Wow, It’s been a while since I did an entry. How’s everybody been? I thought I’d start with something super easy and close to my heart. Lately, I’ve been filling my loneliness from missing my family in the Philippines with what else.. Food. It’s crazy how food triggers specific memories , be it good or bad. Taho is definitely one of that food. It reminds me of so many childhood memories.
If you are wondering what taho is, it’s pretty much silken tofu sweetened with brown sugar syrup and sago (tapioca balls) aka boba. It’s simplicity reminds me of how simple life back then. As a kid, before going to school, I would wait for that super loud controlled scream “TAHOOOOO”, that’s how the taho vendors announce their arrival to the hood. Back then, I always want more than one cup, but the tiny belly can only take 1 , and that would be my breakfast.
When I moved to America, obviously, no Taho vendors anymore, makes me giggle when I think about how my neighbors would react when they hear someone screaming a foreign word in a wee hours of the morning lol. So to all of my fellow Pinoys living in America, this one is for you. Although I know for sure you know how to do it already, because if there’s something we are known for, that would be resourcefulness. =D
Yield: 2 cups
1 tube of Silken Tofu (245g)
1 cup of water
1/2 Cup Brown sugar
1 cup of water
1/3 cup Boba
- Slice the silken tofu. Be careful not to mush it as it’s very delicate.
- Place the silken tofu in a small pot with water and simmer for a minute. remove from the heat and set aside.
- In small pot, heat brown sugar and water until the sugar is melted.
- Once the sugar is melted, add in the boba an let it simmer for 3 minutes over medium heat.
- After 3 minutes, remove from heat and cover. This makes a chewy boba, if you like it more done, simmer up to 5 minutes top.
- Assembly: Fill a glass with silken tofu and the boba syrup.
- Enjoy! =D