Mango Salad

GREEN MANGO SALAD


1 Shredded green mango from the Asian store, American grocery store don’t sell green mango
2 T of sliced shallots
1 clove of garlic
1 T of palm sugar or sugar
2 Thai chilies minced
1 to 2 T of fish sauce (start with one T)
1 T of lime juice
1/4 cup of chopped mint or cilantro for garnish
crush peanut for garnish

Mix everything together and serve with grill fish, shrimps, dried shrimp or khmer sausages.

Peanut Vegetable Noodle

PEANUT VEGETABLE NOODLE

You need 8oz half package of vegetable noodle from Central market or any Asian store
1 cup of sliced meat, shrimp, chicken or tofu up to you this recipes work well with tofu

1/2 can of coconut milk or 1/2 cup of chicken broth or water
3 T of smooth peanut butter
3 T of seasoning soy sauce
2 T of lime juice
1 T of sugar
1 t of curry power or red curry paste
1 t of crush chili
Mix all the ingredients in a bowl till well combine, taste your peanut sauce and adjust to your liking

3 T of Sesame oil for stir fry
3 cloves of minced garlic for stir fry

2 T crush peanut for garnish or sesame seeds
Cilantro or green onion for garnish (optional)

In a hot wok add sesame oil add garlic stir fry till brown, but not burn
Add meat or tofu, stir fry till tender or the meat is done
Add noodle mix well
Add peanut sauce mix quickly till the noodle heat through
Turn the heat off garnish with cilantro, green onion and crush peanut
Serve hot

Note: this noodle is sticky it has to be served right away or it won’t taste good

Filipino BBQ Pork

FILIPINO BBQ PORK
1 lb of pork loin, or shoulder, or pork butt thinly sliced
1 pg of Mama Sita’s Tocino seasoning mix



2 T of seasoning soy sauce
1/4 cup of oil to fry the meat

Marinate the meat for few hours in the refrigerator.
Heat oil on a-non stick fry pan till hot
Add meat and cook for about 4 minutes each side or till the meat is done
If you don’t like it fry you can grill your meat.

Serve with cucumber red onion salad on a plate of steam rice or steam baby Bok Choy.
This BBQ seasoning is sweet and salty.

Easter Egg Leftover Potato Salad

LEFTOVER EASTER EGG SALAD

What do you do when the kids done with Easter Eggs that they color? I don’t want to through it away so I make egg salad. If you peel the eggs and boil again the color will go away some and the eggs will look a bit better without color on it.

Here what you need,

Cook 3 medium size potatoes cut to bite size
8 Easter eggs chopped to small pieces
1/4 cup of mayonnaise
1/4 cup of Ranch or Caesar dressing
1 T of yellow mustard
2 green onions chopped
1/4 cup of chopped parsley
1 cup of chopped celery
1/2 t of paprika
Salt and pepper to taste

Now mix everything together and adjust the taste to your liking. You can add more mayonnaise or salad dressing.

You can make egg sandwich with this recipes, just don’t add potato to it.

Easy Orange Chicken

EASY ORANGE CHICKEN

Sometimes I am busy, so to make orange chicken from scratch takes a lot of time. I bought the panda orange sauce from Costco or Safeway. This orange sauce works great for my orange chicken.

Here’s what you need,

1 cup of orange sauce from Costco or Safeway

1 lb of chicken cut to bite size
Tempura mix for batter
Green onion for garnish
1 T of thinly sliced ginger
Oil for deep fry

Mix tempura batter in a bowl according to package.
Heat oil on medium heat in a wok
Deep one piece of chicken to batter and drop it in hot oil, drop 5 or 6 pieces at one time
Deep fry till golden brown, take it out and drain on paper towel set aside
Repeat the rest of the chicken

In a non-stick stir fry pan, add 1 T of oil heat till hot, then add ginger, fry till it smells good! (about a minute)
Now add chicken and stir fry with the ginger for few seconds
Then add the sauce, mix it well till the chicken heated thoroughly
Add green onion and turn the heat off.

Lettuce Wraps

CHICKEN LETTUCE WRAP

1 lbs of ground chicken or pork, it is best if you dice the chicken to small pieces.
1/4 cup of diced mushroom
1/4 cup of diced water chestnut
1/4 cup of diced bell pepper or carrot
1/4 cup of diced celery
1/4 cup of chopped onion
2 cloves of minced garlic
2 green onion thinly slice
Cilantro for garnish
1 head of lettuce




For the noodle
You need one bunch of bean thread noodle break apart and puff in hot oil only need few second with hot oil.

