Sunday, November 22, 2009

Tofu Soup

The first time I had this was at Madam Lim's in Jusco Maluri. Since then I have made it a home couple of times, and to date still am not tired of it.

The dish is quite easy to make, and is a healthy one too. Especially sedap to eat during rainy nights, like last night :)

Okay, what you need:
- Soft Tofu
- Broccoli
- Baby corns
- mushrooms
- corn flour
- white eggs
- garlic (pounded)
- Ginger (pounded)
- Chicken breast (sliced) / Prawns

Step 1
- prepare ingredients. Cut Broccoli and baby corn in small pieces


- same goes with mushroom. Cut and wash. If using Oyster Mushroom, make sure you squeeze dry it


- Make the cornflour water mix



-Cut the Tofu in slices (tip: Cut into two first, then cut in slices)
-Fry the tofu till it is goldenish like below


-Separate the egg whites from the yolk. Only use the egg whites


The method:
- Sautee the garlic and Ginger
- Once garlic is golden, put in the chicken meat or prawns. Add water
- Bring to boil
- Once boil, put in solid ingredients first like baby corn and the shiitake mushroom
- Leave it for a minute or two, then add in the tofu, broccoli and cornflour
- Stir and add in the egg whites (continue stirring while adding)
- Close the lid for min or two, and turn off the fire

If ur using a claypot like me, note that the soup will continue to boil in the claypot, so dont leave the fire too long after all ingredients are put in.

The end result... tada...
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