CHA GIO {VIETNAMESE EGG ROLLS}

I LOVE Vietnamese eggrolls.  Why?  Cause they are seriously crazy good.  They’re a piece of cake to make…and after making it on your own, I highly doubt you’ll wanna order them at a restaurant again…unless you’re not a huge fan of frying stuff in your house…then I guess, you can order them out.

These were the wrappers I used. Feel free to use any brand egg roll wrappers you prefer.

Throw all the egg roll filling ingredients into a bowl.

Mix it up.

My set-up.

The first thing I do is lay the filling 2/3 down where the top of the wrapper is versus just placing the filling right in the center of the wrapper. I find this makes for a better looking egg roll and I have more control when rolling it up.

Wrap the egg roll by laying the bottom edge piece first on top of the filling, then the sides, and then roll it up and brush with the egg wash.

Make sure to roll the egg rolls as tight as you can.

Set all the rolls on a plate.

Fry up the egg rolls until they are a nice golden light brown color.

Cha Gio
Source: Lo Huynh
(4 servings)

Ingredients:
10 ounces ground pork
¼ pound shrimp, chopped up
1 each bean thread vermilli, small section, soaked in warm water, drained, and cut into 2-inch sections
1 cup wood ear fungus, soaked in warm water, drained, and julienned
½ each yellow onion, minced
1 each carrot, grated
1 each egg, beaten
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 teaspoon black pepper
1 teaspoon fish sauce

1 package spring roll wrappers
egg wash {1 egg, beaten}

Directions:
1. Mix all the ingredients together.
2. Put about 1 tablespoon of the filling in a spring roll wrapper and brush the end of the wrapper with an egg wash to seal the ends.
3. In a pot of canola oil, fry the egg rolls in medium low heat until it turns a nice golden brown.
4. Lay the egg rolls on some brown paper bags to remove excess oil.
5. Serve with some red leaf lettuce and nuoc cham.

GINGERED MINT FRUIT SALAD

When fruits are not in peak season, I like to toss it up with a syrup to sweeten it up.  This is currently my fave syrup right now.  Use any types of fruits you like…and honestly, add as much or as little of the syrup you want.  That’s the great thing about cooking things yourself…you can adjust things to EXACTLY how you want it!  xoxo.

Gingered Mint Fruit Salad

Source: Lo Huynh (6 servings)

Syrup:
½ cup granulated sugar
2 inch fresh ginger, thinly sliced
½ cup water

Ingredients:
1 pint strawberries, hulled and cut in half
2 each oranges, supremed
1 cup red seedless grapes
1 pint blueberries
2 each white peaches, sliced
1 each pineapple, cut into 1-inch cubes
12 each fresh mint leaves, chiffonade

Directions:
1. For the syrup, bring the sugar, ginger, and water to a boil in a small saucepan.
2. Stir until the sugar is dissolved. Turn off the heat and let the syrup sit for 30 minutes.
3. Once cool, strain the syrup and remove the ginger pieces.
4. Chill the syrup for about an hour.
5. In a bowl, combine the fruit with the mint.
6. Toss the fruit with the syrup and serve immediately.

GA ROTI {VIETNAMESE STYLE ROASTED CHICKEN}

One of my favorite Vietnamese dishes to eat is ga roti…which is basically a roasted chicken.  This is prolly my 3rd attempt at making this and I think I was able to finally tweak the recipe to my liking…and by liking, hearing the husband tell me he loved it.  I think the biggest secret in making this dish taste specular is that I used a meat tenderizer on the chicken first, so that helped break down the connective tissues and the marinade was able to seep into the meat better, thus producing a very tender and very flavorful chicken.  I hope you love this recipe as much as my husband loved eating it tonite!  xoxo.

