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.
   

FRIED TILAPIA WITH LEMON GRASS

Ingredients (Serves 4) 

• 1 package (510 g/18 oz) of tilapia fillet
• 1 lime, washed and sliced 
• 2 tablespoons of vegetable oil 
• 3 tablespoons of chopped lemon grass 
• 5 kaffir leaves, washed and thinly chopped 
• ¼ teaspoon of salt 
• ¼ teaspoon of turmeric powder 
• ½ teaspoon of chicken soup base mix 
• ½ teaspoon of fish sauce 
• 2 fresh red chilies 
• 4 cloves of garlic, peeled 
• 2 shallots, peeled

Procedures

1. Marinate tilapia with fish sauce and chicken soup base. Refrigerate for 15-20 minutes. 
2. Crush lemon grass, kaffir leaves, salt, turmeric powder, chilies, garlic, and shallots with a mortar and pestle. 
3. Marinate tilapia with crushed lemon grass for 10-15 minutes. 
4. Heat the oil in a large frying pan and add tilapia. Fry about 4-5 minutes each side (medium heat).
5. Transfer to a large dish and top with sliced lime.
   

HOT STEWED CATFISH STEAKS

 Ingredients (Serves 4) 

• 1½ lbs of catfish steaks, washed with salt
• ¼ cup of water 
• 2 tablespoons of honey 
• 1 tablespoon of vegetable oil 
• 1 tablespoon of soy sauce 
• 1 teaspoon of fish sauce 
• 1 teaspoon of chicken soup base mix 
• 1 teaspoon of fine ground black pepper 
• 6 cloves of garlic, chopped 
• 3 shallots, chopped 
• 2 fresh red chilies, thickly sliced 
• 5 stalks of green onion, sliced 1 inch in length

Procedures

1. Heat the oil in a medium pot (medium heat).  
2. Add garlic and shallots and stir for about 2 minutes. 
3. Pour the honey in and stir until the honey turns yellow. Add soy sauce, fish sauce, black pepper, and chicken soup base (low heat). 
4. Add fish and turn each side back and forth for 2 minutes. 
5. Put the water into the pot (medium heat). Stew for about 25 minutes to 30 minutes. 
6. Add red chili and green onion. Taste and serve hot.
   

CHICKEN CURRY

Ingredients (Serves 4) 

• 2 lbs of skinless chicken breasts, thickly sliced, ½-inch pieces
• 1 can of Aroy-D coconut milk, 14 oz (400 ml) 
• 2 large white potatoes, cut into 1-inch cubes 
• 1 large onion, diced into small pieces 
• 2 cups of milk 
• 8 cloves of garlic, finely chopped 
• 6 shallots, finely chopped 
• 2 tablespoons of vegetable oil 
• 4 tablespoons of chopped lemon grass 
• 8 kaffir leaves, thinly sliced 
• 1½ tablespoons of red chili powder 
• 1 teaspoon of salt 
• 2 tablespoons of sugar 
• 1 teaspoon of chicken soup base mix 
• 1 tablespoon of fish sauce 
• 3 tablespoons of curry powder

Procedures

1. Put the lemon grass and kaffir leaves in a spice grinder. Grind them until smooth, like a paste. 
2. Heat the oil in a pot (medium heat) and add garlic and shallot, stirring them until brown. Then, add the lemon grass and kaffir leaves paste, chili powder, and curry powder into a pot. Stir the mixture for 2 minutes. 
3. Add chicken, onion, and salt, stirring them for 5 minutes. Add sugar, fish sauce, chicken soup base, and coconut milk. Then, add milk and bring it to a boil. 
4. Cover the pot and slowly cook for 15 minutes to 17 minutes (slow heat) more. Taste and serve hot.
   

