SPICY BEEF SALAD (Plia Sach Ko)

Ingredients (Serves 4)

• 1 lb of beef fillet, thinly sliced, 1½ inches in length 
• 1½ lbs of beef omasum tripe, cooked in boiling water for 4-5 minutes and thickly sliced (¼”) 
• 2 bunches of vermicelli (1.76 oz bean thread), dropped in hot oil and removed right away 
• 1/3 cup of lime juice 
• 1 head green leaf lettuce, washed and drained 
• 3 small bell peppers, about 1 lb (green, orange, and yellow), seeded and sliced 
• 1 small onion, thinly sliced 
• 2 tablespoons of fish sauce 
• ½ teaspoon of salt 
• 1 teaspoon of chicken soup base mix 
• 2 teaspoons of sugar 
• 8 kaffir leaves, thinly sliced 
• 1-inch galangal root, finely chopped 
• 1 stalk lemon grass about 12 inches, 

thinly sliced and chopped 

• 2 red and 5 green fresh chilies 
• 6 cloves of garlic 
• 5 shallots 
• 1 cup of mint or basil

Procedures

1. Roast garlic, shallots, and chilies in oven for 20 minutes at 350°F until golden brown. Remove, peel, and crush in a mortar. 
2. Marinate the beef with salt and half the lime juice; refrigerate for 2-3 hours. 
3. Squeeze the juice from the beef (by hand) into a small saucepan. Add fish sauce, chicken soup base, sugar, and crushed garlic, shallot, and chilies. Bring it to boil. 
4. In a big salad bowl with the beef in it, add the hot sauce and stir. Add beef omasum tripe, lemon grass, kaffir leaves, galangal, and lime juice and toss. Then add sliced onion, peppers, and mint and give them a toss. 
5. Arrange a dish with green leaves at the bottom and vermicelli. Top with beef salad and serve.
   

SWEET RED BEAN

 Ingredients (Serves 4)

• 1 cup of red beans, soaked for 10-11 hours and rinsed 
• ¼ cup dried lotus seeds, soaked for 10-11 hours and rinsed 
• ¼ cup of dried shredded stick (tapioca forms), soaked for 10-11 hours and rinsed 
• 1 can (14 oz/400 ml) of coconut milk 
• 3 cups of water 
• 2 cups of half and half 
• 1 cup of sugar 
• 1 teaspoon of salt 
• 1 teaspoon of vanilla

Procedures

1. Pour 3 cups of water in a pot and add red beans and lotus seeds. Slow cook for 35-40 minutes (covering with lid). 
2. Add half and half and shredded stick. Boil for about 14 minutes (medium heat). 
3. Add coconut milk, sugar, and salt. Bring to a boil and let simmer for 3-4 minutes. 
4. Add vanilla and taste.
   

STEAMED JICAMA ROOT ROLLS

Ingredients (Serves 4) 

• 1 pre-packed (12 oz/340 g) salad roll wrapper 
• ½ lb of peeled shrimp 
• 4 Chinese sausages 
• 4 large eggs, beat well, fried, and cut into long, skinny slices 
• 1 jicama root (about 2 lbs), peeled, shredded, and steamed for 10 min. (medium heat) 
• 1 bulb of green lettuce, washed 
• 2 cups of fresh mint leaves 
• ½ cup of roasted peanut, crushed 
• ½ cup of hoisin sauce 
• ¼ cup of white vinegar 
• ¼ cup of water 
• 2 tablespoons of peanut butter 
• 2 teaspoons of chili garlic sauce 
• 1 teaspoon of vegetable oil 
• 4 cloves of garlic, finely chopped 
• 3 shallots, finely chopped

Procedures

1. Heat a little bit of vegetable oil in a frying pan over medium heat. Add shrimp and stir them about 2-3 minutes. Transfer the shrimp to a dish to cool down. Then, crush them. 
2. Put Chinese sausages in a small pan and add a little water. Cover the lid and cook them for 12-13 minutes over medium heat. Take them out and let them cool down. Then, thinly slice them. 
3. Dip one salad roll wrapper in a big bowl of warm water. Then, take the wrapper out and spread it on a large dish and add green leaf, mint, steamed jicama root, long, skinny sliced fried egg, shrimp, Chinese sausages, and crushed peanuts on top of the wrapper. Roll it the same way you roll a spring roll, except you do not need to use the egg to seal it. Water alone will do the job.

Dipping Sauce

Heat the oil in a small saucepot over medium heat and add garlic and shallot. Then, stir it about 1-2 minutes and add hoisin sauce, peanut butter, vinegar, water, and chili garlic sauce. Bring to a boil and taste. Dip the rolls into the sauce to enjoy.

