Focused recipe
Tofu Balls Almondigas with Misua and Patola
Filipino tofu almondigas soup with patola and misua
Filipino Updated 7/5/2023
Ingredients
Measured from the catalog payload.
- 3 ounces misua
- 1 knorr shrimp cube
- 1 patola sliced
- 1 green onion chopped
- 4 cloves garlic chopped
- 1 onion minced
- fish sauce
- ground black pepper
- 5 cups water
- 1/2 cup cooking oil
- 1 lb firm tofu
- 1 egg beaten
- 1 carrot minced
- 3 tablespoons green onion minced
- 1 onion minced
- 6 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
9 cooking steps
- Start making the tofu balls by pressing the tofu to drain excess liquid. Mash it in a bowl and then add all the tofu ball ingredients. Mix well. Mold into balls. Note: you have the option to fry this in oil or to use an air fryer. This recipe suggests frying these in oil.
- Heat cooking oil in a pan. Fry the tofu balls until the exterior part turns medium brown. Remove from the pan. Set aside.
- Heat 3 tablespoons of cooking oil in a pot. (Note: you can utilize some of the oil used to cook the tofu balls.)
- Saute garlic until it starts to brown. Add onion. Cook until the onion softens.
- Pour water into the pot. Let it boil.
- Add Knorr Shrimp Cube and fried tofu. Cook for 3 to 5 minutes.
- Add patola. Cook for 5 minutes.
- Put the miswa into the pot. Stir and season with fish sauce and ground black pepper.
- Transfer to a serving plate and top with chopped green onions. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Tofu albondigas, almondigas, garlic butter shrimp Public recipe Revision 1