Jenn's Kitchen Diary

Mung Bean Dessert Soup

jennifer.ho.1987 — Sun, 05 Jan 2025 06:52:06 +0000

I realize that the idea of a dessert soup may sound strange to some. Moreover, one containing beans may also add another layer of skepticism. But hear me out: Asians have been eating beans for dessert for centuries. They are creamy, full of flavor, and very nutritious. Don’t knock it until you try it. This mung bean dessert soup recipe is a great starter recipe for anyone who dares to venture into making beans for dessert. Enjoy this simple mung bean dessert soup!

Mung Bean Dessert Soup

A dessert soup featuring simmered mung beans and brown sugar.

Course Dessert

Cuisine Chinese

Keyword mung bean dessert soup

Prep Time 10

Cook Time 1

Servings 6 people

Ingredients

1/2 cup dried mung beans with skin on
4 quarts water
3/4 cups brown sugar
1 tsp freshly grated orange zest

Instructions

Wash mung beans to remove any impurities. Then place into a large pot. Add water and orange zest. Turn heat on high until it starts to bubble. Then set fire to low and allow to simmer for 1 hour and 10 minutes or until the beans and softened and have started to come apart.
At the end of cooking, add in brown sugar.
Serve hot or cold.

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Beef Chow Fun

jennifer.ho.1987 — Sun, 05 Jan 2025 06:40:30 +0000

Beef chow fun can be found at most Cantonese restaurants. This is the dry version. There are versions that are covered in a gravy. It is a simple dish but can be difficult to execute perfectly. I often find that the beef chow fun dishes that I’ve had at restaurants are too bland or overly oily. To avoid using too much oil, I rely on microwaving the noodles ahead of time to get them softened and separated. That way, there is less sticking and breakage when you stir fry. To achieve a nice umami and full flavor profile, I use a variety of soy sauces and oyster sauce. Hope you enjoy!

Beef Chow Fun

A classic Cantonese recipe of beef chow fun: stir fried flat rice noodle with oyster sauce and soy sauce

Course Main Course

Cuisine Cantonese, Chinese

Keyword beef chow fun, rice noodles, stir fried noodles

Prep Time 10

Cook Time 10

Servings 2 people

Ingredients

1/2 package fresh flat rice noodles
1 tbsp neutral oil
2 oz thinly sliced shabu beef cut into thin strips
4 cloves garlic minced
1 handful green onion cut into 2-inch pieces
1 handful bean sprouts washed and dried
1 tbsp dark soy sauce
1 tbsp low sodium soy sauce
1 tbsp oyster sauce
1 tbsp xiaoxing wine
1 tsp sugar

Instructions

Take rice noodles out of packaging. Microwave noodles for 30 seconds -1 minute to get them softened. Start to separate the noodles by their cuts. Set aside.
Mix together sauce: dark soy sauce, low sodium soy sauce, oyster sauce, xiaoxing wine, and sugar. Set aside.
Heat a large pan on high heat. Add in oil. When oil is hot and shimmery, add in beef and stir fry for 3 minutes until just cooked through. Then remove from the pan.
Add more oil into the pan and put in garlic. Stir fry for 30 seconds and then add in noodles. Stir fry another minute, then add in sauce. Mix sauce thoroughly into the noodles. Then add in beef, green onion, and bean sprouts. Stir fry 2 minutes until been sprouts and green onion have softened. Then serve immediately.

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Easiest Apple Pie Filling

jennifer.ho.1987 — Thu, 24 Oct 2024 05:41:15 +0000

My daughter has loved cinnamon apples since she was a baby. I used to make home-made baby food for her, and cinnamon apple was her go-to. Now, she has graduated from purees to apple pie filling. Lately, many reports have come out indicating high levels of lead in store-bought cinnamon. So a word of caution: be choosy about where you purchase your cinnamon and only consume a small amount of cinnamon each week. I make these cinnamon apples for my daughter about once a week only. They’re one of her favorite waffle toppings. I use Penzey’s cinnamon, which, according a recent consumer report article, is considered “okay” to use. The article lists the brands that are both and unsafe to use. When it comes to your family’s health, definitely do not take any risks. Spend some extra money and buy the good quality ingredients.

This apple pie filling can be eaten with yogurt, pancakes, waffles, as the actual filling in a pie, or with ice cream. Kids and adults alike will love this.

