Vietnamese Shrimp Salt

In the Mango Shake post, I introduced to you shrimp salt, a delicious seasoning I used in the recipe. This shrimp salt can be used in a lot of recipes. It can also be used as a dipping sauce for fresh fruits, especially sour fruits, such as mango, pineapple…Just dip the fruits with the salt and WOW! Today, I will show you how to make shrimp salt so that you can make a big amount of it, store it in a cool place and have it ready whenever you need it.

Let’s get started!


  • 1 cup of salt
  • 1/2 cup of white sugar
  • 1/2 cup dried shrimp (you can find dried shrimp in most of Asian supermarkets)1602_Chinese-Ingredients_008
  • Chili powder (you can use any chili powder you like: Korean pepper flakes, cayenne pepper, paprika…. The amount of chili powder depends on how spicy you want your salt is. I would recommend 1/2 tbsp. If you can’t eat spicy food, you can skip this part.)
  • 2 tsp of fish sauce
  • a pinch of ground black pepper


  • Wash the dried shrimp then soak it in hot water for 1 hour.
  • Drain the water and let the shrimp dry.
  • Add the fish sauce and the black pepper to the shrimp and marinate for 30 minutes
  • Put the marinated shrimp into a food processor to grind the shrimp until it becomes powder.
  • Put the ground shrimp, salt, chili powder, sugar to a pan and stir the mixture with high heat until the mixture is completely dry. Remember to stir it continuously or it will burn. You can try to dry the mixture using oven by adjusting to the lowest temperature for 30 minutes. Since I’ve never tried this way, I would recommend you to dry the salt for 30 minutes first to see how it goes. If it’s still damp, then add 30 more minutes.
  • Let the shrimp salt cool and store it in cool place.
  • The shrimp salt is best in 1-2 months but it doesn’t have an expired date. If you store it in an airtight container, it still tastes best even after 2 months.

Now you have a new seasoning for your dishes. You can use it to mix with salads, or simply just dip you fresh fruits into the shrimp salt. You will see that your fruits taste better than ever.

Thank you for stopping by and see you next time!

Have a nice day!




Mango Shake

I was given some mangoes yesterday but I didn’t know what to do with them. Mango smoothies? Nah. Mango salad? Well…nope. Mango shake? Ooh yeah. Mango shake is a popular street snack in Vietnam. I had a chance to try it when I visited Vietnam last summer. It’s sour. It’s salty. It’s sweet. It’s spicy. All the tastes combine in one dish and explode in you mouth. I am salivating now.

Let’s get starting.


  • 1 lbs of fresh mango
  • 1 tsp of shrimp salt (this ingredient is not easy to find. If you can’t find it, you can skip this. I will post a recipe of making this shrimp salt later.)
  • 1 tsp of hot pepper flake (the one you put on pizza, NOT Korean hot pepper flake)
  • 2 tsp of fish sauce (if you don’t have or don’t use shrimp salt, you add 1 more tsp of fish sauce => total 3 tsp of fish sauce)
  • 4 and 1/2 tsp sugar


  • Peel the mango and cut it into cubes
  • Put the sugar and fish sauce in a small pan and cook until the sugar dissolve
  • Let the solution cool down
  • Put all the ingredients in a container with lid (or a jar or anything that is leak-proof)
  • Shake until all the seasonings dissolve
  • Put the shaked mango in the refrigerator for 1-2 hours until it absorbs the sauce

This is best served cool.

Easy, quick recipe for a light snack. I usually have this snack ready when my girlfriends come over my house for a movie night. We eat this instead of popcorn. It’s very light and refresh. Perfect for someone who is looking for a delicious snack but doesn’t have too much calories in it.

If you already have all the ingredients at home, why don’t you give this recipe a try? I’m sure you’ll love it from the first bite.

Thank you for stopping by!

Have a wonderful day!


