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Bun Rieu

Every time I mentioned my last name, people would assume that I’m Vietnamese.  I was born in Vietnam, but I’m 100% Chinese.  I don’t know Vietnamese and would not attempt to learn it.  I don’t have that kind of talent, just ask my sisters.

My mom makes phenomenal Vietnamese food and I should really learn from her.  As a matter of fact, I’ve attempted to make pho a few years ago, but it wasn’t successful.  I mean it didn’t taste remotely as good as my mom, but hey at least I tried.  This time, I’m adamant about making a new dish and that is bun rieu (crab noodle soup).  I followed this youtube video .  I also tweaked the recipe by adding shrimp heads to the broth and adding in shrimp paste to the soup rather than using it as a dip.

You can buy all these ingredients at any Asian supermarkets.  I like to buy it at the Vietnamese supermarket cause they have all the herbs especially the water spinach stems.

Some people like to mix crab and shrimp paste together, but I like to use just the crab paste alone.  Too bad I can’t find the spicy crab paste if so, it would taste so much better.  I also didn’t fry any tofu, but cheated and bought the mini deep fried tofu which tasted just as delicious.
I like putting prawn shells and onion in the pork soup so the broth tasted better, but it’s totally optional.  You can just use regular pork neck bones, and that is fine too.

So, this is the finished product.  This is my third time making it.  The first time, it was tasteless.  My sons said the broth needs A LOT more flavour.  The second time, I made it for my sisters.  They seemed to enjoy it or they were just being nice.  And this is my third time making it and I’m most satisfied with it.  Another tip is to add a tablespoon of tamarind soup mix to the broth.  It creates a sweet, but tart flavour.

Overall, this dish is pretty easy to make so I encourage those who loves Vietnamese food to try this out.  Make sure you make a big pot so you can always have leftovers.  Happy Cooking!

PS  Thank you to those who participated in my spring giveaway!  I love reading the comments.  It’s amazing how many of my readers love gardening.  I’m so jealous because I’m known to have a black thumb. ;)



Salmon Zucchini Noodle Asian Salad

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I love eating, but I rarely read food blogs (I mostly read fashion blogs).  If I have to choose between cooking and shopping, it would be the latter.

When I saw this recipe on Kayla’s blog, I knew I had to make it.  I love salads in general.  This salad is so fresh and light and the colours are gorgeous.  The only problem is my leftover jar of tahini, I don’t know what else I should use it with.  If you have any suggestions, let me know.


Kale Salad with Honey-Lime Dressing and Giveaway Winner


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Like everyone in the new year, I tried to eat healthy (but you know that only lasts for the first few days).

I stumbled upon this recipe and it’s a winner.  It’s full of fibers, high in iron and filled with powerful antioxidants.  In addition, it’s delicious and filling (well, kind of).  If you like kale salad, I highly recommend trying this out.  And don’t forget to massage the kale with lemon and salt.  It breaks down the cell wall so the kale will transform into tender, silky greens.

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Thank you so much to all of you who entered my giveaway!  Congrats to Maryann!

I love reading all your comments.  Many of you gave me some good ideas for my future holidays.  And I’m so proud that some of you wanted to visit Canada particularly Vancouver.  I just love my city.


Sausage and Peppers Brunch Bake

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I’m not really a breakfast person.  My breakfast is usually a coffee and a pastry like a scone or a muffin.  But I should really stop eating those pastries.

Anyhow, my boss makes breakfast for us every Monday morning and she makes this dish quite often.  I loved it the very first time I tasted it.  This breakfast casserole is overflowing with everyone’s favourites – eggs and sausages.  You guys should try making this.  It’s super easy and makes a nice hearty breakfast, or even for brunch.  Also, make sure you add ketchup and tabasco sauce for that extra kick.  Yum!

And the winner of my Henri Bendel giveaway is Lisa!  Please check your email.

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Zucchini Noodles with Tomato Sauce

IMG_8192 IMG_8198{Spiralfix Spiral Slicer}

IMG_8205 IMG_8234{See how watery this dish is}

I love pasta, but I like to try something new (well, new to me that is).  I bought this spiral slicer a few months ago, but like any other small appliances, I don’t use it on a regular basis.

The other day, I whipped out my spiralizer and made this delicious zucchini noodles (zoodles) dish.  If you haven’t tried zucchini noodles, you’re missing out.  It’s super healthy and yummy, not to mention it’s also vegan, paleo, and gluten-free.  How can you go wrong?

Since it’s my first time making this dish, there is definitely room for improvement.  I didn’t realize zucchini has a lot of moisture inside and tends to make the sauce watery.  Next time, I need to prep it better.  I can either wrap the zoodles in a cheesecloth and squeeze the excess water out or sprinkle some salt on the zoodles and drain them for 15 minutes.

I can’t remember the recipe exactly, but I’m sure you can google it and find something similar.  Happy Cooking!