Grilled Chicken Wings or Drumsticks with Cucumber Salad

Grilled Chicken Wings or Drumsticks with Cucumber Salad

This recipe is very easy you can make cucumber salad a day before and keep in the fridge.  Do marinate the chicken the night before.

For the chicken

You need 3 lbs of wings or drumstick combination

1 pgk of Chinese BBQ seasoning mix

1 pgk of Roasted chicken seasoning mix

1/4 cup of water

2 T soy sauce

2 T Honey

Mix and marinate the meat over night keep in the refrigerator.

For cucumber salad

31/2 cup of sliced cucumber

1/2 cup sliced red or white onion

1/2 cup of sliced red bell pepper

1/2 T of salt

1/2 cup of vinegar (do adjust to your taste)

1/2 cup of sugar (do adjust to your taste)

1/2 t of celery seeds

1/2 t of yellow mustard seeds

Mix and the ingredients in a bowl and put in a jar keep in the refrigerator, this cucumber salad last for few days in the fridge.

Grill the chicken or bake in the oven at 350 degree until the wings and drumstick turn golden or red color and the juice run clear then the chicken is done.

Serve grill chicken wings with cucumber salad and rice for the summer outdoor BBQ

Enjoy!

Steamed Fresh Rice Noodle

Steamed Fresh Rice Noodle

Fresh rice noodle is easy to make if you live in a place that has no Asian market and want to make fresh rice noodle you can make it at home, all you need is a big steamer and a pie glass plate to steam the noodle in.  There are 2 recipes in here

 First recipe (this make a lot of noodle cut in half if you don't have many to feed)

4 cups of rice flour

2 cups of tapioca starch

6 cups of water

1 t of salt
mix together and steam.

Second recipe
1 cup of rice flour
1cup of tapioca starch
2 cups of water
1/2 t salt
2 t of oil
Mix all the ingredients together and let it sit for 2 hours before steaming
 

Spray or oil a glass pie plate then pour 1/2 cup of liquid flour in it (it is faster if you have 2 pie plates)

Put in the steamer and steam for 8 minutes, take it out and set it in a cold bath tray to cool it faster. 

When it is cool down brush the noodle both side with oil then cut it in about 2 inches wide or any length you like.  Make sure you brush the noodle with enough oil so it won’t stick when you stack it in a bowl.  

Do not keep the noodle in the fridge it will be harder, if you are going to make rice noodle make sure you cook it on that day. 

Fresh rice noodle is good for noodle soup, Cho Fun, and any stir fry you like, I have few recipes in my blog here for stir fry noodle.

Enjoy!

Beef, Pork, or Chicken Fajita with Flat Bread

Beef, Pork, or Chicken Fajita with Flat Bread

Flat bread is nice to wrap with any kind of food. I make Fajita flat bread with what I have in my fridge.
1 lbs of any kind of meat you like even shrimps. Thinly sliced
1 pkg of Fajita seasoning
1/2 lime juice
1/4 cup chopped cilantro (keep some to garnish the wrap)
1 green onion chop
1/2 thinly sliced onion
1/2 thinly sliced green or red bell pepper
1/2 jalapeño pepper thinly sliced (optional)

Taco shell or Flat bread to wrap
Chopped avocado, lettuce, tomato, homemade salsa and Mexican cheese to serve with the wrap.

Marinate the above 8 ingredients all together for an hour set aside.

Heat oil until hot in a none stick fry pan then add all the marinate cook until the meat are done (if you use shrimp don’t cook too long). When the meat is cooked turn the heat off set aside.

Put a spoonful of Fajita meat on a taco shell or flat bread and top with avocado, lettuce, tomato cheese and salsa and sprinkle with some chopped cilantro and a squeeze of lime juice.

Enjoy!

Lok Lak Wrap with Flat Bread

Lok Lak Wrap with Flat Bread

This recipe is similar with lok lak in my blog here, I add onion and bell pepper to it. This recipe makes a lot if you don’t have many people cut in half.

2 lbs of good beef cube or slice 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
2 T of rice vinegar
1 thinly sliced onion
1 thinly sliced red bell pepper

Mix and marinate the above ingredients for 1 hour or longer
1 green onion
2 T of chopped cilantro
Roman lettuce to wrap the mixture
1 pkg of flat bread to wrap

Pepper lime sauce mix and set aside in a small bowl
1 lime juice
1 T of fish sauce or salt
1 t of black pepper
Sugar to your taste
Mix it well set aside adjust to your taste

Heat oil on high add the marinate meat cook until the meat no longer pink and the meat is tender. Turn the heat off let the meat cool a bit then add green onion and cilantro.

