Foot and Fire

Having a firm tofu in the house is a joy because it's easy to cook and enjoy. I also feel the need to review the Season 1 of Culinary Wars because that highlighted the ways on how to enjoy Tofu when the chefs developed several dishes out of it. So far, I did Tofu Sisig and this. If tofu comes in blocks, I can do some White Spoon/Black Spoon kitchen moves.  Tofu and Kimchi Stew 1 T Olive oil 3 cloves garlic, chopped 1 medium onion, chopped 250 g tofu, cubed 1 cup water 3T kimchi 1T Kimchi juice 1t chili paste 1t Oligosaccharide (or any preferred sweetener) 1t Mirin (or any cooking wine) 1 t fish sauce 1T nutritional yeast (optional) Salt In a pan, saute garlic and onion in oil. Add the cubed tofu and brown the sides a bit.  Add water, kimchi and kimchi juice. Let boil. Add the rest of the ingredients and let simmer. Adjust salt according to preference. Serve on top of rice. Serves 2.

Wondering how to turn tofu into sisig? Here is my secret-no-more recipe. Tofu is a favorite in the house when it's made into sisig. This one has the kick of the chili as I bought some from a backyard owner and got some white onions from the market so I generously used it. If you have no calamansi  use acv or apple cider vinegar. Got olive oil, but you may use other kinds of oil.  750g Tofu, chopped Olive oil for frying  Olive oil for sauteeing 3 cloves Garlic, minced 3 medium white Onions, chopped 10 seeded chili, chopped  4 chili, chopped Sauce (see mixture below) Salt and pepper 2 eggs Mayonnaise Sauce 4T soy sauce 4T premium soy sauce 4T worcestershire sauce 4T fish sauce 2T hoisin sauce 2T calamansi juice 1. Line the airfryer basket with banana leaves and spread the tofu thinly and airfry for 10min for 190c. Reapeat till done. 2. In a deep fryer, add oil and deep fry the tofu for 3minutes depending on desired doneness. Add more time for cr...

Fish Soup is the easiest to prepare. We all love the steamy hot soup as it comforts our hungry stomach and thirsty guts.  This recipe is extra special as I finally found time to use the mustard leaves from my garden in a Sinigang or a Filipino Fish Soup with hint of Sourness from batwan, tamarind or guava but in this recipe, I used lemon juice. The Miso is a japanese cobdiment which ferments soybeans too. So this Sinigang sa Miso is a marriage of our broth-warding soups from two cultures. Enjoy. Tomatoes, quartered Onions, quartered Chives, chopped Miso paste Fish sauce Worcestershire sauce Tofu, cut to serving size Fish Fillet, cut to serving size Salt and pepper Lemon juice Mustard leaves, cut into serving pieces Heat a liter of water in soup pan and add tomatoes, onions and chives and the miso paste, the tofu slices and the sauces and bring to boil. Add the cut fish and let it boil again. Add salt and pepper and the lemon juice. Adjust heat. Let the soup Simmer. ...

Tau chiam for Pinoys refers to dry flat noodles with about 1/3 inch width. It accompanies molo soup balls or misua with sardines combination. Here is my quick supet soup. I used canned sweet corn but a fresh one is the best if it is in season. I used a handful of tau chiam so it won't absorb the soup base. I enjoyed this ala carte for my light supper. Oil Garlic, choped Onion, chopped Tomatoes, chopped Tofu, cubed Squash Italian Parsley (reserve some for garnish) Sweetcorn 25g Tau Chiam Salt and pepper Mushroom granules 2 pcs Chilis Malunggay aka moringa  Saute garlic, onions and tomatoes in oil. Add tofu, squash and parsley. Cover for 3 minutes in medium fire. Add sweetcorn and enough water for serving. Cover and bring to boil.  Add tau chiam and seasoning. Cover and boil for 3 minutes or until noodle is cooked. Break chilis into two and add to soup. Finalize the taste. Let boil for 1 minute and add malunggay. Cover and Remove from fire.  Serve ala carte garn...

Step 1. Slice hard tofu  Step 2. sprinkle with salt and cracked peppercorns and dried herbs (or pesto).  Step 3. Wrap individually in the lumpia wrapper.  Step 4. Deep fry in oil and serve crisp and hot! *** ***

By GERLIE M. UY We had dinner in a mall for the first time in our string of travel days. We dined at Hainanese Delights  located in the Robinson's Mall, Puerto Princesa City, Palawan... The food is great and refreshing to our tastebuds, especially the ginger-infused rice and steamed chicken. The condiments. *** Glass noodles. *** The steamed chicken. *** sauce for the steamed chicken. *** Vegetable with fried tofu.. *** Fried chicken. *** Dumplings. *** Dumplings. *** meat and vege dumpling. *** *** *** the ginger-infused Hainan rice. ***