Vietnamese Chicken Salad with Lime Dressing

Vietnamese Chicken Salad with Lime Dressing

This is very simple and quick for leftover chicken all you have to do is mix with lime dressing and toss to serve.

2 full cups of leftover roasted chicken (you can boil 2 breasts if you don’t have left over) shredded

1/3 cup of sliced red or white onion
1/3 cup of shredded carrot
1/3 cup of julienne red bell pepper


Dressing (do adjust to your taste)
4 T of fish sauce
1 ½ lime juice
1 T of sugar
1 T of minced shallots
1 t of minced garlic
2 T of minced Thai Chilies
Mix the dressing in a bowl for half an hour for flavor.

Herbs
1/4 cup of chopped mints
1/4 cup of cilantro
1/4 cup of basil
1 to 2 T of Roasted peanut divide

When ready to serve mix chicken with dressing and onion, carrot, bell pepper, mix well
Then add 1 T roasted peanut and herbs toss to combine, spoon on to serving dish if needed drizzle a bit more dressing on top and garnish with the rest of the peanut.

Enjoy!

Stir fry Sugar or Snap Pea with Chives

Stir fry Sugar or Snap Pea with Chives

8oz of sliced pork
2 cups sugar pea or snap pea
2/3 cup of chopped chives
2 Thai chilies for spicy (optional)
3 cloves of minced garlic
3 T of oil for stir fry

Stir fry Sauce
2 T of oyster sauce
1 T of soy sauce
1 T of fish sauce
1 t of sugar
1/3 cup of chicken broth
1/2 t of black pepper
Mix everything in a bowl set aside

In a hot wok add oil until hot then add garlic stir fry until brown
Add pork stir fry until the meat no longer pink
Now add sugar pea stir fry for a minute then add stir fry sauce stir fry until sugar pea is tender then add chives, mix well turn the heat off.

Serve hot with cooked rice

Enjoy!

Easy Beef or Pork Broccoli Stir fry

Easy Beef or Pork Broccoli Stir fry

There are many kinds of stir fry beef and broccoli, in Chinese restaurant they deep fry the beef first then stir fry so the meat taste crunchy. When I don’t have time I do it the easy way all I have to do is add the broccoli and call it good. Pork tastes as good as beef for stir fry broccoli.

1 lb of good sliced beef or Pork marinate with
2 T of Chinese Rice wine or any cooking wine
2 to 3 T of oyster sauce
1 T of sugar
2 T of soy sauce
2 T of low sodium beef or chicken broth

Marinate the meat at least 2 to 3 hours for flavor.

3 cloves of minced garlic
2 T of oil for stir fry
4 cups of broccoli
2/3 cup of chicken broth mix with 1 t of corn starch if you like your stir fry juice thicken

Heat oil in a wok on high heat until hot
Add garlic fry until brown
Add meat and cook until no longer pink
Add broccoli and chicken broth, if needed you can add more broth.
Stir fry the broccoli until tender and meat is cooked according to your liking
Turn the heat off.

Serve hot with rice

Enjoy!

Peanut Sesame Noodle Salad

Peanut Sesame Noodle Salad

This recipe is very easy you can use store bought dressing or you can make it your own. Winco sell Kraft Asian toasted Sesame dressing that you can use with this kind of salad or any Peanut dressing will do all you have to do is add toasted sesame seeds or sesame oil to it. I did not measuring exact amount of everything, but you can mix and taste.

You need small box of spaghetti cooked according to package direction
1 cup of Napa Cabbage
1/2 cup of red bell pepper
1/2 cup of red onion
1/2 cup of cilantro
1/2 cup of mints

Store bought dressing (because store dressing is so sweet I add a bit more soy and lime to it)
1/2 cup Kraft Asian toasted Sesame dressing mix with
1 T of soy sauce
1 T of lime juice
1 T of toasted Sesame seeds
Mix the ingredients together set aside

Homemade Sesame dressing
3 T of rice vinegar
2 T of brown sugar
3 T of soy sauce
3 T of hoisin sauce
5 T of olive oil
1 t of sesame oil
1 t of minced ginger
1 t of garlic
1to 2 T of smooth peanut butter (more or less up to you)
Mix everything together half an hour ahead of time for flavor

Mix spaghetti with the dressing (add and taste as you mix) and vegetables
Toss with herbs mix well and Serve.

