A fine savour on simple pleasures

My aim is to reduce the tension in my mind by sharing my thoughts and experiences in the things that I love; which I could not express openly due to circumstances. Be it in doing stupid things, experimenting on new recipes, failings in research work, writings..just some doodle ranting stuff

Wednesday, August 12, 2009

Spicy soft tofu stew (soon du bu)

God, my first entry will be about FOOD. Real great. It shows how 'hungry' i am. *laughes* The thing is, few days ago i came across this receipe on Korean style spicy soft tofu stew in a korean cooking blog. It looks really good, hence since im hungry juz now, i wanna try.

The problem is, i don't have exactly the same ingredients as the ones shown, so i do alot of improvision *lol*

It goes like this,

- 1 pkt of soft tofu
- 1/2 carrots
- 2 green chillies
- a lil bit of cauliflower
- 1 tomato
- 1 egg
- some oyster mushroom
- a bunch of glass vermicelli (is this correct? its 'tanghun/suun')
- 2 tbs of some chili paste
- 1/2 of a big onion (slice thinly) + 3 cloves of garlic (finely chopped)

The real ingredients were quite carnovorous-based *lol* lotsa beef and marines like prawns etc. What i did is a mild one, only consists of veges. Don't take me wrong, I'm not a vegan, but i don't really like meat. If im alone, (which means my housemate returns to her hometown) i'll cook vege all the way!

An easy way to make its is first saute the onions and garlic until frangrant, put in the hard veges (cauliflower, carrots and chilies) in and stir abit. Add in 1 1/2 cup of water and let it simmer for a while. At this stage i added 1/4 anchovy stock and 2 tbs of chili paste. [The real way of doing it is to make a broth first out of anchovies, shitake mushrooms and 1/2 big onion] I'm lazy. So lets do the lazy way. So then i added the mushrooms and tofu. Use the ladle that you use to stir the stuff to break the soft tofu to big chunks, and the glass vermicelli. (I use this to replace the need to eat them as a dish with rice since glass vermicelli is made of rice flour, only a tiny bit will fill up ur tummy like a norm carb would do)Stir them for a while and taste. Add some pepper, salt, sugar and some soy sauce for taste. The final step is to break an egg on top of the stuff and let it cook for a while.

Walah! its done. Improvised Korean-style spicy soft tofu vege stew! The thing is, i've perposefully ditch alot of ingredients and substitute a lot of my own. I'm just a postgrad student who's under a meager scholarship. I can't afford to go to a Korean grocery shop to buy those imported things. Takde duit and takde mase. Aigooo~

Btw, you can garnish the food with ground sesame seeds and chopped green onions. Though i didn't do it. Its for one person serving (since my housemate is not around heheh).

This is the final look of it;

Dem, mind the crappy quality pics..

i stress again, the dish is an improvised low budget student style cooking. Hence, it does not reflect the real soon du bu jjigae (spicy soft tofu stew). One day..just one day when dough is not a constraint..i'll definitely try the real one..my wish is to get a fresh ginseng to make the samgyetang, a korean style chicken ginseng soup stuffed with sweet rice, jujubes and garlic.. *drools* God, please make me rich asap! heheheh

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