No Limit Cooking

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No Limit Cooking

embracing my Viet-American roots and culture, preserving family , , traveling and for cooking inspo.

10/26/2026

Halloween isn’t until next week, but the festivities are already in full swing! We went to our friends’ annual Halloween party, and I brought my smoked “Bat Wings” to creep out the kids and even a few adults. Crazy. Scary. Spooky. Hilarious. Is how I feel when I make these.

They might look crazy, but the flavors are familiar! These Hawaiian-inspired teriyaki wings were smoked on the and turned out super tasty. A little spooky, a lot of flavor, and perfect for your Halloween party spread. Seriously can marinade in any of your favorite soy-based marinades and add food coloring.

Note: I marinaded the chicken wings with 3/4 of the marinade and reserved and reduced remaining marinade to glaze at the end.

Ingredients:
6-7 pounds whole chicken wings
1 cup Aloha shoyu
1/2 cup brown sugar
1/4 cup water
1/4 cup rice w**e vinegar
2 tablespoons honey
1 tablespoon white pepper
6 garlic cloves, grated
1 ginger, few slices
1 tablespoon black food coloring, more as needed

10/21/2026

Súp nui, Vietnamese macaroni soup, with tender pork riblets, pork and shrimp meatballs, and carrots. All ingredients I found in my fridge and freezer. I love the texture of rice macaroni so much! Perfect hearty and comforting soup for gloomy day in the bay!

10/19/2026

Mrs. No Limit fell in love with Dal Tadka during our cruise last summer, and ever since, I’ve been on a mission to find the best version at restaurants, grocery stores, and everywhere in between. Recently, I even borrowed an Indian cookbook, Maya Kaimal’s Indian Flavor Cookbook, from the library to learn Indian cooking techniques and recipes to make it myself.

For our 18th wedding anniversary, I put together an Indian inspired feast featuring homemade Dal Tadka, along with two other family favorites, Tandoori Chicken and Butter Chicken. It’s also pretty cool having an Indian grocery store right by the house where I can pick up all the spices and ingredients I need to bring this meal to life.

I’ve been thinking about this feast all week, and there’s something special about learning a new recipe from a cuisine I’m not as familiar cooking with, and sharing it with the people you love. Eighteen years of marriage, and I’m still digging deep and always trying to find new ways to impress Mrs. No Limit. I nailed it with this one!

10/15/2026

Smoked two racks of Baby Back Ribs in the Traeger Grills seasoned with Traeger Rub and brushed with Kinder’s BBQ sauce. Then I sliced, packed, and brought it over to my parents' house for a spontaneous family BBQ dinner. Siblings were also there so it was super fun! I don’t cook with baby back often so it’s good to get comfortable with it!

10/14/2026

Chilly autumn mornings this week made me crave a simple, warm, comforting bowl of cháo trắng with pork sung and a salted duck egg. I added a couple of scoops of rice to a small saucepan with lots of water, plus a slice of ginger, and cooked it down until it turned to cháo. So yum. What toppings do you like on cháo trắng? Do you call this congee or rice porridge?

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San Jose, CA

Website

http://www.nolimitcooking.com/

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