Wednesday, February 29, 2012

Stir fry lemongrass beef (Char kroeung Sach Ko)



Stir fry lemongrass beef (Char kroeung Sach Ko)

For Kroeung
Lemongrass, kaffir lime leaves, galangal, turmeric
Pound the ingredients to paste

1 lb of any beef with a bit of fat, slice thin, marinate the meat with
2 T of oyster sauce
1 T of vegetable
Marinate for 30 minutes

3 garlic cloves minced
1 Jalapeno sliced thin or Thai bird eye chilies
1/4 white onion slice thin
1/2 red bell pepper slice thin
A handful of cut long bean or green bean (optional)
1 t to 1 T of prohok (this is optional some people like it)
1 to 2 T of tamarind concentrate (put 1 T first)
1 t of Knorr Chicken powder
Fish sauce to taste
Sugar to taste
Crush peanut for garnish (optional some people like it)
A handful of holy basil for garnish
Oil for stair fry

In a small bowl mix 3 T of kroeung, prohok, knorr chicken powder, Tamarind concentrate, sugar, and 6 T of water set aside

In a hot wok or fry pan heat oil add garlic fry until brown add long bean if you use it stir fry for 2 minutes then add beef stir fry until the meat is tender almost done
Add onion, jalapeno, and red bell pepper mix well then add the kroeung mixture
Stir fry until the meat and vegetables is done turn the heat off taste garnish with holy basil, and peanut.

Serve hot with rice

Teriyaki BBQ beef skewers (Hawaiian style)



Teriyaki BBQ beef skewers (Hawaiian style)

When I was in Hawaii I had Teriyaki skewer I can taste the mix of Chinese and Japanese flavor in it. I make up this recipe to remember the good time I had in Hawaii with my family. I called it Hawaiinese beef sticks

You need 2 lbs of beef with some fat, sliced thin
1/2 cup+2 T of soy sauce
3 T of brown sugar
4 to 5 cloves of garlic (smash in mortar pestle)
1 to 2 T of ginger minced or in mortar pestle with the garlic
1/2 t of black pepper
2 T of hoisin sauce
2 T of rice vinegar or white vinegar
1 t of sesame oil (if you like the flavor of sesame oil put 1T)

if you like pineapple juice add about 1/4 cup to it, I don't care about it.
If you have fresh pineapple grill it with the meat (it makes real Hawaiian taste)

Mix and marinate the meat overnight
Thread the meat in the skewer and grill untill it done, serve with fried rice and vegetables pickle.

Enjoy!

Tuesday, February 28, 2012

MANGO AND PINEAPPLE SALSA






MANGO AND PINEAPPLE SALSA

1 cup of mango or one mango
1 cup of pineapple
1 cup of tomato or one big tomato
1/4 cup of red or white onion
1/4 cup of chopped cilantro
1 T of minced garlic
1 T of salsa seasoning (sell at the canning section at Wal-Mart)
1 t of sugar (if the fruit sweet don’t add sugar)
1 to 2 T of lime juice or vinegar (if the fruit is sour don’t add lime juice)
1 chopped Jalapeno
2 T of ketchup (this is optional I put it to make my salsa thicker)
Chop everything and put in the bowl
Mix all the seasoning together and enjoy

Note: Fresh fruit salsa sometime too sweet sometime too tart, you have to taste it first before you add sugar and lime juice.

This salsa go well with chip, grill chicken, grill salmon, prok chop, shrimp or pasta with a little drizzle of Italian dressing you can make a pasta salad from this salsa.

Monday, February 27, 2012

Sparerib soup with Pickle green Mustard (Khmer Sngo chrourk Spey)



Sparerib soup with Pickle green Mustard (Khmer Sngo Jrouk Spey)

2 cups of pork sparerib cut to bite size
5 cups of water
2 cups of pickle green mustard (1/4 cup of pickle juice)
1 cloves of mince garlic
1 T of Korr chicken powder

In a soup pot put the water boil untill the meat is almost fall off from the bone
Add Knorr chicken powder, garlic, and green mustard with pickle juice.
Cook for 2 minutes taste your soup adjust the flavor to what you like

Because green mustard pickle is already salty you don’t need to put salt in the soup

Sunday, February 26, 2012

CHINESE EGG DROP SOUP



CHINESE EGG DROP SOUP

4 cups of chicken broth, 2 small cans.
2 eggs beat well
1 green onion chop
1 T of chop chives (optional)
1 ½ T of soy sauce
1/2 tsp of sesame oil
1/2 tsp of salt
1/4 tsp of white pepper or more if you like.
2 tsp of white vinegar
1/4 cup of chopped Napa Cabbage

1 T of cornstarch
3T of water
Mix the cornstarch and water set aside

This soup might look easy to you when you go out to eat at the restaurant. It is easy, but if you don’t know how to drop the egg you soup will turn to mash.

In a cup that has small tip like any measuring cup. Break the egg and beat well. Set aside.

In a medium pot put 4 cups of chicken broth and the white part of Napa Cabbage first. When the broth is boiling add the rest of Napa Cabbage let it cook for 1 minute add the cornstarch mixture stir until well then turn the heat off. (note cornstarch can make your soup too thick so add a little at a time)

This is the hard step,

Take your eggs and about 10 inches of the hot pot pour your egg very slowly at the same time get a fork and stir the egg only one direction for 1 minute. This will help you make a very smooth and silky egg thread and it won’t lump. If you pour the egg too fast it will become a big lump and your soup will not look good. Don’t pour your egg in with the stove on always turn your stove off first. This will allow the egg to cook in hot soup broth and the egg will turn silky and smooth with long thread by stirring in clock direction.

Next you add all the ingredients into the soup and taste your soup with salt and white pepper.

For the vegetable you can use frozen pea, fresh mushroom, or dried mushroom, frozen corn or carrot as long as you chop them in small pieces.

NOTE: Egg drop soup is always serve hot, don’t cook it if you don’t eat right away. Serve with Chinese fried rice.

