Alissa Nguyen

FRIED SPAM MUSUBI INGREDIENTS: 1 can of spam 2 TBS soy sauce 1.5 TBS sugar Eggs Panko INSTRUCTIONS 1. Cut your spam into 7 or 8 rectangles and cook for 2 mins on each side before pouring your spam musubi sauce which is 2 TBSP soy sauce and 1.5 TBSP sugar). Cook this until concoction thickens 2. Then assemble your musubi. I used a mold but you can use the can the spam comes in if you don’t have a mold. 3. then coat your spam in eggs and then panko. Pan fry until crispy on all sides

What its like to cook dinner with small children

Im a lot of things but the one thing no one can ever say bout me is that I’m de@dbeat mother!

Making an egg boil featuring Chupiey… my wet vac robot from Roborock EGG BOIL 6 soft, medium or hard boiled eggs 1 stick unsalted butter 1/2 of a small onion, sliced 3 TBSP minced garlic Juice from 1/2 a lemon 1/2 cup chicken broth SPICES: 1 tsp slap ya mama 1 tsp old bay 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika 1 tsp lemon pepper 1 tsp cayenne pepper 1 tsp crushed red chili flakes 1 tsp dried parsley 1 tsp fish sauce 2 tsp sugar 1. Cook your eggs so they’re soft, medium or soft boiled eggs 2. Melt butter then add thinly sliced onions and cook for ~2 minutes. 2. Then add all of your ingredients listed under SPICES. Mix well. 3. Then add 3 TBSP minced garlic and mix. 4. Then add the juice from 1/2 a lemon and 1/2 cup of chicken broth. Let this simmer for 3-5 minutes before turning off heat and pouring it over your eggs.”

Another failed ASMR due to motherhood😅 anyways, recipe below: EGG BOIL 6 soft, medium or hard boiled eggs 1 stick unsalted butter 1/2 of a small onion, sliced 3 TBSP minced garlic Juice from 1/2 a lemon 1/2 cup chicken broth SPICES: 1 tsp slap ya mama 1 tsp old bay 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika 1 tsp lemon pepper 1 tsp cayenne pepper 1 tsp crushed red chili flakes 1 tsp dried parsley 1 tsp fish sauce 2 tsp sugar 1. Melt butter then add thinly sliced onions and cook for ~2 minutes. 2. Then add all of your ingredients listed under SPICES, mix well. 3. Then add 3 TBSP minced garlic, mix well. 4. Then add the juice from 1/2 a lemon and 1/2 cup of chicken broth. Let this simmer for 3-5 minutes before turning off heat and pouring it over your soft boiled eggs.

KATHIEW - CAMBODIAN PHO @Tiny🇰🇭 6-7 lbs beef bones 1 large onion (charred) 2 shallots (charred) 1 large piece of ginger (about the palm of your hand, charred) 1 bunch cilantro (stems only, smashed) 8 scallion (stem white part only, smashed) 1/4 cup sugar or 2 gold ball size rock sugar* 2 TBSP salt* 3 TBSP chicken bouillon* 1/4 cup fish sauce* 2x 2.7 oz pho spice seasoning (the blue bag) 5 stalks of celery (cut 2-3 inch wide) 5 carrots (peels and cut 2-3 inches wide) 2 TBSP fried garlic* 12-14 liters filtered water More water (as needed) * these are all estimates ADDITIONAL INGREDIENTS: Pho noodles Thinly sliced beef (I used eye round) Hoisin sauce Sriracha Beef flavor paste (please watch video to see what this looks like) Chili oil Soy sauce Black pepper Fried garlic Cilantro (chopped) Scallion (chopped) Onion (thinly sliced) Bean sprouts Beef balls (optional: cut in 1/2 or 1/4) 1. BLANCH: add your beef bones into a large pot and fill it with water. Turn on heat and bring to boil. Once boiling, leave it to boil for 2-3 minutes before turning off heat. Drain, rinse and wash your beef bones under cold water. Make sure to use your thumb to rub/ scrub of any scum. Be careful doing this as there may be small, sharp bone fragments. 2. CHAR: peel and cut onions, shallots, and ginger in half. On a dry skillet, char your aromatics until its slightly blacken 3. CILANTRO AND SCALLION: using a mallet, spine of your knife or something hard, lightly smash your cilantro stems and the whites of your scallion. 4. In a clean, large stock pot, fill it with you beef bones, 12-14 oz of water, charred onions, ginger, shallots, sugar or rock sugar, salt, chicken bouillon, smashed cilantro stems, smashed scallion stems, fish sauce, pho spice seasonings (the blue bag, please watch video to see what it looks like), celery, carrots, and fried garlic. Bring this pot to boil. 5. Once your pot is boiling, reduce heat, cover and simmer for 7-8 hours (note: fill water back to the line as needed. I filled it during the 2, 4 and 6 hour mark) 6. Once your broth is done cooking, discard everything inside (beef bones, celery, carrots, onions, ginger, etc). Pour your broth through a fine strainer. Taste test and season to preference. 7. When you’re ready to eat, cook your noodles in boiling water. And top it off with you desired toppings: thinly sliced beef, hoisin sauce, sriracha, beef flavor paste, chili oil, soy sauce, black pepper, fried garlic, cilantro, scallion, onion, bean sprouts, beef balls. (Note: I cooked the beef balls in the pot with my broth)

