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"If you are what you eat, then I only want to eat the good stuff." - Remy from Ratatouille
For my third entry for the #lnycookoff, hosted by @melissasproduce and @leekumkeeusa , I made a Garlicky Long Beans vegetarian dish using this week's mystery ingredient Chinese Long Beans!
I wasn’t always a fan of Indian food. I didn’t grow up around it and never ate it growing up. In my early twenties, I had a few bad experiences and was scared of it. It wasn’t until I tried 8 Elements Restaurant in SJ at my cousin's birthday that it all changed. I fell in love with all of their smooth and creamy, well-balanced, and perfectly seasoned dishes.
Mom was at the farmer’s market over the weekend and found some fresh and hard-to-find khoai mỡ tím, purple yam, and bought a few for herself and me so we can make canh, Vietnamese soup. The girls and I had a humble, traditional family meal for dinner tonight with some of my favorite comfort foods growing up that I still love today.
Chicken Katsu is the perfect thing to eat when the girls and I are in the mood for something crispy, moist, tender, and delicious. Today was that day! I used chicken thighs for extra flavor and moistness. Plus, the katsu sauce made with Worcestershire sauce, ketchup, and garlic powder adds a layer of tangy, funky, and tasty burst of flavor in every bite. Today, I also added a gochujang dipping sauce on the side to give it a little Korean fried chicken vibe as well. Both sauces are so flavorful and yum.
Four day weekends always go by way toooo fast when I’m having so much fun. With the beautiful local Dungeness crab and Kauai Shrimp that my friends from @rhseafood hooked me with, I made a special meal for the girls on the last day of their school break. On tonight’s menu, I cooked up Cajun butter-flied shrimp, butter-garlic roasted crab, and garlic noodles. So much going on with tonight’s cook, but everything turned out perfect.

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