Homemade Teriyaki Chicken with coconut roasted corn



TERIYAKI CHICKEN

1 lb of chicken breast or thigh (dark meat taste better for teriyaki)
1 T of cornstarch
3 T of cold water
1/2 cup of sugar (if you like it sweet use 2/3 cup of sugar)
1/2 cup of soy sauce
2 T of cider vinegar
1 t of minced garlic
½ tsp ground ginger or 1 t of minced fresh ginger
¼ tsp ground black pepper
Mix cornstarch with water and set aside.

1. In a small pan over medium heat mix sugar, soy sauce, vinegar, garlic, and ground black pepper to a boil for one minute then add cornstarch mixture to sauce stirring until the sauce is thicken turn the heat off and let the sauce cool.
2. Marinate the chicken for 3 hours or longer for good flavor.
3. You can bake your chicken, but it is better to grill it. Make sure you save some sauce to brush on the chicken when it is almost done.
4. Bake at 400 degree oven for about 20 to 30 minutes depend on how big your chicken piece. Make sure to line up your baking pan with foil because teriyaki is very sticky. You can use this sauce on salmon bake it is real good.
5. Make extra sauce to dip your chicken with or pour on rice.

BBQ Coconut corn (recipe for 4 corns)
you grill corn till it is almost done then
brush the corn with
1/4 cup of coconut milk
Dash of salt
1/2 t of sugar
1 stalk of chop green onion
mix all the ingredients together in a bowl then brush on the grill corn.

Pickle Green Mustard ( Khmer Jrouk Spey)



Pickle Green Mustard ( Khmer Jrouk Spey)

3 lbs of Chinese mustard wash and let air dry over night if you live in a cold state, or if you live in a hot state just put it outside for few hours.  The trick about this pickle is pour hot boiling salt water right in the mustard jar so the pickle will turn crisp in few day, don't worry it won't kill the mustard green. 

Put the mustard in prepare clean jar, cut or fold anyway you like.
Do use the measuring spoon not rice spoon it will not work.
3 lbs of mustard green
8 cups of water
3 T of salt
1 T of sugar (you can put between 1 to 2 T)
3 T of raw rice
Boil water with salt, sugar, and rice until tender but not cook all the way.  Turn the heat off

Pour hot boiling salt water into the mustard jar cover and let it sit for 3 to 4 days then it will be ready to serve. (discard the rice)

Serve pickle mustard with any grill fish or chicken with minced chilies and rice.

Enjoy!

Friday, February 24, 2012

Filipino Lumpia



FILIPINO LUMPIA
1 T of oil
1lb of ground pork
2 clove of garlic
1 cup of carrot shredded
1/2 cup of green onion or onion
1 cup of coleslaw or cabbage
2 eggs
2 T of soy sauce
2 t of sugar
1/2 t of pepper
1 pg of lumpia wrapper

Note: you can cook the meat first with 1 T of oil and mix with the vegetables and seasoning or you can mix everything together raw like you do with Egg rolls.

Roll the lumpia like you do with the egg rolls.
Heat 3 cups of oil to deep fry lumpia. Lumpia is not like egg roll you cannot bake the lumpia skin. It has to be deep fry. Serve with sweet and sour sauce or sweet and chili sauce.

Vietnamese BBQ chicken



VIETNAMESE BBQ CHICKEN

1.5oz of chicken breast sliced thin
2 T of seasoning soy sauce
1 T of fish sauce
1 T of oyster sauce
1 T of sugar or less up to you
1 T of BBQ pork or roasted pork seasoning
½ t of 5 spices powder
½ t of black pepper
1 T of vegetable oil or olive oil (This will help the meat from getting too dry)

Mix and marinate the meat for at least 4 hours or overnight.
Grill your meat on medium heat for 4 minutes on each side
Turn your meat and cook for 4 more minutes till the chicken is done.



Serve Vietnamese BBQ chicken with Rice, noodle, Vietnamese vegetable salad, with sweet fish sauce garnish with mint, basil, and cilantro.

The best thing to cook this chicken is to fry it on medium low heat till it is brown on each side and the chicken is no longer pink and juice runs clear. When you done let the chicken rest for 5 to 10 minutes before cutting it.

Cambodian Beef sour Soup (Somlor Machou Kroeung)



Cambodian Beef sour Soup (Somlor Machou Kroeung)

For Kroeung (lemongrass paste)
1 dried Mexico chili soak in water take the seeds out
2 stalk of lemongrass sliced thin
4 kaffir lime leaves sliced thin
2 slice of galangal
4 big cloves of garlic
1/2 t of turmeric powder or fresh turmeric
1/2 t of salt

In mortar pestle pound all the ingredients to paste set aside

1 lbs of beef brisket with fat, or you can use ½ lb of beef and ½ lb of stripe
5 to 6 Thai aubergines eggplants cut to bite size
1 bell pepper green or red or yellow for color or long bean
2 T of krasang or tamarind power (put 1 T first)
2 T of prohok (put 1 T first)
1 T of knorr chicken powder
Water or chicken broth add to your desire thickness of the soup
Fish sauce

Sleuk Katrop or Holy basil for garnish

In a soup pot on medium heat put kroeung and meat together with half cup of water cook stir until the meat is tender
Now add all the vegetables, more water stir together let cook till the vegetables are tender
Add Krasang or tamarind powder, chicken powder and prohok continue to cook until the meat and vegetables are cooked to your liking. Taste and adjust the flavor with more sour or salty turn the heat off
Garnish with holy basil or sleuk Katroup.

Note: you can use water spinach for this recipe also.

Khmer Prohok Ktis



Khmer Prohok Ktis

12 oz ground pork
1/2 cup pea egg plants
5 garlic cloves
5 bird eye chilies
1 T of oil divides
1 cup of coconut milk (about 1 can) or less up to you
2 T prohok (if you can find Prohok Siem Reap is best)
1/4 cup of water
2 T of sugar or less up to you
2 T of kroeung (lemongrass, kaffir lime, galangal, Mexican dried chili)

In a fry pan put 1 T of oil and fry garlic, chilies, pea aubergine eggplants till it is golden, take it out and set aside
In a mortar pestle pound only garlic to paste, leave the eggplant and chilies for later

In the same fry pan add the last 1 T of oil and fry ground pork till almost done
Add garlic paste, coconut milk eggplants, chilies, kroeung stir well,
Cook for few minutes
Add sugar prohok continue to cook until the meat is done
Adjust the flavor to your taste,  turn the heat off.

