Mussels and Pineapple Curry

If you like to try Thai curry, you have to try this dish. It is a Thai curry with mussels and pineapple. This dish has a nice and strong curry taste from several spices and herbs in curry paste. Curry paste will be stirred with coconut cream to make more favor and taste.

Ingredients

• 1 kg. Mussel
• 2-3 cup sweet basil
• 500 g. pineapple
• 1 ½ cup coconut cream
• 2 cup coconut milk
• 2 tsp. palm sugar
• 2 tsp. fish sauce
• 3 tbsp. tamarind juice
• ½ tsp. salt
• 4 kaffir lime leaves
• 15 dried chili, soak 
• 1 tsp. salt
• 1 tsp. galangal
• 1 tbsp. lemongrass
• 20 garlic cloves
• 10 shallot
• 1 tsp. shrimp paste

Instructions

1. Steam mussel with sweet basil 8-10 minutes. Cool down and remove shell.
2. Cut pineapple into well pieces.
3. Pound chili and salt add galangal, lemongrass, garlic, shallot and shrimp paste.
4. Boil coconut cream and add curry paste stirring around 2-3 minutes.
5. Add mussel and coconut milk. Simmer 3 minutes.
6. Add pineapple. Simmer around 6-8 minutes.
7. Season with salt, fish sauce, palm sugar and tamarind juice .
8. Finally add kaffir lime leaves. Ready to serve.

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Stuffed Winter Melon Soup

Ingredients

• 1 Winter melon, clean the inside out
• 300g ground pork
• 1 spoon black mushroom
• 4 stalks green onion chopped
• 1 teaspoon minced garlic
• 1 egg
• 1/2 teaspoon tapioca starch or corn starch
• 1/4 teaspoon salt
• 1 teaspoon wanton soup mix
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper

Preparation

1. Mix the ground pork with mushroom, onion, garlic, salt, egg and tapioca starch.
2. Stuff it into the winter melon.
3. Boil 3-4 cups of water. When the water is boil then place the melon in the pot, boil till well cooked.
4. Add sugar and wanton soup mix to the soup. Adjust your taste. Serve hot.
5. For another taste, you may add dried shrimp to the soup after the water boils up before you put stuffed melon in.

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Beef Meatball Soup

Ingredients

• Beef Meat Balls
• 2 cups chicken broth
• 1 spoon fish sauce
• 1 teaspoon sugar
• 1/4 spoon salt
• 1 spoon minced onion
• 1 spoon mince garlic
• 1 handful green scallion and cilantro
• 2 spoon cooking oil

Preparation

1. Heat the pot, put 1 spoon cooking oil, add minced onion, stir until dark brown.
2. Add sugar, salt, and fish sauce, stir.
3. Add chicken broth, let it boil.
4. Add the meat balls.
5. In a separate small pan, heat 1 spoon of oil, add minced garlic, stir till light brown, then pour into the soup.
6. Top with green onion and cilantro prior to serving.

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How to do Lobster soup

I am going to show you how to make "Lobster soup". It's very delicious, but the Lobster so expensive. So sometime nobody makes it at home, when they want to eat they go to restaurant. Below is the ingredients and how to make it. Let's do it together! 

 

Ingredients:

• lemon grass
• garlic
• kaffir lime leaf
• hot pepper
• mushrooms
• purple onion
• fish sauce
• sugar
• lime juice
• chicken broth
• cilantro and scallions

To do:

1. Bring 2 cups of chicken broth to boiling
2. Add lemon grass, garlic, kaffir lime leaf, hot pepper, mushrooms, purple onion.
3. Add 1 spoon fish sauce, 1/2 tea spoon sugar, 1 spoon lime juice. Or adjust the amount to your flavor.
4. Wash the lobsters and place them in the pot and let it boil for about 2 min.
5. Top the soup with cilantro and scallions.
   

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Thai Chicken Coconut Soup

This menu is very easy to make and the taste is similar to "Tom Yum". But we add coconut milk for this menu. This menu has an intense flavor and it is a delicious to eat with rice.

Ingredients

• 400 g of chicken breast 
• 200 g of oyster mushroom 
• 2 cup of coconut milk
• 2 cup of water
• 8-10 piece galangal sliced
• 2 lemongrass stems
• 5 Kaffir lime leave
• 10 red chilies 
• 3 tbsp of fish sauce 
• 3 tbsp of lime juice
• 3 tsp of palm sugar
• ½ tsp of salt
• Coriander leave, Garnish

To do

1. Crushed the lemongrass stems and cut each one in half.
2. Sliced galangal thinly
3. Rip Kaffir lime leave
4. Crushed red chill
5. Cut the chicken breast into bite size
6. Boiled the water and coconut milk. Add lemongrass, galangal and Kaffir lime leave.