Happy Asian Noodle Salad

Enjoy!

Ground Pork with Coconut milk (Khmer Prohok Khtis)

Ground Pork with Coconut milk (Khmer Prohok Khtis)


This is my second recipes of Prohok Khtis with lemongrass in my blog.
 2 T of lemongrass paste 
2 cups of ground pork
1 T of oil
1/2 cup of coconut milk
2 T of sugar (more or less up to you, but this recipe need to be a bit sweet because the prohok is salty)
1/4 cup of tiny pea eggplants and 5 to 6 red Thai chilies (fry it with oil first so it won’t taste bitter)
1 big rice spoon of good Khmer Prohok


In a pot or fry pan heat oil until hot
Add lemongrass paste fry for a minute or so
Add ground pork stir fry with lemongrass until pork is no longer pink
Now add coconut milk, sugar, and Prohok.
Mix them all together let it boil and the pork is cooked (it it is too thick you can add a bit of water to it)
Now add tiny eggplants and chilies mix it well, let it cook for few minutes
Taste and adjust the flavor according to your liking

Serve Prohok Khtis with rice and any young vegetables you like

Enjoy!

Thai or Khmer Stir Fry Pork with Holy Basil

Thai or Khmer Stir Fry Pork with Holy Basil
(Thai Pad Ka Prow Moo, Or Khmer Char Sach Jrouk Mreas Prov)

This is very simple dish in Thailand and Cambodia you can use chicken or pork to cook this stir fry.
You can use ground pork or ground chicken or slice pork or chicken. The most importance is to find Holy Basil (Mreas Prov) do not use regular Thai Basil it won’t taste the same. Thai use long beans for vegetables, but I use all kind of color vegetables

1 lb of ground pork or chicken or sliced meat
4 cloves of minced garlic mix with
4 minced red chilies (more or less up to you for spicy)
2 cups of fresh holy basil (deep fry 1 cup and leave 1 cup fresh to garnish)
3 T of oil for stir fry

1 Fried egg to put on the top of the stir fry when ready to serve

For the vegetables
1/2 cup of long beans cut to 1 inch long
1/2 cup of red bell pepper
1/2 cup of yellow pepper


For the stir fry sauce
2 T of oyster sauce
2 T of golden mountain soy sauce
1 T of fish sauce
1 T of brown sugar or palm sugar
1 to 2 T of lime juice

Before you do anything put enough oil to deep fry 1 cup of holy basil in a hot oil for few second then take it out drain it on paper towel set aside for garnish.

In a hot fry pan add oil until hot
Then add garlic and chilies (it will make your cry) cook until garlic is brown
Add ground pork or sliced pork stir fry until meat no longer pink
Now add all the vegetables stir fry until tender
Then add stir fry sauce mix it well,
Last add basil to the stir fry mixture mix well and turn the heat off

When ready to serve spoon the stir fry on to a plate then garnish with deep fry basil and fried egg serve with rice.

Enjoy!

Thai or Khmer Salmon Salad

Thai or Khmer Salmon Salad

You need fresh salmon to do this salad for the best taste. As many Asian make fish salad they usually make it raw by squeeze it with lime juice, but I am not a raw fish eater so I do it my way :) Do not mix the salad until you ready to eat, you can make everything ahead of time and refrigerate but as soon as you mix the salad you have to eat it. This recipe needs to be salty sour and very spicy.

Half of small fresh salmon no bone thinly slices set aside in a bowl
Bring a pot of water to a boil then pour it over the salmon let it sit just for 50 second drains the water out set aside. (Make sure you handle the salmon gently or else the meat will be mushy.)

