Alissa Nguyen

LEVEL 2 KIMCHI Lol idk what to call THIS version of kimchi since I make it 3 different ways. This way is considered “easy” but not that easy. I have a kimchi version that is even EASIER than this. INGREDIENTS: 5 lbs napa cabbage 1 cup kosher salt 1 cup water PORRIDGE 1.5 cups water 1/4 cups rice flour 5 TBSP sugar PASTE: 1/2 cup fish sauce 1 1/4 cup gochurgau 1 TBSP minced ginger 1/2 cup minced garlic 1 small onion (or 1/2 of a large onion) ADDITIONAL INGREDIENTS 5 scallion, cut 1 inch 5 carrots, julienned INSTRUCTIONS 1. Cut Napa cabbage into quarters the long way. Then cut into bite size pieces. Sprinkle with 1 cup of kosher salt and 1 cup of water. Mix well. Allow this to sit for 1 hour mixing every 15 minutes. After 1 hours, rinse and drain throughly (3 or 4 times) under cold water. On the last round, squeeze out all the water. 2. MAKE YOUR PORRIDGE: in a pot, bring water and rice flour over some heat. Bring to boil until it becomes thick. Once it thickens, add sugar. Turn off heat and allow to cool completely. 3. While you wait for your porridge to cool, prepare your veggies (carrots and scallion) 4. Combine all of your ingredients listed under “PASTE” and blend well. 5. Now you can combine everything… combine your PORRIDGE, PASTE and veggies. Once this is well combined, add it into your Napa cabbage. 6. Enjoy immediately or refrigerate until cold before eating.

KOREAN LETTUCE SALAD DRESSING 1/4 of an onion (thinly sliced) 2 TBSP soy sauce 1 tsp fish sauce (or salt) 1 tsp sugar 1 TBSP distilled white vinegar 2 TBSP Korean pepper flakes (gochugaru) 1 TBSP sesame oil 1 TBSP toasted sesame seeds A drizzle of honey (~2 tsp) 2 cloves of garlic (minced) - Mix this all together - Combine with lettuce right before eating - Do not combine ahead of time - Good for 1 head of lettuce

I enrolled my 6 year old into Kumon . His instructor said on average, we start to see results around 6 months. I asked his instructor.. what happens if we don’t see any results in 6 months? She looked me dead in the eyes and said “you will see results in 6 months” I said…. SAY NO MORE. Sign us up lol

Ofc pho noodles would’ve been better but this was surprisingly pretty good. It was filling but light??? If that makes any sense… the cabbage had a nice crunch to it which was a plus!

Now if it’s 3v1… then the odd one out is common denominator and he/she need to figure it out with their siblings!

Yo my baby turned 3🥹

Maybe I could’ve been a better mom and rotated their heads more when they slept to prevent this? Or carry them more? Or not be in labor for so long? Or maybe I’m their mom so I notice every little thing about them. Regardless, I’m glad services like this exist to make their heads perfect!

KKAKDUGI - KOREAN RADISH I learned this from my friend who is going thru a messy divorce: once you know your worth, nothing phases you! 2 lbs korean radish 1 TBSP kosher salt 2 TBSP sugar 1 TBSP minced garlic 1 tsp minced ginger 2 TBSP chopped scallion (~2 scallion) 1 TBSP fish sauce 1/3 cup gochugaru (korean red pepper flakes) 2-3 TBSP of the liquid from the radish 1. Peel Korean radish. Cut into cubes. Give it a nice rinse and pat dry. Sprinkle with 1 TBSP kosher salt and 2 TBSP sugar. Combine well and let this sit for 30 mins. After 30 mins, drain the radish of the liquid. Set liquid aside. 2. In a mixing bowl, combine: minced garlic, minced ginger, chopped scallion, fish sauce, gochugaru and 2-3 TBSP of the reserved liquid from your radish. Combine this paste with ur radish and taste test. You can enjoy this immediately or refrigerate until it gets cold to eat.