Serve Prohok ktis with rice and vegetables on the side for dip
Note: Prohok Ktis will be thicker when it cool down

Enjoy!

Thursday, February 23, 2012

Grilled Beef With Lime sauce (Sach ko ang tuk prohok)



Grilled Beef With Lime sauce (Sach ko ang tuk prohok)

You need good Steak grill to medium rare

Lettuce
Sliced cucumber
1 cup of mix Mint, basil, Vietnamese mint ect…(cut very thin)
Clover sprouts or bean sprouts
Thai round eggplant (cut very thin for tuk prahok or slices thin for dip)
2 to 3 Thai chilies or 1 Jalapeno
4 cloves of garlic
1 stalk of lemongrass slice very thin
2 T of cook prohok or you can use the Vietnamese tuk prohok in the bottle
1 lime juice
Fish sauce


Grill or roast chilies and garlic until it is golden brown and soft (you don’t need to grill, it taste better if you do)
In a mortar pestle pound the grilled garlic, chilies with ½ t of salt to paste
In a bowl combine, lemongrass, eggplant (if you use it) mints basil with garlic paste and lime juice with cooked prohok, fish sauce or more salt up to your taste.
Mix it well taste to adjust the flavor to your liking, it is best to add a little msg to any khmer prohok recipes

Grill the meat and let it rest for 15 minutes so the juice stay inside the meat.
Arrange the rest of the vegetables on the plate
To serve get a piece of lettuce leaves, sliced eggplants, sprouts, mint and meat on top fold the lettuce then dip in tuk prohok.

To make a good khmer grill beef is depend on tuk prohok.

Wednesday, February 22, 2012

Thai Tom Yum Hot and Sour soup




TOM YUM SOUP

10 big raw shrimps or prawn
1 can of chicken broth (28oz) + 1 cup of water
1 can of straw mushroom (you can use fresh mushroom)
1 tomato cut to bite size
1 stalk of lemongrass (smash with the back of a knife cut into 2 pieces)
3 kaffir lime leaves torn to pieces
3 Thai bird eye chilies cut to small pieces
1 fresh lime juice (add to bowl if needed)
2 T of tom yum paste
3 T of fish sauce
1/4 cup of evaporated milk
3 cloves of garlics or shallots (smash with the back of a knife)

3 saw leaves and cilantro for garnish

In a medium pot add chicken broth, water, lemongrass, kaffir lime leaves,garlic boil on medium heat for 3 minutes to release the aroma of lemongrass and lime leave.

Then add mushroom, tomato,and chilies, bring it to a boil again
Add Tom Yum soup paste to the pot
add 3 T of fish sauce, 1/4 cup of evaporated milk to the soup
then add shrimp let it boil again until shrimp turn pink
Now turn the heat off add saw leaves,and cilantro for garnish
taste and adjust the soup the way you like it, if need more sour add lime juice.
this soup should be spicy, sour, and salty, saw leaves is importance in this soup it give the real flavor of Tom Yum soup.

Cashew Chicken



CASHEW CHICKEN

1 cup of sliced chicken (8oz) breast
1 carrot
1/2 red pepper sliced
1/2 onion chopped
1/2 cup of cashew nut.
1 T garlic minced
2 green onions chopped for garnish
2 T of roasted coconut flake for garnish
2 tbsp of oil

Sauce for stir fry
1 T of fish sauce
1 T of soy sauce
2 T of oyster sauce
1 T of sugar
1 tsp of crush chili if you like spicy (optional)
Mix all the ingredients together and set aside.


Heat 1 tbsp of oil on high heat add garlic and fry until brown add carrot and stir fry for a few minutes add chicken and stir fry until the meat is almost done then add pepper, onion and stir fry till the vegetable is tender. Turn your heat off. Sprinkle with roasted coconut flake.

Serve hot with cooked rice.

coconut rice



COCONUT RICE

2 cups of cooked rice
11/2 cups of coconut milk or cream
½ t of cinnamon for garnish
½ t of curry powder
1 T of sugar
Dash of salt

Boil coconut milk, curry powder and sugar in a pot on medium heat
Add cooked rice and stir untill all the liquid is evaporated.
Turn the heat off add cinnamon.

Green Tomato Jam



Green Tomato Jam

If you have lot of Green tomatoes at the end of harvest season and don’t know what to do make jam for the
winter.

4 cups of shredded green tomatoes (puree)
4 cups of white sugar
1(6oz) package of raspberry or strawberry gelatin mix

Puree the tomatoes then transfer to a big pot
Combine puree tomatoes and sugar cook for 10 minutes on medium heat stirring often so the mixture won’t burn
Add gelatin reduce heat to low and simmer for 15 more minutes
Turn the heat off

Spoon into container or jar freeze like any freezer jam

Tuesday, February 21, 2012

Sweet and Chili Sauce



Sweet and Chili Sauce

If you don’t have time to go to the store to buy Asian sweet and chili sauce in a bottle
You can make it at home

2 to 3 garlic cloves minced
2 red (not green) Jalapeno pepper or 4 Thai red chilies or 1 T of crush chili flake
1/2 cup of sugar
3/ 4 cup of water
1/4 cup of vinegar
1/2 T of salt

To thicken the sauce
1 T of corn starch
2 T of water
Mix and set a side

Mix all the ingredients in a blender if you use fresh chili
Tranfer the mixture in a sauce pan heat on medium heat until it is boiling
Turn the heat to low and simmer for 3 minutes
Add the cornstarch water to the mixture to thicken the sauce
Turn the heat off let the sauce cool
Do adjust the heat the way you like it

Serve with spring rolls, grill chicken ect…

Enjoy!

Chicken soup with preserved lime



Chicken soup with preserved lime

This soup is sour so be careful with the preserved lime if you don’t like it sour don’t put too much.

