Egg Roll

Ingredients:

2 cups or 1 lb ground pork (can substitute with any type of ground meat)

1 package of egg roll wrappers. It comes in 20 to 30 sheets, in frozen food section.

1/2 cup black mushroom, soak at least an hour, drain, chopped

1 small bundle glass noodle (also known as bean thread noodle), soak for an hour, drain, cut into 1-inch

1 cup cabbage, shredded

3 eggs, reserve one egg yolk in a small bowl as a sealant

1/2 cup carrot, shredded

1 Tbsp garlic, chopped

1 big head onion, chopped

1 tsp black pepper

2 Tbsp sugar

1 tsp salt

Direction:

In a medium size bowl, add all ingredients together. Mix well.

How to roll an egg roll: Peel off one sheet of egg roll wrapper one at a time. Lay a wrapper on a clean surface, place a spoonfull of mixture in the corner of the wrapper. Spread the mixture length wise, about 2-3 inches, then pick up the corner edge of the wrapper and start to roll it up. Once you come to the middle of the wrapper, fold both sides, and start to roll till the end. Before you reach the end of the roll, brush your finger over egg yolk and place the egg yolk on the tip of wrapper, this would act as an adhesive to seal the roll.

In a wok or frying pan, heat oil on medium. Once it's hot, carefully place an egg roll in the pan/wok. Try not to over crowd it. Remove from heat once it turns golden.

Serve with sweet chili dipping sauce.

To serve as "Egg Roll / Lettuce Wrap" cut them into small pieces, and wrap them with lettuce, cumber, cilantro, mint, tomatoes, bean sprout, and dip in sweet chili sauce.

Yum Shrimp and Squid (salad)

Ingredients:

1/4 cup cilantro, coarsely chopped

4 red chili, thinly sliced

1/2 cup white mushroom, cooked for 7 mins, rinse, coarsely chopped

1/2 cup glass noodle, soaked for 1 hr, boiled for 1 min then pour into strainer

1/2 Tbsp lime leaves, thinly sliced

1 shallot, thinly sliced

1 Tbsp lemon grass, thinly sliced

1/2 carrot, shredded

2 1/2 cups shrimp and squid, boiled 5-7 mins, drained, let cool

1 1/2 Tsp lime juice

1/4 tsp salt

1 Tbsp fish sauce

1 1/2 Tsp sugar

Direction:

In a small bowl, mix together fish sauce, lime juice, salt, and sugar.

In a salad bowl, lightly toss all ingredients together. Serve with roasted ground peanut and lime wedge.

Crab and Yellow Curry

Ingredients:

2 lbs Dungeon crab, cut into 4 pieces, take apart legs

2 Tbsp cooking oil

1/2 tsp salt

2 tsp dry yellow curry

1/2 tsp black bean sauce

3 cloves crushed garlic

1 shallot, thinly sliced

1/2 big head onion, thinly sliced

1 small ginger, thinly sliced

2 small red chili pepper, seeded, thinly sliced

1 egg

4 green onion, 1-inch cut

Direction:

In a wok or pan, saute garlic and shallot until golden brown. Add crab, sugar, salt, black bean sauce, and yellow curry. Stir, cover with lid for about 10 minutes. If too dry, just add about 1 or 2 Tbsp of water. Don't add too much water at one time.

Push ingredients to one side of the pan and drop in the cracked egg, scrambled. Add the rest of ingredients, stir for about 2 minutes, remove from heat.

Stir Fry Chicken and Vegetables W/Oyster Sauce

Ingredients:

1 1/2 cup chicken, thinly sliced

1 bag of mixed vegetables, see pic, or you can replace with any of your favorites

1 1/2 Tbsp cooking oil

3 cloves crushed garlic

3 Tbsp Oyster Sauce

1/2 tsp salt

In a separate small bowl: mix together 1 Tbsp corn starch and 3 Tsp water.

Direction:

In a wok or a pan, heat oil, saute garlic until golden brown. Add chicken, salt, and cook for about 7 mins, until chicken is cooked. Add vegetables and Oyster Sauce. Cook for about 4 mins.

Pour corn starch and water mixture to the bottom of pan and stir into other mixture for about 3 mins. Remove from heat. Sprinkle black pepper over stir fry. Serve with cooked rice.