CHAR SIU - CHINESE BBQ PORK 3 lb pork shoulder (I used the wrong cut and got roast but it was still tasty) MARINDE 4 TBSP brown sugar 1 TBSP garlic salt 2 TBSP soy sauce 2 TBSP oyster sauce 2 TBSP red wine 1 TBSP hoisin sauce 1 TBSP shaoxing wine 1 tsp Chinese 5 spice 1/2 tsp red food coloring (optional) HONEY MIXTURE 4 TBSP honey + 4 TBSP water 1. My pork belly is about 2 inches thick. Poke a bunch of holes all over your pork, front and back 2. Combine all of your ingredients listed under MARINADE. Mix well and then pour this all over your pork. (My pork is placed in a ziplock bag). Marinate over night. 3. Once you are ready to cook, bring your pork down to room temp by letting it sit out for 30-60 minutes. 4. Now that your pork is at room temp, place onto a roasting rack and fill the bottom of your roasting rack up with water. Brush HONEY MIXTURE all over your pork and bake at 425F for 40-50 minutes, broil for 10 minutes (middle rack) The breakdown of how to cook your pork: ⁃ bake 425F for 15 minutes ⁃ Brush HONEY MIXTURE all over, flip ⁃ Bake again at 425F for 15 mins ⁃ Brush HONEY MIXTURE all over, flip ⁃ Bake again at 425F for 10 mins ⁃ Brush HONEY MIXTURE all over, flip ⁃ Broil for 10 mins ⁃ Total: 40 mins bake, 10 mins broil 6. Remove from heat, allow to cool and then thinly slice. I served mine with rice as one meal and then egg noodle soup as another meal.

