This is my morning beverage…a nice honey lemonade black iced tea. You can obviously switch out the black tea with whatever tea you please. For the lemonade, I actually like to use Simply Lemonade or organic lemonade. Anyway, I hope you enjoy this tea as much as I do! xoox.


Honey Lemonade Black Iced Tea

Source: Lo Huynh (1 serving)

8 ounces water
1 tablespoon granulated sugar
1 tablespoon honey
1 each Lipton black tea bag
4 tablespoons lemonade

1. Put the sugar, honey, and tea bag in a cup.
2. Boil the water and pour it into the cup with the sugar, honey, and tea bag. Stir.
3. Steep the tea for 5 minutes.
4. Let cool.
5. Add the lemonade and stir.
6. Pour over a glass filled with ice.


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)

2 each chicken drumsticks
2 each chicken thighs

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

1 tablespoon cilantro , roughly chopped

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.