Chilled Taho

I first heard of packaged taho from UP Los Baños. It was not known for its packaging, rather, for its different flavors. I tried one for myself. It was a sealed cup nearly filled with… There was a small spacer near the top which contain the syrup. It was self service. I had to popped the plastic myself and added the syrup. I cannot recall what the flavor was. What I was sure of… the curd was strong enough to hold the plastic of syrup. The one I am seeing from taho vendor has very fragile surface. The man has to scoop it carefully to prevent breaking it apart. The customer must do it instead. Firm taho might have gelatine or other ingredients with the same purpose.

Meeting it again. Chilled Taho. I cannot expect to get it hot because it was packaged to last for several days. It must to be chilled right after production inside the plant. Requires chilled storage during transport and store displays. For sure you know what gonna happen if not. Taho vendors have to make tofu out of their leftovers. The same can be done to chilled taho but it will incur great cost.

kyla's chilled taho

I ate it several times already, but this is the only time I am jotting down my observations.

We brought home several times already. Our kids love it. There was one time that it almost gone to waste. The MRT inspector stopped us. She said it was not permitted inside the train. What was wrong with her? We were carrying sealed and safe products. Not explosive and non flammable.

It was packed in a cup and induction sealed, Zagu style. There was a small space on top to accommodate the syrup which came in a separate PE bag. For health conscious. It is made from non-GMO soya beans. You don’t have to worry about the speculated consequences. The included syrup is light. It barely has effect on blood sugar levels. Enjoy it guilt free.

We brought home several packs during our last trip. We had no special box to hold it. Like the carton fast food chains are giving to hold the softdrinks. We placed them in our backpacks and hand carry bags. As you expected, they tumbled around during the trip and experienced pressures of sorts. It was good the cups and seals were strong. The taho was disrupted. The curds and clear liquid became evident. It was not pleasant. However, the good thing is… it has no firming agent added.

The product was still good despite of disturbed appearance. They were all gone before I knew it.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Taho Vending…

I never know him, not his name, where he lives and other stuffs. What I know is, he is a taho vendor who always pass by. It was only me at first who buy from him. Then came my son, and my daughter. Both became his avid buyer. It is like a routine that they rarely missed him. They know the exact time when he is coming.

fresh home made taho

I asked him one time where he was getting taho. “I am making it myself”, he quickly replied. He is generous adding several details. He accepts made to order tofu. Order it now and deliver the next day. I never tried ordering but my friends and neighbors were saying it is good. Better than what’s on wet public market.

What inspired me was the last thing he said. He is supporting his two college boys with his humble taho business. A permanent company job really is not a necessity to raise a family. Handwork is the key.

The traditional way. The taho vendor carries a short bamboo pole on his shoulder, with two aluminum vessels clinging on each pole ends (pinga in Tagalog). I first saw him doing this. Walking from one barangay to the other. He then acquired a pedicab to carry his goods. Perhaps to increase his market reach and eventually more sales. His last innovation I see is replacing the pedicab bicycle with scooter.

I wish him more blessing. Seeing him in mall with his own successful kiosk is one. I later heard that he is also selling pandesal in the morning and balot at night time.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Taho for Breakfast, Anyone?

I was a bit early today. While waiting for my company, I was walking back and forth hoping to find anything for breakfast. No establishments were opened yet but there were some early vendors offering food to eat.  They were selling candies, cigarettes, donuts, crackers and taho. Speaking of taho. I already saw six men selling. They were early and perhaps targeting employees rushing to their offices but have not taken breakfast yet.

When I was in high school, taho vendors were always offering theirs to us. The purpose was the same, target those who have not taken their breakfast yet. We were not allowed to go school on empty stomach and foods other than bread and rice meal were forbidden early in the morning. I never once bought that time.

I wondered if this street food have enough energy to give. It might bridged the gap between rush and breakfast but not provide enough power until lunchtime. That is overkill.  It is a rich protein source but not a good provider of carb. The added syrup and sago have but still not enough due to minimal quantity.

Again, I gave it a shot. I bought a 10-peso cup. It was filled with taho, spoonful of small sago. and a spoon of caramelized sugar.

breakfast tahoFor the record: I didn’t noticed immediately he was holding a cigarette. He waved his hand and it was gone in an instant. It was obvious he never wanted customers see it. He was supposed to sell hygienic food.

I ate taho about 6:35 am. We left to our destination after a while. I was craving about 9 am. We did a stopover near the convenience store and bought food and drinks. My ten pesos saved me for a litter over two hours.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Selling Taho With No Waste

I was in Tanza National Highschool. Why? My brother’s daughter was a delegate in a taekwondo tournament. My brother  asked me to drive them to tournament place, two towns away from our home town.

We left home very early, I only ate three pieces pandesal and a cup of hot coffee. For me, a morning with no rice is not enough. Most Filipinos feel this way.

I parked my owner-type-jeep in school large play ground. Then I saw a taho vendor roaming around. I called his attention and bought a ten peso cup of curd soya milk.

Its always good to buy taho in early morning because it is still hot.

Before the vendor left, I asked him three questions.

1) Can I take a picture sir?

It was good that he replied yes.

2) What are you going to do with the leftover taho, the unsold commodity? Leftovers are one of the problems of most vendors and restaurant business.

The vendor is processing the leftover taho to tokwa/tofu to prevent wastage. Then he carry the processed tokwa on the next day of adventure.

3) Do you have tokwa? I want to buy some and cook it at home, tokwa’t baboy.

He didn’t have any because his tokwa is always sold out. I need to place an order ahead of time so he can reserved some tofu for me.

the taho vendor

Based on last two questions, it is safe to say that selling taho is a no waste source of income. Sell taho today and sell taho and tokwa tomorrow. One of my friend often buy tofu from taho vendor, an order today is going to be delivered on the next day.

Many people want to buy tokwa from taho vendor because they are sure of its quality and freshness. Only two days old compared to tofu sold in public markets and talipapa.

Jump here to learn how to make taho and tokwa.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

How to Make Tokwa, Miso and Soy Milk

This another training lecture I compiled. This includes tofu/tokwa, miso, and soy milk. You can find taho here.

TOFU/TOKWA

Ingredients
500 gms soybeans
60 gms CaS04 Food grade (calcium sulfate)

Procedures
1. Soak soybeans overnight.
2. The next day, remove as much skin as possible.
3. Grind the soaked soybean with water in the ratio of 1:3, soybeans to water.
4. Strain in a cheesecloth.
5. Boil the milk.
6. Add immediately the coagulant to the newly boiled soy milk.
7. When the coagulation is complete transfer to a wooden mold lined with cheese cloth. Be sure that the wooden molds have holes on the sides and bottom to drain the water out.
8. Apply pressure on the molded soybean curd under the folded cheesecloth on the top of the curd to drain the water faster. Apply light pressure to obtain soft cheese and heavy pressure to obtain harder cheese. The yield of soybean curd from 100 pounds of dry soybean is about 350 pounds.

Coagulants: (60g per 500 g soybeans)
Magnesium chloride, magnesium sulfate, calcium chloride, citric acid (1 percent solution) and vinegar (4 percent acid) may be used as coagulants. Even though vinegar and citric acid are sour, the curds prepared from them are not sour so long as only the right amount is used.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.