ျမန္မာ တိုဖူး လုပ္နည္း

Burmese tofu
A food with Shan roots, is made from water, yellow split peas and "besan" or chickpea
flour.
It is different from Chinese tofu because it is not created from soy milk.
Burmese tofu is yellow and remains firm when cut.
By following the steps below, you can create this unique dish.
In addition to being unique, Burmese tofu is also versatile.
It can be eaten on its own, fried, placed in salad or used as part of your own culinary creation.

Instructions

Ingredients and things you need
* 3 cups chickpea flour
* 15 cups water
* whisk
* two large bowls
* cotton cloth
* pan
* 1 tsp. vegetable oil
* 1/4 tsp. ground turmeric
* 1 tsp. salt
* 12-by-4-by-3 inch tray
Steps
1 Combine water and chickpea flour in large bowl and mix together with a whisk.
Let sit for 12 hours.
2 Strain the mixture into another bowl using the cotton cloth as a sieve. Remove
water and chickpea flour chunks that gather on top of the cloth.
3 Leave the strained mixture in the bowl for three additional hours. Carefully throw
away six cups of the strained liquid.
4 Coat a pan with oil and add the rest of the liquid. Put in turmeric and salt. Save the
thick part that doesn't easily pour. This part is called chickpea sludge and will be used later.
5 Bring liquid to a boil over moderate heat. Stir constantly for 30 minutes. Add
chickpea sludge and cook with low heat for 10 additional minutes.
6 Line tray with clean cotton cloth and pour in completed mixture. Cool overnight
(ဘယ္ကရခဲ့မွန္း မသိေတာ့လို႕ source credit မေပးႏိုင္ေတာ့တာ ခြင့္လႊတ္ပါ။)