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Chicken Sour Soup

Khmer regular soup that you can find easily in every restaurant in Khmer. Lot of Khmer people think about this soup first if they want some tasty menu for the lunch or dinner. Let’s do it.

Ingredients 

• 1 free range chicken
• 2-3 kaffir lime leaf 
• 3 slices ghalangal
• 1 lemongrass stalk
• 1 pkg of ling oyster mushroom
• 10-15 basil stems
• 10 saw tooth mint
• 5-6 red chilies 
• 2 tbsp of chicken mix
• 1 tsp of salt
• 8 L of water 
• 5-10 green onion
• 4 cloves of garlic
• 2 tbsp of sugar
• 2 tbsp of fish sauce
• 4 tbsp of lime juice

To do

1. Lightly smash the garlic and lemongrass.
2. Add in garlic, lime leaf, lemongrass, ghalangal, salt, chicken mix and ½ fish sauce add in chicken, cook 20 minutes (turn off heat and leave in pot for another 10 minutes).
3.  After hand-shred the meat leaving the skin on will make the broth oily.
4. Cut mushroom thinly.
5. Add in the mushroom and the chicken. Let it simmer on high for 5 minutes. 
6. Finely chop the saw tooth mint, basil stems, green onion and chilies.
7. Add in the rest of the fish sauce.
8. We added the herbs when the soup was plated so that the herbs stay fresh and aromatic. Ready to serve.

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Thai Spicy Curry (Nam Ya)

Many foreigners know Khanom Jeen or soft fresh rice noodles very well but do not know that Thai cuisine has many curry sauce to eat with. Nam Ya Pa or Jungle curry is one of curry sauces that are very popular in Thailand and you can find this curry easily in many areas. This curry sauce has many Thai spices and herbs mixed together.

Ingredients 

• 500 g of rice noodle
• 800 g of fish
• 5 cup of water
• 5-6 Kaffir lime leaves
• 3 lemongrass 
• 3-4 turmeric
• 1 tbsp of salt
• 1 tbsp of sugar

For curry paste

• 5 dried red chili, soak
• 10-15 bird chili
• 3 tbsp of lemongrass
• 3 tbsp of galangal
• 2 tbsp of turmeric
• 4-5 shallots
• 10-15 garlic cloves
• 1 tbsp of shrimp paste
• 1 tsp of black pepper corn

To do

1. Cut fish in half.
2. Crush lemongrass and turmeric set aside.
3. Boil the water add lemongrass, turmeric, Kaffir lime leaves, salt, sugar and fish into pot. Simmer until cook than cool down.
4. Pound dried red chili, bird chili and black pepper corn until smooth
5. Add lemongrass, galangal, turmeric, garlic, shallots, shrimp paste and cooked fish pound until all ingredients combine.
6. Add curry paste into fish stock.
7. Serve rice noodles with spicy curry sauce and vegetable. Ready to serve.

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How to make Kiev (Chinese food)

Kiev is Chinese food. The people in china like to eat it. You can find it all the market in China. Kiev is the best food for Chinese New Year.  

Ingredients for kiev

• Sombork Kiev(Wonton skin) 
• A handful of fresh shrimp 
• 200g minced pork 
• 1/4 teaspoon salt 
• 1 teaspoon sugar 
• 1/2 teaspoon black pepper 
• 4 cloves of garlic, minced 
• 1 teaspoon tapioca powder 
• 1 egg 
• 3 stalks of green onion, shredded 

Ingredients for soup

• 1 spoon of wonton soup powder 
• 6 cups of water 
• 1 teaspoon soy sauce 
• 1 spoon of fish sauce 
• 1 onion, minced 
• 1 spoon of sugar 
• cilantro, minced 
• green scallion, minced 
• cooking oil 

Preparation

1. Mix the meat and the ingredient together. 
2. Wrapped half a spoon on each Wonton skin. 
3. Boil the water, drop the wonton ball in, let it boil for about 5 min, then drain them. set aside. 
4. In a pot, pour 3 spoon of oil, throw shredded white onion in, stir till it turn dark brown. 
5. Add fish sauce, soy sauce, wonton soup powder, salt, sugar, stir well, then add water. Bring it to a boil. 
6. Adjust your taste, then throw in the wonton. 
7. Sprinkle with green onion and cilantro before serving.

