Its giving ✨nostalgia✨ back to my grandparents house eating this with a side of pickled eggplants with shrimp paste (Ca Phao Mam Tom) - IYKYK 🤤🔥 thank you Kho Market for the dried shrimp!
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Wontons paired with egg noodle, char siu, and a light pork stock - talk about cozy 😊 Refer to my Banh Canh Gio Heo recipe for the pork stock.
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Ingredients 2 medium Mackerel or 1 large Mackerel 4 tbsp oil salt and pepper 3 cloves garlic (minced) 1 tomato (sliced) 2 tbsp fish sauce 1/2 tbsp sugar 1/3 tbsp MSG 2 Thai peppers Procedure Marinate your fish with salt and pepper for at least 30 minutes.
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I am sharing my FAVORITE of Mama’s signature dishes - Fried Tilapia with Sweet Soy Sauce.
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This was a speciality dish of Mama’s (grandma) — we would have it on special dinner nights.
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Whenever we host friends and family, one of our favorite things to serve is a DIY hand roll bar right at home.
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All praise our queen @emilymariko - this was such a delicious combo and 10x easier bc I used omsom’s yuzu misoyaki starter to marinate my salmon (10/10!
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Ingredients: 3 baguettes (cut into 1.5” slices) 0.75 lb shrimp (minced) 1/3 cup Mayo 1 tbsp oyster sauce 1/2 tbsp sugar 1 handful shredded cheddar cheese 3 sticks imitation crab (minced) 3 stalks green onion (sliced) 1 egg 1 tbsp cornstarch black pepper Preheat your oven to 350F.
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Ingredients 6 cups of water 1 lb butternut squash (cubed) 1/2 lb jumbo shrimp (cleaned, deveined) 1/2 tbsp chicken powder 1/3 tsp black pepper For broth:
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Ingredients 1 lb escargot (Oc Len) 1/2 head of garlic (minced) 2 tbsp lemongrass (minced) 1 can (14 oz) coconut milk 1/2 tsp salt 1 tsp sugar 3 thai chilis (sliced) 1/2 tsp MSG 2 tbsp cooking oil Procedure Wash your escargot with water 5-6 times or until there’s no more sand.
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Ingredients 2 lb jumbo shrimps (de-veined, shell on) 2 medium Jalapeño (sliced) 1 medium ginger (cut into slices) 1/2 white onion (cut into thick slices) 3 green onion stalks (cut into 1" pieces) 1/2 head garlic (minced) 6 oz potato starch salt and pepper 1 gallon cooking oil For the sauce:
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Ingredients 1 lb pig ear 1 jumbo carrot (shredded) 1 (24 oz) jar of pickled lotus root 1 lb shrimp (de-veined) 2 tbsp salt 1 tbsp vinegar 1/2 lime Toppings:
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Ingredients 14 oz cooked baby clams (frozen, thawed) 3 thai chilis (minced) 4 garlic cloves (minced) 1/2 shallot (minced) 1 tbsp fish sauce 1 tbsp oil 1 tsp black pepper 1 tsp turmeric 1/2 tsp sugar 1/3 tsp MSG 1/2 tsp lemongrass (minced) 1 bundle Vietnamese coriander (‘Rau Ram’ in Viet) Shrimp chips (to serve) OR sesame rice paper Procedure Clean the baby clams thoroughly (at least 5 times, rinse and drain) to remove all the sand and dirt.
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Ingredients 2 medium Golden Pompano (‘ca chim’ in Vietnamese) 1 bundle of green onions (sliced into 1" pieces) 2 Thai chilis 12 tbsp fish sauce 2 1/2 tbsp sugar 1 1/2 tsp MSG 1 tbsp chicken bouillon 8 oz pineapple chunks (canned, drained) 3 celery stalks (sliced into 1" pieces) 3 tomatoes (sliced into fourths) Procedure Clean, gut, and slice your Golden Pompanos in half vertically.
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Ingredients 4 lbs live crawfish (cleaned thoroughly) 14 kaffir lime leaves (torn) 2 head of garlic (minced) 3 tbsp oil 1/2 cup water 3 tbsp lemongrass (minced) 3 tbsp dried Thai chili powder 1 tbsp chicken powder 3 tbsp crab paste with soya bean oil 1.
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This recipe was influenced by RecipeTin’s stir fry sauce Ingredients For the sauce:
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Original recipe by Cookpad Ingredients (for 12 lbs crawfish/seafood) 8 sticks of butter (salted) 6 tbsp cajun seasoning 6 tbsp paprika 4 tbsp oregano 4 tbsp cayenne pepper 4 tbsp lemon pepper 6 tbsp sugar 6 heads garlic (minced) 8 tbsp old bay seasoning 1 cup garlic powder 1/2 cup lime (juiced) 2 tbsp crawfish boil mix Procedure In a saucepan, melt all the butter until completely dissolved over high heat.
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Ingredients Tools: 1 onigiri mold For the rice:
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Ingredients For the steamed fish: 2 lb red snapper 3 inch ginger (sliced thin) 6 green onion (white part, bruised) 4-5 cilantro (stems and leaves) sesame oil salt and pepper For the sauce:
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Ingredients Makes about 32 dumplings 12 oz Banh Bot Loc flour mix 2 cups boiling water 1/2 tsp salt 1/2 lb shrimp 1/2 lb pork belly 1 tbsp fish sauce 1/3 tbsp sugar 1/4 tbsp MSG 1 small shallot (minced) 3 garlic cloves (minced) 2 tbsp olive oil 1.
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Ingredients For the soup: 4 lbs catfish (cut into 2” thick steaks) 16 oz pineapple chunks (canned with syrup) 4x 14 oz chicken broth (can) 56 oz water 2 tbsp Tom Yum paste 2 tbsp tamarind powder 5 tbsp sugar 1 tsp MSG 4 tbsp fish sauce ▪️- 1 tbsp chicken powder Fresh vegetables for broth (cleaned and prepped):
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