Stir fry sauce
1 t of white vinegar or rice vinegar
1 t of chili sauce
3 T of hoisin sauce
2 T of soy sauce
1 T of sesame oil (optional)
Mix them all in a bowl and set aside

In a hot wok add 1 T of oil sauté the garlic till brown
Add mushroom, water chestnut, bell pepper or carrot, celery, onion and stir fry till it is tender or soft enough, take it out and set aside

Add another tablespoon of oil in to the wok stir fry the chicken till done or meat turns white, and then add the vegetables back, then add the stir fry sauce mix well till it all heat through.
Add green onion mix it together then turn the heat off.

When ready to serve spoon the chicken mixture into lettuce leave, if you cut around the lettuce a bit you will have a cup size to hold your chicken better.

I make sauce to go with this lettuce wrap by mixing a combination of hoisin, rice vinegar, and chili sauce and add a bit of water if it is too thick. Adjust the taste to what you like.

GRILLED TERIYAKI CHICKEN

GRILLED TERIYAKI CHICKEN

4 chicken breasts or 1 lb of chicken tenders
1 cup of teriyaki marinate sauce from any store
3 T of lemon juice
1 T of minced garlic
1 to 2 T of sesame oil
1 T of minced garlic

In a big Ziploc bag add the chicken with all the ingredients and marinate at least 4 hours or overnight
If you use chicken tender make sure thread with skewer to prevent it from falling into the grill
Preheat your grill to medium and oil it so the chicken won’t stick to it.
Grill your chicken for about 5 minutes on each side or till it done.
Serve with rice and mango fruit salsa.

Tilapia Curry

Tilapia CURRY

1 lb of tilapia sliced thin (no bone only meat part)
1 can of coconut milk (save about 2 T for topping)
1 T of fish sauce
1 T of sugar
2 dried red big Mexican chilies (this is not hot, but it gives color to the food)
5 cloves of garlic
2 pieces of galangal
1/4 cup of sliced lemongrass about 1 stalk of white part only
1 T of kapi this is Thai shrimp paste
1 T of red curry
1 cup of thinly sliced collard green or Chinese broccoli only the leaves part
6 kaffir lime leaves cut to thin pieces. Save a bit just for garnish on the top.

Soak the dried red Mexican chilies in warm water till soft, squeeze the water off then cut it to small pieces set aside.

In a mortar and pestle pound the lemongrass, garlic, galangal; kaffir limes leaves, Mexican chilies to pastes
Then add shrimp paste, and red curry paste pound it all together till it turns to a red paste.

To make fish Amok,
Add the coconut milk to the lemongrass paste that you just made mix it well together
In a big bowl add the lemongrass paste to the tilapia,fish sauce now add the collard green, fold it together gently.
In Cambodia we steam this fish curry in a banana leave by making it to a deep bowl
I don’t often buy banana leaves so I use a big bow and put all my fish curry mixture in, then steam in a bamboo steamer or any steamer that is big enough to hold the bowl.
Steam till the fish is done, with tilapia it won’t take too long. Turn the heat off drizzle with 2 T of coconut milk and sprinkle with the rest of kaffir lime leaves.
We serve this fish amok with steam rice and lot of fresh vegetables like long bean, cucumber and cabbage.

Korean Bar B Que Ribs

KOREAN BBQ RIBS

16 ribs or 2 racks of rib
1 cup of soy sauce
3/4 cup of sugar
1 Asian pear
2 T of minced garlic
4 T of sesame oil
1 T of minced ginger
1 T of black pepper (if you don’t like hot use less)
1 chopped onion
2 chopped green onions (optional)

In a blender puree the onion and Asian pear,
Pour in a big bowl then add the rest of the ingredients
Marinate the ribs for 12 hours at least or over night
It is best to grill the ribs on charcoal grill, but gas grill will work
Grill the meat about 6 minutes each side or till the rib is done.
When you marinate the meat over night it cooks fast.

Leftover Easter Ham Soup

LEFTOVER EASTER HAM SOUP

If you have any ham bones left from Easter ham, don’t through it away. You can make a delicious ham and potato soup here what to do,

Left over ham bone boil with 10 cups of water, use leftover fat or anything that you don't eat.
Boil the bone for about 25 minutes, strain the soup broth and throw away the bone and any fat.

To make the soup you need

5 cups of ham broth that you just made
4 cups of diced potatoes
1/2 cup of diced celery
1/2 cup of diced onion
1 cup of diced leftover ham meat
3 T of chicken bouillon granules
1 t of salt
1 t of black or white pepper (if you don’t like spicy soup put less)
6 T of butter
6 T of flour
2 cups of milk
Green onion or chive for garnish

In a soup pot put the potatoes, celery, onion and broth together bring it to a boil on medium heat till the potatoes are tender about 10 minutes. When the potatoes are almost done add the chicken bouillon ham meat and salt cook 5 more minutes.

