Monday, December 10, 2012

Cookie Dough Candies

Cookie dough Candy
1/2 cup softened butter
 3/4 cup brown sugar, packed
2 cups flour
1 t vanilla extract
1 (14oz) can condensed milk

1 cup of miniature chocolate chips

Coating with chocolate
Dark Chocolate bark for melting (any semi-sweet will do)

Mix everything together just like you do any cookie dough until smooth Then add the mini chocolate chips Cover cookie dough let it sits in the fridge for 1 hour. Roll the dough into small round balls (I use measuring spoon 1 T) to make sure it is the same size. Lay the cookie dough balls on the baking tray with wax paper then put them back in the Fridge until it is hard enough to dip in melted chocolate. Melt the chocolate on double boiler on low heat then turn the heat off Dip the cookie dough in melted chocolate; lay them on cookie sheet with wax paper. Let it cool for few hours or overnight before wrapping them.

Peppermint Bark Candies

Peppermint Bark Candies
8 oz semisweet dark chocolate or chocolate bark
2 t vegetable oil or canola
1/2 t peppermint extract divided
8 oz white chocolate bark
24 peppermint candies crush or use candy cane

Crease 9x9 inches pan set aside

Melt the dark chocolate first with 1 t of vegetable oil and peppermint extract (make sure you divide) When the chocolate is melted pour into prepared pan sprinkle crush peppermint candy, let it cool and hard

Now melt the white chocolate with 1 t of oil and the rest of peppermint extract. When the white chocolate is melted pour into prepared pan sprinkle with crush peppermint candy, let it cool. When the candy is cool break it into smaller chunk or wrap it as you like.

Peppermint Cream Candies

I don't have dark chocolate for this picture
it is best to use dark chocolate 
Peppermint Cream Candies
4 ½ C or 1 lb bag of powder sugar
9 T Condensed milk
Few drops peppermint Extract
Few drops green food coloring

 Dark chocolate for dipping

Mix everything together except the dark chocolate. Mix until the powder sugar form into dough Use measuring spoon (I use 1 T to make round dough balls) Lay the balls on cookie sheet with wax paper Melt dark chocolate on double boiler or glass bowl until melted Let the chocolate cool for a bit to prevent the sugar dough from melting Dip the green peppermint dough one by one; lay the dipping candy on another cookie sheet with wax paper Let the candy cool for few hours or overnight before wrapping them.

Smooth Caramel Candies

Smooth Caramel Candies
You will need a deep pot to make this caramel candy,
 and 12x15 inches pan or any pan you have, but make sure it is not too thick to cut. It takes about half an hour or longer to stir the caramel, make sure your phone is off and don’t go anywhere while making it!

2 cup white sugar
1 cup brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter (2 sticks)
1 ¼ t vanilla extract

What you need, Deep Pot 12x15 sprayed pan (it won’t stick when you cut it, make sure you flip it over on to a large cutting board) Candy thermometer

Combine everything together except vanilla extract Heat the mixture on medium heat until bubble then Reduce heat to low, (make sure it is till bubble but not on high heat) with candy thermometer on the side of the pot Keep stirring the mixture until it reaches 250 degree F (or 120 C) Remove from heat add vanilla extract. Pour mixture into prepared pan Let cool before cut to small square wrap with candy wrappers.

Saturday, December 1, 2012

Stir Fry Cucumber

Stir Fry Cucumber

6oz of Pork slice thin
11/2 cucumber

Stir fry sauce
11/2 T of soy sauce
11/2 T of fish sauce
1 T of oyster sauce
1 T of sugar (more or less up to you)
Mix the sauce ingredients together set aside
3 cloves minced garlic
3 T of oil
Black pepper to taste

Turn the stove to medium high
In a none stick fry pan add oil until hot
Add garlic stir fry till the garlic turn brown
Now add meat cook  till the meat no longer pink
Add cucumber stir fry until tender
Add sauce, mix well together
Stir fry  all the meat and cucumber are cooked
Turn the heat off sprinkle black pepper on it if you like
Serve with rice


Stir fry Bitter Melon

Stir fry Bitter Melon

1 big bitter Melon slice thin
4 oz of ground pork
1 egg
1 t sugar (this recipe can use up to 1T of sugar)
1 T of fish sauce
1 T of soy sauce
2 T of oyster sauce
1/3 cup of water as need to soften the bitter melon
2 cloves garlic minced
1/4 t of black pepper or less up to you

In a none stick fry pan add 2 T of oil until hot
Then Add garlic stir fry until brown
Add ground pork cook until almost done push to the side
Now add egg and scramble it cook till done mix with ground pork
Add bitter melon to the fry pan and mix well, add water cook for few minutes until melon is soft
Now add fish sauce, soy, oyster, and sugar, stir fry it until the melon is tender sprinkle black pepper on it.
Turn the heat off; adjust the flavor to your taste.


Friday, November 23, 2012

Wonton Appetizers

Wonton Appetizers

2 pgk of Wonton wrappers
2 roll of Jimmy Dean Sausages
1/2 onion chopped
1 carrot minced or chopped to tiny pieces
1 (5oz) can water chestnut minced
1 (40z) can of mushroom minced
Any kind of cheese you like for topping
1/2 cup chopped green onion

In a nonstick fry pan fry sausages until almost done
Add onion, carrot, water chestnut, and mushroom stir fry for few minutes until the meat is cooked
Turn the heat off add green onion to it, mix well.

Take our wonton one piece at a time and place it in muffin tin to make a cup.
Bake at 350 degree for 5 minutes take it out let cool, finish the remainder wonton.
Use a Teaspoon and fill the wonton cup then top with cheese

Put it back in the oven in 350 degree for 5 minutes until the cheese is melted
Take it out and let it cool down a bit.

Serve warm as appetizer.


Tuesday, November 20, 2012

BBQ Pork and Rice with Sweet and Sour Sauce (Bai Sach Chrouk)

BBQ Pork and Rice with Sweet and Sour Sauce (Bai Sach Chrouk)

This is one of Cambodian and Vietnam famous street food serve with a bowl of clear soup, fresh cucumber and broken rice on the side. There is different type of this recipe depending on where you eat and the flavor is never the same. I know that most place sell marinated bbq pork on charcoal grill and the flavor is wonderful. In my picture I bake the meat not look that good (Seattle is too cold to BBQ at this time of year (don’t bake). Make sure you make clear broth to go with this recipe, in Cambodia they use chicken or pork broth add a some green onion to it. (Pho broth is also use for this recipe)

1 lb of Pork butt, shoulder or pork belly (you need 25% fat for this recipe) many Cambodian use pork belly. Do slice the meat into long strip. Lean meat will not taste good.

Marinate 1
2 T of minced garlic
2 T of minced shallots
2 T of soy sauce or fish sauce
1 T of oyster sauce
2 T of honey or brown sugar
1/4 t black pepper
2 T of olive oil to keep the meat moist
1 T of Chinese BBQ Pork seasoning for red color

Marinate 2
Most street in Cambodia do it with coconut milk
1/3 cup of coconut milk ( just like add oil to make the meat moist)
2 to 3 T of soy sauce or fish sauce
2 T of honey or sugar
1 T of Chinese BBQ pork seasoning

Mix and marinate the meat for few hours or over night
Grill the meat on charcoal or gas grill over medium heat until done

Green onion in oil (this part is optional you can use fresh green onion to sprinkle on the top of rice or grill pork when ready to serve)
1/2 cup chopped green onions, olive oil to fry the green onion
Heat about ¼ cup of oil until hot add green onion cook in hot oil for few minutes turn the heat off and let it cool.

