Khuab Piaj

• Ingredients:
• - 2 tsp Salt
• - 3 Stalks of Lemon Grass
• - 3 Drum Sticks (Thighs or Breast, Boneless or Not)
• - 2 Stalks of Green Onion
• - ¼ C. of Cilantro
• - Black Pepper (Optional)
• - Fish Sauce (Optional)
• - 1 ¼ C. of Tapioca Flour
• - 1 ¼ C. Gluttonous Flour

Directions:

1. Wash your chicken. Peel off the skin (unless you like it). Trim around the drumstick for the meat (unless you are using boneless). Once you have trimmed as much meat off the bone as you can, put the bones aside. You can decided whether to cook the bones with the soup or leave it out (I usually cook mines with the bone).

2. Once you have the meat, slice it into small pieces.

3. If you choose to cook the bones with it, throw the bone in a pot first and add a little salt to the bones. No oil or water needed. Cook the bone until the meat is almost white, then add the meat with a little bit more salt with the bone and cook that until most of the meat is white.

4. Once most of the meat has turned white, add 5 cups of water to the pot and let it boil.

5. While the chicken is boiling, prepare your noodles.

6. Add 1 ¼ c. of tapioca flour and 1 ¼ c. of glutinous flour together in a bowl. Use a whisk to mix the two flours together. Set aside ½ of the mixed four to be used later.

7. In a separate pot, boil 1 ½ c. of water to a boil.

8. Once the water is boiling, adding the boiling water to the mixture and use the whisk to help stir the boiling water with the flour so it does not burn your hand.

9. Once the flour mixture has cooled enough for your hands to touch, scrape off the flour mixture from the whisk and knead the flour mixture into a ball. This will be like kneading dough for bread. Add more flour if you need to so it won’t be sticky or add boiling water if it is too dry.

10. Once you have kneaded it till smooth into a ball, cut the ball in half. Set one aside and roll out the other. Depending on how thick you like your noodles to be roll it out to that thickness or thinness.

11. Once you have rolled it out, cut it into 3 pieces. Make sure the rolled out dough has flour so when you slice it, it doesn’t stick to the knife or each other.

12. Repeat the same for the second half of the dough. Once you have sliced the dough, make sure to put them in a bowl with the remaining four so they do not stick to one another.

13. Once the pot with the chicken is boiling, add the noodles in and gently stir, making sure that all the noodles have touched the boiling water.

14. Let it boil for about 20-25 minutes, stirring gently every now and then so it does not stick to the bottom of the pan. If you do not like the chicken soup to be thick, you can add a little bit of water to thin it out.

1. . Chop the cilantro and green onions.

2. 16. Serve the chicken soup in a bowl. Add green onions and cilantro, black pepper, and fish sauce to your taste.

Graduation Cake

This is the graduation cake i made for my sister -in- law, mongaolee and her boyfriend, cha's graduation 2010.

Sausage

Ingredients:

• 3 lbs of Hillshire Farm sausage (any kind is fine)
• 1 medium size onion (diced)
• 6 jalapenos
• 3 TBS of water (if needed)
  
• 20 cherry tomatoes (optional)
• 1/4 cup of water (only use if using cherry tomatoes)
  

Directions: (Cooked at high heat)

Slice the sausages and jalapenos diagonally, about 1/4 thick. Dice onions. Cut tomatoes in half. Cook sausage in non-stick pan for about 10-15 minute, until lightly browned. Drain most of the oil out. Add in diced onions and jalapenos. Stir for about 1-2 minutes. Add 3 TBS of water if needed. Add in cherry tomatoes and 1/4 cup of water. Stir and cover for about 1 minute. Keep doing this until tomatoes are soft and cooked. Serve with rice. Enjoy.

Stir fry pork with bok choy

Ingredients: (adjust to taste)

• 1 cup of slice pork
• 1 cup of slice pork fat
• Half of a yellow onion (diced)
• 3 raw Asian peppers diced (optional)
• 1 bag of bok choy from Asian market
• 6 TBS of salt
• 4 TBS of lard (pig oil)
  

Directions:

Cut the ends of bok choy and rinse and drain. Usually the bok choy is long so cut it in half, separating the stem from the leaf. Then slice stem vertically into thin slices. Do the same to the leaf. Cook slice pork fat skin in non-stick pan till nice golden-brown color, about 10-15 mins on high heat. Once the pork skin fat is cooked, separate oil and pork into diferent bowls and set aside, leaving just about 1 TBS of oil in the pan. Add sliced pork and cook till lightly golden on some meat. Then add diced onion and stir for one mintue. Add in dice peppers and stir for 15 seconds. Add about 3 TBS of oil. Once the oil is hot, add in the sliced bok choy and stir for about 10-15 mins or longer if you want the bok choy to be soft.

Spicy Pad Thai

Ingredients: (adjust to your taste)

• One bag of rice noodle (your choice)
• 1 cup of sliced pork (or any kind of meat)
• 1 stalk of green onions
  
• Half of a yellow onion (diced)
  
• 1 clove of garlic (minced)
  
• 20.4 oz of pad thai sauce
  
• 4 TBS of oyster sauce
• 8 TBS of srirachi sauce
• 1 TBS fish sauce
• 3 TBS of corn oil
• 2 eggs
• sliced lime (optional)
  
• 1 cup of bean sprout
  
• water

Directions:

Soak the bag of rice noodles in warm to hot water. Add together pad thai sauce, srirachi sauce, oyster sauce, and fish sauce in separate bowl and set aside. Add 2 TBS of corn oil to non-stick pan. Add sliced pork in non-stick pan for 5-10 minute on high heat. Add diced onions and garlic to meat. Stir for one minute. Drain rice noodles and add into the pan and stir. Add more oil if needed. Add pad thai sauce mixture in the pan. Stir. Add a little water at a time to make the noodles not stick together. Stir till noodles are soft. Slice green onions and add it to the dish. Add lime (optional)

Cabbage with Pork

My first dish on this blog...

Ingredients:

- half of a cabbage (slice/shred)
- half an onion (diced)
- 1 1/2 cup of slice pork
- 1 cup of slice pork skin fat
- 4 TBS of salt ( or to taste )

Salt 1 TBS of salt on pork skin fat. Then fry the slice pork skin fat in a non-stick pan till golden brown. Drain oil into a bowl and set aside. Put pork skin fat into another bowl. Salt 2 TBS of salt on slice pork. Then fry sliced pork till lightly golden brown. Then add the pork skin fat back into the pan with the slice pork. Add back a little oil if needed. Dice up half of the onion and throw it into the pan with the meat. Stir for 2-3 minutes. Add oil when needed. Tilt the pan so that the oil drains to one side, away from the pork. Make sure the oil side is on the stove, under the flame. Then add about 2 TBS of salt to the oil. Then add slice/shred cabbage onto the oil side and stir. Stir thoroughly for about 5-8 minutes, or to taste. Add salt to taste. Serve with rice. Enjoy.