1 preserved lime cut to small pieces
2 cloves of garlic smash in mortar pestle
3 to 4 chicken drumsticks cut in half (you can use any kind of chicken or duck meat)
4 to 5 cups of water
1green onion for garnish
1 sliced of fresh ginger
3 T of fish sauce
1 t of sugar
1 t of Knorr chicken powder
1/4 t of black pepper

In a soup pot boil the water then add chicken when the water is boiling, cook the chicken, ginger untill it is tender and meat is almost done then add garlic, fish sauce, sugar, Knorr chicken powder and black pepper.
Taste and adjust the flavor turn the heat off garnish with green onion.

Serve with rice
Enjoy!

Preserved Lime (Nam Ngau)



Preserved Lime (Nam Ngau)
12 fresh limes
8 to 10 cups of water enough to cover the limes
1/2 cup + 2 T of salt (it should be 4 T of salt for 4 cups of water)so adjust your salt and water to cover the limes.

Wash limes and let it sit under the sun for 3 days or longer, when the lime is ready
Boil water add salt stir until the salt is dissolved. turn the heat off let cool
In a big jar put the limes in add salt water to it.

It will take few weeks or month before the lime ready to use. When it ready keep in the refrigerator for months or years.

You can use preserved lime to make duck, chicken soup or drink when you have a cold.

Monday, February 20, 2012

Spices Beef Rub



SPICE BEEF RUB

1 ½ lb of flank steak
1/ 2 T of salt
2 T of cumin
2 t of black pepper
1 t of red pepper flake, or ½ t of Thai hot red crush pepper.
1 T of ground coriander
1 T of Chili powder
1 t of cinnamon
Mix all the spices together in a bowl and rub it on the steak, let it sit for 1 hour

Grill your steak on medium high heat for 4 minutes on each side or till it is done
Make sure don’t burn the steak
When it is done take it out and let it rest for 10 minutes cover with foil so your meat will be warm.

Avocado Salsa

1 Avocado sliced
1/4 cup of onion chops
1 tomato
1 clove of garlic
1/4 cup of chop cilantro
1/2 t of cumin
1/2 t of black pepper
11/2 to 2 T of lime juice
11/2 T of olive oil
Salt to taste.

Thai Yellow curry



THAI YELLOW CURRY
You can use any vegetable you like, pumpkin, long bean, eggplant, ect...

2 chicken breasts cut into bite site
2 potatoes cut into chunk
1 cup of sliced bamboo
3-5 kaffir lime leaves slice thin
2 T of yellow curry paste
1 can of coconut milk or cream
11/2 cans of water, measure it from the coconut can
2-3 tbsp of fish sauce
2 T of sugar
1 small onion sliced or half big onion.


1- In a medium sauce pan heat 1 T of coconut milk over medium heat,
2- Add curry paste and fry until fragrance, make sure you break the curry paste and add half can of coconut milk cook for 1 minute then add chicken leg cook for 2 to 3 minutes and add the rest of coconut milk with one can of water from the coconut can.
3- Add potatoes, sugar, fish sauce, cook for 5 more minutes until the potato is soft.
4- Add kaffir lime leaves cook until the chicken is done, add sliced onion and cook for a minute.
5- Taste your curry to your liking and turn the heat off.
6- Serve the curry with rice or French bread.

Thai Rice Noodle Rolls



Thai noodle rolls

2 cups of steam or cook Napa cabbage
Fried onion
Fried garlic
½ cup of chopped green onion
Roasted coconut
Tofu or ground pork
Salty Chinese cabbage or turnip
Bean sprout
Cilantro for garnish

Sauce

3 T of vinegar
5 t of sugar
4 t of soy sauce
1 t of chili garlic
2 t of fish sauce

Meat
Heat oil in wok till hot add garlic and fry the meat till almost done add to meat
1 t of chili garlic
1 t of hoisin sauce
Cook the meat till done turn the heat off let cool.

I don’t give you the exact amount on this recipe because it is up to you to put how much you want in the rolls.

First lay the fresh flat noodle on a cutting board
Next lay the cook cabbage on the flat noodle
Then the meat mixture
And lay the rest of the ingredients on the sheet of noodle
Fold the noodle carefully like you roll the egg rolls.

When ready to serve drizzle the sauce on top and garnish with cilantro. If you want the noodle softer heat in the microwave for a minute.

Note the noodle soak lot of sauce so you have to make extra sauce if you like more sauce on your noodle.
Enjoy

Sunday, February 19, 2012

Thai beef salad



THAI BEEF SALAD

12 oz beef like steak grill to medium rare thinly sliced
¼ cup of sliced cook stripe (optional)
½ t of chopped galangal
1 red chili chopped
1 T of chopped green onion
1 T of chopped cilantro
2 T of chopped mints
2 T of chopped Thai basil
1-2 thinly chopped kaffir lime leaves
2 T of chopped lemongrass
2-3 T of fish sauce
2-3 T of lime juice
Sugar up to you
1 tbsp of toasted rice.

Put sliced grill beef and stripe in a bowl add galangal, chili, lemongrass, fish sauce, lime leaves, lime juice, toasted rice, and mix well.

Next add all the herbs mix well taste and adjust the flavor.

Chinese Crispy Chow Mein



CRISPY CHOW MEIN NOODLE


1 pg of chow mein noodle will serve 4 people

1/2 lb of beef, pork, chicken, shrimps
To marinate the meat with
1 T of oyster sauce
1 T of rice wine

Marinate for 30 minutes

2 or 3 baby bok choy
1/2 bell pepper
½ onion
1 carrot
1 stalk of celery
You can use any vegetables you like.

2 cloves of garlic minced or 1 T of chopped garlic
2/3 cup of chicken broth, vegetable broth.
1 T of oyster sauce,
1 T of corn starch
2 T of soy sauce
1 T of sugar or less
1/4 t of black pepper
Mix sauce in a bowl set aside.

Pan fry the chow mein noodle

Heat 3 T of oil in none stick fry pan, fry the noodle until it is crispy on one side then turn over fry the other side till golden crispy. Set aside on a plate
In the same fry pan heat 1 T of oil till hot add garlic stir fry till brown, add meat stir fry till almost done
Add vegetables stir fry till tender
Add sauce to pan mix well till the meat and vegetables are done and tender. Turn the heat off.
To serve the crispy chow mein pour the meat mixture over the crispy noodle and serve hot.
Note don’t cook the noodle ahead for too long it will not taste good. Crispy chow mein need to be served right away.

