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Cooking with whole soy beans

 
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CAM
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PostPosted: Sun 10 Apr, 2005 10:32 pm    Post subject: Cooking with whole soy beans Reply with quote

I had a delicious dish in my modest hotel in Cambodia, which hotel is not famous for its food, but is actually not too bad. This particular dish had stir fried fish and whole soy beans in it with some kind of sauce -- but I don't know what, except that I think there was some fish sauce plus (what???) . I had never had whole soy beans before. These were white soy beans. I've tried tofu plenty of times, and after a couple of decades, I'm getting used to the very firm types of tofu. I see from a brief scan of recipes on the net that whole soy beans are not used that much, and many are on health food site. Anyone tried 'em in anything?


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Mats
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PostPosted: Mon 11 Apr, 2005 4:38 am    Post subject: Edamame Reply with quote

Why use dried soy beans? Just buy them green in the pods (edamame) and steam them for 5 minutes, add a bit of salt on the pods, and enjoy with any meal. The frozen pods are now available at mainline grocery stores.


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Mats
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Location: Toronto, Canada

PostPosted: Sat 23 Apr, 2005 3:58 pm    Post subject: Cannot resist a challange Reply with quote

So, of course I've got to give them (dried soy beans) a go. I did a very conventional chilli bean dish. I cooked the beans first - about 2hrs. Then I used them in a dish with onion,garlic,tomato, stock, soy, chicken, jalapeno, ginger, and mexican chilli powder. This worked out very much like a navy bean version would, but has more protein, of course. Putting soy into such a potent mixture is perhaps not the best way to really taste them. While browsing at the library today, I picked up a book by Dana Jacobi called "Amazing Soy" with 240 soy recipes; I'll report back after further experiments.


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