Chinese BBQ Pork

CHINESE BBQ PORK

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

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

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

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

American-Asian Beef Stew

EASY AMERICAN-ASIAN STEW

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

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

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

Enjoy!

Khmer Lemon Grass Chicken

KHMER LEMONGRASS CHICKEN

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

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

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

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

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

Khmer Lemongrass Sausage (Twa Ko kroeung)

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

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

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


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

To stuff the sausage into casing



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

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

Grill or pan fries your sausages like any sausages.

Have fun making them.

BRUSHETTA

TOMATO BRUSHETTA

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

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

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

Black Bean Chicken

BLACK BEAN CHICKEN

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

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

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

Daikon Soup

DAIKON SOUP

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

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

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

Khmer Beef Salad

KHMER BEEF SALAD

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

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

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

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

Red Curry Sausage

RED CURRY SAUSAGES

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

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

To stuff the sausage mixture into casing

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

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

Red Bean Coconut Dessert

REDBEAN JELLY

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



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

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

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

Serve as dessert

Cambodian Chicken Soup

KHMER CHICKEN SOUP

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

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


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

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

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

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

Serve with cooked rice.

Grilled Pork Skewers

BEEF OR PORK BBQ

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

Enjoy!

Thai minced Pork Laab

THAI LAAB PORK OR CHICKEN

This is kind of Thai lettuce wrap

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

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


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

Coconut Rice with Mango

COCONUT GLUTINOUS RICE WITH MANGO
This is Thai, Cambodian, Vietnamese desert

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

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

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

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

Easy Stir Fry Noodles

Easy Stir Fry noodle

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

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

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

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

Stir Fry Lemon Grass Chicken

STIR FRY LEMONGRASS CHICKEN
Char Kroeung

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

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

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

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

Easy egg fried rice

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



Easy Egg Fried Rice

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

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

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

Enjoy!

Green Papaya Salad (Som Tam or Khmer Boklahong)

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


Green Papaya Salad

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

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

Next Class February 26, 2011

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

Let me know if you are interested in coming.

Here's what I have planned..

Bangkok Noodles with Peanut Sauce

Thai Country Fried Pork with Peanut Sauce

Asian Combo Plate