At this stage you may slice the firm TOHU of into pieces whatever size you wish. It is ready to use.
MAKE 6 cups
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