KOREAN BRAISED RIBS (GALBI JJIM) INGREDIENTS 4 beef (short) ribs (about 4lbs total) 2-3 carrots, cut large chunks 1/2 of a radish or daikon, cut large chunks MARINADE 1 apple 1 yellow onion (sweet onion preferred) 1 cup Maggi seasoning or soy sauce 1/2 cup rice wine, cooking wine or water Sweetener of choice* 2 TBSP minced garlic *omit is ok, I’ve made this without sugar and it was still so delicious! I used about 1 tsp of stevia INSTRUCTIONS 1. Soak beef ribs in water just until you’re done prepping the rest of your ingredients. Drain ribs and rinse under cold water 2. MAKE YOUR MARINADE: in a blender, add all of your ingredient listed under MARINADE and blend til smooth. 3. Then pour over ur ribs and allow to marinate until you’re done prepping your veggies 4. Place ribs and sauce into an instant pot and pressure cook for 10-12 minutes. After 10-12 minutes of pressure add your carrots & daikon but make sure it is submerged in your sauce. Cook for another 10-15 minutes or until your carrots are fork tender. 5. This is good with rice but my husband ate it with shredded cabbage and it was really good especially with the sauce drizzled all over it!

For those who missed it, my husband is pre diabetic so I’m making changes to the way I cook. When I eat with him, I eat the same as him which means low carb.

My Darth Vader machine going off in the background🤪

LOMO SALTADO—- MARINADE 1.5 lbs beef, thinly sliced or cubed 3 cloves minced garlic 1.5 TBSP soy sauce ADDITIONAL INGREDIENTS 1 large purple onion, cut into chunks/ squares 8 cloves minced garlic 5 roma tomatoes, cut into wedges French fries SAUCE: 1.5 TBSP aji Amarillo Paste 6 TBSP low sodium soy sauce 1.5 TBSP red wine vinegar 1.5 TBSP oyster sauce 2 tsp corn starch 1.5 TBSP aji Amarillo Paste 1. Thinly slice your beef and marinate with the ingredients listed under “MARINADE” (marinate for at least 10 mins) 2. After 10 minutes, give your beef a quick sear, remove from heat and set aside. 3. Mix all the ingredients under SAUCE and set aside. 4. In the same skillet or new one, heat up some oil and sauté purple onion for 1 minute then add 8 cloves of minced garlic and sauté for another minute. 5. Then add your seared beef, cooked french fries, roma tomatoes and your SAUCE that you mixed together from step number 3. NOTE: - How much French fries you add depends on how much you want in your dish. I did 28oz. - You can keep your french fries on the side… you do not have to mix it in with your beef and veggies. If you do this, you do not need to add in that much sauce

My 6 year old LIKES donating and bringing packages into the classroom/ for his clas grade. We are very lucky to be in a position where we can donate so we do so whenever there’s a list posted which is often cause schools are underfunded!

Not me geeking over some eggs lol

Tapatio is still ok right?? Or do I need to do the Valentina?

Does your school do this? lol

We’ll work on actually eating it next time. He went from “eww” and not wanting anything to do with it to actually cracking it open & scooping it out… baby steps lol

Replying to @Alissa Nguyen ANOTHER SAUCE/ GREEN SAUCE 1/2 cup Mayo 2 cups cilantro (or huacatay if you can find it) 1 or 2 jalapeño (or Serrano peppers, de seed if you don’t want it spicy) 1/3 cup Parmesan cheese (or cotija cheese) The juice from 1/2 a lime 2 cloves garlic 1/4 tsp salt Drizzle of olive oil - blend this all together. Measurements can’t be adjusted

Happy Valentine’s Day 💝 never thought I’d be a gift bag mom but here we are😅 my 6 year old ask if we could do gift bags for his Valentine’s Day party. I took him to Walmart to let him pick out a valentines (this was nostalgic for me cause I rmemeber doing this when I was little and it was my favorite part about the school year) and I let him browse Amazon on a party favor.

Dont you just love sleep regressions🤩