Category Archives: Recipe

17May / 2021

Recipe: Homemade Brown Sugar Boba

Last weekend was a hoot, I made three recipes…and TWO boba recipes in one single day. I think I must have been delirious. It’s not easy so I’m going to milk it and share them both in separate posts. Been curious about making my own boba for a while now and since I had extra tapioca starch laying around from another recipe, this was the perfect time! The recipe is pretty easy, rolling the balls by hand were the most tedious part.

Here’s the ball of dough ready to be balled up.

Break up the dough and roll out skinny snakes, I am impatient so here are my snakes. Keep the remaining dough covered up since it dries up pretty fast.

Cut the snakes into smallish cubes and then roll each cube into balls. Oh my god do I appreciate machinery after this process…

What a pretty shot, here are the balls I rolled by hand.

Boil boil boil. Gotta boil it for 20 minutes, turn off heat and let it sit for an additional 20 minutes in the residual heat.

Look at how it looks after being cooked! Crazy yeah? The original recipe called for muscovado sugar, I don’t have that. I just used dark brown sugar. Gotta make do.

Sorry for the blurry pic, this is the boba cooking in the brown sugar syrup.

Sorry I don’t have pretty cups to show these drinks off! I made some strong black tea, added sugar, milk and ice to make our own milk tea! Tasted great, the balls were nice and soft. Was it worth it? Ehhh…well let’s just say if I want boba in the future, I will just go pay 4 bucks for a cup where professionals make it. It was fun to try though!

Brown Sugar Boba

Ingredients 

Boba:
45 g dark brown sugar
60 g water
90 g tapioca + for dusting
70 g dark brown sugar for syrup 

Milk Tea:
Black Tea Bag (1 C of Hot Water per tea bag)
2 T Sugar
½ C Whole Milk
Ice

Instructions:

  1. Heat 45g of dark brown sugar with 60g of water in a small pot until melted, remove from heat and add about 1-2 spoons from the 90g tapioca, place back onto heat and mix until mixture has thickened (this is very fast so don’t blink!).
  2. Remove from heat, add remaining tapioca starch to the mixture and mix. Place some tapioca starch to your surface and place the dough onto the area. 
  3. Knead until the dough is formed and no longer sticky.
  4. Pull out chunks of the dough (keep the remaining covered while you work on it) and roll out small snakes. Cut the small snakes into little squares. 
  5. Roll the little squares into little balls. Dust with tapioca starch if needed.
  6. Heat water in a pot and add the tapioca balls into the pot. Immediately stir the balls in the pot to prevent them from sticking to each other and to the bottom of the pan. It will take about 30 seconds for the balls to free float to the top of the surface on its own. 
  7. Boil on medium-high for 20 minutes. Turn off heat, keep lid on pot and let the tapioca balls sit for an additional 20 minutes. 
  8. Drain tapioca balls, heat new pan with 70 g dark brown sugar on medium. Add hot tapioca balls to the brown sugar and mix. No additional liquid is needed, it will form a thick syrup for the balls.
  9. Brew hot tea and set aside to cool. Add tapioca balls to the bottom of the cup, add 2 T of sugar (less if you prefer), tea (cooled), milk and ice. Enjoy!

Recipe Inspiration: emmymade

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12May / 2021

Recipe: Fresh Strawberry Shortcake

As I get older, I tend to favor less sweet things and that includes pastries. Have you noticed that Asian cakes and pastries are delicious without being sickeningly sweet? I enjoy that and well I need that too, gotta watch that sugar. Anyway, I drew inspiration from two different videos to make this cake – Korean and Japanese – best of both worlds!

The hack to cut parchment paper for a circular pan is insane. Do you folks know it? Believe me, it is so easy. If I can do it, you can do it. I suck at cutting circles. The way to do this is like fool proof! Refer to the Tasty Video link below with the recipe if you want to see the trick!

I gotta tell you guys, this is my second batter. I made the first one and messed it up majorly. I forgot the step to mix it for 8 minutes until the batter has thickened and like doubled in size. The cake came out flat like a pancake (hard like a hockey puck). Give me a break guys, this is the first time I made a cake from scratch (not from cake mix kine). Anyway, this is the second batter – I followed the instructions closely this time.

