Updated: Mar 11

This soup is one of my favorite dishes that my mom would prepare for me. So when I moved out, I had to learn and recreate it. In Cambodian, we call it Somlor Machu Youn, which translates to Vietnamese Sour Soup. The flavors are all over the place, you have spicy, sweet, sour...simply U-M-A-MI.


  • 4 cups of chicken stock

  • 2 tablespoon of tamarind paste or tom yum paste

  • 1 lemongrass stalk

  • 2 celery stalk (halved in diagonal)

  • 2 garlic cloves (minced)

  • 2 tablespoons of vegetable oil

  • 1 tablespoon of chili oil

  • 1 teaspoon of salt

  • 2 tablespoons of sugar

  • 3 tablespoons of fish sauce

  • 1 ½ cups of cherry tomato

  • 1 ½ cups of pineapple (sliced into small chunks)

  • 1 cup of shiitake mushroom (diced) or canned straw mushrooms

  • Coriander

  • 2-3 chicken thighs (diced into pieces)

  • 8-10 large tiger shrimps (optional)

  • 1 Thai chili pepper (optional)


1. In a pan, stir fry the garlic until it turns crispy golden. Set aside.

2. Prepare the shrimp: I like to keep the head, shell and tail on, as it gives a bolder flavor and a rich color to the stock. Devein the shrimp and set aside.

3. In a large pot at medium-high heat, pour the chicken stock and add the chili oil, salt, sugar, fish sauce, and the tamarind paste. Once it starts boiling, add the pineapple, celery, and mushrooms. Let everything simmer for about 10 to 15 minutes minutes. Add the chicken and let it cook.

4. Add the shrimp and tomatoes into the pot and let simmer for another 6-8 minutes. You may want to do a taste test and judge if you want it to be spicier (add more thai chili) or sourer (add more tamarind paste).

5. Finally, garnish the soup with the fried garlic and coriander.

6. You can enjoy the soup by itself or with a bowl of rice.

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To celebrate the new spring-summer 2021, Rodeo Drive has been taken over by the colorful characters created by Louis Vuitton Art Director, Virgil Abloh.

The pop-up takes place inside those massive flashy red containers - They do not take any reservations at this time I believe but they welcome walk-ins.

Necessary outfit of the day pictures, because..if we didn't: were we really there?

It would not be a Spring and Summer collection without a touch of neon colors.

Zoooom and his friends, the fun and colorful characters created by Virgil Abloh, appear throughout the collection, giving a nice modern touch to the classic monograms.

I love the use of different materials, such as hologram and vinyl. I remember seeing beauty mogul Jeffree Star wearing the monogram inflatable blouson in one of his videos. It was interesting to see and feel it in person... Sadly it is out of stock online.

I was hoping to experience more interactivity (the millennial in me wants the fun photo booths or some AR that makes Zoooom magically appear behind you) but I am guessing that with covid, things are a bit more restricted. I remember seeing some pictures and videos from the world tour in Shanghai, Tokyo, and Miami being a bit bigger.

BUT, did I have a good time visiting the collection and having the whole space to myself? Yes. Definitely worth the wait. All the installations, artwork, and collection pieces were eye candy and inspiring for my creative brain! I would definitely try to go see it before it continues its tour!

BEVERLY HILLS Open from February 6th to 28th, 2021 468 North Rodeo Drive Beverly Hills, CA 90210

Updated: Mar 8

Here is a simple dumpling recipe, right on time for the Lunar New Year.

The possibilities are endless as you can have so many different fillings.



  • 2 cups of regular flour or glutinous rice flour

  • 3/4 cup of water

  • Cornstarch (for dusting)


  • 6oz of minced Pork or Mushroom (for a vegetarian option)

  • 6oz of Nappa Cabbage

  • 2 stems of Green Onions

  • 2 garlic cloves

  • ¼ cup of fresh grated ginger

  • ½ cup of Chives


  • ½ teaspoon of sesame oil

  • 1 teaspoon of rice vinegar

  • 1 teaspoon of chili oil

  • 2 tablespoon of soy sauce

  • 1 minced garlic clove

  • ½ teaspoon black sesame and chives for the garnish

Step 1: Put all the flour in a large bowl, and slowly add the water in 3 parts. Knead the dough for 5 minutes until there is no dry flour. Note: the dough might not be perfectly smooth right now.

