Wednesday, July 29, 2009

Undying CRAVINGS!!!

If I haven't mentioned this already, I'll mention this again. I am Asian. Thus, living in this country, I sometimes crave certain food. Also, if rice isn't a part of my diet for a while, I get massive cravings for it. Sometimes, after I eat foreign food such as American, Mexican, Italian, etc, I get cravings for rice. Nothing fills me up like rice does. The fullness that I get from rice is different compares to other food. I really don't know why.

With Vietnamese food, the cravings that I get from time to time is different from when I crave food such as tacos or steak or a burger. Steaks or tacos or burgers are food I get in "the mood" for. Other things such as rice or curry or..."Chè"

"Chè" is a Vietnamese dessert. It's also a dessert I've been craving. Actually, I am not sure if it's strictly Vietnamese, because one I have been craving for is called Chè Thai.

Chè is sort of like a pudding, for the lack of a better word. It's can be liquidy but also a little thick, too-like pudding! Usually the liquid is coconut milk. Sometimes it could be a sort of a caramel sauce. They are devilishly delicious. They are the ice cream of Vietnamese people.

So, several days ago, I was craving for Chè Thai. (Quick lesson on Vietnamese adjectives or modifying words always follow after the noun its modifying...kinda like spanish! So Chè Thai would loosely translated Thai Pudding.)

I hadn't had Chè Thai in a very long time. It is made up of crushed ice, lychee jelly, canned lychee, jackfruit, and jelly. They're all swimming in a deliciously sweet sea of coconut milk.

I don't know why here in America they classify it as a drink because it really is not a drink. It is a dessert. If you order it with your food, all the crushed ice will melt by the time you get around to eating it.

Writing about it makes me crave it oh so much. I think I will have to get myself some soon. You all should try some too.

As always, Happy Eating!

Friday, July 24, 2009

My Great Inspiration!!!

Aside from being a Food-a-holic, I am also a Graphic Designer, filmmaker, animator, poet, writer, and so much more. Although my drive has decreased a lot lately due to changes and stress, sometimes I still urges to do things. That's why there a times when I go on cooking/baking/eating binges of certain things. It's also why when I cook I never cook the same thing twice.

I always has urges of inspirations, "what ifs" moments, and "oooh, maybe I should...". There are a few recipes in which I stay true to. One of them is a Tuna and Macaroni Casserole. Sometimes I put mashed potatoes in it. Sometimes I don't. I like potatoes, but since this special treat is usually an order from my brother. I cook the way he likes it. I really don't know how else to change it though. So, it stays as is.

For the rest of the time, though, I find creative ways to do things even when I try not to.

As I mentioned above, I am a filmmaker or at least for now, an aspiring filmmaker. I co-own an animation company. This has nothing to do with the animation company, though. I have been trying for months to come up with a show or at least a concept for an animated show for a company in Japan. So, as I was thinking and going through what to write for today's post, an idea came to me. It's not so much an original idea but I want to make a show about food/cooking and such.

I like transforming magical girls show. So, I thought I should incorporated it somehow. Michael wants me to do a Magical Girl as Defender of Good Food and fight against Evil Organization of Obesity and Bad Food. It sounds a little too out there for me though. I don't know I'm still thinking about that so...yeah...Will keep you all posted.

EDIT: For those of you who knows a thing or two about anime and japanese shows, just think about it in terms of shows you know. I was thinking something a long the line of a cross between Sailor Moon and Yakitate Japan! What do you all think? Too much? Too least for Japan? Too weird?

Wednesday, July 22, 2009

A Little of This and A Little of That

I am Asian American. Thus, my taste palette has a little bit of Asian mixed with a little bit of American. Some might find that to be a great thing. "You can cook both American and Asian food," they would say, "That's terrific!"

No, no it's not, and no, I can't. Everything I cook is just that: a little bit of Asian mixed with a little bit of American. When I cook American food, or even Italian or Mexican, whatever dish would have a hint of Asian in it. When I cook Asian food, it would taste a little American. Nothing I cook would ever taste exactly like an American dish or an Asian dish.

It's a little frustrating sometimes. I am learning to accept that part of myself. I am a Traveler. I have no definite home (Read my Traveler Blog).

So, with my Asian-American-ness, I spiced up this favorite Vietnamese shrimp dish.

I call it Spiced Pan Roasted Shrimp.

Spiced Pan Roasted Shrimp

green onion/scallions
old bay seasoning
chili powder
fish sauce

1. sprinkle some salt, pepper, old bay seasonings, and chili powder on the shrimps to marinade for about 5-10 mins, longer if you would like.
2. while the shrimps are marinading, sliced up the green onions
3. when the shrimps are done marinading, heat up a pan on high heat and melt the butter
4. add the shrimps, now here, it really depends on your taste, sometimes I like to leave the heat on high and cook the shrimps until it's cooked and there aren't much trace of juices left and then toss in the green onions for about 10-20 seconds.

This time, however, I turned down the heat about half way and let it cook until the shrimp is almost done. Then, I tossed in the green onion and let it cook until the shrimps were all the way cooked.

If anyone really want the original Vietnamese recipe, I can always post it.

I can never cook a traditional Vietnamese dish because I can't. The way I cook is not the same. So, when I crave a traditional Vietnamese dinner, I have to crawl to my aunt's house and eat. They try to teach me, and I try to learn. However, when I cook even when I suppress the creative "what if" urges, it still doesn't taste the same.

It makes me frustrated sometimes. Other times, its not too too bad.

As always, if you're brave enough to try these recipes, tell me how it went. So, Happy Cooking!