 Chili sauce
1 T of minced shallot
 2 T fish sauce
 lime juice as much as you like
1 Thai Chili minced
1 t if sugar more or less up to you
Mix everything together set aside, adjust the flavor to your taste

To serve the bbq pork over rice you need white rice or broken rice or fried rice. Cut the grill pork to bite size add on top of the rice drizzle green onion oil, sweet and sour sauce and serve with fresh cucumbers.


Oven Roasted Red Potato

Oven Roasted Red Potato

2 lbs of red potatoes cut to bite size
1/3 cup of olive oil
1 pgk of onion soup mix
2 T chopped fresh rosemary

In a baking dish combine all the ingredients with the potatoes
Bake in the preheat oven at 450 degree for 40 minutes turn few time during baking.


No bake Pumpkin Pie

No bake Pumpkin Pie

1(9 inch) graham cracker crust
1 (.25) pgk unflavored gelatin
1 t ground cinnamon
1/2 t ground ginger
1/2 t ground nutmeg
1/2 t salt
1 (14oz) can condensed milk
2 eggs, beaten
1 (15oz) can pumpkin

In a saucepan combine gelatin, cinnamon, ginger, and nutmeg, salt.
Then stir in condensed milk and beaten eggs, mixing well.
Over low heat stirring the mixture constantly until gelatin dissolves and mixture thickens.
Remove from heat.

Stir in pumpkin mixture thoroughly and pour mixture into graham cracker crust.
Chill for 3 hours before serving.


Sunday, November 4, 2012

Green tomato Salad

Green tomato Salad

If you have green tomato don’t through it away, make salad to go with grill chicken or fish.
This is not exact recipe and you can add the seasoning and herb according to your taste.

3 to 4 green tomatoes sliced thin
2 to 3 shallots sliced thin
2 clove of garlic minced
3 to 4 T of fish sauce
Vinegar to taste if the tomato is not sour enough
Sugar to taste
1 Jalapeño sliced thin
2 green onions chopped

Mix everything together adjust the flavor to you taste. Serve green tomato salad with grill chicken or fish.


Saturday, October 20, 2012

Trey Ngeat Phat

Trey Ngeat Phat
Trey Ngeat Phat is old khmer food that khmer Elderly and Monk like to eat with bor bor.  It takes few steps to make. You need to have trey ngeat from srok khmer to do this recipe. Store trey ngeat Phat in the refrigerator for months.

You will need good Trey Ngeat (I use one whole trey ngeat)
6 cloves of minced garlic
1/2 cup of minced shallots
1 cup of chopped green onion
1 cup of minced preserved Radish
1/4 cup of olive oil or vegetable oil
Sugar adds as desire for sweetness
MSG add if you like

Cut trey ngeat to small chuck to fit in the pot
Boil water and add trey ngeat cook until soft then drain water wash until trey ngeat cool down.

Break trey ngeat into small pieces then put in food processor or use mortar pestle to smash it to tiny pieces.

In a fry pan turn the heat to medium then add the fish back, stir fry until it is almost dry then add preserved radish stir fry until golden, but not burn. Take it out set aside.

In the same fry pan add oil until hot then fry garlic, shallots until golden brown.
Now add green onion to it stir fry for 1 minute, then add trey ngeat back to fry pan mix it well then add sugar and msg as desire. Turn the heat off let it cool before storing it in the refrigerator.

Serve trey ngeat phat with bor bor.


Wednesday, October 17, 2012

Bow Tie Pasta Salad

Bow Tie Pasta Salad
This recipe makes for 10 people

1 box 12 oz Bow tie pasta (cook with a bit of salt in water)
2 cup broccoli florets (cook and cool with ice water)
1 cup cherry tomatoes or grape tomatoes
1/2 cup of blue cheese crumble or any cheese stick (if you like more cheese add more)
Chopped parsley for topping

Dressing (sorry I didn’t measure it)

Olive oil
Balsamic vinegar
Red wine vinegar
Sugar to taste
Salt to taste
Black pepper to taste
Minced garlic (1 clove)
Mix them all the ingredients together and set aside
If you like your dressing creamy you can add ½ cup of Mayonnaise to the pasta before serving

Just before serving mix cooked pasta, broccoli, tomatoes and drizzle with dressing, top with blue cheese and chopped parsley.

Serve Bow tie pasta salad with grill salmon, grill chicken or pork chop


Thursday, September 20, 2012

Rice Rolls Stuffed with Pork (Banh Cuon)

Rice Rolls Stuffed with Pork (Banh Cuon)

This is Vietnamese dish with Rice paper steam or dried rice paper soak in warm water. If you choose to do the steam rice paper you need to have a stemmer with round cloth on the top to steam the rice flour mixture. I don’t have one at home so I do it the same way as banch Chev or Vietnamese banh Xeo just use none stick fry pan to cook the rice flour mixture. If you choose to do it with dried rice paper, soak the rice paper until soft and wrap like you do fresh spring rolls. To make it easy buy fresh rice sheet from the Asian market that what I did. Serve with sweet fish sauce. The rice flour sell at the Asian market.

For the filling you need

25oz dried cloud ear mushrooms, soaked for 30 minutes, wash and cut it to small pieces
1 lb of ground pork
2 T of fish sauce
2 t of sugar
1 T of vegetable oil
2 garlic cloves minced
2 shallots minced
2 spring onions finely chopped
Black pepper
Half onion minced
Fried shallots (shell at the Asian store ready to use)
Mints and herbs to garnish before serve

In a blow mix ground pork and dried mushroom together
In a wok or fry pan add oil over medium heat until hot
Add garlic, shallots, and onion stir fry until golden
Add the pork mixture and stir fry until the pork is cooked
Season with pepper; sugar, fish sauce mix well, take the meat mixture out put in a blow let cool before you roll.

How to roll Banh Cuon,

Place the rice sheets on a flat surface, spoon a tablespoon of the pork mixture onto the middle of each sheet.
Fold one side over the filling, tuck in the sides, and roll to enclose the filling, so that it is resembles like fresh spring rolls.

If you use fresh steam rice paper it is easy because it is stick together, all you have to do just put the filling in and roll.

To serve the rice roll or Banh Cuon,
In a serving plate lay the rice roll as many you like
Add fried shallots or garlic on top if you have herb, mint or basil garnish on the top
Then drizzle with sweet fish sauce.


Wednesday, September 5, 2012

Mango Salad with Dried Shrimp or Dried fish

Mango Salad with Dried Shrimp or Dried fish

This salad is basic you can add any dried fish, fry catfish, dried squid, or dried shrimps. Thai and Cambodian make this salad often during the mango season.

