Friday, September 16, 2011

Salmon Burgers

1 1/2 lb of fresh ground salmon
1 small onion minced
2 eggs
1 cup of bread crumb or Italian bread crump
3 T of Worcestershire sauce
1/4 t of hot sauce
1/4 t of black pepper
1 cup of grated cheddar cheese
4 T of fresh parsley
1 t of old bay seasoning
1/2 cup of parmesan cheese for coating or dusting before frying
Butter or olive oil to fry the burger

In a big bowl mix everything together till well combine
Chill the mixture in the refrigerator for 20 minutes
Make 6 big patties
Coat or dust your burger patty with Parmesan cheese before frying
In a hot none stick fry pan add butter or olive oil
Fry each side of patty about 4 minutes or till golden brown

If you don’t like fry bake in the oven at 375 degree for 20 minutes or till the salmon is done.

Serve as salmon burger or salmon cake with lime juice and Tartar sauce.

Lemon Grass Salmon Patty

Prahet Khmer
1 lb of fresh salmon paste (I did it by hand)
1/2 cup of kreoun ( this is a lemongrass paste with 2 stalks of lemongrass, 5 kaffir lime leaves, 5 garlic cloves, 2 finger roots, 2 pieces of galangal) blend in a food processor or use mortar and pestle.
1 T of Knorr chicken bouillon
2 T of cornstarch
1/2 T of baking powder
1/2 cup of water + 1/4 cup of water
1 T of sugar
1 T of fish sauce
1 T of seasoning soy sauce

Mix the fish paste and lemongrass paste and the rest of the seasoning together include water.
The fish paste may look soft, but don’t worry because it will firm up in the refrigerator.
Chill the mixture in the refrigerator for at least an hour.
Then form into patty
Put ¼ cup of vegetable oil or olive oil in nonstick fry pan
Fry each side of the salmon patty for 4 minutes each or till golden brown
Take it out and let it cool down on paper towel.

Serve with lime juice recipe

Squeeze half lime in to a bowl
1 T of fish sauce
1 birth eyes chili chopped
Half of green onion chopped white part
Mix everything together and dip the salmon cake into it.

Friday, June 3, 2011

Home Made Italian Marinara Sauce

Italian Pasta sauce (Marinara sauce)

2 cans (14.5oz) of stewed tomatoes
1 can (6oz) of tomato pastes
1/4 cup of chopped fresh parsley
2 cloves of minced garlic
1 T of fresh oregano
1 T of Italian seasoning
1 t of salt
1/4 t of ground fresh black pepper
1/2 onion diced
1/4 cup + 2 T olive oil
1/2 cup of cooking white wine
1 pkg of sweetener (optional)

Put everything together (except the sweetener) in the blender and blend it till smooth.
Pour the sauce in a medium sauce pan and turn the heat to medium till bubble
Add the sweetener if needed up to you.
Then turn the heat to simmer for 15 minutes.
Turn the heat off and ready to serve on pasta.
You can freeze left over sauce very nicely in a container for later.

Serve with my homemade Italian sausage and any kind of pasta; just pour this sauce over the pasta.


Sunday, May 22, 2011

Pan Fried Rainbow Trout


Any trout from Costco, We went fishing during trout season
Clean and take out the bone from the trout
In a big bowl mix 1 cup of flour, 1 t of salt and ½ t of black pepper
Add 1 T of Johnny’s garlic spread seasoning from Costco to the mixture

In a nonstick fry pan add half cube of butter over medium heat till hot
Coat the fish with the flour mixture
Put one or 2 pieces of fish at the time to the fry pan
Fry each side of fish till golden brown and crispy
Then turn to the other side fry till it is done
Take it out and let it cool a bit before serving
You can serve pan fried trout with Tartar sauce and lime juice with wild rice or brown rice


Italian Sausage

Italian Sausage

3 lbs of ground pork with 25% fat
1 T of Spaghetti seasoning (this is from Costco)
1 T of Italian seasoning
2 T of fresh chopped Italian Parsley
3 T of dry red wine or red wine vinegar
1 T of salt
1 T (optional if you like sweet sausages)
1 T + 1 1/2 t of Paprika
1 1/2 T of toasted funnel seeds (it is best if you crush it in a mortar and pestle)
1 t of Cayenne
1 t of ground Anise
3 T of minced garlic
1 t of fresh ground black pepper
1 t of crush chilies (optional for spicy sausages)
1 cup of apple juice

Pork casing

Sprinkle evenly all the spices over the ground pork, then mix it with your hand till it all well combine.
Wash and clean the casing very well before stuffing
Using the Kitchen Aid to stuff your sausages

Note: You can also add sauté green bell pepper and onion, it tastes a bit different but I like it.
Chopped 1 green bell pepper and 1 onion
In a fry pan add 3 T of olive oil over medium heat
Sauté the bell pepper and onion till soft
Add to the meat mixture and mix it well with your hand
Then stuff the mixture into casing.

