Monday, March 26, 2018

March : Bò Lúc Lắc


FAIL! This month's Vietnamese dish was quite a failure and sometimes that's just the way it is. I can't expect my first time making something to come out great.. although I do have a good record. Not this time though! I attempted to make bò lúc lắc, one of Mitchell's favorites, and there were a number of things I did wrong. I really wanted to mimic Nhu Y's bò lúc lắc, but I think I over complicated it with the marinade. Also.. I should have used "fresher" meat than the frozen one that I had to thaw out. I won't go into detail about this because I "failed", but whatever. It didn't taste bad- it tasted good, but it didn't taste like  bò lúc lắc I wanted. 

Bleh.

Wednesday, March 21, 2018

Denver, Colorado 2018


I'm sad but very excited to finally announce that Mitchell and I will be moving to Denver, Colorado this year! Sad because I'll be leaving my family, friends, and my hometown. But I'm excited to venture out to a new and thriving city where we can possibly put our roots down! Mitchell will be moving first and very soon (end of March) to start his new position at UC Denver and I will follow after near summer time as I need to take care of a few things at work. Onward and upwards!

Cheers!!

Sunday, February 11, 2018

February : Banh Mi (Vietnamese Sandwich)


February is already here! That means it's a new month to cook/make something Vietnamese. So I took the easy way out this month and made banh mis at home. In my defense though I've never made it at home so this counts. Anytime I have a hankering for a banh mi, I always order the dac biet (the special) which includes typically ham, head cheese, pate, and pork meatloaf. I kept my sandwich basic simply because I didn't want to buy all the different meats just to make a few banh mis. Everything was store bought cause ain't nobody got time to make all the ingredients from scratch. Here's what I used to make mines..

Ingredients:
- Vietnamese baguette
- Pickled daikon & carrots
- Cha lua (pork meatloaf)
- Pate (pork liver spread)
- Cilantro
- Soy Sauce

Toast the baguette- slice it open and spread a nice layer of the pate. Throw all other ingredients in the baguette and drizzle some soy sauce and you're done! Super simple. Perhaps next time I'll get more extra with it- whenever we have our own kitchen again. Anyway, this was super simple to make and it was tasty! (ignore my hand - I fell while running.. nbd.)




 Cheers!

Sunday, January 21, 2018

January : Chả Giò (Vietnamese Eggroll)


Ohmagerd I followed through so far on my 2018 goal. One Vietnamese recipe a month because although I do enjoy cooking- I do not cook Vietnamese food.. mainly because it can be time consuming (I'm lazy). Sooo baby steps.. for the month of January I decided to make Chả Giò (Vietnamese Egg roll) from scratch. I did some research online, found some recipes, and merged the information to my own recipe. I'll list out the ingredients, but won't write out the instructions because I'm too lazy. 

Filling:
- 1/2 lb Ground pork
- Ground shrimp (I used 10 medium sized)
- 1/2 Onion (chopped)
- 3 Cloves garlic (chopped)
- Wood ear mushrooms (however much you want) 
- Bean Thread (however much you want) 
- 1 Carrot (finely minded)

Seasoning: (to taste- start little and just add to taste)
- Salt
- Black pepper
- Sugar

Other things:
- Spring roll pastry
- Egg wash or Flour w/ water (to seal the egg roll)
- Vegetable oil or Canola oil (for frying)

Instructions... mix everything. I would microwave a tiny sample of the mix so I can taste it to see if I needed to add more salt, pepper, or sugar.. this was something my mom used to do and its very helpful. Once you got your perfect mix.. roll that sucker up in the "spring roll pastry" (found in your nearest Asian market in the frozen section) and seal them with the egg wash or flour water mix. Lastly.. fry those suckers and BOOM you're done (3 minutes each side if the whole thing isn't submerged in oil). And this entire process only takes.. FRIGGIN' FOREVER.

Anyway.. it was time consuming AF, but it was tasty.. so SUCCESS!





Cheers!

Wednesday, December 20, 2017

Bun Thang.


Hey now! I tend start my entry off the same.. and it's been a long time heh.. Since my last post when I wrote about our trip to Peru- not much has been going on. Nothing really too crazy worth writing about. Aside from receiving a promotion at work from Team Lead Credentialing Analyst to Supervisor- not much has been going on.

It's towards the end of the year and people usually make new years resolution(s) which is a waste of time in my opinion because everyday you should be striving to do and be better. Plus you should really have fun with it and with that said.. I'm going to cook one Vietnamese dish a month starting the new year- only because the only thing I know how to make are spring rolls and that's not cutting it. I need to learn these dishes because my parents will not be around forever and I need to pass down some part of my culture.

Soooo I wanted to experiment prior to the new year with Bun Thang because I remember that this soup broth was light so that meant it was simple. My mom never made this for us because its a dish from the north so it wasn't as common, but I would always eat this at my friends house. I watched a couple of youtube videos and every recipe is different- but I figured I can break it down to more of a simple recipe. 

Serving Size: 3
Broth:
- 1 Chicken thigh (large)
- 4 Cups of water
- 3 tablespoons Granulated vegetarian mushroom seasoning
- 1 Medium onion (halved)
- Fish sauce (to taste)
- Salt & pepper

Toppings:
- Shredded chicken (the chicken from the broth)
- 2 Eggs (cooked to a thin omelet and thinly sliced)
- Cha lua (Vietnamese pork "meatloaf"- julienned)

Herbs & Garnish:
- Cilantro (roughly chopped)
- Onion (halved, thinly sliced)
- Green onions (chopped)

I would write out the directions, but I think the ingredients are fairly straight forward. And!! Don't forget a packet of vermicelli rice noodles- you can read the instructions on the back of the package on how long to cook it for. Also I believe shrimp paste is called for in the broth and used as a topping as well, but I think it's fine without it. Plus, Mitchell is my guinea pig and he really liked it so that's a win!

Cheers!

Saturday, May 27, 2017

Peru, South America!


Ohmagerd! I've made it to Machu Picchu! I've been wanting to travel here for the past 5 years and finally I did it! I had a goal to come to Peru after graduating as a celebration and gift to myself, but the timing never was right (but I still got to travel to other cool places). But this year.. the time was right AND it was super sweet that I was able to share this experience with my love, MVamos.

Peru was so beautiful whether at the capital of Lima to the small town of Urubamba. The locals were nice and quite helpful when we traveled via the colectivo to get to our Sacred Valley sights. The food was colorful, fresh, and delicious AF! I was obsessed with the Peruvian textiles, they were beautiful and I regret not buying more things! Those who know me know my style and interest of textiles.. so yeah.. I wish I bought more lol.. Next time I'll buy more!

When we arrived to Machu Picchu.. it was like a dream. It's funny.. I've never heard of Machu Picchu until I was 21 from a past relationship (my school did not teach geography- I went to a "ghetto" school lol) and didn't really feel the need/want to really go there until 2012. I suddenly had the yearning to travel to Machu Picchu as affirmation to myself that I could do this on my own and especially on my own terms. And I know I've done more than that. When I saw Machu Pichhu in person after taking that first deep breath- my heart that yearned to get there was now fulfilled. Machu Picchu is amazing and I cannot describe the feeling you get as you wonder around the grounds and touch the stones made by the Incas. Not only was MP so rad, the other ruins took my breath away as well! Especially Moray!

Anyway.. Here are some photos!
























Cheers!