How to make Pad Thai Sauce From Scratch.

Ingredients:

2 cups water
3 cubes palm sugar
1/3 cup concentrated tamarin juice
2 Tbsp fish sauce
2 tsp salt

Direction:

Boiled palm sugar in a small pot, stir. Once it's dissolved, turn off heat, add all ingredients, stir. Makes about 2 1/2 cups. Keep refrigerated for up to 3-4 months.

Chicken / Garlic and Basil Sauce

Degree of hotness (1-5) = 3

Ingredients:

1 1/2 cup chicken, thinly sliced

2 cloves garlic

1 Tbsp cooking oil

1 Tbsp chili paste with holy basil, see jar above (if too hot, reduce chili paste)

1/4 tsp salt

1 Tbsp sugar

6 green beans, 1-inch cut

2 cloves garlic

1/2 red bell pepper, thin long cut

Direction:

Heat oil, saute garlic until golden brown. Add chicken, chili paste with holy basil, and salt.

Cook for about 10 mins, until chicken is slightly cooked, then add green beans and red bell pepper. Cook for about 4-5 more mins. Stir.

Turn off heat, add basil. Serve with jasmine rice.

Red Curry and Chicken

Ingredients:

1 can 13.5 oz coconut milk

1 can 8 oz slicesd bamboo shoots

1 can 10 oz straw mushroom

3 Thai egg plant, see pic above

6 green beans, 1-inch cut

3 Tbsp Red Panang Curry Paste

1 tsp salt

1 Tbsp sugar

1/2 red bell peper

2 tsp fish sauce

2/3 cup water

3-5 sprigs of basil

Direction:

Pour 1/2 can of coconut milk in a wok or a pot, cook over medium heat, add curry paste, stir ocassionally to prevent curry paste from sticking, let it simmer for about 4 mins.

Add the rest of coconut milk, green bean, bamboo shoots, chicken, sugar, salt, fish sauce. Let it cook for about 10 mins.

Add Thai egg plant, red bell pepper, and water. Let it cook for another 7 mins. Remove from heat and stir in basil. Serve with white jasmine rice.

Serve: 4-6

Spring Rolls

The stuffing of Spring Rolls can be adjusted to just about any type of vegetables, meat, and/or noodles, and this recipe has ingredients of what you will find at most Thai and Vietnamese restaurants.

SPRING ROLLS

Ingredients:

1 shredded cucumber

1 stalk of green leaf lettuce

1 cup shredded carrot

3 sprigs of mint (coarsely chopped)

5 sprigs of cilantro, cut about 1 inch in length

2 cups stir fry beef (see stir fry beef below)

10-15 medium size rice paper

Serve with Thai Sweet Chile dipping sauce and ground roasted peanuts

Direction:

How to stir fry beef

2 Tbsp Oyster Sauce

2 cloves garlic
2 cups thinly sliced beef

1 Tbsp cooking oil

In a sauce pan or wok, heat cooking oil and saute garlic until golden brown, add beef, Oyster Sauce. Stir occasionally until cooked. Place in a bowl, set aside.

Tip: Make sure you line up all of your ingredients so that you have it handy when you start to wrap them.

Rinse rice paper one at a time. Place rice paper on a wide clean surface. Let it sit, usually for a few seconds, until it has the flexibility (soft). Then place a small portion of the ingredients one at a time on the edge of rice paper. Try not to over stuff it. Start to roll it up. After the 3rd roll, fold both sides over the roll to close, then continue to roll until the end.

If you're having a hard time with rice paper, if it breaks, use double layers. And if you still have some ingredients left over, you can always use more rice paper. You can cut the spring roll diagonally and serve with Thai sweet chili sauce and ground roasted peanuts.

End of Spring Rolls

Satay (spicy yellow curry chicken skewer)

Satay

Ingredients:

1 half chicken breast, sliced in long thin layer, see pic above

1 Tbsp sugar

1 tsp fish sauce

1/4 tsp salt

1/2 tsp yellow curry powder

1 Tbsp roasted peanut

1/4 cup lemon grass, cut in thin slices

2 cloves garlic

soaked about 4 bamboo skewers in water for about 15 mins

Direction:

In a blender combine together sugar, fish sauce, salt, yellow curry powder, roasted peanut, lemon grass, and garlic until smooth. In a bowl, pour mixture over chicken. Let it sit for atleast 15 mins (refrigerate over night is even better). Remove bamboo skewer from water, and thread chicken onto skewers, see pic above. Broil in oven or BBQ over grill until cooked.

