Aug 20, 2012

Guest Post: Miso Tofu Congee with a Side of Walnuts and Chives



Over a month ago, I joined a publishing site called "Food Buzz." There I met many lovely bloggers and have seen the most beautiful and inspiring food blogs. One of the lovely ladies that I have met there is Jen of Jenbeansblog. We have struck a friendship and have followed each other's blog. Jen is one truly creative girl. She has a lovely blog which features delicious and mouth-watering food. I especially love her bread creations and the Asian dishes she makes. It's so nice to know that there are certain dishes that are common to both the Philippines and Taiwan such as the one we are featuring today. 

Filipinos love congee. Locally, it is known as "lugaw" or arroz caldo. While in the Philippines we eat the "lugaw" on its own or with some chicken, in Taiwan they eat it with a side dish of spicy fried anchovies and peanuts. Mmmm. So yum! Why haven't we thought of that? Here she introduces another side dish - one with spicy walnuts and chives! What a great combo. When fall and winter finally arrive this dish will surely be steaming on my stove top. Thanks again Jen for sharing this yummy recipe! Can't wait to try it! So here it is, enjoy! Don't forget to check out Jen's blog when you get the chance. Happy cooking!


Ingredients


2 cups steamed Japanese short grain rice (1/2 brown rice, 1/2 white rice)
4 cups water + additional
1 1/2 tbsp Miso paste
50 g silken tofu
1 sprig green onion, chopped to 1 cubic cm
2 sprigs cilantro, roughly chopped


Procedure


In a large pot, combine steamed rice with water and bring to a boil for about 2 mins. Reduce the heat to medium and let it bubble and thicken, roughly 15 - 20 mins, stirring every so often. Make sure to try a grain of the brown rice to see that it has broken down. The porridge should look sludgy and pasty and starchy and, well... like porridge (as my mom would say).

Add the miso paste and stir to incorporate it homogeneously throughout. Break up the tofu by hand into the congee, then add the onions and cilantro and stir, about 3 - 4 mins. The congee can be eaten as is, or served with the dish below:



Walnuts and Chives

Ingredients

Canola oil
1 glove garlic, finely minced
1 cup chives, chopped 2 cm length
Large handful of walnuts
Salt and pepper to taste


Procedure


In a skillet on medium high heat, fry up garlic until slightly browned, then add chives. Reduce heat to medium. When chives start to wilt, add walnuts and toss around so that the juices cover them. Take skillet off heat, add salt and pepper (or some chili flakes or your favourite spice) and toss again so that the spices coat everything.

Enjoy with a nice big bowl of congee :-)

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4 comments

  1. Oh Abby, you make me want to cook more just so I can hear more flattery ;)

    Mom was the one who taught me most of what I know in the kitchen, esp. not chopping off all my fingers :)

    She also taught me to be open and try everything , speaking of which, I came across this site for Spice city Toronto which features a booth for Philipino food, 'Kanto' is the name: http://www.kanto.ca/

    I'm defintiely going to head there soon, the 'puto' and 'kare kare' look really good , something i have to try. i migth just end up getting one of each....

    ReplyDelete
  2. Great! I hope you can try that out. Kanto in Filipino means street corner so quite appropriate for a booth or a food truck. Puto is like a rice cake and kare-kare is one of my fave viands ever. It's oxtail in yummy peanut sauce. Let me know. Thanks again Jen! :-)

    ReplyDelete
  3. thanks for sharing.

    ReplyDelete

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