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