Rice noodle with Rhizome Roots soup (Num Banch Chouck Somlor Khmer)

Rice noodle with Rhizome Roots soup (Num Banch Chouck Somlor Khmer)

This is Khmer popular food in the country and it come with soup broth of fish or chicken with Rhizome Roots serve with rice noodle and various kinds of fresh vegetables and garnish with fresh hot chilies.
This recipe make a lot if you don’t have too many people to feed cut the recipe in half.



2 pkg of rice vermicelli noodle (make sure you buy the Num Banch Chouck noodle)
To make the soup broth you need: (Tuk somlor )
1 whole boil chicken or cat fish or Tilapia (cooked the fish ahead of time)
I sometime use half chicken and 1 fish it makes the broth taste better
2 T of prahok (do adjust to what you like)
1/2 cup of fish sauce or add salt if you don’t like fish sauce, but make sure use less salt
1 can of coconut milk
Knorr chicken power about 2 T spoon.
MSG (optional)

For Kroeung you need
1 cup of thinly sliced lemongrass
10 cloves of garlic
2 T of pickle Rhizome or 2 to 3 long roots (Krachai)
8 Kaffir lime leaves sliced thin
1 T of turmeric
1 T of salt
Pound the entire ingredients in a mortar pestle or in a blender to paste then add cooked (no bone) fish or chicken to it make sure everything mix to paste.

For the veggies you need
Bean sprouts
Green papaya
Long bean
Banana blossom
Cabbage
And any kind of vegetables you like to add.
Make sure you shredded or thinly slice all the veggies.

For the noodle
Do cook the noodle according to the package direction. When the noodle is done drain and rinse with cold water. To separate noodle into individual bunches soak noodle in cold water while handling and piece bunched noodle into a basket for proper drainage. If the noodle is not properly drained it will be mushy.

To make the soup broth
In a big pot put 2 to 3 quarts ( 12 cups) of water to boil then add chicken or fish paste with kroung to the pot (sometime I use the broth that I boil fish or chicken to add in this soup for flavor so don’t through away cooked chicken broth.) Do adjust water and chicken broth.

Now add prahok, fish sauce, or salt, coconut milk, Knorr chicken powder and sugar to your taste and if you like add MSG to it.
Adjust the flavor to your taste. Turn the heat off or down to low if you are serving.

When ready to serve take one or two bunches of the noodle put in a large bowl then add the soup broth to the noodle top with vegetables and salt, sugar or chilies mix well and serve.

Note: when you serve this noodle make sure your soup broth is on low heat so the soup is warm.

Enjoy!

Glutinous Rice Mung Bean Dessert (khmer dessert)

Glutinous Rice Mung Bean Dessert (khmer dessert)

This is Khmer popular dessert. It takes few steps to do it. I don’t have the exact measurement, but close enough you can follow. This recipes make a lot if you don’t have too many mouth to feed cut the recipe in half.

For the filling
1 pkg of yellow Mung bean (buy the yellow bean ready to use no skin) Soak the beans for 2 hours in warm water
After 2 hours wash the mung bean for few times drain then steam the mung bean in a steamer until soft. Let it cool then add ½ t of salt, 1 T of sugar mash it to paste.
Take one T spoon of mung bean paste roll it to a ball and set aside. Repeat the remaining of the paste.

For the dough
You need 1 bag of (16oz) glutinous rice powder mix with 2 1/2 cups of water. Do add water little by little in case the dough is too thin. Mix the dough well then knead the dough until smooth. Take about 1 T out then roll it to a ball and flat it in the palm of your hand, now take out one roll of bean paste and cover it with the white
dough and roll it to a round ball, set aside. Repeat the remaining dough and mung bean filling until all gone. If you like you can flat the dough a bit before boiling them so it is easy to eat.

To cook the dough bring a big pot of water to a boil when the water is boiling drop few white dough’s with filling inside cook until the dough float to the top from that point you need to boil 5 more minutes so the glutinous rice will cook completely. Take the dough out and put them in a cold bath water let it sit for few minutes then you can add to the coconut sauce.


Coconut sauce for the glutinous rice dough
1 can of coconut cream
1 can of water
1 cup of white sugar
1/2 cup of brown sugar
¼ t of salt
Toasted sesame seeds for garnish when serve

Boil one can of coconut cream and 1 can of water (use the coconut can to measure the water)with 1 cup of white sugar and ½ cup of brown sugar, ¼ t of salt and 1 T of thinly sliced fresh ginger on low heat. This is kind of simmering the sauce until it is hot and the ginger flavor come out. Let the sauce cool down.


When the dough is cool down add them to the coconut sauce pan, when ready to serve add sesame seeds to it. My mom always pounds the sesame seeds (in mortar pestle) with a bit of salt to give flavor to the dessert and drizzle 1 t spoon of warm coconut cream on the top.

Another way to serve this dessert is to take few pieces of cooked dough and add few spoonful of sauce on it instead of put them in the sauce, either way will work.

This kind of dessert is best to serve a bit warm so the coconut won’t taste bad.

Do adjust to your taste more sweet or less sweet up to you.

Enjoy!

Beef Loc Lac or (Khmer Lok Lak)

Bo  Loc Lac or (Khmer Lok Lak)

This recipe was presented by a French Chef in 1800 in Vietnam; later it is call by the VN Bo Loc Lac meaing tossing Beef or Shaking beef, and very popular in Vietnam and Cambodia.
In Cambodia we serve Lok Lak with one fried egg on top, and lime pepper sauce for dipping.

You need,

2 lbs of good beef cube to bite size, marinate with
4 T of oyster sauce
2 T of sugar (more or less up to you)
2 T of fish sauce
4 T of minced garlic
2 T of thick soy sauce (dragon brand)
1 t of black pepper

For the vegetable platter

You need Romaine lettuce
And tomato (sliced)
1 green onion for garnish or cilantro
Wash and arrange the lettuce tomato on top like my picture

Marinate the meat with the above ingredients for at least 2 hours to give flavor to the meat
When ready to cook heat 2 T of oil in a fry pan until hot then add marinated beef cook until the meat no longer pink to medium rare or well done up to you. Turn the heat off and let the meat rest for 5 minutes before put it on the bed of lettuce and sliced tomato. Garnish with cilantro or green onion.

Lime Pepper dressing

One lime juice
Salt and pepper to your taste( I use fish sauce instead of salt)
1 garlic clove minced
Pinch of sugar (optional)

Serve with rice.

Enjoy!

Chicken Bamboo Shoot Soup (Sgno Tompeang Sach Mouan)

Chicken Bamboo Shoot Soup

This soup is best if you find fresh bamboo shoots and serve with mint dressing or tuk trey jruk Jee.