Go on with ur pbj

TURKEY BRINE 4 cups apple cider 12 cups water 4 oranges 1 bulb garlic, peeled 4 bay leaves 3 sprigs rosemary 1 1/2 cups brown sugar 1 1/2 cups kosher salt HERB BUTTER 4 sprigs rosemary 4 spris thyme 4 sprigs parsley 2 sticks softened butter 1 TBSP onion powder 1 TBSP garlic powder 1 TBSP smoked paprika 1.5 TBSP Tony’s seasoning (or cajun seasoning) 1 tsp salt 1 tsp black pepper 1.5 TBSP minced garlic ADDITIONAL INGREDIENTS 13 lb turkey 2 onions (peeled and cut into large chunks) 2 apples (de seeded and cut into large chunks) 4 carrots (peeled and cut into large chunks) 4 stalks of celery (cut into large chunks) 1 bulb of garlic (leave a thin layer of the peel on but cut 1/3 of the top off) 1 cup white wine of choice 1 cup chicken broth Twine (to tie the legs) INSTRUCTIONS 1. Combine all of your ingredients listed under BRINE. Bring this to a boil and then turn off heat. Wait for brine to completely cool. Once bring has completely cooled, brine your turkey in it. Brine over night. I used a large stock pot but if you do not have one, then used a brining bag (note: for your oranges, squeeze out as much orange juice as possible into your brine) 2. The next day when your turkey is done brining, reserve the oranges and discard the rest. Wash your turkey under cold water. Pat turkey dry and set her aside. 3. To make the herb butter: rosemary, thyme and parsley… you only need the leaves so strip the leaves off the stem. Mince this up. ⁃ combine minced rosemary, thyme and parsley with soften butter, onion powder, garlic powder, smoked paprika, Tony’s seasoning, salt, black pepper and minced garlic. Combine this well. 4. Back to our turkey… separate the skin of the turkey from the meat/ flesh of your turkey. Take a dollop of herb butter and rub is in-between the skin and the meat. Then rub some of the butter all over your turkey. Reserve 1/4 cup of your herb butter and melt it down. 5. Once you’ve melted down your butter, inject it into your turkey. 6. Place your veggies on a roasting rack or turkey pan filled with: 2 onions, 2 apples, 4 carrots, and 4 celery (make sure these are cut into large chunks). Take some of your reserved oranges, onions, apples, carrots and celery and stuff the cavity of the turkey with it. Tuck the turkey wing under neat so it doesn’t burn when cooking. Tie the legs/ drumsticks together. 7. Bake at 350F until the internal temp reaches 165F. If you are not using a meat thermometer, its ~15 minutes per pound. 8. Once ur turkey is done cooking, allow to cool before cutting into her. With your turkey drippings, make turkey gravy with it =)

GARLIC NOODLES INGREDIENTS 1 lb spaghetti or thin spaghetti, cooked and reserve pasta water 4 TBSP butter 1/4 cup chopped scallion 4 TBSP minced garlic 1/4 cup pasta water 1/4 cup parmesan cheese Dark soy sauce (optional- for color) Oil, for cooking SAUCE 2 TBSP brown sugar 2 TBSP oyster sauce 1 TBSP fish sauce 1/2 TBSP soy sauce 1/2 tsp chicken bouillon 1/2 tsp black pepper INSTRUCTIONS 1. Cook your pasta according to the instructions. Keep your pasta water 2. In a skillet or wok, add some oil and butter. Melt your butter 2. Once butter is melted, at chopped scallion and minced garlic and cook for 2-3 minutes. 3. Then add all of your ingredients listed under SAUCE and cook until your sauce bubbles/ boils. 4. Then add your cooked noodles, dark soy sauce (if you are using), pasta water and shredded parmesan cheese. Combine this well, turn off heat and serve with protein and/ or veggie of choice

Replying to @Inthelife The way I dress it up makes it taste completely different to how I dress up pho. I’m dressing it with bean sprouts, jalapeños, thinly sliced onions, sriracha, hoisin sauce, beef flavor paste, chili oil, soy sauce, black pepper, fried garlic and lime.

Leave a comment down below how you like to eat your ramen noodles/ instant noodles… any kind and I’ll re create it and let you know if its good🙂

When he introduced me 🥹

SPICY STEAK PASTA SPICY PASTA 5 cloves minced garlic 2 cups heavy cream 1.5 TBSP dried parsley 1 TBSP paprika 2 tsp chicken bouillon 1 tsp garlic powder 1 tsp cayenne pepper 1 tsp red pepper flakes 1/2 tsp salt 1 cup wine Pinot Grigio or chicken stock CORNSTARCH SLURRY 1/4 cup water + 1 TBSP cornstarch - can sub for pasta water, I just forgot to take some out before discarding the liquid☹️ ADDITIONAL INGREDIENTS 1 lb pasta, cooked Parmesan cheese, for serving Minced parsley, garnish 1. Heat up some oil and sauté garlic until it’s fragrant (high heat) 2. Once fragrant, add heavy cream and cook until it starts to bubble 3. Once it starts to bubble, add your spices (dried parsley, paprika, chicken bouillon, garlic powder, cayenne pepper, red pepper flakes and salt. Combine well. 4. Then add 1 cup of Pinot Grigio and corn starch slurry (or pasta water). Mix this until it starts to thicken. 5. Once thick, add cooked pasta and stir to combine. 6. Serve wirh steak, parmesan cheese and minced parsley. ———— Steak Olive oil Salt Black pepper Garlic powder 1. Season you steak with salt, black pepper and garlic powder. No measurements needed Bring your steak to room temp before cooking. 2. In a skillet, heat up some olive and cook your steak. For the thickness of my steak, I cooked medium-high heat for 3 mins. - Then I flipped and add some butter and garlic on top of my steak. - I baste my steak with the melted butter for 3 mins before removing from heating and allowing to cool before slicing into it - Note: I only had minced garlic so that’s what I used otherwise I’d use whole cloves of garlic