1 big green mango (shredded)
2 clove garlic minced
2 shallots sliced thin
1/3 cup dried shrimps soaked wash (you can use dried fish, or fry cat fish is best)
1 small shredded carrot
1 to 2 T sugar (if the mango is sweet don’t put it)
2 T fish sauce
2 T roasted coconut flake (optional)
3 Thai chilies minced
1 lime juice
Mints, cilantro, or herbs for garnish

In a big bowl combine all the ingredients together, mix well add mints or herbs before serving.
If you use cat fish it is best to fry with oil first to make it crispy then break it apart to smaller pieces then mix with the mango salad.

Adjust the flavor to your taste.


Stir fry Zucchini with Pork

Stir fry Zucchini with Pork

Zucchini is like any Asian squash it is sweet when you stir fry. Most of the time I did it with fresh corn that khmer call kur Pot. If you use fresh corn make sure you slice it very thin and add it in the same time with zucchini.

1 big Zucchini cut to bite size
1/2 lb pork slice thin marinade with 2 T of oyster sauce set aside for 30 minutes
2 to 3 cloves of garlic minced
2 T of fish sauce
2 T of soy sauce
1 T of sugar
2 Thai chili pepper or black pepper
Chives or green onion for garnish
3 T of oil for stir fry

Heat oil in fry pan until hot, and then add garlic stir fry until brown.
Add sliced pork stir fry until almost done
Add sliced zucchini and stir fry until tender (if you use corn add it now)
When the zucchini is soft add the rest of the ingredients
Adjust the flavor to your taste.
Now add the green onion mix well, and then turn the heat off.

Serve hot with cooked rice.

Sunday, July 22, 2012

Stir Fry Pepper Crab with Oyster sauce

Stir Fry Pepper Crab with Oyster sauce

In the NW we go crabbing all the time and we eat fresh Dungeness every summer. We made curry crab, pepper crab, and crab salad….The Crabs we catch in Seattle are big and have lots of meat inside, the flavor is better than any place in the US.

3 raw Dungeness clean break apart set aside (if you can break the crab shell a bit so the sauce can absorb inside the crab meat)

Stir fry sauce
2 T of sugar (if you don’t like sweet use only 1 T)
2 T of oyster sauce
2 T Yoshida sauce
1 T of black pepper (if you can find pepper corn and crush it yourself it taste better)
Mix the sauce with black pepper set aside.

2 T of minced garlic
1/2 cup of water to steam the crab
3 Stalks of green onion cut to 1 inch long.

In a big wok heat 4 T of vegetables oil until hot add garlic and stir fry until brown.
Add Dungeness to wok and ½ cup of water to steam the crab for a bit cover and let it steam for few minutes
Now add the sauce to it, stir fry or toss the crabs so the sauce can absorb with the crab meat, cover and cook for few more minutes until the crab turn pink or red color. It is best to cover with lid when you stir fry so the crab will steam faster.

Serve stir fry pepper crab with lemon garlic chili sauce

Dipping sauce
I did not measure this part
You need

Lime juice
Fish sauce
Chili pepper
Pound garlic, chili in mortar to paste then add sugar, fish sauce, lime juice adjust the sweetness, sour to your taste.


Wednesday, July 18, 2012

Green Papaya Salad (Yum Lahong)

Green Papaya Salad (Yum Lahong)

This salad is different from Bok Lahong, Khmer call it Yum Lahong or Vietnamese Green Papaya salad

For the Dressing
1/2 cup sugar
1/2 cup fish sauce
1 cup water
4 T lime juice or vinegar (about 1to 2 lime juice)
1 T minced garlic

Mix all everything together on low heat until sugar is dissolved. Taste and adjust the dressing, let it cool down.

For the meat you can use
Jumbo grill shrimps
Shredded cooked chicken
Make sure you season the chicken and shrimp first if you prefer to grill it.

For the salad
2 lbs shredded green papaya
1 cup shredded carrots
2 cup Thai Basils
1 cup mints
1 cup cilantro
1/4 cup dried shrimp if you use chicken (optional)
Crush roasted peanut for garnish
Chili for spicy salad (optional)

When ready to serve mix shredded green papaya carrots chicken and grill shrimp with dressing (little by little incase it is salty) then add herbs to it, top with roasted crush peanut to garnish your salad. (If you have dried shrimp soak wash then add to the salad)

This salad we serve with dried beef jerky.


Banh Hoi

Banh Hoi

Banh Hoi and Banh Chev is very popular in Cambodia and Vietnam, You can serve Banh Hoi with egg rolls, noodle grill meat or shrimp and herbs drizzle with sweet fish sauce. If you serve with Egg Roll you have to make ahead.

You need 1to 2 pgk of Banh hoi noodle or Num Banch Chouck noodle cook according to pgk direction.
For the meat you need
2 lbs of pork loin or beef thinly sliced marinated over night with
1 pkg of Chinese BBQ seasoning
2 T of oyster sauce
2 T of soy sauce
2 T of yoshida sauce
1 t to T of sugar

Grill the meet over medium heat until done set aside (sometime I stir fry the meat, but if you use skewer and grill you meat it taste better)

For the sweet fish sauce

1/2 cup of sugar
1/2 cup of fish sauce (use 3 crabs brand)
1 cup of water
1/4 cup of vinegar
1T of minced garlic
2 T of shredded carrot for garnish

In a small pot boil water, sugar until dissolve turn the heat off and add the rest of the ingredients
Taste and adjust your sauce.

For the herbs and vegetable,
Thai basil
Vietnamese mints
Romaine lettuce cut to bite size
Cucumber cut to bite size or thinly sliced
Roasted crush peanut for garnish
Chili sauce

When ready to serve put the noodle in a bowl then top with grill meat garnish with herbs and veggies, cut egg rolls to bite size add to the noodle bowl. Drizzle with sweet fish sauce , crush peanut and chili sauce.

Note if you like lemongrass BBQ meat flavor all you have to do is add 1 stalk of minced lemongrass to the meat for flavor.




Cook chicken, roast, or grill, leftover turkey cut to bite size
Romaine lettuce or Napa Cabbage
Chow mien noodle or top ramen noodle (chow mien noodle is best)
Sugar Snap Peas
Green onions chopped
Red bell pepper sliced
Shredded carrots
Mandarin orange
You can put whatever vegetable you like
Toss everything together and serve with sesame dressing.


1/4 cup of vegetable or olive oil
3 T of rice vinegar
3 T of brown sugar (more or less up to you)
3 T of soy sauce
3 T of hoisin sauce
1 T of grated fresh ginger
1 T of minced garlic
1 T of roasted sesame seeds
1 T of Sesame oil
Dash of salt and pepper

Mix everything together in a jar shake well. It is better if you mix the dressing for 1 hour ahead for the flavor.

Wednesday, June 27, 2012

Bitter Melon soup with Pork (Sngo Mareash)

Bitter Melon soup with Pork (Sgno Mareash)

Many Khmer grandparents like Sgno Mareash because it tastes bitter and this soup is not for young kid.  Dried shrimp and dried turnip is salty you have to becareful with salt. You can  use Tralach instead of bitter melon for the children. 

