Thai Shrimp in a Blanket - Tom Cuon Cha Gio

Stained Glass Jello

I was bored yesterday and decided to make this from a recipe I found in a magazine

Ingredients:

Jello mix of any flavor you want to create the different colors (use the 3 0z. box)
2 packets of Knox unflavored gelatin
1 can of sweetened condensed milk


1) For each flavor dissolve the mixture into 1 cup of boiling water and stir well
2) Pour each flavor into square molds and refrigerate for at least 3 hours, or over night
3) Cut the jello into cubes and mix into container
4) In a separate bowl place 2 packets of the unflavored gelatin and mix 1/2 cup of cold water
5) Wait until the gelatin becomes a little solid and mix 1 1/2 boiling water
6) Dissolve and add 1 can of condensed milk
7) Stir well and cool for about 15 minutes before pouring into cubed jellos
8) Chill over night and cut into square cubes or use cookie cutters

Pineapple Fruit Basket Burst

For a small party I went to I made pineapples, strawberries, kiwis, and longans!

Pineapple Basket

Pineapple basket with longans and kiwis

Fried Red Onions - Hanh Phi

You might not recognize what this could be, but it's my homemade dried red onions. They either come preserved in a can like pictured above, or you can make them fresh like me. Fried red onions, are normally used as a topping on many Vietnamese dishes. You can use it on just about anything from soups to stir-fried dishes. It makes a crunchy and tasteful topping.

Vietnamese Homemade Soup Stock

OK, so these are bad pictures, but you get the idea. I made my own homemade soup stock. Except this is pork stock, used for one of my noodle dishes, and not chicken broth like most people would use.

Directions:

For 6 cups of stock

2 pounds of pork bones or chicken wings
Boil 6 cups of water
1 Tablespoon of salt
1 Daikon cut into large cubes


Make sure you skim off the fat and the foam bubbles every 15 minutes. Cook the bones for 2 hours. In case, you're wondering Daikon is this vegetable that I use to enhance the flavor of the stock even more: