Shrimp With Tofu and Salted Anchovy Fry

People are generally complex beings but Jan’s complexity is tenfold. He is so unpredictable that he surprises even himself sometimes. For him I suspect that’s like turning a curve and coming face to face with a handsome man (by alien standards) in a mirror. He thinks of the most unusual things, like this recipe here. It almost makes me think he had past lives in different continents. There’s a little bit of the east and west in it, but that’s a good thing. Otherwise I’d be bored at first bite.

Ingredients:

¼ kilo shrimps, shells removed
4 tofu squares cut in cubes
2 tablespoons ginamos/ salted anchovy fry/ anchovy fry in brine
3 cups of water
onions
shrimp bouillon cube
green onions, chopped

Procedure:

1.) Put water in a pan and add the bouillon cube. Let it dissolve.

2.) Add tofu and cook for two minutes. Remove the tofu and set aside.

3.) Put shrimp in pan and cook for five minutes or until color has changed. Remove pan from heat and drain. Set shrimp aside.

4.) In a new pan, heat oil and sauté onions. Add the salted anchovy fry. Cook for a minute or two and then add in the shrimp and tofu. Mix and cook for another two minutes.

5.) Transfer shrimps and tofu to a dish and garnish with green onions. Serves four.

Wife’s Verdict:

I’m thankful I was born in the Philippines because that makes ginamos or anchovy fry in brine the other love of my life. I can eat it for a week and not complain. For those who have never tasted it before though, it does take some getting used to. I should say though that socialites should really just put ginamos in the same league as wasabi and caviar. If you can learn to love these two, you can learn to eat ginamos.

The addition of ginamos in the mix is definitely what made the dish interesting. It gave just the proper balance to the richness of the shrimp and the blandness of the tofu.

Jan’s Quip: “You should buy me kitchenware.”