I fan dry my sausage first before put in the freezer or refrigerator.
This recipe gives you about 15 big sausages or 20 small sausages.

Note: you don't need to stuff the sausage into casing, you can use it as ground sausages for anykind of pasta with my homemade Marinara pasta sauce.


Tuesday, April 26, 2011

Mango Salad


1 Shredded green mango from the Asian store, American grocery store don’t sell green mango
2 T of sliced shallots
1 clove of garlic
1 T of palm sugar or sugar
2 Thai chilies minced
1 to 2 T of fish sauce (start with one T)
1 T of lime juice
1/4 cup of chopped mint or cilantro for garnish
crush peanut for garnish

Mix everything together and serve with grill fish, shrimps, dried shrimp or khmer sausages.

Peanut Vegetable Noodle


You need 8oz half package of vegetable noodle from Central market or any Asian store
1 cup of sliced meat, shrimp, chicken or tofu up to you this recipes work well with tofu

1/2 can of coconut milk or 1/2 cup of chicken broth or water
3 T of smooth peanut butter
3 T of seasoning soy sauce
2 T of lime juice
1 T of sugar
1 t of curry power or red curry paste
1 t of crush chili
Mix all the ingredients in a bowl till well combine, taste your peanut sauce and adjust to your liking

3 T of Sesame oil for stir fry
3 cloves of minced garlic for stir fry

2 T crush peanut for garnish or sesame seeds
Cilantro or green onion for garnish (optional)

In a hot wok add sesame oil add garlic stir fry till brown, but not burn
Add meat or tofu, stir fry till tender or the meat is done
Add noodle mix well
Add peanut sauce mix quickly till the noodle heat through
Turn the heat off garnish with cilantro, green onion and crush peanut
Serve hot

Note: this noodle is sticky it has to be served right away or it won’t taste good

Monday, April 25, 2011

Filipino BBQ Pork

1 lb of pork loin, or shoulder, or pork butt thinly sliced
1 pg of Mama Sita’s Tocino seasoning mix

2 T of seasoning soy sauce
1/4 cup of oil to fry the meat

Marinate the meat for few hours in the refrigerator.
Heat oil on a-non stick fry pan till hot
Add meat and cook for about 4 minutes each side or till the meat is done
If you don’t like it fry you can grill your meat.

Serve with cucumber red onion salad on a plate of steam rice or steam baby Bok Choy.
This BBQ seasoning is sweet and salty.

Easter Egg Leftover Potato Salad


What do you do when the kids done with Easter Eggs that they color? I don’t want to through it away so I make egg salad. If you peel the eggs and boil again the color will go away some and the eggs will look a bit better without color on it.

Here what you need,

Cook 3 medium size potatoes cut to bite size
8 Easter eggs chopped to small pieces
1/4 cup of mayonnaise
1/4 cup of Ranch or Caesar dressing
1 T of yellow mustard
2 green onions chopped
1/4 cup of chopped parsley
1 cup of chopped celery
1/2 t of paprika
Salt and pepper to taste

Now mix everything together and adjust the taste to your liking. You can add more mayonnaise or salad dressing.

You can make egg sandwich with this recipes, just don’t add potato to it.

Wednesday, April 20, 2011

Easy Orange Chicken


Sometimes I am busy, so to make orange chicken from scratch takes a lot of time. I bought the panda orange sauce from Costco or Safeway. This orange sauce works great for my orange chicken.

Here’s what you need,

1 cup of orange sauce from Costco or Safeway

1 lb of chicken cut to bite size
Tempura mix for batter
Green onion for garnish
1 T of thinly sliced ginger
Oil for deep fry

Mix tempura batter in a bowl according to package.
Heat oil on medium heat in a wok
Deep one piece of chicken to batter and drop it in hot oil, drop 5 or 6 pieces at one time
Deep fry till golden brown, take it out and drain on paper towel set aside
Repeat the rest of the chicken

In a non-stick stir fry pan, add 1 T of oil heat till hot, then add ginger, fry till it smells good! (about a minute)
Now add chicken and stir fry with the ginger for few seconds
Then add the sauce, mix it well till the chicken heated thoroughly
Add green onion and turn the heat off.

