Alissa Nguyen

SPAM MUSUBI INGREDIENTS: 1 can of spam 4-6 eggs Pepper SPAM MUSUBI CONCOCTION 2 TBS soy sauce 1.5 TBS sugar INSTRUCTIONS 1. Whisk 4-6 eggs and season to taste with black pepper. Cook your eggs in a skillet and use your spam can to cut your eggs into the shape of a musubi, set aside. 2. Cut your spam into 7 or 8 rectangles and cook for 2 mins on each side before pouring your spam musubi concoction. Cook this until concoction thickens 3. Then assemble your musubi. I used a mold but you can use the can your spam comes with. I layered it starting with spam, kimchi, eggs, rice, pressed and sealed it off.

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!

ASIAN STYLE GARLIC NOODLES using Italian pasta @barilla 1lb noodles or pasta (I used fettuccine pasta) 4 TBSP butter 4 TBSP minced garlic dark soy sauce (for color) Parmesan cheese Chopped scallion Oil, for cooking SAUCE: 2 TBSP brown sugar 2 TBSP oyster sauce 1 TBSP fish sauce 1/2 TBSP soy sauce 1/2 tsp mushroom or chicken bouillon 1/2 tsp black pepper - mix this all together 1. Cook your noodles according to the package, drain and set aside. 2. In a pan or wok, heat up some oil ad 4 TBSP butter. When your butter melts, add in 4 TBSP minced garlic 3. Once garlic is fragrant, add all your ingredients listed under SAUCE. (I like to mix the ingredients in a separate bowl and pour it in all at once) 4. Once your SAUCE starts to bubble, add your noodles/ pasta and combine well. (Optional— I like to add a drizzle of dark sauce for some color). 5. Top it off with some parmesan cheese and chopped scallion.

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.

So many F ups in this video😩 MIEN GA - VIETNAMESE CHICKEN GLASS NOODLE SOUP CLEANING 1x 4lb whole chicken 1 TBSP salt water SOUP BROTH 20 cups filtered water 2 TBSP salt 2 TBSP sugar 1 tsp MSG (optional) ADDITIONAL INGREDIENTS 1 cup shredded black fungus (mushrooms) 8 oz bamboo shoots Bean thread noodles Chopped cilantro, (for topping) Chopped scallion (for topping) Thinly sliced onions, any color works (for topping) Black pepper Sambal/ garlic chili paste Fried shallots 1. In a large enough pot, fill it with water and bring to a boil. Once boiling, add your chicken and 1 TBSP of salt. Let this cook for 2-3 minutes. After 2-3 minutes, rinse, clean and drain you chicken under cold water. Make sure you rub your chicken to clean it 2. Now in a clean pot, fill it with 20 cups of clean filtered water. Return your chicken to this pot as well. Season with: 2 TBSP salt, 2 TBSP sugar and 1 tsp MSG. Bring this to a boil and scoop out any scum that floats to the top. Once boiling, reduce heat and simmer for ~1.5 hours— if your chicken is 4lbs. Timing will need to be adjusted depending on the size of your chicken. 3. Once your chicken is cooked through, remove you chicken, place into a pot and cover the top with cling wrap. This will help it from discoloring. Or you can dunk into an ice bath. Once your chicken is cool, shred the meat off your chicken and discard the carcass. 4. All thats left should be your broth. Season this to your preference.. it should taste like chicken broth. I like to season using: chicken bouillon, fish sauce, salt and/or sugar. 5. BLACK FUNGUS: soak 1 cup of black fungus in some hot water for 10-15 minutes or until it blooms. Once it blooms, drain it from the liquid and give it a rough chop— I use kitchen scissors for this. Add this into your chicken broth. 6. BAMBOO SHOOTS: drain the bamboo of its liquid. This is already cooked so all you need to do is add it into your chicken broth. 7. Now that everything is prepared, assemble a bowl with: your noodles, chicken, cilantro, scallion, thinly sliced onions, black pepper, sambal, fried shallots and your broth with bamboo shoots and black fungus (mushrooms) 8. Bon Appetites

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.”

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)

BEEF STEW SEASONINGS 3 lbs of beef stew meat and 1 tsp black pepper 2 tsp salt 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika 2 TBSP worcestershire sauce 1/4 cup all purpose flour ADDITIONAL INGREDIENTS 1/4 cup chopped garlic 1/2 cup chopped onion 1/2 cup chopped celery 2 cup beef broth 2 TBSP tomato paste 1/2 cup red wine 1 TBSP beef bouillon paste 3-4 sprigs thyme leaves 2 bay leaves 3-4 carrots, cut large chunks 2-3 russet potatoes, cut large chunks Oil, for cooking 1. Season beef with all the ingredients listed under SEASONINGS. Then heat up some oil and sear your beef. Set beef aside. (Note: I seared my beef in 2 batches) 2. In the same pot, sauté 1/2 cup celery, 1/4 cup garlic and 1/2 cup onion. Sauté and scrape off any bits at the bottom of the pan 3. Add beef broth, tomato paste, red wine, beef bouillon paste, thyme and bay leaves. Combine well. 4. Add beef back in. Bring this to a boil, reduce heat to simmer and simmer for 1.5 hours. 5. After 1.5 hours, add carrots and potatoes. Cook until carrots and potatoes are fork tender.. about 10 minutes. 6. Serve with rice, mash potatoes or cheesy bread.

What its like to cook dinner as a mom with small children

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.

Buldak spicy noodles success

Congratulations on your book! @My Nguyen

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.

Go on with ur pbj

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🙂

VIETNAMESE TOFU CHIVES SOUP 1/2 cup dried shrimp 2 cups hot water 1 shallot, diced 1/2 TBSP minced garlic 32 oz stock of choice— i used chicken stock 1 tsp fish sauce 1/2 tsp msg 1 tsp sugar 1 block soft or firm tofu, cut into blocks 1 bunch chives, woody ends removed, cut 1-2 inch wide Tomatoes, cut into 1/4 wedges (optional) 2 TBSP fried shallots or garlic Black pepper Oil, for cooking 1. DO THIS FIRST— before you prep the test of your ingredients (garlic, shallots, etc) Soak 1/2 cup dried shrimp with 2 cups hot water. Soak u til your done prepping the rest of your ingredients 2. Heat up some oil. Sauté shallots and garlic til fragrant. 3. Then add in your dried shrimp + liquid mixture along with 32 oz of stock. Bring this to a boil. When this comes to a boil, there might be foam that floats to the top, make sure u scoop this out. 4. Season with fish sauce, msg and sugar. 5. Then add in your cubed tofu and cook for 10 mins 6. After 10 minutes, add your chives, tomatoes, fried shallots and black pepper 7. Serve with rice and a braised meat dish like caramelized pork or catfish. If you don’t have a braised dish, you can serve with just rice

When he introduced me 🥹