No Limit Cooking

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San Jose, CA
No Limit Cooking

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

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?

10/13/2026

We have California Fish Grill at home. Quick and easy broiled sheet pan fish and shrimp seasoned with half Cajun seasoning and half lemon pepper seasoning and finished with some butter. Served with basmati rice, kale salad, and roasted some kabocha squash as sides. Felt a little healthy and need more of this in my life. Perfect weeknight meal

10/10/2026

I’ve been craving Cơm Gà Hải Nam, Vietnamese Chicken Rice for the past few weeks. When the girls didn’t know what they wanted for dinner today, I stopped by the store on the way home from picking them up from school and spent about $20 on ingredients to make a simple, delicious, comforting chicken and rice meal for the whole family. Love all the gingery aromatic goodness and moist and tender slow simmered chicken. I added turmeric to the broth to make the chicken skin extra yellow. Can’t wait share the recipe reel!

Chicken 1 Whole Chicken (4-5 Pounds) 10-12 cups of water
4 Shallots 6 ounces ginger
6 ounces daikon
5-6 white part green onion
1/4 cup fish sauce
2 teaspoons salt
1 small piece rock sugar
1 teaspoon turmeric
Pinch of MSG

Chicken Rice Ingredients: 2 cups of Jasmine Rice, rinsed
4 cups of chicken broth  1 Ginger k**b (~ 4 inches) 2 garlic cloves, minced 2 teaspoon salt
2 tablespoons Chicken fat  
Ginger Scallion Sauce
1/4 cup neutral oil
1 bunch green onions, finely chopped
2 ounces ginger, finely minced
1/2 teaspoon salt

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San Jose, CA

Website

http://www.nolimitcooking.com/

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