Monday, April 18, 2011

Lettuce Wraps


1 lbs of ground chicken or pork, it is best if you dice the chicken to small pieces.
1/4 cup of diced mushroom
1/4 cup of diced water chestnut
1/4 cup of diced bell pepper or carrot
1/4 cup of diced celery
1/4 cup of chopped onion
2 cloves of minced garlic
2 green onion thinly slice
Cilantro for garnish
1 head of lettuce

For the noodle
You need one bunch of bean thread noodle break apart and puff in hot oil only need few second with hot oil.

Stir fry sauce
1 t of white vinegar or rice vinegar
1 t of chili sauce
3 T of hoisin sauce
2 T of soy sauce
1 T of sesame oil (optional)
Mix them all in a bowl and set aside

In a hot wok add 1 T of oil sauté the garlic till brown
Add mushroom, water chestnut, bell pepper or carrot, celery, onion and stir fry till it is tender or soft enough, take it out and set aside

Add another tablespoon of oil in to the wok stir fry the chicken till done or meat turns white, and then add the vegetables back, then add the stir fry sauce mix well till it all heat through.
Add green onion mix it together then turn the heat off.

When ready to serve spoon the chicken mixture into lettuce leave, if you cut around the lettuce a bit you will have a cup size to hold your chicken better.

I make sauce to go with this lettuce wrap by mixing a combination of hoisin, rice vinegar, and chili sauce and add a bit of water if it is too thick. Adjust the taste to what you like.

Sunday, April 17, 2011



4 chicken breasts or 1 lb of chicken tenders
1 cup of teriyaki marinate sauce from any store
3 T of lemon juice
1 T of minced garlic
1 to 2 T of sesame oil
1 T of minced garlic

In a big Ziploc bag add the chicken with all the ingredients and marinate at least 4 hours or overnight
If you use chicken tender make sure thread with skewer to prevent it from falling into the grill
Preheat your grill to medium and oil it so the chicken won’t stick to it.
Grill your chicken for about 5 minutes on each side or till it done.
Serve with rice and mango fruit salsa.

Tilapia Curry

Tilapia CURRY

1 lb of tilapia sliced thin (no bone only meat part)
1 can of coconut milk (save about 2 T for topping)
1 T of fish sauce
1 T of sugar
2 dried red big Mexican chilies (this is not hot, but it gives color to the food)
5 cloves of garlic
2 pieces of galangal
1/4 cup of sliced lemongrass about 1 stalk of white part only
1 T of kapi this is Thai shrimp paste
1 T of red curry
1 cup of thinly sliced collard green or Chinese broccoli only the leaves part
6 kaffir lime leaves cut to thin pieces. Save a bit just for garnish on the top.

Soak the dried red Mexican chilies in warm water till soft, squeeze the water off then cut it to small pieces set aside.

In a mortar and pestle pound the lemongrass, garlic, galangal; kaffir limes leaves, Mexican chilies to pastes
Then add shrimp paste, and red curry paste pound it all together till it turns to a red paste.

To make fish Amok,
Add the coconut milk to the lemongrass paste that you just made mix it well together
In a big bowl add the lemongrass paste to the tilapia,fish sauce now add the collard green, fold it together gently.
In Cambodia we steam this fish curry in a banana leave by making it to a deep bowl
I don’t often buy banana leaves so I use a big bow and put all my fish curry mixture in, then steam in a bamboo steamer or any steamer that is big enough to hold the bowl.
Steam till the fish is done, with tilapia it won’t take too long. Turn the heat off drizzle with 2 T of coconut milk and sprinkle with the rest of kaffir lime leaves.
We serve this fish amok with steam rice and lot of fresh vegetables like long bean, cucumber and cabbage.

Korean Bar B Que Ribs


16 ribs or 2 racks of rib
1 cup of soy sauce
3/4 cup of sugar
1 Asian pear
2 T of minced garlic
4 T of sesame oil
1 T of minced ginger
1 T of black pepper (if you don’t like hot use less)
1 chopped onion
2 chopped green onions (optional)

In a blender puree the onion and Asian pear,
Pour in a big bowl then add the rest of the ingredients
Marinate the ribs for 12 hours at least or over night
It is best to grill the ribs on charcoal grill, but gas grill will work
Grill the meat about 6 minutes each side or till the rib is done.
When you marinate the meat over night it cooks fast.

Wednesday, April 13, 2011

Leftover Easter Ham Soup


If you have any ham bones left from Easter ham, don’t through it away. You can make a delicious ham and potato soup here what to do,

Left over ham bone boil with 10 cups of water, use leftover fat or anything that you don't eat.
Boil the bone for about 25 minutes, strain the soup broth and throw away the bone and any fat.

