Alissa Nguyen

ZUPPA TOSCANA SOUP 1 lb ground Italian sausage 1 onion, diced 2 TBSP minced garlic 1.5 lbs potatoes, diced (I used gold potatoes) 6 cups chicken stock/ broth 1 cup heavy whipping cream 2 handful kale Salt and black pepper to taste 1 pack of bacon (16 oz), for topping 1. Cut bacon into small pieces and then cook on a skillet without any oil until your bacon is nice and crispy. You will be topping your soup off with this. 2. In the same pot, cook your Italian sausage until cooked through then remove from heat. 3. In the same pot, cook your diced onions for 5 minutes. Then add garlic and cook for another minute. 4. Then add: potatoes, chicken stock and cooked sausage back in. Bring to boil then reduce heat and simmer for 10-15 minutes or until potatoes are fork tender. Then add in heavy whipping cream and kale. Cook this for ~5 minutes. Season with salt and black pepper to taste. 5. Serve topped with bacon bits.

FRIED SPAM MUSUBI INGREDIENTS: 1 can of spam 2 TBS soy sauce 1.5 TBS sugar Eggs Panko INSTRUCTIONS 1. Cut your spam into 7 or 8 rectangles and cook for 2 mins on each side before pouring your spam musubi sauce which is 2 TBSP soy sauce and 1.5 TBSP sugar). Cook this until concoction thickens 2. Then assemble your musubi. I used a mold but you can use the can the spam comes in if you don’t have a mold. 3. then coat your spam in eggs and then panko. Pan fry until crispy on all sides

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.”

Im a lot of things but the one thing no one can ever say bout me is that I’m de@dbeat mother!

BUN RIEU | VIETNAMESE SHRIMP CRAB TOMATO NOODLE SOUP DRIED SHRIMP 1 cup dried shrimp 5 cups water MEAT PASTE 2 cans (5.6 oz each) minced crab in spices 2 cans (6 oz each) crab meat 1 lb ground pork 2 eggs SAUTED TOMATOES 2 TBSP minced garlic 1 small onion, diced 5 roma romaties, cut into quarters 1 TBSP fish sauce Oil, for cooking ADDITIONAL INGREDIENTS 6 liters of water 2-3 lbs pork spare ribs/ pork riblets/ pork ribs pieces* 1 TBSP salt 3 TBSP sugar 1 pack (1.4 oz) tamarind soup base 1 TBSP shrimp paste (or fish sauce) Fried togo *pork ribs need to be cut in-between the bones and blanched/ par boiled FOR SERVING: Vermicelli noodles Shredded cabbage Scallion Cilantro Lime Other herbs/ mint leaves INSTRUCTIONS DRIED SHRIMP: soak 1 cup of dried shrimp in 5 cups of hot water for 20-30 mins ⁃ after 20-30 mins, remove the shrimp BUT RESERVE THE LIQUID. Place shrimp into a food processor and grind. MEAT PASTE: combine all of your ingredients listed under MEAT PASTE. Set this aside SAUTÉED TOMATOES: heat up some oil. Once oil is hot, sauté garlic til fragrant. ⁃ Then add diced onions and cook for a couple of minutes or until the onions are translucent. ⁃ Then add tomatoes and 1 TBSP fish sauce and cook for 2-3 minutes. Do not cook this for too long, your tomatoes should still hold shape. BROTH 1. In a large stock pot, add your blanched pork ribs, reserved dried shrimp liquid, and 6 liters of water. Bring this to a boil. Once boiling, reduce heat and simmer for 30 minutes. 2. After 30 minutes, add your sautéed tomatoes and season to preference. I seasoned with 1 TBSP salt, 3 TBSP sugar 1 pack (or 1.4 oz) tamarind soup base and 1 TBSP shrimp paste. Adjust the seasoning if needed. 3. Next, add your meat paste and tofu. Add 1 large spoonful at a time. Cook this until the meat paste floats. At this point, do not mix your pot of soup.. you dont want the meat paste falling apart. If you are going to mix it, I recommend pushing the liquid down. 4. Assemble your bowl with vermicelli noodles, scallion, cilantro, shredded cabbage and other veggies. Dont forget your meat paste/ tomatoes and pork ribs. Ladle hot broth on top and enjoy

Go on with ur pbj

CHICKEN PHO PHO SPICES 2 star anise 1 cinnamon sticks 1 cardamom pod 1/2 tsp cloves 1 TBSP fennel seeds 1 TBSP coriander seeds 1 yellow onion 1 knob ginger 1 (left over) rotisserie chicken* 5 quart water 2 rock sugar (about the size of a golf ball each) 1 TBSP salt (more or less depending on preference) 2 TBSP fish sauce *shred off the meat off your rotisserie chicken leaving just the carcass. I like to do this with 1. On a dry skillet, toast all of your ingredients listed under PHO SPICE. Place in a cheesecloth or spice bag. 2. On a dry skillet or open fire, toast your onions and ginger until theres some char marks. 3. In a large pot (mine is 7 quarts) add all of your ingredients: spice bag, toasted onions, toasted ginger, chicken carcass and any seasoning from the rotisserie left over in the bag/ box, 5 quarts of water, 2 rock sugar, 1 TBSP salt and 2 TBSP fish sauce. Turn heat to high and bring to boil. Once boiling, reduce heat and simmer for 30 minutes. 4. After 30 minutes, remove spice bag and continue simmering for another 30 minutes (if you have time). If you dont have time, no worries, you can serve your broth like this. Just make sure you taste test and adjust to preference. You can adjust with fish sauce, salt, sugar, chicken bouillon, etc. 5. Ladle this broth over your prepared bowl of pho noodles.