3 small bitter melons cut to small size then take all the seeds out by making hole to stuff the meat inside
1/2 lb ground pork
1 small bunch bean thread soaked wash cut to tiny pieces
3 cloves of garlic pound to paste in mortar
2 T of dried shrimp soaked set aside
2 T of dried turnip wash set aside
1 T of soy sauce
1 chicken bouillon cube
½ t salt
2 green onions chopped for garnish
4 ½ cups water

In a mortar pound ½ t of salt, garlic to paste then add dried shrimp and turnip mix it well
Now add the ground pork to it do not pound it too hard just mix it or else your meat will be mashed, add 1 T of soy sauce and chicken bouillon cube to it then add soaked bean thread mix it again until well combine, take 1/3 cup of meat mixture out set aside for later

Take each bitter melon and stuff it with the meat mixture one by one until all done

In a medium pot put 4 ½ cups of water and bring to a boil, now add the stuff bitter melon cook it for 15 minutes or until tender then add ¼ of meat mixture to it bit by bit (tiny pieces) so the meat will cook the same time as bitter melon. It will take about 25 minutes for the bitter melon to get soft enough to eat.

Taste your soup adjust the flavor when the melon is done turn the heat off and garnish with chopped green onions.

Serve hot with cooked rice


Tuesday, June 26, 2012

Coconut Pumpkin Taro Dessert (Bor Bor Pa’Am Lapouv)

Coconut Pumpkin Taro Dessert (Bor Bor Pa’Am Lapouv)

2 ½ cups of Japanese Pumpkin cut to bite size (you need pumpkin that is sticky to make this dessert)
2 ½ cups of Taro roots cut to bite size (wash) if you don’t have taro use potato
1 can of coconut cream or coconut milk
2 cup of water
1/4 t of salt
1 t of Vanilla extract
1/2 cup of white sugar
1/2 cup of brown sugar

In a medium pot boil coconut milk and water with salt
When the water is boiling add taro and pumpkin, cook until the pumpkin and taro is tender
Then add sugar, and vanilla extract
Cook until all the pumpkin and taro is done turn the heat off
Serve warm or cool.
Sometime I save a bit of coconut cream to add on top before serving if you do that you have to serve it warm not cold.


Sunday, June 24, 2012

Vietnamese Beef Pho Noodle Soup

Vietnamese Beef Pho Noodle Soup

Pho noodle soup is very popular in the US; the Vietnamese make their Pho with Spices and serve with fresh noodle and herbs. There are different kind of Pho, American like beef and chicken Pho the most. This recipes make a lot if you don’t have many people to feed cut in half or you can freeze it for later use that what I do all the time.  It take 2 hours or longer to make this soup broth so make it ahead of time.

To make Pho broth you need

2 ½ lbs of beef knuckle bone (wash)
2 lbs of beef chuck bone (wash)
1 white onion cut in half and grills until brown in color
1 big fresh ginger cut in half and grills
1 cinnamon stick
5 Star Aniseeds
10 cloves
20 cups of water
1/2 cup of fish sauce
1/3 cup of sugar or one big piece of Rock sugar
2 T of salt

To garnish the bowl
Thinly sliced good beef set aside
Meat balls cut in half cook in soup broth set aside
hoisin sauce
chili sauce
black pepper
For Veggie you need
Bean sprouts
Thai basil
Green onion
Jalapeno pepper
Lime wedges

In a deep big pot start to boil enough water to parboil the bone for 5 minutes then drain the bone and wash it set aside (if you parboil the bone first it will make your broth clear)

In the same pot boil 20 cups of water. When the water is boiling add the bone back in and cook for 30 minutes scrap off anything that come to the top so the broth is clear.

After 30 minutes add white grill onion and ginger, cinnamon stick, star aniseeds, and cloves cook on medium heat for 30 more minutes,

Now add fish sauce, sugar, and salt to it turn the heat down to low and let the soup broth simmer for 1 hour.

Taste your soup broth and adjust the flavor to your taste.

For the noodle you need
You can use dried noodle or fresh it is best to find fresh noodle, if you use dried noodle soak in warm water for 20 minutes drain and set aside.

In a big pot boil enough water to cook the noodle. Take a handful of noodle and put in a colander and dip it in the hot boiling water for just few minutes until the noodle is soft ( fresh noodle will not take long if you cook it too long it will turn to mash)

When ready to serve turn the heat back on the soup broth then add the meat ball cook until it float to the top then turn the heat down to low.

Take the noodle out and put in a big Pho serving bowl, add meat ball and cooked sliced beef on top add enough broth to cover the noodle, garnish with bean sprouts, Thai basil, green onion, Jalapeno pepper, chili sauce, hoisin sauce and lime wedge. Serve hot on a cold day.


Saturday, June 23, 2012

Stir fry noodle ( khmer Mee Char)

Stir fry noodle ( khmer Mee Char)

This is khmer char mee, it is easy to make, instead of Pad Thai khmer Mee Char is a bit difference we serve with tuk trey (sweet fish sauce and garnish with crush peanut). I twist the recipe a bit so the noodle is softer and not so dry.

For the noodle you need

1 pg of dried noodle soak in warm water for at least 30 minutes then drain and set aside.
For meat you need sliced chicken, pork, beef, fried egg or shrimp is best.
2 T of minced garlic
3 to 4 T of oil for stir fry
2 cups of bean sprouts
1/2 cup of chives chopped
2 green onions chopped

Lime juice
Chili sauce
Crush peanut for garnish
Sweet fish sauce to add to the noodle later if needed.

Stir fry sauce

In a small bowl mix everything together and set aside
3 T of fish sauce
3 T of soy sauce
2 T of brown sugar or palm sugar
2 T of thick soy sauce
1 T of tamarind concentrate

In a none stick fry pan heat oil until hot add minced garlic stir fry until brown then add meat cook until the meat is done
Now add the noodle stir fry until tender add sauce to the noodle you might need to add a bit of water if the noodle is not soft enough.
When the noodle is almost done add bean sprouts, green onions, and chives stir fry until everything is hot then turn the heat off.

When ready to serve garnish with lime juice, chili sauce, crush peanut and if needed you can add sweet fish sauce to it.

for the sweet fish sauce you need
3 T of fish sauce
2 T of sugar
2 T of lime juice or vinegar
3 T of water
1 clove of minced garlic
This sauce you can adjust the flavor to your taste. 

Note: this recipe is good to eat by itself but if you want to add sweet fish sauce you need to reduce 1 T of fish sauce, 1 T of soy sauce and 1 T of brown sugar because sweet fish sauce has the sweetness and salty on its own.

Fried Tilapia with Ginger and Salty Soy Bean (Trey Chean Jurn)

Fried Tilapia with Ginger and Salty Soy Beans
(Trey Chean Jurn)

1 cleaned tilapia make sure you slice the fish on each side so it fry faster (no head or tail but if you like do so) in the picture I used only white part, but it is best to do whole fish.