Salted Eggs

Salted eggs are popular Chinese food. We can make a lot of dishes with salted eggs. The simplest way to eat salted eggs is boiled them and eat with plain congee as a side dish. I usually buy them from my local supermarket for $3 for 6 salted duck eggs. Last week, I found fresh chicken eggs were on sale so I decided to make salted eggs instead of buying them from the supermarket. The recipe is super simple and you can follow it easily.


  • 20 chicken eggs
  • 2 cups table salt
  • 6 1/2 cups of water


  • Wash the eggs carefully and wipe them with paper towels
  • Put the eggs into a glass jar and try not to break them, NOT even a crack. NOTE: you should use a glass jar or ceramic, NOT a plastic jar.
  • Boil the water and salt until the salt is completely dissolved.
  • Let the brine cool down completely.
  • Pour the brine into the jar.
  • Make sure the eggs are completely covered in the brine. You can press the eggs down by putting a water bag (put water into a bag and tie the bag) over the eggs.
  • Cover the jar with its lid. If your jar does not have lid, you can cover it with plastic wrap.
  • Let the eggs sit for 4 weeks and they are ready to use.

4 weeks later, you will have delicious salted chicken eggs that you can eat with plain congee or use it for other dishes. I will try to make some dishes using salted eggs and post the recipes here.

Time to stop and enjoy my salted eggs (they are calling me!).

Thank you for stopping by and see you next time!


Soybean Paste Soup

Last week, I craved Japanese food. This week, I’ve craved Korean food. I have tofu and taro in the refrigerator. I have fermented soybean paste in the cabinet. Ooooh and my mom just bought shrimp this morning. Ah ha all the ingredients are here. Perfect time for fermented soybean paste soup. However, this is not authentic Korean doenjang-jigae recipe. I just use the ingredients that I have. So if you are looking for authentic Korean recipe, please press the back button :3

Ok let’s get started!


  • 14 oz soft tofu
  • 1 lb taro
  • 1 lb shrimp
  • Chopped green onions
  • 5 cups of water
  • 10 tbs Korean fermented soybean paste


  • Cut soft tofu, taro and shrimp in to cubes.
  • Heat up water.
  • Add taro and shrimp to the water.
  • Add fermented soybean paste to the mixture.
  • Cook until it boils over medium heat. Use a stick and stick through the taro. If it goes through, the taro is cooked. Otherwise, cook for a couple minutes more.
  • Add the tofu and stir gently.
  • Add the chopped green onions.

Note: the fermented soybean paste is already salty. You don’t need to add seasonings. If the soup is salty, add water (no sugar in this recipe). If it’s bland, boil the water down or add more paste.

This dish is best when served hot.

A simple, delicious soup for your dinner.

I hope you enjoy the recipe. See you next time ^_^

Rolled Egg with Vegetables

Recently, I have been craving for Japanese food. Unfortunately, there is no Japanese restaurants near me. I have no choice but to cook Japanese dishes to satisfy myself. Addition to that, my dad is having toothache, so I decided to make rolled egg, which is similar to Japanese tamagoyaki because I do not follow exactly the recipe for authentic tamagoyaki. However, I leveled up by adding vegetables to the recipe to make it more nutritious and delicious.

Let’s get started!


  • 3 eggs
  • 2 chopped green onions
  • 1/4 cup cubed carrots
  • 1 tbs fish sauce
  • a pinch of sugar

Note: In my recipe, I added carrots and green onions, but you can add anything you like, such as sausage, onions,…


  • Beat 3 eggs and sift to remove the egg white. This will make your rolled egg look smooth. If you don’t want to sift, you can keep the egg white. It doesn’t affect at all.
  • Add cubed carrots, chopped green onions and fish sauce to the eggs and mix well.
  • Heat up the pan and lower the heat to medium heat so that it doesn’t burn your rolled egg while you’re rolling it.
  • Add some oil to the pan. Use the paper towel to wipe out all excess oil. Otherwise, you may scramble you egg.
  • Pour a little amount of the egg mixture into the pan, just enough to cover the pan. If it’s too thick, it’s difficult to roll the egg.
  • Wait until the side below is cooked then roll your egg to one side of the pan.
  • Use paper towel to wipe the rest of the pan with oil.
  • Pour the mixture.
  • Roll the rolled egg.
  • Repeat until the mixture is finished.
  • Cut the rolled egg into rolls.