To make the soup you need

5 cups of ham broth that you just made
4 cups of diced potatoes
1/2 cup of diced celery
1/2 cup of diced onion
1 cup of diced leftover ham meat
3 T of chicken bouillon granules
1 t of salt
1 t of black or white pepper (if you don’t like spicy soup put less)
6 T of butter
6 T of flour
2 cups of milk
Green onion or chive for garnish

In a soup pot put the potatoes, celery, onion and broth together bring it to a boil on medium heat till the potatoes are tender about 10 minutes. When the potatoes are almost done add the chicken bouillon ham meat and salt cook 5 more minutes.

In a separate saucepan melt the butter on low heat, whisk in flour till thick then add milk slowly till everything mix together with no lumps.

Stir the milk mixture into soup pot and cook soup until heated through, add black or white pepper if needed. Serve hot with grill ham sandwich garnish with green onion or chive.

Saturday, April 9, 2011

Grapefruit Mango Shrimp Salad


1 mango cut to bite size (optional)
1 grapefruit or 1 small Pomelo (cut and slice to bite size)
12 shrimps marinate with 1 T of Italian dressing.
2 T of chopped mints
2 T of chopped cilantro
1/4 cup of roasted coconut flake

1 T of brown sugar
11/2 T of lime juices
2 T of fish sauce
1 T of chopped red onion or shallots
Mix them all together and set aside.

Grill shrimps till it is done.
When ready to serve mix the fruit, shrimp, and the dressing garnish with herbs and roasted coconut.

For this salad you can add green apple, pineapple, and orange.

Thursday, April 7, 2011

Grilled Pork Noodle Salad


For the pork
1 1/2 lbs of sliced pork shoulder to 3 or 4 inches thick
1 1/2 T of brown sugar
1 T of garlic
1 T of shallot
3 T of minced lemon grass
1/4 t of black pepper
1 1/2 t of soy sauce
1 1/2 T of fish sauce
1 T of olive oil

In a mortar and pestle pound all the dry ingredients together to paste set aside
In a bowl marinate the meat with all the ingredients and let it marinate for few hours before grilling.
Grill the meat till it is done, or you can pan fry it.

For the fish sauce
1/2 cup of boiling water let cool
1/4 c of fish sauce
2 cloves of garlic minced
2 T of sugar
1 t of white vinegar
1/2 lime juice
Mix everything together and set aside, adjust to your taste

For the noodle salad you need
Rice noodle cook according to the package, drain under cold water set aside
Lettuce chopped
Cucumber sliced
Crush peanut for garnish

When ready to serve put enough the noodle in a bowl for one serving
Top with lettuce, cucumbers, basils, and beansprouts
Then add sliced grill meat on the top
Drizzle the fish sauce on the top mix them all together and serve with crush peanut for garnish.

Grilled Salmon


1/2 Salmon like the one on sale at Costco
1/3 cup of soy sauce
1/3 to 1/2 cup of brown sugar up to you
1/3 cup of water
2 T of lime juice
1/4 cup of olive oil
Lemon pepper
Garlic power

Season the fish with lemon pepper, garlic power, and salt set aside

In a bowl mix all the ingredients together till the brown sugar is melted
In a Ziploc bag put fish in and add all the marinate
Marinate for 2 hours before grilling or baking.

Grill the fish for about 8 minutes on each side till the fish flakes easily with a fork.
If you bake turn oven to 400 degree and bake for about 8 to 10 minutes till the fish is done

Chicken Enchiladas


2 chicken breasts, chopped to bite size
28oz of red or green enchilada sauce
1/2 cup of red bell pepper cut to small bite
1/2 cup of chopped onion
1/2 cup of sliced mushroom
2 green onions chopped
1 tomato chopped
1 Jalapeño pepper chopped
Flour tortilla
Mexican cheese
1 container of sour cream 16oz

In a fry pan put 2 T of olive oil on medium heat
Sauté the chicken till almost done take it out (you can use cook left over chicken)
Now put a bit more of olive oil sauté all the red bell pepper, onion, mushroom,
Till soft then put the chicken back turn the heat off
Add the sour cream to the meat mixture let cool before you wrap

Spray 9x13 baking dish
Pour half can of the enchilada sauce and keep the other half for topping

In a big plate lay tortilla spoon the chicken mixture and add a handful of Cheese to it
Roll the tortilla and lay it in the baking dish like my picture. Repeat the remainder till all gone.
Pour the rest of the enchilada sauce on top evenly
Then sprinkle tomato, Jalapeno, and green onion on the top like my picture.

Bake in the preheat oven at 400 degree for 25 minutes or till the enchilada is soft
Then sprinkle a bit more cheese on the top. And put back in the oven till the cheese

It looks a bit watery, but let it cool down so the sauce can thicken.
Serve with homemade salsa or store bought salsa.

