Gaming Food

08/02/2025

08/01/2025

I’m still learning the settings on my camera so some parts might look a little pixelated. Sorry!

08/01/2025

GINGER BRAISED CHICKEN

07/31/2025

Garlic prep!

07/26/2025

BEEF PHO- STOVE TOP

Thịt kho trứng - caramelized pork and eggs

2 lbs pork belly, pork shoulder or pork butt, cut 2 inches thick
7 cloves minced garlic
1 shallot, minced
1/2 tsp salt
1/2 tsp black pepper
1 TBSP oil— I used avocado oil
2 TBSP sugar
2 cans or 24 oz coco rico*
16 oz water
1/2 cup fish sauce
2 TBSP sugar
Soft boiled eggs
*1 can is 12 oz. You will need 24 oz. You can also substitute coco rico with coconut water or just plain water

1. Cut pork belly into large chunks. Marinate with 7 cloves minced garlic, 1 minced shallots, 1/2 tsp salt, and 1/2 tsp black pepper.

2. In a large enough pot, add 1 TBSP oil and 2 TBSP sugar. Cook this until it turns a dark amber/ brown color. Stir occasionally.

3. Once sugar has turned color, add your marinate pork belly and coat it well in the sugar. Cook until all the pink is gone.

4. Once the pink is all gone, add 2 cans of coco rico, 16 oz water, 1/2 cup fish sauce, and 2 TBSP sugar. Bring this to a boil. During this process, a lot of foam will appear, skim it out and discard

5. Once this comes to a boil, reduce heat and simmer for 2 hours.

6. When there is 20-30 mins remaining, add soft boiled eggs. Make sure the eggs are submerged in the liquid. And finish off the simmering process.

7. After the full 2 hours of simmering, taste test. If it taste ok, crank your heat to high and cook for 5-10 mins, uncovered.

8. Enjoy with work a bowl of steaming rice. Bon appetitties =)

07/26/2025

This is a much more complicated pho recipe. I made a lot cause family was in town. If you want a simplified broth recipe, let me know =)

7.5 lbs beef bones
1.5 lbs beef brisket
2 lbs beef shank
4.5 lbs beef ribs
1.5 oz bag old man pho spice bag*
2 or 3 rock sugar, the size of a golf ball each
2 large onions
2 large ginger
1.5 TBSP sauce
10 quarts water

ADDITIONAL SEASONING
1/2 cup fish sauce
2 TBSP chicken bouillon

TOPPINGS:
Onion, thinly sliced
Cilantro, chopped
Scallion, chopped
Culantro
Basil
Bean sprouts
Beef shank, thinly sliced
Beef brisket, thinly sliced
Beef ribs

1. We need to par-boil/ blanch our beef. In a large stock pot, fill it with beef bones, beef brisket, beef shank and beef ribs. Fill the pot with water and bring it over high heat. Bring to boil and let it cook for 5-10 mins. There will be scum that floats to the top. After 5-10 mins, turn off heat, rinse and drain beef under cold water.

2. While you ur beefs were blanching, prepare your aromatics. Peel your onion. Slice your ginger in half and char them.
(Note: You can do it on an open fire, air fryer or broiler. I had mine broiling for 10 mins each side)

3. oast ur spices on a dry skillet. This should not take long… 3-5 mins. Place your spice into the bag it comes with and set this aside.

4. In a clean large stock pot, fill it back with your blanched beef bones, beef brisket, beef shank and beef ribs along with your charred onions, charred ginger, rock sugar, salt and 10 quarts of water. Bring this to a boil. Once boiling. Reduce heat and cook for at least 7 hours.

5. After 2 or 3 hours, remove your beef shank, beef brisket and beef ribs. Place into an ice bath Fill your pot with water as needed. Allow you brisket and shank to cool before thinly slicing.
(Note:I only fill it up with water1-2 times. I fill it up with water after taking out the beef shank, brisket and ribs. And the second time I fill back up with water is around the 5 or 6 hour mark of simmering.)

6. When there is 30-60 mins left of your simmering process, I like to add my spice bag. You may add your spice longer if you’d like. My parents don’t like pho with a strong spice so I limit to 30-60 mins.

7. After a total of 7 hours of simmering, remove everything in side— spice bag, onions, ginger, and beef bones.

8. Pour your broth thru a fine strainer. Allow broth to cool before placing into the fridge. The fat on top of your broth will harden, remove this. I actually left mine outside because it’s really cold rn and had the fat harden that way. Return broth back to stove and season to preference. I seasoned with 1/2 cup fish sauce and 2 TBSP chicken bouillon.

9. Assemble your bowl with your preferred toppings and ladle your broth over. Make sure your broth is boiling when you ladle it into your bowl. I have a video on how to do this posted before this one =)

07/26/2025

ZUPPA TOSCANA SOUP

1 lb ground Italian sausage
1 onion, diced
2 TBSP minced garlic
1.5 lbs potatoes, diced (I used gold potatoes)
6 cups chicken stock/ broth
1 cup heavy whipping cream
2 handful kale
Salt and black pepper to taste
1 pack of bacon (16 oz), for topping

1. Cut bacon into small pieces and then cook on a skillet without any oil until your bacon is nice and crispy. You will be topping your soup off with this.

2. In the same pot, cook your Italian sausage until cooked through then remove from heat.

3. In the same pot, cook your diced onions for 5 minutes. Then add garlic and cook for another minute.

4. Then add: potatoes, chicken stock and cooked sausage back in. Bring to boil then reduce heat and simmer for 10-15 minutes or until potatoes are fork tender. Then add in heavy whipping cream and kale. Cook this for ~5 minutes. Season with salt and black pepper to taste.

5. Serve topped with bacon bits

07/26/2025

Replying to Lee FISH SAUCE DIP
1/4 cup fish sauce
1/4 cup sugar
12 oz coconut soda/ coco rico or water
2 TBSP white vinegar
5 cloves minced garlic
Garlic chili paste (sambal) - optional
Chopped Thai chili - optional
- mix this all together til sugar dissolves

07/22/2025

Does Heinz Ketchup belong at breakfast??? I’m here to settle the debate (spoiler alert: IT DOES!!)

07/21/2025

You can use whatever marinade you have but the real shortcut here is the airfryer

07/20/2025

BACON KIMCHI FRIED RICE 1 cup kimchi cup kimchi juice slices of bacon, chopped 5 cloves minced garlic cups steamed