Alissa Nguyen | Gaming Foodie

After refrigerating these, the sugar was a little chewy so I did have to dunk it back in ice water to make it crunchy again 🙂

Make yourself a chicken sandwich!🤩 @Raising Cane's

BEEF PHO FOR A SMALL FAMILY OF 4 or 5 1 large knob of ginger, sliced 1 yellow onion, peeled & sliced in half 1.5 oz pho spices (I used old man brand) 2 lbs beef bones, blanched 2 lbs beef shank or brisket, blanched 2 rock sugar, about the size of a golf ball 2 tsp salt 13 cups water Chopped scallion, topping Chopped cilantro, topping Thinly sliced onion Pho noodles SEASONING: 1.5- 2 TBSP fish sauce 2 TBSP chicken bouillon ADDITONAL TOPPINGS, OPTIONAL thinly sliced eye round Beef balls Bean sprouts Basil Culantro Lime Hoisin Sriracha 1. Thinly slice ginger. Peel onion. And place pho spices in the spice bag it comes with. You can toast/ char these ingredients but I did not 2. Place all of your ingredients into an instant post: blanch beef bones, blanched beef shank/ brisket, onion, ginger slices, pho spice, rock sugar, salt, and water. Pressure cook for 45 minutes. Note: While broth is cooking, prepare your scallion, cilantro, onion and whatever other toppings you want to use 3. Once ur broth is done cooking in the instant pot, quick release/ set instant pot to vent, remove and discard everything— spice bag, beef bones and ginger slices. For beef shank, leave it off to the side to completely cool before thinly slicing. 4. Once you removed everything from the broth, pour your broth through a fine strainer 5. This next step is optional— remove the fat from you pho broth. I used a fat separator. You can also leave it to cool overnight and scoop out the fat that hardens at the top. 6. Bring your broth over stove of fire and season two preference. I seasoned with 1.5 TBSP fish sauce and 2 TBSP chicken bouillon. All that’s left is too assemble your bowl. 7. Assemble bowl by giving pho noodles a quick dunk in boiling water for 15-30 seconds and then add your preferred toppings.

BEEF AND BROCOLI 1 lb beef, thinly sliced* 2 TBSP water 1 TBSP shaoxing wine 1/2 tsp kosher salt 1/2 tsp baking soda 2 TBSP cornstarch Drizzle oil of choice *i used NY strip but beef flank, eye round can also be used SAUCE 1/2 cup light sodium soy sauce 1/2 cup water 2 TBSP cornstarch 2 TBSP sugar Black pepper to taste Drizzle sesame seeds ADDITIONAL INGREDIENTS 2 head of broccoli , prep to florets 1 TBSP minced ginger 1 TBSP minced garlic Sesame seeds, 1. Thinly slice beef. Marinate with water, shaoxing wine, kosher salt and baking soda. Combine well then add cornstarch and oil. Combine well and set aside for 5-10 mins so everything can absorb. - After 5-10 mins, we need to cook. Heat up a generous amount of oil and deep fry/ pan fry/ cook your beef. I like to do this in batches so the pan doesn’t over crowd. Remove beef from heat and set aside. (Note: your beef might stick together so just stir and separate it) 2. Prepare your broccoli into florets. Cook in boiling water for 1 minutes. Drain and set aside. 3. In a wok or pan (I like to use the same pan I used go cook my beef but remove most of the oil), heat up some oil and cook minced ginger and garlic for til fragrant. 4. Once fragrant, add all of the ingredients listed under SAUCE. Cook this until it thickens. When it thickens, add your broccoli and beef, combine well, turn off heat, top with sesame seeds and serve with rice.

