The book itself is well made and filled with pictures. I hate cooking something not knowing what it’s suppose to look like. Also, we tend to feast with our eyes. At least that’s how I am. Recipes range from really detailed and labor intensive to super easy. Excited to make my way through this book.
7/10/19 I am starting to work my way through the book.
Trying out my first recipe tonight, but making my side dish in preparation for 3 days from now cause it’s some sort of pickle.
1. Takuan- a pickled daikon side dish. I encounter a two minor problems. It says cut daikon into 3/8” rounds. I took my ruler out, and you know what- 3/8” is quite thick. So, I looked at the included picture of the finish product. There is no way THAT was sliced at 3/8” thickness. It is much thinner than that. Two, it says to bring the rest of the ingredients into a non reactive sauce pan to a boil. It doesn’t specify low, medium, or high? Does it want me to boil it as fast as I can or to gradually bring it to a boil? I don’t know. I opted to bring it to boil as fast as I can, because I’m a tad impatient. Anyhow, 3 hours later, it says to pour the prepare sauce over the diakons. Well, 3 hrs later- and the sugar seem to settle down to the bottom of the pan and practically glued on there. It didn’t specify if you’re suppose to keep whisking this whole time or attempt to whisk it before pouring on the diakons. So, I tried to whisk it- and the sugar won’t come up and mix with the other ingredients... I didn’t know what to do, so I just did as book told me and pour the clear liquid at top of sugar over the diakons, because I can’t get the sugar out. I had to disregard it... and I’m not sure if that was what she want us to do, but it didn’t say.. I hope it’ll still taste good 3 days later from now, and that I was suppose to disregard that sugar at bottom of pan. It’s kind of a headache for me. This one side dish. Not even entree... (see photo)
2. Chicken Long Rice- very good, but will need a little bit of fish sauce for more flavor. I ate this as a entree, so I added veggies like she said. She suggested carrots, onions, mushroom, but I used whatever I had in hand (carrots, potatoes). Simple, quite healthy. (See photo).
3. Haupia- which is suppose to be jello/flan-like, but my turn out to be like pudding.. But that was all, because my brand coconut milk wasn’t thick enough. Even then, it was a very good pudding. Next time, probably try coconut cream or buy her suggested brand up front. (See photo). Flavor was very good.
7/19/19 4. Kalua pig- easy. Cook time in oven was really long...
5. Pohole fern salad- I opt for normal salad. We don’t carry that fern here.. The salad dressing was ok. Glad we don’t carry fern here to waste money on it... The dressing needed more oomph.. like more sugar and up the soy sauce or something... little to plain.
6. Spam fried rice- who doesn’t love processed food in the name of spam? :) The seasoning for fried rice was very good. Easy. You can easy switch the spam for something more healthier like homemade Vietnamese cha lua or some other sausage.
7. Pansit- was good. But the fried mushrooms would have been better just straight fresh instead of soaking the dry mushrooms...
In general- green onions overkill. I would suggest down dosing those. Basic flavor... nothing spectacular... Coming from a Vietnamese cooking background... it’s almost like that cooking but without the extra oomph, so I guess that would make it healthier.
8. Pie crust manju. I don’t like the hard pie crust shell. If it was more like stuff sweet bread- would’ve been perfect in flavor as well as texture. The pie crust was not working for me.. too hard. And also, it wasn’t a flaky pie crust. It was just hard. It killed this dessert for me, because I do like the flavor and the stuffing.
9. Pork Vinha D’alhos- was definitely not my family’s cup of tea. All I can taste with the apple cider vinegar. If you love the taste of straight vinegar then this is for you.. it was too sour for us.
10. Lumpia- basically an egg roll. I don’t understand why she cooked all the stuffing and then stuff it in the wrapping then deep fry it.. I just don’t know. Typically, egg rolls are stuffed with raw stuffings and cooked all at once in deep fryer. The flavor was not bad, but it’s not the best eggrolls I’ve ever had.
