Ingredients:
1 Block of Tofu
1 Onion
3 Cloves of Garlic
1/2 Lb of Bean Sprouts
2 Tsp of Grounded Annatto Seeds
Water - A lot (this is The Mother's word)
2 Eggs Beaten
1/2 Head of Cabbage (In large strips)
1 Tbs of Flour
1 Tsp of Corn Starch
Palabok Noodles or in The Mother's Case, Spaghetti
Salt and Pepper to Taste
*You could add any veggies that you would like.
Topping *if you would like
Hard Boiled Egg
Chicharron
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Preparation:
Cook the noodles (make sure it is not over cooked), rinse, and set it aside.
First dice the onion and garlic and saute it with the tofu in a large wok
Add the cabbage and bean sprouts but do not cook it
for too long.
While that veggies are cooking, mix the annatto seeds with the water until it is fully incorporated.
Strain out the broth and put it back into the wok.
Mix together the corn starch and flour with a little flour until it is fully incorporated.
Turn on the heat to a medium and slowly add the egg, stir constantly. It is a similar technique when you make egg drop soup.
Add the flour-corn starch mixture to thicken.
Take the noodles and put it in the separate bowl or the container you are going to serve it in.
Mix in the veggies and tofu.
Than pour the sauce. Just use enough to coat, I used way too much.
Top with the eggs or chicharron, which I couldn't because of The Baby.
Serve.
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