WE’RE HAVING A…

Since tiktok removed all the good sounds… this was the best I could do LOL

Finding out im pregnant with my 3rd after having a miscarriage

KOREAN RADIAH — KKAKDUGI 2 lb Korean radish 1 TBSP kosher salt 2 TBSP sugar 1 TBSP garlic, minced 1/2 tsp mincer ginger 2 scallion, chopped 1 TBSP fish sauce 1/3 cup gochugaru (Korean red pepper flakes) 2-3 TBSP of the liquid from 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. into your radish, add: minced garlic, minced ginger, chopped scallion, fish sauce, gochugaru and 2-3 TBSP of the reserved liquid from your kimchi. Combine well and taste test. You can enjoy this immediately or refrigerate until it gets cold to eat.

SALT AND PEPPER SHRIMP 1 lb shrimp* 1 cup all purpose flour 1 cup cornstarch 2 jalapeños, red or green cut into coins Oil, for deep frying SPICES 1/2 tsp kosher salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp sugar *I like my shrimp with the shell and head on but you can opt for headless/ shell-less shrimp. 1. Trim off any whiskers were your shrimp. Then de-vein/ take the ca ca line out . Watch my video to see how I (almost didnt’) remove the ca ca line. 2. In a bag or bowl, combine 1 cup all purpose flour and 1 cup cornstarch. Combine well. Then add your shrimp into this and make sure each shrimp is coated. Tap off any excess flour from your shrimp and deep for for 2 minutes— maybe longer, maybe shorter depending on the size of your shrimp 3. In a pan or wok, heat some of your deep fry oil into this. Once your oil is hot, add your jalapeños and cook for ~1 min. Then add all of the ingredients listed under SPICES, combine well. 4. Then add your shrimp, toss quickly, turn off heat and enjoy =)

All men had the audacity

YAKI UDON | UDON STIR FRY VEGGIES 3 carrots, julienned 8 mushrooms, sliced* 1.5 small onions, sliced *You can use any mushrooms like baby bella, button mushrooms or shiitake SAUCE 1 TBSP brown sugar 2-3 tsp dark soy sauce 3 tsp low sodium soy sauce 4 tsp rice vinegar 3-4 TBSP oyster sauce 1 TBSP sesame oil Black pepper to taste Salt to taste ADDITIONAL INGREDIENTS 1.5 TBSP garlic, minced 4 brick frozen udon noodles Olive oil/ sesame oil to drizzle on noodles Oil for cooking 2 tsp dark soy sauce, for shrimp Chopped scallion, for garnishing 1. Prepare all of your veggies: onions, carrots, mushrooms and garlic (if you don’t already have it minced) 2. Mix all of your ingredients listed under SAUCE and set aside 3. Cook your bricks of udon noodle according to package. Rinse and drain under cold water. Drizzle with olive/ sesame oil to prevent sticking 4. Time to cook: heat up oil and cook shrimp, remove snd set aside 5. Next cook ur veggies: heat up some oil and sauté garlic til fragrant. Once fragrant add, mushrooms and cook for 1 minute. Then add carrots, onions, salt and black pepper to taste. Cook for 3-5 mins and remove from heat 6. Next add udon noodle and combine with shrimp. Then add veggies and combine. Add SAUCE and combine. Once all of your ingredients are in, cook for 3-5 mins. 7. Now add your noodles into your veggies and give it a little mix. Add shrimp and SAUCE, combine well. Top it off with scallion to make it ✨look healthy✨ 8. Bon Appetitties

FIRE CRACKER SHRIMP Shrimp TYJ wrappers, cut diagonal Garlic powder Cayenne pepper Salt Black pepper Oil, for deep frying PASTE: 1/4 cup water + 1 TBSP all purpose flour 1. Cut wrappers in half, triangle style. Pre separate to speed up the process and make the wrapping process easier. 2. Cut slits into the bottom of your shrimp so they lay flat. Make sure to not cut all the way through. 3. Pat dry shrimp and season to preference. I like to use garlic power, cayenne pepper, salt and black pepper. 4. Then wrap shrimp in wrapper according to my video. Seal it off with PASTE (recipe listed above) 5. Deep fry shrimp for 1-2 minutes. Double fry if you want it to be extra crispy. 6. I served mine with maeploy sweet and spicy dipping sauce.