Julienne the following vegetables
1/4 cup of red bell pepper
1/4 cup of yellow bell pepper
1/4 cup of red or white onion
1/4 cup of cucumber or Thai round eggplant

2 T of Roasted Rice
2 T of minced lemongrass with kaffir lime leaves (this is optional sometime I do without)

Herbs for the salad, you can mix any kind of herb you like
1/2 cup of mints
1/2 cup of cilantro
1/2 cup of Vietnamese mint
1/2 cup of Thai Basil

For the dressing (do mix according to your taste)
1 T of minced shallots
1 T of minced garlic
2 limes juice
4 to 5 T of fish sauce
1 T of sugar more or less up to you
5 fresh Thai chilies minced
Mix the dressing half an hour ahead for the flavor

When ready to serve put the salmon and sprinkle roasted rice and lemongrass in a salad bowl then add half of the dressing to it
Next add all the vegetables and more dressing if needed (do handle it gently when you mix the salad)
Garnish with herbs mix and serve.

Enjoy!

Stir Fry Pork with Ginger and Chives

Stir Fry Pork with Ginger and Chives

8 to 10 oz of pork thinly slice
2 garlic cloves mince
1 big rice spoonful of julienne ginger
2/3 cup of chopped chive
Thai chili or Jalapeño pepper thinly slice
Half white onion thinly slice

Stir fry sauce
1 T of oyster sauce
1 T of Thai soy sauce
2 T of fish sauce
1 t of sugar (more or less up to you)
1/4 cup of chicken broth
Mix all the stir fry ingredients together in a bowl set aside

Heat oil in fry pan on medium high until hot
Add garlic and ginger stir fry until garlic turn brown
Add pork stir fry until the meat no longer pink
Add chili or Jalapeno pepper and onion stir fry until tender
Add sauce mix well, taste and adjust the flavor to your liking.

Serve hot or cold with steam rice

Enjoy!

Thai or Khmer Stuffed Chicken Legs or Wings

Thai or Khmer Stuffed Chicken Legs or Wings

This recipe takes a bit of time to do. Many Khmer Thai cook stuffed chicken in many ways and the filling also difference from region to region. In order to stuff the chicken you need to remove the inside bone by taking a sharp knife and circle around the bone and peel the chicken meat backward until you get the bone out to make a hole inside the chicken leg or wing. You can steam and Pan fry or bake like any chicken.

12 chicken legs, drumsticks or wings or half legs half wings (take the bone out clean and set aside)

For the filling you need

2 1/2 cup of ground chicken or Pork, or shrimp
1 egg
1/2 cup of green onion minced
1/2 cup of minced carrot
1/2 cup of minced dried mushroom (soak wash)
1/2 cup of minced onion
1/2 cup of minced bamboo shoots
1/3 cup of roasted crush peanut (optional)
1/4 cup of mix lemongrass paste (optional but Khmer people like it)
1 bunch of bean thread noodle (soak wash mince)
1 T of oyster sauce
1 T of soy sauce
1 t of sugar more or less up to you
Mix all the ingredients in a large bowl set aside. (if you don’t like oyster sauce you can put any kind of seasoning you like or just salt and pepper)

Take one piece of chicken leg or wing by packing it down to the bottom. It should make a fat little drumstick or wing.



To cook stuff chickens it is best if you steam the chicken first for 30 minutes
In a steamer lay lettuce leave or spray the bottom of the steamer incase it is stick to the pan
Dust each piece of stuffed chicken (you can dust or steam without dusting) with flour then lay them in the steamer and steam for 30 minutes (repeat the remaining chicken) when it done take it out to cool before you do the next step.

Next roll them in 2 beaten egg wash, and then in panko bread crumbs slightly seasoned with salt and pepper
Pan fry until golden brown then take the chicken out lay on paper towels to absorb excess oil.

Serve as appetizer or main dish with Thai sweet and chili sauce or sweet fish sauce with lime juice and chilies garlic.


Enjoy!

Ham and Egg Fried Rice with Celery

Ham and Egg Fried Rice with Celery

There are many kind of fried rice and you can cook it anyway you like. Ham and egg fried rice with celery leaves give very good flavor to the rice and you don’t need to add cilantro like most of fried rice recipe call for.

