tag:blogger.com,1999:blog-53655563610990437562024-03-13T07:55:30.691-07:00Ahh Fish Sauce!!!Hello everyone! Here is my personal food blog where I share my philosphy on cooking: have fun, experiment and make a big mess!!! I am not a trained chef, just someone who loves cooking. Most of these receipes comes from watching my mom cook. Of course, mom doesn't measure or store things in a receipe book. Instead, she just tosses everything in a wok, taste and toss some more stuff. Thus, alot of the receipes reflect my mom's cooking style.My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-5365556361099043756.post-53226265144607779072007-09-09T18:32:00.000-07:002007-09-09T20:27:59.710-07:00Fish and Tofu soupStick a whole fish into the pot of boiling water and boil under low heat for about 30 minutes (actually mom doesn't measure the time, she justs boils it for a long time)<br />Stick a piece of ginger while you boil the fish<br />Chop totamatoes into large pieces and toss them into the pot.<br />Toss in slices of tofu (dried) and slices of spring/green onions<br />Add one or two teasespoons of chicken buollon.<br />Add one teasespoon of salt.<br />Add about 10 dashes of fish sauce<br />Taste for flavor.My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-30381786410722863022007-08-16T18:38:00.000-07:002007-08-16T19:28:27.256-07:00Dong Gwa Tong (mushroom and melon soup)Indgredients<br /><br />Chinese mushrooms<br />Dong Gwa (<br /><br />Soak mushrooms in water for the day.<br />Chop them into bite size pieces.<br />Peel and chop Dong Gwa into bite size cubes<br />Boil water.<br />Add chopped up mushrooms in the pot and boil for several minutes.<br />Add Dong Gwa into the pot and cook<br />Add chopped pork into the pot, cover the lid to cook.<br />Add chicken broth/stock<br />Add salt<br /><br />Curry<br />Clay Pot<br />Add chicken stock/broth<br />Add mom's fried chicken wings into clay pot<br />Peel and chop potatos into cubes<br />Sautee onions<br />Sautee potato<br />Add potatos and onions in the hot pot.<br />Add in curry powder (mom mixed two different curry one yellow one red)<br />Add water<br />Simmer for several until thickened<br />Add around 15 dashes of fish sauce<br />One teasespoon of chicken buillon<br />Several pinches of salt<br />Mix, and tasteMy Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-33342356264483307722007-07-25T18:52:00.000-07:002007-07-25T19:15:06.170-07:00Jing Tong Sut (Steam Cat Fish)Clean and chop catfish into 3 big pieces. Place catfish in a dish<br />Place in steamer and steam for<br /><br />In a seperate pot, add oil and green onions onto low fire<br />Add soy sauce<br />Add a bit of sugar<br /><br />When fish is almost ready, add soy sauce/green onion mixture to the cat fish.My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-31396884422597623622007-07-23T19:14:00.000-07:002007-07-23T19:16:42.224-07:00Ong choi tong (vietnamese)ong choi tong<br />tomatoes<br />water<br />tamarand soup base<br />optional salt or/and chicken buollonMy Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-2722199876010057962007-07-21T19:18:00.000-07:002007-07-21T19:22:06.457-07:00mussels in black bean and garlic saucechop garlic and black beans<br />add in mussels<br />add oyster sauce<br />stir fry for a couple of minutesMy Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-26779537045420959022007-07-08T19:28:00.001-07:002007-07-08T19:30:38.817-07:00tofu and tomatoeslet tofu sit in a colander and let all the juices run out.<br />cut tofu into big chunks.<br /><br />add 1 or 2 teaspoon of oil to wok and lightly fry (don't deep fry) the tofu.<br />remove tofu onto a plate.<br /><br />add in tomatoes, tofu and water.<br />add in a bit of fish sauce, sugar and chicken boillon.<br />add in green onions.<br /><br />(oyster sauce is optional)My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-197420465170161862007-07-08T19:22:00.000-07:002007-07-08T19:24:38.658-07:00brocolestir fry crush garlic for a couple of seconds under high heat<br />add in brocole<br />stir fry for a couple of seconds more<br />add in a bit of water (several teaspoons, mom just pours it)<br />add a bit of salt (1 teaspoon?)<br />add a bit of fish sauce (1 teaspoon or 2?)