1 big chicken leg cut into small chunk
3 cup bamboo shoots cut to bite size
3 garlic cloves with ½ t of salt (pound in mortar Pestle to paste)
1 t Knorr chicken powder
3 T of fish sauce
4 cup of water
1 can of chicken broth

In a medium soup pot boil the water and broth then add chicken cook until chicken is almost done
Add bamboo shoots and cooked until it is tender
Add garlic paste, Knorr chicken powder and fish sauce (don’t make it too salty because you serve it with Tuk Trey Jruk)
When the chicken and bamboo shoots are done turn the heat off.

When ready to serve add Tuk Trey Jruk to it. This soup taste better with the Asian type skinny yellow chicken ( Sach Mouan Sweat) but it takes too long to cook the chicken.

Serve hot with rice

Enjoy


Mint lime fish sauce dressing, Tuk Trey Jruk Jee (sorry I didn’t measure this part)

You need
Mints, Thai basil, Vietnamese mint, Saw leaves (all you need just few leaves)
Lime juice
Fish sauce
1 cloves of garlic (pound to paste)
1 chili
1 T of Vietnamese tuk prahok in a bottle


Mix everything together and adjust the flavor to your taste

Asian Potato Salad

Asian Potato Salad

You can use cooked chicken or eggs for this salad.
1 cup cooked chicken cut to bite size or 3 boiled eggs
5 to 7 big red potatoes cooked, peel cut to bite size
1 cup mayonnaise (more or less up to you)
1/2 cup of sour cream (more or less up to you)
1/2 red onion diced
2 stalks celery, diced
2 green onions, thinly sliced
1/2 T of curry powder (more or less up to you)
1/3 cup of chopped cilantro for garnish
1 t of sugar (optional)
Salt and pepper to taste

Mix everything together in a large bowl adjust the flavor to your taste.

Cucumber Salad

Cucumber Salad

2 cups of sliced cucumber
2 small shallots sliced
Half of red onion sliced
3 sweet peppers sliced
Half red or yellow bell pepper
2 green onions cut to about 1 inch long
1/3 cup of vinegar more or less up to you
1/3 cup of water
1/3 cup of sugar more or less up to you
1 to 2 T of sliced ginger
2 cloves of minced garlic
11/2 t of salt or fish sauce to taste

Mix the entire ingredients together until the vegetables are soft. Chill before serve.
Adjust the flavor to your taste.

Thai Pork Satay

Thai Pork Satay
This recipe makes a lot if you don’t have a party cut the recipe in half

3 ½ lbs of pork loin sliced thin
1/2 cup of lemongrass paste (the recipe is in my blog)
1 t of cumin
2 t of curry powder
3 T of brown sugar (more or less up to you)
1 can of coconut milk (save ¼ cup to brush on the meat when grilling)
3 T of fish sauce (more or less up to you)
Skewers to thread the meat (make sure you soak the skewers in water for 30 minutes)

Marinate all the ingredients with sliced Pork (save ¼ cup of coconut milk for later) overnight
When ready to cook thread the meat and grill on medium heat for 4 minutes when it is almost done brush the meat with the remaining coconut milk on both sides (make sure don’t overcook the meat)
Serve Thai Pork Satay with cucumber salad.


Enjoy!

Pasta with Garlic Butter Mushroom and Sour Cream

Pasta with Garlic Butter Mushroom and Sour Cream

4 cups of cooked Fettuccini (sorry I didn’t weigh before cooking, so I measured it after it was cooked)
1 cube of butter or brown butter
2 garlic cloves minced
2/3 cup of sour cream
1 1/2 cup of sliced mushroom
1/3 cup of shredded fresh or dried Parmesan Cheese (more or less up to you)
2 T of chopped fresh parsley for garnish

In a medium pot melted butter (on low heat) and sauté garlic mushroom until soft
Then add pasta and sour cream to the butter mix well, turn the heat off
Now add Parmesan cheese and parsley salt and pepper to taste.
Serve with garlic bread. This pasta need to serve right away or it won’t taste good when it is cold.

You can add cooked or grill chicken for this recipe.

Enjoy!

Dumpling or Wonton (Chinese Dim Sum)

Dumpling or Wonton (Chinese Dim Sum)

1 pkg of dumpling wrappers, pot sticker wrappers or Wonton wrappers
16 oz of ground pork, or shrimp, or tofu, or chicken (1/2 shrimp and 1/2 pork)
2 cups of Napa cabbage minced (squeeze the liquid off the Napa with a bit of salt so your dumplings won't get soggy.)
3 green onions or chives, minced
1 to 2 T of minced ginger
1/4 cup of minced bamboo for Wonton (if you don’t like bamboo don’t put it)
1/4 cup of white onion minced
1 T of garlic minced
1 T of soy sauce
1 T of oyster sauce
1 T of rice wine or white wine
1 T of sesame oil or less up to you (sesame oil has strong flavor)
2 T of cornstarch (this will make it sticky)
Mix everything in a bowl and set aside.

Dipping sauce

2T of soy sauce
2 T of hoisin sauce
1 T of rice vinegar or vinegar
1 t of chili sauce
1 to 2 T of water to thin the sauce
1/2 t of sesame seeds for garnish
Mix everything together ahead of time keep in the refrigerator so it will taste better. Adjust to your taste.

How to wrap

Put one teaspoon of the filling in the middle of the wrapper seal edges with water then fold to a triangle or you can do it like tortellini ( you can do half moon or whatever you know how to do it)

FRY STEAM DUMPLINGS (this is the best)
In a fry pan with cover on medium heat, heat 2 T of oil and arrange your dumpling in the fry pan, fry the dumplings until brown then add ½ cup of water or chicken broth into your pan cover and steam for 5 minutes or until water is gone. Let cool before take out of the pan and serve warm with dipping sauce.

BOIL DUMPLINGS
Some dumpling skin you can boil (only the homemade skin not store bought). Boil the water and put the dumpling, when the dumpling is boiling add 1 cup of cold water and continue to boil, when the dumpling is done it is float to the top. Take out and serve warm. If you make dumpling soup add it to your broth.

STEAM DUMPLINGS
If you have a steamer you can steam your dumpling. Line each dumpling on the steamer make sure they not touching so it won’t stick together. Steam your dumpling for 20 minutes. Turn the heat off and let the dumpling cool down before take it out of the steamer.

For Wonton

Wonton is best to deep fry and makes wonton soup (because the skin is thicker) for deep fry wonton you serve with Thai Sweet and Chilies sauce.

Enjoy!