4 cups of cold left over rice
4 cloves of garlic (or 2 small shallots and 2 cloves of garlic) minced
1 cup of chopped celery leaves along with the tip of the celery stalk
1/2 cup chopped onion
2 stalk of chopped green onion
1 cup of chopped ham
3 eggs beaten
3 T of vegetable of oil for stir fry


Stir fry sauce
3 T soy sauce (if ham is salty try 2 T first) I use Thai seasoning soy sauce
1 T sugar more or less up to you
1 T sesame oil
Mix everything together in a bowl set aside

Turn the heat on to medium high add oil until hot
Add garlic and shallots and chopped onion stir fry until golden brown
Push the garlic, shallots, and onion aside then add beat eggs crumble and cook until firm then mix with garlic mixture
Add rice to fry pan and combine with egg mixtures, stir fry until rice is hot
Add stir fry sauce to the rice and stir fry until everything heat through
Now add celery and green onion to the fried rice, mix well taste and adjust flavor to your liking.
Turn the heat off

Serve hot with black or white pepper and lime juice.

Enjoy!

Fried Mozzarella String Cheese

Fried  Mozzarella String Cheese

This is a handy snack when you make ahead and freeze it for few weeks. I fry my string cheese and it tastes really good, dip with any pizza sauce, ranch, or any sauce you like.

16 to 20 Mozzarella String Cheese (peel and set aside)
1/2 cup of flour
1/2 t seasoning salt (any kind you like)
2 eggs
1/4 cup milk
1/2 cup Panko bread crumbs
1 T Italian seasoning flakes or any herb you like

In first plate beat milk and eggs
In the second plate mix flour with seasoning salt
In the third plate mix Panko with Italian seasoning

Take a string cheese dip in egg then roll it in flour
Dip again in egg  then roll it in panko bread crumbs
If you want the thickness of the bread crumbs you dip
it again in egg  then roll back in bread crumbs



Lay each string cheese on baking tray and freeze it for 1 hour (I made 50 string cheeses at a time and freeze it for later)

Put enough oil in fry pan heat oil on medium heat until hot drop few pieces of string cheeses and fry each side until golden brown turning one, take out and drain on paper towel.

Bake at 400 degree for 5 minutes each side until brown make sure you keep checking it depend on the oven.

Let it cool serve with any sauce you like even salsa as appetizer

Note: you have to freeze it for 1 hour before you fry them or else the bread crumbs will not stick to the cheese.

Enjoy!

Coconut Chicken with Thai sweet and Chili Sauce

Coconut Chicken with Thai sweet and Chili Sauce

You can bake or fry coconut chicken. The best way is to fry it the color and taste is better. You can serve with any kind of sauce like honey mustard, sweet and sour ect...

2 lbs of chicken tender or breast
1 ½ cup of panko or bread crumbs
1 ½ cup of coconut flake
3 eggs
Salt and pepper or any seasoning you like
1 to 2 cups of oil to fry the chicken


Mix the bread crumbs and coconut flake together on a big plate, beat egg
in another bowl.

Seasoning your chicken with salt and pepper or any seasoning you like
Dip chicken into egg wash and then in coconut panko crumbs lay on a baking sheet
Refrigerated for 30 minutes so the chicken and coconut will stick together better for baking and frying
If you bake the chicken use foil and spray with cooking spray so it won’t stick in baking pan.

Add oil on medium heat until hot, fry few pieces of chicken at a time until golden brown then turn to the other side (coconut flake burn fast if the oil is too hot turn the heat down)
Drain on paper towel.

Bake at 350 degree oven for 15 to 20 minutes; do not over bake the chicken.
Serve as appetizer with sweet and sour,  honey mustard whatever you like.

Enjoy!

Easy Khmer Chicken Soup

Easy Khmer Chicken Soup

This is very simple chicken soup you can cut up chicken or leg or wing up to you. You have to adjust the water and chicken. It is good for cold season.

