alissanguyen

KIMCHI PART 1 BRINE 3 b napa cabbage ½ cup kosher salt 1 cup room temp water PART 2 SLIME 1 cup water ¼ cup rice flour 1 TBSP sugar PART 3 PASTE ½ of a Korean pear, peeled 1 small yellow onion 1 tsp minced/ grated ginger 4-5 cloves garlic 2 TBSP salted shrimp 1 TBSP fish sauce 1/3 cup sweetener of choice I used corn syrup 1 cup gochugaru/ Korean red pepper flakes PART 1 1. Cut napa cabbage in quarters lengthwise. Cut off the core of each piece and then cut napa cabbage into 1 inch pieces. 2. Sprinkle ¼ cup kosher salt and ½ cup room temp water and mix. Repeat this 1 more time and then leave cabbage to sit just until you are done prepping everything else. Make sure to re fluff every 15 mins 3. Once you’ve done prepping everything under PART 2 + 3, then rinse and drain napa cabbage under cold water. Make sure do wash it really well.. at least 3x. on the last round, make sure to SQUEEZE out any excess liquid from cabbage. PART 2 4. In a small sauce pot, heat up some 1 cup water, ¼ cup rice flour and 1 TBSP sugar. This will thicken up into a slime/ goo texture. Turn off heat and allow to completely cool before using. Note: this thickens up fast… ~5 mins so don’t go anywhere PART 3 5. Place all of your ingredients listed under PART 3 into a blender and blend until smooth. 6. Now its time to combine everything: combine PART 2 SLIME with PART 3 PASTE. Make sure your slime is completely cooled before combining. And then pour this mixture into your cabbage and combine well. Taste test and adjust if needed. Store in a kimchi container and leave at room temp for 1 day before moving into the fridge. Note: u can enjoy right away or wait a couple of days until its more fermented + cold

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I got my freezer at Costco many years ago for $600. I still see this freezer at Costco at certain locations so check there first. If not that Amazon carries the same one.

Not the same pan but similar. I got mine at the Vietnamese market so if you can get to one, check there!

The best at home socks and they are affordable! $10 for 6 pairs!

#LTKHoliday #LTKmomlife #LTKHome

I didn’t my coffee machine because it is not linkable

I used my Dutch oven SO MUCH. It’s one of my favorite things to use. It heats up fast and retains heat well. In this video, I am using a 5QT Dutch oven which I find perfect for families of 4-5 people

im wearing a size small in these PJs. im 5'2 and they are a little long. i have to roll them at the wasit
HOT HONEY LEMON PEPPER CHICKEN WINGS

CHICKEN SEASONING
1.5 lb chicken wings
½ TBSP oil (I used avocado)
1 tsp salt
½ tsp black pepper
1 tsp paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp lemon pepper
¼ cup cornstarch

HOT HONEY LEMON PEPPER SAUCE
3 TBSP unsalted butter
Juice from ½ a lemon
1/4 cup franks red hot
1/3 cup honey
1 tsp garlic powder
1 tsp lemon pepper
Zest of ½ a lemon

1. Season chicken with all the ingredients listed under CHICKEN SEASON. Then cook using your preferred method whether that being pan fry, deep fry, air fry, bake, etc.

2. Make your hot honey lemon pepper sauce—in a pan, melt 3 TBSP unsalted butter. Then add the rest of your ingredients listed under HOT HONEY LEMON PEPPER SAUCE. Cook this until it starts to thicken (~5 mins). Turn off heat, add chicken wings in and give it a toss.

#LTKFamily

These are some of the skincare I’m currently using. Good Molecule Niacinamide Toner is my holy grail— I will always use this. I’ve gone thru 5+ bottles. I also like Good Molecules’ super peptide & discoloration serum.

La Roche rosay tinted sunscreen is the one I’m currently using… I like to try new tinted sunscreens so I’m changing things in this department but so far, I really like this one.