Alfredo Pizza

Alfredo Pizza

I made up this pizza because I have Alfredo sauce left and don’t know what to do
I bought premade pizza dough from Winco.

1 (7oz) bag premade Pizza dough from any grocery store or your own homemade
1 jar (14oz) of Alfredo sauce (I didn’t use all the sauce)
1 bake, grill, or roasted leftover chicken breast cut to small bite size
1/2 white onion thinly sliced
1/2 red bell pepper, green or yellow whatever you have
1 cup of sliced mushroom
1 cup of sliced artichoke heart in the jar if you have any
A handful of Italian basil if you have any
You can use any topping you like whatever you have in the fridge

Lay the dough on a baking sheet then spread the Alfredo sauce, add chicken, and vegetables one layer at a time then top with 1/2 cup of leftover Alfredo sauce (spread it evenly) instead of cheese. Sprinkle with black pepper if you like.

Bake in 400 degree oven for 20 to 25 minutes.

Banana Blossom sour soup (Khmer somlor machou Trayong Jeak)

Banana Blossom sour soup (Khmer somlor machou Trayong Jeak)

You need to soak the banana blossom after you cut it with water and vinegar or lime juice to prevent it from getting black color when you cook because banana blossom will turn dark after you cut it. You do the same with the green banana or banana tree(use the white part inside the banana tree) when you cook.

1 small banana (about 3 cups sliced) peels the old leave out use only the younger leaves inside, thinly sliced (Soak with water and vinegar for at least 15minutes)
1/2 yellow bell pepper thinly sliced
1/2 red bell pepper thinly sliced
3 cups of water
1 can of chicken broth
8 oz of Tilapia or any white fish you can use Trey Cheur (dried fish) also
2 T of kroeung with garlic and galangal in it
2 cloves of garlic smashed
1 T of tamarind powder
1 T of prahok more or less up to you
Fish sauce or salt to taste
Handful of Holy Basil

In a medium soup pot on high heat add water, chicken broth and garlic bring to a boil add kroeung and Tamarind before you add banana blossom to prevent the banana blossom turn black color to the soup.
Now add the banana blossom and bell pepper cook until the banana blossom is soft
Then add Prahok, Fresh fish, fish sauce or salt to your taste. Cook until the fish is done, if you use trey cheur do put it at the beginning with water and broth so the dried fish flavor will come out.

Turn the heat off let it sit for 3 minutes with lid open then add the Holy Basil to the soup.

Serve with cook rice and fresh chili.
Enjoy!

No Bake Cookies

No Bake Cookies

I found this recipe on line from someone. I add some nuts and raisins to it.

2 cups of sugar
4 T of cocoa powder
1 stick of butter
1/2 cup of milk
1 cup of chunky peanut butter
1 T of vanilla
3 cups of roll Oatmeal
1/2 cup of raisins or any dried fruit you like
Foil or fax paper to cover the tray

In a sauce pan melt the sugar, cocoa powder, milk, butter, on low heat boil for 1 minute then add peanut, butter, vanilla and oatmeal, raisins, stir well then turn the heat off.

On a sheet of waxed paper or foil, drop mixture 1 teaspoonfuls, let it cool and hardened.
This cookies is soft and chewy, I let it cool overnight.

Rice noodle with Peanut Sauce (Bangkok Noodles)

Rice Noodle with Peanut Sauce (Bangkok noodle)
I made up this recipe there is no Bangkok noodle anywhere except Pad Thai, but I thought many of my American students love peanut sauce so noodle with peanut sauce sound good for a recipe.

8 oz of dried ( or 1pkg of fresh) rice noodle soak in warm water for 15 minutes, drain wash and cook in boiling water for 1 minutes drain under cool running water. Set aside. The rice noodle will stick together when cold so rinse it again under cold water it will separate the noodle before stir fry.

1 cup of sliced chicken, pork, or shrimp
1 cup of broccoli
1 cup of slice bell pepper
½ onion slice
1 T of minced garlic
1 egg
2 green onions for garnish
Bean sprouts and crush peanut for garnish

Peanut sauce for stir fry

1/4 cup of chicken broth
2 T of peanut butter
2T of soy sauce
1 T of fish sauce
2 T of coconut milk
1 ½ T of tamarind concentrate
1 ½ T of brown sugar
1 t of crush chili (optional)
½ t of curry powder or 1 T of red curry paste
2 T of chopped cilantro for garnish

In a sauce pan mix the sauce ingredients until hot and the peanut butter melted. Turn the heat off. Let the sauce cool down.

In a wok or fry pan heat 2 T of vegetable or olive oil
Add garlic stir fry until brown
Add meat cook till the meat is almost done
Add all the vegetables stir fry for about 2 minutes
Add the noodle and stir fry until the noodle is hot
Then push the noodle aside
Add one egg crumble mix with the noodle and vegetables
Add half of the sauce first stir fry it if is not enough sauce add a bit more sauce to it.
Fresh noodle and dried noodle is different in amount when cook.
Turn the heat off
Now add green onion, cilantro and bean sprouts for garnish mix well.

Serve with lime wedge and hot chili sauce

Note: this stir fry noodle dried quickly so add the rest of the sauce as you serve. I don’t want to add all the sauce at once time because it will soak in the noodle and if you don’t eat right away it won’t taste good, add more sauce while serving.

Fish Cake With Lime and Shallot Dressing (Prahet Khmer)

Prahet Khmer
1 lb of fresh salmon paste (I did it by hand), you can use any fresh white fish for this recipe

1/2 cup of kroeung ( this is a lemongrass paste with 2 stalks of lemongrass, 5 kaffir lime leaves, 5 garlic cloves, 2 finger roots, 2 pieces of galangal) blend in a food processor or use mortar and pestle.
1 T of Knorr chicken bouillon
2 T of cornstarch
1/2 T of baking powder
1/2 cup of water ( do adjust the water for thickness)
1 T of sugar
1 T of fish sauce
1 T of seasoning soy sauce

Mix the fish paste and lemongrass paste and the rest of the seasoning together include water.
The fish paste may look soft, but don’t worry because it will firm it up in the refrigerator.
Chile you’re the mixture in the refrigerator for at least an hour.
Then form into patty
Put ¼ cup of vegetable oil or olive oil in nonstick fry pan
Fry each side of the salmon patty for 4 minutes each or till golden brown
Take it out and let it cool down on paper towel.

If you do the wrap add 2 T of long beans, 2 T of white or red onion to it. This will make the texture a bit chunkier to eat.

