Tofu and Tomato Soup

This is the supposed last post of my 22 post requirements for my English class, that won't be the case anymore. Over this past semester, I have enjoyed this experience so much. I got to be more familiar with my culinary techniques and my stomach doesn't go empty quite often as before. My "judges" are enjoying it too since they get to taste some very tasty dishes and horrible/yucky "experiments" of mine (sorry!!). I will continue with this post and hopefully, I will keep up the posts with more yummy food.

This post is not actually mine and I obviously did not made this myself. One of the judges was the main "researcher" for this project. Although we are of same ethnicity; however, because our families originated from different regions of Vietnam, so there are some dishes that I have never known; i'm missing out big time. I lived mainly in the Southern part of Vietnam and most of my dishes are influenced by the culinary delicacy of the deep South; however, the judge's family origin came from the coastal area of Vietnam; thus, they are deeply influenced by the seafood flavor.

The soup is best serve when in the cold winter and its broth is quite sweet since the tomato's flavor really complement the seafood base of it. This food is also the perfect cure for hangovers too....you drunkards haha

Ingredients:
1/2 lbs of shrimp
3 tomatoes (diced into 8 chunks)
1 package of tofu
pinch of salt and sugar
one cup of cilantro
4 cups of water or 3 cups of water and one cup of chicken broth

Instructions:
Bring the water to boil
Pour shrimp when boils and let it cook for 10 minutes
Pour the tomatoes in and let it cook for another 7 minutes in medium heat
Cut tofus into medium size cubes and pour tofus in lastly; another 8 minutes in medium heat.

Servings:
This pot should feed around 8 people.
Add some cilantro on top of the soup for garnishing and a hint of herb flavor.


Goodnight Texas,

=]

My next inspiration: GUESS WHAT IT IS!!!

Update

Sooo this post is about an update from the post below *looks down* of the jellatin dessert. As shown below *points down*, those pictures are the pictures of different people's attempt. As for my version, it is very plain and simple as I just simply do not have the time and the supplies to carve a giant masterpiece. I also update some pictures I have taken for some of the ingredients that were used in this post

These are the raw pictures and taken at very bad angle and lighting as well. These pictures are captured by my phone, the infamous iPhone.

This is the base powder in which I have used for this jellatin. As advised, my mom recommended that after i mix this powder with water. I should let it chill for couple of hours. It's one of thos ecooking myth in which is transpread through experiences, not actual science.

This is the condensed milk in which I have grown up with and definitely, i would not like any other condensed milk, ever. If you just cannot find this brand, regular condensed milk of any brand will do; personal preferrence.

The food colors I picked up at HEB. Since these colors are flavorless, you should reconsider about adding some fruit concentrates such as yellow for banana or red for strawberry. I used those two fruit extracts for this jellatin and they complement the colors of this jellatin perfectly.


Before and after pictures of food colorings and flavoring process. I also used coffe/milk flavor mix in these as well. A lil bit of coffee doesnt hurt at all. The coffee must be fresh brewed though for the fragrance of its essence.

These are my products after 25 hours in the fridge and I think they look quite alright. Both judges were impressed at my final products and received 4 thumbs up (just by looking at it). I think the color and appearance are quite ok considering the fact that they are just molded by food containers and cups. I made three cups for my roommates and I.

Goodnight College Station.

=]

Vietnamese jellatin dessert

The inspiration for today's topic was suggested by my mom. My mom is a perfectionist when it comes to culinary quest and she is the master of everything authentic Vietnamese cuisine. Many dishes for this blogs are advised by my mom (through the phone). After receiving the news that I have decided to keep a food blog for a class, she suggested that I should do a Vietnamese food blog titled "Momma's advice" but I rejected it.

Rau cau is a jellatin dessert that is known throughout Asia. Each country has their own version of rau cau and it is a very fun to make. However, it must be noted that rau cau required meticulous attention since the preparations are not hard, yet, quite very easy to mess up. Furthermore, this dessert, like many other desserts, are not one of those that can be serve right away and patience is a must. Like many other dishes I have prepared as well, I made a few changes and trust me, my version of this dessert is nothing like the picture shown of the link. One unique thing about this dessert is that there is no rigid way to make this dessert. Everyone endowed a certain specific creativity and this dessert is perfect for your own good. You can mess around with the color, the patterns, or the shape and sizes of any object. Freewill at work. I have decided to post up some pictures from other websites of their own version of rau cau for you guys to catch a glimpse of the varieties out there. MUST note that each of these pictures are different and different mold were used, one CANNOT shape this dessert by hand and required time to solidify.


ALL these pictures are very unique and diverse and how different and creative you can be with this dessert. AND all these pretty looking rau cau are made possible with their own MOLD and without these molds, it would not be possible. THUS, my version is very simple and normal. I just simply layer the colors with one another for the sake of contrast. I will make another update post about MY version and DEFINITELY they won't be looking like the ones showcased here haha

=]