All posts tagged: cooking at home

Very Easy Thai Coconut Cake

Published by Helen Nguyen

Let me tell you about my love story with a Thai Coconut Cake. There is a little hole-in-the-wall Thai restaurant in Atlanta called Little Bangkok. My husband David and I have dined there for years. The owner happens to be one of my friends’ aunt. David and I love their chicken coconut soup, the curry duck, the pad thai, etc. The food is delicious so we rarely save room for dessert. One afternoon, I took my friend Rachelle there for her birthday. We ordered the Thai Coconut c=Cake to celebrate the occasion. She and I were planning to share a piece, but I think I ate it all before birthday girl could get to it. The cake was so moist that it basically dissolves in your mouth. The whipped topping was light and airy. The cake itself felt velvety and fluffy, with just a light hint of sweetness. It was truly addicting. In fact, I went back and ordered the entire cake. I’ve been back a few more times to order this little piece of heaven. …

Cherry Tomato Caprese Lollipops / Caprese Tulips

Published by Helen Nguyen

This is a fun take on the classic caprese salad. These neat little “tulips” are fun to make, fun to eat, and beautiful for parties. One of the ingredients is tapenade, which is a mixture of olives and anchovy. You can find this at the European aisle at the market. You can also make them at home. Alton Brown has an easy recipe on the Food Network website. I can’t take credit for this recipe because this is my sister did all the work. I did most of the eating. Enjoy! 1 package of cherry tomatoes 1 small jar of tapenade Bocconcini (baby mozzarella), cut into 1/2 inch cubes good olive oil basil leaves toothpicks 1. With a sharp knife, remove the top 1/2 inch of each tomato. Using a lemon baller or a small metal spoon, scoop out the inside of the tomato, careful not to tear the “shell.” 2. Place the bocconcini inside the tomato, with the top portion of it sticking out. Drizzle a tiny bit of olive oil on top. Scoop …

Snapper and Mango Empanadas

Published by Helen Nguyen

Of Latin America’s origin, the empanada is a stuffed savory pastry that makes a great appetizer any time. Each part of the world has their own version of empanadas, as you can get very inventive with the filling. Since it’s mango season, I’ve decided to make a snapper and mango version of these special little treats. Enjoy! 1 tbsp olive oil 1 small onion, chopped 1 Thai chili (optional, only if you prefer spicy) 1 tsp ground cumin 9 oz snapper boneless skinless filet, cut into small cubes 1 ripe mango, cut into small cubes (same size as the fish cubes) 2 tbsp chopped cilantro 2 eggs, beaten and divided in half 4 oz Gruyère cheese (or Swiss cheese), grated 12 oz pre-rolled pie dough (in the biscuit dough / dairy section) 1. In a small pan, add oil, onion, chili, and cumin. Stir over medium heat until the onion becomes translucent. Remove from heat and let cool. 2. Once the onion is no longer hot, add fish, mango, cheese, cilantro and half of the …

Pickled Carrots and Daikons

Published by Helen Nguyen

If you’ve eaten Vietnamese vermicelli, or any Vietnamese BBQ lunch plates, or Vietnamese banh mi, you’ve probably have had pickled carrots and daikons. Being our main go-to side dish, pickled carrots and daikon are super easy to make. Unlike other pickling method, there is no need to cook any ingredient, or to can the vegetables. If you’re unfamiliar with daikons, they are long, white roots that are about twice as big as a carrot. They taste similar to a radish. These carrots and daikons will last for about a month in the fridge. Enjoy! Carrots, peeled Daikons, peeled 1 tbsp salt 1 cup sugar 2 cup water 2 cups rice wine vinegar 1. Julienne the carrots and daikons into thin strips. I used a mandoline. 2. Add salt and mix well. Let sit for 30 minutes. 3. The salt should suck out a lot of the vegetables’ moisture. Rinse well and use a salad spinner to dry. 4. Combine sugar, water and vinegar 5. Pack the carrots and daikons tightly in a glass or plastic …

Beer Battered Calamari

Published by Helen Nguyen

I accidentally found this recipe while I was looking for a salt and pepper squid recipe. I like the idea of adding beer, as it makes the calamari extra crispy. Enjoy! 1 lb fresh or frozen squid, cut into rings (like an onion ring) 1/2 teaspoon lemon juice plus more for serving Salt and pepper 2 cups all-purpose flour 1 tablespoon olive oil 1/4 teaspoon ground red pepper (cayenne) 1 cup cold beer Frying oil Parsley leafs to garnish 1. Season your calamari rings with lemon juice, 1/2 tsp salt and 1/2 tsp pepper. Set aside. 2. In a mixing bowl, add 1 cup of flour, 1 and 1/2 tsp salt, olive oil and beer. Stir until it becomes a smooth paste. 3. Pour 2 inches of frying oil into pan with high heat. 4. Pour the remaining cup of flour onto a plate. Dip the calamari to the dry flour and coat evenly, then to the better batter, coat evenly. Finally, drop into the hot oil and fry until the batter turns golden brown, …

Soba Noodles with Braised Pork

Published by Helen Nguyen

I am absolutely hooked on these soba noodles. Unlike rice noodles, soba, which is made from buckwheat, has so much more depth in flavors. My favorite part about this dish is the rich broth. It is a bit sweet from the sugar, but also so fragrant from the five-spice powder. Enjoy! 1 lb of boneless pork (any cut as long as there a little bit of fat in it) 12 cloves garlic, minced finely 6 tsp soy sauce 2 tsp five-spice powder 1 tsp salt 4 tsp sugar 1 tsp ground pepper 6 cups of chicken stock Lettuce and mint 1. Combine garlic, soy sauce, five-spice powder, salt, sugar, black pepper together. Divide mixture into two equal parts. Take one portion and rub well on pork to marinade from 30 minutes to overnight. 2. After marinade, clean the pork free of any garlic. Save the marinade to revisit later. 3. Add 1-inch vegetable oil to large pan and sear the pork both sides on medium high heat. Once the meat browns, discard the oil. 4. …

Caramelized Spare Ribs (Suon Ram Man)

Published by Helen Nguyen

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

Published by Helen Nguyen

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. …

Tenderloin Steak Rolled with Prosciutto and Sage

Published by Helen Nguyen

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)

Published by Helen Nguyen

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 …