Tuesday, April 21, 2020

Thai Tea

Hong shared this recipe with us after making a batch and gifting it to us for Thi's birthday. It's delicious and we like to dilute it a little then use oat milk instead of creme or milk.

  • 8 cups water
  • 2 cups of Thai tea mix
  • 1 1/4 cups sugar
  1. Put all ingredients into a big pot and bring to a boil, stirring occasionally.
  2. Boil for 4-5 minutes.
  3. Turn off stove and let site for 30 minutes.
  4. Pour through a fabric strainer.
  5. Chill and serve on ice.
  6. Optional: Add half and half, milk, or alternative milk to taste.

Tuesday, April 7, 2020

Hawaiian Banana Bread

I tend to prefer banana bread with white sugar versus brown sugar because the banana flavor comes out more. I noticed this is the key difference between banana recipes from Hawaii and the mainland so I made this recipe and it's delicious. The flavor reminds me of Vietnamese banana bread pudding I grew up eating.

Yields: 2 loaves
*I halved it since I made this during a pandemic and needed to limit valuable ingredients such as egg, flour and sugar and put the batter into 3 mini loaves because I can't find my regular loaf tin.


  • 1 cup butter
  • 2 cup sugar
  • 6-7 ripe bananas, mashed
  • 4 eggs, well beaten
  • 2 1/2 cups, all purpose flour
  • 1 tsp salt
  • 2 tsp baking soda
  1. Preheat oven to 350 degrees.
  2. Prepare 2 loaf pans, by greasing with butter. Set aside.
  3. In a mixing bowl, cream together the butter and sugar.
  4. Add masked bananas and eggs. Mix well.
  5. Whisk/sift together the flour, salt, and baking soda.
  6. Slowly add to the creamed mixture.
  7. Mix gently until just combined. Do not over mix.
  8. Pour batter evenly into 2 prepared loaf pans.
  9. Bake for 45-50 minutes. (About 35 minutes for the 3 mini pans)
  10. Test doneness with a toothpick. If it comes out clean, it is done!

Sunday, January 5, 2020

Chinese Braised Chicken with Mushrooms (Yang's Braised Chicken Copycat)

Prep Time 3-4 hours
Cook Time 35-40 minutes
Servings 6-8


  • 2 lbs (about 6-8) chicken thighs, deboned, and cube into 2 in. pieces
  • 2 tbsp canola oil
  • 1 tbsp sugar
  • 4 1/2 oz thinly sliced Chinese black mushrooms, stems removed (About 8-10 mushrooms.  Rinse Chinese black mushrooms in cold water and place in bowl.  Add 2 1/2 cups cold water and rehydrate for 2-3 hours.  Reserve 2 cup of the soaking liquid.)
  • 1 oz thinly sliced ginger
  • 1/2 tsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1/4 tsp salt
  • 1 tbsp shaoxing cooking wine
  • Optional: 1 jalapeƱo, sliced

For Chicken Marinade
  • 2 tbsp corn starch
  • 1/2 tsp shaoxing cooking wine
  • 2 tbsp light soy sauce


  1. Marinade the chicken.  In a bowl, mix together the chicken, 1/2 tsp shaoxing cooking wine, 2 tbsp light soy sauce.  Refrigerate for 15 minutes.
  2. Add 2 tbsp canola oil to a 6 qt sauce pan (or dutch oven) and heat on medium high.  When oil is hot, add sliced ginger and cook until fragrant.  NOTE: If adding jalapeƱos, add them with the ginger.
  3. Add chicken and lightly brown.
  4. Add mushroom, dark soy sauce, light soy sauce, shaoxing cooking wine, salt, reserved mushroom soaking liquid. Stir until thorough mixed and bring to boil.
  5. Once boiling, cover, and reduce heat to low.  Braise for 25 minutes.
  6. Serve immediately over rice.

Overnight Coconut Chia Seed Pudding

Servings 8 - 3.25 oz cups


  • 1/2 cup chia seeds
  • 2 cups coconut milk beverage
  • 2 tbsp sweetener (I like agave nectar)


  1. Add chia seeds to a mixing bowl.
  2. Add coconut milk beverage to chia seeds and mix until all seeds are incorporated into the coconut milk.
  3. Place mixture in the refrigerator overnight.
  4. The next day, stir the mixture again and serve.


  • Instead of coconut milk beverage, you can substitute almond milk.  You can even try adding in 2 tsp of vanilla extract or almond extract to change things up.

Tuesday, November 26, 2019

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Originally from the Pioneer Woman but we don't make the caramel sauce and add a sour cream topping to it.

Time: 6 hr 45 mins, includes chilling, standing and cooling times (Active: 40 min)


  • 12 ounces gingersnaps
  • 1/2 cup pecans, finely chopped
  • 6 tablespoons salted butter, melted
  • 2 tablespoons packed brown sugar 
  • Dash of kosher salt 
  • Three 8-ounce packages cream cheese, softened
  • One 15-ounce can pumpkin puree
  • 3 large eggs, at room temperature 
  • 1/4 cup sour cream, at room temperature 
  • 1 1/2 cups granulated sugar 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg 
  1. In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
  1. Preheat oven to 350 degrees F.
  1. To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
  1. Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
  1. To serve, Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

Mahmah's Fried Rice

·     1 pot of cooked, cold white rice (she likes to use the Korean round grain)
·     1 lb bbq pork, chopped
·     5-6 Chinese sausages
·     6 eggs
·     Light soy
·     Dark soy
·     Scallions, chopped
·     White pepper, to taste
·     Salt to taste (optional)

1.    Put oil into a pan and cook up the Chinese sausage. Remove when cooked.
2.    Using the oil from the Chinese sausage, scramble and cook the egg until just done (can still be runny) and remove from pan.
3.    Put in cold rice with a some water and break up. Once rice is soft again, put in the sausage, bbq pork and season with the light and dark soy until even color.
4.    Add egg and scallions and white pepper.
5.    Mix and taste. Add a little salt.

Wednesday, November 22, 2017

Steve's Signature Stuffing

We all love Steve's stuffing so much that one year when they couldn't make it to Thanksgiving we asked him to send it to us! I use stock instead of the water they list on the box.


  • 3-4 stalks of celery
  • 1 large onion
  • 1 container of button mushrooms
  • 2 boxes Stove Top stuffing
  • 1 box Mrs. Cubbison stuffing


  1. Use amount of butter and water required
  2. Optional: replace water with turkey dripping or stock
  3. Bake at 350 for 30 minutes to thoroughly heat mix or just broil it to crisp up top