SHRIMP & SQUID SOUR SOUP AND VERMICELLI

Ingredients (Serves 4) 

• 1½ packs of rice stick (vermicelli), follow the cooking instructions on the package 
• 1 lb of peeled shrimp, rinsed and drained 
• 1 lb of carving squid, rinsed and drained 
• 1 lb of white mushroom, washed and thickly sliced 
• 6 cups of water 
• 4 tablespoons of instant hot and sour paste (Tom Yum) 
• 1 tablespoon of tamarind soup base mix 
• 2 teaspoons of sugar 
• 1 teaspoon of chicken soup base mix 
• 1 stalk of lemon grass, cut into 3 sticks and lightly smashed 
• 3 cloves of garlic, thickly sliced 
• 2 shallots, thickly sliced

Procedures

1. Boil the water in a soup pot. Add lemon grass, garlic, and shallot (high heat). 
2. Add mushrooms, sour paste, chicken soup base, tamarind soup base, and sugar to the boiling soup. 
3. Add shrimp and squid. Cover and bring to a boil (to your liking; do not over-cook the shrimp and the squid). 
4. Divide the noodles among individual serving bowls and top with hot soup.
   

PORK & SHRIMP SPRING ROLLS

  Ingredients (Serves 4) 

• ½ lb of peeled shrimp, washed and chopped into small pieces 
• 1 lb of lean ground pork 
• ½ cup of dried, shredded auricularia mushrooms, soaked in warm water for 30 min., rinsed, drained, and chopped into small pieces 
• 2 serving sizes of vermicelli (1.76 oz or 50 g), soaked in warm water for 30 min., rinsed, drained, and sliced into 1-inch pieces 
• 1½ bag (50 sheets, 250 g/8.8 oz) of TYJ Spring Roll Pastry 
• 2 medium onions, thinly diced 
• 5 cloves of garlic, finely chopped 
• 4 shallots, finely chopped 
• 1 teaspoon of sugar 
• ½ teaspoon of fine ground black pepper 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of fish sauce 
• 1 teaspoon of chicken soup base mix 
• 3 eggs 
• 4 cups of vegetable oil

Procedures

1. In a big salad bowl, using a spatula or hands, finely mix all ingredients together (except 1 egg and oil) into a mixed meat topping. Refrigerate for an hour. 
2. When you feel the topping start to bind together, then it is ready. Then, get one sheet of TYJ spring roll pastry, putting it on a large plate, and add one teaspoon of mixed meat topping on the sheet. Fold the bottom of the pastry up and over the topping and gently press down. Fold two sides of the sheet and roll it. Continue rolling the spring roll forward towards the end of the pastry. Wet the end of the roll with egg to seal it (break 1 egg into a small bowl to use as sealant). Roll one by one until you finish all the sheets. Make sure to put the rolls on a flat plate. 
3. Turn on stove to medium heat and then heat 4 cups of oil in a deep frying pot. Drop the rolls into the hot oil and deep-fry them until golden (25 rolls at a time). Stir the rolls often so that they are cooked evenly. Drain the golden spring rolls onto a rack.
4. Transfer the rolls onto a large dish and serve. They taste best when they are still hot. You can eat the rolls with or without sauce. The simplest sauce can be a mixture of Asian chili sauce with hoisin sauce. Add a bit of fresh-squeezed lime juice to the sauce (taste to your liking) and serve.
   

FRESH PRAWNS LIME SOUP

Ingredients (Serves 4) 

• 2¼ lbs of fresh large shrimp, cleaned and peeled 
• 8 cups of water 
• 2 tablespoons of chopped cilantro 
• 4 tablespoons of lime juice 
• 2 teaspoons of fish sauce 
• 1 teaspoon of chicken soup base mix 
• 2 teaspoons of salt 
• 2 scallions (green onion), chopped into small pieces 
• 1 stalk of lemon grass, cut into 3 pieces, about 15 inches per piece 
• 3 cloves of garlic, thickly sliced 
• 2 shallots, thickly sliced 
• 1 fresh red chili, thickly sliced

Procedures

1. Boil the water in a soup pot (high heat). Add lemon grass, garlic, and shallot and bring to a boil. Then, add the shrimp and boil about 2-3 minutes. 
2. Over medium heat, add salt, fish sauce, and chicken soup base, letting it boil for 2 minutes. 
3. Add lime juice and chili. Taste and transfer to a big bowl. Top with chopped scallion and cilantro.