In a separate saucepan melt the butter on low heat, whisk in flour till thick then add milk slowly till everything mix together with no lumps.

Stir the milk mixture into soup pot and cook soup until heated through, add black or white pepper if needed. Serve hot with grill ham sandwich garnish with green onion or chive.

Grapefruit Mango Shrimp Salad

GRAPEFRUIT OR POMELO SALAD

1 mango cut to bite size (optional)
1 grapefruit or 1 small Pomelo (cut and slice to bite size)
12 shrimps marinate with 1 T of Italian dressing.
2 T of chopped mints
2 T of chopped cilantro
1/4 cup of roasted coconut flake

Dressing
1 T of brown sugar
11/2 T of lime juices
2 T of fish sauce
1 T of chopped red onion or shallots
Mix them all together and set aside.


Grill shrimps till it is done.
When ready to serve mix the fruit, shrimp, and the dressing garnish with herbs and roasted coconut.

For this salad you can add green apple, pineapple, and orange.

Grilled Pork Noodle Salad

GRILL PORK NOODLE SALAD

For the pork
1 1/2 lbs of sliced pork shoulder to 3 or 4 inches thick
1 1/2 T of brown sugar
1 T of garlic
1 T of shallot
3 T of minced lemon grass
1/4 t of black pepper
1 1/2 t of soy sauce
1 1/2 T of fish sauce
1 T of olive oil

In a mortar and pestle pound all the dry ingredients together to paste set aside
In a bowl marinate the meat with all the ingredients and let it marinate for few hours before grilling.
Grill the meat till it is done, or you can pan fry it.

For the fish sauce
1/2 cup of boiling water let cool
1/4 c of fish sauce
2 cloves of garlic minced
2 T of sugar
1 t of white vinegar
1/2 lime juice
Mix everything together and set aside, adjust to your taste


For the noodle salad you need
Rice noodle cook according to the package, drain under cold water set aside
Lettuce chopped
Cucumber sliced
Basils
Mints
Beansprouts
Crush peanut for garnish

When ready to serve put enough the noodle in a bowl for one serving
Top with lettuce, cucumbers, basils, and beansprouts
Then add sliced grill meat on the top
Drizzle the fish sauce on the top mix them all together and serve with crush peanut for garnish.
Enjoy!

Grilled Salmon

GRILL OR BAKED SALMON

1/2 Salmon like the one on sale at Costco
1/3 cup of soy sauce
1/3 to 1/2 cup of brown sugar up to you
1/3 cup of water
2 T of lime juice
1/4 cup of olive oil
Lemon pepper
Garlic power
Salt

Season the fish with lemon pepper, garlic power, and salt set aside

In a bowl mix all the ingredients together till the brown sugar is melted
In a Ziploc bag put fish in and add all the marinate
Marinate for 2 hours before grilling or baking.

Grill the fish for about 8 minutes on each side till the fish flakes easily with a fork.
If you bake turn oven to 400 degree and bake for about 8 to 10 minutes till the fish is done
Enjoy!

Chicken Enchiladas

EASY CHICKEN ENCHILADAS

2 chicken breasts, chopped to bite size
28oz of red or green enchilada sauce
1/2 cup of red bell pepper cut to small bite
1/2 cup of chopped onion
1/2 cup of sliced mushroom
2 green onions chopped
1 tomato chopped
1 Jalapeño pepper chopped
Flour tortilla
Mexican cheese
1 container of sour cream 16oz

In a fry pan put 2 T of olive oil on medium heat
Sauté the chicken till almost done take it out (you can use cook left over chicken)
Now put a bit more of olive oil sauté all the red bell pepper, onion, mushroom,
Till soft then put the chicken back turn the heat off
Add the sour cream to the meat mixture let cool before you wrap

Spray 9x13 baking dish
Pour half can of the enchilada sauce and keep the other half for topping

In a big plate lay tortilla spoon the chicken mixture and add a handful of Cheese to it
Roll the tortilla and lay it in the baking dish like my picture. Repeat the remainder till all gone.
Pour the rest of the enchilada sauce on top evenly
Then sprinkle tomato, Jalapeno, and green onion on the top like my picture.

Bake in the preheat oven at 400 degree for 25 minutes or till the enchilada is soft
Then sprinkle a bit more cheese on the top. And put back in the oven till the cheese
melted.

It looks a bit watery, but let it cool down so the sauce can thicken.
Serve with homemade salsa or store bought salsa.

This is Enchiladas my way, but you can do whatever you like
Enjoy!