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Amanda Ho

@feedingmimsy

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Unseriously navigating my 20s as mimsy’s mom
🍳 Approachable recipes & mom jokes
🥢 My toddler actually eats what I eat. Let me show you how | NJ
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If you know toddlers, you know that toddler hunger does NOT wait. These are some things I love to batch cook at the beginning of the week, so that I have something ready to go whenever it strikes: - Baked chicken thighs (garlic, onion, & paprika goes with everything!) - Oven-roasted Korean sweet potatoes - Chinese braised eggs - Spinach muchim - Sliced apples & oranges Comment or DM for any recipes or instructions! by @feedingmimsy
Miso ramen without having to leave home is peak coziness 🍁 🍂 🍜 Creamy Miso Chicken Ramen Chicken • 1–1¼ lb boneless chicken thighs • 1 tbsp low-sodium soy sauce • 1 tsp mirin • ½ tsp sesame oil • 1 garlic clove, grated • ½ tsp grated ginger • 1 tsp neutral oil Miso Broth • 4 cups low-sodium chicken broth • 1 cup unsweetened soy milk • 3 tbsp white miso paste • 1 tbsp sesame paste or tahini • 1 tbsp low-sodium soy sauce • 1 tsp sesame oil • 3 garlic cloves, minced • 1 tbsp grated ginger • ½ small onion, diced (I used scallion whites) • 1 tsp neutral oil • ½ tsp sugar (optional) • White pepper, to taste Noodles & Toppings • 8–10 oz ramen noodles • 2 baby bok choy • 1 cup corn • 2 scallions • 2–3 eggs (optional) • Sesame seeds • Nori • Chili oil (optional) Instructions 1. Marinate the chicken: Combine soy sauce, mirin, sesame oil, garlic, and ginger. Coat chicken thighs and marinate for 10–15 minutes. 2. Cook the chicken: Heat oil in a skillet over medium-high heat. Sear chicken for 5–7 minutes per side until golden and cooked through (165°F). Don’t let it stick to the pan like I did 😂 Rest for 5 minutes before slicing. 3. Build the broth: Heat oil in a pot over medium heat. Sauté onion for 3–4 minutes, then add garlic and ginger. Cook for another minute until fragrant. 4. Simmer: Add chicken broth, sesame paste, soy sauce, sesame oil, and optional sugar. Stir well and simmer for 5–8 minutes. 5. Add the miso: Reduce heat to low. Whisk miso paste with ½ cup hot broth until smooth, then stir back into the pot. Add soy milk and gently heat without boiling. 6. Prepare the noodles: Cook ramen noodles separately according to package instructions. Blanch bok choy until tender and warm the corn. 7. Assemble: Divide noodles into bowls and ladle over the creamy miso broth. Top with sliced chicken, bok choy, corn, and optional eggs. 8. Garnish: Finish with scallions, sesame seeds, nori, and chili oil if desired. by @feedingmimsy
The good ol’ times 🥲 by @feedingmimsy
Almost set off the smoke alarm with this one. Yes, I let her add yoggies to her plate. And apologies to @miso.and.butter for exposing you like this. Steak * 1½ lb flank steak, skirt steak, or NY strip * 2 tbsp oyster sauce * 1 tbsp low-sodium soy sauce * 1 tbsp fish sauce * 1 tbsp brown sugar/sweetener * 2 cloves garlic, minced * ½ tsp black pepper * 1 tbsp neutral oil Nam Jim Jaew (Sauce) * 2 tbsp fish sauce * 2 tbsp fresh lime juice * 1 tbsp tamarind concentrate, diluted if very thick * 1–2 tsp palm/brown sugar/sweetener * 1 tbsp toasted rice powder * 1 tbsp finely chopped shallots * 1 tbsp chopped cilantro * 1 scallion, finely chopped * Optional: ½–1 tsp Thai chili flakes (adjust to taste) For Serving * Jasmine or sticky rice * Cucumber slices * Fresh lettuce * Thai basil or cilantro 1. Combine oyster sauce, soy sauce, fish sauce, brown sugar, garlic, black pepper, and oil. Coat steak thoroughly and refrigerate for 30 minutes to 2 hours. 2. Toast rice flour over medium/low heat for about 8-10 minutes. 