Yay! The cake came out perfect! I didn’t line the sides of the pan because I have a Springform pan. Ha, joke’s on me, it still stuck to the sides. Also, one of the videos instructions to cut the top part of the cake off. Like why? I guess it’s to make the pieces even? Well, I flipped the top part to be on the inside so I still get a flat top and no cake waste!

Just wanted to show you how the cake looks like inside. How’s the crumb structure? I don’t know, I just like watching Great British Bake-off a lot.

I had to make double the frosting recipe! It reflects in my written recipe. I also didn’t have the same size pan as the videos did…ugh! It’s okay, I made do. I think I whipped the cream a bit too much, it’s okay…adds texture to the cake. Just kidding, I won’t whip it as much next time, haha.

Fresh Strawberry Cake
(Strawberry Shortcake)

Ingredients 

190g Egg (4 large eggs)
130g Sugar 
13g Corn syrup
3g Vanilla extract
120g Cake flour 
33g Melted unsalted butter
53g Milk

500g Strawberry
Whipped cream (600g whipping cream + 60g sugar)

Sugar syrup (¼ C Sugar and ¼ C Water is more than enough)

9 inch springform cake pan

Instructions:

  1. Pre-heat oven to 340°F.
  2. Add Eggs, Sugar, Corn Syrup and Vanilla Extract to bowl over hot water bath and whisk together until temperature of mixture hits 40°C.
  3. Remove bowl from hot water, use mixer to mix until fluffy (light yellow). You should be able to swirl a figure 8 and it stays for a bit (takes about 8 minutes with a hand mixer).
  4. Sift cake flour into batter and gently fold in.
  5. Melt butter and milk in the microwave until butter is melted (about 1 minute). Add a bit of batter into the butter/milk mixture and then add it to the batter.
  6. Line the cake pan with parchment paper, pour batter into the cake pan. Drop the pan twice from a relatively low height onto a hard surface, this helps to knock out any air bubbles.
  7. Place the cake pan into the preheated oven, bake for 35 – 40 minutes. Check for doneness with a toothpick or skewer, poke center and if the stick comes out clean, it’s done!
  8. Cut fresh strawberries into a small dice, whip the heavy whipping cream and sugar together until it reaches a stiff peak (about 5 minutes). Combine with diced strawberries.
  9. Let the cake cool after baking, cut the cake into two pieces (two layers) right before you are ready to frost it.
  10. Apply sugar syrup to the first layer of the cake. Add frosting. 
  11. Place the second layer of the cake (brown or top side down – I was too lazy to cut the top part off but you can), add sugar syrup to the second layer of cake. Frost the top and sides of the cake.
  12. Decorate with fresh strawberries and blueberries on top to your liking!

Recipe Inspiration:
Cooking tree
Tasty

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07May / 2021

Recipe: Instant Ramen Hacks

Do I even have to preface these posts anymore? Yes, both hacks I am sharing are from TikTok. Both came out fine but nothing I would keep in my arsenal for future use, you know what I’m saying? Let’s goooo!

Hack #1

One Egg, Kewpie Mayo, Minced Garlic

Add the soup seasoning packet

Mix, mix, mix

In the meantime, cook and drain your ramen noodles. Add the hot boiling water to the mixture you just made…mix it as you add water. Add the noodles back in and voila, fake tonkatsu broth? Hahaha, okay so if you needed a way to make your instant ramen more fattening, here it is. Was it worth the extra calories? Edible but nothing special.

Hack #2

This time, you throw away the original seasoning packet (or save for something else), cook the noodles, drain and leave to the side. Then in a saucepan, you heat up butter, brown sugar, shoyu, minced garlic, red pepper flakes…

Add your noodles and mix…

Add an egg. I made three servings so here are three eggs. MIX.

Voila. Done. You can top with some fresh green onions and Everything but the Bagel Seasoning (which I left at work so I couldn’t do this). Well first, I added too much red pepper flakes (thought it said T, not t…so yeah). Was it good? Sure it was good. But I think if I’m going to eat a mixed noodle like this, I rather eat Indomie Mi Goreng (which is one of the best instant noodles ever made).

