Thai Cuisine

Thai Ground Pork Lettuce Wraps

In a bowl, mix 2 pounds ground pork,1 teaspoon minced garlic, 2 small minced shallots and 1 tablespoons fish sauce. Heat oil in a skillet, add the pork mixture and cook over high heat, stirring to break up the meat. When the meat is dry and no longer pink, sprinkle 1 teaspoon rice powder over pork and cook for another 2 minutes.  Turn off heat and let pork cool for about 5 minutes. Add the remaining 1-1/2 teaspoons fish sauce, 2 teaspoons of rice powder, 2 finely sliced shallots, 2 tablespoons fresh lime juice, 2 teaspoons sugar, 3 tablespoons roughly chopped mint, and serve over Boston lettuce leaves.

Papaya salad with dried shrimp

SASHIMI

Salmon

Black fin Tuna

Crispy Pork Salad

Vietnamese Water Crest Salad

Cream Of Broccoli Soup

Melt 2 tablespoons butter in medium sized stock pot.  Sauté 1 chopped onion, 1 chopped clove garlic and 1 stalk of  celery until tender. Add 4 cups of broccoli and 2 cans of low salt chicken broth; cover and simmer for 10 minutes before purée soup with a  blender. Reheat soup with low heat. In small saucepan, over medium heat, melt 3 tablespoons butter, stir in 3 tablespoons of flour and add 2 cups of milk. Stir until thick and bubbly, add to soup. Add 1/2 cup of Velveeta  cheese; stir until melted. Season with pepper and serve.

Pan-Roasted Chicken

Asparagus Crab Soup (súp măng tây cua)

Use 4 cans of low sodium chicken broth for making soup stock.   Bring it to a boil, then add ½ cup fine chopped onions and continue to boil the broth for 10 minutes.

Heat 1 tea spoon vegetable oil in a wok and sauté a small amount of chopped garlic and shallots before add ½ cup of crab meat and fry for 5 minutes over high heat.

Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.

Dissolve cornstarch in cold water and add into the soup to thicken the broth.

Break an egg open and drop it into the actively boiling soup while stirring.

While stirring, add cut, about 1 inch in length, white or green asparagus along with the liquid from the can into the soup. Continue to cook until the asparagus is soft.

Add more black pepper and  water to taste.

Thai Lemon Shrimp

Chicken Nuggets (Chick-Fill-A Style)

Tomato Fish Soup with Tofu (canh đậu hũ cà chua cá)

GỎI RAU CẦN

Ground pork with vegetables

Thịt Heo Kho

Korean Kimchi

Radish

Napa cabbage

Just Another Dinner

Vietnamese Fish Cake

Vietnamese Shrimp Cabbage Salad

Sesame Chicken

Traditional Vietnamese Food

Catfish Clay Pot (Cá kho tộ)

Use 4 slices of catfish about 1 inch thick. Boil water and cook them for a few minutes to remove the fishy smell. Remove the fish slices from the hot water and dry them down with paper towels. Marinade the fish in 2 tsp of fish sauce, 1 tsp of sugar and 1 tsp of minced garlic. Add 1 tablespoon of vegetable oil into a clay pot or skillet then sauté the white parts of 2 green onions or one chopped shallots until almost tender. Place the fish on top of the onions for 1 minute each side. Add 1 can of low salt chicken broth in together with the fish and turn down the flame to medium heat. In a separate pot, prepare the caramel sauce. Place 1/3 cup of sugar with just enough water to moisten it. Over medium-low flame, stir and cook until the sugar just starts to turn dark brown. Add the caramel sauce in together with the fish. Reduce heat to low and simmer for 15 to 20 minutes, or until the liquid is reduced to a fairly thick syrup. Add more fish sauce or sugar and bring it to taste. Before turn off the heat, add black pepper and the rest of chopped green onions on top.

Choy Sum green vegetable 

Pluck and clean one bundle of choy sum. Boil 6 cups of water, 1/4 tsp of salt and 2 tsp of sesame oil in a deep cooking pan . Add the vegetables in boiling water and cook for about two minutes. Quickly drain all the water through a vegetable strainer. Put vegetables back into the empty pan. Add tempura soy sauce and sesame seeds on top of the cooked vegetables and mix well.

