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!

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.

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

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!

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!

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.

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

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
1 green 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 until it is tender add preserved lime,  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.

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.