Lime dipping sauce

Juice and pulp of 2 limes (if the lime is big use1 lime)
4 cloves of garlic minced or ground to paste
1 big shallot thinly sliced
4 T of fish sauce
1 T of sugar
2 Thai chilies minced
1 T of roasted crush peanut
1 green onion for garnish

Mix everything together and adjust to your taste

Pork or Shrimp Sui Mai

Pork or Shrimp Sui Mai

1 pg of sui mai wrappers or pot sticker wrappers
1lb of ground pork or 1lb of shrimps
2 T of chopped bamboo shoot (if you don’t like bamboo use Napa cabbage ¼ cup)
2 T of chopped water chestnut
2 T of chopped carrot (optional for color only)
1/4 cup of chopped onion
2 dried mushrooms chopped (soak in warm water for 20 minutes)
1 t of sugar
1 t of rice wine
1 t of sesame oil
1/2 t of salt
1 T of soy sauce
2 T of cornstarch

Mix everything together and set aside.

Put 1 T of filling in the center
Gather edge around the filling
Squeeze the center and smooth of the top of Sui Mai

Place Sui Mai in a steamer and steam for 20 minutes until the pork is done. Let it cool before you removed it from the steamer.

Hoisin dipping sauce

1 T of hoisin sauce
1 T of soy sauce
1 T of water
1 t of minced ginger (optional)
Few drop of sesame oil
1 t of rice or white vinegar
Chili sauce (optional)
Pinch of roasted sesame seeds
Mix all the ingredients together in a bowl when ready to serve garnish with roasted sesame seeds
You can use Thai sweet and chili sauce for dipping

Asian Squash soup with Clear Rice Noodle (Sngow Tralarch Mee Sur)

Asian Squash soup with Clear Rice Noodle (Sngow Tralarch Mee Sur)

1 Asian Squash (Tralarch) cut to 2 inches long and make a hole in the middle for the filling
2 T of dried shrimps soaked for 10 minutes wash
2 T of preserved Cabbage
1 cup of sparerib bone to make broth flavor cut to small chunk
5 to 6 cups of water
6 oz of ground pork
1 small bunch of bean tread noodle (clear rice noodle, soak in water for 15 minutes)
2 green onions chopped for garnish
1 T of knorr Chicken powder
2 cloves of garlic
Black pepper to taste
11/2 T of soy sauce
2 T of fish sauce

For the filling

In a mortar pestle pound garlic to paste take 1 t out keep the rest in the mortar
Add 1 T of dried shrimp keeps 1 T for later
Now add meat to the mortar gently mix the mixture together
Then add half of the clear noodle (save 1/2) makes sure you chop it too
Put 1 T of preserved cabbage to it (save ½)
Add 1 t of knorr chicken powder to it, mix them well in a mortar don’t pound it at this point just mix with the spoon
Add ½ T of soy sauce for color
And dash of pepper
Now you have the filling for the squash.

Spoon the filling and stuff inside the squash one by one until finish set aside

In a large soup pot boil 5 to 6 cup of water, when the water is boiling add bone, the last of the garlic paste and cook until the bone is almost done and the meat is soft
Now add the stuff squash to it and cook until the squash is soft and the pork filling is cooked
Add fish sauce, soy sauce, and the rest of the ingredients (that left to the soup) the soup look thin, but when the clear noodle cook and cool down it will be thicker from the noodle, you need to adjust the water and flavor.

Turn the heat off and garnish with green onion
Note you can do the same with bitter melon (sgow Mareash)
Serve hot with rice

Enjoy!

Banh Chav or Vietname Banh Xeo (Asian Crepes)

Banh Chav or Vietname Banh Xeo (Asian Crepes)

This recipe is from Vietnam and has been very popular throughout Cambodia and Vietnam. Each country has their own way of making it, but I thought I give you my way of making Asian Crepes.

You need
1 pkg of Banh Xeo powder from the Asian store with turmeric powder on the bag
3 cup of cold water
1 cup of coconut milk
2 green onions thinly sliced (the bag also has instruction how to mix it)

In a big bowl mix the powder, turmeric with milk and water until the powder dissolve then add green onion (for Khmer people do not add egg to the liquid mixture because it will cause the crepe shell to break when you cook)

For the filling

You can use sliced minced pork, shrimp, or chicken for the meat (I use to 2 lbs of meat for 7 people in my home)Cooked shrimps ahead of time if you use shrimps
I like mix shrimp and pork or chicken
3 cloves of garlic
3 cups of bean sprouts
1 white onion thinly sliced
2 shallots thinly sliced
1 cup of Roasted coconut (optional it is how I like it)
Green onion chopped (optional)
Salt, pepper and sugar to taste
Vegetable oil to fry the meat and crepes

In a fry pan or wok heat oil on medium heat add garlic fry until brown
Add chicken cook until it turns white then add shrimp to it if you use shrimp
Take out any meat juice in the pan (no liquid in the filling)
Add white onion, shallots, and green onion, mix well with the meat until the white onion turn soft season with salt, pepper, and sugar, if you use roasted coconut mix it with the filling now.
Turn the heat off and mix with the bean sprouts now or you can use bean sprouts later on when you cook the crepe. Let it cool this is the filling for the Asian yellow crepes.

Next you need to have a flat none stick fry pan that is not too heavy because you will hold it in your hand throughout the process of cooking.

You need a bowl of vegetable oil next to you (the oil keeps the crepe from sticking to the fry pan). Heat the fry pan on medium heat until hot add a T of oil to the fry pan then hold on to the handle, you need to make sure that the oil is spread all over the bottom of the fry pan. You will repeat this process every time you pour one big ladle of the liquid to make a crepe. (Turn the heat to low when the fry pan is hot)

Put the lid on the fry pan and cook the crepe shell until the top is no longer white and the shell turn yellow, now you add a big spoon of filling or shrimps in the middle and add a spoonful of fresh bean sprouts to it. Cover and cook for 2 minutes until the crepe turn a bit brown on the bottom then flip one side in half to close the filling. Carefully take the crepe out and lay on the big tray or dish. If you use none stick pan Crepe shell will come out by itself. Repeat the remaining liquid and filling. This is the hard part of making Asian Crepes because you have to sit by the stove the entire time.

Fish, Pork or Tofu salad (Trey Ang Tuk Trey Chralourk)

Fish, Pork or Tofu lettuce dip salad
Khmer trey Ang tuk trey (I add noodle to it)Fresh salmon is very good for this recipe.


I took this picture few years ago when I taught vegetarian class. I don’t have all the ingredients in the picture, but the recipe below has all the ingredients you need. This is Khmer Trey Ang Tuk chrulouk. The best fish for this recipe is Mud fish dot or Ang. Many fishermen homes in Cambodia along the Mekong River or Tunlesap River cook fish and make tuk Trey chralourk. This recipe is best with tamarind dressing not lime dressing, but I give you both dressing to try out. If you are a vegetarian go ahead and use Tofu instead. Adjust the dressing to your taste.