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03May / 2021

Recipe: Nui Xào Bò (Vietnamese Macaroni)

Yes, another TikTok recipe but from a legit Vietnamese family so let’s not make fun. This was incredibly easy to make and SO good. The sauce is so nice and savory and OMG, did you know this trick? I’ve been cooking my pasta all wrong all my life. This recipe told me to boil up the water, add the pasta in and boil it on high for about 2 minutes and then shut off the heat and let the macaroni sit in the pot for about 12 minutes and it will cook perfectly. I placed the lid back onto the pot slightly ajar. Am I the only one who has “cooked” the pasta…like stand there and keep stirring and keep trying to make sure the water doesn’t boil over? Ridic! Anyway, I’m using this trick for all pasta now. I think spaghetti noodles can do with maybe 10-11 minutes of sitting. Ugh, so much easier.

Nui Xào Bò (Vietnamese Macaroni)

Ingredients:
1 lb of Macaroni (16 oz – 1 box)
2 T Oil
2 T butter (separated into 1 T pats)
1 T chicken bouillon (3 small cubes for me)
1 lb of meat, sliced thin (shabu shabu type) or ground beef
1 C green onions (cut into 2 inch strips)

Sauce: 
⅓ C Sugar
¼ C Oyster Sauce
¼ C Soy Sauce
½ C Dark Soy Sauce
Stir sauce ingredients and microwave in a microwave safe dish for one minute. Set aside.

Directions:
Mix chicken bouillon with meat and set aside. 

Cook macaroni according to package instructions. I boiled my macaroni for 2 minutes on high heat, shut off the heat, placed the lid (slightly ajar) on the pot and let the macaroni continue to cook in the residual heat for 12 minutes. Drain, set aside.

Heat a pan with 2 T of oil. Add cooked macaroni, 7 T of the sauce and 1 T of butter, mix. Remove from the pan and set aside.

Heat pan with remaining 1 T butter, add meat and 1 C of green onions and cook for 2 minutes (or until meat is cooked through). Add macaroni and mix well, add more sauce if desired.

Notes:
The sauce ingredients make a LOT. I think it could be enough for 3 recipes

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28Apr / 2021

Recipe: Yakiniku Fried Rice

Yes guys, it’s another TikTok recipe post. Kind of a short lived trend and I think this recipe was just alright, nothing special but not bad either. You know how can tell it’s not that great, when the kids no like gobble it down. To me it was good! I just can’t eat all that rice…it’s too much!

Looks good ah? Not practical at all. This is merely for looks. This is not a good way to cook the meat, lol.

After you cook the meat a bit, add two pats of butter, can of corn and green onions. Mix it all together and then add store-bought yakiniku sauce. I got mine from Don Quijote. If you are curious which one, let me know and I will add a picture of it.

Okay, I guess I lied because I’m not really typing out a full recipe. You can see the ingredients all in the pictures and it’s really just throwing them all together and then eating. It’s the yakiniku sauce that makes all the difference. Pretty easy thing to throw together and tastes pretty good.

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23Apr / 2021

Recipe: Seitan

Have you folks ever heard of Seitan? It’s basically gluten and has been used to create the meat alternative in many dishes. My familiarity with it stems from small kid days through Jai. I think gluten has always been my favorite component of jai, I just never knew what it was and always assumed it was a form of tofu. Well there was a very short lived trend on TikTok the other week where people were making seitan out of flour, water and a few spices. I was intrigued. It’s an interesting process, you first mix flour and enough water to form a dough. Let it sit…then rinse the dough ball. You are literally washing away all the flour and what you’re left with is just the gluten. In the end, you end up with these lumps of gluten that you can shred apart that looks like shredded chicken! Do you agree? Peep the picture above.

This is the big ball of dough I had after I washed it in water. It’s just so interesting!

I think I added salt, pepper, garlic powder, onion powder, paprika…I think that’s it.

Gotta let it rest again after adding the seasoning.

I separated the big ball into smaller chunks that I tied into knots and pan fried…

Ooh look at that color…

Oops, think I got a bit too much color on this side. This is after both sides are browned, you add the broth of your choice and braise them…

After braising, check out how big they get!

Looks pretty “meaty” yeah? Tastes pretty good too! I think it can definitely be used as a good meat substitute.

