Category: Recipes

Desserts

Red Velvet Cheesecake Truffles

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red velvet cheesecake truffles
Print Recipe

Red Velvet Cheesecake Truffles

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Servings: 32 truffles

Ingredients

  • 1/2 baked red velvet cake
  • 8 oz cream cheese (softened)
  • 1/4 tsp vanilla
  • 2 tbsp sugar
  • 3 tbsp heavy cream
  • White Chocolate
  • Sprinkles

Instructions

  • First, bake the red velvet cake following the instructions on the cake box. Let it cool for 20-30 minutes.
  • In a large bowl, beat the cream cheese and sugar together until fluffy. Then add vanilla and heavy cream.
  • Line a pan with parchment paper.
  • Using a spoon or a scoop, scoop a mixture into your hand and form it into a ball. I made 32 balls.
  • Put it in the fridge for 5-10 mins.
  • Melt the white chocolate and let it cool.
  • Take the balls out of the fridge and cover each balls with the white chocolate. The white chocolate dries quite fast so cover a couple of balls and sprinkle it on top before covering the others.
  • Enjoy!

Red velvet cheesecake truffles are the perfect bitesize for any holiday party! I made these for New Years Eve and it was delicious!

Ingredients:
  • 1/2 baked red velvet cake
  • 8 oz cream cheese (softened)
  • 1/4 tsp vanilla
  • 2 tbsp sugar
  • 3 tbsp heavy cream
  • White chocolate
  • Sprinkles
Instructions:

First, bake the red velvet cake following the instructions on the cake box. Let it cool for 20-30 minutes.

red relvet cake mix with cream cheese

In a large bowl, beat the cream cheese and sugar together until fluffy. Then add vanilla and heavy cream.

red velvet cheesecake balls

Line a pan with parchment paper. Using a spoon or a scoop, scoop a mixture into your hand and form it into a ball. I made 32 balls. Put it in the fridge for 5-10 mins.

Melt the white chocolate and let it cool. Take the balls out of the fridge and cover each balls with the white chocolate. The white chocolate dries quite fast so cover a couple of balls and sprinkle it on top before covering the others.

red velvet cheesecake truffles

Hope you like this recipe. Enjoy!

Main Dish

Asian Udon Noodle Soup (Khaub Piaj or Khao Piak Sen)

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This soup is a Hmong and Laotian dish. It is call Khaub piaj or khao piak sen. It’s similar to chicken noodle soup. The noodles are made fresh using rice flour and tapioca starch. It is soft and chewy. This soup is perfect for the cold weather, but I still make it during the spring/summer when I want to eat it too.

To make the noodles, you’ll need:

  • 1 cup Rice Flour (Red bag)
  • 2 cups Tapioca Starch (Blue bag)
  • About 1 1/4 cups of boiling water

You can find these flours at any Asian grocery stores. Or you can buy it from Amazon. It cost more, but it’s free shipping.

In a stand mixer, pour in both of the flours. Add 1 cup of boiling water and mix. Then add 1/2 cup of water. Still mixing. Add a little bit of water at a time. If it is too dry, add more water. If it is stick, add a little bit of tapioca starch. When the mixture is in a lumpy dough form, take it out of the stand mixer. Divide the dough into thirds.

Using some tapioca starch to dust, roll 1/3 of the dough until it is 1/8 inch thick. Cut it into 1/4 inch thick or depending on how thick you like your noodles. Then dust the noodles in tapioca starch to prevent it from sticking to each other.

asian udon noodles soup asian udon noodles soup

To make the broth, you’ll need:

  • 2 cups shredded cook chicken
  • 48 oz chicken stock
  • 1 stalk lemongrass
  • Salt, to taste
  • Pepper, to taste
  • Fish sauce, to taste
  • 1-2 cups of water if needed



When the water is boiling, add noodles in. Stir the noodles to keep it from sticking to the bottom of the pot. You’ll know when the noodles are ready when they float to the top and the liquid thickens.

garnishes

Cut green onions, cilantro, and limes to garnish.

These are the Asian sauces that I like to put in my soup: chili oil, hoisin sauce, Sriracha sauce, and soy sauce. I also add black pepper.

khaub piaj or khao piak sen

It’s totally up to you how you season your soup since everyone has different taste. For example, I like mine spicy and sour while my husband prefer his to have more hoisin and soy sauce. You can experiment with any sauces and adjust it to your taste.

Enjoy!

Print Recipe

Asian Chicken Udon Noodle Soup (Khaub Piaj/Khao Piak Sen)

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Soup
Cuisine: Asian
Servings: 4

Ingredients

  • 1 cup Rice Flour
  • 2 cups Tapioca Starch (blue bag)
  • 1 1/4 cups Boiling water
  • 1/2 cup Cilantro
  • 1/2 cup Green onions
  • 1 Lime
  • 2 cups Cooked chicken
  • 48 ooz Chicken bouillonbouillon powder
  • 1 stalk lemongrass
  • Soy Sauce
  • Sriracha Sauce Optional
  • Hoisin Sauce
  • Salt
  • Fish Sauce Optional
  • Chili Oil Optional
Main Dish

Fried Rice

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Print Recipe

Fried Rice

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Asian
Servings: 4

Ingredients

  • 1 tbsp Canola oil
  • 5 Eggs
  • 2 tbsp Sesame oil
  • 1 tbsp Minced garlic
  • 1/2 Chicken breast
  • 1 bag Shrimp
  • 1/2 bag Frozen Mixed Vegetables
  • 2 cups Rice
  • Salt
  • 2 tbsp Stirfry Sauce

Instructions

  • Prep: Thaw the shrimp and frozen vegetables. When the shrimp is thaw rinse, drain, take off the tail. Place paper towel in a bowl and put the shrimp in. This help soak up the water from the shrimp.
  • Diced the chicken breast and minced the garlic.
  • Cook: In a skillet, scramble the eggs then put it aside.
  • Add 1 tbsp sesame oil and saute the garlic until brown then add the chicken breast.
  • When the chicken breast is cook, add the shrimp.
  • Add 1 tbsp sesame oil and cooked rice. Then stir.
  • Add the vegetables, eggs, and stirfry sauce. Add salt to taste.
  • Enjoy!

Homemade fried rice is the best! In the past when I went to Chinese buffets, I would get some fried rice. Sometimes the rice is hard or it taste kind of bland. So I told myself not to get it anymore. When I want some, I will just make some myself.

I’ve grown up eating fried rice all the time. My 2 year old daughter loves fried rice. It’s one of the food that she’ll eat including her veggies. It’s so easy to make, but I’ve never even thought about writing a recipe. Usually I just eyeball everything and adjust it to my taste. I came up with this recipe just for my blog post.

Instructions

Thaw the shrimp and frozen vegetables. Then minced the garlic and diced up the chicken breast.

When the shrimp is thaw rinse, drain, take off the tail. Place paper towel in a bowl and put the shrimp in. This help soak up the water from the shrimp.

In a skillet, scramble the eggs then set it aside.I like to scramble my eggs first. You can cook your eggs after cooking the chicken too. It’s totally up to you.

Add 1 tbsp sesame oil and saute the garlic until brown.

Then add the chicken breast.

When it’s cook, add the shrimp.

Add 1 tbsp sesame oil then pour in the the cooked rice.

Add the vegetables, eggs, and stirfry sauce. Add salt to taste. You can find my stirfry sauce recipe here.

You’re done. Enjoy!