5 to 6 cups of water (do adjust water to your chicken)
1 stalk of lemongrass cut in half and bruises in the back of the big knife
3 to 4 kaffir lime leaves torn to pieces
3 cloves of garlic smash then mince
1 piece of galangal bruises
1 pkg of wonton soup mix (this is optional but makes soup taste good)
Fish sauce or salt and MSG to flavor your soup

Herbs to garnish the bowl,

Saw tooth coriander
Cilantro
Or Thai basil
Green onion
Lime juice
Thinly slice cucumber (this is optional but it is good)
Fish sauce if needed
Minced Chilies to go with fish sauce
Often I made fish sauce, chilies and lime juice in a small bowl when I serve


In a pot add lemongrass, kaffir lime, garlic, and galangal water bring it to a boil for 2 minutes
Then add chicken part to it cook until the chicken is done depending on what part of chicken you use
Now add fish sauce, wonton soup, salt or MSG to the soup according to your taste.
Turn the heat off when chicken is cooked

When ready to serve add herbs and lime juice, sliced cucumber and serve hot with rice,

Enjoy!

Microwave Caramel Marshmallow Popcorn

Microwave Caramel Marshmallow Popcorn

1/2 cup brown sugar
1/2 cup butter
10 big marshmallows
12 cup Popcorns

In a big large bowl melted brown sugar and butter in the microwave for 2 minutes stir well, and then add 10 Marshmallows to it, put back in the microwave for 1 ½ minutes or so until all the marshmallows are melted stir and pour over the Popcorn mix well while it is still hot.

Apple Cinnamon Muffins

Apple Cinnamon Muffins

1 ½ cup of whole wheat flour
1/2 cup rolled Oats
1/3 cup brown sugar
1/3 cup white sugar
2 t baking powder
1/2 t salt
2/3 cup milk
1/2 cup oil
2 eggs
1 t vanilla
2 cups chopped apple (2 apples)

In a large bowl stir together dry ingredients flour, oat, sugar, baking powder, cinnamon, and salt
In another bowl mix the wet ingredients, milk, oil, eggs and vanilla
Make a well in the center of dry ingredients and add wet ingredients stirring just to combine, stir in chopped apple.

Spray the muffin pan, spoon the batter into prepared muffin cups
Bake at 400 degree for 15 minutes or until the toothpick come out clear.

Enjoy!

Microwave Chocolate Chip Cookies

Microwave Chocolate Chip Cookies

Ok this recipe is for one person only in case you are hungry for chocolate chip cookies in the middle of the night with milk. It is quick and easy, but not tastes as good as the real one. Serve hot or warm don’t keep it too long.

1 T of butter melted
1 T of brown sugar
1 T of white sugar
3 drops of vanilla extract
Dash of salt
1 egg yolk
1/4 cup of flour (make sure do not pack the flour or else the cookie is too thick)
1 to 2 T of mini chocolate chip or regular chocolate chip

Melt the butter in a small microwave bowl, and then mix B and W sugar vanilla, salt, egg yolk
Add the flour mix it well, then add the chocolate chip to it

Put in the microwave for 60 second (my microwave only take 50 second) take it out
Serve right away with vanilla ice cream.

Enjoy!

Bean Thread Noodle Salad (Yum Mee Sur)

Bean Thread Noodle Salad (Yum Mee Sur)

This is healthy salad you can use any kind of meat seafood or vegetable you like and verity of herbs. The dressing is also refreshing with fresh lime juice, fish sauce, and garlic.

3 small bundle of bean thread noodle soak in warm water for 15 minutes take out drain set aside
1 cup of cooked peel shrimps
1/2 cup of cooked pork belly (optional)
1 cup of thinly sliced Cabbage or Nampa Cabbage
1 shredded carrot
1 small cucumber julienne
1/2 onion thinly sliced
1 tomato thinly sliced
1/2 red bell or yellow bell pepper thinly sliced
Basil, cilantro, mints for herb
Roasted peanut for garnish

Dressing (make it double noodle salad need more dressing)
You can adjust dressing according to your taste
2 small cloves minced garlic
1 shallot minced
4 T of fish sauce
1 to 2 T of sugar
1 big juicy lime
2 Thai chilies minced
Mix everything for 30 minutes adjust the flavor to your taste

In a pot boil enough water to cook the noodle, when the water is boiling turn the heat off and put the noodle in let sit for 1 minute drain under cold water shake the water off set aside.