The perks of having friends that live in ur neighborhood

TURKEY GRAVY INGREDIENTS 4 TBSP fat from turkey dripping 4 TBSP all purpose flour Turkey dripping INSTRUCTIONS Once your turkey is done cooking: 1. smash the veggies and fruits into the turkey drippings. You dont have to smash into a puree, a rough smash will do. 2. Then strain the liquid of the veggie chunks. 3. Leave ur liquid to sit for ~5 minutes so the fat and dripping can separate. 4. You need to separate the fat from the drippings. There many ways u can do this 1) use a fat separator like I am 2) leave the drippings in the fridge so the fat can solidify 3) you can carefully scoop it out using a spoon 4) pour ur dripping into a zip loc bag and cut the bottom of the tip off 5. Once you’ve separated the fat from the dripping, you can cook. 6. In a pot, add 4 TBSP of fat with 4 TBSP APF (all purpose flour) and whisk. Your mixture will clump together but do not worry. 7. Slowly pour in your turkey dripping as you continuously whisk. Note: ur gravy will be runny but it will thicken as you whisk it and thicken even more as it cools. 8. You can adjust the seasoning to preference if needed

How do you explain this feeling to a man/ dad????? @Posh Peanut @Artipoppe

FISH SAUCE CHICKEN WINGS | CANH GA CHIEN NUOC MAM 15-20 chicken wings (~3lbs) Salt Black pepper Garlic powder Paprika Cornstarch Oil, for deep frying 2 TBSP minced garlic 6 TBSP water 3 TBSP sugar 3 TBSP fish sauce 1 TBSP vinegar Chopped Fresno chilies Chopped scallion 1. Season chicken wings with: salt, black pepper, garlic powder and paprika. Once seasoned, coat with cornstarch— a thin layer. Then pan fry or deep fry chicken. I cooked mine for 10 minutes but this will depend on the size of your pot and how many chicken wings you are cooking at a time. 2. In a pan or wok, heat up some oil and sauté 2 TBSP minced garlic til fragrant. 3. Once fragrant, pour in your concoction (6 TBSP water, 3 TBSP sugar, 3 TBSP fish sauce, 1 TBSP vinegar. Cook this on high or medium high heat. It will bubble and start to thicken. Once it thickens, add your chicken wings in and toss to coat. 4. Add chopped Serrano peppers (or in my case, I used bell pepper) and chopped scallion for some color. 5. I served this with rice and cucumbers

DUA CHUA - PICKLED MUSTARD GREENS 4 bundles of mustard greens (large gai choy) 4 cups water 4 cups distilled white vinegar 4 cups sugar 4 tsp salt 1. Cut mustard greens into 1 1/2 inch - 2 inch wide pieces. Wash thoroughly several times as these can be very dirty with dirt. 2. Then pact into a jar or container of any sort.. does not need to be air tight like I used. 4. Make ur pickling mixture by combining: 4 cups water, 4 cups distilled white vinegar, 4 cups sugar and 4 tsp salt. Mix this until sugar dissolves then pour into mustard greens. 5. Leave mustard greens to sit at room temp for 2 days then move into the fridge for at least a week before eating.

Happy birthday to my 88 year old graddy 1/4 cup fish sauce Juice from 3 limes 1 TBSP chili flakes 2 tsp toasted rice powder 2.5 TBSP sugar 2 TBSP chopped cilantro 2 TBSP chopped scallion 2 cloves of garlic, minced 1.5 TBSP water - mix and adjusted preference