Jenny’s Seitan

2 lb organic bread flour (found at Whole Foods) or 5.5 C of bread flour
2 C of water (I actually used 2.5 C and it was too much)
Salt
Pepper
Garlic Powder
Smoked Paprika
6 C of Broth (Veggie, Beef, Chicken, whatever you prefer)

Instructions:

Mix flour and water until it forms a dough. Let sit under a towel for an hour.

Rinse dough under water and knead until water becomes a light rice water color.

Added 7 cranks each of salt and pepper, and then 1 T each of garlic powder and smoked paprika. Knead seasoning into gluten and rest for another hour (no towel needed).

Separate into smaller balls, I knotted each ball to help create more texture. I pan fried the dough balls to get some color and then added about 6 cups of vegetable broth and brought it to a boil. I then lowered the heat to a low simmer and continued to braise for an hour.

Remove from heat and let it cool, you can slice the seitan or shred like I did!

Connoisserus Veg’s Seitan Recipe

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19Apr / 2021

Recipe: Miyeok Guk (Korean Seaweed and Beef Soup)

This is going to be a very undetailed recipe post, I’m so sorry. I will link a few other recipes for this…I actually learned this from a friend long time ago and was amazed at how easy it is. When I make it now, I just eyeball the ingredients honestly. I don’t know if I shared but I’ve been needing to up my iron intake and this is a good recipe to do that, all that wakame and beef…they feed this soup to new moms for a reason. Get those nurtients in!

After I saute the chunks of meat for a bit of color, add water, bring the to a boil and then lower heat to simmer for 2 hours!

After the 2 hours, turn off the heat and remove the meat to cool. Once meat is cool enough to handle, shred it up! The meat is all soft and tender now.

I add my rehydrated wakame into the pot. I just buy the already cut wakame packs from the store…rehydrate in water, drain and then threw it in this broth. Added the meat back in…added the seasoning which is mainly salt, pepper, and some sesame oil and you’re all set. Oh so good. I’m sure if you wanted to add some konnyaku noodles, you can!

Jenny’s Throw Together Miyeok Guk

1-2 lb. Beef Chunk (Chuck Roast or Brisket)
1 package of Cut Wakame (2.5 oz package)
3-4 cloves of garlic, smashed
10 C Water
1-2 T Sesame Oil
Salt and Pepper
Fish Sauce

In a big soup pot, I place oil (I used avocado oil) and slightly sear both sides of the beef chunk(s). Add water and garlic cloves and bring to a boil. Reduce heat to low and simmer for 2 hours. In a separate bowl, add enough water to cover cut wakame and let it rehydrate (2 hours is plenty of time to hydrate), drain and set aside.

Turn off heat and remove meat from stock. Once meat is cool enough to handle, shred into smaller pieces. Add wakame into stock and bring mixture back up to a boil, add meat back into pot and mix to incorporate and bring to final boil. Add sesame oil, salt and pepper to your taste. You can also adjust the salt if you want to add fish sauce or Korean soup soy sauce, just taste it as you season! Once perfect seasoning has been reached, turn off and enjoy!!

Serious Eats Miyeok Guk
My Korean Kitchen Recipe
Korean Bapsang Recipe

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09Apr / 2021

Recipe: Shrimp Fried Cauliflower Rice

A lot of my recipes come out of trying to clean out my freezer or fridge. As you know, I’ve been on a bit of a health kick so cauliflower rice has become somewhat of a staple in my menu. Well I decided to experiment with it to make a fried rice and it came out really good! The people I shared it with really enjoyed it too so I decided to share the recipe with you folks. The instructions are a bit casual, let me know if you have any questions.

This has become my style, adding fried garlic to EVERYTHING.

Adding the previously sautéed shrimp back into the cauliflower and garlic mixture…

Adding the scrambled eggs back in. No mix ’em too hard, I like my eggs chunky.

Shrimp Fried Cauliflower Rice

4 small bags of frozen cauliflower rice (I got mine from Costco – the entire package contains 4 small bags of rice so I used the entire package)

2 T Butter
4 eggs, beaten

2 T avocado oil (whatever oil you prefer)
1 box of Kauai shrimp (the box from Costco), thawed, de-headed and peeled (I didn’t devein because who cares)
Salt and Pepper

2 T avocado oil (whatever oil you prefer)
1 1/2 heads of garlic, minced
White pepper (optional)

Instructions

EGGS
Heat up about 2 TBS of butter, add eggs. Cook to a soft scramble, should still be wet. Remove from pan and set aside.

