One of the Vietnamese dishes melted my in-laws’ heart is this Vietnamese beef stew (“Bò Kho”). It is one of the recipes that turns tough meat cut, like beef shanks, into delicious and flavorful. The beef was marinated, then cooked in coconut water and spices till tender… hmmm… yummy!
“Bánh canh cua” or “Vietnamese crab udon soup” was one of my favorite soups of all time. It is savory with a delightful sweetness of the broth. Make my mouth watering every time I think of it, so let’s make it, shall we?
The salad with homemade dressing from the post “My (fiance’s) Idea on a Mediterranean Dinner for Love and Friendship Appreciation”. The dressing pairs well with any vegetables in hand.
This post is dedicated to the flavors from my grandma’s kitchen!
Broth and stock are the base of so many soup recipes and can be used interchangeable. The only difference is how they are made. This long informative post is a collection of different broths and stocks with some recipe recommendations.
Creamer, it’s just simply milk, cream and sugar. Since I made my own creamer, I never have to fear that my favorite creamer would be out of stock again.
One of the fanciest recipes that I’ve ever made! My garlic butter crabs would be so different than other recipes because it is prepared in an Asian style, with a unique taste that I learned from my grandmother.