You need one big Mud fish if you can’t find it you can use Tilapia or cat fish
Boiled Pork belly is also good to go with this recipe, thinly sliced.
Grill the fish until done, dot or ang your fish (you only use the white meat inside not the skin)

If you use noodle buy Num Banhchok noodle and cook according to the direction on the package.
For the vegetables
Your choice of lettuce, head lettuce, Romaine etc..
Cucumber thinly sliced
Green tomato thinly sliced
Bean sprouts
All kind of herbs like Thai basil, mints, cilantro etc..

For the Tamarind dressing (double the dressing if you have lot of people to feed)

3 T of brown sugar or Palm sugar
3 T of fish sauce (use 3 crabs) if you are a vegetarian use vegetarian fish sauce instead
3 T of water
2 T of tamarind concentrate
2 cloves of minced garlic (1 big or 2 small)
2 to 3 minced Thai chilies up to you
2 T of roasted crush peanut for garnish
1 T of fried garlic

Mix all of the ingredients together in a sauce pan (except the fried garlic, and peanut) turn the heat to low cook, stir until boil and sugar is melted, taste, then add the fried garlic turn the heat off let cool. When ready to serve garnish with peanut.

For the lime or vinegar dressing you don’t have to boil the dressing

4 T of fish sauce
4 T of lime juice or vinegar (the lime and vinegar will taste a bit different)
4 T of sugar
2 T of water
2 cloves of minced garlic
2 to 3 minced Thai chilies up to you
2 T of roasted crush peanut for garnish

Mix all the ingredients (except the peanut) in a bowl, taste adjust the flavor to your taste. When ready
to serve garnish it with peanut.

To serve take a piece of Pork belly, fish, or tofu, noodle wrap with lettuce, sliced cucumber, green tomato, herb, mint, and bean sprouts fold the lettuce and dip in the sauce, enjoy.

Serve fish lettuce dip with rice.

Tuk Kroeung Sadao

Tuk Kroeung Sadao

Many Khmer people love Tuk Kroeung, but some don’t know that there is 2 different kind of Tuk Kroeung. Tuk Kroeung Pka Sadao make with tamarind and palm sugar not with lime juice.
My parents and grandparents love Tuk Kroeung with Fresh Pka Sadao. I don’t have the exact recipe; do adjust to the number of people in your family.

You need
1 cup of grill Tilapia, mud fish or cat fish
1 lime juice or more up to you
5 garlic cloves grilled (dot or ang or fry)
4 Thai chilies up to you
1 to 2 T of tamarind concentrate or ripe tamarind juice
1 T of palm sugar or less up to you
2 T of roasted crush peanut
1 T of cooked prahok more or less up to you
Boil 1 cup of water
Fish sauce to taste
1/4 cup of small fresh or jar pea eggplants fried with a bit of oil (this is optional)


In a fry pan put 1 T of oil on low heat, fry pea eggplants, garlic, chilies
until the color turn gray or brown ( do the same with the one in the jar) you can grill them also, but not the pea eggplants.

In a mortar pestle pound the grill garlic, chilies or fried pea eggplants to paste then add the grill fish pound it with one hand holding a spoon stir it so all the ingredients mix well in the mortar. Pound everything to paste.

Spoon the fish paste to a bowl set aside
In a another bowl mix half of hot boiling water with cooked prahok, palm sugar tamarind concentrate, then pour over the fish paste, using spoon to stir and mix it well add more water if needed. Add fish sauce, crush peanut adjust the flavor to your taste.

Serve with Rice, Pka Sadao and all kind of green vegetables as dip.

STIR FRY TERIYAKI NOODLE WITH HOT DOG

STIR FRY TERIYAKI NOODLE WITH HOT DOG

When I don’t have chicken or pork, and all I have is hot dogs... It tastes very good my kids love it.


8 oz of yakisoba, fresh noodle, or spaghetti

SAUCE
3 T of teriyaki sauce (you can use any kind of teriyaki sauce)
1/4 cup of Yoshida sauce from Costco (if you don’t like sweet put 3 T)
2 T of soy sauce
1 t of sesame oil
Mix everything together in a bowl set aside

8 oz of chicken breast or pork thinly sliced
1 cup of bean sprout
1 cup of cabbage chopped to bite size
2 green onions cut to 1 inch
1 T of chopped garlic
1 T of sesame seeds for garnish
2 T of oil for stir fry

Mix the teriyaki sauce, soy sauce, Yoshida sauce sesame oil in a bowl set aside.
In wok heat oil add garlic stir until the garlic is brown; add chicken stir fry until the chicken turn white
Add cabbage cook until soft then add the noodle and sauce. Stir fry quickly until the noodle is hot
Add bean sprouts, green onion mix well turn the heat off

Garnish your teriyaki noodle with sesame seeds.
Serve hot with chili sauce.

Chocolate covered Cherries, mint etc. (The easy way)

Chocolate covered Cherries, mint etc. (The easy way)

I am not an expert on sweet because I don’t like sweet at all, but I learn how to do it with my 9 years old daughter at Christmas for her teacher, friends, and families. You can see why my candies look really interesting. For those of you that is good at making candy you can share idea with me next Christmas so I know how to do it right. My daughter and her friends had a lot of fun making these candies:)

For the dough cover you need
3 T of soften butter
3 T of light corn syrup
2 cups of powder sugar

For the chocolate covered you can use any melts chocolate in the store.

In a medium size bowl mix the butter and corn syrup until smooth then add powder sugar until it hard enough to knead.

Knead until the dough is solid and smooth. If the dough is not stiff enough keep cover and refrigerated for 15 minutes.

For the mint filling
I use part of the dough and add few drops of mint extract and green food coloring to it then mix it until the dough turn light or dark green up to you.

For the Cherry filling you can buy any cherries in a jar at the grocery store if you get the one with stem on is easy to dip in chocolate.

You need to wrap all the filling with the dough first and lay in on a tray not touching.
Take out 1 t of the dough and flat it on the palm of your hand put the cherry with stem up and wrap the flat dough around it to cover the cherry. Repeat with the rest of the dough and filling.

I did the same for the mint make sure you make it small enough so the white dough can cover it easily.
I did it with pistachio nut and peanut butter except for peanut butter I form into a small ball and refrigerated for 30 minutes until it is hard.