This is Enchiladas my way, but you can do whatever you like

Tuesday, March 22, 2011

Chinese BBQ Pork


2 to 3 lbs of pork loin
1 pg of Chinese BBQ sauce (red color)
1 cup of water
2 T of hoisin sauce
2 T of soy sauce
1 T of ginger minced
1 T of garlic minced
1 T of rice wine

In a large bowl combine the BBQ sauce with 1 cup of water, mix well
Add hoisin, soy sauce, ginger, garlic and rice wine
Marinate the pork overnight

Roast the pork in 350 degree oven on a rack over pan of water for 1 hour or till the pork is done
Be sure to turn the meat one while roasting.

When ready to serve slice bbq pork to ¼ inch
Serve with Chinese Hot mustard and sesame seeds or ketchup
I serve it with honey mustard at Safeway.

Wednesday, March 9, 2011

American-Asian Beef Stew


I call this stew American Asian because it has stew seasoning mix, Asian star aniseeds and
Chinese 5 spices to it.

1 ½ lbs of beef stew
1 pg of Safeway stew seasoning mix
1/2 t of Chinese 5 spices powder
2 star aniseeds
1 T of onion soup mix
1/2 t of salt
2 cups of chopped carrot
1 small onion chopped
3 stalks of celery chopped
6 cups of water

In a medium pot put 2 T of olive oil and sear the meat on both sides till golden brown
Then add stew mix, 5 spices, star aniseeds onion soup mix and 6 cups of water
Cook for 25 minutes then
Add carrot and cook for 25 minutes
Add celery and salt
Cook till the carrot and meat are soft about 1 ½ hours
I cook this stew till it is thicken then turn the heat off
Serve hot or warm with any kind of bread like sourdough ect….


Khmer Lemon Grass Chicken


6 chicken thighs from Costco
2 T of lemongrass thinly sliced
2 Kaffir lime leaves thinly sliced
2 sliced of galangal
4 cloves of garlic
3 T of seasoning soy sauce
2 T of oyster sauce
1 T of fish sauce
1 t of sugar

In a mortar and pestle pound the lemongrass, kaffir lime leaves, galangal, and garlic to paste.

In a big bowl marinate all chicken and the rest of the ingredients include the paste.
Marinate at least 4 hours before baking or grilling

Bake at 350 degree oven
In a baking pan put the chicken and pour the marinate on top
Bake at 350 for half an hour or till chicken is done

Brush the grill with cooking spray or oil so the chicken won’t stick on it
Grill on medium heat for about 20 minutes then turn to low heat till done
Use the marinate to brush on your chicken the first 15 minutes till gone
Serve lemongrass chicken with Khmer cucumber carrot and cabbage salad

Monday, March 7, 2011

Khmer Lemongrass Sausage (Twa Ko kroeung)

KHMER Lemongrass SAUSAGE or Khmer Twa Ko kreung( Part 1) I have another recipe similar to this recipe in the same blog Cambodian sausage or Twa Ko. This one has kreung in it. If you find this recipe do look for another one in this blog.

3 1/2 lbs of pork shoulder, butt or beef with 25% fat.
Cut meat to small pieces(this is best for all Khmer sausages) Pork belly will give enough fat to the sausage.

1/2 cup of minced garlic
 10 kaffir lime leaves, thinly sliced
1/2 cup of minced lemongrass
1/3 cup of minced galangal
3 T of oyster sauce
2 T of fish sauce
1 pkg of Thai nam power (this help to sour)
1 pkg of red Chinese BBQ seasonig power (this is optional for twa ko Kroeung, it make twa ko red color and smell like bbq twa ko, if you don't like it don't put it)
1 to 2 T of crush Thai chilies for hot and spicy sausage (optional)
1 cup of cold rice or left over rice is best
pork casing wash the salt inside and outside.

In a mortar and pestle pound the lemongrass, galangal, garlic, and kaffir lime leaves to paste.
In a big bowl put meat and all the ingredients together mix it well with your hand.

To stuff the sausage into casing

I have Kitchen Aid so I use it to stuff my sausage it is very fast and easy, but if you don’t have one use any kind of clean tube that has a larger top so you can force the sausage into casing, this will take a long time.

After finish stuffing twist the sausages to a link like what I did in my picture. Hang the sausage under the sun to dry for a day or so, Keep the sausages in the refrigerator or in the freezer for later.

Grill or pan fries your sausages like any sausages.

Have fun making them.



