Pumpkin Spice Syrup : Pumpkin Spice Latte : Pumpkin Spice Coffee : PSL


The weather finally got chilled  which means, “Pumpkin EVERYTHING” time has come. 

I shared this recipe last year, but why not share again right? It is ultimate pumpkin spice latte/coffee recipe, because all you have to prepare for yourself is make the pumpkin spice syrup. Add anywhere you want to add pumpkin spice flavor, even in your whipped cream or hot chocolate! 

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This is how easy to make my pumpkin spice syrup, and this one recipe will last whole entire your fall! (Well, you might have to make one or two more times if you have more than 2 people in your house using this syrup! lol)

In the recipe, I used cane sugar because it gives more heavier and darker flavor that we want for fall season.

Watch my video recipe/instruction, and take/prink my recipe!!  





Pumpkin Spice Latte (PSL)
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Pumpkin Spice Syrup
  1. 1 cup water
  2. 1 cup cane sugar sugar
  3. 2 sticks of cinnamon
  4. 1/4 of whole nutmeg
  5. 7 cloves
  6. a couple of thin slice of ginger, optional
  7. 1. Add all ingredients in a small pot; bring it to boil and simmer for 5 minute over medium heat and let it cool.
  8. 2. Move pumpkin spiced syrup with spices into a jar and cover tightly.
Instruction for latte
  1. 3 Tbs. pumpkin spiced syrup
  2. 1/4 cup espresso
  3. 1 cup hot milk, skimmed
  4. 2 Tbs whipped cream, optional
  5. pumpkin pie spice for garnish
  6. 1. In a mug, add pumpkin spice syrup and espresso. Add skimmed milk slowly and top with milk foam.
  7. 2. Add whipped cream if you like, but you don’t have to. Sprinkle with pumpkin pie seasoning right on top! Enjoy!
Instruction for regular coffee
  1. 3 Tbs. Pumpkin spiced syrup
  2. 1 cup freshly brewed coffee
  3. 3 - 4 Tbs. Whipped cream. optional
  4. Pumpkin pie spice for garnish
  5. 1. In a mug cup, add pumpkin spiced syrup and your everyday coffee. Stir well and then top with whipped cream. Sprinkle with pumpkin pie seasoning you are done!
Asian at Home http://seonkyounglongest.com/

Bánh Xèo Vietnamese Sizzling Crepes : Banh Xeo Recipe : How To Make Banh Xeo : How to Eat Banh Xeo

Banh Xeo 1 Hi guys!

In this post, I will be sharing very special recipe with my very special friend Be. She is Vietnamese and such a master of Vietnamese cooking! So far I learned so much from her and can’t wait to learn more about Vietnamese cuisine and give her more knowledge of Korean cuisine! She is such a great cook with a super fun personality, as you can tell if you watched the video down below that I filmed with Be in her kitchen! 

In the video, she taught us how to make Bánh Xèo, Vietnamese Sizzling Crepes. It was super fun and easy as all Asian at Home is about. Of course, super delicious too! I’m going to make this Banh Xeo again this weekend by myself! I can’t wait to taste this because since I tasted homemade version, I was dying to eat it again!! 



Be gives us so much great tips of cooking Banh Xeo at home, so you’ve got to watch this video!!! Also, if you want to know “How to EAT” Banh xeo, this video will be very helpful as well! :-D

Banh Xeo 2

The written recipe I’m sharing on this post is her original recipe as well, so please don’t forget to thank Be about this deliciousness sharing!! 