20 minutes Beef Pho


Many Asian love Kew Teav soup or Pho, but we don't have all the time to do the broth so I made up this 20 minuets pho when I don't have all day to cook.

2o minutes Pho

2 cans of Pho broth
1 cup of water
3 star Aniseeds
6 cloves
1 stick of Cinnamon
1 sliced of fresh ginger
2 T of fish sauce
1 t of Pho paste
1 or 2 T of sugar up to you

Meat
You can use sliced beef, chicken, pork, or shrimp for the Pho or Asian meat ball.

Garnish the Pho Bowl

Bean sprouts
Cilantro,
Thai basil
Chili sauce
Lime juice.


In a medium pot put all the ingredients together and bring it to a boil then reduce heat to low and let it simmer on low heat for 20 minutes.
The broth is done.

Boil 6 cups of water in another pot. Take a handful of rice noodle put in the draining spoon and let it
Sit in the hot boiling water for 1 minute (no longer than a minute). Shake the water off from the noodle
Put the noodle in a large bowl.

Bring the Pho soup back to a boil.
Slice the meat thin and use a small draining spoon and let the meat cook in the soup broth till it is done or the way you like it. Put the cooked meat in the noodle bowl.

Garnish the bowl with beans sprouts, cilantro and Thai basil.
Pour the Pho broth to the bowl enough to cover the noodle.

To flavor the noodle bowl you can add Chili garlic, lime juice, and sugar to your taste.
Enjoy.

Chinese Mongolian beef



CHINESE MONGOLIAN BEEF


Marinade
1lb of sliced sirloin beef or flank or round Steak slice thin
1 T of corn starch
1 T of rice wine or cherry
1T of oyster sauce
1/2 t of sesame oil
Marinade the meat for 30 minutes.

Stir fry sauce
1 t of sugar
2 T of hoisin sauce (this is the main ingredient for Mongolian beef)
1 T of soy sauce
1 t of vinegar
1 t of sesame oil
2 T of water.
Crush chili for spicy sauce (optional)
Mix the sauce in a bowl and set aside.

Vegetables
Half onion sliced
1 T of minced ginger
1 stalk of celery sliced
1 carrot sliced thin
5 dried roasted chili or any Mexican dried chili. (Optional)
2 green chopped green onions for garnish
2 T of minced garlic for stir fry (divide)
4 T of oil for stir fry (divide)

Heat wok on high heat; add 2 T of oil 1T garlic and fry until golden brown. Add marinated beef stir fry to almost done take the meat out and add 2T of oil to wok add ginger, chili, garlic and fry until brown add carrot, celery, onion cook till the vegetables are tender, then add green onion.
Return the meat to the wok and add stir fry sauce. Mix well together and stir fry for few minutes until the meat and vegetables are done the way you like it. Turn the heat off. Serve your Mongolian beef with steam rice.

Thai Chicken Satay



THAI CHICKEN SATAY

1 lb of chicken breast slice or cube
1 T of brown sugar or less
1/4 t of 5 spice powder
1 t of curry powder or red or yellow curry paste
1 t of cumin
1 T of garlic minced
1 t of turmeric
1/4 cup of coconut milk
1 T of fish sauce
Bamboo skewer soaked in water for 30 minutes.

Mix everything together in a bowl and marinade the chicken for 3 hours.
Grill the chicken over medium heat for 6 to 8 minutes on each side or until done.
You can make extra sauce for basting when the chicken is almost done. That will give more flavor.

Pickle Cucumber

1 cucumber sliced about
2 small shallots sliced.
1 Thai chili
1/3 cup of vinegar
1/3 cup of water
1/4 cup of sugar or less up to you
1 t of salt

Mix the entire ingredients together chill for an hour, and serve.

Vegetable Pickle
4 Cucumbers
5 Carrots
1 small Nampa cabbage (about 2 cups)
1/2 Cabbage
6 Garlic cloves
1 T salt
3 T sliced ginger
1 Jalapeno Pepper
1/4 cup sugar + 2T
1/2 cup vinegar
1/4 cup fish sauce

Mix all ingredients together, chill for an hour, and serve.

Saturday, February 18, 2012

Sweet and Sour chicken



SWEET AND SOUR CHICKEN

SAUCE
1/4 cup of ketchup
1/4 cup of vinegar
1/2 cup of sugar
1 tbsp of soy sauce
1 ½ T of cornstarch
3/4 cup of pineapple juice from the can keep the chunk pineapple for the sauce or mix with the stir fry later.
Mix them all together and bring to a full boil stirring constantly until thicken then turn the heat off.

1 cup of water chestnut
1 cup of slice onion
1 cup of pineapple chunks
1 tsp of sesame seed toasted to garnish
2 chicken breasts cut to bite site.

Note: you can use tempura batter is ok too. I buy it from the Asian store. Or use my recipe below.

Batter for chicken
1/2 cup of flour
1/4 cup of cornstarch
1 tsp of baking powder
1/2 tsp of baking soda
3/4 cup of cold water
Mix them together and set aside.

Dip your chicken in the batter and deep fry until golden brown take out and drain.
Mix your cook chicken and sauce together in a hot work and add vegetables. Mix well and turn the heat off. Sprinkle with toasted sesame seeds.

These are basic Chinese recipe for any deep fry foods.

Thai Lemongrass BBQ chicken



THAI Lemongrass BBQ CHICKEN
1 lb of chicken breast, tender, thigh.
2 T of mix lemongrass, and kaffir lime leaves
1 T of fish sauce
1 T of soy sauce
1 T of oyster sauce
1 T of sugar or less up to you
1 T of chopped minced garlic
1 T of lime juice (optional)
1 t of crush chili (optional)

Marinade the chicken with all the ingredients for 4 hours. Grill the chicken untill the meat is done. Serve warm with Thai vegetable pickle and rice.