Easiest Apple Pie Filling

Course Dessert

Cuisine American

Keyword apple pie filling

Prep Time 5

Cook Time 14

Servings 1 person

Ingredients

1 large apple-Fuji, cosmic crisp, or honeycrisp peeled, cored and thinly sliced
1 tbsp brown sugar
1 tsp cinnamon
1/2 cup water

Cornstarch slurry

1/2 cup water
2 tsp corn starch

Instructions

Place apple slices into a skillet. Add in brown sugar, cinnamon, and water. Place the lid on top and simmer on medium high for 20-25 minutes until the apples are just tender. Add extra water as needed.
Meanwhile make cornstarch slurry by adding cornstarch to water. Mix well until there are no clumps. Then set aside.
When apples are tender, add in cornstarch slurry. And cook on low for 1-2 minutes until the liquid has thickened. Serve warm with panckes or waffles.

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Vietnamese Lemongrass Chicken Thighs

jennifer.ho.1987 — Mon, 23 Sep 2024 05:37:18 +0000

Lemongrass is an incredibly important ingredient in Vietnamese cuisine. Its fragrance helps to combat the strong aroma of meats, and is often used in marinades for Vietnamese barbecue. This Vietnamese lemongrass chicken thighs recipe is a classic use of lemongrass. Serve these with steamed white rice, or even in bun, or Vietnamese vermicelli salad with fish sauce.

How do I use fresh lemongrass?

I prefer to use frozen grated lemongrass for this lemongrass chicken thighs recipe because of its ease, but if fresh lemongrass stalks are all that you have, you will first need to cut off the woody ends that are too hard. You want to use the juicy, more tender bottom 2/3 of the stalk of lemongrass. The tops are usually too hard and will need to be discarded. Of the remaining 2/3 of the stalk, you will need to chop off the woody ends and peel off the outer 2 layers of leaves as they are usually too fibrous. With what you have left, you will either keep it whole and lightly smash it (for soups and curries) or finely mince it (for marinades and sauces).

Vietnamese Lemongrass chicken thighs

Juicy, fragrant, and full of umami, these Vietnamese lemongrass chicken thighs are perfect for easy entertaining.

Course Main Dish

Cuisine Vietnamese

Keyword lemongrass chicken thighs, Vietnamese barbecue

Prep Time 10

Cook Time 45

Marinating Time 8

Servings 8 people

Ingredients

8 bone-in chicken thighs
1/4 cup grated lemongrass
6 cloves garlic minced
1 inch piece of ginger minced
1 tsp salt
1.5 tbsp fish sauce
1.5 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp sugar
1/2 tbsp black pepper
1 tbsp xiaoxing wine
1/4 cup water
1 tbsp oil

Instructions

Blend ingredients for marinade until completely smooth: lemongrass, garlic, ginger, salt, fish sauce, dark soy sauce, oyster sauce, sugar, xiaoxing wine, and water.
Thoroughly mix marinade into the chicken and allow to sit overnight in the refrigerator.
Take chicken out of the refrigerator and allow to come to room temperature for about 2 hours. This will ensure even cooking. Then remove chicken thighs from marinade. Place onto a lined baking sheet, without overcrowding the baking sheet. Blot the skins with a clean paper towel to remove moisture. Then drizzle skins with 1 tbsp oil.
Place chicken thighs about 6 inches from the top heat source of the oven. Bake chicken thighs at 375 degrees F for 30 minutes. Then broil at 300 degrees for 10 minutes until juices run clear and the skin is crispy.
Serve with steamed white rice.

Serve with my fish sauce recipe, aka nuoc mam.

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Tomato Braised Spare Ribs

jennifer.ho.1987 — Fri, 20 Sep 2024 05:03:06 +0000

Sweet and sour pork is a famous Cantonese dish that has made its way into mainstream America. This tomato braised spare ribs recipe is the lighter, more homey cousin to that dish. Cantonese home cooking is different from restaurant-style food. There is less deep frying and much more braising and steaming. My family only made sweet and sour pork for special occasions, but this tomato braised spare rib recipe was a staple for dinner.

This dish reminds me of my maternal grandpa, whom I called “gong gong.” He was a quiet and reserved man with high intellect and empathy. He was also the cook of the house. I remember that my grandpa would cook most of our family’s meals until he became much older, when aunties and my mom would take over. His garlic tomato spare ribs were one of my favorites. I don’t know exactly how he prepared the dish, but whenever I make this garlic tomato spare rib recipe, I am always reminded of him and the flavor of his own dish. When he had a glass of wine or two he would let loose and have this infectious laughter and silly personality.

Tomato Braised Spare Ribs

A sweet, sour, and savory braised pork spare ribs recipe. Perfect for white rice.