<br />add a bit of chicken boillon (1 teaspoon)<br />stir fry some more<br /><br />(cover the wok if you want the brocoole to be softer)<br /><br />serveMy Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-61463928936607384662007-07-08T18:54:00.000-07:002007-07-08T19:17:33.965-07:00Ngoc Ngoc ChoiStir fry shredded onions in high heat until slightly golden.<br />Stir fry ngoc ngoc choi (salted turnips/choi poe)<br />Add a bit of water<br />1 small spoon of sugar<br />Stir fry for a minute or two.<br />Remove onto plate.<br /><br />Mom then adds one teasespoon of oil<br />Add in crushed/chopped garlic<br />add in shredded pork (marinate w/ soysauce + sugar optional chicken boillon)<br />stir fry over high heat until cooked (only for a couple of minutes)<br /><br />Toss ngoc ngoc choi back into the wok for one final stir.<br />Add water if needed.My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-22375888353505634042007-06-25T19:13:00.000-07:002007-06-25T19:39:59.296-07:00Bi Gwoonlettice<br />Mint<br />Cilantro<br />Yook Gune (meat roll)My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-77252206633295710282007-06-21T19:41:00.001-07:002007-06-21T19:42:03.647-07:00chickenboil chicken to make chicken stock.<br />Remove chicken and let it cool<br />Chop the chicken<br />served chop chicken with a dipping sauce made of ginger powder and fish sauce.My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-32243950924919130032007-06-21T18:52:00.000-07:002007-06-21T19:40:31.880-07:00EggplantWash and slice japanese eggplant in half and then chop them into big chunky cubes.<br />Oil wok in high heat add garlic<br />Stir fry for a minute or two.<br />Add about half a cup of water (just ball park it)<br />Put a lid over the wok to steam it for another minute or two.<br />Add 1 spoon of chicken buillon<br />Add 2 or 3 dashes or fish sauce.My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-26551194813641514222007-06-05T16:01:00.000-07:002007-06-05T16:09:10.091-07:00Ong choiA Vietnamese dish that every Vietnamese person eats. The way you eat this dish is to dip the ong choi into the chong (dipping sauce).<br /><br />Ingredients<br /><br />Water<br />Ong choi<br /><br />Chong (dipping sauce)<br />Fish sauce<br />Vinegar<br />Garlic<br />Water<br />Sugar<br />Lemon juice<br /><br />1: Place ong choi in a pot of boiling water and cook it for several minutes.<br />2: Remove ong choi and place it in a serving plate.<br />3: Chop crushed garlic and place it in rice bowl with a mixure of equal parts fish sauce and rice vinegar.<br />4: Add a spoonful of sugar and a spoonful of water.<br />5: Cut a lemon in half and squeeze one half of the lemon onto the dipping sauce.<br />6: Stir, taste and add more sugar if needed.<br />7: Serve and enjoy!!!My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-12279774191749006232007-06-02T16:43:00.000-07:002007-06-02T18:08:39.270-07:00Moon (Vietnamese Noodle Soup With Tomatoes)This version of the soup is based on a fish broth. Also, eat the moon with fresh mint, parsley, lettuce and a dipping sauce.<br /><br />Ingredients<br /><br />A whole fish<br />Tomatoes<br />Onions<br />Ginger<br />Water<br />Choi tow<br />Rice noodles<br />Green onions<br /><br />Greens<br /><br />Mint<br />San choi (romaine lettuce)<br />Parsley<br /><br />Chong (dipping sauce)<br /><br />Minced garlic<br />Vinegar<br />Fish suace<br />Sugar<br />Water<br /><br />1: In boil a pot of water and place in rice noodles until done. Strain and put aside.<br />2: Add 1 teaspoon of oil to wok and add a whole fish.<br />3: Fry for fish for one or two minutes.<br />4: In a large soup pot, add water and sliced ginger. Heat pot under medium heat. When pot is boiling, add fish and reduce heat to a simmer.<br />5: Slice <span class="blsp-spelling-error" id="SPELLING_ERROR_0">choi</span> tow (<span class="blsp-spelling-error" id="SPELLING_ERROR_1">choi</span> head) and add it to the broth.<br />6: Slice onions and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">tomatoes</span>, stir fry them in wok under medium heat for 1 or 2 minutes.<br />7: Add onions and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">tomatoes</span> in the soup pot. Cook the soup for about an hour.<br />8: Meanwhile, wash san <span class="blsp-spelling-error" id="SPELLING_ERROR_4">choi</span> (<span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">romaine</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">lettuce</span>), mint and parsley. Chop them up and place them in a serving bowl.