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Name: Phil T. Pham
Birth-Date: March 5th
Location: Boston
Activities: Cooking and dancing(Salsa, Bachata, and Merengue preferably)
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Photos on this blog are used with permission and credit is given to me(Phil Pham). All photos on this site are here only for the enjoyment of anyone that enjoys cooking, or simply my daily life. Photos found on this site MAY NOT be copied, in whole or in part, or be duplicated to another computer, transmitted, published, reproduced, printed, hotlinked, etc., without the express written consent of me(Phil Pham), which in most cases can be given.
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| I must confess, Jeremy Lin is probably going to be the main reason why I have started to watch basketball. Will I be a Knicks fan? Maybe, maybe not. For now, I am a Jeremy Lin fan. | | |
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My trip to Vietnam for Tet was AMAZING! I'll keep you guys posted and tell you what I had there once I get all the pictures, but for now I present you... Vietnamese Grilled Porkchops! So juicy, flavorful, and tender! I gave a few of my chops for my friend to taste test. He says it's like eating the ones from the restaurant. I was glad to hear that, so here I give you guys the recipe! Ingredients
8 porkchops, tenderised with a meat mallet 1 tsp bicarbonate of soda mixed with 3/4 cup water 8 cloves garlic, rough chop 2 shallots, rough chop About 1-1.5 stalkings of lemongrass, rough chop 3 Tbls honey
3 Tbls fish sauce 1 Tbls oyster sauce 1 Tbls water Garnish Green onions chopped Canola or olive oil Pickled carrots and daikon radish Tomatoes sliced Cucumbers sliced Directions: - Soak the meat in the bicarb solution for 30 minutes, then drain well and discard the water. - In a food processor, throw in the garlic, shallots and lemongrass. Process until fine. - In a blender, add the fine garlic/shallots/lemongrass mixture, honey, fish sauce, oyster sauce, and water. Blend until it has puree look to it. - Combine meat with marinade for 1-2 hours. I recommend over night though. - Heat up a little oil in a large pan or wok. Put green onions into a bowl. Pour the oil into the bowl. Use the onion oil to garnish the pork chops. - Heat up 2 tbsp oil and fry the meat in batches, browning them for about 1-2 minutes on both sides until they are well done(or medium rare, your choice). Dish out onto a bed of white rice and garnish the plate with the pickled carrots, daikon radish, tomatoes, cucumbers and served with the sweet fish sauce. | | |
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With my trip to Vietnam coming Sunday, I had to use up all my ingredients that were in the fridge before they spoiled. I decided to make this delicious dish before I left! It was so juicy and tender biting into it, and the onions and bell peppers definitely complimented what I ate. I decided to try to make my presentations a bit better, compared to all my other dishes that I've presented; I didn't like them. Anywho, here's the recipe on how to make it! Ingredients 400g pork tenderloin, sliced about 1cm thick, cut into 6-8 pieces and tenderised with a meat mallet 1 tsp bicarbonate of soda mixed with 3/4 cup water 2 tbsp Shaoxing wine 2 cloves garlic 1 large onion, sliced into rings Handful of green and red(optional) bell peppers Sugar and salt Marinade: 1 tbsp light soy sauce 1 tsp dark soy sauce 1 tbsp oyster sauce 1/2 tsp sesame oil Dash of pepper 1/2 tsp maggi seasoning (optional) 1 egg, beaten 1 1/2 tbsp cornflour Sauce: 1 tbsp oyster sauce 2 tbsp ketchup 1 tsp Worcestershire sauce 1/2 tbsp dark soy sauce 1/2 tsp chicken broth powder 1 tbsp sugar Pinch of salt (to taste) 1/2 tsp black pepper 1/2 cup water Directions: - Soak the meat in the bicarb solution for 30 minutes, then drain well and discard the water. - Combine meat with marinade for 1-2 hours. I recommend over night though. - Heat up a little oil in a large pan or wok and fry the onions until softened. Add 1/2 tbsp sugar and pinch of salt and continue frying until browned around the edges. Add bell peppers and fry briefly. Dish out into a bowl. - Heat up 2 tbsp oil and fry the garlic cloves until browned. Remove the garlic and using the same oil, fry the meat in batches, browning them for about 1-2 minutes on both sides until they are medium-rare. Dish out onto a plate and leave aside. - In the same pan, deglaze with Shaoxing wine, then add sauce ingredients and bring to a boil. Add the meat, coating them evenly and let it simmer until sauce reduces and thickens to a shiny glaze. Transfer onto a plate and top with the onion and pea mixture from Step 3. Serve hot with steamed white rice. Any questions? | | |
| So, I was challenged to make something with sweet potatoes, and this is what I came up with 
BAM! I think I could've done better on the presentation though >.> I'll work on it better next time, for those that wants to know, I've put the recipe down below. Recipe Name: Sweet Potato Hush Puppies Time - 15 min. prep/ 20 min cooking
Ingredients -
Creamy Honey Mustard Dip:
1/4 cup miracle whip
1/3 cup honey mustard
1 teaspoon lemon juice
Hush Puppies:
Canola or vegetable oil, for frying 
1 (8.5-ounce) box corn bread or muffin mix (recommended: Jiffy)
1/3 cup cornmeal
1/2 cup frozen chopped onions, thawed and drained
2 eggs
2 cups sweet potato puree
chopped green onions and salt for garnish and seasoning
Directions
For the dip: Combine the miracle whip, honey mustard and lemon juice in a bowl and mix until well blended.
For the sweet potato puree: 
I took about two sweet potatoes, sliced, carved the skin off and diced them all about the same size so they can boil evenly, then I simply mashed them For the hush puppies:
- Fill a medium heavy-bottomed pot with enough oil to come 1.5" of the way up the from the bottom. Place over medium heat.
- In a large bowl, mix together the corn bread mix, cornmeal, onions, eggs, and sweet potato puree until well combined.
- When the oil reaches 350 degrees F, carefully drop the batter by the heaping tablespoonful into the oil using 2 spoons(quinelling) or a small ice cream scoop.
- Fry in batches until golden brown and cooked through, 3 to 4 minutes each.
- Remove from the oil and drain on a tray lined with paper towels.
 
- Serve immediately with creamy honey mustard dip on the side. *If you need to use any of these pictures, please let me know. Give credit where it's due, by linking it to this blog  | | |
| In our lives we will face many things life can offer us. The money, the cars, the fame. Life also offers us beautiful things at the same time, like music, art, a chance to fall in and out of love. But life also offer us life itself and unfortunately death.
When all my siblings and I were in the house together, almost everyone cried. They asked me why didn't I cry, so I told them why I didn't...
For first timers, it's okay to cry and let it all out. But don't let it hold you down for a long time, I know I've made that mistake. Hell, I'm still in bereavement for Thuy. I understand that's how some people handle it, but eventually, people need to get a grip of themselves and don't let it bring yourself down till the end of time. The person that passed away would hate to see people suffer.
The best thing one can do is stay strong and remember the good times that you've had with that person. So don't think of it as the day they went away, think of it as a day to celebrate their life and for what they had offer us when they were here.
I finally understand...
Dad, although you are not here anymore. I will remember you for being a hard working man, you ALWAYS worked and never stopped working. That's probably one of the traits I developed from you. But because you went fishing the night before and decided to work, it cost you your life. It's going to take me a while to get over that one.
Even though you left Mom, Jon, and me behind, I forgave you for doing that. I will remember all the goofy times we had and all the fishing trips we went on. Compared to everyone else, I seem to have gotten along with you. I will deeply miss you. | | |
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