Course Main Course

Cuisine Cantonese, Chinese

Keyword braised spareribs, sweet and sour pork, tomato spareribs

Prep Time 1

Cook Time 1 20

Servings 6 people

Ingredients

2.5 lbs pork spare ribs cut into 2 inch pieces
1 gallon water
2 tsp salt
2 tbsp neutral oil
6 cloves garlic minced
1 inch piece ginger sliced
1/4 cup xiaoxing wine
1 tbsp sugar
1/4 cup dark soy sauce
1/4 cup low sodium soy sauce
2 tbsp oyster sauce
1 1/2 cups water
1 tbsp tomato paste
2 tbsp ketchup
5 tomatoes cut into wedges

Instructions

Soak pork spare ribs in water for at least an hour to drain out blood and impurities from the meat. Then remove spare ribs from the water, pat dry, then season pork spareribs with salt.
Then heat a large skillet on high heat. Put in 1 tbsp oil. When oil is shimmery and hot, add in spare ribs in batches to brown. Do not overcrowd pan because that will prevent browning. Allow all sides to brown (3 minutes each side), then remove from the pan. Repeat until all the spare ribs are browned. Then remove from the pan.
Put in another 1 tbsp oil in the pan and saute ginger and garlic until aromatic, about 3 minutes. Do not let the garlic burn. Then add in pork spare ribs and xiaoxing wine to deglaze the pan.
Then add in sugar, dark soy sauce, low sodium soy sauce, oyster sauce, and water. Mix well with the pork spare ribs. Place a lid on top of the skillet and simmer the pork spare ribs for 40-45 minutes, or until the meat is softened.
Then add in tomato paste, tomato ketchup, and tomato wedges. Add 1/4 cup of water and place the lid back on the skillet and turn heat to high. When the sauce is boiling again, turn heat to medium and simmer with lid on for another 7-10 minutes until tomatoes are softened. Take off lid and simmer another 5 minutes to thicken the sauce.
Taste for seasoning and add salt, sugar, or water to taste. Serve with hot steamed white rice.

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Lemon Herb Chicken Thighs

jennifer.ho.1987 — Sun, 08 Sep 2024 22:58:39 +0000

Lemon herb chicken thighs are a great sheet pan recipe for weekly meal prep. The marinade is zippy, lemony, and bright. Perfect with a cold salad for a hot summer night.

Lemon Herb Chicken Thighs

Easy lemon herb chicken thighs are perfect for a weeknight dinner meal prep.

Course Main Course

Cuisine Greek

Keyword broiled chicken thighs, lemon chicken, lemon herb chicken thighs

Prep Time 10

Cook Time 18

Marinating Time 8

Servings 6 people

Ingredients

3.5 lb boneless skinless chicken thighs
Juice of 1 lemon
Zest of 1 lemon
1 tbsp salt
1 tbsp sugar
1 tbsp onion powder
1 tsp dried oregano
1 tsp dried thyme
6 cloves garlic
1/4 cup oil
1 tsp red pepper flake optional

Instructions

Place lemon juice, lemon zest, salt, sugar, onion powder, garlic, and oil into a blender. Blend until the mixture is smooth. Then add in dried thyme and oregano.
Then place chicken into the marinade. Marinate overnight.
Preheat the oven on broil to the highest setting (usually 525 degrees F). Place chicken onto a baking sheet in one even layer, allowing space between chicken thighs.
Place chicken in the oven about 6 inches from the top broiler/flame. Broil for 18-20 minutes until chicken is just cooked through, rotating as needed to prevent burning.
Remove and serve.

This recipe goes nicely with my Mediterranean Quinoa recipe.

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Easy Mediterranean Quinoa Salad

jennifer.ho.1987 — Sat, 07 Sep 2024 18:28:15 +0000

In the summertime when it is very hot, I crave cool foods that can be made ahead of time. That way, I can avoid cooking every day over a hot stove. Enter my easy Mediterranean quinoa salad. Featuring crunchy cool cucumber, juicy tomato, fresh herbs, and zippy lemon zest and lemon juice, this is a super refreshing and easy recipe.

For other refreshing cool summer recipes, check out my Easy Shrimp Ceviche.

Easy Mediterranean Quinoa Salad

A refreshing and healthy salad of quinoa, garbanzo beans, feta cheese, tomato, cucumber, and herbs.