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Red Curry Mussels

You will need several changes of water to clean the mussels (a clean brush comes in handy for scrubbing the shells) and to pull the beards from the shells. But the cooking itself takes all of 5 or 6 minutes, which is all the time you really want to spend in front of the stove in July. we think the curry itself contains plenty of flavor already, but feel free to adjust the seasoning with salt and pepper if you choose at the end of cooking.

There will be plenty of delicious curry left, so be sure to have plenty of white rice to pour the broth over or crusty French bread for dipping.

Ingredients

• 3 pounds mussels
• 1 tablespoon minced ginger
• 1 tablespoon peanut or vegetable oil
• 2 cloves garlic, minced
• 2 tablespoons light brown sugar
• 3 tablespoons Thai red curry paste
• 1 14-ounce can unsweetened light coconut milk
• 2 tablespoons fish sauce
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions

1. Rinse and scrub the mussels under cold water, changing the water several times, to remove any grit. Debeard the mussels by removing the stringy bits in the seam where the two shells meet as best you can. Discard any mussels with cracked shells or any with open shells that don’t close when you gently tap them against the counter.
2. Heat a deep sauté pan, wok, or medium pot over medium-high heat until a bead of water sizzles and evaporates contact. Add the oil and swirl to coat the base. Add the garlic and ginger and cook briefly until aromatic, about 20 to 30 seconds. Add the curry paste and cook for another 30 to 40 seconds. Add the coconut milk, fish sauce, and brown sugar.
3. Bring the liquid to a boil. Add the mussels, cover, and steam for 4 to 5 minutes, shaking the pan occasionally. Uncover and add salt and pepper to taste if desired.
4. Discard any mussels that have not opened, then transfer to a serving dish. Spoon the curry over the mussels and add lime wedges to the dish (for squeezing at the table.) Serve with rice or crusty French bread.

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Mussels and Pineapple Curry

If you like to try Thai curry, you have to try this dish. It is a Thai curry with mussels and pineapple. This dish has a nice and strong curry taste from several spices and herbs in curry paste. Curry paste will be stirred with coconut cream to make more favor and taste.

Ingredients

• 1 kg. Mussel
• 2-3 cup sweet basil
• 500 g. pineapple
• 1 ½ cup coconut cream
• 2 cup coconut milk
• 2 tsp. palm sugar
• 2 tsp. fish sauce
• 3 tbsp. tamarind juice
• ½ tsp. salt
• 4 kaffir lime leaves
• 15 dried chili, soak 
• 1 tsp. salt
• 1 tsp. galangal
• 1 tbsp. lemongrass
• 20 garlic cloves
• 10 shallot
• 1 tsp. shrimp paste

 

Instructions

1. Steam mussel with sweet basil 8-10 minutes. Cool down and remove shell.
2. Cut pineapple into well pieces.
3. Pound chili and salt add galangal, lemongrass, garlic, shallot and shrimp paste.
4. Boil coconut cream and add curry paste stirring around 2-3 minutes.
5. Add mussel and coconut milk. Simmer 3 minutes.
6. Add pineapple. Simmer around 6-8 minutes.
7. Season with salt, fish sauce, palm sugar and tamarind juice .
8. Finally add kaffir lime leaves. Ready to serve.

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How to make Somlor Koko

Organic is a word you hear often when it comes to healthy eating here in the Cambodia. Fresh vegetables that are not chemically treated or processed. Here it shows you how to make Somlor Koko using fresh organic vegetables picked right from the garden. If you are a fan of vegetables give this recipe a try it with this method.

 

‪Ingredients‬:

• 2 bitter melon 
• 1 package of baby mustard 
• 2 Asian egg plant
• 1 whole small green Papaya 
• 1/2 pumpkin 
• One package oyster mushroom
• 1 package of long green beans
• 2-3 pounds of chopped pork ribs
• 1 1/2 gallon of chicken stock (depending on preferred consistency) 
• 1 cup or roasted and ground rice 
• 2 1/2 teaspoon of salt 
• 2 tablespoon of fish sauce 
• 1 1/2 tablespoon of chicken stalk mix (power) 
• 2 teaspoon of MSG (optional) 
• 2 tablespoon of fish sauce 
• 5-10 fresh whole chilli peppers for colour
• 2 table spoon of Palm sugar

Method

1. You start off by heating up a large pot on high heat, add in the meat along with the dry ingredients expect ground rice ( Palm sugar, salt , MSG, Lemongrass paste, fermented fish, chicken stalk) add 1 cup of water 
2. Stir throughly, then cover for 5-10 minutes 
3. Once meat is tender, add in all the vegetables except baby mustard, add half of the ground rice, cover for 5 minutes 
4. Once the vegetables start to soften, add the chicken stock and cover until it is boiled 
5. Add baby mustard and the rest of the ground rice (optional to add whole peppers) 
6. Wait for it to come to a boil and you are done

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How to make Yellow Curry

Many foreigners know Kaeng Som or Thai sour curry very well but they do not know Kaeng Lueng which is the same as Kaeng Som. This curry is very popular in Southern part of Thailand. It has strong favor and spicy than Kaeng Som, also vivid yellow color from turmeric in curry paste. If you want to try very spicy Thai food, you have to try this curry.