To dip the dough in chocolate

Over low heat on the stove(use double boiler with water underneat) melt 1 lb of any white, or dark chocolate coating, dip each filling in and lay on the baking sheet with waxed paper to keep the candy from sticking to the tray. Repeat the remaining until all gone.
Let the chocolate sit for few hours or overnight is best then wrap it as gift. If you want color coating go to Michael Craft store they have all kind of color coating chocolate.

Easy Sunday Pot Roast (slow cook crock pot)

Easy Sunday Pot Roast (slow cook crock pot)

5 lbs of chuck roast
1 pkg of onion soup mix
1 cup of chicken broth
5 potatoes cut in half
5 big carrot cut to bite size
1 onion cut into 4 parts
2 T of flour
Cloves of garlic (smash)
2 to 3 cups of mushroom sauté with butter
Salt and pepper to taste

Rub roast on both side with salt, pepper, flour and half package of onion soup mix
Lay the roast in the crock pot add potatoes, carrots, onion and garlic cloves on top
Add chicken broth put the lid on and turn the crock pot to high let it cooks for 5 hours.

When the roast is done, in a fry pan add 2 T of butter and sauté the mushroom until soft
Then add it on top of the roast when ready to serve.

For the juice left in the crock pot you can make gravy to pour over the roast.

Enjoy!

ORANGE CHICKEN

 ORANGE CHICKEN

ORANGE SAUCE

2 tbsp of lemon or lime juice
1/2 cup of orange juice or fresh orange juice
1/4 cup of chicken broth
2 T of sugar or less up to you
1 T of soy sauce
1 tsp of rice wine
1 T of cornstarch

Mix all the ingredients in a sauce pan on medium heat until boil then reduce heat to low stir until the sauce is thicken, turn the heat off let the sauce cool, set aside until ready to cook

1 T of sliced ginger
1 T of sliced orange peel
2 chicken breasts cut into cube or bite site.

1 green onion for garnish
1 tsp of roasted sesame seeds for garnish
( I don't have sesame seeds in the picture)
4 cups of oil to deep fry the chicken.

In a wok heat oil until hot then dip the chicken piece in the batter, drop few pieces at a time in the hot oil, deep fry until golden brown, take it out and drain on paper towel. Take the oil out.

In the same wok add 1 T of oil until hot fry ginger, orange peel until fragrant then add chicken back to the wok then add sauce mix well. Cook until the sauce is thickened and the flavor come together. Turn the heat off sprinkle with green onion and sesame seeds serve hot with rice.

Batter to coat the chicken for sweet and sour or orange chicken
You can use tempura batter from the store is ok.
1/2 cup of flour
1/4 cup of cornstarch
1 tsp of baking powder
1/2 tsp of baking soda
1/2 cup of cold water

Mix them together and dip the chicken to coat and deep fry right away.
this is a single recipe for 1 lb chicken. Do adjust the thickness of the batter with water.

Note as any other deep fry food Orange chicken need to be eaten right away. If you want the sauce in red color you can use about T of katchup.

Khmer bok Kapi ( Khmer picnic food)

Khmer bok Kapi

This recipe might not be suitable for American unless you married a Khmer lady
And you have to eat it. Serve with cucumber, long bean, Thai eggplant but best of all is young green tamarind and green mango….

2 T of Kapi wrap in foil grill (ang) or bake until brown (the smell will let you know that it is done)
1 cup of dried fish (trey cheur?? can’t spell) warm in the oven first
You can use the powder trey Cheur in the jar, but it won’t taste good as the real one.
4 clove  garlics
4 clove of  shallots
1/4 cup of dried shrimps soaked wash drain set aside
4 Thai red chilies
Sugar, lime juice, msg up to you
1 T of roasted peanut (optional, I don’t care about it)
2 T of oil for frying

In a fry pan add oil turn the heat to medium low
Add garlic, shallots, and chilies fry until brown (don’t burn) take out cool for a bit
In a mortar pestle pound the dried shrimp, dried fish to paste
Then add garlics, shallots, and chilies, (if you use peanut put it now) to the mixture
Pound to paste, then add grill Kapi pound it really good use a spoon to stir it while you pound it so the flavor come together
Add msg, sugar or lime juice up to you taste and adjust the flavor.

The farmers in Cambodia make bok Kapi to eat with cold rice and lot of veggies for dip while working on the field.

Enjoy!

Neem Flower Salad ( Khmer Yum Sadao)

Neem Flower Salad ( Khmer Yum Sadao)

This recipe is bitter for many people if you don’t like it too bitter don’t use too much Sadao.

11/2 cup of grill Tilapia or cat fish or cooked pork belly cut to bite size (you can use dried fish)
1 cup of bean sprouts
1 fresh pickle cucumber sliced very thin
1/2 pkg of frozen Sadao( more or less up to you)
7oz of rice noodle (buy Num Banhchok noodle not Vermicelli noodle)
Cook the noodle drain set aside
2 to 3 T of roasted peanut for garnish (optional some people like it)

For the dressing (Tuk Trey)

3 T of brown sugar, or palm sugar
2 T of tamarind concentrate
3 cloves of minced garlic
3 T of fish sauce
3 T of water
1 T of prahok more or less up to you
2 to 3 Thai chilies minced (optional)

In a small sauce pan combine all the ingredients and heat to a boil until the prahok is cooked.
Turn the heat off let it cool before you mix with the salad.

In a large bowl combine the entire noodle, bean sprouts, cucumber and Sadao fish or pork together
Add sauce mix well taste adjust to what you like garnish with roasted peanut.

Pineapple Curry (Khmer somlor ktis)

Pineapple Curry (Khmer somlor ktis)

For this recipe you can use Thai eggplant or any long bean whatever you like, but don’t do it without pineapple. This curry will taste a bit different because of the Pineapple flavor.

1 chicken leg or chicken breast or 10 big shrimps cut to bite size (not cut the shrimps)
1 can of coconut milk
1 cup of bamboo shoots cut to bite size
1 cup of white cauliflower (this is optional that what I had in my fridge)
11/2 cup of chunk pineapple (if you have fresh is better)
2 ½ cup of water
1/2 sliced white onion
A handful of Thai basil for garnish
2 T of lemongrass paste
1 T of red curry paste (I don’t have red curry today so I use yellow curry)
3 T of fish sauce
1 to 2 T of sugar or less up to you
1/2 t of tamarind powder (if you pineapple is sour you don’t need it)

In a soup pot turn the heat up to medium high add ½ can of coconut milk, lemongrass paste, curry paste break and stir it until it is boiling for one minute then add the chicken with 1 cup of water cook until the meat turn white (if you use chicken leg you have to cook a bit longer)

After the chicken is almost done add the vegetables (save white onion last) add the rest of water and coconut milk cooked for 5 minutes until the vegetables are tender and the flavor come together.

