Tag: James Cameron

During spring break, I partook in what will (or possibly already has) become the cliché spring break activity for progressive-minded, environmentally-aware Wesleyan students: WWOOFing. For those unfamiliar with this unusual verb, WWOOF stands for World Wide Opportunities on Organic Farms. The organization connects organic farms around the world with volunteers interested in sustainable farming and helping out. WWOOFers volunteer on the farm, and, in exchange, they get to live and eat on the farm for free. It is an affordable way to travel the world, improve language proficiency (or learn a new one altogether), and meet exciting, like-minded people.

My WWOOFing experience on Rancho Magante, a farm in the Dominican Republic, not only introduced me to sustainable farming, but also redefined my conception of eating locally.

Rancho Magante is a sprawling 1,500 acre property located one mile from the Dominican coast. Owned by Henry and Maria Mensen, a newlywed couple who began purchasing farmland little by little two years ago. Their mission is “to create a community that becomes fully self-sustainable by using green energy and green methods of living.” They currently grow yucca, plantains, bananas, papaya, avocado, okra, pineapples, yams, squash, mango, coconuts, oranges, and guanabana. They are also experimenting with lettuce, carrots, cucumbers, beets, beans, corn, tomatoes, eggplants, peppers, basil, parsley and oregano. They do not use pesticides or chemical fertilizers on any of their crops. Despite everything they grow on the farm, there are still hundreds of acres of unoccupied land waiting to be used.

All of the meals I ate there were strictly vegetarian, and the majority of the ingredients come from the farm. Like many Dominican homes, plantains are a staple of their diet. Every morning we made smoothies from bananas, oranges, guanabana, or any other fruit that was ripe and within reach. For lunch we often had fried eggs (from the neighbor’s chickens); an okra, red onion, and tomato salad; and fresh bread. An average dinner would consist of an arugula salad with a spicy dressing made from green tomatoes; mangú, boiled green plantains which are mashed, topped with thinly sliced red onion, and baked in the oven, and fried eggplant. The few ingredients they buy in town are wheat products, since they do not grow wheat on the farm.

Every task I was given on the farm overwhelmed me, since American farms almost always rely on plows and other machines to do the work for us. When I was told to begin clearing a field, I was given a hoe. To dig vegetable beds, I was given a shovel and a pic axe. I learned how to properly water plants, and how to use a machete. I was exposed to yucca, okra and mangú for the first time. I learned what types of soil different crops prefer, how to plant the head of a pineapple in order to grow a new one, and how to pick fruit and vegetables without hurting the plants.

What seemed like simple tasks took hours and were surprisingly exhausting. However, the hard work I did on the farm was indescribably rewarding—especially when sitting down to eat the fruits of my labor (literally). After weeding the yucca fields or making beds for parsley plants all morning, I felt an intimate connection with the food on my plate every meal—I knew exactly where it had come from and it was comforting to know that I had helped grow it. Other than the few times that I have picked a few basil leaves from my backyard and added it to my mom’s pasta sauce, this sensation was foreign to me.

WWOOF counts on the fact that its volunteers learn about sustainable farming so that they can share what they learned with others when they return. Thus, I am looking forward to teaching what I learned to my friends and family at home in order to encourage others to support sustainable farming, or try it out in their own gardens.

Due to Usdan’s recent lackluster culinary performance at brunch, Ellie and I decided to make it our personal mission to skip the ritual morning-after food-fest of cheesy eggs, home fries, and waffles in favor of something a bit more exotic. As gluttonous as the Usdan brunch service, Tandoor’s $8.95 lunch buffet offers a wide selection of authentic Indian cuisine that caters to vegetarians and non-vegetarians alike. This past Saturday, Ellie and I made the trek to Main Street and spent a lovely two and a half hours sitting in the quiet, spice-filled ambiance of the Tandoor restaurant. We sampled every curry, paneer, and korma as we faithfully took upon the all-you-can-eat challenge.