Note: When you roll your egg, try to roll it tightly so that it will look beautiful. You also should wait for your egg to be partially cooked before you roll so that all the layers will stick together.

This dish is best when served hot.

Ta-da! Rolled egg with vegetables is done. Some of you may say that this is not authentically Japanese. Yes, I agree. I copied the original recipe and made it my way, because I found it was too complicated for me with mirin, soy sauce,…blah blah blah. I don’t want to buy all the needed seasonings when I knew I only used them for once. I improvised and the result was better than I had expected. I hope you will try my recipe and let me know what you think about this. Just play around by adding or omitting stuffs and make a perfect dish for your family.

Ciao! See you next time!

Chicken Salad

The weather starts getting hot. I want to have something light to refresh my appetite and also satisfy my stomach 😌 What can be better than salad? Easy yet fresh and delicious.
Let’s get to work 💪


  • 1 lb boneless chicken drumsticks 🍗 
  • 1 medium onion 
  • Basil 🌿 
  • Vinegar 
  • Sugar 
  • Fish sauce 
  • Ground black/white pepper
  • Chopped chili 🌶 


  • Boil the water and cook the chicken drumsticks.
  • Take the drumsticks out and put them in cold water to cool down.
  • Tear the drumsticks into pieces. You can use knife to slice them but tearing makes them tastier.
  • Slice the onion.
  • Put the onion into cold water for 5 minutes to reduce its spicing. It depends on how fresh and spicy you want your onion is. If you like the fresh and spicy taste of raw onion, you can skip this step.
  • Mix the chicken drumsticks with onion with fish sauce, sugar, vinegar and ground pepper. Add the seasonings to your taste, but it should have the sweet and sour tast in it.
  • Chop the basil and add to the mixture
  • Add the chopped chili.

This dish is best when served cool.

Note: the amount of the ingredients can be adjusted to your interest.

Boom boom boom! We’re done! So easy right? Let’s make this delicious side dish today and let me know your opinion 😉

Ciao! 🤗 

Cucumber Salad

I have been eating meat almost everyday and I am kinda sick of meat. I need something to “refresh” my body and my appetite. So I immediately thought about the fresh cucumbers I had bought this morning from my local farmers market. I decided to make cucumber salad, which is very easy to make yet delicious to eat. What a great way to refresh my taste while still saving my time and money! ( ̄▽ ̄)ノ

We do not need many ingredients for this dish. What are we waiting for? Let’s get started.


  • 1 lb of cucumbers
  • Salt
  • Vinegar
  • Sugar
  • Sesame seed (optional)
  • Chili sauce (optional)


  • Rinse the cucumbers carefully
  • Cut the cucumbers into half along the side
  • Take out all cucumber seeds
  • Slice cucumber into thin slices
  • Add 2 tbs to the cucumbers and wait for 10 minutes. Rinse the cucumbers carefully to get rid of the saltiness. This will soften the cucumbers a little bit. If you prefer crispy, fresh cucumbers, you can skip this step.
  • Add sugar and vinegar to the cucumbers to your taste. It should taste sweet and sour and a little bit salty.
  • Add roasted sesame seed (optional)
  • Add chili sauce (optional)
  • Mix everything gently so you don’t break the cucumbers.

This dish is served cold. My recommendation is that you mix the cucumbers right before you serve it so that there is no water coming out from the cucumbers.

And that’s it! You do not need to prepare anything, except cucumbers and still have a wonderful side dish for your family. So why don’t you try to make this dish today? I am sure your family will feel “fresher” after trying this cucumber salad.

