Wednesday, June 28, 2006

Rice Porridge and Tofu in Soy Sauce

After much deliberation (pizza, maggi goreng, cereal, chocolate cake), we finally decided on bubur (rice porridge) for our lunch today.

clockwise from bottom: fried anchovies, fried potato dices, tofu in soy sauce, spoon. All on rice porridge.

Rice porridge
In a big pot, put in 1 cup of rice with at least 4 cups of water. Bring to a boil on high for 5 minutes, then reduce heat to medium. Let simmer till porridge thickens. Add more water if required. Porridge wont overcook, but might burn if the water is dried out, so watch out.

Fried anchovies and potatoes
Deep fry anchovies till crispy.
Dice potatoes, deep fry till cooked.

Tofu in Soy Sauce
1 box of extra firm tofu (or 2 pieces of tauhu)
1 clove garlic
2 cloves shallots
1 tablespoon of taucu (fermented soyabean, optional, but it tastes better)
3 tablespoons of sweet soy sauce
salt n pepper to taste

Dice tofu into bite sized pieces, deep fry or pan fry to toughen up the outer surface (this also makes the tofu hold on to the sauce better). Set aside.
In a pan, saute thinly sliced garlic and shallots in a bit of oil till fragrant. Add in the taucu and fry for a bit before adding a little bit of water (to avoid the garlic from burning).
Add in soy sauce, salt/pepper to taste, stir to incorporate.
Add in the fried tofu, stir gently as not to break them up.

Multi-tasking (i.e. While the porridge is boiling, cut and fry the tofu. While frying tofu, cut the potatoes and peel+slice the garlic+shallots. When tofu is done, fry the potatoes, then anchovies. While porridge simmering/thickening and potatoes or anchovies are frying, make the tofu in soy sauce), got our lunch ready within 45 minutes.
The kids havent tried the tofu yet, so I don't know if they like it, but it was pretty yummy to me :) it goes well with the porridge.

I think this would be a good dish for a weekend brunch ;)

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