Monday, July 23, 2012

Silken Taufu Soup 2

Silken Taufu  Soup, slightly different from my previous recipe which you can fine here. Improved recipe I should say. This time I fried the silken taufu till golden. I omit fish cakes or fishballs, well it taste better as I can feel the slightly firm and creamier texture of the silken taufu.


1 tube silken taufu
1 carrot (diced)
1 potato (diced)
1 medium onion (half)
1 clove garlic
2 cm ginger (sliced)
200 grams chye sim, trimmed
1 cube chicken stock
Chinese celery and fried onions for garnishing. No salt in this dish.Chicken cube is enough.


Pan fried the taufu till golden, only use about 5 tablespoons of cooking oil. Put aside. Fill the pot with water about 500ml approximately. Bring to boil and put all the ingredients except the silken taufu and chye sim. When the carrots and potatoes are cooked, add in the taufu and chye sim. Dash of salt if you prefer. Can have it as it is or with plain white rice


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