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The taho is a typical Filipino delicacy wherein the usual "manong"(male vendor) carries two bucket-like container with a bamboo stick to balance it at his shouders. Every morning you would always hear a man shouting from the streets "Tahooo!" to call out for his customers. Most filipinos is fond of eating this kind of stuff and most likely serves as a cereal for their daily breakfast routine. Here's how to make one:
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1.) Soak soya beans for 30 mins. in topwater. see video
2.) Dehull the soya beans using your hands until skin of beans are peeled. see video
3.) Soak the soya beans for 8 hours with generous amount of water. After 8 hours, grind the soaked beans as fine as possible(you can use a blender), then cooked it and let it boil in 180 degrees for about 20 mins. see video
4.) Drain the cooked soya beans to seperate the soya milk to the soy pulp. Make sure you squeeze all the soya pulp for excess soya milk.(you can use a ine piece of cloth) see video
5.) Then apply a coagulating powder. Stir one or twice until gel-like form is achieved. see video
6.) Put toppings: Sago, Syrup and milk. see video
7.) Enjoy eating!;-)

For the Taho/Tawa syrups
1 cup brown sugar
1 cup water
Dissolve sugar in water and let it boil for 5 minutes. Use more sugar and cook longer if you want thicker syrup.

10 ounces (1 1/4 cup) sugar or brown sugar
1 cup water
1-2 tablespoons lemon juice OR vinegar OR 1/2 lemon

Boil sugar and water. Add lemon or vinegar and set aside. (Note: some Cantonese recipes call for a bit of ginger; you can also add a pinch of white pepper).

OR For a thin, strong ginger syrup:
8 ounces fresh ginger
2 cups water
1/4 cup granulated sugar OR to taste
Grate ginger. In a sauce pan, combine ginger, water and sugar. On low heat, simmer and sugar to dissolve. Strain before serving.

OR Alternative for ginger syrup: In Asian grocery stores, there is an instant ginger powder on the tea/coffee aisle. Make it about 4-8 times normal strength, add sugar to tasre and simmer until the sugar is dissolved.

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