Bánh Xèo (Vietnamese Sizzling Crepes)
This Bánh Xèo recipe is originally written by Be Ngo on Love For Rice & Noodles.
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  1. 1 12oz. bag Bánh Xèo mix (mix according to the instruction on the bag)
  2. Pinch of salt
  3. 1 12-oz. can of coconut milk (for the flour mixture)
  4. 3 1/2 cups cold water
  5. 3 sprigs of green onions, chopped
  6. Cooking oil
  7. 1 lb of pork shoulder/butt or pork belly, thinly sliced, marinate with 1 Tbs fish sauce and pepper
  8. 15-20 large shrimp, peeled, deveined, marinate with a few sprinkle of salt and pepper
  9. Bean sprouts
Accompanied Vegetables
  1. Red/green leaf lettuce
  2. Cucumbers
  3. Cilantro
  4. Mints
  5. Perilla leaves (tia to) - optional
  6. Sorrel leaves (sour, la chua) - optional
  7. Balm leaves (kinh gioi) - optional
  8. Pickled daikon & carrot - optional
  9. (Pickled daikon & carrot recipe: http://seonkyounglongest.com/?p=1388)
  10. Rice paper (3-Ladies brand is my personal favorite)
  1. Combine Bánh Xèo mix and next 3 ingredients in a large mixing bowl and set it aside for a least 30 minutes so the flour can work its magic.
  2. Add the green onions once you're about ready to cook.
  3. Bring a clean pan to medium heat (see notes). 8" to 12” in diameter preferably. Once your pan is hot, add a few slices of the pork belly and allow it to cook until crispy on both sides. Add a few shrimp in along with the pork. Then add in about 1 tablteaspoon of cooking oil and allow the oil to heat for a few more seconds. (You need both your pan and oil to be hot because you want the batter to sizzle and cook right on contact.) Careful because this part will spatter so work fast.
  4. Ladle in ½-2/3 cup of the batter (more or less depending on your pan size) and swirl the pan quickly and constantly until the batter covers the flat surface of the pan completely.
  5. Now cover the pan with a lid and turn the heat down to medium or medium low.
  6. When the crepe is half way cooked (2 minutes in), uncover the lid, and add in 1 more teaspoon of cooking oil (going around the rim of the pan). Cover for an extra minute.
  7. Remove lid, add a handful of bean sprouts only half of the surface and fold in half as a half-moon shape; cook for another 1-2 minutes uncovered.
  8. Repeat until all ingredients are gone, it will make about 8 to 10 crapes.
  9. Serve with accompanied vegetables, Nuoc Mam Chua Ngot(Vietnamese Sweet & Tangy Dipping Sauce, Recipe down below), pickled daikon & carrot and rice paper.
  10. You can wrap vegetables and crapes in a rice paper or just wrap crapes in lettuce with herbs and deep it in Nuoc Mam Chua Ngot, the Vietnamese signature dipping sauce! Enjoy!
  1. *To achieve a really crispy crepe you want to use a non-stick heavy bottom pan (sturdy) to ensure even heat distribution.
  2. *The extra oil will help create that crispiness. If you're worried about all that extra oil, no worries, it really won't stick to the crepe....it'll stay put for the next batch to cook in. I mean, you are eating fried batter right?!
  3. *Patience is key when it comes to making these crepes. It usually takes about 5-6 minutes to cook each banh xeo.
  4. *Another thing is you wouldn't want it too cook for too long or make them tooooo crunchy because then it will be hard as a rock and that's NOT good either. Find a happy medium in between!
Nuoc Mam Chua Ngot (Vietnamese Sweet & Tangy Sauce)
  1. 2 pieces crushed garlic cloves, finely minced
  2. 1 crushed or minced Thai Chili (customize your spice level)
  3. 1/3 cup freshly squeeze lime juice
  4. 3/4 cup white sugar
  5. 1/2 cup fish sauce 3-Crab Brand exclusively for this recipe
  6. 1 cup warm Water
  1. 1. Warm the 1 cup of water then add the sugar and stir until the sugar dissolves. Add the fish sauce, lime juice then garlic and chili.
  2. 2. Allow to sit for at least 15 minutes – then adjust again.
  1. *Add more sugar, lime, water or fish sauce according to your preference.
  2. *Add the garlic and chilies in after the sugar dissolve will allow them to float on the surface instead of sinking to the bottom of the bowl.)
Adapted from Love For Rice & Noodles by Be Ngo
Adapted from Love For Rice & Noodles by Be Ngo
Asian at Home http://seonkyounglongest.com/
 If you want to know much more authentic Vietnamese recipes from my lovely friend Be, please visit her Facebook page, Love for Rice & Noodles and like her page!  

Think Again About Organic Egg.

Since I came to US one of the things I was shocked and wondering is;

Why egg yolks here are very pale, not bright golden yellow that like the egg from my father’s farm. I thought it might be the type of chicken or the weather difference and some other reasons. But then I forgot about it- even though I was still looking for farm fresh organic eggs, I stopped asking myself about the egg yolk color and deal with the best egg I could get at times.

Finally found the REAL organic egg I was looking for since I moved to Northern CA. No sponsor, I just wanted share with people who lives in Northern CA and looking for real organic ingredients for their cooking.

(Organic egg from a store)

Getting fresh eggs are easy if you put a little effort- such as make a special trip to a farmers market early morning.
But getting real organic egg? It’s not easy at all. Actually some of farmer’s market organic eggs were very disappointing to me. Not that they were bad just it wasn’t what I was looking for. Trust me, I tried all kinds of organic/grass fed eggs that I could get around Sac area from farmers markets to stores!

If chicken eats more grains than grass or worms, their egg yolk is pale yellow; most of the eggs I tried were pale yellow, which means the farmers fed their chicken way more grains than the chicken needs. I believe those chicken ate grass too, but it’s probably like a kid eating a happy meal with a piece of pickle in it and drink milk shake with a real strawberry… 

Sorry If I’m a bit strong about this subject, but I’m really passionate about this;
Real food and treat animal the way they should be treated not as our food or money maker. 

