STEAMED CHICKEN WITH GINGER SAUCE

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

1. Boil the water in a large pot (high heat). Add chicken and 2 teaspoons of salt. Let it boil for 5-6 minutes. 
2. Cover the lid and slow cook about 20 minutes. Remove the chicken from the pot to cool it down. 
3. Use 3½ cups of chicken stock, ½ teaspoon of salt, and chicken soup base to cook the rice in a rice cooker. 
4. Cut the cooked chicken into big pieces. 
5. 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. 
6. Arrange the individual dishes with chicken, rice, and cucumber. Then top the rice with shallot and green onion.

Ginger Sauce

1. Crush the ginger, garlic, and red chilies in a mortar until smooth. 
2. Transfer to a bowl and add sugar, lime juice, and fish sauce. Taste and serve with chicken.
   

STIR-FRIED BEEF GINGER

 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

1. Heat the oil in a large frying pan (medium heat). Add garlic, shallot, and ginger and sauté. 
2. Add beef and all ingredients. Stir-fry about 3-4 minutes (high heat). 
3. Taste and transfer to a dish and serve.
   

GREEN MANGO SALAD

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

1. Heat the frying pan with no oil (medium heat), add shrimp, and stir for 3-4 minutes. Take out and cool down. 
2. Mix all ingredients in a large salad bowl. Add mint and crushed peanuts last. 
3. Taste and transfer to a large dish. Top with more crushed peanuts.
   

SPICY STEWED SALMON STEAKS

 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

1. 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). 
2. 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. 
3. Serve with green mango and cucumber.
   

COCONUT SPICY BEEF

Ingredients (Serves 4)

• 3 lbs of lean beef, thickly sliced (1½-inch square pieces)
• 1 can of Aroy-D coconut milk 14 oz (400 ml) 
• 2 cups of milk 
• ½ cup of water 
• 3 star anise seeds 
• 2 tablespoons of butter 
• 1 cinnamon stick about 3 inches 
• 4 tablespoons of chopped lemon grass 
• 10 kaffir leaves, thinly sliced 
• 1½ inches of galangal root, chopped into small pieces 
• 1½ tablespoons of red chili powder 
• 10 cloves of medium garlic, peeled 
• 6 medium shallots, peeled 
• 1 teaspoon of salt 
• 2 tablespoons of sugar 
• 1 teaspoon of chicken soup base mix 
• 1 tablespoon of fish sauce 
• ½ cup of roasted peanuts

Procedures

1. Put lemon grass, kaffir leaves, and galangal in a spice grinder. Grind them until smooth. 
2. Preheat the oven to 350°F. Put garlic and shallots on a baking tray and roast for 10 minutes. Smash with mortar and pestle. 
3. Heat the butter in a pot (medium heat) and add star anise and cinnamon stick, stirring 30 seconds. Add garlic and shallot, frying for 1 minute. Add the mixture of lemon grass, kaffir leaves, galangal, and chili powder and stir for 1 minute. 
4. Add the beef and salt, then stir for 7 minutes. Add fish sauce, chicken soup base, sugar, roasted peanuts, milk, and water. Bring to a boil. 
5. Cover the pot with a lid and slowly cook for 55 minutes to 1 hour (slow heat). Taste and serve hot.
   

GROUND SHRIMP AND SPICY TOMATOES NOODLE SOUP

 Ingredients (Serves 4) 

• ¾ lb of peeled shrimp 
• 1 package (12 oz) of fried tofu cake (small cube) 
• 1½ packs of rice stick (small size), follow the cooking instructions 
• 2 eggs 
• 4 tablespoons of crab paste 
• 1 lb of tomatoes, washed and cut into big cubes 
• 2 cups of bean sprouts 
• 7 cups of water 
• 2 tablespoons of dried shrimp, soaked for 15 minutes 
• 2 tablespoons of tomato paste 
• 1 tablespoon of tamarind soup base mix 
• 1½ teaspoons of chicken soup base mix 
• ½ teaspoon of salt 
• 1 teaspoon of sugar 
• 1 tablespoon of fish sauce 
• 4 cloves of garlic, peeled 
• 3 shallots, peeled 
• 2 fresh red chilies 
• ½ cup of chopped cilantro 
• 3 stalks green onion, thinly sliced

Procedure 

1. Put shrimp, dried shrimp, garlic, shallots, chilies, and salt in a food processor. Process them until smooth and transfer the mixture into a bowl. 
2. Add to the mixture the tomato paste, crab paste, chicken soup base, sugar, fish sauce, and eggs. Stir and keep this mixture in the refrigerator for 15-20 minutes. 
3. Boil the water in a pot, and add in pre-cut tomato, tamarind soup base, and fried tofu. Bring it to a boil and cook (medium heat) for 7-8 minutes. 
4. Use a large spoon to scoop the mixture and drop it in the pot, one scoop at a time. Cook for 5-6 minutes. Do not stir because you do not want to break up the shrimp mixture.  
5. Put noodles in individual bowls and top with soup, green onion, and cilantro. You may add bean sprouts if desired.
   

BEEF SHANK IN LEMON GRASS SOUR SOUP

Ingredients (Serves 4) 

• 1½ lbs of beef shank (1 piece), sliced into pieces ¼ inch thick and 1½ inches long
• 2 eggplants (1 lb), cut into pieces 1½ inches long and ½ inch thick 
• 6 cups of water 
• 2 teaspoons of vegetable oil 
• 1 teaspoon of chicken soup base mix 
• ½ teaspoon of salt 
• ½ teaspoon of turmeric powder 
• 1½ tablespoons of tamarind soup base mix 
• 1 tablespoon of fish sauce 
• 2 teaspoons of sugar 
• 4 tablespoons of chopped lemon grass 
• 8 kaffir leaves, thinly sliced 
• 1 inch galangal root, peeled and chopped into small pieces 
• 5 cloves of garlic, thinly chopped 
• 3 shallots, thinly chopped 
• 2 fresh red chilies, thickly sliced

Procedures

1. Put lemon grass, galangal, and kaffir leaves in a spice grinder. Grind them until smooth as a paste.
2. Heat the oil in a medium pot (medium heat), and add garlic and shallot. 
3. Brown it up a little bit and add sliced beef. Stir for 5 minutes. Add all ingredients, including the smooth paste, to the pot (except eggplant and chili). Bring it to a boil and cover. Simmer about 30 minutes.
4. Add the eggplant and cook for 12-15 minutes (low heat). Add chili and serve hot.