RECIPES
Search by month
- November 2024
- October 2024
- September 2024
- August 2024
- July 2024
- June 2024
- May 2024
- April 2024
- March 2024
- February 2024
- January 2024
- December 2023
- November 2023
- September 2023
- August 2023
- July 2023
- June 2023
- May 2023
- April 2023
- March 2023
- February 2023
- January 2023
- December 2022
- November 2022
- October 2022
- September 2022
- August 2022
- July 2022
- June 2022
- May 2022
- April 2022
- March 2022
- February 2022
- January 2022
- December 2021
- November 2021
- October 2021
- September 2021
- August 2021
- July 2021
- June 2021
- May 2021
- April 2021
- March 2021
- February 2021
- January 2021
- December 2020
- November 2020
- October 2020
- December 2019
- April 2019
Search by category:
- American
- Asian (misc)
- Baking
- Chinese
- Cocktails
- Condiments
- Dessert
- Drinks
- Fermenting
- Filipino
- Indian
- Italian
- Japanese
- Jewish
- Kombucha
- Korean
- Pescatarian
- Pickling / Fermenting
- Press
- Sauces
- Seafood
- Soups
- Sweets
- Taiwanese
- Thai
- Vegan
- Vegetables
- Vegetarian
- Vietnamese
- bread
- chicken
- crab legs
- fermented drinks
- lobster
- pork
- tastemade
- vietatarian
ALL RECIPES & POSTS
Cham’s Asian Seafood Cajun Boil- Recipe
What better way to celebrate AAPI Heritage month than gathering up Danny from @sonfishsauce, and Kim @chamdippingsauce and cooking up a huge seafood boil! Click here to get Cham Dipping Sauce’s Seafood Boil recipe!
Vietnamese Crab & Tomato Noodle Soup- "Bun Rieu" Recipe
Bun Rieu is a very traditional Vietnamese soup made with a bright red & clear colored soup stock with vermicelli rice noodles, tomatoes and “Rieu” which are Vietnamese meatballs of shrimp, crab, eggs and usually pork (this recipe is pork-free).
Featured on Tastemade: Vietnamese Stir Fried Salt & Pepper Dungeness Crab- Vietnamese “Cua Rang Muoi” Recipe
Don’t boil crabs next time, stir fry them. One of my favorite Vietnamese ways to eat crab especially Dungeness crabs is stir fried with a savory, slightly sweet and peppery oyster sauce!
This is our family’s favorite way to eat Dungeness crab!
Click through for recipe!
Featured on Tastemade: Uni Pasta
Uni, which is pronounced "oo-nee" in Japanese, are edible sea urchins that are rich in umami. It's a unique flavor that is absolutely amazing; it's slightly salty and sweet. Fresh sea urchin, butter, pasta water, parmesan, and a little saki creates a decadent orange sauce that is tossed with hot pasta noodles.
Broiled Lobster Splits- With Vietnamese Cilantro Butter-(Recipe)
Cooking lobster can be a bit intimidating but broiling lobster splits in the oven makes it much easier. I got frozen lobsters that have been cleaned and split in half. Then all I have to do is broil and douse them in an herby melted butter. For the herb butter, I like to melt down butter and then stir in some fresh cilantro, minced garlic, a pinch of salt, lemon zest and a little bit of red chili.
Vietnamese Baked Copper River Salmon- Recipe
Cooking fish can be intimidating for some but quality fresh salmon is super easy to cook and prepare. Click over for this super easy way to prepare this Vietnamese style baked salmon.
How To Make Restaurant Style Hamachi Kama & Daikon Oroshi- Recipe
The hamachi collar aka Hamachi Kama is the collar section of the yellowtail. It's the section right behind the fish's head and gills. It's also one of my favorite Japanese dishes to order at a restaurant (like at Nobu) because it's the fattiest part of the fist so the meat is very light, moist, and super tender. It's also rich in omega fats.
Read on to learn how to make Hamachi Kama in the air fryer or in your oven!
TASTEMADE: Tom Rang Muoi- Vietnamese Stir-Fried Salt and Pepper Shrimp
Featured on Tastemade!
You’ll want to eat these whole! These are a favorite in our household especially when we eat out at a nice Vietnamese restaurant. The shrimps are super crispy with the use of cornstarch and when deep fried, they are so crispy that you can eat them shell and head on!
Acadian Redfish- Vietnamese Hoisin Fish Glaze & Sizzling Oil
I got these beautiful Acadian redfish filets which is part of the rockfish family from the Gulf of Maine. They have a bright red skin with a super mild (no fishy) flavor.
I just pan fried them, added some green onions and chili peppers, then drizzled it with some of my Vietnamese Hoisin Sauce glaze and some hot sizzling oil!
Vietnamese Steamed Mussels With Lemongrass- Recipe
Butter wine sauce instead is cooked down with fresh aromatics like Vietnamese purple basil, lemongrass, shallots, garlic, chives, jalepeno, red chili, siracha, cilantro and fish sauce.
Spicy Tuna Onigiri
Onigiri are one of my favorite sushi snacks. When I worked in fashion these snacks were perfect for a quick and very filling lunch (just two of these was enough to get me through the rest of the day). Did you know that these are also super easy to make at home as well?
If you aren’t familiar with this popular Japanese snacks, onigiri are made simply from sushi rice balls that are shaped into triangles and wrapped with nori seaweed sheets. They can be filled with an assortment of different fillings but one of my favorites are picy tuna filled and they are so easy to make! Jump down for the recipe.
Vietnamese Fried Fish- “Cá Chiên” Recipe & VIDEO
We had lots of fried fish growing up and this was always one of my favorites. I just love how crispy the skin gets!
Click to learn more and to watch Keith and I prepare this Vietnamese favorite!