Serves 2                  Preparation: minutes             Cooking time: minutes



    13/4 cups water

    1cup quinoa

    1 teaspoon olive oil

    ½ cup teaspoon finely chopped Kimchi

    ½ cup teaspoon finely chopped mushroom

    1teaspoon garlic and salt

     ½ teaspoon fresh ground black pepper


      Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until liquid isnabsorbed.  Add         mushroom and kimchi cook for 1 minute. Remove from heat; fluff with a fork. Stir garlic and salt. Cover; let stand for about 1 hour. Serve chilled or at room temperature. 

Chef Kimmy Tang

KimChi  Quinoa.

Sticky rice sausage (Xôi lạp xưởng)

Making 4serving                Preparation time: 5 minutes                Cooking time:5 minutes


  2 cups cooked sticky rice

  8oz Chinese sausage thin sliced

  2oz dried shrimp soaked in water for 10 minutes

  1 shallot thinly sliced’

  2 stalks green onion chopped

  ½  teaspoon salt

  ½ teaspoon black pepper

  ½ teaspoon sugar

  1 tablespoon roasted and crashed peanut

  11/2 teaspoon cooking oil


  Preheat the sauté pan with medium heat, add oil wait until oil become hot and then add green onion, quickly stir fried.  Set aside.

  Preheat the sauté pan with medium heat, add oil and shallot, stir fry until it become fragrant add dried shrimp quickly stir fry for a            minutes, add sausage, salt, sugar, and black pepper cook for another 2 minutes or until sausage get fragrant and served with cooked      sticky rice and top with peanut and green onion.