For the first wave of food, Ellie and I opted for appetizers: Paneer Pakora, samosas, and a heaping plate of garlic naan. Far superior to pancakes, the samosa was spicy yet savory, and absolutely mouth-watering when dipped in red tamarind sauce. Next came the bed of basmati rice covered with every color of the Indian-food rainbow. The Vegetable Korma boasted a light, creamy flavor, with an array of carrots, broccoli, and other vegetables mixed perfectly into the dish. This dish will send vegetarians and vegetable enthusiasts to the brink of nirvana. The vegetables are simmered so that all their richest flavors are drawn out. They are also further complimented by the myriad of exotic spices in the dish.

Second to the Vegetable Korma is the Dal Fry. Consisting primarily of yellow lentils, this dish, served steaming hot over a bed of rice, was heavenly. The lentils were cooked to a perfectly soft texture with a combination of garlic and herbs. Best of all, when the sauce of the Vegetable Korma commingled with the Dal Fry, one of the greatest vegetarian sauce creations was born. Because this was an all-you-can-eat buffet, Ellie and I were free to pile our plates high with anything and everything that seemed appealing.

On top of Tandoor’s vegetarian delicacies, the selection of meat dishes at the lunch buffet was exquisite. Chicken is the primary meat option, but the lamb korma is fabulous. Ellie chose to try three different chicken dishes: Tandoori Chicken, Chicken Curry, and Chicken Tikka Masala. All were equally delicious; I particularly enjoyed the Tandoori Chicken dipped in the sauce from the Chicken Tikka Masala dish. For those unfamiliar with Indian cuisine, Tandoori Chicken is just spiced chicken parts baked in a tandoor oven, so it is fairly light, but rich in flavor.

If you are still hungry after gorging yourself on a meal that is sure to keep you sated for the remainder of the weekend, try sampling some of the desserts. Gulab Jamun, which are deep fried milk balls soaked in honey or syrup, are a must, as is the Kheer, or rice pudding. Kheer is a perfect palette cleanser after a hearty, multiple-plate meal at this wonderful gourmand’s paradise.

In short, Rachel and I strongly recommend the lunch buffet at Tandoor. Whether you choose to make this an alternative to brunch, or a nice weekday lunch, you will never go wrong with this very eclectic buffet.

 

Peace, Love and Indian Food!

The Freshmen Foodies

Lately whenever I talk to my friends about food, the magical uses of curry powder always come up. Curry powder just happens to be one spice that I rarely use, so I set out to investigate, asking friends on campus for recipes to create new dishes. I tasted a delicious chicken curry in creamy sauce made with yellow curry powder, mixed Italian herbs, and lemon pepper made by an RA in Clark, Naadu Bentsi-Enchill ’12. Miriam Manda ’12, another RA in freshman Fauver, added the yellow curry powder to her chicken drumsticks simmered in pasta sauce. She learned to make the dish from her friend, Yinka Taiwo ’12. Even though Miriam humbly said that she could never have made the dish as well as her friend, I beg to differ.

“Curry powder” is not a single spice; it is a mixture of variety of spices. WeShop carries curry powder from the “Frontier” brand, which is made up of turmeric, paprika, fenugreek, coriander, black pepper, cumin, ginger, celery seed, cloves, caraway, and cayenne. I recently learned that you can enhance any of the herbs in the curry powder by adding an extra portion of any of the spices listed above, and the flavor won’t be overbearing. Miriam loves her food spicy, and she usually uses the “Caribbean” version of curry powder. To make the WeShop one closer to her desires, I recommend adding extra cayenne pepper and chili flakes.

I tested both of the recipes below in my own kitchen during spring break. These dishes are delicious, presentable, and impressive, yet unexpectedly easy to make.