3 tomatoes chopped (Roma tomato is best)
1 clove of garlic minced
1 ½ T of olive oil
1 T of balsamic vinegar
2 T of chopped fresh basil
2 T of chopped fresh cilantro
Salt and pepper to taste
Mix everything in a bowl for an hour set it in the refrigerator

1 French baguette or any kind of baguette you like
Mozzarella, Feta, Pepper Jack or any kind of cheese you like for toping

Slice the baguette to 1 inch or thicker up to you
Lay sliced baguette on baking sheet
Brush with olive oil
Bake in 400 degree oven for 10 minutes till crisp
Take it out and lay sliced or grated cheese on the bread
Put it back in the oven; bake till the cheese is melted
Take it out and spoon the tomato mixture on the bread serve hot or warm as appetizer.

Sunday, March 6, 2011

Black Bean Chicken


1 pg of black bean sauce mix with
2 T of water
1 t of sugar
Set aside

3 shallots thinly sliced
1 clove of garlic minced
2 slice of ginger minced
2 green onions
1/2 of onion sliced
1/2 of red or yellow bell pepper sliced
1 t of crush chilies (optional)

In a wok or fry pan heat 1 T of oil till hot
Sauté the chicken till golden brown, take it out set aside
Add another T of oil and sauté the shallots, garlic, gingers till brown, but not burn
Add the sauce to pan, mix well then add the chicken, green onions, onion, and pepper
Mix everything together and the stir fry is hot then turn the heat off
Serve hot with cooked rice.

Daikon Soup


1 lb of beef or pork small size bone (easy to cook)
6 cups of water
2 cloves of garlic
1 T of salt
1 small daikon cut to bite size
1 T of Knorr chicken soup base
2 green onions chopped for garnish
2 saw leaves or cilantro for garnish

In a mortar and pestle pound the garlic and salt to paste and set aside

In a medium soup pot bring the water to a boil then
Add beef or pork bone to the pot cook for 15 minutes, remove any fat that float on the top
Add daikon, garlic paste and Knorr chicken soup base to the soup pot
Let it boil on low to medium heat till the diakon is soft
Taste and adjust the flavor to your liking, turn the heat off
Garnish with green onion, and saw leaves or cilantro
Serve hot with rice.

Thursday, March 3, 2011

Khmer Beef Salad


You can grill the beef first to medium rare or cook meat in boiling water to medium rare. Let the meat rest for 5 minutes before you slice it.

1 lbs of beef steak thinly sliced
2 T of minced lemongrass
3 Kiffir lime leaves, thinly sliced
2 Thai chilies minced
2 to 3 T of lime juice
1 small shallot thinly sliced
1/2 red or yellow bell pepper thinly sliced
2 T of fish paste (prahok)
2 T of sliced shallot or red onion
2 T of fish sauce
1 T of roasted rice
2 cloves of minced garlic

Garnish with
A handful of chopped mints
A handful of Thai basil
A handful of Vietnamese mint
A handful of bean sprouts
And 2 cups of chopped romaine lettuce

How to put the salad together
After you done grilling or boiling the meat, let the meat rest before you cut it.
Put the meat in a big bowl, mix all the ingredients together and adjust the taste to your liking.
Before serving add all the garnish ingredients and serve as cold salad or with rice.

Red Curry Sausage


1 lb of ground pork with 25% fat with it. Sausage needs lot of fat ;)
25 ft of pork casing (soak wash clean)
5 kaffir lime leaves, finely chopped
1/2 cup of lemongrass chopped
2 T of chopped galangal
2 T of red curry paste
1/2 cup of cilantro chopped
1 t of turmeric
2 t of sugar
3 T of thin soy sauce or fish sauce

In a food processor or mortar and pestle pound or mix lemongrass, galangal to paste
Combine all the ingredients together. Set aside

To stuff the sausage mixture into casing

I have Kitchen Aid for meat chopping and stuffing so I use that. If you don’t have one uses a funnel to force the mixture into casing by tie one end of casing with string. This will take you a long time with a lot of patience. Grill your sausage like any sausage or pan fry will be ok. Serve with steam rice or sticky rice and any Thai vegetables salad.

Note I cook a small sample of my sausage mixture in the fry pan and taste it first before I stuff into casing, then you can add what you need to it.

Red Bean Coconut Dessert


1 box of red bean jelly mix the direction is on the box

Chill your jelly for an hour
While you wait for the jelly, do the coconut cream for topping

You need a bit more than1/2 can of coconut milk
1/4 cup or less of sugar up to you
1 t spoon of cornstarch
Dash of salt

Mix everything together on low heat till the sauce is thicken let cool down, then poor over the red bean pudding and put it back in the refrigerator for 1 more hour.

Serve as dessert

Wednesday, March 2, 2011

Cambodian Chicken Soup


I have another recipe of chicken soup in my blog call Easy Khmer Chicken Soup, is simple and easy to follow.