Same goes with concealer

DUA CHUA - PICKLED MUSTARD GREENS

INGREDIENTS
2 bundles of mustard greens (large Gai chow)
4 cups water
2 cups sugar
2 cups vinegar
2 tsp salt

INSTRUCTIONS
1. Cut mustard greens into 1 - 1.5 in pieces. Wash throughly and place into a large enough air tight container (note: musard greens are very dirty so make sure you wash it several times)

2. In a mixing bowl, combine: water, sugar, vinegar and salt. Mix until sugar is dissolved and then pour this mixture over your mustard greens. Let this sit at room temp for 2 days then move into the fridge for at least 1 week before enjoying.

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Lip gloss color is: sky pink
Lip liner color is: less traced

In my video, I am use BANH XEO mix. There is a BANH KHOT mix available… they both do the same IMO.

SHRIMP BANH KHOT

If you can get pre mixed batter, you can make it!

BATTER:
1 ¾ cup rice flour
¾ cup all purpose flour
1 TBSP turmeric
3 ½ cups water
1 can (14 oz coconut milk)
1 tsp salt
Chopped scallion (optional)

SHRIMP
2 lb shrimp
1 tsp paprika
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 TBSP olive oil

ADDITIONAL INGREDIENTS
Oil for cooking
Lettuce and herbs for serving

1.        Combine all of yoru ingredients listed under batter. Let this sit for at least 10 minutes so the batter blooms.

2.        Wash shrimp and pat dry. Then season shrimp with: paprika, garlic powder, salt, black pepper and olive oil.

3.        When you are ready to cook, you will need an aebleskiver plan. On medium high heat, add some oil to east slot and drop a shrimp into each slot. Then fill each slot up with some BATTER (tip: do not pour batter directly over shrimp. Instead, pour on the side so batter drips UNDER the shrimp. Lert this cook for 4-6 minutes or until bottom is crispy.

4.        Option: after 4-6 minutes, flip banh khot over and cook on the other side for 1-2 minutes.

5.        Remove banh khot and enjoy as a lettuce wrap dipped in FISH SAUCE. You can add scallion oil over the top of each banh khot but I did not do that.

FISH SAUCE
1 can coco rico (or 12 oz of water)
2 TBSP minced garlic
¼ cup sugar
¼ cup fish sauce
2 TBSP sambal chili paste
-              Mix this all together. Adjust if needed.

There are 2 types of tank tops I wear religious. This is one of them. They comfortable, stretchy and the perfect length to wear tucks in + it hides the armpit fat. (I will link the other tank I wear religiously but keep in mind I am not wearing it in this video)

For reference, I’m 5’2” weigh 105 lbs. I’m wearing size small tank and small nursing bra.

#LTKSummerEdit #LTKHome #LTKPetite

MAYAK EGGS (DRUGS EGGS)

I always get asked where my tank tops are from & my watch band. I have them link. The tank tops are $10 and I have them in several colors. For size reference, I’m 5’2” and weigh 105 lbs. I’m wearing size XS.

2 can quail eggs (15 oz each)
½ cup soy sauce
½ cup water
¼ cup rice syrup
2 scallion, chopped
1 shallot, diced
1 fresno chili/ jalapeno, diced
1 TBSP garlic
1 TBSP sesame seeds

#LTKHome #LTKFamily

I linked my tank top & watch band. The tank top only $10 and I have it in several colors! For reference, I’m 5’2” 105 lbs and I’m wearing a size XS

I linked the pot, watch band and the wooden spoon I used to stir my miso soup.

For the pot, I don’t recommend cooking anything heavy duty… like braising for a long periods of time or deep frying. I believe this pot is meant to make light foods/ soups and it’s really for aesthetics if you want my honest opinion… lol

10 MINUTE MISO SOUP

INGREDIENTS
8 oz firm tofu
¼ cup chopped seaweed
4 cups water
1 tsp (hon)dashi powder
4 TBSP miso paste
Chopped scallion

INSTRUCTIONS
1.        Cut tofu into small bite size cubes. Set aside.

2.        If you need to, then roughly cut dried seaweed. If you bought yours already chopped, you do not need to do this.

3.        In a pot, add ¼ cup water, 1 tsp hondashi powder, dried seaweed and tofu. Bring this to a boil and then reduce heat and simmer for 3 minutes.

4.        After 3 minutes, add your miso paste and immediately turn off heat. (note: you can strain your paste so its not grainy—this is preference. I did not strain)

5.        Then add chopped scallion and enjoy.