1/2 cup of julienne ginger
1/2 cup of julienne white onion
Half red bell pepper julienne
1 julienne Jalapeno pepper seeded if you don’t like spicy
2 T of minced garlic
Chopped green onion or cilantro for garnish (optional)
Oil to fry the fish

For the sauce

2 T of Salty Soy Beans (this soy beans paste is salty)
2 T of lime juice
1 T of soy sauce or fish sauce (make sure you taste the sauce in case it is salty)
2 T of Thai sweet and Chili sauce from the bottle
1 T of water

Mix the sauce together in a bowl and set aside (you taste the sauce and adjust what you need for salty, sweet and sour flavor.)

In a none stick fry pan add enough vegetable oil to fry the tilapia until golden brown on medium heat.
Take the fish out and set it on a serving plate, set aside.

In the same pan take some oil out; you only need 2 T to fry the spice ingredients
Heat the pan back up until hot then add garlic fry until brown then add ginger, white onion, jalapeno pepper, stir fry until tender you can smell the ginger and garlic.

Now add the sauce mixture in let it come to a boil then turn the heat off. Let the sauce cool a bit before add to the fish plate.

When serve add the ginger garlic sauce over the fish and garnish with chopped green onion or cilantro.


Banana Caramel Cake

Banana Caramel Cake

I found this recipe on line from someone and it is really good, it tastes like spice cake with the flavor of banana in it. Serve with a scoop of vanilla ice cream.

To make the cake you need

2 cups flour
1 t cinnamon
½ t nutmeg
¼ t cloves
1 t salt
1 t baking soda
3 large eggs
11/4 cups canola or vegetable oil
1 ¾ cups sugar
1 T vanilla extract
3 oz semi sweet chocolate chips
3 ripe bananas, mashed
Round cake pan

For the Caramel sauce
1/2 cup packed brown sugar
2 T of milk
4 T of butter
Melt everything on low heat and cooked for 5 minutes turn the heat off and set aside. (Make this sauce the last 10 minutes before the cake done baking.)

In a bowl mix all the dried ingredients together (except the sugar, chocolate chips and banana) set aside

In a cake mixer, mix all the wet ingredients
First the eggs, canola oil, sugar, vanilla, until well combined, and then add the dry ingredients 1 cup at a time until all incorporated.

Stop the machine , then fold in the chocolate chip and banana to the mixture.

Spray round cake pan with baking spray then pour the cake mixture in it

Bake at 350 degree oven for 60 minute or until the cake is done

Take the cake out and let it cool for 15 minutes

Now poke tiny hole in the cake make sure you make lot of holes so the caramel can absorb inside the cake, pour all the caramel sauce bit by bit until it all done on the cake. The cake will look really soft, but it will be harder when it is cool down.


Saturday, June 9, 2012

Grilled Lemongrass Beef Skewers ( Sach Ko Ang Jakak)

Grilled Lemongrass Beef Skewers ( Sach Ko Ang Jakak)

2 lbs of good beef thinly sliced
3 T of water
2 T of palm sugar or brown sugar
3 T of oyster sauce
2 T of fish sauce or soy sauce
1/2 cup of minced lemongrass
1 T of galangal
4 cloves of garlic
2 to 3 kaffir lime leaves shredded
3 T of vegetable oil (help the meat softer)
1 T of crush red chili pepper (optional)
1/4 cup of crush peanuts (optional some people like it)
1 T of lemon juice
1/4 t of turmeric
1/4 t of paprika (optional good color)
Skewers soak for 30 minutes before thread the meat to grill
Yoshida sauce if needed at the end to brush on beef skewers for color (optional)

In mortar pound lemongrass, garlic, galangal, kaffir lime leaves and turmeric to paste.
Marinate the beef with lemongrass paste and the rest of ingredients overnight or at least 4 hours. Thread meat in skewers. Grill beef on medium heat and when ready brush with some of Yoshida sauce for color.

For Jruk Lahong (papaya salad)

Sorry I didn’t measuring this part, but I have the ingredients for you

Shredded green papaya
Shredded carrot
Thinly sliced fresh ginger
Minced garlic
Fish sauce
Fresh jalapeño pepper thinly sliced if you don’t like spicy take seeds out
Make this salad the night before or it won’t taste good

Serve sach ko ang with jruk lahong


Saturday, June 2, 2012

Khmer, Thai, Lao grill lemongrass Chicken

Khmer, Thai, Lao grill lemongrass Chicken

 Sorry for the picture the chicken have fat on it, my grill look a bit kind of dirty but the chicken taste really good:)

2 1/2 lbs of chicken, breast, leg, thigh, wing whatever you like
1/4 cup of water
11/2 T of brown sugar
2 T of oyster sauce
2 T of soy sauce
1 T of fish sauce
1 T of lime juice
1/2 cup of lemongrass
1 T of galangal
5 cloves of garlic
3 kaffir lime leaves shredded
1 T of crush red pepper or ¼ t of black pepper (optional for spicy)
1/4 cup roasted crush peanuts (optional some people like it)

In a mortar pound lemongrass, galangal, garlic, kaffir lime leaves to paste
In a big bowl marinate the chicken with lemongrass paste and the rest of the ingredients with ¼ cup of water to it. It is best to marinate the chicken over night.

If you use chicken legs don’t take out the skin is the best part of lemongrass grill chicken
Grill the chicken on medium heat until it is done. Serve lemongrass chicken with pickle cucumber or Thai sweet and chili sauce and cooked rice.


Thursday, May 31, 2012

Khmer, Thai, Lao Jerky ( Sach Ko Ngeat pralack)

Khmer, Thai, Lao Jerky ( Sach Ko Ngeat pralack)

This is Southeast Asia style jerky I twisted a little so the flavor tastes better. We call it sundried jerky, but in Seattle there is no sun I have meat dryer to dry my jerky. You can buy pre- sliced beef is easy or you can slice it yourself. I don’t have exact measurement; adjust to your taste.

2 lbs of beef thinly sliced
1/4 cup of oyster sauce
1/4 cup of soy sauce
1/2 cup of yoshida sauce from Costco or teriyaki sauce
1 t salt if needed more salty flavor
6 cloves garlic pound in mortar to paste
1 big rice spoon of sliced ginger
2 T (not rice spoon measuring spoon) of sugar more or less up to you
1 t black pepper or crush chili
2 T of roasted sesame seeds (optional)
Msg optional

Mix and marinate the meat with the entire ingredients and let it marinate overnight
The next day take it out and sundry or dry in a food dryer.

When ready to serve you can pop in microwave for 1 minute if the meat is thin enough to cook in the microwave or grill it, but the best way to cook Asian jerky is deep fry.
Serve dried jerky with lime juice dressing and sticky rice or Thai Som Tam or Khmer Bok Lahong.

Note: I fry my meat before I put it away to marinate so I know the meat will taste good when it dry.
Do add and adjust the flavor to your taste. Yoshida and teriyaki sauce bring a better taste to any jerky.


Trey Khor (Caramelized trout)

Trey Khor (Caramelized trout)
You can use any kind of fish even salmon.

3 small trout clean and cut to about 11/2 inch long
2 cloves garlic
2 T thick soy sauce
1 t salt
1/2 t black pepper
2 T brown sugar or palm sugar
2 T water
1 T thinly sliced ginger
1 cup water

In mortar pound garlic, salt, and pepper together to paste set aside
In a medium sauce pan put sugar, 2 T water, thick soy sauce, and turn the heat on until it is bubble and the sugar turn dark brown in color.
Add the garlic paste and ginger to it stir well then gently add cut fish to the sugar mixture, with 1 cup of water. Handle the fish carefully so the meat won’t break. Let the fish cook in sugar sauce about 10 minutes or until the fish is done and meat is soft.
Turn the heat off.