For the chicken stock
Half of chicken (wash it first)
Half of onion, quartered
3 cloves of garlic crushed
2 Kaffir lime leaves
1 big sliced of ginger
2 lemongrass stalk cut in half
And bruised
3 T of fish sauce or salt (if you use salt do less)

2 T fish sauce in a small bowl and Thai chili into thin sliced
1 Thai chili
Half of lime juice
Saw leaf
Or Thai Basil

In a big deep pot about 6 to 7 cups of water, add all the ingredients for the chicken stock together
Bring to a boil for 5 minutes then reduce heat and simmer for at least 1 to 2 hours till the chicken is done.
Skim off any fat that float on the top. If needed add a bit more water.

When the chicken is done turn the heat off, strain the stock and put it back in the pot, remove the skin from the chicken and shred the meat. You can throw away the rest of the spices.

To serve the soup
Turn the heat back on till boiling, in a serving bowl now add the shredded chicken into the bowl, ladle the hot stock over the meat, then garnish with cilantro, saw leaf, or Thai basil, squeeze lime juice over the soup. If need for salty add the fish sauce and chili to the soup.

Serve with cooked rice.

Tuesday, March 1, 2011

Grilled Pork Skewers


1 lb of sliced beef or pork
1 pg of Mama Sita’s BBQ mix
2 T of oyster sauce
2 T of olive oil
In a bowl marinate the meat for a few hours, not over night
Thread the meat onto skewers (soak skewers in water for 30minutes first)
Grill the meat on medium heat for 5 to 6 minutes per side or till the meat is done
Serve with cucumber salad, cabbage salad, and green papaya salad


Friday, February 25, 2011

Thai minced Pork Laab


This is kind of Thai lettuce wrap

1 lb of ground pork or ground chicken
1 pg of Thai Laab seasoning powder
2 T of fish sauce
1 to 2 T of lime juice
1 T of crush chili or less up to you
1 t of sugar
2 shallots sliced thin
Half of red bell pepper slice thin
3 kaffir lime leaves sliced very thin
1/2 cup of water

Garnish with
1/4 cup of chopped cilantro
1/4 cup of chopped mints
Any kind of lettuce to wrap the meat mixture

In fry pan or pot mix ground pork with ½ cup of water break the meat to small pieces and bring to a boil to cook the pork. (The water makes the meat softer). When the meat is done drain the water out.
Put the meat back on low heat and add Lab seasoning powder, shallots, kaffir lime leaves, fish sauce, lime juice, chili, bell pepper, and sugar
Stir the mixture for 2 minutes till the shallots are soft. Turn the heat off
Let the meat mixture cool down a bit before adding cilantro, and mints
Spoon the mixture into lettuce leaf and serve as lettuce wrap with peanut sauce drizzle over it
Thai serve their Lab with sticky rice and fresh crunchy vegetables, but for me it is just as easy to put in lettuce wrap style.

Thursday, February 24, 2011

Coconut Rice with Mango

This is Thai, Cambodian, Vietnamese desert

2 cups of glutinous rice
1 can of coconut milk divide in half (save half for the coconut sauce)
2 T of sugar
Pinch of salt

In a medium bowl soak 2 cup of glutinous rice (Thai sticky rice) in water for 30 minutes
After 30 minutes wash the rice few times drain the water out
In a microwave safe bowl put the rice in and add 2 ¼ cup of water
Cover with the lid microwave for 14 minutes till the rice is done.
When the rice is done, mix with 1/2 can of coconut milk,
Dash of salt and 2 T of sugar, mix it well and let it cool before serving

To make the coconut sauce
In a sauce pan put 1/2 can of coconut milk
1/4 cup of sugar
1 t of cornstarch
Pinch of salt
Mix it well and heat the sauce on low heat till it is hot and bubble turn the heat off.
The sauce will be thicker when it cools down.

Serve the Glutinous rice with ripe mango
Put the rice on a serving plate
Put the sliced ripe mango all around the rice (you can do it whatever way you like)
Spoon coconut sauce over rice
Now sprinkle with roasted coconut flake and sesame seeds

Wednesday, February 23, 2011

Easy Stir Fry Noodles

Easy Stir Fry noodle

8 oz of dried rice noodle, soak in water for 20 minutes, drain.
Boil water in a big pot, when the water is boiling add the noodle cook for 1 minute take it out and rinse under cold running water sake the water off and set aside.
Make sure don’t overcook, one minute is long enough because you will stir fry the noodle.
NOTE. The rice noodle will stick together when it is cold, if that happen all you have to do is rinse under cold water again and sake the water off before stir fry.

Stir fry sauce
3 T of seasoning soy sauce
3 T of fish sauce
2 T of brown sugar or palm sugar
1 T of tamarind concentrate
1 T of dark soy sauce (the dragon fly brand)
Mix all the ingredients in a bowl and set aside.

