STEWED BEEF RIB EYE (Khor Chaeng Jumney Ko)

Ingredients (Serves 4) 

• 6 lbs of beef rib eye
• 1 large onion, diced into small pieces 
• 4 medium carrots, cut into ½-inch pieces 
• 3 cups of water 
• 1 cinnamon stick 
• 3 star anise seeds 
• 2 teaspoons of smoked paprika 
• 1 teaspoon of crushed red pepper 
• 2 tablespoons of fish sauce 
• 1 teaspoon of salt 1 tablespoon of vegetable oil 
• 1½ teaspoons of chicken soup base mix 
• 2 tablespoons of honey 
• 1 stalk of lemon grass, cut into about 15 inches each 
• 6 cloves of garlic, chopped 
• 5 shallots, chopped

Procedures

1. Heat the oil in a large frying pan. Then add garlic, shallot, cinnamon, and star anise seeds, giving it a stir for 2 minutes (medium heat). Add rib eye, salt, and lemon grass. Stir for 5-6 minutes. 
2. Add carrot, honey, smoked paprika, crushed pepper, chicken soup, and fish sauce, stirring about 5 minutes. 
3. Add the water and cover. Cook for 35-40 minutes. 
4. Taste and serve hot.
   

STIR-FRIED PORK WITH BAMBOO (Chhar Sach Chhrouk Tumpaeng)

 Ingredients (Serves 4)

• ¾ lb of lean pork belly, thinly sliced into 2-inch lengths 
• 2 lbs of bamboo, cut in strips, rinsed, and drained 
• 1½ tablespoons of vegetable oil 
• 1 tablespoon of sugar 
• 1 teaspoon of fish sauce 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of soy sauce 
• 1 tablespoon of rice cooking wine 
• 1 teaspoon of chicken soup base mix 
• 1 teaspoon of crushed red pepper 
• 4 cloves of garlic, chopped 
• 2 shallots, chopped 
• 2 scallions (green onion), chopped

Procedures

1. Heat the oil in a large frying pan and add garlic and shallots. Stir-fry until brown (high heat). 
2. Add sliced pork and stir for 5 minutes. 
3. Turn the stove to medium heat and add oyster sauce, soy sauce, sugar, chicken soup base, and crushed pepper, stirring about 2 minutes. Add rice cooking wine. 
4. Add bamboo and fish sauce. Turn the stove to high heat and stir-fry for 10 minutes. Add chopped scallion. 
5. Taste and remove to a large dish to serve.
   

SHRIMP & SQUID SOUR SOUP AND VERMICELLI (Noum Banh Chok Tum Yum)

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.