Serve Trey Khor with bor bor sab with sliced lime juice, chili and thinly sliced cucumber on top.

Saturday, May 26, 2012

Mint Chocolate Chip Ice-cream

Mint Chocolate Chip Ice-cream

This recipe is easy to make all you need just the few ingredients plus a 9x13 baking dish to freeze the ice cream

2 (14oz) can sweetened condense milk
4 T water
1/2 t peppermint extract
8 drops green food coloring
4 cups heavy whipping cream, whipped
1 cup miniature semisweet chocolate chip (optional) or white chocolate chip.

In a large bowl mix condense milk, mint extract, food coloring, and water until the color combine then
Fold in the whipped cream and chocolate chip.
Pour into 9x13 baking dish then freeze it overnight.

When ready to serve cut the ice-cream to square blog the way you like it.


Teriyaki Chicken Yoshida Sauce with Grill Pineapple

Teriyaki Chicken Yoshida Sauce with Grill Pineapple

This recipe is easy all you have to do is use any kind of chicken thigh or chicken breast cut to bite site or sliced thin whatever you like, you can do as much as you like

1 1/2 lb of chicken cube
1/2 cup teriyaki sauce
1/2 cup Yoshida sauce
1 green onion chopped
1 t roasted sesame seeds
Skewers soak in water ahead of time before grilling

Pineapple cut it long enough that you can put it on the skewer

Mix and marinate the chicken at least 4 hours or overnight, Make sure you mix extra sauce for basting
Thread the chicken into skewers (when I marinate meat I make sure to have enough sauce to cover the meat)
Grill the chicken on medium heat until the meat turn brown then start  basting the chicken on both sides with the teriyaki and Yoshida sauce mix.

Do the same with the pineapple and when it is almost done brush the sauce on it grill until the pineapple caramelized.

Serve with Rice or Asian vegetable salad.

Banana, Pineapple and Mango smoothies

Banana, Pineapple and Mango smoothies

2 ripe bananas
One mango
1 cup of Pineapple
1 cup of milk or half and half for thicker smoothie
1 pg of banana or strawberry smoothie mix
Crush ice

Mix all the ingredients together until smooth in a smoothie machine mixer.
You can make frozen fruit popsicle from this recipe for your kid
Decorate serving glass with any fruit you like


Thursday, May 17, 2012

Thai Lab or Khmer Plear Trey (fish salad)

Thai Lab or Khmer Plear Trey (fish salad)

2 lbs of good fish like Salmon, Cat fish, Tilapia ect…The best fish for this recipe is grill Cat fish.
Grill or bake fish and take out the skin and bone cut to bite site or shredded
2 shallots thinly sliced
3 garlic cloves minced
1/2 cup of saw leaves thinly sliced
1/2 cup of cilantro chopped to small pieces
1/2 cup of mints chopped to small pieces
1 stalk of lemongrass thinly sliced
4 kaffir lime leaves thinly sliced
3 to 4 Thai chilies thinly sliced
1 to 2 T of sugar (up to you)
3 to 4 T of lemon juice
3 to 4 T of fish sauce
1 t of knorr chicken powder
3 T of roasted rice powder (if you make khmer plear trey don’t need to put roasted rice)
1 cup of bean sprouts
1 Thai round eggplant thinly sliced
2 long beans cut so 1 inches long
Half red bell pepper thinly sliced

you can add any crunchy vegetables to it

In a bowl mix shallot, garlic, fish sauce, lemongrass, chili, kaffir lime leaves, sugar, lemon juice, chicken powder, mix well and set aside.

Add fish to the bowl with roasted rice if you makeThai Lab and the rest of ingredients adjust the flavor to your taste. This dish it should be sour, salty, and spicy.

Note: fish salad you need to make it right away or need to keep cool in the fridge when serve.

Wednesday, May 16, 2012

Thai or khmer Namprik (Tuk Kapi)

Thai or khmer Namprik (Tuk Kapi)

This recipe is almost similar in Thai or Cambodia you can add what you have to the recipe, but make sure have good dried fish from Cambodia or else it won’t taste good. Serve with all kind of vegetables and trey Pla Tou chean.

You need
2 T of good shrimp paste
4 cloves of garlic
2 to 3 Thai chilies
2 to 3 T lime juice
2 to 3 T fish sauce
1/4 cup of dried fish or dried shrimps
Small egg plants (add as you like)
2 T of palm sugar (more or less up to you)
Crush peanut optional

Roast or fry small egg plants first before you add to the recipe, save few pieces to garnish on the top
In a mortar pestle pound the garlic, dried fish,  chilies, kapi and small egg plants to paste
Take it out and put in a bowl then add the rest of ingredients and water to your taste adjust the flavor hot, spicy, or sour.


Tuesday, May 15, 2012

Green Papaya Salad (Khmer Bok Lahong or Thai Som Tam)

Green Papaya Salad (Khmer Bok Lahong. or Thai Som Tam)

This is Thai and Khmer favorite salad, adjust the flavor to your taste

1 lb Shredded green papaya
 5 Salty baby crabs from the Asian store break apart
2 T of lime juice
2  Thai chilies
1 to 2 T Tuk prahok or cooked prahok (more or less up to you)
2 T dried shrimps
1 liced tomato or cherries tomatoes
2 long beans cut to 1 inch long
1 T fish sauce more or less up to you
3 garlic cloves
1 T of palm sugar ( this is optional) put it last if you need it
1 to 2 T of crust roasted peanut for garnish

In a deep mortar Pestle pound the garlic, chilies, to paste
Now add shredded green papaya, lime juice dried shrimps, and long bean, pound it until it is soft
Then add the rest of the ingredients taste for salty, sour and spicy according to your taste. Garnish with crush peanut.

Serve with fresh cabbage, Saw leaves and lettuce of any kind


Thai BBQ Pork

Thai BBQ Pork

4 T soy sauce
3 T oyster sauce
1 ½ lbs of pork loin cut to bite size
3 T chopped cilantro
1 T chopped mints
3 T minced garlic
2 T sugar
3 T olive oil
2 T lime juice
1 t sesame oil
1 t Thai crushes pepper flake or black pepper
Bamboo Skewers soak in water to prevent burning while grilling

Mix all ingredients in a bowl mix well and add to cubed pork
Marinate at least 4 hours
Thread the meat in the skewers
Grill meat to medium rare
Serve Thai BBQ pork with coconut Roasted corn or Thai vegetable salad in my blog


Monday, April 30, 2012

Sweet Glutinous Rice Dumplings

Sweet Glutinous Rice Dumplings
This is very easy Khmer dessert, you can make as much as you like.
2 cups of Glutinous Rice
1 cup of water
2/3 cup of palm sugar (it is best to find sticky one, but if you have one in the block shave it)
Shredded young coconut or store bought coconut flake (it is best to use fresh young coconut)
Toasted Sesame seeds

Start by shaving the palm sugar and roll it to a small ball set aside, finish the remainder.

