pesto cod w zucchinis & tomatoes

2011.06.27 § Leave a comment

if you know me well, you know i’m not a big cook… i mean i love to, but it is hard when you don’t have your own kitchen to practice in…

it was one of those rare occasions that i rolled up my sleeves… hence my cod, actually i think it was halibut to be exact was slightly under-cooked…

i felt so embarrassed that i had to nuke it… sorry mon l’amie… i will do better next time…

at least the Tomato Tofu Egg Drop Soup 番茄豆腐蛋花湯 was alright…

2 tomatoes
1/2 package of tofu
2 eggs, whisked
2 cups water
1 cup vegetable stock or chicken stock
salt, to taste

Rinse the tomatoes.
Soak in boiling water for a few minutes and remove the skin if desired.
Cut into smaller pieces and remove the seeds. Set aside.
Cut tofu in to 1 to 1.5cm cubes.
Use a large pot, pour in water and the stock, then bring to boil over medium-high heat.
Add the tomatoes and cook until tender. Lower the tofu carefully. Once it boils again.

Turn off the heat.
Steadily pour in the whisked egg and gently stir around with chopsticks, a large spoon or a fork.
The egg should immediately turn into ribbons. Season with salt. Serve hot.

adapted from:

20110529 chef nw


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