A Vietnamese Moment

in a small bag add shrimp and cut into thirds, and chicken bouillon, smash shrimp Wash dried shrimp thoroughly, add dried shrimp to pot of hot water Bring to a boil and then simmer for 10 mins Remove dried shrimp add salt, sugar, chicken bouillon, and fish sauce to taste - about 1 cafe spoon of salt, 1/2 cafe spoon chicken bouillon, 1/2-1 cafe spoon of sugar and 1/2-1 full ladle of fish sauce, re-season add shrimp from ziplock bag then add spinach

1 cup jasmine rice + 1.7-1.8L water 1/2 lb pork - cut into slices add some chicken bouillon mince red onion 1. saute red onion then add pork - until almost done 2. add pork to rice with water 3. add about 2 metal spoons chicken bouillon, 1/2 spoon sugar, 1/2 spoon salt 4. porridge on instapot - about 30 minutes 5. when complete, add eggs + fish sauce to taste 6. add ginger and onion at end

Sukuyaki broth 2 cups water 1/4 cup soy sauce 1/4 cup mirin 1/4 cup sake 2-3 tablespoons sugar (start with 2) add more soy sauce or sugar prn add seawood

1 tablespoon vegetable oil 2 tablespoons grated fresh ginger 1 Tablespoon red curry paste 1 stalk lemon grass, cut lengthwise into 2-3 inch chunks 4 cups chicken broth 4 tablespoons fish sauce 1.5 tablespoon light brown sugar 1 (13.5 ounce) cans coconut milk ½ pound fresh shiitake mushrooms, sliced 1/2 pound medium shrimp - peeled and deveined (or about 1-2 handfuls) 1-2 chicken thighs chopped into chunks 2 tablespoons fresh lime juice salt to taste ¼ cup chopped fresh cilantro Directions Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute. Gradually stir in chicken broth, then stir in fish sauce and brown sugar and bring to a boil; reduce heat to low and simmer for 15 minutes. Turn heat to medium heat add coconut milk and mushrooms and chicken; cook and stir until mushrooms are soft, about 5 minutes. Add a LOT of mushrooms because they get really small. Add shrimp; cook until no longer transluc

https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/ Ingredients 1 pound sweet Italian sausage ¾ pound lean ground beef ½ cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6.5 ounce) cans canned tomato sauce 2 (6 ounce) cans tomato paste ½ cup water 1 tablespoons white sugar 4 tablespoons chopped fresh parsley, divided 1 ½ teaspoons dried basil leaves 1 ½ teaspoons salt, divided, or to taste 1 teaspoon Italian seasoning ½ teaspoon fennel seeds ¼ teaspoon ground black pepper 1/4-1/2 teaspoon of red pepper flakes Extra tube squeezes of tomato paste 12 lasagna noodles 16 ounces ricotta cheese x 2 1 egg x 2 ¾ pound mozzarella cheese, sliced ¾ cup grated Parmesan cheese Directions Gather all your ingredients. a top down view of all ingredients to make lasagna gathered on a kitchen countertop. DOTDASH MEREDITH FOOD STUDIOS Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned. ground bee

Ribs: Buy a nice dry rub or make your own (usually a combo of garlic powder, sugar, paprika, mustard powder, etc.) - can find recipes online but most groceries will have a couple different kinds, just gotta experiment. Get baby back ribs. Rinse ribs. Sprinkle dry rub on ribs and rub all over top and bottom until coated thoroughly (latex gloves recommended). Wrap each rack of ribs in 2 layers of aluminum foil (I do two long strips, put ribs on there, then two more long strips over the top and crinkle the sides together) Put ribs in oven at 275deg for 2-2.5hrs. Take out the ribs and discard liquid/foil. Brush with BBQ sauce and grill (or broil) for ~5mins. Eat.

1/2 tsb sugar 1/4 tsb chicken bouillon 2 tsb maggi dash of sesame oil 1 tsp oyster sauce