Now add fish sauce sugar and tamarind powder, white onion cook for 2 more minutes
Taste and adjust the flavor
Turn the heat off for 3 minutes before you add Thai basil.
Serve hot with rice

Enjoy!

Lemongrass Paste ( Kroeoung)

Lemongrass Paste ( Kroeoung)

Many of you email me and want to know what Lemongrass Paste is. It is a combination of spices that we use though out Southeast Asia, Thailand, Loa, Cambodia, and Vietnam. It has lemongrass, kaffir lime leaves, galangal, and turmeric ect…

Here is the recipe

2 Lemongrass white part only cut to small pieces
3 kaffir lime leaves thinly sliced
3 galangal pieces thinly sliced
4 garlic cloves
½ t of turmeric
1 dried Mexico chili soaked cut to small pieces

In a mortar pestle pound all the ingredients to paste.
We use a lot of lemongrass paste on many of the BBQ and soup or stir fry.
If you don’t want the paste to turn red color don’t use dried Mexican chili, but for curry you need to put it in for red color.
Thai and Cambodia curry paste use this kind of lemongrass paste.

Chicken and mix vegetables soup (Somlor Machou Yurn)

Chicken mix vegetables Sour Soup
Somlar Machou Yurn










2 chicken breasts cut to bite site you can also use prawn or shrimp
1 small Wax Gourd cut to 1 inch long (Asian squash)
1 tomato slice it length wise
1/2 cup of fresh or can pineapple chunk
1 cup of water lily in a jar
3 pieces of sliced Galangal pound them flat to give flavor to the soup
4 cloves of garlic pound them flat
1 T of tamarind soup base
1 T of Knorr chicken soup base
3 T of fish sauce
1 t of sugar more or less up to you
4 cups of water or chicken broth
Herbs for garnish
2 Green onions cut to 1 inch long for garnish
2 Saw leaves cut to ½ inch long for garnish
1/4 cup of Thai basil cut to ½ inch long for garnish
1/4 cup of rice paddy herb for garnish
1 T fried shallots or garlic for garnish

In a medium pot bring the water or chicken broth to a boil.
When the water is boiled add galangal, garlic, cook on medium heat for 3 minutes to infuse the flavor
Then add the chicken cook until the meat turn white
Add Wax gourd cook until the gourd is tender
Add pineapple,water lily, tamarind soup base, fish sauce, sugar, cook for 2-3 minutes make sure the wax gourd is soft
Add tomato slices and fried shallots or fried garlic
Turn the heat off
Let it sit for 3 minutes with lid open (so the herbs don't cook all the way)
Then add Saw leaves, green onions, rice paddy herb, and Thai basil.
Serve hot with cooked rice.

Note: this soup will not taste right without the saw leaves, green onion, rice paddy herb, and Thai basil.

Stir fry clear rice noodle (Char Mee Sur)

Stir fry clear rice noodle (Char Mee Sur)

For this recipe you can use any kind of vegetable you like about 1/2 cup for each vegetable

8oz of sliced Chicken, or Pork, or shrimps, or 2 fried eggs thinly sliced
5 small bean treads clear rice noodle soaked (15 minutes)drain and set aside

Here are the vegetables you pick
White fungus soaked wash and cut to bite site
Lily flowers soaked wash set aside
Bean sprouts
2 green onions for garnish
Half red bell pepper
2 leaves of Napa cabbage julienne
1 small carrot julienne
1 stalk of celery julienne

For the seasoning sauce
3 T seasoning soy sauce
2 T thick soy sauce (dragon brand)
2 T fish sauce
1 t sugar
Mix all the seasoning together and set aside

1/2 t black pepper
3 T vegetable oil for stir fry
1 cup of chicken broth
If you use eggs, scramble fry cut to long strips set aside and put it last when the noodle is done.

In a hot wok or fry pan heat oil until hot, brown garlic, add meat stir fry until no longer pink
Add carrot, lily flowers, ½ cup of chicken broth (save 1/2 later) stir fry until tender
Add the rest of vegetables stir fry for 2 minutes if needed add more broth to soften the veggie
Add noodle and sauce and the rest of the chicken broth stir fry until the noodle is soft and everything is hot
Turn the heat off
Sprinkle with black pepper and garnish with green onions, cooked eggs and mix well
Serve hot with chili sauce and lime juice

Stir fry Rice Pin noodle (Khmer Lot Char)

Stir fry Rice Pin noodle (Khmer Lot Char)

You can use egg, seafood, chicken, or pork about 8oz thinly sliced
2 pkg of rice pin noodle
3 cloves of garlic minced
4 T of seasoning soy sauce
2 to 3 T of thick soy sauce for darker color (dragon brand)
2 T of Yoshida sauce (in Cambodia no Yoshida sauce)
2 green onions chopped for garnish
1 cup of bean sprouts for garnish
1/2 t of black pepper or less up to you
3 T of oil for stir fry
Mix soy sauce, thick soy, and yoshida in a bowl set aside

In a big pot boil 6 cups of water, when it is boilng add noodle cook to soften for about 1 to 2 minutes (the noodle is fresh but it has been in the refrigerator for too long so you need to soften the noodle before stir fry) drain under cold water and try to break it apart sake the water off and set aside until time to cook.

In a hot wok add garlic stir fry until brown
Add meat or shrimps stir fry until no longer pink
Add noodle stir fry until hot
Add sauce stir fry quickly until the noodle is hot and the meat is done
Add green onion, bean sprout mix it well and turn the heat off.
Sprinkle with black pepper

Serve hot with chili sauce and lime juice.
Enjoy!

Somlor Praherh Trapeang

Somlor Praherh Trapeang

For Kroeung
In a mortar pestle pound the following ingredients together
1 stalk of lemongrass cut to small pieces
2 pieces of rhizome (like finger roots)
4 cloves of garlic
1 t of salt
Pound it to paste set aside

3 cups of water + 3 cups of chicken broth
11/2 cup of cat fish or Tilapia cut to bite size
11/4 lbs of fresh bamboo shoots sliced thin (if you use fresh peel the outside off)
Or 1 big can of bamboo
1/4 cup of raw rice wash set aside
11/2 T of prahok (I use American measuring spoon) not rice spoon
1 to 2 t of sugar (up to you)
1 T knorr chicken powder
Fish sauce to your taste
Msg (optional)
Handful of chili leaves for garnish or
Handful of Saoum for garnish

If you use fresh bamboo parboiled and wash with cold water because fresh bamboo taste kind of bitter
In a soup pot boil the raw rice with water until the rice is soft then add chicken broth, kroeung, bamboo,
Cook until the bamboo is soft
Then add fish, prahok, sugar, chicken powder, msg, fish sauce to your taste continue to cook for 2 minutes until the flavor come together.
Turn the heat off add chili leaves or Saoum for garnish

Serve hot with rice and red chili. It is best to find fresh bamboo for this recipe, but in Seattle we don’t have much luck with fresh bamboo or many of Khmer vegetables.

