Fried Shrimp Wontons in Hot & Sour Sauce

Yes, I made these, and no you may not have the recipe. It's my mom's special recipe. But you're welcome to come over for a tasting.

Kimchi Fried Rice by Steamy Kitchen

I cannot give you the recipe for this dish, because I got it from Steamy Kitchen's new cook book. I encourage you to buy the book and try out some of her recipes. This Kimchi fried rice was a hit and very easy to make. I think I liked the egg part the best. Here are some photos of me prepping the dish.

Look at the beautiful colors from the toppings

Korean Pancakes w/ Shrimp - Pajeon

I had a Korean Pancake obsession over the long holiday and made Korean Pancakes. I can't really give out the recipe because I cheated and used the pre-made Korean Pancake mix. Hey, it tastes just as good, so why not. It was mmmmm, so good.

I mixed it with shrimp, chives, and peppers. The key is to fry it sizzling hot, so that it's a little burnt on the edges.

Korean Style Dinner

Alright, I can't take credit for making this, but whenever I want an authentic Korean dinner, my friend alwayssss comes to the rescue. If I wasn't there myself I'd think that this is a restaurant.

European Cruise w/ Royal Carribean International

Get fat on Royal Caribbean cruises! The best food of all.

Bo 7 Mon - Seven Courses of Beef in Vietnamese

Bo 7 Mon, literally means "Seven Courses of Beef" in Vietnamese. It's considered a "higher-end" dish. Think of it as a kind of Beef Buffet, but Vietnamese style. I've heard of this, since I was a little girl, but have never tried it until California. Considering, I'm not much of a meat-lover I thought it was ok. Nothing about it really wowed me, or made me want to go back for more.

The beef is cooked in front of you, then wrapped with rice paper, a variety of fresh herbs, lettuce, carrots, and cucumbers, and then dipped in "mam nem", which is a heavy fish sauce.

Favori Restaurant - Best Catfish on the West Coast

What's this you see? Fried Catfish from Los Angeles, California. This was my first time eating at Favori Restaurant, and not my last. Whenever I go back to the west coast I plan to dine here again.

Singapore Noodles - Sing Chow Mai Fun

I've been having a curry obsession all week, so I decided to make this. This is a very authentic recipe that I found online, and altered it a little to my tasting. The recipe is normally made from Vermicilli noodles, but I ran out, so I used the regular small-sized noodles, so I guess you can say this is not that authentic.

This is a recession-proof dish, b/c you can use almost any veggie or poultry left in the fridge. In this version, I used chicken breasts, but normally you'd use shrimp, and possibly pork as well.

Recipe to be posted later......

Broiled Salmon

Broiled Salmon topped with Scallions, Olive Oil, and crushed Peanuts. Recipe is courtesy of my fellow blogger Joy of Food. Nutritious and delicious!

Vietnamese Style Chicken Currry - Ca Ri Ga

Vietnamese curry is not as thick as your typical Indian curry. I think it has a little more coconut taste to it. We normally dip it with French Bread. Again another one of my favorite dishes.

1 pound Chicken Legs/Wings
1 Onion
2 Garlic cloves
1 Lemongrass stalk
3 Potatoes, sliced
2 Carrots large, sliced
½ can Coconut Milk
½ can of condensed milk or regular milk
1 large can of Chicken broth
Madras Curry Powder
Curry Paste

1) Marinate the chicken with a dash of salt, pepper, and 3 tablespoons curry powder
2) Leave overnight to marinate, or let stand in fridge for 2 hours before cooking
3) Peel and cut carrot and potatoes into chunks
4) In a large pot, add oil, garlic, sliced onions, sliced lemongrass and sauté chicken pieces for about 10 minutes, to allow the skin to firm up
5) Add potatoes and carrots in, being careful not to over-stir or you will break up the pieces
6) Add water into pot, just enough to fill the chicken pieces
7) Add 1 tablespoon curry powder
8) Add 3 tablespoons curry paste and stir
9) Pour in 1 can of large chicken broth
10) Spoon about ½ can of condensed milk, or you can substitute with regular milk
11) Let mixture cook for about 30 minutes until chicken is done
12) Pour in ½ can of coconut milk towards the end and stir well
13) Stir on low heat to allow the coconut milk to absorb
Serve with French bread or side of rice

Crabcakes from Costco

Ok, so I cheated on this recipe a little at one of our dinner parties. It consists of Jumbo Lump Crabcakes from Costco, French Beans, and Corn. Not really being my own creation, but it still looks good right! And healthy tooooo.

Bo Luc Lac - Shaking Beef

A Vietnamese beef dish, typically served over rice. The "shaking" part name for this is literally translated into English. I've never really understood where the "shaking" part originated from, but it's good still!

Filet Mignon tastes BEST with this dish, but if you don't have the budget for it I find beef shank works well too.

