Sunday, August 31, 2008

Tofu Arroz Caldo

Yield: 6 - 8 servings.

  • 1-1/2 pound fresh tofu
  • 1 teaspoon fresh ginger finely sliced
  • 1 tablespoon vegetable oil
  • 1 cup rice grains(uncooked)
  • 3 cloves minced garlic
  • 7 cups water
  • 1 medium onion, finely sliced
  • 2 tablespoon fish sauce (patis)
  • 5 stalks scallion(spring onion) finely sliced
  • salt and pepper to taste
  • Cut the tofu into one inch squares.
  • Then deep fry it until golden brown.
  • Set aside.
  • In a large non-stick soup pot over medium heat, sauté garlic in oil until lightly brown.
  • Add ginger and onion, stir for a minute.
  • Then add fish sauce.
  • Add rice, water and a little salt and pepper.
  • Simmer in medium low heat, stirring occassionally for about 40 minutes or until the consistency of a light creamed soup has been reached.
  • Add the fried tofu and correct seasonings to taste.
  • Stir in a small amount of sliced scallion.
  • If rice soup becomes too thick, add a little water to thin it a bit.
  • Garnish individual bowl servings with sliced scallions just before serving.
  • If you prefer, sprinkle a little lemon juice on the soup servings.
  • This will give a pleasant tartness to the dish.

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