Baking parsley potatoes

We all like French fries, but how can we enjoy eating without being afraid of gaining too much weights? I would like to introduce to you a healthy way to eat fries (without frying), it is baked potatoes fries. It has fresh potatoes smell, crunchy texture, and a little kick of spicy butter parsley flavour. The dish is super-easy to make plus it is a great snack to serve family and friends within little time.


(Serving for two)

  • 2 large potatoes
  • 1 tsp. table salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. cayenne pepper
  • 2 tablespoons olive oil
  • 1/2 tsp. butter (I use unsalted butter, but if you prefer a little salty taste fries, you can go for salted butter)
  • Minced fresh parsley

Baking parsley potatoes_ cut potatoes into thin strips


Wash, peel skin off and cut potatoes into thin strips.

Turn oven on to 450 degree.

Place a parchment paper over a baking tray. Spray a layer of oil on the parchment paper.

Place potatoes into a bowl, add 1/2 tsp. salt, 1/2 tsp. black pepper, and 1 1/2 tablespoon olive oil. (Give a good massage to potatoes) Mix well all ingredients together.

Arrange nicely all potatoes strips on the parchment paper (do not place over lap because you want to make sure all potatoes got cooked evenly). Let it bake for about 20 minutes.

Baking parsley potatoes_a healthy recipe

After 20 minutes (or when you see potatoes are lightly golden brown), switch to broil and leave it bake for 5 more minutes.

Meanwhile you add minced fresh parsley, 1/2 tsp. salt, 1/4 cayenne pepper, 1/2 tsp. butter and 1/2 tsp. olive oil into a mixing bowl.

Turn oven off and transfer all potatoes into the mixing bowl. Give couples toss to mix all ingredients together and serve right away when it still hot.

Enjoy and happy cooking!


Lemongrass Frog Legs


Frog legs (about 10 legs)

2 tablespoon oil (I use avocado oil)

2 tablespoon minced lemongrass

1 tablespoon minced garlic

1/2 tsp. minced chili

2 tsp. seasoning salt

2 tsp. curry powder

1/2 tsp. pepper

Lemongrass frog legs


  1. Wash and let frog legs dry.
  2. Marinate frog legs with curry powder and pepper.
  3. Turn oven to high heat, add oil
  4. Stir fried minced garlic, lemongrass and chilli in hot oil first, until you see them slightly turn to brown
  5. Add frog legs next, use chopsticks or spatula to mix all ingredients well together. Cover lid and leave it cook for about 7- 10 minutes.
  6. Add seasoning salt, and stir frog legs couples more times before turn oven off
  7. Serve with coriander and eat with rice.

lemon-grass frog legs

Vietnam used to be French colony, so the frog leg dish was brought to Vietnam since then. The taste and texture of frog meat is about between chicken and fish, and it can be eaten as main dish in a meal. It is a very popular dish on all restaurant menus in Vietnam because frog meat taste best when eating with hot cooked rice or in hot-pot with all variety of herbs. Fortunately for me that I don’t have to catch alive frogs and prepare the dish from scratch, I just have to buy the frozen one in plastic packages at all Asian supermarkets. If you ever have chance to travel to Saigon, Vietnam – make sure to drop by Ben Thanh market where people sell the alive ones.

Have you ever tried frogs legs?  What do you think? Drop me your comments

Clams with Lotus Roots + Alocasia Odora, Bean Sprout, Pineapple, Tomatoes, Okra, and Basil in Vietnamese Tamarind-flavoured Broth

2 pounds of clam

4 cups water

2 tablespoons salt

2 tablespoons sugar

1 tablespoon pepper

1 tablespoon Vietnamese fish sauce (optional)

Pineapple, lotus roots, dry tamarind, chili, tomatoes, okra, Asian bean sprout, and
stem of Alocasia Odora

culantro & basil

“Today I am making another Vietnamese comfort food recipe. I still follow my grandma’s recipe but add a little twist with clam and lotus roots. I find the broth taste better and sweetener.  You can eat this Vietnamese Southern-style tamarind soup with any kinds of sea foods; usually taste best with king shrimp or red Tilapia fish “

Tamarind-flavoured broth (main ingredients)

  • Soak clam, put 1/2 tsp. hot chili to get rid of smell and dirt.
  • Wash and cut all vegetables and herbs in smaller sizes that you want




  1. Bring the water to a boil
  2. Take half cup of hot water from the pot, pour in a bowl and squeezed tamarind to get a sour brown liquid, and then pour the tamarind liquid back to the pot.
  3. Put Clams, pineapple and lotus root to make the broth sweetener and aromatic. Cook for 10 minutes
  4. Add Okra and stem of Alocasia Odora, let it cook for another 2-3 minutes before putting bean sprout in
  5. Add pepper, salt, sugar and fish sauce (optional) to your preference taste. Letstand, covered, for 10 minutes before serving. This soup is eaten with culantro and basil



“One of my friends just moved to live in NYC, and I know how excited she is to celebrate her FIRST THANKSGIVING with her newlywed husband and friends. Her husband will show off his cooking skills for this special holiday, it is without a doubt that his foods will taste good. What will you make for Thanksgiving? How about trying this recipe for the very best Thanksgiving side dish, easy to make in little time. Garlic bread is sure smelly but tasty and healthy in its way, so there is no wrong time to eat it!”

2 loaf artisan French bread (I used 4 Vietnamese baguette)
4-5 heads of garlic
1 sticks of  salted butter
1 bunch of chives and green onions

Grind garlic with a pestle

Wash chives and green onions, then chop them into small pieces.
Add chives and green onions into the mixture of garlic butter, mix well.

Slice baguette into small pieces

Preheat the oven to 350 degrees. Bake at a standard temperature for 10 to 15 minutes to heat the bread, and then brown it off for color under the broiler for a minute or two.
When the bread is finished broiling let it cool for a minute or two. Slice and serve.