<br />9: To make the dipping sauce, mince up the garlic and place it in a bowl. Add equal parts vinegar, fish sauce and 1 spoonful of sugar. Add some water to dilute and stir the sauce.<br />10: When the soup is cooked, add about 1 tablespoon of salt, 1 teasespoon chicken bullion and several dashes of fish sauce (mom did about 12-15).<br />11: Stir and taste. Add more salt, or fish sauce if needed.<br />12: Remove fish from the soup and serve it on a seperate platter.<br />13: Add sliced green onions to garnish.<br />14: Serve and enjoy!!!My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-15964534580488682382007-06-01T19:29:00.001-07:002007-06-01T19:35:50.135-07:00Ngow Pa Yeep (Cow Instines)Yummy yummy!!!! No I mean it, it really does taste good.<br /><br />Ingredients<br /><br />Cow Instines<br />Water<br /><br />Dipping Sauce<br /><br />Soy sauce<br />Oyster sauce<br />Green onions<br />Sugar<br />Water<br /><br />1: Soak frozen cow instines in hot water to thaw.<br />2: Place them in a pot of boiling water and cook for a couple of minutes.<br />3: In a small bowl, toss in equal parts soy sauce and oyster sauce.<br />4: Cut up green onions and place them in the sauce.<br />5: Add about one teasespoon of salt.<br />6: Add a little bit of water.<br />7: Serve and enjoy.My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-55563443952668779652007-06-01T19:17:00.000-07:002007-06-02T18:24:41.760-07:00Jing Sui Dou Fu (Steam Tofu)Here is mom's steamed tofu dish!<br /><br />Ingredients<br /><br />Tofu<br />Sesame oil<br />Oyster sauce<br />Salt (optional)<br /><br />1: In a big pot, fill pot up with water and heat till boil. Place a steamer into the pot.<br />2: Cut tofu in big squares and place them on a plate.<br />3: Place plate into the steamer and steam for several short minutes (about 5 min)<br />4: Remove tofu from steamer, sprinkle salt (optional).<br />5: Add sesame oil and oyster sauce (however much you like).<br />6: Serve and enjoy!My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-77289386677387878262007-05-26T17:54:00.000-07:002007-06-01T19:16:57.612-07:00Teem Dou (Snap Peas or Sweet Peas)Quick, simple and healthy!!!<br /><br />Ingredients<br /><br />Sugar snap peas (or sweet peas in Chinese)<br />Garlic<br />Oyster sauce<br />Salt<br />Water<br /><br />1: Wash snap peas and snap the edges of each pea.<br />2: Oil wok under high heat and add crushed garlic<br />3: Add the snap peas into the wok and stir fry for a couple of seconds.<br />4: Add 1-2 dashs of oyster sauce and very little water.<br />5: Sprink some salt.<br />6: Stir fry for several minutes (2-3)<br />7: Serve and enjoyMy Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-9999387521214947142007-05-18T19:04:00.000-07:002007-06-01T19:17:17.121-07:00Ha Yun Chow Dan (Scrambled Eggs with Shrimp)Oh so yummy and oh so good. Every time I try this, I mess up. I don't know why. Mom makes it look so easy.<br /><br />Ingredients<br /><br />Shrimp<br />Eggs<br />Fish sauce<br />Chicken bullion<br /><br />1: Wash and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">de</span>vein the shrimp.<br />2: Crack 3 to 4 eggs in a bowl and whisk them.<br />3: Add 3 to 4 dashes of fish sauce into the eggs.<br />4: Add 1 teasespoon of chicken bullion (or maybe even less) into the eggs.<br />5: Fire the wok over high heat, add 1 teasespoon of oil and toss in the shrimp.<br />6: Cook until the shrimp is partially pink. This happens really fast.<br />7: Add eggs and reduce the heat.<br />8: Scramble eggs with the shrimp. Cook until shrimp is fully pink. Don't overcook the eggs, the egg should be a bit runny and moist.<br />9: Serve and enjoy!!!My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-11089015026971042352007-05-18T18:48:00.000-07:002007-05-18T22:44:20.682-07:00Gai ChoiMom's recipes for choi are all the same. Despite this, they all have a unique taste. And the best part is that you don't feel guilty eating it.<br /><br />Ingredients<br /><br />Gai Choi<br />Garlic<br />Water<br />Granulated chicken bullion<br />Salt<br /><br />1: Wash gai choi and let it dry.<br />2: To peel garlic bulbs, smash them with the side of your knife or cleaver. This will cause the garlic to release it's aroma.<br />3: Chop the garlic to your desired size.