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The book itself is well made and filled with pictures. I hate cooking something not knowing what it’s suppose to look like. Also, we tend to feast with our eyes. At least that’s how I am. Recipes range from really detailed and labor intensive to super easy. Excited to make my way through this book.7/10/19 I am starting to work my way through the book.Trying out my first recipe tonight, but making my side dish in preparation for 3 days from now cause it’s some sort of pickle.1. Takuan- a pickled daikon side dish. I encounter a two minor problems. It says cut daikon into 3/8” rounds. I took my ruler out, and you know what- 3/8” is quite thick. So, I looked at the included picture of the finish product. There is no way THAT was sliced at 3/8” thickness. It is much thinner than that. Two, it says to bring the rest of the ingredients into a non reactive sauce pan to a boil. It doesn’t specify low, medium, or high? Does it want me to boil it as fast as I can or to gradually bring it to a boil? I don’t know. I opted to bring it to boil as fast as I can, because I’m a tad impatient. Anyhow, 3 hours later, it says to pour the prepare sauce over the diakons. Well, 3 hrs later- and the sugar seem to settle down to the bottom of the pan and practically glued on there. It didn’t specify if you’re suppose to keep whisking this whole time or attempt to whisk it before pouring on the diakons. So, I tried to whisk it- and the sugar won’t come up and mix with the other ingredients... I didn’t know what to do, so I just did as book told me and pour the clear liquid at top of sugar over the diakons, because I can’t get the sugar out. I had to disregard it... and I’m not sure if that was what she want us to do, but it didn’t say.. I hope it’ll still taste good 3 days later from now, and that I was suppose to disregard that sugar at bottom of pan. It’s kind of a headache for me. This one side dish. Not even entree... (see photo)2. Chicken Long Rice- very good, but will need a little bit of fish sauce for more flavor. I ate this as a entree, so I added veggies like she said. She suggested carrots, onions, mushroom, but I used whatever I had in hand (carrots, potatoes). Simple, quite healthy. (See photo).3. Haupia- which is suppose to be jello/flan-like, but my turn out to be like pudding.. But that was all, because my brand coconut milk wasn’t thick enough. Even then, it was a very good pudding. Next time, probably try coconut cream or buy her suggested brand up front. (See photo). Flavor was very good.7/19/19 4. Kalua pig- easy. Cook time in oven was really long...5. Pohole fern salad- I opt for normal salad. We don’t carry that fern here.. The salad dressing was ok. Glad we don’t carry fern here to waste money on it... The dressing needed more oomph.. like more sugar and up the soy sauce or something... little to plain.6. Spam fried rice- who doesn’t love processed food in the name of spam? :) The seasoning for fried rice was very good. Easy. You can easy switch the spam for something more healthier like homemade Vietnamese cha lua or some other sausage.7. Pansit- was good. But the fried mushrooms would have been better just straight fresh instead of soaking the dry mushrooms...In general- green onions overkill. I would suggest down dosing those. Basic flavor... nothing spectacular... Coming from a Vietnamese cooking background... it’s almost like that cooking but without the extra oomph, so I guess that would make it healthier.8. Pie crust manju. I don’t like the hard pie crust shell. If it was more like stuff sweet bread- would’ve been perfect in flavor as well as texture. The pie crust was not working for me.. too hard. And also, it wasn’t a flaky pie crust. It was just hard. It killed this dessert for me, because I do like the flavor and the stuffing.9. Pork Vinha D’alhos- was definitely not my family’s cup of tea. All I can taste with the apple cider vinegar. If you love the taste of straight vinegar then this is for you.. it was too sour for us.10. Lumpia- basically an egg roll. I don’t understand why she cooked all the stuffing and then stuff it in the wrapping then deep fry it.. I just don’t know. Typically, egg rolls are stuffed with raw stuffings and cooked all at once in deep fryer. The flavor was not bad, but it’s not the best eggrolls I’ve ever had.