Count how many times I said gentle… 😂😂

When he introduced me 🥹

30 MINUTE SUSHI BAKE⤵️ Makes 3-5 serving 1/2 lb salmon 1/2 lb imitation crab 3 oz cream cheese 1/4 cup Japanese mayo 2-3 TBSP sriracha 3 cups cooked rice 2 TBSP rice vinegar Furikake / shredded seaweed Salt Black pepper Paprika Garlic powder - to season salmon with Sriracha Spicy mayo Scallion Black sesame seeds - for garnish 1. Season salmon with salt, black pepper, paprika and garlic powder. Use your preferred method of cooking to cook your salmon.. you can pan fry, air fry or bake. I air fried mine at 400F for 9-12 minutes. 2. While your salmon is air frying, shred your imitation crab into small pieces. Use scissors if needed. 3. When you salmon is done cooking, add it to your imitation crab and shred into small pieces. 4. Then add: cream cheese, Japanese mayo and sriracha. Combine well. Adjust if needed. 5. In a baking dish, combine 3 cups of cooked white rice (sushi rice if you have it) with 2 TBSP rice vinegar. Flatten your rice into the baking dish. 6. On top of your flatten rice, sprinkle some furikake and shred some seaweed. Then top this off with your salmon and crab mixture— create an even layer. 7. Bake at 380F for 10 minutes then broil for 5-10 minutes or until the top is slightly toasty. 8. I served my sushi bake wrapped in seaweed with jalapeños. I also like to at cucumbers and/ or avocados into the wrap but I didn’t have any. Bon Appétittites

The perks of having friends that live in ur neighborhood

DUA CHUA - PICKLED MUSTARD GREENS 4 bundles of mustard greens (large gai choy) 4 cups water 4 cups distilled white vinegar 4 cups sugar 4 tsp salt 1. Cut mustard greens into 1 1/2 inch - 2 inch wide pieces. Wash thoroughly several times as these can be very dirty with dirt. 2. Then pact into a jar or container of any sort.. does not need to be air tight like I used. 4. Make ur pickling mixture by combining: 4 cups water, 4 cups distilled white vinegar, 4 cups sugar and 4 tsp salt. Mix this until sugar dissolves then pour into mustard greens. 5. Leave mustard greens to sit at room temp for 2 days then move into the fridge for at least a week before eating.

Happy birthday to my 88 year old graddy 1/4 cup fish sauce Juice from 3 limes 1 TBSP chili flakes 2 tsp toasted rice powder 2.5 TBSP sugar 2 TBSP chopped cilantro 2 TBSP chopped scallion 2 cloves of garlic, minced 1.5 TBSP water - mix and adjusted preference

SHAKING BEEF MEAL PREP (BO LUC LAC) MARINADE 1 lb beef 2 TBSP minced garlic 1 tsp sugar 1 1/2 TBSP low sodium soy sauce 1 1/2 TBSP oyster sauce 1 tsp black pepper 1 tsp fish sauce 2 TBSP oil 1/2 tsp baking soda ADDITIONAL INGREDIENTS 2 bell peppers (any color, chopped into bite size) 1 onion (purple or yellow, chopped into bite size) 2 TBSP unsalted butter Salt and black pepper to taste *note: I have 3 lbs of beef in my video. I cooked 1 lb and divided the remaining and froze them. When ready to eat, remove from freezer, defrost and cook according to the below instructions: INSTRUCTIONS 1. Cut your beef into bite size cubes and marinate with all of the ingredients listed under MARINADE. Marinate for at least 10 mins at room temp. 2. Heat up some oil. Once hot, add your beef and cook for ~1 minute un touched so it can form a nice crust. After 1 min, give it a mix and leave it alone to cook untouched for another minute. (Note: dont over crowd your pan.. if you dont, temperature decreases and a crust will not form) 3. Once your beef is cooked, remove from heat 4. In the same skillet, add your onions and cook for 2-3 minutes. 5. Add your bell peppers and season with salt and black pepper. Cook this for 3-5 minutes. 6. Add your beef back in and butter. Cook this until butter has melted 7. Serve with rice.

Sausage skewers with cauliflower rice I’m not trying to cut out carbs but I am trying to limit it especially during dinner time. I am not a dietician/ nutritionist and we are in the process of working with one. The nutritionist my husband wants to work with has a wait list so I am doing my best with meals in the mean time

Cook and yap

Zero thinking dinner ingredients: rice, canned tuna, chopped scallion, sesame oil, soy sauce, mayonnaise, sriracha, seasoned/ shredded seaweed and sesame seeds

This is rigged.

Yo my baby’s talking