<br />4: Fire the wok under high heat, add a teasepoon of oil and then add the garlic.<br />5: Cook the garlic for several seconds, then add the gai choi.<br />6: Stir fry for awhile (about 1 or 2 minutes)<br />7: Add 1 or 2 teasespoon of water and cover with a lid to steam.<br />8: Add one teasepoon of chicken bullion. Taste and add more salt if needed.<br />9: Serve and enjoy!!!My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-85581816518231832632007-04-20T20:45:00.000-07:002007-06-01T19:12:26.822-07:00Se Yao Gai Yick (Soy Sauce Chicken Wings)Here it is everyone!!! Mom's super yummy chicken wings. The secret to the sauce is soy sauce and sugar. Oh but watch out, when cooking the chicken, it gets messy. Get your splash gaurd ready!<br /><br />Ingredients<br /><br />Chicken wings<br />Ginger<br />Minced ginger<br />Sliced green onion leaves and bulbs<br />Soy sauce<br />Sugar<br /><br />1: Rinse chicken wings under running water.<br />2: Toss the wings in the wok, make sure each wing is lying flat. (Mom doesn't oil the wok since the chicken wings will release alot of oil)<br />3: Flip chicken wings when the underside turns yellow. Cook until the wings turn golden brown. (Be careful because oil will splash everywhere.)<br />4: Push the wings to the side of the wok (or remove the wings from the wok), scoop out any extra oil in the wok.<br />5: Add minced ginger and sliced green onion bulbs (its thicker than the leaves and takes more time to cook).<br />6: Pour about 9 dashes of soy sauce, add 1-2 tablespoon of sugar, 1-2 tablespoons of water. Cover with lid for 1-2 minutes.<br />7: Add green onion leaves and stir fry for a couple of seconds.<br />8: Taste. Add more sugar or soy sauce if needed. The sauce should taste sweet.<br />9: Serve and enjoy!!!My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-27845782986553125092007-04-20T20:23:00.000-07:002007-06-01T19:16:30.952-07:00Sew Choi Tong (Napa Cabage Soup)This yummy yummy soup is light, healthy and refreshing. In this receipe, I included canned clams but mom sometimes omits them when she is feeling lazy.<br /><br />Ingredients<br /><br />Ginger<br />Water<br />Napa cabage<br />Canned clams<br />Chicken bullion<br />Salt<br /><br />1: Chop ginger into big chunks and toss them in a pot half filled with water. Let it boil until the ginger becomes aromatic.<br />2: Wash, rinse and rip the napa cabage. Toss the cabage into the pot.<br />3: Drain the canned clams and put them in the pot.<br />4: Cook for several minutes until the cabage appears soft<br />5: Add 1 teasespoon chicken bullion and 1 teasepoon salt.<br />6: Taste the soup. Add more salt or chicken bullion if needed.<br />7: Serve and enjoy!!!My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0tag:blogger.com,1999:blog-5365556361099043756.post-10395307744920076092007-04-20T16:52:00.000-07:002007-05-18T22:46:15.857-07:00Sok Bow Tong (Corn Soup)This is my all time favorite soup. A classic Chinese soup, my mom's version uses milk just to give it that special La family touch!!!<br /><br />Ingredients:<br /><br />Canned cream corn<br />Frozen corn kernels<br />Water or chicken stock<br />Granulated chicken bullion (you will need it if you don't use chicken stock)<br />Reduce fat milk<br />Salt<br />Eggs<br /><br />1: Pour canned cream corn and frozen corn kernels into a pot (just ballpark it, my mom always does it).<br />2: Pour water or chicken stock into the pot. Pour enough water (or chicken stock) so that the corn is submerged in it.<br />3: Pour in milk (only enough to turn the soup white).<br />4: Heat up the pot under medium heat until warm.<br />5: As the soup is heating up, crack 1 or 2 eggs (depending on how much soup you are making) and beat them in a seperate bowl.<br />6: Add one teasespoon of salt and chicken bullion. If soup needs more salt, add more salt or bullion one spoon at a time. If it is too salty, add some water or milk.<br />7: Once soup is flavored, raise the heat until the soup boils.<br />8: Once boiling, turn of the flame. Immediately but slowly pour the eggs into the hot soup. As the eggs are being poured in a steady stream, stir the soup with chopsticks or a fork so that the eggs will turn into ribbons.<br />9: Serve soup into bowls and enjoy!!!My Life As...http://www.blogger.com/profile/06640943635747583518noreply@blogger.com0