CHICKEN AND CABBAGE SALAD

 Ingredients (Serves 4)

• 1½ lbs of boneless and skinless chicken breast, washed and dried 
• 1 small white cabbage about 1¾ lbs, shredded, washed, and drained 
• 2 small carrots, peeled and shredded 
• 1 cup of mint 
• 1 teaspoon of salt 
• ½ cup of roasted peanuts, crushed 
• ½ cup of white vinegar 
• 2 tablespoons of sugar 
• 2 tablespoons of fish sauce 
• 4 cloves of garlic, finely chopped 
• 4 shallots, thinly sliced 
• 2 fresh red chilies, chopped

Procedures

1. Boil 4 cups of water and add chicken breasts and salt. Bring to a boil and cover the pot. Slow cook for 20-25 minutes. Remove the chicken and cool it down in a big salad bowl. Then use hands to split the meat out in small pieces. 
2. Mix vinegar, sugar, fish sauce, garlic, shallot, and chili in a small bowl. Pour over the chicken and toss. 
3. Add shredded cabbage, carrot, and mint. Toss and transfer to a large dish. 
4. Top with crushed roasted peanuts and serve.
   

STIR-FRIED BEEF & RICE NOODLE

 Ingredients (Serves 4)

• 1 package of fresh rice noodle (2 lbs) 
• 1 lb of lean beef, thinly sliced, 2 inches in length 
• 1¼ lbs of green gai-lan (Chinese broccoli), washed and cut 1½ inches 
• 3 tablespoons of water 
• 2 tablespoons of vegetable oil 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of soy sauce 
• 2 teaspoons of sesame oil 
• 1 teaspoon chili oil 
• 2 teaspoons of dark soy sauce 
• ½ teaspoon of ground black pepper 
• 2 teaspoons of sugar 
• 2 teaspoons of cornstarch 
• 1½ teaspoon of chicken soup base 
• 1 inch ginger root, peeled and finely chopped 
• 4 cloves of garlic, finely chopped 
• 3 shallots, finely chopped

Procedures

1. Marinate the beef with ½ tablespoon oyster sauce, ½ tablespoon soy sauce, sesame oil, chili oil, 1 teaspoon of dark soy sauce, ground black pepper, sugar, cornstarch, and 1 teaspoon chicken soup base and keep in the refrigerator for 30 minutes. 
2. Boil the water in a pot and drop the cut gai-lai in for 1 to 2 minutes. Take out, rinse under cold water, and drain. 
3. Heat the oil in the frying pan (high heat); add half garlic, half shallot, and half ginger, stirring until brown. Add the marinated beef and pour in the water. Stir for 3 to 4 minutes and then add the cooked gai-lan.  
4. In another frying pan, heat the oil and add garlic, shallot, and ginger. Sauté until brown and add rice noodles. Add dark soy sauce, oyster sauce, soy sauce, and chicken soup base. Stir-fry for 5-6 minutes on medium heat. 
5. Transfer to a large dish, top with the stir-fried beef, and serve.
   

SPICY SEAFOOD AND PINEAPPLE

 Ingredients (Serves 4)

• 1 package (1 lb) of carving squid 
• ½ lb of peeled shrimp 
• 1 20-oz can (1 lb, 4 oz) of pineapple chunks 
• 1 small red onion 
• 1 8-oz package of baby bella mushrooms 
• 1 tablespoon of vegetable oil 
• 2 teaspoons of crab paste 
• 2 teaspoons of chili garlic sauce 
• 2 teaspoons of oyster sauce 
• 2 teaspoons of sugar 
• 1 teaspoon of fish sauce 
• 1 teaspoon of chicken soup base mix 
• 2 teaspoons of cornstarch 
• 4 cloves of garlic, chopped 
• 3 shallots, chopped 
• 3 stalks green onion, cut 1½ inches in length

Procedures

1. Heat the oil in a large frying pan. Add garlic and shallot and sauté until brown (high heat). Then add shrimp, squid, crab paste, chicken soup base, oyster sauce, fish sauce, sugar, and chili garlic sauce. Stir for 3 minutes and transfer to a dish. 
2. Add in cornstarch and pineapple, including juice. Let it boil about 6-7 minutes, stirring occasionally. Then add mushrooms and red onion. Stir-fry for 3 minutes. 
3. Add shrimp, squid, and green onion. Give them a toss and taste. 
4. Transfer to a large dish and serve.
   

STIR-FRIED BEEF WITH LEMON GRASS

Ingredients (Serves 4) 

• 2 lbs of lean beef, thinly sliced 2 inches long
• 1 red bell pepper, thickly sliced 
• 1 medium onion, thickly sliced 
• 2 tablespoons of vegetable oil 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of fish sauce 
• 1 tablespoon of sugar 
• 1 teaspoon of crushed red pepper 
• 1 teaspoon of chicken soup base mix 
• ¼ teaspoon of turmeric powder 
• ¼ cup of roasted peanuts, crushed 
• 5 cloves of garlic, finely chopped 
• 3 shallots, thinly chopped 
• 6 kaffir leaves, thinly sliced 
• 1 inch galangal root, thinly chopped 
• 3 tablespoons of thinly chopped lemon grass

Procedures

1. Put lemon grass, kaffir leaves, and chopped galangal root in a spice grinder. Grind until smooth. 
2. 2. Heat the oil in a large frying pan. Add garlic, shallot, and ground lemon grass mixture. Stir it for 2-3 minutes (medium heat). 
3. Add turmeric powder, sugar, chicken soup, oyster sauce, fish sauce, and crushed red pepper.
4. Add the beef and turn the heat to high. Stir-fry them all together for about 3-4 minutes. 
5. Add red bell pepper and onion; then let it cook for 1 minute. 
6. Transfer to a large dish, top with crushed peanuts, and serve.