When ready to serve wrap the mixture with lettuce leave and flat bread then drizzle with pepper lime sauce.


Enjoy!

Wonton Soup

Wonton Soup

For the wonton
3/4 lb of ground pork (if you like do half pork half shrimp)
1/2 t cornstarch
2 finely chopped green onion
1 T of soy sauce
1 t of minced fresh ginger
1 t of sesame oil
1 t of sugar

Mix all the ingredients in a bowl to paste refrigerator for at least 1 hour
25 wonton wrappers, place 1 t of the filling in a wrapper bush edges with beaten egg
And pinch edges to seal, you can also wrap like tortellini as what I did. Repeat the remaining.

For the soup
25 wontons
1 box (32 oz) chicken broth (if you like more broth you can add more but make sure you adjust the flavor)
1 small pkg of wonton soup (sell at the Asian store)
1 t thinly sliced ginger
1 to 2 green onions for garnish
1 to of sugar
1 t to T of soy sauce
2 small head of baby bok choy cut in to 4 parts



The trick about wonton soup is not to boil the wonton with the soup (the wonton skin will fall apart) or bok choy
Steam 25 wontons, spray with cooking spray onto the steamer so it won’t stick for 20 minutes, the meat should be done. Take the wontons out and set aside.
Steam the bok choy for 5 minutes then take it out.
In a soup pot add chicken broth, wonton soup mix, ginger, sugar, and soy sauce bring to a boil
Taste and adjust the saltiness to your taste, turn the heat off add green onions.
When ready to serve put few steam wontons and baby bok choy in a soup bowl pour hot broth enough for 1 serving into the soup bowl.
Note you can add cook Chinese sliced bbq pork, or cook egg noodle to this soup when ready to serve.

Enjoy!

THAI GREEN CURRY

THAI GREEN CURRY

Green curry often very spicy, because the Thai use real hot green chili by a handful to give color to the curry paste.  If you don’t like spicy food use green chili that is not hot and homemade Green curry is best.

Homemade Green Curry paste

2 T of cilantro roots

1 T of coriander

1/2 t of pepper corn

1/2 T of cumin seeds

10  green chili (make sure you pick one that not hot) 

2 T of minced galangal

1/4 cup of garlic or 5 big cloves of garlic

3 Kaffir lime leaves thinly slice

2 Stalks of lemongrass thinly slice

1/2 T of salt

1/2 cup of shallots slice

1 t of shrimp paste (you need this paste to make any curry paste)

Roast or fry coriander, pepper corn and cumin seeds until fragrant then mix them all with the rest for the ingredients in food processor or in a mortar pestle.

In a mortar pastel pound all the ingredients except the shrimp paste put it last. Mix everything together until all combine, set aside until you ready to cook.

Green curry recipe

1 lb chicken breast cut to bite size

1 can of coconut milk

2 T of green curry paste (or homemade curry paste)

3 T of fish sauce

3 T of sugar (adjust the sugar to your taste)

1/2 t of five spice powder

3 kaffir lime leaves torn

2 cup of water

1 white onions slice

2 T of vegetable oil

2 ½ cup of mix Thai long bean, Thai around eggplant, Thai pumpkin, or bamboo shoots ect…

1 cup Thai basil for garnish

Heat a medium size pot until hot then add 2 T of vegetable oil and 2 T of curry paste fry until it releases the aroma.

Add the chicken to the pot cook till the chicken no longer pink then add fish sauce, sugar, five spice and lime leaves. Add coconut milk and vegetables and 2 cups of water to the pot cook until the chicken is done and the vegetables are tender to your taste then add white onion to it, cook for few more minutes until the onion is soft turn the heat off let it cool a bit then add Thai basil.  Curry just like stew the longer you cook it will taste better.

Serve Green curry with rice

Enjoy!

Chicken Flat Noodle Porridge ( Bor Bor Banch Kang)

Chicken Flat Noodle Porridge ( Bor Bor Banch Kang)

This noodle soup make similar to bor bor sach moun the only thing different is you don’t use rice instead you use big flat noodle fresh or dried noodle. You can use chicken, hen, pork bone and shrimps. The chicken or Pork bone broth is the main ingredient in this recipe

1 pkg of rice noodle (if you use dried noodle soak in water for few hours then wash and set aside) if you use fresh noodle separate and set aside.
1/2 chicken or 1 hen wash set aside
16 cups of water or chicken broth if you don’t have time, but it will take a lot of broth
3 T of dried shrimp wash set aside
2 T of salted dried cabbage (tang Chay)
2 T of chicken flavor soup bouillon
2 T of fish sauce or salt (if you use salt do less)
3 T of sugar

Green onion oil and garlic
2 green onions chop
3 garlic cloves minced
3 T of olive oil to fry the onion and garlic

In a non stick fry pan add oil until hot then add garlic fry for few minutes then add green onion
Fry until golden brown. Take it out and set aside.
This part is to put in the soup when it is done.