Ingredients

• 500 g of fish
• 150 g of coconut palm tip
• 4 tbsp of tamarind juice
• 1 tbsp of shrimp paste
• 5 shallots
• 1 tbsp of palm sugar
• 2 tbsp of fish sauce
• 10 bird chili
• 1 tbsp of turmeric
• 5 garlic cloves
• 1 tbsp of lime juice
• 1 tsp of salt

Instructions

1. Pound bird chili and salt, turmeric, garlic, shallot and shrimp paste until smooth.
2. Boil water add curry paste and fish simmer around 5-6 minutes.
3. Add coconut palm tip season with fish sauce, tamarind juice and palm sugar.
4. Turn off heat and add lime juice. Ready to serve.

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Steamed coconut

This is the kid-eat menu Adults do delicious Coconut egg custard, sweet and soft, try to see it. Thanks to good ideas from Big Brother too fine a little taste. Who will use the original recipe was.

Ingredients

• 2 coconut  children
• 3  chicken eggs
• 1 ½ cups coconut water
• 1 ½ tsp of seasoning powder
• 1 ½ tsp of soy sauce
• 1 cup of coconut palm tip 
• 6 medium sized shrimps, cleaned, peeled and deveined 
• 1 tbsp green onion chopped 

Instructions

1. Break open a coconut for coconut water. Then grated coconut meat out of a bowl and set aside. The coconut kept it.
2. Egg bowl Stir with chopsticks Then put the juice into Then seasoned with soy sauce and seasoning powder and stir to combine, then filtered with a colander eyes frequently around 1-2 finish aside.
3. Put the grated coconut meat is prepared. Add coconut Then the eggs are filtered Drops in coconut No need to fill it because the eggs are cooked, steamed rise.
4. Set the water to boil. Then lower the heat too, But do not light much like a conventional tube. Because today is a coconut shell. Then remove the eggs into the soup. Close the lid, which then steamed to. It takes about 20 minutes or so. Depending on the size and thickness of the coconut too. Check the eggs with a sharp stick. Poking a stick into the bottom of a coconut on it. Notice if there are eggs, a little wooden stick. Nearby is cooked Place the shrimp we prepared to go down. Close the lid, which then steamed for about 2-3 minutes, until shrimp turn orange. Then it was off gas
5.  Serve garnished with spring onion. This will be poached coconut sweet taste it. Ready to serve. 

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Pork and Pumpkin Curry

It is a simple Thai curry and also easy to find ingredients in local market. If you can find an instant curry paste in your local market, this dish will be very easy to cook and enjoy favorite dish of Thai cuisine. This curry has a nice taste and strong favor from many spices and herbs, good to go with a bowl of steamed rice.

Ingredients

• 500g of pumpkin
• 250g of pork
• 1 cup coconut cream
• 3 cup coconut milk
• 1/3 cup fish sauce
• 1 tbsp of palm sugar
• 5 kaffir lime leaves
• 2 red chili
• 1 tbsp of coriander seed
• 1 tsp of cumin
• 1 tsp of pepper corn
• 10 dried chili, soak
• 1 tsp of salt
• 2 tsp of galangal
• 2 tbsp of lemongrass
• 2 tsp of kaffir lime skin
• 1 tbsp of coriander root
• 10 garlic cloves
• 5 shallot
• 2 tsp of shrimp paste

Instructions

1. Cut pork, pumpkin and chili into well pieces.
2. Pound coriander seed, cumin and pepper corn. Set aside.
3. Pound chili and salt. Add galangal, lemongrass, garlic, shallot and shrimp paste. Finally add herb powder combine.
4. Boil 1/3 part of coconut cream and add curry past stirring around 2-3 minutes. 
5. Add remain coconut cream keep stirring until red oil surface. 
6. Add coconut milk and pumpkin simmer 5-7 minutes or pumpkin tender. 
7. Add pork simmer 3-5 minutes. Season with fish sauce and palm sugar.
8. Finally add red chili and kaffir lime leaves. Ready to serve.