Pickle vegetables
8 cup of mix carrot, cucumber, cabbage, daikon, or any hard vegetable you like.
1 jalapeƱo pepper.(optional if you like hot)
1/4 cup of slice ginger
2 T of chopped garlic
1/8 c of sugar about 2 T
1/4 c of vinegar about 4 T
3 T of fish sauce.
1 t of salt
Mix everything together for few hours or overnight.

Chinese sesame chicken



SESAME CHICKEN

Marinate the chicken

2 breasts about 1lb of chicken cut the meat to bite site
Marinate with
1 t of chicken bouillon powder
1/2 t of sesame oil
1 t of soy sauce
1 T of rice wine or sherry
Dash of white pepper
Marinate the chicken for 30 minutes.

For the batter
1/2 cup of flour
1t of baking powder
½ t of baking soda
2/3 cup of water (adjusts water to thick or thins the batter)
4 T of cornstarch
1 T of vegetable oil
Mix everything in a bowl and set aside. (I use store bought tempura powder)

For the sauce.

3 T of honey
2 T of sugar
2 T of ketchup
1 T of vinegar
1 T of soy sauce.
1 t of chili paste for spicy (optional)

Mix them all in a bowl and set aside.

1 T of chop garlic
2 green onion for garnish.
1 T of toasted sesame seeds for garnish.

To Make the Sesame chicken
Add 3 cup of vegetable oil in a wok and turn the heat to medium high,
Take the marinate chicken and coat it with batter or tempura mix.
Deep fry the chicken for 4 minutes or till golden brown, take the chicken out and set it on paper towel.
In the same work leave 1 T of oil and fry the garlic till brown
Add the sauce mix heat it till boiling
Add the cook chicken mix well on low heat
Turn the heat off add green onion
Garnish your chicken with sesame seeds
Enjoy.

Cambodian mix vegetables stew (Somlor Kor Ko)






Cambodian mix vegetables stew (Somlor Kor Ko)

The best vegetables for this stew is Asian pumpkin, long bean, green papaya, and all kind of eggplant
For the meat you can use

2 cups of Pork, Cat fish, Chicken legs ect…I like Pork with Cat fish, cut to bite site
2 cups of shredded papaya (do it by hand is the best)
4 Thai medium round eggplants (trop )
1 small long purple eggplant cut to bite size
1 cup of long bean or green bean cut to bite site
1 cup of tiny baby eggplant (it comes fresh with stem on or in a jar)
1/4 cup plus 2 T of roasted rice (this will thicken your stew so adjust the way you like it)
If you have pumpkin put it in ¼ of pumpkin (I don’t have it for today stew)
1 to 2 T of prahok up to you
1 t of sugar (optional)
MSG (optinal)
2 cup of green leaves like bitter melons, green chili pepper leaves, or Chinese broccoli (katna) for garnish

You also need 4 cups of water, 1 can of chicken broth,

For the lemongrass paste

You need about half cup full of
2 stalk of lemongrass slice thin
4 kaffir lime leaves slice thin
1/4 t of turmeric
3 to 4 cloves of garlic
2 pieces of galangal
1 ½ pieces of finger roots
1 t of salt
1 T of knorr chicken bouillon

In a mortar pestle pound all the ingredients together into paste except the chicken bouillon you put it last
Make sure the lemongrass paste has a yellow color of turmeric if not enough put a bit more.

Preparation

You need a big pot to do this stew

Turn the stove on add to the pot meat and lemongrass paste with 1 cup of water first (if you use fish handle it carefully) stir till the meat is no longer pink and fish is about to be done but not cook.
Take the fish out only and set aside.

Now add all the vegetables except the green leaves for garnish add the rest of water and chicken broth
Turn the heat to medium and cook the vegetables for 15 minutes until it is tender
Then add prahok, roasted rice and fish back into the pot, cook for few more minutes, at this point taste your stew and adjust the flavor by adding sugar, msg, and fish sauce up to you. Garnish with the green leaves then turn the heat off.

Serve hot with rice and chili fish sauce

Wednesday, February 15, 2012

Chow Fun ( Char me Katang)




STIR FRY CHOW FUN NOODLE

1 lb of fresh flat rice noodle or dried noodle, if you use fresh noodle make sure you separate it. For the dried noodle soak for 15 minutes then cook in boiling water for 1 minute drain and set aside.

1 cup of sliced chicken, beef, pork, shrimp
2 eggs cook scramble and set aside
5 stalks of Chinese brocolli (katna) cut to 1 ½ inches piece (keep the stem and leave seperated)
1 small carrot sliced
4 cloves of garlic minced

Stir fry sauce
3/4 cup of chicken broth
1 T of Tapioca Starch
2 T of seasoning soy sauce
1 T of sugar
3 T of oyster sauce
Mix them all together and set aside.

Heat oil in none stick fry pan or wok till hot on medium heat.
Add garlic stir fry till brown
Add meat cook till almost done
Add Chinese brocolli,carrot stir fry (add the stem first then leaves when the stem is almost done) until tender
Add the noodle mix well
Then add sauce, quickly mix them together or else it will stick to the fry pan.
Dash of white pepper
Top with scrambled eggs.
Turn the heat off and serve hot with lemon wedge, chili sauce and soy sauce.

Chinese Green soup with meatballs



Meat balls with green vegetable soup

I don’t have exact recipe for this soup, you need the following ingredients,

10 to15 meat balls homemade recipe below, or store meat ball
5 cups of water or chicken broth
2 garlic cloves with 1 t of salt1/4 t of black pepper smash in mortar pestle (spices)
3 cups of any Chinese green like bok choy, Napa, Choy Sum, or wong bok
1 t of Korr chicken Bouillon powder
2 green onion for garnish

In a medium pot boil water or chicken broth
Put meat balls cook till it is float to the top
Add spices let it come to a boil then
Add green vegetables let it boil again cook till the vegetable is tender
Turn the heat off garnish with green onion
Adjust the taste with fish sauce (more salt) or soy sauce up to you

Serve hot over rice

Enjoy!

Fermented Fish and Shrimp With Green Papaya And Carrots (Khmer Mam)






And Carrots (Khmer Mam)

This recipe is for Khmer younger generation living in the US who like Mum, but have no idea how to make it.( It might not be suitable for American.) you can do either shrimps or fish, but I always do both in one jar.  One thing about Mum you have to balance the salt if it too much it won't be sour, but if it is too little it will spoil,  I mix everything together and kind of lick my finger to see if it is salty enough before I put in the jar.

