Thursday, May 31, 2012
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)
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)
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
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
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
2 ripe bananas
1 cup of Pineapple
1 cup of milk or half and half for thicker smoothie
1 pg of banana or strawberry smoothie mix
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)
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)
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.
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)
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
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