Cover the dough with a damp cloth and let it rest for 8 to 10 minutes. Then, knead again for another 5 minutes, until it's very smooth. Let it rest for another 8 minutes one last time.

Step 2: Cut the dough into four equal pieces and knead them again for 2 minutes. Then, roll them into tubes and cut them into 1 inch balls. With a roller, flatten up until they become a thin and round shaped wrapper.

Step 3: You can use a metal cookie stencil to have them perfectly cut. The one that I am using is 3 inches wide.

Step 4: Mix in all the ingredients for the filling and use about 1/2 tablespoon for each dumpling. You don't want to put too much, or else you won't be able to fold it in.

Step 5: Here is a short demonstration of how to fold. You can find a video at the end of the post with different folding styles.

Step 6: Place the dumplings in the steamer. You can use a steamer liner made out of paper, silicone, or a leaf of the Nappa Cabbage, to prevent the dumplings from sticking to the metal. Steam on medium heat for about 15 to 20 minutes.

Step 7: Meanwhile, mix in all the ingredients for the dipping sauce. I like to top my dumplings with chives and sesame. And for an extra kick, drizzle with chili oil.

Bonne appétit!

This video down here shows 5 ways to fold dumplings:

Voici une recette de dumplings simples, juste à temps pour le Nouvel An Lunaire.

Les possibilités sont nombreuses puisque vous pouvez créer des sgarnitures différentes.


Pâte de dumpling:

  • 2 tasses de farine de blé régulière ou de riz

  • 3/4 de tasse d'eau

  • 1/2 tasse de fécule de maïs pour le saupoudrage


  • 6oz de porc hâché (ou champignon pour une option végétarienne)

  • 6oz de chou nappa

  • 2 tiges d'onion vert

  • 2 gousses d'ail râpée

  • ¼ tasse de gingembre râpé

  • ½ tasse de ciboulettes


  • ½ cuillière à thé d'huile de sésame

  • 1 cuillière à thé de riz de vinaigre

  • 1 cuillière à thé d'huile de chili

  • 2 cuillère à soupe de sauce soya

  • 1 gousse d'ail râpée

  • ½ cuillère à thé de sésame noire & ciboulettes pour la garniture

Étape 1: Mettez toute la farine dans un grand bol et ajoutez lentement l'eau en 3 parties tout en mélangeant. Pétrir la pâte pendant 5 minutes jusqu'à ce qu'il n'y ait plus de farine sèche. Remarque: la pâte peut ne sera pas parfaitement lisse pour le moment.

Couvrir la pâte avec un chiffon humide et laisser reposer pendant 8 à 10 minutes. Ensuite, pétrissez à nouveau pendant 5 minutes, jusqu'à ce que la pâte soit lisse. Laissez reposer encore 8 minutes.

Étape 2: Coupez la pâte en quatre morceaux égaux et pétrissez-les à nouveau pendant 2 minutes. Ensuite, roulez-les en tubes et coupez-les en boules de 1 pouce. Avec un rouleau, aplatissez jusqu'à ce que la pâte ronde et d'une épaisseur fine.

Étape 3: Vous pouvez utiliser un pochoir à biscuits en métal pour les avoir que votre enveloppe soit uniforme. Celui que j'utilise est de 3 pouces de large.

Étape 4: Mélangez tous les ingrédients pour la garniture et utilisez environ 1/2 cuillère à soupe pour chaque boulette. Vous ne voulez pas en mettre trop, sinon vous ne pourrez pas le plier.

Étape 5: Voici une vidéo démontrant 5 techniques de pliages:

Étape 6: Placer less dumplings dans un cuiseur à vapeur. Vous pouvez utiliser une doublure en papier, en silicone ou une feuille de chou Nappa fonctionnera parfaitement, afin d'éviter que les dumplings collent sur le métal. Cuire à la vapeur à feu moyen pendant environ 15 à 20 minutes.

Étape 7: Pendant ce temps, incorporer tous les ingrédients pour la sauce. J'aime garnir mes dumplings de ciboulette et de sésame. Et pour la fin, arrosez le tout avec un peu d'huile de chili.

Bon appétit!