Thank you for your visit. See you next time. ( ^_^)/

Mung Bean Sprout Salad

Today, when I went to the farmers market, I saw them selling very very fresh mung bean sprouts. I suddenly thought of mung bean sprout salad, a very delicious Korean side dish. Gosh! I could not resist so I bought 1 lb of mung bean sprouts and some green onions to make the salad.

We have the ingredients here. What are we waiting for? Let’s do it.


– 1 lb of mung bean sprouts.

– 1 tbs minced garlic

– 2 tsp fish sauce

– 1 tsp salt (I like salty food so I use 1 tsp here. However, you can adjust the saltiness to your taste)

– 3 chopped green onions

– 1/2 tbs sesame oil (since this is a Korean dish, sesame oil is needed. However, you can reduce the amount sesame oil if you do not like its smell)

– 1 tsp toasted sesame seed


– Boil a big pot of water.

– Blanch the bean sprouts in boiling water for 1 minute.

– Strain and rinse the blanched bean sprouts in cold water to keep them crispy.

– Shake the bean sprouts in water to remove their skins and put them in a basket.

– Mix the minced garlic, fish sauce, salt, chopped green onions, sesame oil and sesame seeds in a big bowl.

– Add the bean sprouts to the mixture and mix gently.

– Transfer them to a serving plate and sprinkle some toasted sesame seeds on top.

This dish can be served cold. You can keep it in the refrigerator up to 3 days.

This side dish only takes you about 10 minutes to make. Very quickly but very delicious. A perfect side dish for your family’s meal or your lunch box 😉

My dinner: rice, mung bean sprout salad, fried meat patties

Fried Meat Patties

Hm…My refrigerator is full again. And I am going to the grocery store tomorrow to buy food. How can I “partially” clean up my refrigerator? *Ding 💡* Why don’t I make something from what I have in the refrigerator? What a great idea! Then I can clean up my refrigerator while I don’t have to think what to eat today 😼 Let’s see what I have: meat, a piece of tofu, carrot, eggs, wood ear mushroom, some vegetables…What should I make? *Ding…Ding…Ding* Fried Meat Patty. Yayyyyy! We have all the ingredients we need. Let’s get to work 👏


– 1/2 pound ground pork (you can use beef or chicken. If you are a vegetarian, you can use shiitake mushroom or king oyster mushroom or both)

– 4 oz of tofu

– 2 cloves of garlic – minced

– 1 minced shallot (you can use onion instead)

– 2 tbs chopped carrots

– 1 egg

– 2 tbs chopped wood ear mushroom

– 1/2 tsp salt

– 1 tsp soy sauce

– 1/2 tsp sugar

– 1/2 tsp ground black pepper

– 2 tsp corn starch

– Cooking oil


– Put the tofu in a paper towel and squeeze out any excess water.

– Mix all the ingredients, except the oil, in one bowl until it gets a little sticky. This will make the patties a little chewy (not chewy like gummy bear :3 )

– Divide the mixture into 16 pieces.

– Make each piece into a ball and press it until it is 1/4 inch thick. Slightly press the center of the patty so that when we fry the patty, the center  will pop-up and make the patty look beautiful.

– Heat a large nonstick pan over medium heat.

– Add some cooking oil and tilt the pan to spread the oil.

– Wait until the oil is hot (dip the chopsticks or turner into the oil. If you see small bubbles around the chopsticks or turner, the oil is ready), put the patties into the oil.

– Remember: work in batches so you can control the patties.

– Fry the patties for a few minutes until they turn golden brown, then flip them over and fry for a few more minutes until the bottom is golden brown. Add more oil if needed.

– After the patties are cooked, transfer them to a serving plate.

The fried meat patties can be served hot with rice as a side dish or you can serve them alone.

Voilà! Our fried meat patties are done. Very easy to make, but very delicious to eat. Let’s make some hot patties for you family today and I’m sure they will love them (and you!)