1 lb beef filet mignon or beef shank

3 cloves garlic, minced

½ onion

Sesame Oil

Vegetable oil, butter, soy sauce, sugar, salt, pepper

1) Dice beef into cube-sized pieces
2) Mix with minced garlic, 1/2 teaspoon salt, 2 tablespoons soy sauce, pinch of sugar, pepper, and sprinkling of sesame oil
3) Marinate 4 hours or overnight
4) Heat oil and 1 spoonful of butter over a wok
5) Add garlic and onions and stir until onion is slightly translucent
6) Add in beef (You can do the entire batch or half at a time)
7) Turn or shake to cook all the sides, add onion to cook
8) Throw in your choice of veggies (I added some sliced tomatoes in mine)
9) Can be served with tomatoes or cucumbers on the side as well
*Serve over rice

Seafood Pan-Fried Noodle - Mi Xao Gion

One of my FAVORITE dishes in the entire world.

This is typically a Chinese dish, but since we have varations of it in Vietnam, I'm calling it a Vietnamese dish. There are many variations of it, but since seafood is my favorite I'm only posting the Seafood part.

1 bag fresh chow mein1 small can chicken broth
1 dozen Shrimp1 package cuttlefish 2 medium tomatoes, sliced1/2 yellow onion
4 springs of Bok Choy (Chinese Cabbage)
1 small package of Oyster Mushrooms (Or any other type you prefer)
1 red or green bell pepper (Red is usually better for coloring the dish)
1 large carrot
Handful of fresh minced parsley
3 Tablespoons oyster sauce

1 Tablespoons corn starch mixed with water

3 cloves garlicSoy sauce, salt, pepper, sugar

1) In a large pan, fry the Chow Mein Noodles until brown
2) You might want to do this in portions to allow the noodles to fit flatter on your plating
3) Place on paper towels to drain oil

4) To prep slice all the vegetables into bite-sized pieces
5) Stir-fry with oil, minced garlic and sliced onions
6) Stir in shrimp, cuttlefish, and any other seafood you’d like to the dish
7) Add in carrots and bell peppers first, since they take longer to cook
8) Add in oyster sauce and a dash of salt and sugar
9) Pour in 1 can of chicken broth and ½ cup of water
10) Add the rest of the vegetables and mix
11) Add your corn starch mixture in be sure that you added some water to the corn starch before doing so. Sauce should be slightly thick
12) Taste and add more salt or soy sauce as necessary

Garnish with green onions or parsley

The sauce should be thick like this:

Shrimp Simmered in Garlic Onion Sauce - Tom Kho Tau

1 lb shrimp or large prawns

2 Tablespoons Shrimp Paste in Soya Bean Oil Sauce

2 shallots2 cloves garlic

2 green onions

Salt, pepper, fish sauce, sugar

1. Heat frying pan on high
2. Mince garlic and dice onion pieces about 2 inches long
3. Stir-fry garlic and onion rapidly for a few minutesPlace shrimps or prawns into pan and toss until golden
4. Add shrimp paste with soya bean oil in and stir (Paste can be found in most Asian supermarkets)
5. Season with fish sauce, salt, pepper, and sugar to your tasting
6. Simmer for about 5 minutes

*Can be served with your choice of veggies. I added stir-fry squash in mine.

Korean Glass Noodles - Jap Chae

I like the chewy texture of these noodles

1 bag “Malony” Japanese noodles

3 Carrots

3 Celery Sticks

1 pound Shrimp

1 Red PepperSeasame Oil

3 tablespoons Soy Sauce

5 tablespoons Oyster Sauce

2 teaspoons Granulated Garlic, Dried Onions, Scallions

1) Cut carrots, Red Peppers, and Celery into desirable pieces

2) Boil hot water, add a pinch of salt, then add celery, pepper, and carrots (Boil until slightly done)

3) Drain over strainer w/ cold water

4) Boil shrimp seperately until done

5) In a big mixing bowl place shrimp, peppers, celery w/ sesame oil, soy sauce, oyster sauce (about 3 tablespoons or until desired taste)

6) Boil noodles about 10 minutes until soft, then drain w/ cold water

7) Mix noodles with, some more oyster sauce to your tasting and a teaspoon of virgin olive oil, and granulated garlic

8) Put in vegetables and shrimp into noodles and mix well

9) Add dried onions, pepper, dash of sesame oil, and scallions to garnish

Jumbo Lump Crabmeat Fried Rice

One of my favorite all-time easy dishes to make. Good for lunch or dinner. I think this is normally a Thai dish.


1 can of Phillips lump crabmeat
4 cups cooked jasmine rice
1 bag frozen peas
4 eggs
2 onions
2 tablespoons garlic powder
2 tablespoons Fish sauce
5 tablespoons Soy Sauce, or depending on saltiness


1) Cook 4 cups of jasmine rice and set aside to cool slightly
2) Drain crabmeat juice
3) Stir-fry crabmeat for a few minutes (Be sure to fry separately or crabmeat will separate)
4) Stir-fry frozen peas, set aside
5) Scramble the eggs and pour into pan and scramble directly in the frying pan, set aside
6) Combine rice and fry until crispy
7) Add onions, garlic powder, fish sauce, and soy sauce to your tasting in the rice
8) Combine peas, eggs, and crabmeat and stir-fry


*You can add other veggies to your liking as well