4 cups of mix shredded and sliced green papaya and carrot
2 cups of raw shrimps (peel and tail off)
2 cups of Tilapia or Salmon or mud fish, slice to bite size
2 to 3 T  of salt (use rice spoon, add it little by little, you have to lick your finger when you mix it to make sure the salt is just right or it won't work)
1/2 cup of shredded galangal
1/2 cup roasted rice (make sure the rice is really golden brown for a good color)
1 cup green pineapple thinly sliced ( optional but it makes Mam sour very fast)
1/3 cup of water (if you use Pineapple don't put water because Pineapple will give lot of juice to mam)
10-15 Chilies stem remove.

In a large bowl combine all the ingredients together mix well. Spoon the mixture into a big clean jar with lid on. Mam process takes about 2 to 3 weeks before it is sour depending on which state you live where the weather is warmer. I leave Mam outside until it is fermented (you can see mam juice come up inside the jar) then I keep it in the refrigerator for later use.

When it is ready you can garnish it with lime juice, mint, basil, chili, and serve with rice.
Serve raw or steam up to you.


Enjoy!

Saturday, February 11, 2012

Thai Noodle



Thai stir fry noodle , I don't have all the ingredients for this picture so the noodle look a bit sad, but the ingredients I taught class is down below.

SAUCE

3 T of soy sauce
3 T of fish sauce
3 T of brown sugar or 2 T of palm sugar
1-2 T of tamarind concentrate (Thai will use 2 T or more)


Mix them all together and set aside

8oz (or half package of 16oz rice noodles stick) soak in warm water for 30 minutes. Drain and set aside. If you use fresh noodle only soak for 5 minutes.
1 egg
2 cloves of garlic, minced.
1 cup of sliced chicken or shrimp
1/2 cup of extra firm tofu cube (optional)
½ cup of chopped Chinese chives or green onion.
2 T of preserved turnip
1 cup of bean sprouts
2 T of minced shallots
1/4 cup of water to soften the noodles
3 tbsp of oil for stir fry

PREPARATION

1. Heat oil in wok on medium high heat, add garlic, shallots and stir fry until brown.
2. Add shrimps or chicken cook until meat is tender and shrimps turn pink, add tofu.
3. Add preserved turnip stir fry together.
4. Add noodles stir fry quickly for 2 minutes, (you might need to add water to soften the noodle) when most of the noodles has changes texture and softened.
5. Add the sauce stir well to evenly coat the noodles
6. Push the noodle aside and add egg crumble it till cook then mix with the noodle.
Add bean sprouts and chives or green onion stir well with the noodles
Turn the heat off.
7. Garnish your Pad Thai with lime juice and crush peanut, enjoy.

Asian Beef Salad (Plear Sach Ko)


Asian Beef Salad (Plear Sach Ko)

1 lb of good beef slices thin
2 to 3 cloves of garlic smash in mortar pestle
3 T of minced lemongrass
2 kaffir lime leaves slices thin
1 shallot slices thin
1 Aubergine eggplants sliced thin(Trop)
2 T of prahok (use the Vietnam brand liquid bottle is easy)
1/3 cup of lime juice or less up to your taste
1 T of fish sauce
Sugar as needed
Half red onion slices thin
1 cup of bean sprout
3 T of roasted rice powder (optional you can do without it)
2 cups of mix herbs like mint, basil, ect…
3 hot chilies minced

Boil water then pour over the meat, just cook the meat to medium rare (if the meat cook too long the salad won’t taste good) squeeze the water out then set the meat aside.

In a small bowl combine the prahok juice, lime, fish sauce, sugar, chili and garlic mix well.

In a larger bowl combine the meat,lemongrass, kaffir lime,shallot, roasted rice powder and juice mixture together mix well then add the rest of the vegetables.

Garnish with herbs adjust the flavor to your liking.

Enjoy!

Asian Pork Meatballs



Asian Pork meat ball (Brahet Sach Chrouk)
1 lb of ground pork
1 ½ t of salt
1/2 T of sugar
1 T of fish sauce
1 t of vegetable oil
2 T of corn flour (not corn meal or corn starch)
1 ½ t of baking powder
1/2 cup of cold water (divide)

In a food processor blend the pork until sticky, add about ¼ cup of cold water in it and continue to blend until sticky and smooth ( if the meat is not smooth and sticky the meatball will not have a good texture) be sure to blend it as long and smooth as you can.

Add the rest of the ingredients in a bowl stir well with the rest of the water
Then pour the mixing ingredients into the food processor little by little, continue to blend until the meat is smooth.

The longer you blend the better the texture of the meatball. I didn’t do mine long enough so you can see the texture is not smooth.

On the stove top, heat a big pot of hot water (not boiling) drop a teaspoon of meat mixture into the hot water cook until the meat balls float to the top then spoon them to the big bowl of ice cold water (you don’t want to cook the meat all the way because you can cook it later in the soup)

Then wash pork balls in warm water and drain (these process keep the meat ball tender)

The best way to make a meatball round is to hold the pork mixture in one hand (wear glove it help to smooth the meat ball) and squeeze the mixture until a ball is come up to the size you like then use a spoon in another hand to cut it and put the ball in hot water.

Freeze the meat ball for later use for noodle soup, spaghetti, or appetizers like sweet and sour meatball ect…

Have fun making them

Wednesday, February 8, 2012

Trey Ngeat Salmon Bralak



Trey Ngeat Salmon Bralak

1 small Salmon (cut open from the back of the fish, take out the back bone then slice the fish to 5 sections)

Recipe I
this is my favorite better then the recipes II

Soak salmon in fish sauce (use 3 crabs brand)enough to cover the fish
2 T of sugar (use rice spoon to measure)
1 t of black pepper
Soak the fish in fish sauce, sugar and pepper overnight
the next day take the fish out then wash it with cold water
Hang dry or fan dry till it is ready to cook

I pan fry my trey Ngeat with a bit of oil it taste better this way and make lime garlic dip with it.