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Reviewed in the United States 🇺🇸 on July 10, 2019
The book itself is well made and filled with pictures. I hate cooking something not knowing what it’s suppose to look like. Also, we tend to feast with our eyes. At least that’s how I am. Recipes range from really detailed and labor intensive to super easy. Excited to make my way through this book.
7/10/19 I am starting to work my way through the book.
Trying out my first recipe tonight, but making my side dish in preparation for 3 days from now cause it’s some sort of pickle.
1. Takuan- a pickled daikon side dish. I encounter a two minor problems. It says cut daikon into 3/8” rounds. I took my ruler out, and you know what- 3/8” is quite thick. So, I looked at the included picture of the finish product. There is no way THAT was sliced at 3/8” thickness. It is much thinner than that. Two, it says to bring the rest of the ingredients into a non reactive sauce pan to a boil. It doesn’t specify low, medium, or high? Does it want me to boil it as fast as I can or to gradually bring it to a boil? I don’t know. I opted to bring it to boil as fast as I can, because I’m a tad impatient. Anyhow, 3 hours later, it says to pour the prepare sauce over the diakons. Well, 3 hrs later- and the sugar seem to settle down to the bottom of the pan and practically glued on there. It didn’t specify if you’re suppose to keep whisking this whole time or attempt to whisk it before pouring on the diakons. So, I tried to whisk it- and the sugar won’t come up and mix with the other ingredients... I didn’t know what to do, so I just did as book told me and pour the clear liquid at top of sugar over the diakons, because I can’t get the sugar out. I had to disregard it... and I’m not sure if that was what she want us to do, but it didn’t say.. I hope it’ll still taste good 3 days later from now, and that I was suppose to disregard that sugar at bottom of pan. It’s kind of a headache for me. This one side dish. Not even entree... (see photo)
2. Chicken Long Rice- very good, but will need a little bit of fish sauce for more flavor. I ate this as a entree, so I added veggies like she said. She suggested carrots, onions, mushroom, but I used whatever I had in hand (carrots, potatoes). Simple, quite healthy. (See photo).
3. Haupia- which is suppose to be jello/flan-like, but my turn out to be like pudding.. But that was all, because my brand coconut milk wasn’t thick enough. Even then, it was a very good pudding. Next time, probably try coconut cream or buy her suggested brand up front. (See photo). Flavor was very good.
7/19/19 4. Kalua pig- easy. Cook time in oven was really long...
5. Pohole fern salad- I opt for normal salad. We don’t carry that fern here.. The salad dressing was ok. Glad we don’t carry fern here to waste money on it... The dressing needed more oomph.. like more sugar and up the soy sauce or something... little to plain.
6. Spam fried rice- who doesn’t love processed food in the name of spam? :) The seasoning for fried rice was very good. Easy. You can easy switch the spam for something more healthier like homemade Vietnamese cha lua or some other sausage.
7. Pansit- was good. But the fried mushrooms would have been better just straight fresh instead of soaking the dry mushrooms...
In general- green onions overkill. I would suggest down dosing those. Basic flavor... nothing spectacular... Coming from a Vietnamese cooking background... it’s almost like that cooking but without the extra oomph, so I guess that would make it healthier.
8. Pie crust manju. I don’t like the hard pie crust shell. If it was more like stuff sweet bread- would’ve been perfect in flavor as well as texture. The pie crust was not working for me.. too hard. And also, it wasn’t a flaky pie crust. It was just hard. It killed this dessert for me, because I do like the flavor and the stuffing.
9. Pork Vinha D’alhos- was definitely not my family’s cup of tea. All I can taste with the apple cider vinegar. If you love the taste of straight vinegar then this is for you.. it was too sour for us.
10. Lumpia- basically an egg roll. I don’t understand why she cooked all the stuffing and then stuff it in the wrapping then deep fry it.. I just don’t know. Typically, egg rolls are stuffed with raw stuffings and cooked all at once in deep fryer. The flavor was not bad, but it’s not the best eggrolls I’ve ever had.
7/10/19 I am starting to work my way through the book.