To garnish the soup bowl
Salted or sweet soy bean
Saw tooth coriander (Jee Bunlar) thinly slice
Green onion cut thinly
Bean sprouts
Fried garlic (if you have time mince lot of garlic and fry with oil ahead of time)
Black pepper
Lime wedge
Thai chili paste
Fry bread (optimal)

Put 16 cups of water in a big soup pot until boiling then add chicken or hen or pork of your choice
Cook on high heat until the meat done, take the meat or chicken out let cool down then shred the meat and set aside. Turn the heat off keep the broth.

Turn the heat back on now add dried shrimps, dried cabbage, chicken soup, fish sauce or salt, sugar, taste and adjust the flavor,
Now add noodle and shredded meat or chicken to the broth make sure you adjust the noodle according to the broth.
If you use fresh noodle don’t cook too long couple minutes is all you need or the noodle will turn to mash, it is almost the same as dried noodle if you soak it long enough.
Taste your soup and add salt or sugar to you taste, turn the heat off
Now add fried garlic and green onion to the soup pot stir and let it cool a bit before serve.

When ready to serve spoon the noodle soup into soup bowl and garnish with the above ingredients,
Sugar, salted soy bean, saw tooth, green onion, bean sprouts, chili, lime juice, ect., according to your liking.

Enjoy!

Khmer Crispy Rice Cookie (Num Tong Morn)

Khmer Crispy Rice Cookie (Num Tong Morn)

This cookie is easy to make but you have to order the machine from Amazon for $50. 

Get This Machine From Amazon

1 Bag of rice flour
1 can of coconut milk
3 eggs
1 ½ cup of sugar
1 t of salt
1 ½ T of black sesame seeds
3/4 cup of water

Mix everything in a bowl until well combine set aside
Heat the cookie mold until hot according to the package
Use bor bor spoon fill each mold with one spoonful
Cover and cook until it turn golden color (you have to check it)
When ready take the cookie out and roll or fold it right away while it
Is still soft, it only takes a minute for the cookies to crisp.
Let the cookies cool completely before storing in a jar or container

Enjoy!

Milk Chocolate Rice Crispy Treats

Milk Chocolate Rice Crispy Treats

1 bag mini marshmallows
1/2 bag (11.5oz) milk chocolate chip
1/2 stick of butter
1 box of rice crispy (take 2 cups out)
Spray 9x13 baking dish set aside

In a large none stick pan melt butter on low heat then add marshmallows and milk
Chocolate, stir on low heat until everything melted together.
Turn the heat off add the rice crispy treat and combine with the marshmallows mixture
Pour in baking dish flat and smooth the rice crispy mixture with a spay spatula, let it sit for 30 minutes until it cool down serve with milk.

Enjoy!

Stir Fry Almond Chicken

Stir Fry Almond Chicken

1 lb of chicken cut or slices to bite size
Marinate with
1 ½ T soy sauce
2 T oyster sauce
1 T rice vinegar
1 T sugar
2 cloves of minced garlic
1 t of pepper flake for spicy stir fry (optional)
Marinate for 1 hour

 For the vegetable

1 stalk of celery thinly slices
1/4 of white onion thinly slices
1 small carrot thinly slices
1/3 to 1/2 cup of toasted almond (you can use any kind of almond but make sure it is toasted)
1/3 to 1/2 cup of no salt chicken broth or water
1 green onion cut to small pieces
2 T of oil for stir fry

Heat a wok or fry pan until hot

Add oil to pan then add the marinate chicken (all the marinate liquid) and carrot stir fry for about 3 minutes until all the marinate liquid gone and the chicken is no longer pink, but still not cook yet

Now add celery and some chicken broth or water to pan mix well stir fry until the chicken is almost done then add white onion mix well, continue to cook until the chicken is done.

Turn the heat off now adds toasted almond and green onion to pan and mix well.

Serve hot with steam rice. You can also use cashew nut for this recipe,

Enjoy!