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.

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

Enjoy!

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.

Enjoy!

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.

Enjoy!

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.

Enjoy!

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.

Enjoy!

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.

Enjoy!

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.

Enjoy!

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.

Enjoy!

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

Enjoy!

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.

Enjoy!

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.

Enjoy!

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.

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

Enjoy!

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.


Enjoy

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
Mints
Cilantro
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.

Enjoy!

CHICKEN ORIENTAL SALAD WITH GINGER SESAME DRESSING

CHICKEN ORIENTAL SALAD WITH GINGER SESAME DRESSING


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.


GINGER 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.