Deep fry Banana

Deep fry Banana

In Hawaii many of the natives there sell deep fry banana on the road which is the easiest snack you can make. I don’t have the exact recipe you can do as many as you like.

You need,
Banana cut in half
Spring roll wrapper
Any kind of chocolate syrup
Powder sugar
Vegetable oil for deep fry

Wrap half of the banana like you do with spring roll
Heat oil on medium heat deep fry one or 2 bananas at a time
Make sure the heat not too hot or else you burn it
It only takes a minute or so to get the spring roll
Wrapper turns golden brown
Take it out drain on a paper towel
Drizzle with chocolate and powder sugar
Or serve it without anything on it
Serve hot (it won't taste good if it is cold)

Enjoy!

Somlor Machou Kdat

Somlor Machou Kdat

I have no idea what to call Kdat in English it is not taro, if anyone know let me know so I can write the name in English. You and also use Trokoun (water lily) as vegetable for this kind of somlor machou)

You can use chicken leg, cat fish, Tilapia, or salmon
1 small stalk of Kdat peel the outside skin off cut to bite size
4 cups of water (4 cup depending on how big Kdat stalk is)
1 chicken leg cut to bite size
2 cloves of smash garlic to float in the soup
1 stalk of lemongrass cut in 2 pieces smash to float in the soup
2 Kaffir lime leaves (to float in soup)
1 T of kroeung (this will help it taste better) optional
2 pieces of galangal smash to float in the soup if you use galangal in the kroeung you don’t have to add it
1 t of Knorr chicken powder
1 T of tamarind powder (do add more to your taste)
1 T of prohok (do add more to your taste)
A handful of holy basil for garnish (Mreas Prov)

Boil water in a soup pot until boiling add chicken cook until the chicken turn white add lemongrass, garlic,
Kaffir lime, galangal, cook until the chicken is almost done

Add kroeung, Kdat, Knorr chicken powder, Tamarind, prohok let it cook for few more minutes,
Taste your soup and adjust the flavor to your taste.
Turn the heat off and garnish with holy basil

Serve hot with rice
Enjoy!

TERIYAKI SAUCE

TERIYAKI SAUCE

1/2 cup of soy sauce
1/2 cup of sweet mirin
4 T of sugar
2 T of rice vinegar or apple cider vinegar
1 clove of mince garlic
1 t of mince ginger or powder ginger
1 T of cornstarch
2 T of water

Mix cornstarch with water set aside. In a small sauce pan combine soy sauce, mirin, sugar, vinegar, garlic, ginger and bring to a boil on medium heat for one minute, then mix with the cornstarch mixture reduce heat until the sauce is thicken turn the heat off. Let the sauce cool before using.
OR
1/2 cup of sugar+1 T
1/2 cup of soy sauce
4 T of rice vinegar or white vinegar
1 clove of minced garlic
1 t of minced ginger

Mix cornstarch with cold water and set aside
1 T of corn starch
1 T of cold water

Cook direction the same is the top recipe, I use the sauce to marinate, stir fry noodle, or anything I like to cook with teriyaki

Stir fry Chinese Broccoli and Noodle

Stir fry Chinese Broccoli and Noodle
Marinate the meat with
1 lb of good beef thinly sliced
1 T of oyster sauce
1/2 T of sugar
1 T of Shaohsing wine
1 T of tapioca
1 t of sesame oil
Marinate for 20 minutes or longer for best flavor

1lb of fresh egg noodle or yakisoba noodle if you use the dry yakisoba makes sure soak and boil the noodle ahead of time according the package direction ( the best noodle for this recipe is fresh yakisoba, I didn’t have it on hand so I use fresh chow mein instead not the best, but that what I have).

1 lb of Chinese Broccoli washed (you can cut to bite size or leave it like what I did)
3 T soy sauce
2 T oyster sauce
2 T of yoshida sauce (Costco)
1/2 T of sugar
2 T of shaohsing wine
1 can of chicken broth (save ¼ cup for the broccoli)
3 T of vegetable oil for stir fry
3 clove of garlic minced divide
In a bowl combine the rest of chicken broth with 3 T of soy sauce, 2 T of oyster sauce, 1/2 T of sugar, Shaohsing and 2 T of Yoshida sauce set aside.

1 t of toasted sesame seeds for garnish

Heat 1 T of oil in a wok add half of the garlic fry until brown then add beef cook until almost done (the color not red) take out set aside
Add 1 T of oil add broccoli with ¼ cup of chicken broth stir until the broccoli almost tender, take it out set aside
Now add the last T of oil to the wok then last half of garlic stir fry until brown add noodle, stir fry with the rest of the sauce, mix it quickly, add the meat and broccoli back to the wok, stir fry until the noodle is hot and the flavor come together.

Turn the heat off garnish with roasted sesame seeds
Serve hot with soy sauce or chili sauce.This noodle need to be eaten right away or it will not taste good.

Enjoy!

Cambodian or Vietnamese Chicken Salad

Cambodian or Vietnamese Chicken Salad

For the salad

1 big Chicken breast cooked shredded or shrimps up to you.
4 bunch of bean thread rice noodle (soak in warm water)
1 big shredded carrot
1 cucumber sliced thin
4 cups of shredded cabbage
1 red bell pepper sliced thin (if you like color)
1/2 cup of crush roasted peanut for garnish
Mints, basil, cilantro for garnish


Dressing

3 T of sugar (more or less up to you)
3 T of water
4 T of fish sauce
3 T of vinegar(more or less up to you)
1 red chili minced
2 cloves of garlic pound in mortar pestle
Mix the dressing ingredient together and set aside adjust to your taste

Boil water turn the heat off and put the soaked noodle in for only 1 minute drain under cold water shake the water off set aside.
In a large bowl combine all the salad ingredients, chicken, and noodle together pour half of the dressing on the salad mix well
Add a more dressing as needed.
Before serving add mint, basil, cilantro, and garnish with crush peanut.

Serve cold with any Asian BBQ chicken or meat.

Note: Don’t mix the salad too long do it 15 minutes before you ready to eat. The salad will not taste good without the roasted peanut.