Jn Spicy Seafood Sauce

Ever since my most recent trip to Thailand, I have not been able to stop thinking about this spicy seafood sauce I had there. It’s light, yet full of a mingling of distinct flavors. And it pairs so well with seafood without overpowering them! Now, after experimenting with many various ingredients – I’ve come up…

Crispy Noodles – Mi Xao Gion

The kid’s lunch today. Simple crispy noodles. Flash fried the egg noodles. Parboil the veggies, add in the shrimp, duck and chicken. Now, it’s the sauce that marries them altogether. The sauce/gravy is simple too… the concoction is a combination of oyster sauce, soy sauce, dash of sugar, pinch of salt, sprinkle of corn starch…

JN Oven Baked Chicken with Fermented Bean Curd – Ga Nuong Chao

Hi my favorite foodie friends… Here’s a recipe to help get ready for summer grilling Oven Baked Chicken with Fermented Bean Curd – Ga Nuong Chao. Enjoy! Ingredients: 1 lb of boneless and skinless chicken drums (you may use breast or thighs as well) 1 Tbsp brown sugar 1 tsp sea salt ¼ tsp ground…

Bun Bo Hue – Vietnamese Spicy Beef Noodle

Made a big pot of Bun Bo Hue! I experiment this time by adding the fish balls with roe to my bowl. It wasn’t my thing. Probably, this particular brand but it was too sugary sweet for my taste. Otherwise… It was delicious! Here’s the recipe and how-to video >> https://www.youtube.com/watch?v=CX2JR-EQ918&list=TLOWtbrOzI95A

Home Sweet Home

I’ve been fine dining on the big boat… But this is what home is all about. Simple and satisfying home cooked meals. Steamed jasmine rice, onion & garlic omelette, ca phao ot with mam tom

June Plum Tree – Trai Coc

June Plum – Trái cóc! Sweet, tart and so good dipped in crushed chili sea salt. One of these day soon, my little tree will bear fruits just like these. But, for now, I’ll enjoyed these since they’re in season at my friendly Asian market.

Grilled Top Sirloin Steak

Summer Grilling!  Fire it up and let’s get cooking.  Today we’re craving steak, thick juicy and perfectly seasoned. After marinating (see recipe) and chilling in the fridge for 4 hours, a very important step is to let the meat rest at room temperature at least 20-minutes. This helps it cook more evenly and gives you…