Beans

Yes, we made some vadeh! Who would have guessed that we share the same favourite pasar malam delicacies? We both love vadeh and taufu fah. The problem is, of course, they are both not readily available around here. So the only viable—and fun—option is to try and make some ourselves.

To make vadeh we need dhal. I never knew that there are so many varieties of dhal. We bought some moong dhal previously, but apparently the proper variety for making vadeh is chana dhal. Yup. Thankfully, chana dhal is easy to find. I couldn’t believe vadeh is so easy to make.

Now, the taufu fah story is a different matter altogether. Looking at the recipes online, there is a hard way to make it—from scratch from soya beans—and a more manageable way using soya milk. Either way, what I need is a coagulant.

co•ag•u•lant (koʊˈægyələnt)
–noun
a substance that produces or aids coagulation.

co•ag•u•late (v. koʊˈægyəˌleɪt; adj. koʊˈægyəlɪt, -ˌleɪt)
–verb (used with object), verb (used without object)

1. to change from a fluid into a thickened mass; curdle; congeal: Let the pudding stand two hours until it coagulates.
2. Biology. (of blood) to form a clot.
3. Physical Chemistry. (of colloidal particles) to flocculate or cause to flocculate by adding an electrolyte to an electrostatic colloid.

–adjective

4. Obsolete. coagulated.

Dictionary.com Unabridged (v 1.1)

That is where the problem started. The best, traditional option is to use gypsum powder, particularly calcium sulphate. Supposedly, it can be found at Chinese/Oriental shops. I looked at all the Chinese shops I know of around Oxford but none of them have it. When I asked, the shop staff reacted like they had never even heard of it. Oxford is so kampung.

The other option is to use glucono delta-lactone (GDL), also known by its EU code E575. Calcium sulphate is a salt coagulant and virtually tasteless, and produces taufu fah (or generally tofu) that is brittle in nature. On the other hand, GDL is an acid coagulant that leaves a hint of sour to a silkier smooth product. Thanks to Wikipedia for all that!

Needless to say the taufu fah project has not taken off yet. Some recipes suggest using gelatine, but I think I’ll wait till I get my hands on some gypsum powder/calcium sulphate.

I am not giving up on this anytime soon.