Chicken Drumsticks in Tomato Sauce from Miriam Manda

Ingredients:

1 pack of chicken drumsticks, about 5 large chicken drumsticks

3 cups water

1 cup pasta sauce (“Roasted Garlic” flavor is recommended)

1/2 onion, diced

1/2 tablespoon canola oil

1/2 tablespoon curry powder, or adjust accordingly

1/4 teaspoon cayenne pepper

1/4 teaspoon chili flakes

salt, to taste

Instructions:

Boil the chicken drumsticks in three cups of water until cooked. Add 1/2 cup of pasta sauce and  simmer. (For thicker sauce, pour out about one and a half cups of the broth before adding the tomato sauce.) In a separate pan, sauté the garlic and onions until they are fragrant. Add the sautéed onions and garlic, curry powder, cayenne pepper, and chili flakes to the chicken. Taste and add salt. You might want to add more spices according to your preference. Miriam highly recommends serving it on rice and steamed cauliflower.

 

Creamy Curry Chicken (Triple C Curry) from Naadu Bentsi-Enchill

Ingredients:

1 pack of chicken breast,

cut into small pieces

1 tablespoon canola oil

or coconut oil

1 teaspoon mixed italian seasoning

1/4 teaspoon lemon pepper

seasoning

1/2 teaspoon ground black pepper

1 tablespoon curry powder

1 cup heavy cream

1 1/2 onion, diced

1 cup mixed vegetables (optional)

1 green bell pepper, diced

salt, to taste

Instructions:

Heat the oil in a deep saucepan, then start cooking the garlic until fragrant. Add the chicken, then immediately add the pepper, lemon pepper, and Italian seasoning and mix them well into the chicken. When the chicken is cooked, add the heavy cream, yellow curry powder, onions, bell pepper, and mixed vegetables. Naadu knows that the juices from the veggies and chicken will be enough, so she doesn’t add any water to the mix. Let it simmer for about 10 more minutes until the curry settles, the oil rises to the surface, and the flavor gets absorbed.

Naadu points out that she always leaves adding the salt until after she tastes the curry. If you add salt along the way, each ingredient soaks up the salt so you end up adding more than is necessary.

Last week, I took an overnight train with a few friends to Udaipur, also known as the “Venice of the East,” in southern Rajasthan. First off, the trains were nothing like the Darjeeling Limited, with those private AC compartments—instead, we were in the crammed sleeper car section which fit eight bunks in a compartment with open windows and zero blankets. The night was cold.

The Venetian canals evoked by the city’s nickname are in reality two lakes that are surrounded by ghats: temples and steps to the holy water in which people bravely bathe to gain spiritual purity. The city, topped with the City Palace, winds up a few hills around the lakes with narrow lanes and brightly painted buildings that wouldn’t seem out of place on a Grecian island. Despite the small-town, touristy vibe, Udaipur is beyond a doubt an Indian city, replete with rickshaws dodging cows on the street, tons of staring men, and the smell of street food samosas.

At the beginning of the semester, I used to ask my host mom for her recipes, but she always just laughed hysterically and told me to just watch her cook. The first problem was that she cooked in the morning while I’m at school, and the second problem is that she never can tell me exactly what she is doing. So when we were in Udaipur, we decided that it would be fun to take a cooking class in order to to recreate what we were eating when we got back home.

I’m so used to Indian food and the amount of spices they use at this point that I’m actually quite frightened that, when I go home, I’ll find American food simply bland. That’s not to say that I haven’t jumped at the limited chances to eat Pizza Hut, but overall, Indian food has continued to amaze and impress me. I have yet to come across something that I disliked (although the curry with fried hard-boiled egg came close) and I’m super stoked for the start of mango season, which everyone keeps saying is next week. Mango lassis. Yum. Crazy side note: Indians don’t have ovens!! They don’t bake food! It is all made on the stove! I guess it only seems crazy in comparison to how much food in the U.S. is baked in the oven. The one time I baked challah for my host family, they didn’t know how to eat it because they couldn’t use it like a spoon to eat their dal.

