Coconut juice – the clear water inside a coconut – is not just a perfect drink on summer days but also a favorite ingredient that is used in many Vietnamese traditional foods. I like cooking with coconut juice as meat, or fish, when cooked in it, becomes very tender yet retains a special flavour inside. Not only during cooking, even you marinate the meat in coconut juice, it also tenderizes the meat. 

I like all the dishes with pork ribs, and this is one of the recipes that cooks pork ribs in coconut juice that I like the most. It is simple, and doesn’t take long time as compared with other stewing dishes. I think it worths your time trying cooking this dish

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 Wow, this is another experience with fresh raspberries that made me pleased. 

Recipe is adapted from La Tartine Gourmande. It is quite easy to make, so, try making some soon. She took more elegant and stunning pics than ours, so if you want to please your eyes more, visit her site

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I am not sure how to categorize this soup as I learned them in one of my Western cookbooks for party foods. But two ingredients, tofu and soy sauce, are typical in Asian cuisines. Anyway, it doesn’t really matter as long as the food is delicious and has something special to remember and persuades you to cook and eat it again. 

This soup is definitly very simple, but the taste and flavor is not just boring. When having this soup, I felt the purity of the food and the peace of the meal. Tofu and vegetables are always our favorites and inspirations in every day meal. 

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This was my first experience with tabasco pepper sauce. I found the name in one of my cookbooks, then after searching for information about this sauce, I was curious about how the taste is like. I hesitated to make this corn cakes just because I wondered whether it is available at supermarkets. One day I found it at one giant supermarket and I was glad to make these corn hush puppies. 

It was very interesting to eat those small stuffs. They were a little bit spicy but the spicy taste was special due to tabasco sauce. Sweet corn kernels, after being quickly fried, were sitll very juicy and sweet. We almost ate these corn cakes for dinner without having anything else and still felt satisfied with the meal. 

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Recently, if you notice, I’ve made several dishes from bread slices, sometimes called toast or bruschetta. A local magazine in Vietnam ordered me to make some foods suitable for breakfast. Thinking that bread always makes fast and yummy breakfast, sometimes very healthy breakfast too, I decided to make some foods with bread. By coincidence I’ve been practising making baguette (all by hands and human’s strength, though not mine! I asked for my fiance’s help to knead the dough or the dough is too heavy for me and I don’t have a strong mixer), so I often have day-old baguette left in my pantry. 

However, the magazine used them as items for Finger Food category and they asked me to make other foods to fill up the breakfast category Anyway, I’m glad that in one issue, I had 8 different dishes featured and introduced to readers. 

We love these mushroom bruschetta as mushrooms were very fresh and tasty served on crispy baguette slices. The combination of bacon and mushroom was just great. 

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These are the baguette slices we couldn’t finish on the day we baked the baguette, so I decided to make some toasts to make them less boring and more palatable for breakfast. 

Having some pepperonis left in the fridge which I bought to make pizza, I thought why not making some toasts with these pepperoni slices just like making pizza. I also topped the toasts with a few fresh rosemary leaves (I was very eager at using rosemary as this was the first time I could buy fresh rosemary). 

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These pancakes should be best for a healthy breakfast. But I made them right before midnight when my fiance felt hungry (as usual at this time) and asked for something hot to eat. Funny as he is, when he feels hungry, he only has appetite for some savory stuffs, but what I often have in my fridge are cakes and sweet desserts. Immediately thinking of some fresh blueberries I’d just got from the supermarket at a very attractive price the other day, I offered him why not trying some blueberry pancakes as I read about one recipe in my dessert book which makes low fat and more healthy pancakes, then he could enjoy his supper without worrying about whether sweet stuffs would make him fatter a little more (now he is well aware of keeping in shape ). 

It’s quick to make these pancakes for breakfast or even supper. Personally I am not very impressed by the taste of a fresh blueberry, but when making into cakes or similar desserts, blueberries seem to change into another different kind which is very tasty and impressive to eat. 

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