Recipe II

2 cloves of garlic smash in mortar pestle
2 T of fish sauce( use 3 crabs brand)
1 T of seasoning soy sauce
1 T of sugar or less up to you
1/4 t of black pepper or more up to you
MSG (optional)

Mix all the ingredients together then rub it on the salmon, marinate overnight
Dry under the sun if you live in the state that has sun or fan dry.

Salmon trey Ngeat not taste good as khmer fresh water fish, but I have too many salmon this year and I made mam, paorg,then I thought of making trey Ngeat to use up all my salmon. Do adjust the flavor to what you like.

Tuesday, February 7, 2012

Stir Fry Chicken with Ginger



Stir Fry Ginger Chicken

1 lb of chicken thigh sliced thin
1 cup of sliced yellow onion
1 sliced jalapeno pepper
1/3 cup of ginger sliced thin
2 garlic clove mince
2 T of oyster sauce
2 T of soy seasoning soy sauce
1 T of fish sauce
1 T of sugar
2 green onion for garnish chop
3 T of vegetable oil for stir fry

In a non stick pan add oil heat till hot
Add garlic and ginger, stir fry until it smells good
Then add chicken stir fry until no longer pink
Now add the oyster sauce, soy sauce, and sugar
Add onions, and stir fry until onions are tender and the chicken is done
Garnish with green onions
If you want juice to pour over rice, add a bit of water
Taste and adjust the flavor the way you like it.

Serve hot with rice

Monday, February 6, 2012

Pot Stickers



POT STICKERS
1 pkg of gyoza wrappers (44 wrappers in a pkg)
1lb of ground pork
2 cups of Napa cabbage
2 tbsp of corn starch
1 tbsp soy sauce
1/4 cup onions minced
1/4 cup of minced green onion
2 tbsp of fresh ginger, minced
1 tsp of sugar
1 tsp of rice wine or rice vinegar
1 tsp of sesame oil
2-3 cloves garlic, minced
Water or chicken stock to steam the pot stickers
Oil for frying

DIPPING SAUCE
2 tbsp of hoisin sauce
1 tbsp of soy sauce
1 tbsp of water
1 tbsp of rice vinegar or white vinegar
1 tsp of chili oil or chili paste (optional)
1 tsp of minced ginger

Mixed them all together and set aside.

.For Pot Stickers
1. Mix everything together (except the oil for frying and water or chicken stock for steam the pot stickers) mix well in a bowl.
2. Take out each wrapper place 1 tsp of the mixture fold and seal the edges, use a bit of water on the edges.
3. In large skillet heat 2 tbsp oil fry pot stickers on each side until golden brown add ½ cup of water or chicken stock into pan reduce heat, cover and cook for 5 minutes or until liquid has evaporated. Take the pot stickers out and serve warm with dipping sauce.
4. Note you can freeze dumpling or pot stickers for few weeks, make ahead and keep in the freezer.

Caramelized Pork with Eggs



Caramelized Pork with hard boil eggs ( Khor Sach Chrouk)

6 hard boil eggs (peel)
1 T of water
1 T of sugar
2 cups of water
3 cloves of garlic minced
1/4 cup of fish sauce
1/4 cup of sugar
1 T of dark sweet soy sauce (dragon brand)
1 t of salt
2 stars anise
1 can of coconut juice (not coconut milk)
1/2 t of black pepper
11/2 lbs pork belly cut to chunks

In a medium size pan caramelized 1 T of water,dark soy sauce and sugar till golden brown, stir frequently, add pork
Mix till all side turn brown (make sure you do it on low heat at this point or the meat will burn from the caramelized sugar)
Then add 2 cups of water stir well, star anise, garlic, fish sauce, sugar, and coconut juice, and stir well,
Cook on low heat for at least 30 minutes stir from time to time so the bottom of the pan won’t burn
And the meat cooks through
Last add boil egg and black pepper simmering till the pork meat is tender.

Serve hot over rice

Enjoy!

Thursday, February 2, 2012

Red Cury Beef Skewers



RED CURRY LEMON GRASS BEEF SKEWER

2 lbs any good boneless beef slice thin
1/4 cup minced lemongrass
3 kaffir lime leaves slice thin
4 cloves of garlic
2 sliced of galangal (11/2 T of minced)
1/2 t salt
1/3 cup of coconut milk
1 T of red curry paste
3 T of oyster sauce
3 T of fish sauce
3 T of olive oil
1 t of sugar

In mortar and pestle pound lemongrass, galangal, garlic, Mexican chili, kaffir lime leaves with ½ t of salt to paste.
Spoon spice ingredient into a big bowl adds meat and the rest of the ingredients mix well by hand.
Let the meat marinate at least 4 hours or overnight.

Grill your meat (make sure brush the grill with oil) 4 to 5 minutes on each side or till it is done.

Serve lemongrass beef with carrot and green papaya salad.

Enjoy!

Stir Fry Beef and Broccoli



STIR FRY BEEF AND BROCCOLI

11/2 lbs of good thinly sliced beef marinade with
1 T of soy sauce
2 T of rice wine or any cooking wine
2 T of oyster sauce
Marinade meat for 1 hour or longer (the longer you marinate the tender meat will be)

Stir fry sauce (for the sauce you have to adjust saltiness your  liking)
2 T of soy sauce
2 T of yoshida sauce
1/2 to 1 cup of low sodium chicken broth or water
1 t of sesame oil
1 T of sugar or less up to you
1/2 t of black pepper or less
1 1/2 T of tapioca starch or corn starch (tapioca starch is better clear color like my picture)
Mix them all together and set aside.

2 T of oil for stir fry
2 T of minced garlic
2 to 3 cups of broccoli cut to bite size
Roasted Sesame Seeds  (optional)


Microwave the broccoli in water for 2 minutes drain and set aside. If you like crunchy broccoli you don’t have to microwave.

Turn the heat to high add 2T of oil until hot add garlic stir fry until fragrant then add beef stir fry until no longer pink add broccoli mix well then add the sauce. Stir fry the meat and broccoli for 2 more minutes or until the meat is done, turn the stove off then sprinkle with sesame seeds. Serve hot with rice.