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Coconut Chicken Adobo

Now, there are countless ways to cook chicken adobo in the Philippines, and everyone who makes it has a strong opinion of how to cook it and what should go in it. Should there be coconut milk and/or soy sauce, and if so, how much? Should the meat become crispy via deep-frying, pan-searing, or broiling, or not even get crisp at all? And what about sugar? Even with vinegar, the one constant sauce ingredient, should it be coconut sap, rice, cider, or white distilled?

 

Of course, after the dinner at Purple Yam, I couldn't not try coconut chicken adobo at home. For the sauce, I decided to make it more coconut-ty by using almost a full can of coconut milk, which gave the braising liquid just enough sweetness for my tastes without needing to add sugar. I used fish sauce for its earthy flavor (though soy sauce can be a substitute) and opted for a light amount of garlic. I also added some paprika and cayenne for a subtle smokiness and color.

 

Ingredients

• 2 1/2 pounds (about 8 pieces) bone-in chicken thighs with skin
• 1/2 cup white vinegar
• 2 cups water
• 2 tablespoons fish sauce, or substitute soy sauce
• 3 cloves garlic
• 1 bay leaf
• 3/4 cup thick coconut milk
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons peanut or vegetable oil.

Instructions

1. In a Dutch oven, pot, or deep sauté pan, combine the chicken with the vinegar, water, fish sauce, garlic and bay leaf. (The liquid should almost cover the chicken. If not, add a bit more water.) Bring the liquid to a boil, then reduce to a simmer. Allow the chicken to simmer, uncovered, for 25 to 30 minutes, until tender but not falling off the bone.
2. With a slotted spoon, remove the chicken from the braising liquid and transfer to a plate. Blot very well with paper towels. Turn the heat up and reduce until the sauce is thick enough to coat the back of a spoon (about 10 minutes more). Stir in the coconut milk, paprika, cayenne, and pepper.
3. Heat a wok or large skillet over high heat. Add the oil and swirl to coat the base. Add the chicken pieces and sear until golden brown and crispy, about 2 minutes on each side (carefully, if there is excess moisture from the chicken that may make the oil spit.) Return the chicken to the sauce to turn so they are coated all around. Transfer the chicken and sauce to a large serving platter or individual plates. Serve hot with a generous amount of rice on the side.

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Sour Soup with Shrimp and mixed Veggies

This menu is a nice Thai food which popular among every parts in Thailand. In this video, we will show how to do sour curry paste to make this soup delicious. You can use any vegetables or meats that you like to this soup but we recommend using shrimps or fishes for perfect taste.

Ingredients

• 10-15 medium sized shrimps, cleaned, peeled and deveined
• 1 cup cauliflowers 
• 1 cup Chinese cabbage
• 1 cup Chinese mustard green vegetable
• 1 cup carrot
• 1 cup white radish
• 1 cup yard long bean
• 4-5 tbsp of tamarind juice
• 3 tbsp of fish sauce
• 1-2 tbsp of palm sugar
• 4 cup water
• 200g of fish fillet (any meaty white fish)
• 5-6 dried chilies soak until soft
• 10 medium shallots
• 6 finger root
• 1 tsp of shrimp paste

Instructions

1. Boiled fish until cook. Set aside.
2. Cut and sliced chilies, shallots and finger root into small pieces.
3. Pound dried chilies until smooth and then add finger root, shallot, shrimp paste and cooked fish. 
4. Combine them until smooth.
5. Boiled water in a pot. Add the hot and sour curry paste.
6. Add the cauliflowers, carrot, white radish and yard long bean cook around 2-3 minute. 
7. Add Chinese mustard green vegetable and Chinese cabbage. Walt the all vegetable soft. Add shrimps and season with tamarind juice, fish sauce and palm sugar.
8. Transfer to a serving bowl. Ready to serve.

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Tom Yum Spaghetti with Shrimp

Tom Yum Spaghetti with Shrimp (Spaghetti Sauce Tom Yum Goong) - Back to Thai classic flavor with Europe style with this dish! It’s very easy to make and delicious as well. We recommend you try to serve this easy Thai spaghetti at home.

