SALTED SHRIMP AND PORK

 Ingredients (Serves 4) 

• 1 lb raw shrimp
• 1¼ lb of picnic pork, thinly sliced, about 2 inches in length 
• 1 tablespoon of vegetable oil 
• 1 tablespoon of sugar 
• ½ teaspoon of salt 
• 1 teaspoon of chicken soup base mix 
• 1 teaspoon of ground black pepper 
• 1 teaspoon of oyster sauce 
• 1 teaspoon of soy sauce 
• ½ teaspoon of black soy sauce 
• ¼ teaspoon of cinnamon powder 
• 6 cloves of garlic, chopped 
• 4 shallots, chopped

Procedures

1. Heat the oil in a frying pan and sauté garlic and shallot until brown. Add the pork (high heat), frying about 6-7 minutes. With medium heat, add all ingredients and stir-fry for 5-6 minutes.
2. Taste and transfer to a dish. Can be served with vegetable.
   

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.
   

GROUND COD FILLET PANCAKE

 Ingredients (Serves 4) 

• 1¼ lbs of cod fillet, cut into thick pieces 
• 3 tablespoons of vegetable oil 
• 5 tablespoons of chopped lemon grass 
• 1 tablespoon of cornstarch 
• ½ teaspoon of baking powder 
• ½ teaspoon of turmeric powder 
• ½ teaspoon of salt 
• 1 teaspoon of fish sauce 
• 1 teaspoon of chicken soup base mix 
• 1 teaspoon of crushed red pepper 
• 8 kaffir leaves, washed and chopped 
• 6 cloves of garlic, peeled 
• 4 shallots, peeled

Procedures

1. Put all ingredients in the food processor (except 2 tablespoons oil) and process them until smooth. 
2. Refrigerate the mixture about 2-3 hours. 
3. Heat 2 tablespoons oil in a large frying pan (medium low heat). With a spoon and hands, take a small amount of the mixture and form it into a small, thin hamburger-like patty. Then, fry patties for 5-6 minutes each side.
   

STIR-FRIED BEEF WITH LEMON GRASS

Ingredients (Serves 4) 

• 2 lbs of lean beef, thinly sliced 2 inches long
• 1 small red and 1 small green 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 and green bell pepper and onion; then let it cook for 1 minute. 
6. Transfer to a large dish, top with crushed peanuts, and serve.