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    57 Recipes

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    Recipe #260584

    From the NYTimes Jan 31, 2007. Very easy, relatively quick, and delicious. As the article said, it was like a burst of sunshine in the middle of winter.

    Recipe #209499

    A very simple dish. My mom says this is usually served in Buddhist temples, but there they have to grind their own peanut.

    Recipe #128069

    Very refreshing for the summer. Cook time include chill time.

    Recipe #128068

    Phyllo is a wonderful substitute for the high fat pate sucree or pate brisee

    Recipe #121334

    sounds pretty iffy, but it actually tastes pretty good

    Recipe #121318

    This low fat version of the classic French sauce can be used as the base for plain cakes or tarts, or as a sauce for fresh or poached fruits.

    Recipe #121315

    Definitely lower in fat and calorie content that the normal ones.

    Recipe #121313

    Lower fat pastry for savory pastry, perfect for apertizers

    Recipe #121311

    A low fat version of the basic pastry for dessert tarts. Need plastic wrap and refrigeration! From The French Culinary Institute.

    Recipe #121310

    I found this recipe during my search for Passover cakes, per my good friend's request. It's easier than it looks, and taste amazing.

    Recipe #119384

    Great on its own, or with pot roast

    Recipe #117922

    From Gourmet Mag. Very simple and delicious vegetable dish

    Recipe #117906

    Can be frozen before steaming. Keep in freezer for 1-2 months.

    Recipe #115551

    A Hue dessert. Traditionally, a guy would offer these to the girl he wants to marry. Now these cakes are still an essential part of a wedding banquet, or the gift packages that the groom's family send over to the bride's.

    Recipe #115523

    A traditional Buddhist vegetarian dish, originate from the South.

    Recipe #115121

    A traditional Hue dish, often present in big banquet such as weddings, holiday. Many said it was exclusively an imperial dish in the 18-19 century. Cook time doesn't count marinate time.

    Recipe #113940

    A classic street food. This is Sunday breakfast treat in my house. Of course, my mom has never made them. Her philosophy: why bother trying when somebody at the corner can do it so much faster, and so much better? :=D Wood ear mushrooms and fried shallots can be purchased at Asian grocery stores. You can also make your own fried shallots: slice shallots very thin. Heat vegetable oil to medium/medium high, throw in the shallots and take them out right away with the net spoon. Leave on paper towel to drain off excess oil.

    Recipe #113694

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