2 eggs scrambled and set aside.
1 cup of slice meat or chicken
2 cups of bean sprout
2 green onions cut to ½ inch
3 cloves of mince garlic
Garnish with lime wedge and crush peanut

Heat 3 T of vegetable or olive oil in a medium wok till hot
Add minced garlic stir fry till brown
Add meat or chicken cook till done, but not well done
Add the noodle stir fry quickly so it won’t stick to the fry pan till the noodle is hot
Now add the sauce mix well with the noodle
Add eggs to the mixture and stir well to combine
Add green onions to the noodle.
Turn the heat off
Add bean sprouts mix them well
Serve hot with squeeze of lime, crush peanut and Thai chili sauce.

Stir Fry Lemon Grass Chicken

Char Kroeung

In a mortar and pestle put the following ingredients (if you don’t have mortar and pestle use a blender)
1 stalk of lemongrass cut to small pieces
3 kaffir lime leaves cut to thin strip
3 cloves of garlic
2 pieces of galangal
1/4 t of turmeric.
Pound or blend all the ingredients till smooth set aside. This is Thai Kroeung a mixture of lemongrass, lime leaves, galangal, and garlic or any kind of spices; it is use for many dishes throughout Thailand, Cambodia, and Vietnam.

2 lbs of chicken thigh is best for this recipe, but you can use chicken breast.
1/2 red bell pepper slice
1/2 onion slice
1 Jalapeno slice (if you don’t like hot take the seeds out) Thai will put 5 to 6 chilies or more.
1 cup of holy basil leaves (sell at the Asian market) optional.
1 T of chopped garlic for stir fry

Stir fry sauce
In a bowl put Kroeung from the top then add
2 T of oyster sauce
2 T of fish sauce
2 T of seasoning soy sauce (sell at the Asian market)
1 t of sugar
3 T of water
Mix it well together set aside.

Heat 3 T of vegetable oil on medium heat till hot
Add garlic stir fry till brown
Add chicken stir fry till almost done
Now add the sauce stir fry with the chicken till well combines
When the chicken is done
Add the bell pepper, onion, and jalapeno mix them well with the chicken for 1 minute
Add Holy Basil leaves mix well
Turn the heat off.
Serve hot with steam rice.

Easy egg fried rice

This is a fast and easy dish! It works best with cold, leftover rice.

Easy Egg Fried Rice

4 cups of cooked cold rice, leftover rice is the best
3 eggs (scramble the eggs ahead of time and set aside.)
3 cloves of minced garlic
1 cup of mix frozen vegetables like corn, pea, carrot.
2 green onions chop or cilantro.
3 T of vegetables or olive oil for stir fry

Stir fry sauce
3 to 4 T of seasoning soy sauce (if you can use this soy sauce it tastes better)
1 T of sesame oil.
1 T of sugar
In a bowl mix the stir fry ingredients together and set aside.

In a hot wok on medium heat add 3 T of vegetables oil till hot
Add garlic stir fry till brown
Add frozen vegetables stir fry till hot
Now add the rice, and mix well with vegetables
When the rice is hot, add stir fry sauce, and mix quickly so the rice won’t stick in bottom of the fry pan
Now add green onions and scrambled eggs, mix well, then turn the heat off.
Serve hot or warm with soy sauce if needed and black or white pepper.


Tuesday, February 22, 2011

Green Papaya Salad (Som Tam or Khmer Boklahong)

This is Cambodian Thai style salad. You have to use green papaya for this salad. The flavor is spicy, sour, and salty. Serve with yard beans, cabbage leaves, and saw leaves.

Green Papaya Salad

4 cups of shredded green Papaya
1 sliced tomato length wise
1 T of lime juice
4 yard beans, cut to 1 inch long
3 cloves of garlic
2 Thai chilies pepper (this is hot but it won’t taste good without it.)
1 T of fish sauce
2 T of Som Tam powder
2 T of crush peanut for garnish (optional)

In a Mortar and Pestle pound the garlic, yard bean, and chilies till it is flat and split apart
Add papaya pound with one hand and use spoon to stir it with your left hand to mix it well together
Add fish sauce, som tam powder; mix it again with spoon till all well mix
Add sliced tomato pound it well together
Now the salad should has some juice in it.
Put it on serving plate garnish with peanut and serve with sticky rice wrap in lettuce or cabbage leaf

Saturday, February 19, 2011

Next Class February 26, 2011

My next class will be February 26th at 10am.

Let me know if you are interested in coming.

Here's what I have planned..

Bangkok Noodles with Peanut Sauce

Thai Country Fried Pork with Peanut Sauce