All posts filed under: Food

Butternut Spring Rolls

Butternut Spring Rolls

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When thinking of antioxidant, most automatically think of leafy greens. We forget that winter squash such as butternut also carries loads of antioxidant, vitamin C, anti-inflamatory, omega-3s, blood sugar regulation, prevention of type 2 diabetes, etc. So next time you’re at the grocery store, give the kale a break and bring home a squash. Below is a vegetarian friendly recipe using butternut squash. Enjoy! 2 tablespoons of olive oil 9 oz butternut squash (peel and cut into 1/2 inch cubes) 1 small onion, finely chopped 1 tsp grated fresh ginger 2 tbsp chopped cilantro 1 tbsp sriracha (optional – omit if you don’t want the rolls to be spicy) 4 tbsp chopped roasted peanuts 2 tbsp hoisin sauce (plus more for serving) salt and pepper spring roll wrappers, defrosted (can be found at Asian markets, frozen aisle) 1 egg, beaten frying oil sweet chili sauce (for dipping, optional) 1. Heat olive oil in saute pan, add onion and squash cubes. Saute until they become soft. Alternatively, you can drizzle olive oil over the squash and onion, …

Caramelized Spare Ribs (Suon Ram Man)

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This is one Vietnamese dish that I can eat everyday! I love bone marrow, and I can’t get enough of the marrow from this braised pork. I prefer to mix some of the sauce with hot steamed rice. Drizzle a bit of sriracha sauce, add some fresh cucumber and let the magic happen. 1 lb pork spare ribs chopped into into 1.5-inch pieces 2 clove of garlic, minced 1 tsp minced shallot 1/2 tsp salt 1/2 tsp pepper 1 tsp chicken stock powder (or buoillon cube) 1 tbsp vegetable oil 1 tbsp sugar 1/2 cup coconut soda (use water if you can’t find these, but trust me, it is much better with coconut soda) 1 tbsp fish sauce 1. Boil the ribs in plain water for about 3 minutes to reduce the pork smell. Rinse and drain. Pat dry with a paper towel. 2. Mix ribs with garlic, shallot, salt, pepper, chicken stock powder. Let marinade for 30 minutes. 3. To make the caramel sauce, warm oil in a medium pan in medium heat. Add the …

Garlic Butter Shrimp with Sriracha

Garlic Butter Shrimp with Sriracha

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Preparing a home cooked meal for dinner can be challenging, especially for working moms. That is why this is my favorite go-to recipe. Shrimp cooks super fast, so this meal can be done in less than 15 minutes, if you have all your ingredients. The sriracha sauce adds a kick to the dish without overpowering it. I love rice, so I served my shrimp over steamed rice. However, it is also great with pasta. Enjoy! 3 tablespoons butter 3 cloves minced garlic 4 tablespoons Sriracha 1 pound shrimp, cleaned, shells and veins removed (leave the tails for a nicer presentation) 1 tsp anatto powder (optional – this powder will give your shrimp a warm orange color) 1 tablespoon lemon zest Salt and black pepper 2 wedges of lemon Green onions for garnish 1. Add butter to a sautéed pan. Once melted, add garlic and stir until fragrant 2. Add the sriracha to form the sauce 3. Once the sauce starts to boil around the edges, add the shrimp and sautéed 4. Add anatto powder if using. …

Ginger Creme Brulee

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Creme brulee, a French dessert that is a rich custard made of eggs and heavy cream, top with a layer of caramelized and harden sugar. The term creme brulee means “burnt creme,” as you normally torch or broil sugar to create a crunchy shield above the velvety custard. To make this French sweetness a little Asian, I infused the cream and sugar with ginger. It was so delicious I skipped dinner and ate three of these. Worth it! 3 cups heavy whipping cream 1 large ginger root, about 3 inches long, peeled and cut into slices. 10 large egg (yolks only) 1 and 1/2 cups of white sugar 1. In a sauce pan, warm up your heavy cream, add 3/4 of the ginger slices and simmers until boiled. Set aside to cool for about 30 minutes. 2. While the cream cools, add the rest of the ginger slices to the sugar and mix well. Also let it sit for for about 30 minutes. 4. Strain the cream and discard the cooked ginger. 5. Remove the ginger …

Kitchen Hacks pt 1: How to Keep from Crying When Cutting Onions

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We have all been there before, standing at the kitchen counter crying hysterically like we’ve just lost our cat, but really, we were just prepping for dinner, like paella or braised lamb shoulder. Why do we cry when chopping onions? According to Google, onion contains a gas called propanethiol S-oxide. When it comes in contact with your eyes, they create something called sulfuric acid, which stings and creates tears. Chemistry! The important question is how to chop onions without crying. Here are a few methods to prevent crying when cutting onions. I find that everyone reacts differently and there is no one-fit-all method. Try a few of these and see if they will work for you. Comments below and let me know the results, or if you have a different approach about it. Contact Lenses. This works best for me! I normally wear contact lenses anyway, so this is no hassle. The lenses block the onion’s…what it is again?..oh yeah, propanethiol S-oxide, from reaching your eyes and irritates it. Of course, if you are fortunate enough …

