Ingredients (Serves 4)
- 2 packs (16 oz/454 g) frozen grated cassava
- 2 cans (14 oz/400 ml) Aroy-D coconut milk
- 2 eggs
- 1½ cups sugar
- 1 teaspoon salt
Procedures
- Mix all ingredients together and pour into a baking dish.
- Bake for 1½ hours at 350°F.
- Take out and let cool.
- Cut into small slices and serve.
Ingredients (Serves 4)
- 1 whole chicken (about 3¼ Ibs), washed and dried
- 2½ cups of Jasmine rice, washed and drained
- 1 cup of sticky rice, washed and drained (mixed with rice)
- 12 cups of water
- 4 inches ginger root, peeled and thickly sliced
- 1 English cucumber, sliced
- 1 tablespoon of vegetable oil
- 2½ teaspoons of salt
- 1 teaspoon of chicken soup base mix
- 2 tablespoons of fish sauce
- 2 tablespoons of sugar
- 4 tablespoons of lime juice
- 4 shallots, thinly sliced
- 8 cloves of garlic, peeled
- 2 fresh red chilies
- 4 stalks green onion, chopped
Procedures
- Boil the water in a large pot (high heat). Add chicken and 2 teaspoons of salt. Let it boil for 5-6 minutes.
- Cover the lid and slow cook about 20 minutes. Remove the chicken from the pot to cool it down.
- Use 3½ cups of chicken stock, ½ teaspoon of salt, and chicken soup base to cook the rice in a rice cooker.
- Cut the cooked chicken into big pieces.
- Heat the oil in a small saucepan and add shallot (medium heat). Sauté and transfer to a small bowl. Add green onion to the pan with the leftover oil. Turn off the stove and stir the green onion. Transfer to a small bowl.
- Arrange the individual dishes with chicken, rice, and cucumber. Then top the rice with shallot and green onion.
Ginger Sauce
- Crush the ginger, garlic, and red chilies in a mortar until smooth.
- Transfer to a bowl and add sugar, lime juice, and fish sauce. Taste and serve with chicken.
Ingredients (Serves 4)
- 1½ lbs of beef fillet, finely sliced, 2 inches in length
- ¾ lb of ginger roots, peeled and shredded
- 2 tablespoons of vegetable oil
- 2 teaspoons of fish sauce
- 2 teaspoons of oyster sauce
- 1 teaspoon of chicken soup base mix
- 1 tablespoon of honey
- ½ teaspoon of salt
- 6 cloves of garlic, chopped
- 3 shallots, chopped
Procedures
- Heat the oil in a large frying pan (medium heat). Add garlic, shallot, and ginger and sauté.
- Add beef and all ingredients. Stir-fry about 3-4 minutes (high heat).
- Taste and transfer to a dish and serve.
Ingredients (Serves 4)
- 1 lb of peeled shrimp (small size)
- 2 green mangoes, about 2 lbs, peeled and shredded
- 1 small carrot, peeled and shredded
- 1 cup of mint
- ½ cup of roasted peanuts, crushed
- 1½ tablespoons of sugar
- 2 tablespoons of fish sauce
- 2 fresh red chilies, chopped
- 4 cloves of garlic, finely chopped
- 4 shallots, thinly sliced
Procedures
- Heat the frying pan with no oil (medium heat), add shrimp, and stir for 3-4 minutes. Take out and cool down.
- Mix all ingredients in a large salad bowl. Add mint and crushed peanuts last.
- Taste and transfer to a large dish. Top with more crushed peanuts.
Ingredients (Serves 4)
- 1½ Ibs of salmon steak (2 slices)
- 1 small green mango (3/4 lb), peeled and shredded
- 1 small English cucumber, sliced into thin strips
- ¾ cup of water
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- ½ teaspoon of ground black pepper
- 1 teaspoon of chicken soup base mix
- 1 teaspoon of dark soy sauce
- 5 cloves of garlic, chopped
- 3 shallots, chopped
- 3 red and 3 green fresh chilies, sliced into thin strips
- 3 stalks of green onion, sliced into thin strips
Procedures
- Heat the oil in a large frying pan and add garlic, shallot, and salmon steaks. Fry salmon steaks for 2-3 minutes each side (medium heat).
- Add water, fish sauce, soy sauce, sugar, chicken soup base, dark soy sauce, and ground black pepper. Bring it to boil and simmer for 12-15 minutes. Add fresh chilies and green onion, simmering about 5 minutes more.
- Serve with green mango and cucumber.