Anyway, our cooking teacher was named Shakti and ran the Spice Box Cooking Classes in Udaipur, which were held in a small room above his home. We learned, cooked, and then ate a multi-course Indian meal—I thought that I would share the fruits of our labor with you, since this is the first time I’ve actually been able to get a hold of measurements (although some are pretty vague). And remember, as Shakti continually said, “Body needs greasing. Oil is good for health!” Enjoy!

 

Khadai Paneer

Khadai is the name for the Indian wok used for cooking vegetables. This recipe can also be used to make a basic Indian curry.

Directions:

– Heat oil in pan and add diced onions.

– When onions start to brown, add all of the whole spices. When onions are brown, add powder spices, garlic/onion paste and ¼ cup of water.

– Simmer on low heat for 3-4 minutes until water has blended in and mixture is thick. The oil will separate and run on top of the mixture.

 

Stop here and this is the basic curry recipe to which you can add different vegetables.

 

– Add tomato paste and cook again until mixture thickens and the oil separates on top.

– Add green peppers and onions (and any other vegetables that you want) and mix on heat for 2 minutes. Add paneer and mix for one minute.

– Remove from heat and sprinkle a little garam masala on top.

Ingredients

2 tbsp oil

1 small onion, finely chopped

Whole spices

5 black peppercorns

2 cloves

1 black cardamom

2 small pieces of cinnamon stick

½ tsp brown cumin seed

Powder spices (these all come from the spice box which all Indians keep right next to the stove)

1 tbsp coriander

½ tsp turmeric

½ tsp chili powder

salt to taste

2 tbsp paste (this part is a little tricky, but important for making the sauce stick together. It can be made in advance and refrigerated for up to 15 days)

1 onion, 2 cloves of garlic, 2 inches of ginger mixed together in a mixer with a little water to form a paste

2 small tomatoes crushed with a little water, or canned tomatoes

2 small green peppers sliced

1 small onion peeled and quartered

1 small cup of paneer (or tofu)

You might not know it, but there’s a controversy going on right now in the food world. And it’s not the type that concerns fast food or childhood obesity. It has nothing to do with sustainably raised produce or legislation for food safety laws. It doesn’t even concern Wal-Mart.

No, it’s not about any of those things. It’s about peas, and how they should be cooked.

In the food world, the “right” way to prepare a certain ingredient—whether it is steak, tomatoes, or chocolate sauce—is constantly being revised according to the trends of the time. How do we maximize the flavor? How is it “meant” to be prepared? How do Italian grandmothers make it? Today, the simmering debate is about the proper way to cook peas.

Conventional wisdom dictates that peas—fresh from the garden, plucked off the grocery store shelf, or pulled out of the freezer—should only be cooked until they are warm. Any more and we’ll start having nightmares of the mushy peas Grandma always used to force us to eat. But the truth of the matter is, Grandma may have been on to something.

“Controversially, I also love them with the hell cooked out of them, when they deform into wrinkle-skinned beads, but take on a wonderfully savory, creamy character,” wrote Francis Lam, the senior food writer at Salon.

It’s true that cooking garden-fresh peas, just minutes off the plant, requires only a few seconds of cooking. That way, their sweet, fresh flavor stays intact. But unless you have a garden right outside your back door, the peas’ sugar quickly converts into starch. Once this happens, they need to be more thoroughly cooked to reach their peak flavor.

“The stereotype about peas is you take ‘em and you cook ‘em for maybe about twelve seconds,” noted Matthew Amster-Burton on the Podcast Spilled Milk.

But as Francis Lam responds later on the same podcast, “If you cook the damn thing for an appropriate amount of time, it becomes amazing.”

Convincing the world that his pea philosophy is true will be another matter all together for Lam. He offers a few recipes on his blog, including “cumin-ginger stewed peas,” to try to get the adventurous home cook to give his theory a shot. But whether people are willing to cook their peas for that long remains to be seen.  People have strong feelings about how to prepare certain foods, particularly ones they were fed as small children.

“I thought you just warmed them up,” said Damiano Marchetti ’12, “What else is there to do?”