In large bowl combine flour with water little by little until it form into white dough
Take out one small piece roll and flat it in the palm of your hand
Now take out one piece of palm sugar and put it in the middle of the white dough
Roll it to a small ball set aside, finish the remainder.

In a big pot boil enough water so the dumplings can float to the top
Put few pieces of dumplings at the time and boil them until they float to the top
Take it out then put them in a bowl of cold water for 2 minute so the palm sugar inside the dumpling will cool down and won’t burn your mouth.
Take them out and drain the water from the dumplings.
Put the dumplings on a dessert plate and garnish with young coconut and sesame seeds
In the picture I don’t have young coconut so I use coconut flakes.


Friday, April 27, 2012

Coconut Meringue Cookies

 Coconut Meringue Cookies

2 2/3 cups of coconut flakes
2/3 cups of sugar
4 T of all purpose flour
1/4 t of salt
4 eggs white
1 t of vanilla
1 T of toasted Sesame seeds

In a large bowl mix coconut flakes, sugar, flour and salt.
Now add eggs white, and vanilla mix well (I mix with hand)
Using ice cream scoop, scoop the mixture in to the baking sheet
Sprinkle sesame seeds on each cookie before bake
I use none stick baking sheet lay with foil and spray with cooking spray
Bake at 325 degree for 20 minutes
Let it cool completely before take it out of the try to prevent form breaking

Serve at Tea time


Friday, April 20, 2012

Num Lot

Num Lot
Num Lot is Khmer dessert, but the Vietnamese also have the same kind for drink. Use potato ricer to press Nom lot into ice cold water.  I have 2 recipes for you.  Fresh Pandan is best for flavoring Nom Lot.
First recipe
 1/2 cup of monk bean  starch or water chestnut starch
2 T of sugar
1 2/3 cup of water
1/4 t of pandan extract
green food coloring if needed.
bowl of ice to press the paste into ice cold water

In a pot mix all the ingredients together until dissolve (not on the stove yet)
Put pot on the stove on medium heat keep  stirring until it is bubble and the batter turn to paste like glue.
when it is thick like glue take it out and whisk vigorously till the batter is translucent paste.
Spoon the batter into Potato Ricer and press into bucket of ice cold water so the paste will cool down quickly then drain in a basket and set it aside until you ready to serve with the coconut  syrup.

Recipe 2
1pkg of Bot Banh Gio, it is steamed Pork cakes flour.
2 T of Tapioca starch (use rice spoon not measuring spoon)
9 cups of water
2 T of Pandan flavoring essence or fresh Pandan leave is the best (you need 2 T of juice from Pandan leave).
Food coloring, power or drop if needed to make it green.

Do the same here cook stir and press into ice cold water

For the sugar syrup
2 ½ cup of sugar
1 1/2 cup of water
1 can of coconut cream
1 T of Pandan flavoring


Wednesday, April 18, 2012

Homemade Granola

Homemade Granola

6 cups of rolled Oats
1/2 cup chopped almonds
1/2 cup chopped pecans
1/4 cup brown sugar
1/4 t salt

1/2 cup maple syrup
1/2 cup of honey
1 t of vanilla or almond

1/2 cup dried cranberries, or blueberry
1/2 cup of dried apricots or raisin
You can put any dried fruit you like

In a large bowl combine the first 5 ingredients together
Add the maple syrup, vanilla and honey to the bowl mix well, if you like sweet granola you can add more syrup and honey to it.

Spread the mixture evenly onto the baking tray coated with cooking spray. Bake in the preheat oven at 300 degree for 45 minutes, stirring every 15 minutes. After 45 minutes turn the heat off, and take it out the oven.

Add the dried fruits to the mixture. Let it cool, store in a Ziploc bag for later use.

Serve as snack or breakfast cereal with milk or top with yogurt


Sunday, April 15, 2012

Thai Ground Chicken Salad (Laab Kai)

Thai Ground Chicken Salad (Laab Kai)

1 ½ lbs of ground or minced chicken breast
2 shallots thinly sliced
2 cloves of minced garlic
1/4 red onion thinly sliced
1 small stalk of lemongrass thinly sliced
3 kaffir lime leaves thinly sliced
3 fresh Thai chilies or 1 t of Thai roasted ground chili
2 green onions chopped
1/2 cup of thinly sliced mints
1/2 cup of chopped cilantro
3 to 4 T of fish sauce
4 T of lime juice
4 T of roasted rice powder
1 T of sugar (this is optional)

In a fry pan put 1 cup of water and add ground chicken break it apart to smaller pieces. Cook and stir the ground chicken until done, drain the water out if any left in the chicken. Set aside to cool down.

In mortar pestle pound lemongrass and kaffir limes to small pieces, but don’t pound it to paste. It might be best if you mince it instead. (You need about 1/3 cup of mix lemongrass and lime leaves)

In a large bowl mix cooked chicken with all the ingredients except the mints and cilantro. Add and adjust the flavor as you like. This recipe should be spicy, salty and sour.

Garnish with mints and cilantro.

Serve Thai Laab Kai with cabbage, long bean, cucumber and lettuce or whatever you like to dip with.
You can serve as lettuce wrap.


Wednesday, April 11, 2012

Baked or Deep Fried Coconut Chicken

Baked or Deep Fried Coconut Chicken

I found chicken on sale so I thought I would make some fried chicken. I used breast bone cut in half, drumsticks, and thighs. I didn’t have butter milk so I used coconut milk for the first time and it turned out good. I seasoned the chicken first then soaked them in one can of coconut milk. I don’t have the exact recipe, but this is close enough that you can follow.

2 breasts bone-in cut in half
4 thighs
6 drumsticks
1 can of coconut milk
1 t of Cayenne pepper
1 t of garlic salt
Black pepper and salt to taste
You can use any seasoning you like
Mix and marinate the chicken with coconut milk and seasoning for 1 hour.
Oil to deep fry the chicken

Then I divided the chicken in half. I kept all the drumsticks for deep fry and baked the rest of the chicken with Italian bread crumbs.

To deep fry you need
Flour seasoned with salt and pepper or any seasoning you have on hand
Take out the batter chicken and coat it with flour
Deep fry the chicken on medium heat until golden brown
Take out and drain on basket.

To bake you can use Italian bread crumbs or regular bread crumbs, I like Italian bread crumbs better.
Or you can mix half coconut flake to coat the chicken along with bread crumb.

Take out the coconut batter chicken from the marinate then coat it with Italian bread crumb on both sides
Lay on a baking rack with baking tray under the rack.

Preheat oven to 425 degree bake for 25 minutes or until your chicken is done with golden color on the outside.

Serve your fried or baked coconut chicken with Thai cucumber salad on my blog or Thai sweet and chili sauce.


Thursday, April 5, 2012

Banana Tapioca Pudding (Jake Khtis)

Banana Tapioca Pudding (Jake Khtis)

This is Khmer banana dessert and it is easy to make, some banana will turn black if you don’t boil it first, I use the regular banana from the grocery store. It is best to use white small tapioca but I only have the green tapioca. It is importance to soak tapioca for 30 minutes or it won’t cook all the way. The pudding will be thickened when it is cold, make sure you put enough water as in the recipe.