Tom Yum (chicken and shrimp sour and spicy soup)

Tom Yum

Ingredients

1. 3 cups water

2. 1 cup chicken, cut into small bite size pieces
3. 3 pieces of dried kha

4. 1 clove smashed garlic

5. 3 lime leaves

6. 1 tsp salt

7. 1 stalk lemon grass, cut into 2-3 inches

8. 1 cup cleaned fresh shrimp

9. 1 Tbsp dried ground chilie

10. 2 Tbsp sugar

11. 3 tsp tamarind power

12. 1 Tbsp fish sauce

13. 2 stalks green onion, cut into 1-2 inches
14. 1/4 cup tomato wedges

15. 1/2 cup sliced big head onion

16. Garnish with 5-7 cilantro sprigs, cut into 1-2 inches

Directions:

In a soup pot or a wok, add num. 1 to 7 ingredients. Stir ocassionally. Let it boiled for about 10-15 mins, until chicken is fully cooked. Add num. 8 (shrimp), and let it cooked for about 5 mins. Turn off heat, add num. 9 to 19.

Serving: 2

Tofu and Egg Plant in Sweet and Spicy Sauce.

2 cups sliced fried tofu (also see: "how to deep fry tofu" if unable to purchase Fried Tofu)
2 Tbsp Thai sweet, sour, and spicy sauce
2 Tbsp black bean and garlic sauce
½ tsp sesame oil
4 basil sprigs, pinch off and use only leave
2 cloves of crushed garlic
1 tsp cooking oil

Direction:

To deep fry egg plant: In a frying pan or wok, heat 2 cups of cooking oil, then carefully add sliced egg plant. Cook for about 5 minutes. Remove and place on paper towel to absorb excess oil. Set aside.

In a separate pan/wok, heat oil and add garlic. Stir until golden brown, and then add tofu and the rest of ingredients. Stir occasionally for about 2-3 minutes. Remove from heat then serve with steamed white rice.

Serving: 2

How to Deep Fry Tofu.

How to Deep Fry Tofu.

1 container of firm tofu, usually it comes in square cubes. Sliced each cube into 4-5 pieces
3 cups cooking oil

Direction:

Heat oil, carefully place tofu into a deep frying pan, try not to overlay them. Cook each side for about 3 minutes, usually when it turned a little brown. Remove tofu from pan, then placed them over paper napkin to remove access oil.

Pad Thai

Pad Thai (Stir Fry Rice Noodles And Chicken)

2 Tbsp cooking oil, divide into 2
2 cloves crushed garlic
1 cup of chicken, cut into thin strips
½ cup fried tofu, cut into small cubes or strips
1 egg
4 oz rice stick, soaked in water for an hour or until soften; drained, put aside
1/2 cup Pad Thai Sauce, use 1 Tsp of this to add to chicken
1/2 tsp salt
1 stalk green onion or chives, cut into lengths

5 cilantro sprigs, cut into lengths
2 Tbsp ground peanut, divide into 2

1 Tbsp ground dried red chili
2 cups bean sprout, divide into 2
2 lime wedges

Directions:

Heat pan with 1 Tbsp cooking oil. Add crushed garlic, wait until golden brown, then add chicken, tofu, 1/2 tsp salt and 1 Tbsp Pad Thai Sauce. Stir occasionally for about 5 minutes, until chicken is cooked.

Pushed all components to one side of pan, add 1 Tbsp cooking oil onto the opposite side of pan, cracked egg and drop onto the pan. Scrambled the egg, stir all ingredients together, then add rice noodles, and the rest of Pad Thai Sauce. Stir rice noodle until soften then remove from heat.

Add green onion, 1 Tbsp ground peanut, and/or some portion of ground chilli (depend on how hot you want the dish to be). Placed onto 2 plates.

Garnish:

1 Tbsp peanut

1 lime wedge

Sprinkle cilantro over the dish

Placed the rest of bean sprout on the side of the dishes

Serving: 2