Alissa Nguyen

A little look around my kitchen space 👀 I know I’m not the only one that plates my husband’s plate pretty and toss everything onto mine lol

Audi South Coast always has your back👍 IB: @illawarratoyota

My kimchi jjigae/ kimchi soup turns out different every time and that’s because I don’t have measurements when making this soup. Ingredients you will need are: Protein of choice— im using beef Kimchi (the more fermented/ sour, the better) Minced garlic Onions, sliced Anchovy/ chicken broth (or water) Gochujang Gochugaru Soy sauce Sweetener of choice Fish sauce/ salt Eggs Chopped scallion Sesame oil

#ad #HeinzPartner Does Heinz Ketchup belong at breakfast??? I’m here to settle the debate (spoiler alert: IT DOES!!) @heinz

Remember when I ate spicy noodles and it sent me into labor lol

I’m always cooking for my husband or the kids… today, I’m cooking FOR MYSELF

Details/ vendors of Alora’s 1st birthday/ dol!⤵️ you can find tags on the gram “There’s no food. Only caviar and popcorn chicken” I feel slightly insulted by that comment— LOL jk but seriously when I’m throwing/ hosting a party, I’m going ALL OUT ON FOOD. Good food, good company is important to me. It’s what brings people together and closer!   DECOR: Design: @/madeandcodesigns Balloons: @/popfestco First year board: @/harperandloshop Florals: @/lvfloralevents Venue: @/skoopspace   FOOD: Popcorn chicken: @/pop.me.up_ Cookies: @/sweetbykeeks Main cake: @/candyapple_cakes Smash cake: @/jiasweets Rice cakes: @/jin.ricecake Caviar cart: @/lolisminipancakes Korean food: Nakwon Catering in LA (https://nakwoncateringla.com)   CLOTHING: Hair + makeup: @/shonnaartistry My dress: @/reformation Alora’s dresses: @/arabellaandrose Hanbok: @/kuakshanbok

You can use whatever marinade you have but the real shortcut here is the airfryer!

FRIED TOFU The fake crunch sound😌🤣   1 block medium firm Tofu Salt Black pepper Tapioca starch or corn starch   SAUCE Minced garlic Soy sauce Chili powder (I used gochugaru) Agave Plum vinegar Chopped scallion Toasted sesame seeds

BANG BANG CHICKEN   DRY BATTER 7-8 chicken tenders 2 cups panko bread crumbs 1 tsp onion powder 1 tsp garlic powder 1 tsp dried oregano leaves   WET BATTER ¾ cup all purpose flour ½ cup cornstarch 1 cup buttermilk 2 eggs Salt and pepper to taste   BANG BANG SAUCE ¼ cup mayo 2 TBSP sweet chili sauce 1 TBSP honey 1-2 TBSP sirarcha 1 tsp rice vinegar -              Mix this all together   Oil, for frying Sweet chili sauce, to brush over chicken tenders   INSTRUCTIONS 1.        Mix together all of your DRY BATTER in a shallow bowl and set this aside. Next in a large cup, mix together all of your ingredients listed under WET BATTER, set this aside 2.        Wash and pat dry chicken tenders. Then coat chicken tenders in wet batter first, then dry batter. (note: with dry batter, make sure to pat the crumbs into your chicken tender so it can stick. 3.        Once you have all of your chicken tenders are coated, shallow pan fry until nice and golden on both side. 4.        Brush some sweet chili sauce over your chicken tenders and serve with BANG BANG sauce as a dipping sauce

#ad #SeventhGenerationPartner What I think I look like doing the dishes vs. What my partner thinks I look like doing the dishes when using Seventh Generation Dishwasher Detergent Packs. One pack tackles my toughest messes so I can get Freaky Clean. Check the link in my bio to learn more! #ChorePlay @Seventh Generation

If you can’t get pre mixed batter, you can make it! SHRIMP BANH KHOT BATTER: 1¾ cup rice flour ¾ cup all purpose flour 1 TBSP turmeric 3 ½ cups water 1 can (14 oz coconut milk) 1 egg 1-2 TBSP oil 1 tsp salt Chopped scallion (optional)   SHRIMP 2 lb shrimp 1 tsp paprika 1 tsp garlic powder ½ tsp salt ½ tsp black pepper 1 TBSP olive oil   ADDITIONAL INGREDIENTS Oil for cooking Lettuce and herbs for serving   1.        Combine all of yoru ingredients listed under batter. Let this sit for at least 10 minutes so the batter blooms.   2.        Wash shrimp and pat dry. Then season shrimp with: paprika, garlic powder, salt, black pepper and olive oil.   3.        When you are ready to cook, you will need an aebleskiver plan. On medium high heat, add some oil to east slot and drop a shrimp into each slot. Then fill each slot up with some BATTER (tip: do not pour batter directly over shrimp. Instead, pour on the side so batter drips UNDER the shrimp. Lert this cook for 4-6 minutes or until bottom is crispy.   4.        Option: after 4-6 minutes, flip banh khot over and cook on the other side for 1-2 minutes.   5.        Remove banh khot and enjoy as a lettuce wrap dipped in FISH SAUCE. You can add scallion oil over the top of each banh khot but I did not do that.     FISH SAUCE 1 can coco rico (or 12 oz of water) 2 TBSP minced garlic ¼ cup sugar ¼ cup fish sauce 2 TBSP sambal chili paste -              Mix this all together. Adjust if needed.

We are truly blessed and thankful🩷

📍Audi South Coast in Santa Ana, CA

RADISH KIMCHI – KKAKDUGI   2 lbs Korean radish, cubed 1 TBSP salt 2-2.5 TBSP sugar   1 TBSP garlic ½ tsp minced ginger 2 scallion, chopped 1 TBSP fish sauce 1/3 TBSP gochugaru 3 TBSP liquid from radish   1.        Peel Korean radish. Cut into cubes. Cut into cubes. Give radish a rinse and pat dry.   2.        Sprinkle radish with 1 TBSP kosher salt and 2-2.5 TBSP sugar. Combine well and let this sit for 30 minutes. (at the 15 minute mark, give your radish a mix and continue to let it sit for another 15 mins)   3.        After a total of 30 minutes, drain the radish of the juices/ liquid that comes out of it. DO NOT DISCARD THIS LIQUID   4.        While your radish was sitting, make your sauce: 1 TBSP minced garlic, ½ tsp minced ginger, 2 scallions (chopped), 1 TBSP fish sauce, 1/3 cup gochugaru and 3 TBSP of the liquid that came from your radish (Step 3). Combine this sauce with your radish, mix well. Adjust if needed. You can enjoy immediately or refrigerate until it gets cold. This is good for ~ 1 week

When a millennial mom edits a video, she’s putting her banger music😂

Hair by @stylesbysimon

MAYAK EGGS (DRUGS EGGS)     2 can quail eggs (15 oz each) ½ cup soy sauce ½ cup water ¼ cup rice syrup 2 scallion, chopped 1 shallot, diced 1 fresno chili/ jalapeno, diced 1 TBSP garlic 1 TBSP sesame seeds

📍Airoma Cafe in Garden Grove, CA