Ingredients

• 300g of Spaghetti
• 1 Sliced ginger
• 1 Lemon grass
• 2 Kaffir lime leaves
• 6 Shrimps
•  Shrimp shell 
• 2 Tbsp. Minced shrimp
• 3 Straw mushrooms
• 3 Bird chilies
• 1 Tbsp. Roasted chili paste
• 1 Tsp. Fish sauce
• 1/2 Lemon
• 3 cup Stock
• Cream

Instructions

1. Boil chicken stock. Add ginger, lemon grass, kaffir lime leaves and shrimp shells down over low heat. Simmer until left 1/3 of cup. 
2. Shrimp oil – Fry chili with olive oil until cook. Add roasted chili paste and stir until well combined. 
3. Add mushroom, stock, and stir until dissolved. Then add fish sauce. 
4. Taste (salty and spicy flavor). Add cream and heat until boiling again. Turn off the stove and add lime juice.
5. Add shrimp, and serve together with the spaghetti.

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Eggplant Curry

Eggplant Curry is so quick and easy to throw together that it can become a weeknight standby. The eggplant takes only about 9 or 10 minutes to cook, and it acts as a sponge for the tasty sauce of red curry paste, garlic, ginger, coconut milk, fish sauce and brown sugar. You can also make the dish fully vegetarian by substituting soy sauce for the fish sauce, but we love the earthiness that the fish sauce adds. The Thai basil goes in towards the end, but lends a great deep flavor to the rest of the dish.

Ingredients

• 1 1/2 pounds Asian eggplants, cut into large bite-sized pieces
• 2 red or orange bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons fish sauce, or substitute soy sauce
• 1 teaspoon minced or grated ginger
• 3 tablespoons Thai red curry paste
• 1 14-ounce can coconut milk
• 3 tablespoons vegetable oil
• 1 tablespoon light brown sugar
• 1/4 cup Thai basil leaves
• Salt and pepper to taste

Instructions

1. Heat the oil in a large deep sauté pan or a Dutch oven over medium high heat. Add the eggplants and bell pepper and sauté until the eggplant has begun to soften all around, about 2 to 3 minutes. Add the garlic, ginger, and curry paste and cook until aromatic, another 1 minute.
2. Pour in the coconut milk and bring the liquid to a simmer. Stir in the fish sauce and brown sugar. Cook for another 4 to 5 minutes, until the eggplant is very tender.
3. Stir in the Thai basil leaves and cook for another minute. Season to taste with salt and pepper. Transfer to a deep serving dish. Serve with ample amounts of rice.

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Spicy Vegetable Soup with Ant Eggs

Spicy Vegetable Soup with Ant Eggs (Gang Pak Wan Khai Mod Dang) - Spicy Vegetable Soup with Ant Eggs is so popular with different style. Today lets cooking with us. Take a simple recipe and serve yourself at home. 

Ingredients

• 1 cup of sweet vegetables
• 1 cup of sweet vegetables
• 1-2 tbsp of fish sauce
• ½ cup of ant eggs
• 2 tbsp of lemongrass
• 2 tbsp of pickled fish sauce
• 2 tbsp of chopped shallot
• 1 tsp of shrimp paste
• 1 tbsp of chopped galangal
• 1 tbsp of garlic
• 10 dried chilies
• 2 cups of water

Ingredients

1. Pound lemongrass, shallot, garlic, galangal, dried chili and shrimp paste until finely. Put salt just a little and pound together. Set aside.
2. Boil water and dissolve chili paste. Add dried fish, sweet vegetable. Season with fish sauce, pickled fish sauce. Then add ant eggs, taste. Turn off stove and ready to serve.

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Baked Duck with Vegetable

Baked Duck with Vegetable - For this recipe, we had to cheat a little bit to make it easier for you. You can learn how to make from the clip and cooking with us. Then you will have a delicious ‘Roast Duck with Vegetables’ by only a few minutes!

Ingredients 

• 1/2 Duck 
• 5-8 Carrots
• 4-5 Mushrooms
• 5-6 Kales

Seasoning

• 1 tsp of Sesame oil
• 1 Tbsp. Chinese wine
• 2-3 cups Broth
• Tapioca flour ( mixed with water )
• Pepper

Instructions

1. Boil water and duck until dry out. Put salt as needed.
2. Fry kale, mushrooms and carrots over high heat. Fill Chinese wine and arrange on a plate.
3. Cut duck into piece and arrange on kale.
4. Taste. Add sesame oil, grounded pepper and tapioca flour on the duck.

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Miso Ramen

Ramen is one of those dishes that we find ourself craving at least 3 or 4 times a week. Unfortunately, we live too far from a really good ramen place and can't really satisfy those cravings other than making it ourself.

 

As for the other ingredients, we used corn, spinach, and eggs for this basic meatless version. But the beauty of ramen is that you can add or substitute leftovers in your fridge. Tofu, bean sprouts, mushrooms, cabbage, and leftover roast chicken come to mind. You can also be creative with fresh in-season produce. Today we made a delicious bowl of ramen with sautéed ramps in place of raw scallions. And yes, it was a-maze-ing.

