Ingredients with Measurements:
- 2 tablespoons cooking oil
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/4 cup diced garlic
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon sea salt
- 1/2 cup vegetable broth
- 1/2 cup diced firm tofu
- 2 cups cooked binangkal (rice flour dumplings)
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion, bell peppers, carrots, celery, and garlic and cook for 3-4 minutes, stirring occasionally.
3. Add the parsley, black pepper, cumin, coriander, turmeric, ginger, cinnamon, cardamom, nutmeg, cloves, and salt and cook for 1 minute, stirring constantly.
4. Add the vegetable broth and bring to a simmer.
5. Add the tofu and cook for 2 minutes, stirring occasionally.
6. Add the binangkal and cook for 3-4 minutes, stirring occasionally.
7. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 200 kcal
Fat: 7 g
Carbohydrates: 27 g
Protein: 8 g
Substitutions for Ingredients:
- Onion: Shallot or leek
- Red bell pepper: Green bell pepper
- Green bell pepper: Red bell pepper
- Carrots: Parsnips or sweet potatoes
- Celery: Fennel or celeriac
- Garlic: Garlic powder
- Parsley: Cilantro or basil
- Vegetable broth: Chicken broth or water
- Tofu: Tempeh or seitan
Variations:
- Add 1/2 cup of diced mushrooms for a more flavorful dish.
- Substitute the binangkal with cooked noodles or cooked quinoa.
- Add 1/2 cup of diced tomatoes for a more colorful dish.
Tips and Tricks:
- For a spicier dish, add 1/2 teaspoon of red pepper flakes or 1/4 teaspoon of cayenne pepper.
- For a creamier dish, add 1/4 cup of coconut milk or 1/4 cup of cashew cream.
- For a richer dish, add 1/4 cup of grated Parmesan cheese.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve in a bowl with a side of cooked quinoa or brown rice.
Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
- Toasted sesame seeds
- Chopped fresh cilantro
Pairings:
- Steamed vegetables
- Roasted potatoes
- Salad
Suggested Side Dishes:
- Roasted vegetables
- Baked sweet potatoes
- Steamed broccoli
Troubleshooting Advice:
If the dish is too dry, add a splash of vegetable broth or water.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Binangkal is a traditional Filipino dish made with rice flour dumplings. It is usually served as a snack or as a side dish.
Flavor Profiles:
This dish is savory and slightly sweet with a hint of spice.
Serving Suggestions:
Serve as a snack or as a side dish with a main course.
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Region: Philippine