Linna Eats

Linna Eats Good food deserves a good story!

02/08/2026

💚 GAME DAY EATS 💙

Highly addicting, fried SE Asian style egg-rolls! You cannnnot just stop at 1!!

I LOVE this creative space cuz you can LITERALLY learn SO MUCH from some of the best teachers & inspirations. Frying hack I learned from ! My mom was BLOWN away after seeing this! We ain’t never frying any other way 😂 && meat dividing hack from ! 🫶

INGREDIENTS (36 Eggrolls):
- 2Ibs of ground chicken thighs (sautéd for 3 mins on high heat)
- 1.5 tbsp of chicken powder
- 2 tsp of sugar
- 1 tbsp of black pepper
- 1 tbsp of fish sauce
- 1.5 tbsp of oyster sauce
- 1 large egg
- Dash of MSG
- 1 cup of presoaked wood ear mushroom (chopped)
- 2.5 cups of shredded carrots
- 1 cup of shredded onions
- 2 cups of bean thread noodles (pre-soaked & chopped)
- Mix of 1 tsp of cornstarch and water for sealing

I used Eggroll wrappers by Wei-Chuan. Feel free to use ground pork or turkey.

Enjoy!

*LINK IS IN MY BIO FOR THE PRESTO DEEP FRYER*

02/06/2026

This Lunar New Year, I wanted to honor my Chinese roots through learning, appreciation, and growth. Not from a place of full authenticity, but from intention.

My parents carry both Cambodian and Chinese roots, and while we mainly practiced Cambodian traditions growing up, Lunar New Year was always around us. This year, I brought together dishes that live in both cultures through flavors I grew up with that connect across both cultures.

From Cha Mee Sua (stir fried vermicelli noodles) Kaw Sach Chruk (braised caramelized pork belly) to banh chanuk (sweet dumplings) in a ginger syrup with sweet coconut milk.

Each dish reminds me how deeply connected our food cultures truly are. Even when the flavors shift and the techniques change, the heart of the meal stays the same: family, tradition, and the stories passed down through every shared table.

Huge thank you to for being a pivotal part of making this possible in helping bring tradition, culture, and food together in such a meaningful way.

All ingredients in today’s spread were purchased from T&T Supermarket. With many items that can be found via the T&T Supermarket app or the website

01/27/2026

Would you meal prep PHO? 👀🍜

I made 10–12 servings = ZERO boredom! Hot Sauce makes every bowl hit.

Recipe inspo by is so innovative & so tasty!

INGREDIENTS:
1 Whole chicken from
2.5 gallons of water
3 whole onions
1 large k**b of ginger
5pcs of star anise
2 tsp of fennel
1pc of cardamon
2 cinnamon sticks
2 tsp of cloves
2 tsp or coriander seeds
1.5 tbsp of granulated chicken bouillon
1 tbsp of MSG
6 smalls lumps of rock sugar
1/2 cup of Phu Quoc Chin Su fish sauce
6 stalks of green onions

To a pan on medium high heat, toast the dried aromatics (star anise, fennel, cardamom, cloves, coriander seeds, cinnamon sticks) for 2mins then transfer into a spice bag or basket

To the same pan, or over direct heat, air fryer or oven; toast the onions and ginger until slightly charred. Flipping each side (not pictured)

Bring water to medium heat then add the whole chicken along with the spice basket, onions, ginger, dry seasonings & fish sauce

Simmer on medium heat for a minimum of 30mins or up to 1.5 hours

During the last 15 mins, remove the chicken from the stock and add green onions

Taste, and adjust to taste

Assemble the fresh cooked noodles at the bottom then place the divider on top, fill this layer with your protein, fresh veggies & hot sauce. Once the broth has cooled down, divide them into a separate soup container.

I loveeeee these containers! They’re so convenient & keeps my ingredients fresh. These soup containers can be found ! Thanks to my good friend .exe for these 💕

01/21/2026

Still dreaming about this omakase experience .wa! It was one of those meals you wish you could relive over & over again ✨

Thoughtfully curated, incredible quality, satisfying, & made with so much intention. Every course felt like a surprise & an adventure!

Easily one of the best dining experiences we’ve had.

For $200 per person, this is what we were welcomed with:

• 5 seasonal appetizers
- miso soup, ceviche, chips to pair, house salad & takoyaki

• Chawanmushi (steamed egg custard)

• 6-piece sashimi
- madai, shima aji & flounder

• 4-piece white fish nigiri
- madai, flounder, hamachi belly, kanpachi belly

• 4-piece salmon nigiri:
- salmon belly, king salmon, sockeye salmon, classic salmon

• Melt-in-your-mouth tuna nigiri:
- otoro, kamatoro, bluefin tuna finished with UNI

• Cooked selection:
– unagi, abalone, & amaebi

• Seared A5 wagyu nigiri

• Finished with a super refreshing ponzu sherbet

**Grilled black cod & assorted tempura (not pictured)

Every bite felt intentional & full of heart. If you love sushi, omakase, this is ONE experience you don’t want to miss 🤍🍶

📍9441 192nd Ave E.
Bonney Lake, WA 98391

seattlefoodie

01/15/2026

Let’s goooooo ✨😋

01/04/2026

DEVOURING Cluck & Crunch with my girl ! Crispy, juicy, and deeply comforting.

