January 31, 2007

Rice Salad Stack and Tofu Balls

I probably am crazy about rice and tofu despite the fact that I grew up mainly to get used to eat rice as the staple food, and tofu as a humble companion of the kind. Tempeh is the other popular choice at home and I'm trying to sound over the top when sepaking about tempeh. Unfortunately, not many Westerns know or like either tofu or tempeh, and sadly saying, they are hard to find.

Well, I'm not going to be a complaint or something. I'm just missing them, but however, I'm not letting myself being homesick again. Not good for my well-being, really.

Anyway, this rice salad stack just came out of the blue, when I just didn't know what to cook for lunch. The deep-fried tofu balls are just good enough to accompany the salad. We're not a sandwhich-club type of family for I always cook hot food for lunch. Crackers or bread are just some kind of treats. Perhaps you want to cook hot food for a change, here's the recipes.

Rice Salad Stack

2 cups cooked rice,
1 medium red onion, chopped,
5 cloves garlic, chopped,
1 long runner bean, chopped,
1 red capsicum, diced,
2 sprigs parsley, chopped,
3/4 cup cooked shrimps,
1 Tbs olive oil,
1 tsp fish sauce,
salt and pepper

Heat the oil on a frying pan. Cook the chopped onion and garlic until soft and fragrant. Add in chopped vegetables and shrimps. Sautee well. Add in shrimps, mix again. Add in the cooked rice, mix well. Drizzle the fish sauce, sprinkle salt, and freshly cracked pepper. Cook until all vegetables and rice are combined. A minute before removing from the stove, sprinkle the chopped parsley, mix well. Put the rice salad into a teacup or a measuring cup for a good look. Serve warm.



Tofu Balls [gluten-free]

You can serve these balls with a bowl of cucumber raita for a snack or an appetizer. Add more cheese or stuff diced Edam or Mozarella into the balls for melt effect while served warm. I haven't tried to use breadcrumbs due to my daughter's eczema, but you can try that. Just feel free to modify for your personal taste.

2 blocks silk tofu,
2 big shallots, finely chopped,
5 cloves garlic, finely chopped,
1 sprig parsley, finely chopped,
½ cup grated carrot,
1 tsp curry powder,
½ tsp ground whitepepper,
½ tsp ground coriander,
a dash of fish sauce,
1 Tbs gluten-free flour,
¼ cup grated Edam,
3 egg whites,
oil for deep frying

Mix together tofu, chopped shallots, chopped garlic, chopped parsley, grated carrot, curry powder, whiteppeper, coriander, fish sauce, flour, and Edam until all ingredients are well combined. Roll into small balls. Whisk egg whites lightly. Deep the tofu balls into the egg whites, then deep fry until golden brown. Serve warm.



2 comments:

rachel said...

Both look great! Those tofu balls look really original. I'd never think of frying tofu.

Arfi Binsted said...

rachel, thank you!!!