 

Ingredients

• 8 ounces spinach
• 2 large eggs
• 4 cups dashi, vegetable stock, or chicken stock
• 2 packets dried instant ramen (about 6 ounces)
• Soy sauce to taste
• 2 scallions, green parts chopped
• 1/2 cup corn kernels
• Dried seaweed (the individual packs of nori snacks are perfect for this)
• 3 tablespoons miso paste

Instructions

1. In a medium pot, cover the eggs with water and bring the water to a boil. Lower the heat to a bare simmer. Cook for 4 to 5 minutes for soft-boiled eggs or 10 minutes for hard-boiled. Remove the eggs with a slotted spoon or mesh strainer and rinse under cold water. Peel the eggs and slice in half. Set aside.
2. Add more water to the pot (enough to cook the spinach) and return to a boil. Blanch the spinach for 1 to 2 minutes, then drain and run under cold water until it’s cool enough to handle. Squeeze the excess water out of the spinach and set aside.
3. Cook the ramen noodles according to package instructions, either in a pot or microwave. Drain and separate into 2 serving bowls.
4. Bring a pot of dashi, vegetable stock, or chicken stock to boil, then lower to a simmer. Add the miso paste and stir until fully dissolved. Season to taste with soy sauce (miso pastes tend to differ in levels of saltiness, so taste before you add the soy sauce.) Turn off the heat.
5. Pour the soup over the noodles in the bowls. Divide the eggs, spinach, and corn into the serving bowls. Top off each bowl with dried seaweed and chopped scallions and serve.
6. (Note: Steps 1 through 4 can all be done one right after another in the same pot. Or to cut down on time, you can do steps 1 and 2 together and 3 and 4 together.)

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Bitter Melon Soup

Bitter Melon is considered as Bitter Vegetable, some people like it and some not. You will have a great time whenever you have it. You can have it during gathering or meeting with family or friends. Bitter Melon is good for health and skin. We believed that the more bitter the more treatment.

 

Ingredient:

• 1Kg Bitter Melon, remove the seed and fiberscope inside it. We eat only the green part.
• 10 g Woodear Mushroom (Black fungus), socket in warm water about 15 mn and chop it into small pieces
• 300 g mince pork, can be (Chicken or Turkey).
• Sugar, salt and chicken stock and a lot of pepper.
• 10 g Socket glass noodle in 5 mn chop it into small pieces
• Mince shallot and garlic

Methods:

1. Combine the mince pork, chopped woodear mushroom and mince noodle glass. And season with salt, sugar, chicken stock, a lot of pepper and mince shallot, garlic.
2. Mix them well about 5 mn so all ingredients come together and set aside then cover about 15 mn to 30 mn.
3. After that stuff the meat into bitter melon.
4. For 1 Kg of Bitter Melon, we need 3 L of water, add salt, chicken stock and fish source to your taste. Stir well to dissolve and bring to a boil then add the stuffed bitter melon and cook to 20 mn or 30 mn. Occasionally skim up the form and don’t cover the port to give the soup clear and reduce bitten.
5. Transfer to the serving bowl and serve with steam rice.

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Beef Oxtail with Ginger and baby bok choy

One requested this Beef Oxtail Soup , few months ago. This is also one of my Daughter's favorite soup. meat so tender than it separate by the bone, itself. loaded with gelatin substance , that is beneficiary to our knees and joints.

Ingredients

• 1 pound of beef oxtail
• 7 cups of water
• 1 oz of ginger (2 thumb size)
• ¼ tsp of salt
• 1 tbsp of sesame oil
• ¼ tsp of black pepper
• 1tsp of green onions (chopped)

Introduction

1. Add meat to pressure cooker, add water, salt, pepper and ginger bring to a boil then cover install regulator simmer for 2 to 2 ½ hrs (at medium low heat setting).
2. When done, let it cool down fast with this water from faucet there! The pressure been drops. Open safely transfer tenderized meat to serving bowl.
3. Remove fatty stuffs by using liquid fat separator.
4. Add baby bok choy bring to a boil for 2 minutes. Remove baby bok choy and soup into serving bowl and add sesame oil and green onions. Ready to serve. 

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Pork Ball Soup

Pork Ball Soup (Gang Jued Look Chin Moo) - This menu is perfect for all ages. Especially serve in the morning. Simply breakfast soup that makes your body is ready to work in a busy day. So today we recommend you this quick and easy menu. Just well-prepared ingredients and let’s start cooking.

