Sometimes, you look in the fridge and you just don’t know what to cook. There are the usual basic ingredients in there, plus some ingredients that have been partially used up for other dishes. But what can you do with that?
For Annie, it’s all instinct. Or, “simply hantam“, as she calls it.
Here’s how she came up with this “Tofu, Tomato and Egg Scramble”
Continue reading Tofu, Tomato and Egg Scramble
UPDATED Bun Rieu Recipe here
This is a Vietnamese soup noodle dish that features a shrimp, tomato, and tamarind flavored broth, pork meatballs with spiced minced crab meat and minced shrimp, tofu, rice noodles, and shiso leaves. Annie makes this about every 6 months, and the huge pot never lasts more than two days. It is intensely flavored, and savored to the last drop!
Aloha, Nate.
Our friend Bea introduced us to this savory baked tofu, which is a very firm tofu that is flavored with soy and star anise. It smells kind of like tea eggs. The texture is similar to portabella mushrooms. We sliced it up and stir fried it with onions, chicken, and julienned carrots. Flavored with oyster sauce, soy sauce, sugar, salt and pepper. Very easy to make, and very tasty as well!
Aloha, Nate