Mai TLP Profile - (18292034)

cook's profile


Home Town: Ho Chi Minh City, Dong Nam Bo, Viet Nam
Living In:
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Quick & Easy
Recipe Box 0 recipes
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About this Cook
I started to cook when I was 8 years old, I mean the whole real meals! not kids' recipes because both my parents went to work and they taught me how to prepare stuffs and cook them when they get home for lunch and dinner. I like to try out recipes from all other countries because I enjoy seeing how many dished I can cook with those ingredients at home. I'm a bit of a difficult person. I don't want to cook any traditional ethnic or regional food that I can't find spices or substitutes for it or if I don't the right tools for it. I think eating the food that wasn't cooked in the right way shows disrepect to the original cooks the regional people and even to a nation! (wow) I came to the US in summer '03. My husband is an Texan so of course I'm learning to cook Texan food too.
My favorite things to cook
Vietnamese dishes because I'm away from home and miss the food very much. Very few places here sell Vietnamese food that really taste like real Vietnamese food in the mainland and it upsets me. I'm also trying to cook many Korean dishes because I used to visit my Korean friends' house when I was in highschool and I liked their foods. I loved making sushi too!
My favorite family cooking traditions
I like Vietnamese foods because we eat lots of vegetable (mostly in vegetable soup and stir-fried dishes) daily and that make me "thin" and healthy naturally. We advoid using oil and sugar if possible. Any other ethnic food that is light will automaticaly become my favorite (such as Korean)
My cooking triumphs
Triumphs is when everytime people compliment my food. I haven't joined any cooking competition yet.
My cooking tragedies
Last christmas, I cooked the "flan" dessert at my husband's grandmom's house and it was too crowded in the kitchen that I was late to check out the steemer because I almost forgot. The result: it was overcooked and tasted a bit bitter! Embarrassing in front of all Americans! Lesson learned: cook anything before everybody shows up.
Recipe Reviews 8 reviews
Awesome Korean Steak
I've cooked around 25 Korean dishes and many of them top with the beef like in this one except the beef in those recipes are julienned to thin strips.

6 users found this review helpful
Reviewed On: Dec. 14, 2005
Thit Bo Xao Dau
The one who wrote this recipe probably doesn't come from Vietnam. Some of you complaint it's not flavorful is because of the technique wasn't right! You don't use 1 clove of galic! You use as much as you like! put on medium high fire add oil then meat stir fast until it changer color half way, add a bit fish sause (enough to taste). When the meat just change color all together, transfer it to a dish. Remember beef or pork stir-fried too long with medium heat get chewy! Then add more galic and a bit more oil if you want on medium-high to high heat, pour in green beens. You need to stir them fast and continueously until they all turn to deeper green color; season with more fish sauce to the taste or you can use seasoned salted. The second stage of the been is to low down the heat to medium to low medium, stir the beens every 10 seconds or so untill they get soft. You may add tablespoon of water or so few times. Please remember that unlike chinese food, VERY few Vietnamese dishes have cornstarch in them in other to make the food look thick and shiny. Also remember unlike other Asian foods, southeast asian food (includind Thai food for example)season with fish sauce rather than soy sauce.

174 users found this review helpful
Reviewed On: Dec. 14, 2005
Fried Squid with Pineapple (Muc Xao Thom)
I agree this is a very good dish. Remember you can add tomatoes and cubed bell peppers in this dish too and garnish it with cilantro! :)

9 users found this review helpful
Reviewed On: Dec. 14, 2005

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