Canh Chua Cá Bông Lau
  Bỏ  cá vào trong  nước sôi  khoảng 2 phút để tẩy mùi hôi của cá.  Rửa cá sạch với nước lạnh trước khi lau cá khô với giấy lau tay.  Nấu sôi hai hộp nước cốt gà rồi bỏ cá vào nấu cho chín.  Đừng mở quá lớn sẽ làm nát cá.  Nếu thích, nấu cá chung với vài lát thơm (pineapple).  Khi cá vừa chín, cắt hai trái cà chua làm bốn và bỏ vào nồi cùng với những khúc rộc mùng cắt mỏng.  Nếm nước canh cho vừa ăn với bột me, nước mắm và đường. Bỏ thêm nước nếu cần.  Mở lửa lớn cho khoảng 5 phút.  Trong khi chờ nước canh sôi, cắt đậu bắp khoảng 4cm, rửa rồi bỏ vào microwave hâm chín cho khoảng 2 phút.  Bỏ đậu bắp và giá sống vào tô.  Đổ nước canh đang sôi vào tô.  Thêm ngò gai, rau húng quế và mỡ tỏi trên mặt canh trước khi ăn.

Flan

Custard :
1 cups whole milk
1 cup of heavy whipping cream
1 (14-ounce) cans condensed milk
1/4 cup cream cheese
7 eggs

Syrup:
1 cup sugar
2 table spoons water

Mix all custard ingredients in the blender at a slow speed.

Add sugar and water in a small pot and cook over medium heat, with stirring, until light caramel color. Pour syrup in a ceramic baking dish to coat the bottom evenly. Add custard mixture from blender. Place the custard dish inside of a larger pan that contains water. Bake in a preheated 325 degree oven for about 1 hour.

Italian Shrimp Linguine

Just another normal hectic Sunday. No time to cook a fancy dinner.
Picked up a McCormick "Pre-measured spices" package from supermarket and followed it's recipe. However, I prepared the shrimps a little bit differently. Marinade shrimps with minced garlic, black pepper and soy sauce. Sprinkle cajun seafood powder on top of the shrimps before skillet them in medium heated olive oil.

Let's keep hope alive! It's time to take care of your garden.

After a harsh winter, there are signs of hope for a better tomorrow.

Persimmon tree

kaffir lime tree

Guava tree

Where tomorrow is what it used to be

Let's try our best to keep hope alive

Fusion cuisine

Where Japanese, Thai’s and Chinese foods came together as a beautiful canvas

Papaya salad with spicy tuna.

Tuna and salmon sashimi topped with sesame seeds and mint leaves.

Fried rice with sheared white tuna sashimi

Papaya salad and salmon sashimi dipped in peanut sauce

Super Hot and Spicy Korean night

Spicy Fried Pork use about 2 pounds of thin sliced pork loin. Marinade pork in 1 tsp of chopped garlic, 2 tsp of tempura soy sauce, some black pepper, 1 tsp cooking wine and 1 tsp sesame oil. Marinade pork for at least 10 minutes. While waiting, cut 1 whole onion, 2 green onions, 1 small ginger and 2 green jalapeno peppers into pieces. Make tempura batter by add 1 cup of tempura mix with 3/4 cup of cold water. Make sure the batter is mixed well, no big clumps, before add in together with the marinaded pork. Deep fry pork in vegetable oil with medium heat. Remove pork pieces from oil when they became crispy and golden. Dry them on paper towels.Discard most of the oil from the frying pan and start to sauté onions, ginger and chopped garlic. Add fried pork and 1 table spoon of Korean chili pepper paste into the pan and mix well for a few minutes. Add jalapeno pepper, sugar, soy sauce and sesame oil to bring it to taste

Spicy clams and tofu soup
Ingredients: 2 cups of water, 1 cups of low salt chicken broth, tofu cubes, 1 cup of kimchi, 1 can of clams, 1/2 tea spoon of red chili paste and 1/2 cup of chopped onions. Heat every together on high heat. Let it boil for a few minutes then add sugar and granulated soup stock to bring it to taste.

Korean side dishes

Eggplant 가지 cut 1 eggplant into thin slices. In a heated pan with 1 table spoon of cooking oil, add the eggplant and some chopped onion. Fry it for about 1 minute on high. Add 2 Tbsp of tempura soy sauce and ½ Tbsp of minced garlic. Fry it for few more minute on medium-high heat until the eggplants become soft. Add 1 Tbsp of finely chopped green onions, ½ Tbsp of sesame oil, and 1 tsp of sesame seeds. Fry 2 more minutes and turn off the heat.

Escargot Stuffed Mushrooms in Yellow Curry Sauce

Thai Squid With Mixed Vegetables