SHRIMP
Heat up avocado oil in pan, add shrimp, sprinkle salt and pepper (about 2 cranks each). Flip after about 2-3 minutes, add salt and pepper again and cook. I didn’t cook the shrimp completely since you’re going to add it back to the rice later anyway. I think I cooked it maybe…6 minutes? Remove shrimp from pan and set aside. 

GARLIC
Heat up avocado oil in pan (I didn’t wash the pan after the shrimp) on medium low heat. Add garlic and cook, constantly stirring. It will take a while but the garlic will turn nice and brown without getting burned. Be patient.

FRIED RICE
Once garlic has reached golden brown status, add the frozen cauliflower. The frozen cauliflower is easy to break apart in the wok. Break down rice and mix it with the browned garlic. After about 3-4 minutes, add shrimp and eggs into the rice and mix together. I try to be careful because I like my eggs to remain in big chunks. I add a bit more salt and white pepper to taste at the end. It’s really up to you for seasoning, just season to taste.

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31Mar / 2021

Recipe: Lu Rou Fan (Taiwanese Braised Pork Rice)

I haven’t tried this dish in a restaurant so I don’t have a great standard to compare my dish to. What I can tell you is…mine looks super dark and maybe I made it wrong a little bit…but it still tasted good! How can you go wrong with pork belly?

Pan fry the pork belly until there is no visible pink. The original recipe calls for pork belly with the skin on…mine didn’t have the skin, still works fine. Look at all that pork belly fat…

Dark soy sauce, regular soy sauce, five spice powder, water, sugar and chinese cooking wine…simmer away my love…

The recipe calls for a cup of fried shallots which you can find in the Asian grocery (I know Don Quijote has it). I didn’t have it so I just sliced up a half red onion (that’s all I had) and coated it in cornstarch and pan fried them until it got crispy. I simmered the pork for 30 minutes and then added the fried onions.

So I’m thinking I know where I went “wrong,” I simmered this dish for 1.5 hours uncovered. I’m thinking it should have been covered cause mine got reduced too much. It was a lot of liquid and if I kept the lid on, then it would have been choke liquid! I think if I make this dish again, I would simmer it for one hour covered and then uncovered for the last 30 minutes.

I love adding eggs to braised dishes but I can’t stand overcooked eggs with gray rings. So for this, I hardboiled these eggs for only 4 minutes so the whites could set…peeled them and added these eggs 30 minutes before the dish was complete. Was perfect! The yolk was just set at this point…

No gray ring!

Lu Rou Fan (Taiwanese Braised Pork Rice Bowl)

Ingredients:
2 lb of Pork Belly
1 cup of Fried Shallots OR Half a red onion sliced, coated in cornstarch and pan fried until crispy
¼ cup of Soy Sauce
¼ cup of Dark Soy Sauce
1.5 T of Five Spice Powder (Original recipe calls for 1.5 T, I will use only 1 T next time)
2.5 T of Sugar
½ cup of Chinese Cooking Wine (Shao Xing Cooking Wine)
3 cups of Water (I used 2.5 C but will use 3 C next time)
8 eggs, soft boiled

Directions:
Place eggs into pot of water and bring to a boil. Once it is boiling, turn stove off and leave eggs covered on the heat for 4 minutes. Drain immediately and place eggs in an ice bath to stop cooking process. Once cooled, peel the eggs. I don’t like the eggs to overcook (no to gray rings!) so I undercook it here since it will continue to cook in the pork mixture afterwards. This method left me with eggs with just set egg yolks.

Slice pork belly into bite sized pieces. Place pork belly into a skillet pan and saute until no longer pink.

Add in soy sauce, dark soy sauce, Chinese cooking wine, five-spice powder, sugar, and mix. 

Pour in 3 cups of water and bring to a boil.

Lower heat to medium low and simmer uncovered for 30 minutes. Add fried shallots (or fried onion slices) and mix. Simmer uncovered for another 30 minutes, stirring occasionally. Add peeled eggs to pan to coat in sauce, simmer uncovered for final 30 minutes (1.5 hr total simmering time) – stir occasionally.