Is splurging on a fridge worth it??

When my toddler pouts his lips dor a kiss🥹

VIETNAMESE STEAK AND EGGS⤵️ STEAK MARINADE 1 lb top sirloin, flat ribeye steak or steak of choice* 1 tsp sugar 1/8 tsp black pepper 1/2 tsp salt 1/2 tsp chicken bouillon 1/2 tsp oyster sauce 1 tsp Maggi seasoning or soy sauce 1/2 tsp paprika *whatever cut of steak you use, just make sure it’s a thinner cut. I each cuts of steak were ~1/2 lb each SAUCE 1/4 cup sugar 1/2 cup hot water 1/4 cup Maggi seasoning or soy sauce sauce 1/8 cup apple cider vinegar ADDITIONAL INGREDIENTS 1 TBSP garlic per steak, minced 2 eggs, per steak 1/2 TBSP non salted butter per steak Onions, thinly sliced Tomato wedges/ slices Cilantro sprigs Pate Bread, Baguette, dinner rolls 1. Combine all of your ingredients listed under STEAK MARIANDE and marinate your steak until you’ve finished prepping the rest of your ingredients 2. Combine all of your ingredients listed under SAUCE and set aside. (Note: you can leave this in the fridge for 1-2 months if you don’t use it all) 3. In a skillet on medium heat, heat up some oil and sauté 1 TBSP garlic until til fragrant. Then push ur garlic 1 side of the pan and place ur steak right on top and cook for 2-3 mins, flip and cook for another 2-3 mins. If there is any left over garlic, make sure to scoop it onto of ur steak. 4. after you flip your steak, wipe the other side of ur skillet clean of any burnt garlic, heat up some oil and crack in 2 eggs. Place 1/2 TBSP unsalted butter on ur steak. Add sliced white onions, tomatoes, springs of cilantro and pate over ur eggs. Spoon in as much/ as little of your SAUCE into your skillet. Allow this to cook until ur eggs are to its desired doneness. 5. Enjoy with rice or bread of choice. Traditionally it is eaten with French baguette

Im gonna miss my mom so much when she flies back! On the bright, ill be in cali a few weeks after she flies home! =)

Spicy Korean Chicken Stew PASTE 6 TBSP gochujang 6 TBSP gochugaru 5 TBSP sugar 1/2 cup soy sauce— I used low sodium 1 TBSP minced garlic 1 large onion, cut into chunks ADDITIONAL INGREDIENTS 4 lbs chicken drumsticks (or thighs) 2 large russet potatoes, cut into chunks 2 large carrots, cut into chunks 2 jalapeños, cut into 1/4 in thick coins 1 1/4 cup chicken stock Sesame oil Sesame seeds, garnish Chopped scallion, garnish 1. Mix all of your ingredients listed under paste. (Note: I recommend mixing everything except the onions. Once it forms a nice consistent paste, THEN add your onions) 2. Cut 2 or 3 slits into your chicken and add this into the paste— combine well. 3. Transfer chicken to a large pot and add 1 1/4 cup of chicken stock. Bring this to a boil then reduce heat and simmer for 20 minutes, covered. (note: make sure you check on this from time to time so the bottom does not burn) 4. After 20 minutes, add your carrots and cook covered for another 5- 10 minutes— make sure your carrots are submerged in the liquids. 5. Then add your potatoes and jalapeños and cook covered for another 5-10 minutes or until your veggies can be pierced with a fork— make sure your veggies are submerged in the liquids and be sure to baste your chicken from time to time. 6. Once your stew is ready, turn off heat and top it off with sesame oil and chopped scallion. Serve with rice and kimchi

All while being pregnant too😮‍💨

I need to find a lion dance class/ group/ church to enroll him in

Stormi you’re just like mommy baby