入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
Taho
Warm silken tofu spooned into a cup with burnt-brown sugar syrup and chewy tapioca pearls — carried through Manila streets at dawn in two steel drums on a shoulder pole.
来源
食谱提供 Filipino home kitchens · 🏺 传统 · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.
Philippines · warm tofu with syrup and pearls — An ownerless traditional dish, so no cook is credited. The cited article confirms tahô as a Philippine snack food made of fresh soft or silken tofu, arnibal and sago pearl, sold by peddlers. The pearl resting step, the syrup ratio and the do-not-boil-the-tofu warning are this book's own.
Watch it being made · 3 videos
⏱ 40 分钟🍽 4 人份🔥 230 大卡🇵🇭 菲律宾
素食纯素无麸质无乳制品
步骤
Boil the tapioca pearls in plenty of water for 12 minutes, then cover, off the heat, for 10 more until no white centre is left.
💡 The rest off the heat is what removes the chalky middle. Boiling it longer instead just dissolves the outside into slime.
Melt the brown sugar with the water, vanilla and salt and simmer 12 minutes to a loose syrup that coats a spoon.
Drain the pearls and stir them into the warm syrup — this is arnibal.
Warm the tofu gently — steam it 8 minutes, or 90 seconds in a microwave — until hot right through but not bubbling.
💡 Hot, never boiling. Boiled silken tofu contracts, weeps water and turns spongy, and it cannot be brought back.
Scoop the tofu into cups in wide flat spoonfuls, and spoon the syrup and pearls over.
Eat straight away, while it is still warm.
💡 小贴士
- The scoop matters. A taho vendor takes wide shallow slices off the top of the drum so the curd stays in sheets — dig with a spoon and you get a cup of rubble.
- Made from soy, sugar and starch, so it is vegan without anything being taken out — which is not true of most street food anywhere.
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