As Francis Lam would like us to believe, apparently a whole lot more. The small, less-than-bite-sized pea is a bit more controversial than it might first appear. Then again, just about any food can and will be argued over. It’s just the nature of the world of food, particularly now, when anyone can instantly broadcast their foodie-opinions online with the click of a button.

Undoubtedly, “the great controversy of how to cook an English pea,” as Molly Wizenberg of Spilled Milk described it, will continue to be fought in kitchens, blog posts, and podcasts across America. And it may be decided that Francis Lam and your grandmother share a common opinion: that a well-cooked pea is a correctly cooked pea.

“Fresh peas are a lie!” Lam declared, “I feel very strongly about this.”

For those of us who did not have the good fortune of visiting New Orleans for Mardi Gras during spring break, Rachel and I have come up with a crafty recipe, full of Weshop ingredients, to bring you a taste of the Big Easy. Jambalaya is a simple recipe that combines a wide variety of ingredients and spices subject to change, depending on your chef’s preferences and availability of ingredients. Moreover, you can always adjust measurements to feed anywhere between four and fifty people. So whether you want to have an intimate dinner or show off to your hall mates, this dish hits the spot. Traditional Jambalaya is made with chicken, Andouille sausage, Tasso ham, shrimp, okra, green peppers, tomatoes and onions. However, feel free to spice things up by fashioning a new version of this classic dish.

Currently at Weshop all of the ingredients for the Jambalaya recipe we will provide you are in stock: one green pepper, one large onion, one bag of frozen shrimp, one can of diced tomatoes, one cup of chicken broth, white rice, and, if you so desire, chicken parts. But keep in mind, for those observing Lent, this will have to remain a meatless dish. Our recommendation: wait until Easter to make this dish. The spices you will need are paprika, cayenne pepper, black pepper, oregano, and salt (to taste).

Once you have procured all of your delectable ingredients, assemble your kitchen supplies: one large pot (with a lid), cutting board, knives, a wooden spoon, and measuring utensils if you have them.

The first step is thawing the frozen shrimp. This can be done by putting them in a bowl and running cold water over them. This should only take a few minutes, and then you can place the shrimp in the fridge. The second step is chopping up all of your vegetables—if you want to enhance flavor, sauté them in a bit of olive oil or butter, but only for about a minute. Proceed by adding the can of diced tomatoes, one cup of water, one cup of chicken broth, one cup of rice, and the chicken parts if you selected them. Then add your spices. If you like spicier dishes, add about two teaspoons of cayenne pepper as opposed to just one. Add a teaspoon of paprika, oregano, and black pepper. Add salt to taste. Stir the ingredients together and then cover and place on low heat for one to two hours. Add the shrimp with about thirty minutes to go on the cooking time. You will know when this dish is ready when the rice is soft and a wonderful smell has permeated every inch of your dorm—making it smell a little less like dirty laundry and a little more like the spicy Cajun aroma of the bayou. Bon Appetit!

 

Peace and Love,

The Freshmen Foodies

We’ve all tried our hand at the panini press. We’ve all experienced the sublime difference between a few slivers of Usdan deli meat on rye and a few slivers of Usdan deli meat on rye delicately pressed between two slabs of heated metal. Sometimes I forget that I am eating in a school cafeteria rather than a gourmet sandwich shop. OK, maybe that’s a stretch. But in my opinion, the ever-expanding sandwich bar, the mini-ciabatta rolls, and the panini press really add a lot to the Usdan lunch experience. Yet, we’ve also all seen the panini gone awry—mangled, dry, and heated halfway through. The panini is not something to be taken lightly, not simply a typical sandwich with a dash of panache. It’s an art form, and this week we’ve tracked down some of Usdan’s Michelangelos, Monets, and Botticellis to share the secrets of their craft. While the line for the panini press can be a little long, the crispy, melty sandwich that comes out is worth it!
Recipes:

Amy’s Panini
By Amy Toig ’14

Turkey
Provolone cheese
Spinach
Tomato
Guacamole
Salt and Pepper

Breakfast Panini
By Elsa Hardy ‘14

Cheesy eggs
Spinach
Red Onion
Mushroom
Bacon
Provolone Cheese

Kaitlyn’s Panini
By Kaitlyn Clark ’14

Swiss cheese
Salami
Banana peppers
Tomatoes
Mustard

Caprese Panini
By Elsa Hardy ‘14

Provolone cheese
Tomato
Pesto
Balsamic vinegar on the side

The sweet potato, a root vegetable that we often mistake for yam, is most commonly found in a pastel orange color in U.S. grocery stores. It is rich with vitamin E, C, A, and potassium, and is equally versatile in cooking. We love sweet potato fries, sweet potato pie, sweet potato puree in soup, sweet potato croutons in salad—we’ll even bake them on the side to substitute other starch options. Here, I suggest another dessert dish employing these delicious, versatile veggies.

In Thailand, I grew up dipping steamed sweet potatoes and taros, another starchy root, in sugar. It was quite satisfying for my young sweet tooth. Now, I cannot handle that same level of sweetness, so this recipe has just the right amount of dulcet, slightly sweet flavor. This dish is adapted from a popular dessert dish: taro simmered in coconut with tapioca pearl. In The New York Times, Minimalist Mark Bittman has suggested that coconut milk adds an extra kick to sweet potato pie, and this similar mix of flavors performs equally well, if not better.

Approximate time: 30 minutes
Makes 4 servings
Recipe:
2 medium size sweet potatoes (about 2 cups), washed, pealed, and cut into small pieces
1 can (1.5 cup) unsweetened coconut milk
1 cup water
A pinch of salt
1 tablespoon brown sugar or as needed
1 teaspoon vanilla extract (optional)
Sesame seeds (optional)

Directions:
Put the coconut milk, the sweet potatoes, and water into a pot. Add a pinch of salt for a slightly salty flavor, which will nicely curtail the thick taste of coconut. Bring the coconut cream and the sweet potatoes to boil, stir occasionally, and let it simmer with the top on until the sweet potatoes are cooked to your liking. Add the sugar and vanilla extract; adjust the portions to your preference, and sprinkle with sesame seeds before you serve. Serve warm or cold.

One tip: When the coconut cream reaches the boiling point, it creates bubbles that will creep to the rim of the pot and can spill all over the stove. Make sure to keep your eyes out for the first few minutes until it reaches the boiling point, and stir every so often so that you can lower the heat in time and prevent a hot mess!

Hello, my fellow frosh and frosh-enthusiasts! As many of you are probably acutely aware, spring break is imminent. If you are anything like Ellie and me, you have been joyously crossing off the days on your planners, dreaming of home-cooked meals, sunshine, and, most importantly, the glorious feeling of having no pressing midterms, research papers, or group projects to complete.

In an effort to whet your appetites in preparation for this lovely break, Ellie and I decided this week to turn off the stove and, instead, crank up the blender and offer to you, our thirsty readers, three recipes, complete with our own specialized tips, for the most delicious spring break mixed drinks ever to grace your pallets. For those of you under the drinking age in the U.S., we promise that these drinks are almost as good “virgin.”

The mojito, which can be loosely translated as the “little soul,” has been a Cuban classic since the 1930s. Although the jury is still out as to whether this concoction is truly rooted in Cuba, or is merely a reinterpretation of the mint julep (brought over by rich Americans basking in the Prohibition-era Cuban sun), this drink still carries with it a flavor and vitality all its own.