3. Combine fish sauce, lime juice, tamarind, sugar, toasted rice powder, shallots, cilantro, scallions, and chili flakes. Stir until the sweetener dissolves. 4. Heat a skillet or grill over medium-high heat. Remove steak from marinade and pat off excess liquid to prevent burning. Cook approximately 3–5 minutes per side, depending on thickness, until your preferred doneness. Rest for 5–10 minutes before slicing. 5. Slice steak thinly against the grain. Arrange on a platter with cucumber, lettuce, and fresh herbs. Serve the nam jim jaew on the side for dipping. 👶 BLW Modifications 6–9 months: Offer very tender, finely shredded or minced, fully cooked beef moistened with water or unsalted broth. Skip the dipping sauce. 9–12 months: Serve finely chopped tender beef with soft rice and cooked vegetables. 12+ months: Offer thin, small pieces of tender steak with rice and cucumber cut appropriately for chewing ability. by @feedingmimsy
I didn’t measure anything, but maybe if I did she would’ve eaten it? by @feedingmimsy
I’ll take a mess for some peace & quiet ✌🏻 by @feedingmimsy
Only the real ones will catch the dad joke. Instant Pot Beef Pho (Phở Bò) Ingredients • 3 lb beef knuckle bones • 1½–2 lb beef brisket • 1 lb honeycomb tripe (optional) • 1 lb beef balls • 1 onion, halved • 4-inch piece ginger, halved • 1 pho spice bag • 2-3 tbsp chicken bouillon powder • 8 cups water (or up to the Instant Pot’s max-fill line) • 1 tbsp fish sauce, plus more to taste • 1–2 tbsp rock sugar • Salt & pepper, to taste • Rice noodles, scallions, cilantro, Thai basil, lime, and bean sprouts Instructions 1. Blanch beef bones, brisket, and tripe for 5–10 minutes. Drain and rinse. 2. Char onion and ginger. If not using a pre-assembled spice bag, toast spices until fragrant. 3. Add bones, brisket, tripe, onion, ginger, spices, fish sauce, sugar, and water to the Instant Pot. 4. Pressure cook on HIGH for 60 minutes, then naturally release for 20–25 minutes. 5. Remove brisket and tripe. Strain broth, then add fish sauce, chicken bouillon powder, and salt & pepper to taste. 6. Add beef balls and simmer uncovered for 20 minutes. 7. Thinly slice brisket against the grain and cut tripe into strips. 8. Serve with cooked rice noodles, sliced meats, beef balls, hot broth, and fresh garnishes. BLW tips: 6–9 months: Offer very tender, finely shredded brisket and soft rice noodles, with minimally salted/watered-down broth served separately. 9–12 months: Serve moist shredded beef, soft noodles cut as needed, and a little broth before adding fish sauce or salt. 12+ months: Serve tender, bite-sized brisket, soft noodles, and lightly seasoned broth. Cut long noodles into manageable lengths. by @feedingmimsy
But it was Danish Day… 🥲 by @feedingmimsy
Al’s Pancake World wouldn’t have forgotten the peanuts… Chicken & Marinade • 1½ lb boneless, skinless chicken thighs, cut into ¾-inch cubes • 1 tbsp low-sodium soy sauce • 1 tbsp Shaoxing wine (or water) • 1 tsp cornstarch • 1 tsp neutral oil Kung Pao Sauce • 2 tbsp low-sodium soy sauce • 1 tbsp Chinese black vinegar (or rice vinegar) • 1 tbsp oyster sauce • 1 tbsp brown sugar/honey/maple syrup • ¼ cup water • 1 tsp cornstarch Stir-Fry • 2 tbsp neutral oil • 3 garlic cloves, minced • 1 tbsp grated ginger • 4 scallions, whites and greens separated • ½ red bell pepper, diced (optional) • ½ cup roasted unsalted peanuts • ½ tsp Sichuan peppercorns, lightly crushed (optional) • 4–6 dried red chilies (optional, for adults) Instructions 1. Marinate the chicken. Combine chicken with soy sauce, Shaoxing wine, cornstarch, and oil. Let marinate for 10–15 minutes. 2. Make the sauce. Whisk together all sauce ingredients until smooth. 3. Cook the chicken. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and sear for 3–4 minutes, then stir-fry until nearly cooked through. Remove from pan. 4. Sauté the aromatics. Add remaining oil, garlic, ginger, scallion whites, and bell pepper. Stir-fry for 1–2 minutes until fragrant. 5. Combine. Return chicken to the pan. Pour in sauce and toss for 2–3 minutes until glossy and thickened. 6. Add peanuts. Stir in roasted peanuts and scallion greens just before serving. 7. Make it spicy for adults! For the classic Sichuan kick, briefly toast dried chilies and Sichuan peppercorns in a little oil in a separate pan. Drizzle the infused oil over adult portions. by @feedingmimsy
Was probably gonna do something productive, but oh well. by @feedingmimsy
A traditional Chinese medicine-inspired recipe (although the cold yogurt probably isn’t approved 🥶). I also love this as cereal in a bowl of soymilk! ngredients • 2 cups rolled oats • ½ cup walnut pieces • ½ cup unsalted peanuts • ¼ cup sunflower seeds • ¼ cup dried jujubes (red dates), pitted and chopped • 1 oz raisins • 2 tbsp dried goji berries • 2 tbsp ground black sesame • ¼ cup maple syrup • 3 tbsp neutral oil • ¼ tsp salt Instructions 1. Preheat oven to 325°F and line a baking sheet with parchment. 2. Combine oats, walnuts, peanuts, sunflower seeds, ground black sesame, and salt. 3. Whisk together honey, oil, and vanilla. Pour over dry ingredients and mix thoroughly. 4. Spread evenly onto the baking sheet, pressing down gently. 5. Bake for 25–30 minutes until golden, rotating the pan halfway through. 6. Let cool for 5–10 minutes, then mix in chopped jujubes, raisins, and goji berries (so they don’t get a lil burnt like mine did 😂) 7. Cool completely before breaking into clusters. Enjoy with yogurt or milk! by @feedingmimsy
Anyone else’s asian parents recently develop an irrational fear of “the unknown ingredients” in store-bought fish balls? You can thank mine for the inspiration behind this recipe! Fish Cake Batter • 1 lb cold cod or pollock (used cod, but want to try pollock for more springiness next time) • 1 egg white • 3 tbsp potato starch • 1 tbsp ice-cold water • 1 tsp sesame oil • 1 tsp low-sodium soy sauce • 1 tsp sugar • ½ tsp grated ginger • ½ tsp salt • ¼ tsp white pepper • 1 tbsp extra potato starch (for frying) • Neutral oil for frying 🍲 Broth • 6 cups water (I used chicken broth + water) • 6–8 dried soup anchovies (or dashi powder) • 3-inch piece of kombu (or dashi powder) • ½ Korean radish, sliced • 2 garlic cloves, crushed • 1 tbsp Korean soup soy sauce • 2 scallions, chopped • Cooked udon noodles • Optional: carrots or enoki mushrooms Instructions 1. Chill cubed fish in the freezer for 15–20 minutes until very cold. 2. Process fish with salt until smooth and sticky (1–2 minutes). Add remaining batter ingredients, except extra starch, and process until elastic. 3. Divide batter in half. Add extra starch to one half, shape into thin patties, and fry until golden and cooked through. 4. Simmer water, anchovies, kombu, radish, and garlic. (Or use dashi powder for a shortcut) Remove kombu after 10 minutes; simmer another 10 minutes, then remove anchovies. 5. Shape remaining batter into balls and gently poach in broth for 6–8 minutes, until cooked through. 6. Add fried eomuk, noodles, soup soy sauce, and optional vegetables. Simmer 3–5 minutes. 7. Finish with scallions and enjoy! 👶 BLW Modifications 6–9 months: Offer soft, unsalted fish cake strips and tender radish. 9–12 months: Serve soft fish cake in long, thin, strips, with unsalted broth. 12+ months: Serve bite-sized fish cakes, tender vegetables, and lightly seasoned broth. Quarter round fish balls lengthwise. by @feedingmimsy

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