Ga Roti {Vietnamese Roasted Chicken}

Source: Lo Huynh (2 servings)

Ingredients:
2 each chicken drumsticks
2 each chicken thighs

Marinade:
1 tablespoon Maggi seasoning
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon granulated sugar
1 tablespoon honey

Garnish:
1 tablespoon cilantro , roughly chopped

Directions:
1. Wash the chicken pieces and pat dry. Tenderize the chicken using a meat tenderizer.
2. Mix the marinade ingredients together and toss the chicken with the marinade.
3. Marinate the chicken for at least one hour to overnight.
4.  Set your oven to 425 degrees Farenheit.
5. In a pan, add 1 tablespoon of canola oil. Once oil is hot, sear the skin side down first until a nice golden brown color and then sear the other side of the chicken pieces.
6. Put the pan in your oven and bake for about 30 minutes, or until the juices run clear and your chicken is fully cooked.
7. Serve with steamed jasmine rice and garnish with the chopped cilantro.

SUCKER FOR PLASTIC WATCHES.

You put the color hot pink on anything, I will most likely buy it.  Thus, this hot pink Casio watch.  Then again, I’m also a sucker for plastic watches.  Okay…i’m a sucker for anything I can buy.  Uggggghh…xoxo.

HELLO KITTY CLOCK.

Okay…I am obviously obsessed with all Hello Kitty things.  It’s not healthy.  Luckily, for this clock, I didn’t have to walk the streets for it…I just had to trade one of my aprons for it, which was prolly one of the most smartest decisions i’ve ever made in my life…besides marrying the husband, obviously.  Ugggghhh….xoxo.

HELLO KITTY APRON. ENOUGH SAID.

When I was in Japan for my honeymoon, I had to hit the Sanrio store…cause I mean, what’s the point of being in Japan if you’re not going to hit the Sanrio store?  Anyway, that place was magical…and what was even more magical was when I spotted this Hello Kitty apron and I knew if my husband didn’t purchase it for me, I was going to literally die or throw a tantrum in the store…I mean, it combines my two passions in life….aprons and Hello Kitty.  Luckily, my husband got it for me so i didn’t die or throw a tantrum.  And seriously, I have yet to use the apron…it’s like my most prized possession.  xoxo.

YES. HELLO KITTY SEWING MACHINES DO INDEED EXIST.

I am obsessed with sewing machines and I am obsessed with Hello Kitty…so when you put them together, i go CRAZY.  So when my gf mentioned getting a Hello Kitty machine recently, so of course, i went NUTS looking for it…so the one i ended up getting is this Janome machine which has Hello Kitty on it.  Not only is this machine the cutest thing ever, it actually works amazingly well…or at least better than the piece of crap Brother machine i got awhile back.  It’s like this machine has magical powers…like unicorns.  xoxo.

OVERSIZED T-SHIRT AS A WHOLE OUTFIT? = GENIUS.

So I recently broke down and paid some obnoxious amount…{or at least obnoxious to me cause I HATE blowing over $5 for anything these days}…on a freaking oversized t-shirt.  the thing is…now I LOVE oversized T-shirts cause u put one one, throw a belt on it, and you can call it a dress.  It’s fantastic….or at least fantastic for people who don’t like to wear pants.  xoxo.

I LOVE PONCHOS.

I LOVE ponchos very much.  Especially this one.  This one is by Carolina K and when I wear it, I feel like I’m wrapped in a nice soft blanket.  My sister tells me I look like a homeless person when i wear it.  Oh wells.  xoxo.

VALENTINE’S DAY CARD

For Valentine’s Day this year, I made my husband a card during my draping class and picked up some chicken wings after class for our dinner. What can I say?  I’m a true romantic at heart.  Ugggghhh…..xoxo.

Materials:
Paper
Colored Pens
Tape

Directions:
1. Cut the paper into a heart shape and use your tape to decorate it. Use your pens to write something somewhat nice.
2. Using another piece of paper, fold it up so it looks like an envelope.
3. Stuff your card into your envelope and present it to your beloved.