To make the mojito, begin by placing 10 fresh mint leaves and two slices of lime at the bottom of a glass. Using a grindstone, crush the mint and lime until the oils and juices are released. Add the remaining two lime wedges and two tablespoons of sugar. Again, crush the ingredients to achieve the best combination of flavors. DO NOT STRAIN THE MIXTURE. Speaking from experience (making virgin mojitos, of course), if you drain the mixture, you essentially flush away the essences of your ingredients. Do not waste the Mojito like this, for it can never live up to its spiritual name if its very essence is floating down the drain. Alas, I digress. Finish the Mojito by filling up the cup almost to the top with ice. Pour approximately 1.5 fluid ounces of rum (which could be Bacardi Superior, but other brands such as Sailor Jerry’s or even Captain Morgan work fine) into the glass and finish with a half-cup of club soda. Stir thoroughly, put your feet back, throw on some music that warms your soul, picture that bright Cuban sun, and enjoy.

Taking a turn for the erotic, our next spring break cocktail is a universal favorite: the Sex on the Beach. This delicious drink is made by combining 1.5 ounces of vodka and 0.5 ounces of peach schnapps in a glass over ice. Fill the remaining space with equal amounts of cranberry juice and orange juice (approximately 2 ounces each), and stir thoroughly. At last, find your special someone, listen to the waves, bask in the sun, and enjoy some Sex on the Beach.

The last drink is a spring break classic. Since not all of us are fortunate enough to enjoy the quintessential college spring break destinations like Cancún or Tijuana, here is a little splash of Mexico you can create in your own kitchen. All you need are some limes, salt, margarita mix, and tequila. Most of the time, the back of the margarita mix will tell you how much tequila to add; however, I find that shifting the measurements a bit actually makes a better drink. For every cup of margarita mix, add 2 shots of tequila. If you like your margarita strong, use Jose Cuervo Tequila, or something a little darker (golden). If you prefer a smoother taste, go for something like Patron (silver). Once you have made your desired amount, put it into a shaker or blender and shake up well to ensure that the tequila has been mixed in entirely. Lastly, rub salt on top of your glass and throw a wedge of lime into the drink. This classic citrus beverage is sure to have you “disfrutando” even the most banal spring break. ¡Olé!

Be sure to try and make some of these, whether you are stuck at school, back home, or in an exotic spring break destination. But please, be smart and drink responsibly.

Peace and Love,

The Freshmen Foodies

In Thailand, we call a clear broth soup “tom jued.” “Tom” means soup, and “jued” translates to being clear, but it generally implies that the broth is light in flavor—unlike tom yum, for example, which is usually heavy on spice and citrus.

When I worked in a restaurant kitchen, I had to save vegetables and meat scraps such as onions, carrots, cabbages, and chicken bones and throw them in a ten-gallon pot for making soup stock. Straining the broth after long hours of cooking was quite a pain. Although no bouillon would beat a homemade broth, convenience makes it a good choice for dorm cooking. I like to use vegetable bouillon when I make tom jued, and I prefer not to use pre-made vegetable or chicken broth because I find the flavor to overpower the other ingredients.

Madame Benoit, a renowned Canadian chef, once said, “I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.” Here, I see the broth as a theme, and what you choose to add is your choice. At the end of the recipe, I will share some variation ideas.

How to go about it:

Add the bouillon into water and bring it to rolling boil. Reduce the heat to simmer and drizzle in the egg, which should cook immediately. Add tofu, mushrooms, onions, celery, soy sauce, salt, and pepper. Cook in low heat for about two to three more minutes. Sprinkle some green onions or cilantro when served.

Variations:

I like to use onions, celery, and green onions to add more flavor to the broth. Onion powder and glarlic powder are good additions too. If you have carrots, parsley, cilantro, cauliflower, or any vegetable that’s suitable for soup stock, you should add them. Just make sure the timing is right. For example, carrots and cauliflower take longer to cook, so you should add them when bringing water to boil.

If you like meat, you can make small chicken or pork balls. Mince the chicken or pork and marinade them with some garlic, salt, and pepper. Then roll them into small balls using your palms. Shrimp also tastes really good with this soup. A combination of tofu, eggs, and mushrooms are only some of many other options. Sometimes, I pour this soup over steamed rice noodles, so you can make a noodle soup with only one extra step.