5 firm bananas peel cut in half or in third then sliced length wide.
1 can of coconut cream
1 can of water from the coconut can
1/4 cup of tapioca soaked in water for 30 minutes wash drain set aside
1/4 t of salt
2/3 to 3/4 cup of sugar (adjust the sweet according to your taste)
2 t of roasted sesame seeds for garnish when serve

In a medium pot bring coconut cream, water, salt and sugar to a boil
Then add tapioca, bananas to the coconut sauce cook until the banana is soft and tapioca is done
About 5 minutes, taste and adjust the sweet.
Turn the heat off let cool
This kind of dessert is best to serve warm, but some like it cold
Sprinkle sesame seeds before serve


Wednesday, April 4, 2012

Salty Eggs

Salty Eggs

Salty Eggs take a long time to brine in salt water. I made it 4 to 5 weeks ago and finally it is good to eat. Let the eggs sit on the kitchen counter when you brine in salt water do not put in the fridge until it is ready to eat then you can refrigerated.

You need
12 large eggs Chicken or Duck wash dried with paper towel (make sure the eggs are not crack)
4 to 6 cups of boiling water enough to cover the eggs.
1 1/2 cup of salt
Clean big Jar with lid on

Boil water add salt stir until it is dissolved let salt water cool down completely or else it will cook the eggs
Gently put eggs inside the jar and add cold salt water to it. Cover with lid let it sit on the counter for 4 to 5 weeks.

When ready to serve boil the egg for 20 minutes then let cool
Serve Salty egg with soup rice (Borbor) or any of Chinese Stir fry recipe or Fried Rice.


Tapioca Smoothie or Bubble Tea

Banana Tapioca Smoothie

This kind of drink is very popular in Asia. Here in the US bubble tea make with black tea, I thought if the recipe calls for tea why can we make smoothie Tapioca and just don’t add tea to it. Tapioca pearl come with many color so pick what you like. I give you both recipes if you like bubble tea. You can even use chocolate or Strawberry milk for Tapioca Pearl.

For the bubble tea recipe you need to boil 1 cup of tapioca pearl.

1/2 cup of cooked any color tapioca pearl
1 cup of milk or soy milk
1 cup of black tea
Some sweeteners

Tapioca takes a long time to cook, in a medium pot boil 5 cups of water and add 1 cup of Tapioca to boiling water.
Boil tapioca on medium heat for 30 minutes then turn the heat off and cover while it is hot steaming for another 30 minutes so the tapioca will cook all the way.
You can boil Tapioca longer than 30 minutes until the tapioca turn clear and no white inside (this is the best way) if the water is evaporated do add more water to it. When it is done drian cooked tapioca under cold running water rinse and set aside.

Take the amount you need keep the rest in the fridge for later use (don’t keep it too long or else it will stick together like jelly, if it sticks together rinse it again under cold running water then it will separate)

To make the tea put the tapioca in the tall glass set aside
In a separate bowl or glass mix the rest of the milk and tea with some sweeteners then poor into the tapioca glass with some ice in it.

Serve cold

For the smoothies recipe ( if the smoothie is thick add more milk or soy milk to it so the Tapioca can come out easy with the big straw, always add sweetener to it.)

I use all kind of tropical fruit for the smoothie all you have to do add the cooked tapioca to it.
You can make banana smoothie tapioca, mango, or pineapple whatever you like. Sometime I just buy some yogurt smoothie from the store and add cooked tapioca pearl to it.

Here are few recipes you can do
Banana smoothie
2 Bananas
1 cup of milk
5 T of frozen orange juice concentrate
3 T of malted milk powder
Crush ice (add later when serve) or ice cube
Sweeteners 1 to 2 pkg up to you
1/3 to 1/2 cup of cooked tapioca pearl put in a tall glass.

In a blender mix bananas, milk, frozen orange, powder milk, sweetener until smooth
Pour into tapioca glass add crush ice serve cold

Orange smoothie
1 cup of vanilla ice cream or vanilla frozen yogurt
3/4 cup of milk
1/4 cup of frozen orange juice concentrate
1/3 to 1/2 cup of cooked tapioca pearl

Mix everything in the blender until smooth pour into tapioca glass serve cold

Soy Mango Smoothie
1 cup of mango chunks
1(6oz) Vanilla soy yogurt
1/2 cup of orange juice
2 T of honey or sweetener
1/4 t of grated fresh ginger
1/3 to 1/2 cup of cooked tapioca pearl

Blend everything in a blender until smooth pour in the tapioca glass serve cold


Friday, March 30, 2012

Rice noodle with Rhizome Roots soup (Num Banch Chouck Somlor Khmer)

Rice noodle with Rhizome Roots soup (Num Banch Chouck Somlor Khmer)

This is Khmer popular food in the country and it come with soup broth of fish or chicken with Rhizome Roots serve with rice noodle and various kinds of fresh vegetables and garnish with fresh hot chilies.
This recipe make a lot if you don’t have too many people to feed cut the recipe in half.

2 pkg of rice vermicelli noodle (make sure you buy the Num Banch Chouck noodle)
To make the soup broth you need: (Tuk somlor )
1 whole boil chicken or cat fish or Tilapia (cooked the fish ahead of time)
I sometime use half chicken and 1 fish it makes the broth taste better
2 T of prahok (do adjust to what you like)
1/2 cup of fish sauce or add salt if you don’t like fish sauce, but make sure use less salt
1 can of coconut milk
Knorr chicken power about 2 T spoon.
MSG (optional)

For Kroeung you need
1 cup of thinly sliced lemongrass
10 cloves of garlic
2 T of pickle Rhizome or 2 to 3 long roots (Krachai)
8 Kaffir lime leaves sliced thin
1 T of turmeric
1 T of salt
Pound the entire ingredients in a mortar pestle or in a blender to paste then add cooked (no bone) fish or chicken to it make sure everything mix to paste.

For the veggies you need
Bean sprouts
Green papaya
Long bean
Banana blossom
And any kind of vegetables you like to add.
Make sure you shredded or thinly slice all the veggies.

For the noodle
Do cook the noodle according to the package direction. When the noodle is done drain and rinse with cold water. To separate noodle into individual bunches soak noodle in cold water while handling and piece bunched noodle into a basket for proper drainage. If the noodle is not properly drained it will be mushy.

To make the soup broth
In a big pot put 2 to 3 quarts ( 12 cups) of water to boil then add chicken or fish paste with kroung to the pot (sometime I use the broth that I boil fish or chicken to add in this soup for flavor so don’t through away cooked chicken broth.) Do adjust water and chicken broth.

Now add prahok, fish sauce, or salt, coconut milk, Knorr chicken powder and sugar to your taste and if you like add MSG to it.
Adjust the flavor to your taste. Turn the heat off or down to low if you are serving.

When ready to serve take one or two bunches of the noodle put in a large bowl then add the soup broth to the noodle top with vegetables and salt, sugar or chilies mix well and serve.

Note: when you serve this noodle make sure your soup broth is on low heat so the soup is warm.