I’m a sauce girly through and through, so my chicken must be dunked (ranch is always my go-to).

Beyond that, my favorite way to enjoy fried chicken is with balance: something spicy, crunchy, and citrusy like mango or papaya salad, plus rice! ALWAYS rice.

Fast, casual, grab & go vibes

📍14330 Lake City Way NE
Seattle, WA 98125

12/11/2025

Tender abalone, slow-kissed with garlic butter and a deep, savory fish sauce blend.

INGREDIENTS:
4 pcs of abalone
1 tbsp of salt
3 cups of warm water
1/2 cup of unsalted butter
2 tbsp of minced garlic
1 tsp of sugar
2 tsp of fish sauce
Cilantro & birds eye chili & Chin Su hot sauce as preferred

ABALONE PREP:
- Sprinkle salt over the abalone for 5mins then transfer into warm water
- Submerge the abalone in water for 5mins then remove from the water
- Gently brush the abalone to clear away any grit or residue until perfectly clean
- Gently rinse under clean water 2x
- Slice the abalone in cross sections
- To a pan on medium heat, add butter, garlic and sauté for 3 mins or until the garlic becomes an amber color
- Add sugar, MSG, fish sauce & sauté on low medium heat then add the abalone to sear on each side for 1min
- Remove from the pan, let it slightly cool then thinly slice the abalone
- Return the sliced abalone back into the shell & garnish wit cilantro, Birds Eye chili & garlic butter fish sauce &

12/10/2025

Checked out in Federal Way, WA and everything felt so thoughtfully made. The lemongrass beef patty Bánh mì was a first for me & was incredibly juicy, tender, and full of bright lemongrass flavor.

The house special had that cozy breakfast sandwich vibe with Vietnamese flavors. Loaded with meats, sausage, and a fried egg.

The combo ham is my typical go-to and this was another fav, especially with their peppery house pâté.

The grilled pork is a classic as well, with small bits of marbled pork fat that gave it a dynamic flavor profile.

The matcha brûlée with mochi boba, was heaven sent! So creamy and delicate like a light soft-serve and the mochi was so pillowy.

The purple grape snowy was delicious! Not a favorite butttt only because I tend to favor beverages that are on the richer and more creamier side. It had a super nostalgic flavor of grape hi-chew which was lots of fun!

Check out out in Federal Way, WA! Their super artisanal bánh mì, refreshing beverages, and delicious desserts are all thoughtfully crafted and seriously so tasty.

11/27/2025

Welcome to the last episode of my holiday series where we take traditional thanksgiving & give it a non-traditional twist. We’re skipping the sweet potatoe yams this year & making pillowy soft sweet potato cinnamon rolls!

LITERALLY THE BEST CINNAMON ROLLS I HAVE EVER HAD IN MY LIFE ✨🫶

**SEE COMMENTS SECTION FOR THE RECIPE & INGREDIENTS

11/27/2025

Today’s slow braised French classic: Boeuf Bourguignon

INGREDIENTS:
6 slices of thick smoked bacon
5Ibs of beef short ribs
1.5 tbsp of oil
1.5 tbsp of salt
1 tbsp of black pepper
1.5 cups of Pinot Noir
4 stocks of chopped celery
4 stocks of chopped carrots
1 chopped yellow onion
1.5 tbsp of garlic
1.5 tbsp of flour
32oz of fire roasted canned tomato’s
4 cups of water
2 sprigs of rosemary
6 sprigs of thyme
5 bay leaves
1/4 stick of butter
1/2 cup of pearl onions
Medley of king oyster mushrooms, maitake, beech

INSTRUCTIONS:
1. Sauté bacon on high heat until crisp, remove from pan & set aside

2. Season short ribs with 1/2 tbsp of salt & black pepper

3. Add 1.5 tbsp of oil onto the same pan & sear ribs on high heat

4. Once a golden crust is formed, remove from pan and transfer to a baking dish

5. To the same pan add in the chopped celery, onions, carrots & sauté for 5mins on medium heat

6. Add flour, garlic & sauté for 3mins

7. Add Pinot Noir & simmer for 7mins

8. Add canned tomato’s, water & simmer for 5mins

9. Preheat oven to 325 degrees

10. Transfer the stock to the baking dish over the ribs & add in thyme, rosemary, bay leaves, remaining salt + pepper

11. Mix ingredients, cover with foil & transfer into the oven

12. After 2.5 hours of baking, rotate the ribs & add potato’s (covered)

13. At the last 1/2 hour of baking, add butter to a pan on medium heat, return bacon to pan, add mushrooms & sauté for 3mins, then transfer onto Boeuf Bourguignon

** BAKE FOR 3.5-4 HOURS UNTIL DESIRED TENDERNESS

PCC Community Markets makes holiday cooking and day to day meals easy, comforting & inspiring.

**Load up on this tasty Pinot Noir amongst many vast selections of wine from 12/3-12/16 with 20% off all wines over $20

**For the holidays you can also place an order with PCC for organic turkey, beef roasts, spiral sliced ham & salmon. Join the co-op & get 20% off select mains during the holiday season!

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