(Organic egg from a farmers market)


These are the organic eggs I used eat. Yes, they look beautiful and yummy. I really enjoyed those meals. :-) But not quite the quality I was looking for.

(please excuse the egg who winking at you & sticking his tongue out… lol)

So, I finally found the egg I used get from my father’s organic farm when I was young that my dad fed them mainly with grass and whatever themselves(chickens) found in the farm to eat. When you crack the egg, you notice that egg shell is super strong and hard, yes, much stronger than ‘regular’ egg these days. The egg yolk is bright golden yellow.

(Organic egg from a store)

This picture is supper yummy too! But focusing on the egg, the egg yolk. Yes, they are perfectly cooked but please notice the color. You think this is golden yellow? Then you haven’t seen the real golden yellow yolk yet, which is the picture down below.

(Pastured Egg)

There are some soy sauce drizzle, but look at the part that soy didn’t touched. Can you tell difference?

I don’t even have to explain how the taste is like, you just have to try it!
Here is the farmer’s website and you can see how they raise their animals.


To bad this farm is about 7 hours away from where I live, so I can’t get those eggs at the freshest time every week.
But no complain, I’m super happy to found this egg. 

You also can get these eggs at WholeFoods. Only half dozens are available and the cost is $5.99
I know, it’s almost like $1 per egg, but it is totally worth it! Also we need support these farms and farmers so we can stop the horrible circle of stock raising. 

Thank you so much for your time to read this post, it’s super important to all of us.

Think again; the end of the day, we are going to pay money either farmer or doctor. At least farmer gives us yummy food instead of painful shots and bitter pills. 

Avocado Smoothie Recipe : How to Make Avocado Smoothie : Avocado Smoothie

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Hi guys!

Thank you so much for all your recipe requests!!! I’m so happy to hear from you all to share my recipes and help you!!

Since we moved to CA avocado totally local fruit that super cheap and fresh! We’re LOVing iT!!!
I’ve been making so many avocado recipes(of course they are mostly healthy recipes! lol) and having so much fun making recipes with them!!

Believe or not, avocado is actuarially a fruit! So it’s totally right to make avocado smoothie! It’s not brain breaking recipe or anything! lol They are super delicious not only savory dishes but in dessert as well!

In this post, I’m sharing the traditional avocado smoothie, which has condensed milk, whole milk and sugar. But I also love my vegan version of avocado smoothie, has coconut milk and agave nectar.
Both are SUPER yummy and delicious so it’s totally up to you which one you are going to try!!

Of course, if you like to use almond, soy or rice milk, you can totally do that!

Don’t forget, you are the boss in your kitchen!!


Avocado Smoothie
Healthy and delicious avocado smoothie, now enjoy at your home!
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  1. ♥Traditional Avocado Smoothie Ingredients♥
  2. 1/2 large avocado (use 1 whole avocado if it's small/regular size)
  3. 1/2 cup whole milk
  4. 2 Tbs. sweetened condensed milk
  5. 1 Tbs. sugar
  6. 1 cup ice
  7. ♥Vegan Avocado Smoothie Ingredients♥
  8. 1/2 large avocado (use 1 whole avocado if it's small/regular size)
  9. 1/2 cup coconut milk
  10. 2 Tbs. agave nectar
  11. 1 cup ice
  1. Choose your favorite from Tradition or Vegan version and add all ingredients in a blender. Blend until everything combined and smooth.
  2. Enjoy!
  1. You can use almond milk, soy milk or rice milk as well.
Asian at Home http://seonkyounglongest.com/



Healthy Recipe : Kiwi Dressing : Kiwi Fruite Recipes : Salad Recipes : 키위 드레싱 : 키위드레싱 레시피


Hi guys!

I have this recipe request from “Pearl Walton” and THANK YOU SO MUCH for your recipe request!
Please let me know what you want to see next from me, you guys are the Asian at Home Family!!!! I would love to make the recipes that you want to see from me!!!

kiwi dressing

Kiwi helps digestion, blood pressure, boost immunity, heart disease, clean out toxins and protects from DNA damage.
1 kiw had more vitaminC more than 2 oranges or 6 apples!! Can you believe that?! It is so AWESOME!!!

Hope you try this Kiwi Dressing Recipe at home, and enjoy your healthy, fruity and delicious salad!! 


Kiwi Dressing
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  1. 4 kiwis, peeled
  2. 1/4 small onion
  3. Fresh juice from 1/2 of lemon
  4. 2 Tbs. honey (More if you prefer sweeter taste)
  5. 1/4 cup natural flavored oil, such as sunflower, grape seeds, avocado, canola, olive oil.
  6. 1/4 tsp. salt
  7. 1/8 tsp. black pepper
  1. Add all ingredients in a blender or food processor and blend until smooth. Serve with your favorite green or salad mixture. Keep it in a refrigerator for a week.
Asian at Home http://seonkyounglongest.com/


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