SOYA BEAN KHEBAB

Ingredients

1 Olonka Soya bean.
4 Satchets (4 tablespoons) of Nigari or edible Epsom salt.
1 cup of khebab powder (mixed with spices).
Tin tomatoes gravy.
Sliced onions and green pepper.


Preparation

1. Clear the Soya bean of foreign materials and soak for 3 - 4 hours. NB: Do not soak for more than 41/2 hours.
2. Wash the beans, drain water off it and mill to a smooth paste.
3. Add a bucket of water and to the milled soya beans and mix thoroughly. 
4. Sieve the mixture through a fine net and squeeze out the liquid in the mixture into a container bit by bit.
5. Add 1/2 bucket of water to the remaining chaff and sieve again in addition to the 1st sieved liquid.
6. Pour the sieved liquid into a suitable pot and place it on fire for about 45 minutes.
7. After 45 minutes of boiling, dissolve the 4 Sachets (4 tablespoons) of Nigari or edible Epsom in water and add it to the boiling liquid from the sieved soya bean on fire.

Nigari salt, link here: https://amzn.to/2Rvbttb

8. After adding the Nigari or edible Epsom the liquid on fire will begin to curdle in about 2 minutes. After cuddling in 2 minutes, take the content off the fire and put in a sack or cloth that can strain the water out and then tie the mouth of the sack or cloth. Hold the sack and then press it to drain almost all the water from it. 
9. Flatten the content in the sack and put it in a tofu molder box or on a table under a heavyweight for about 1 and 1/2 hours or even more to drain the remaining water out of the substance. You may keep it in the tofu molder box under the weight overnight.

Tofu molder box link here: https://amzn.to/2yKDLJp

10. Take the drained flattened soya bean from the sack and place it gently on a table.
11. Cut it into desired shapes with a knife.
12. Prepare a slat solution and dip the cut soya cake through it.
13. Fry it in cooking oil till light brown in colour.
(At this stage you may use your soya '' meat'' to prepare stew or soup if you like.)
14. Fix the fried soya on sticks together with sliced onions and green pepper.
15. Prepare a gravy with tin tomatoes and sprinkle it on the diced soya on the sticks.
16. Apply the khebab powder mixed with spices on the diced soya on the stick. The gravy will let the powder stick to the soya.
17. Grill the khebab for a few minutes.
18. Serve it hot or cold.

NB: Do not delay any of the processes after soaking the soya beans for 3 - 4 hours until the process when you place it under a heavyweight. Any delay may spoil the whole thing completely.