The sauce of and pork will reduce down considerably to a dark treacle molasses like sauce (mine did). Serve over some fresh hot white rice with sprigs of cilantro and slices of cucumber. 

Inspired by:
https://tiffycooks.com/authentic-taiwanese-braised-pork-rice-instant-pot-easy/
https://thewoksoflife.com/lu-rou-fan-taiwanese-braised-pork-rice-bowl/ 

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22Mar / 2021

Recipe: Thai Waterfall Beef Salad

You ever go to a Vietnamese restaurant and try their lemon beef salad? I’ve found they all make it just a bit different from one another (which is frustrating!) but I like it when they serve it with the thin slices of raw beef. It’s always a guess how the restaurant will prepare it and it gets me majorly sad when the salad arrives with beef that is completely cooked. Ugh. I like this salad because it’s very fresh and refreshing and the acidity in the dressing helps to “cook” the raw beef a bit, almost like a ceviche. So far, the best lemon beef salad I have tried is from Pho 777. It is killer, highly recommended.

Anyhoo, I had the inspiration to make it myself at home. I know the recipe title is Thai Waterfall Beef Salad, but it’s very similar to the lemon beef salad. I actually made this recipe twice and prefer using lemon juice over lime juice and I omit the raw bean sprouts because I personally dislike the taste of raw bean sprouts. Check it out!

The mix of greens in this salad guarantee choke flavor. Here’s what I have in this, romaine lettuce, fresh thai basil, cilantro and sautéed shallots (it can be raw but I decided to cook it up in the steak grease because hello, yum)

The best part about making this salad at home? NO BEEF LIMIT. Go hog wild because you’re paying for it anyway. I seared the beef I had and kept it more raw on the inside. Was so good you guys.

Okay doesn’t look too impressed after it’s mixed up but you gotta believe me, it’s so good. Give it a try! If too lazy to cook, try it from a restaurant!

Thai Waterfall Beef Salad

Recipe: the spruce eats

Ingredients

  • 1 to 2 sirloin steaks (depending on the amount of meat you prefer)
  • Marinade:
  • 2 tbsp. oyster sauce
  • 2 tbsp. soy sauce
  • 1 tbsp. lemon juice
  • 2 tbsp. brown sugar
  • For Salad:
  • 6 cups salad greens
  • 1 cup bean sprouts
  • 1 handful mint (or basil, fresh, lightly chopped or torn)
  • 1 cup coriander (fresh)
  • 1 cup papaya (fresh, cubed or cut into spears)
  • 1 cup tomatoes (cherry, left whole or sliced in half)
  • Dressing:
  • 1 to 2 tbsp. fish sauce (available at Asian food stores)
  • 3 tbsp. lemon juice
  • 1 1/2 tbsp. soy sauce
  • 1/2 tsp. cayenne pepper
  • 1 tsp. brown sugar
  • 2 tbsp. rice (sticky variety, toasted and ground, OR 2 tbsp. ground peanuts)

Steps to Make It

  1. Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.https://f79cc301cbc5037578578e9f2671ab8b.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html
  2. For the ground sticky rice (instead of peanuts): Place 2 tbsp. uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder, or pounding into a powder with pestle & mortar.https://f79cc301cbc5037578578e9f2671ab8b.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html
  3. Combine all dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves (adjust fish sauce according to your desired level of saltiness). Then prepare your bowl of greens and other salad ingredients.https://f79cc301cbc5037578578e9f2671ab8b.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html
  4. Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
  5. If oven-broiling the steak: Set oven to broil setting. Place steak on a broiling pan OR on a foil or parchment paper-lined baking sheet. Place in oven on the second-to-highest rung. Broil 5 to 7 minutes per side, or until steak is well done on the outside but still pink on the inside.
  6. While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.
  7. When ready to serve, portion out salad onto serving plates or bowls. Slice the steak as thinly as you can and top each portion with a generous amount of sliced sirloin. Enjoy!

Jenny Notes:

  • Didn’t know where to find roasted rice powder so I made my own. I bought jasmine rice and slowly toasted it over medium heat until it was golden brown. After it cooled down, I ground them to a powder in a coffee grinder.
  • Play around with the salad ingredients, I didn’t put like half the ingredients she does. In fact, I named exactly what I put in the salad above. The second time I made this, I added mint and thai basil and it was delicious.
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