In a large salad bowl put the noodle, shrimps, pork belly, and all the vegetables except herbs.
Add the dressing to the salad mix well and taste it, the salad should be salty, sour, a bit sweet and spicy.

When ready to serve add herbs and garnish with roasted peanut.

Enjoy!

Mochi or Sweet Rice Cake

Mochi or Sweet Rice Cake

This is Japanese and Korean sweet and it is very easy to make. You need to buy one box of Mochiko Sweet Rice Flour (Blue Star Brand from Asian store) and one can of Sweet Red Bean Paste (sometime I made my own red bean paste but it is easy to buy it)

1 cup of Mochiko rice flour (this only give about 8 Mochi)
3/4 cup of water
1 T of sugar (if you like it sweet add more sugar)
1/4 t of salt
1 drop of any food coloring you like

Red Bean filling

Take a 1 T of red bean paste and roll it to a small ball set aside do as many as you like.

Mix and combine all the ingredients in a bowl to paste, cover and microwave for 3 minutes
Take it out mix it again to make sure all part of four is cooked through
Now put in back in the microwave for 1 minute, when it is done knead it with a wooden spoon until you
See the elastic kind of dough

Flour working surface with potato flour (sometime I use regular flour) enough to handle the sticky dough knead and divide the dough into 8 equal parts, then flat the dough in the palm of your hand place the red bean filling in the center and roll it to a round ball shape dust it with potato flour place it in a baking paper cup.

You can also dust it with shredded coconut flake on the outside it tastes good.

This Mochi Sweet Rice Cake is also good for gift by putting it in a nice cake box.

Enjoy!

Grill Tomato Salsa with Fried Fish ( Jrouk Peng Pah)

Grill Tomato Salsa with Fried Fish ( Jrouk Peng Pah)

This is a very healthy recipe and it is known throughout Cambodia. You need to grill or roasted all the vegetables to make this recipe.

For the fish you can use any fish fried or grill of your choice, this recipe work well with any Asian chicken wing.

2 big tomatoes (red or green tomato will work)
1 onion cut in half
1/2 red bell pepper
1/2 yellow bell pepper
1 Jalapeño (more or less up to you)
2 to 3 big shallots
4 garlic cloves

Grill or roast the above ingredients until soft, then minced it to small pieces set aside in a bowl.

To garnish the salsa you can add lime juice, sugar, chopped cilantro, green onion and fish sauce or salt if you like you can add msg to it. Adjust the flavor to your taste.

Serve with grill fish or chicken and rice

Enjoy!

Stir fry Fresh Rice Noodle with Chinese Broccoli

Stir fry Fresh Rice Noodle with Chinese Broccoli

1 pkg of fresh rice noodle (separated the noodle set aside in a bowl)
1 cup of good sliced beef or seafood of your choice
2 cup sliced Chinese broccoli
1 cup sliced carrot
2 cup fresh bean sprout
3 green onions cut to 1 inch long
4 T of vegetable oil for stir fry

For the stir fry sauce

1 cup beef broth
3 T of oyster sauce
4 T of soy sauce
1 T of mushroom soy sauce, or thick soy sauce dragon brand for color
1 T of cornstarch
1 T of sugar (more or less up to you)
1 t of black pepper
3 glove of minced garlic
Mix everything together and set aside (the best stir fry is to taste the sauce and adjust the flavor before stir fry with the noodle)

In a hot wok (medium high heat) add oil and garlic stir fry until brown, and then add beef stir fry until no longer pink
Add Chinese Broccoli and carrot stir fry until it is tender.

Add Fresh noodle stir fry quickly (with fresh noodle it is very sticky) for a minute
Then add stir fry sauce to the wok, mix it well until the noodle is hot and the sauce is stick to the noodle
Add green onion and turn the heat off then add bean sprouts.

Serve hot with lime juice and Chili sauce.

Enjoy!