Tenderloin Steak Rolled with Prosciutto and Sage

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I love cooking with sage. I love the fragant smell and the earthiness to it. I normally use sage with turkey. The combination reminds me of Fall and of Thanksgiving. Today, I tried sage with beef tenderloin and prosciutto. This is a fun recipe that requires very little time and effort. It makes a great appetizer but you can also serve it as an entree. Enjoy! 2 lbs of beef tenderloin 1/2 of prosciutto, sliced thinly and cut in half lengthwise 1 small bunch of fresh sage leaves 2 carrots, cut into thin, long strips (about 1.5 inches long and 1 cm wide) 2 stalks of green onions, cut into strips about the same size as the carrots (use green parts only) olive oil, salt and pepper Skewers (soak them in water for about 30 minutes before cooking) 1. Use a meat tenderizer to soften the beef. This is great to do after a bad day at work. 2. Slice the beef crosswise to get long, thin strips. You want it long enough to be …

Crispy Roasted Pork Belly (Thit Heo Quay)

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There is nothing like a bowl of crispy pork belly over rice for lunch. The pork is well seasoned in five spice powder, moist and tender while the skin is extra crispy. I served it over steamed rice and poached chinese bok choi. This is one of my favorite recipes, I made this dish yesterday and I already want to make more today. Making crispy pork belly is easier than you think. With this recipe, you’ll never have to buy roasted pork from Chinatown again. 2 lbs skin-on pork belly 3 tsp salt 2 tsp sugar 1 tsp five-spice powder ½ tsp pepper 1 tbsp hoisin sauce 1 tsp white vinegar 1. Clean the pork belly and pat dry with a paper towel. Then make a few scores on the meat side, about 2 cm deep, to help marinate the meat. 2. Mix 1 tsp of salt, add the sugar, five-spice powder, hoisin, and pepper into a paste. 3. Rub the paste onto the meat on all sides except the skin side. Try to keep the …

Vietnamese Crab & Lobster Noodle Soup in Tomato Broth (Bun Rieu Tom Cua)

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If you’ve ever been to a Vietnamese restaurant, you know we love our soups. The most popular Vietnamese noodle soup is, of course, pho. While pho is a national dish, its cousins such as Bun Bo Hue, Hu Tieu, or Bun Rieu deserve just as much attention. I grew up in Vinh Long, Vietnam. For a while, I lived with my grandmother on the country side of Vietnam. My parents and sisters had moved to the city. Because they made this decision in the middle of the year, I had to stay behind with my grandmother to finish the rest of the school semester. I think I was about 9 or 10 years old. Every weekend, I would take the ferry-boat to the city to visit my family, then take the ferry back to my grandma again. My youngest uncle, Cau Ut, was also finishing his high school years and living with my grandma. My grandmother owned a lot of land, which she used partially as rice paddy field. My uncle used to catch a lot …

Thai Dinner ft. Coconut Chicken Soup, Beef Larb, and Pineapple Chicken Fried Rice

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I had a few good friends over for dinner. It so happen, one of my good friends love, no, she’s obsessed, with pineapples. We have tried pineapple fried rice in many different restaurants, but she was always disappointed that it did not come in an actual pineapple, as most restaurant ads suggest. So, to surprise her, I carved out a pineapple to serve my fried rice in. She was impressed. She even kept the pineapple “bowl.” For appetizer, I made beef larb and coconut chicken soup. Recipes for all three items are below. Enjoy! BEEF LARB I have made this dish before using chicken. Here is the recipe once again, using ground beef. 1 lb of ground beef 1/2 thinly sliced red onion 2 small stalks of green onions, chopped A handful of  fresh mint leaves (approximate 1/2 cup), roughly chopped 1/2 cup of cilantro, roughly chopped (avoid using the stems) 3 to 4 red Thai chiles, thinly sliced 3 tablespoon of roasted rice powder 3 tablespoons fresh lime juice Lettuce, cabbage or shrimp chips for …

Thai Chicken Wings

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Thai food – the hot, exotic cuisine of South East Asia. Thai food are oftens prepared with very strong, wakes-your-palate ingredients. While most Thai recipes tend to sway on the simplicity side, there is a complex harmonization and layers of flavors, a real treat for the taste senses. For this recipe, I seared chicken wings, then baked it in the oven at 400 degrees for a healthier alternative to the popular fried wings. Then, I dressed the wings in a creamy peanut butter, coconut milk and Thai hot chili sauce. The result was amazing. RECIPE 3 pounds chicken wings 3 tbs of melted coconut oil or vegetable oil 1/2 cup canned coconut milk 1/4 cup creamy peanut butter, I prefer Reese’s brand 1 cup thai chili sauce 2 tbs fish sauce 1 tbs Sriracha, plus more if you prefer spicy wings 2 tbs lime juice or 1 tbs rice vinegar 2 tbs grated ginger 1 lbs finely chopped shallots 2 tbs sugar 1 tbs chopped lemon grass, fresh or frozen and thawed 1. Season your chicken with salt and pepper, 1 tbs …