Course Main Dish

Cuisine Mediterranean

Keyword chickpea salad recipe, Mediterranean salad, quinoa salad

Prep Time 10

Cook Time 15

Resting Time 2

Servings 8 people

Ingredients

1 cup quinoa
1.5 cups water
1 8oz can garbanzo beans drained
2 ripe tomatoes finely diced
1 large cucumber seeded, diced
1/4 onion finely diced
Juice and zest of 1 lemon
2 tbsp oil
2 tsp salt
1 tsp pepper
1 cup feta cheese crumbled
1/2 bunch parsley roughly chopped
1/2 bunch cilantro roughly chopped
1 tsp red pepper flake optional

Instructions

In a small pot, add in quinoa and water. Cover with lid and bring to a boil. Once water is boiling, reduce to low heat and simmer for 15 minutes.
Meanwhile, combine garbanzo beans, tomatoes, cucumber, onion, lemon juice, lemon zest, oil, salt, pepper, feta cheese, parsley, and cilantro. Mix until thoroughly combined.
Allow quinoa to cool to room temperature. Then combine with the rest of the salad. Mix well. Taste for seasoning and add salt, lemon juice, or oil to taste. Optional: add red pepper flake for spice.
Refrigerate at least 2 hours before serving.

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Spicy Peanut Sauce

jennifer.ho.1987 — Mon, 26 Aug 2024 21:41:37 +0000

The easiest spicy peanut sauce you will ever make. This is great as a dipping sauce for spring rolls, chicken satay, or just mixed into noodles.

Spicy Peanut Sauce

The easiest spicy peanut sauce for dipping spring rolls.

Course Dips

Cuisine Asian, Vietnamese

Keyword chicken satay with peanut sauce, peanut dipping sauce, spicy peanut sauce, spring roll sauce

Prep Time 5

Servings 4 people

Ingredients

1/8 cup peanut butter
1/4 cup hoisin sauce
2 tbsp hot water
1 tsp sambal chili paste or to taste

Instructions

Add together peanut butter, hoisin sauce, hot water, and sambal chili paste into a bowl.
Microwave for 30 seconds. Then mix well and serve.

This dipping sauce goes well with my Vietnamese pork spring rolls. Just substitute the barbecue pork for boiled shrimp or boiled pork belly.

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Easy Lemony Tuna Salad

jennifer.ho.1987 — Mon, 26 Aug 2024 01:21:15 +0000

One of my daughter’s favorite dishes is a good tuna salad. This is really nice kid-friendly lunch or dinner that is easy to put together. I make the adult tuna salad extra yummy with this easy lemony tuna salad.

Lemony Tuna Salad

Easy lemony tuna salad for weeknight dinners or lunches. Serve on a sandwich or with grain crackers.

Course Appetizer, Lunch

Cuisine American

Keyword lemon tuna salad, lemony tuna salad, tuna salad

Prep Time 10

Servings 4 people

Ingredients

2 8 oz cans albacore tuna
1/2 cup mayonnaise
1 tsp black pepper
Juice of 1/4 lemon
2 celery stalks finely diced
1/6 onion finely diced

Instructions

Drain canned tuna and set aside.
Meanwhile, prep lemon zest, lemon juice, and set aside.
Finely dice celery and onion.
Combine tuna with lemon zest, lemon juice, celery, onion, black pepper, and mayonnaise. Mix well. Refrigerate at least 1 hour before serving.

For other easy weeknight dinner recipes, check out my easy creamy shrimp and leek dish.

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Vegan Coconut Overnight Oats

jennifer.ho.1987 — Mon, 26 Aug 2024 01:07:17 +0000

If you are looking for extra fiber into your diet, look no further than overnight oats. They are easy, delicious, and very filling. These vegan coconut overnight oats are simply delightful. Nutty, creamy, and slightly sweet. Just the right way to start the day!

Vegan Coconut Overnight Oats

Creamy, sweet, vegan coconut overnight oats topped with fresh blueberries and pecans.

Course Breakfast

Cuisine American

Keyword overnight oats, vegan coconut overnight oats, vegan overnight oats

Prep Time 5

Resting time 8

Servings 1 person

Ingredients

1/2 cup rolled oats
1/4 cup sweetened vegan vanilla almond yogurt e.g., Oui from Yoplait
1/4 cup oat milk
1/2 tsp almond extract
1 tbsp dried shredded coconut

Toppings

1/3 banana
1 handful blueberries
1 handful pecans toasted
1 tsp dried shredded coconut

Instructions

Combine rolled oats, oat milk, yogurt, almond extract, and dried shredded coconut. Place in refrigerator overnight.
Prep other ingredients: toast pecans for 4 minutes, then roughly chop them. Slice bananas and wash blueberries. Set aside.
Place oatmeal mixture into a serving bowl. Then place toppings by row: chopped pecans, shredded coconut, blueberries, then bananas. Optional: add a drizzle of agave or honey for additional sweetness. Serve cold.

For other easy breakfast ideas, check out my strawberry chia seed pudding.

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