We just booked tickets for our (annual?) trip back to Taiwan! Just look at how excited we are!
If you are at all familiar with Taiwanese culture, then you know that skipping breakfast is a grave error. For about $2.00 USD you can expect a diverse meal of meat in dough, veggies in dough, and… bread in dough?
This last combination is great, but will never cease to confuse me: a strip of fried dough, Youtiao (pictured on the right below), is wrapped in flaky pastry.
There’s no sauce or other element added to unify the bready duo, which is my main point of confusion. It’s tasty and texturally interesting, but makes me reach for a drink in short order! Fresh soy milk (hot or cold) is the perfect complement to any Taiwanese breakfast.
It never occurred to me that I could make my own soymilk (or perhaps I had heard that it was a very complicated procedure) until I experienced a fresh batch made by my mother-in-law.
I especially enjoy fresh-blended soymilk because of the foam!
I don’t like to have soy milk that is particularly sweet, but there is a certain bitterness that needs to be covered up; luckily, I found that a bit of maple syrup does the trick!