Ingredients 

• 15 pork ball
• 150 g of Chinese cabbage
• 1 tube egg tofu
• ½ tsp of sugar
• 1 tbsp of spring onion
• 2 tbsp of chopped celery
• 2  tbsp of soy sauce
• 1 tsp of fried garlic
• 2 cups of water

Instructions

1. Boil water in the microwave for 5 minutes over medium heat. Season with soy sauce and sugar. Stir until dissolve. 
2. Add Chinese cabbage and put in the microwave again for 2 minutes over medium heat until about 50% cooked.
3. Add egg tofu, pork ball. Stir a bit. 
4. Put in the microwave for 2 minutes over medium heat. Sprinkle with spring onion, celery and fried garlic. Ready to serve.

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Vietnamese Sour Sweet Soup

We are going to show you how to make "Vietnamese Sour Sweet Soup". Normally they always cook it in the evening for their family. If you enjoyed seeing this please leave a like, comment and share. Thank You!

 

Ingredients:

• 500 g catfish steak
• 2 tbsp vegetable oil
• 1 pinch salt, pepper, chili powder and chicken stock
• 1 small tomato chopped
• 2 tbsp garlic minced
• 1 red chili pepper sliced
• 7 cup water
• 2 tbsp tamarind pulps
• 1/4 pineapple thinly sliced
• 4 tbsp sugar
• 4 tbsp fish sauce
• 1-2 medium tomatoes cut into wedges
• 1-2 sprigs sawtooth herb and spring onion
• 6 lady fingers (okra) thinly sliced on the diagonal
• 1 elephant ear stem thinly sliced on the diagonal
• 50 g bean sprout
• 1 bunch rice paddy herbs chopped

Methods:

1. Lightly season the catfish steaks with salt, pepper, chicken stock and chili powder. Gently rub the seasonings on both sides of the fish steaks.
2. In a soup pot, add vegetable oil and fry the minced garlic till golden brown. Then transfer to a small bowl. This fried garlic will be used to garnish the soup later. Keep some of the garlic oil in the pot, add the diced tomato and sautee for 1 minute. This helps to create a nice color for the broth (This step is optional). Then add water and bring to a boil.
3. In a separate small saucepan, cook the tamarind pulp with 1 cup water for 2 minutes. Use a spatula or a spoon to break up the tamarind chunks. Then pour this liquid into the above soup pot through a sieve. Use a spoon to press and force as much tamarind through the sieve as possible. Scape the tamarind at the bottom of the sieve into the soup. Discard the fiberous leftovers.
4. Add sugar and fish sauce to the soup. Then add the fish steaks and cook on medium high for 5-7 minutes or until the fish is cooked through. Then remove the fish from the soup. Add tomatoes, pineapple, okra, elephant ear stem, and cook for 1-2 minutes. Then add beansprouts. Adjust the broth to your taste with salt, fish sauce and chicken stock. (For your reference, I add 2 tsp salt and 1 tsp chicken stock).
5. 1 minute before serving, reheat the soup, return the fish to the pot and add the chopped herbs. Save some for garnish. Transfer the soup to a large serving soup bowl, garnish with fried garlic and red chili pepper.

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Stewed Pork and Egg with Five Spices

This menu is similar to Chinese recipe. Pork will be cooked until soft and has nice smell from many spices. It is a good menu for everyone, adults or kids and also easy to cook at home. You can make this menu in the large portions and keep it for several days.

Ingredients

• 500 g of pork with fat
• 4 boiled eggs
• 3 coriander roots
• 5-6 garlic cloves
• 1 tbsp of black soy sauce
• 5 tbsp of soy sauce
• 4 tbsp of palm sugar
• 2 tsp of cinnamon powder
• 3 cinnamon sticks
• 4 cups water
• 3-4 star anises
• 1 tbsp of vegetable oil
• Coriander leaves (for garnishing)

Instructions

1. Cut the pork into 2 ‘’ length x 1 “thickness.
2. Marinate pork with 1 tbsp of soy sauce, 1 tsp of black soy sauce and cinnamon powder.
3. Rest them 10 minute.
4. Heat oil in a pot. Add garlic and coriander roots. Fry until aromatic.
5.  Add pork and keep stirring until nearly cooked.
6. Add spices, water, soy sauce, black soy sauce, palm sugar and boiled eggs.
7. Simmer for at least 30 minutes on lower heat.
8. Remove from heat and transfer to a serving bowl.
9.  Garnish with coriander leaves serve hot with jasmine rice.

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