Trying out my first recipe tonight, but making my side dish in preparation for 3 days from now cause it’s some sort of pickle.
1. Takuan- a pickled daikon side dish. I encounter a two minor problems. It says cut daikon into 3/8” rounds. I took my ruler out, and you know what- 3/8” is quite thick. So, I looked at the included picture of the finish product. There is no way THAT was sliced at 3/8” thickness. It is much thinner than that. Two, it says to bring the rest of the ingredients into a non reactive sauce pan to a boil. It doesn’t specify low, medium, or high? Does it want me to boil it as fast as I can or to gradually bring it to a boil? I don’t know. I opted to bring it to boil as fast as I can, because I’m a tad impatient. Anyhow, 3 hours later, it says to pour the prepare sauce over the diakons. Well, 3 hrs later- and the sugar seem to settle down to the bottom of the pan and practically glued on there. It didn’t specify if you’re suppose to keep whisking this whole time or attempt to whisk it before pouring on the diakons. So, I tried to whisk it- and the sugar won’t come up and mix with the other ingredients... I didn’t know what to do, so I just did as book told me and pour the clear liquid at top of sugar over the diakons, because I can’t get the sugar out. I had to disregard it... and I’m not sure if that was what she want us to do, but it didn’t say.. I hope it’ll still taste good 3 days later from now, and that I was suppose to disregard that sugar at bottom of pan. It’s kind of a headache for me. This one side dish. Not even entree... (see photo)
2. Chicken Long Rice- very good, but will need a little bit of fish sauce for more flavor. I ate this as a entree, so I added veggies like she said. She suggested carrots, onions, mushroom, but I used whatever I had in hand (carrots, potatoes). Simple, quite healthy. (See photo).
3. Haupia- which is suppose to be jello/flan-like, but my turn out to be like pudding.. But that was all, because my brand coconut milk wasn’t thick enough. Even then, it was a very good pudding. Next time, probably try coconut cream or buy her suggested brand up front. (See photo). Flavor was very good.
7/19/19 4. Kalua pig- easy. Cook time in oven was really long...
5. Pohole fern salad- I opt for normal salad. We don’t carry that fern here.. The salad dressing was ok. Glad we don’t carry fern here to waste money on it... The dressing needed more oomph.. like more sugar and up the soy sauce or something... little to plain.
6. Spam fried rice- who doesn’t love processed food in the name of spam? :) The seasoning for fried rice was very good. Easy. You can easy switch the spam for something more healthier like homemade Vietnamese cha lua or some other sausage.
7. Pansit- was good. But the fried mushrooms would have been better just straight fresh instead of soaking the dry mushrooms...
In general- green onions overkill. I would suggest down dosing those. Basic flavor... nothing spectacular... Coming from a Vietnamese cooking background... it’s almost like that cooking but without the extra oomph, so I guess that would make it healthier.
8. Pie crust manju. I don’t like the hard pie crust shell. If it was more like stuff sweet bread- would’ve been perfect in flavor as well as texture. The pie crust was not working for me.. too hard. And also, it wasn’t a flaky pie crust. It was just hard. It killed this dessert for me, because I do like the flavor and the stuffing.
9. Pork Vinha D’alhos- was definitely not my family’s cup of tea. All I can taste with the apple cider vinegar. If you love the taste of straight vinegar then this is for you.. it was too sour for us.
10. Lumpia- basically an egg roll. I don’t understand why she cooked all the stuffing and then stuff it in the wrapping then deep fry it.. I just don’t know. Typically, egg rolls are stuffed with raw stuffings and cooked all at once in deep fryer. The flavor was not bad, but it’s not the best eggrolls I’ve ever had.
Images in this review
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Top reviews from other countries
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Don't need to cook with Spam.
Reviewed in Canada 🇨🇦 on September 27, 2019Kayleigh
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Reviewed in Canada 🇨🇦 on July 21, 2019
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Reviewed in Canada 🇨🇦 on July 21, 2019
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