SPICY SQUID SALAD

 Ingredients (Serves 4)

• 2 packs of squid (1 lb), washed and drained 
• 2 small carrots, peeled and shredded 
• 3 stalks of celery, washed and shredded 
• 5 tablespoons of lime juice 
• 2 tablespoons of fish sauce 
• 2 tablespoons of sugar 
• 1 stalk of lemon grass, thinly sliced 
• 1 cup of mint 
• ¼ teaspoon of salt 
• 4 fresh red chilies, chopped 
• 4 cloves of garlic, finely chopped 
• 3 shallots, thinly sliced

Procedures

1. Fill a medium pot halfway with water and bring to a boil over high heat. Add squid and cook for about 3-4 minutes. Transfer to a big salad bowl to cool it down. 
2. Mix fish sauce, sugar, lime juice, chili, garlic, and shallot in a small bowl. 
3. Then, pour the sauce on the squid and give a toss. Add lemon grass, carrot, celery, and mint, giving them a toss. 
4. Sprinkle with salt and taste. 
5. Transfer to a large dish and serve.
   

UDON NOODLES AND EGGS STIR-FRY

Ingredients (Serves 4)

• 3 bags of Udon noodles (200 g/7 oz), separate the noodles 
• 8 eggs 
• 2 tablespoons of vegetable oil 
• ¾ lb of bean sprouts 
• ¼ lb of chives, rinsed and cut 1½ inches in length 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of red wine vinegar 
• 2 teaspoons of soy sauce 
• 2 teaspoons of hot chili sauce

Procedures

1. Heat 1 tablespoon of oil in a large frying pan (medium heat). Fry the eggs and remove to a large dish. 
2. Add 1 tablespoon of oil to the pan (high heat). Add the Udon noodles and stir-fry for 2-3 minutes. 
3. Pour in red wine vinegar, oyster sauce, and soy sauce. 
4. Add bean sprouts, chives, and hot chili sauce. Toss and transfer to 4 dishes. 
5. Top each dish with 2 fried eggs and serve.
   

PORK SPARE RIBS WITH PASTA SOUP

Ingredients (Serves 4) 

• 2 lbs of pork spare ribs, cut into small pieces; separate the ribs and wash 
• ½ package (500 g/17.6 oz) of pasta (any desired type), cooked about 10-11 min. and drained 
• 1 cup of sweet baby peas 
• 3 stalks of celery, diced into small pieces 
• 2 small carrots, peeled and diced into small pieces 
• 12 cups of water 
• 1 small onion, peeled and diced 
• 1 tablespoon of vegetable oil 
• 2 teaspoons of chicken soup base mix 
• 2½ teaspoons of salt 
• 1 teaspoon of sugar 
• ¼ teaspoon of ground black pepper 
• 1 inch of ginger root, peeled and cut into half 1 teaspoon of fish sauce 
• ½ cup of chopped cilantro 
• 2 stalks of green onion, chopped 
• 8 cloves of garlic, chopped

Procedures

1. Pour 8 cups of water in a medium pot and bring it to a boil. Add spare ribs and bring to a boil again (high heat). Take the ribs out and rinse under cold water. 
2. In another pot pour in 12 cups of water and bring it to a boil. Then, add spare ribs, carrot, celery, salt, ginger, and onion. Bring to a boil for 7 minutes and cover. Slow-cook about 20 minutes and add sugar, pepper, fish sauce, peas, and chicken soup base. Cook for another 15-20 minutes. 
3. Add pasta and season to your liking. 
4. Heat the oil in a small saucepan and brown the garlic. Transfer to a small bowl and set it aside.
5. Top individual bowls with green onion, cilantro and brown garlic. Serve.
   

SPICY BEEF SALAD

Ingredients (Serves 4)

• 1 lb of beef fillet, thinly sliced, 1½ inches in length 
• 1½ lbs of beef omasum tripe, cooked in boiling water for 4-5 minutes and thickly sliced (¼”) 
• 2 bunches of vermicelli (1.76 oz bean thread), dropped in hot oil and removed right away 
• 1/3 cup of lime juice 
• 1 head green leaf lettuce, washed and drained 
• 3 small bell peppers, about 1 lb (green, orange, and yellow), seeded and sliced 
• 1 small onion, thinly sliced 
• 2 tablespoons of fish sauce 
• ½ teaspoon of salt 
• 1 teaspoon of chicken soup base mix 
• 2 teaspoons of sugar 
• 8 kaffir leaves, thinly sliced 
• 1-inch galangal root, finely chopped 
• 1 stalk lemon grass about 12 inches, thinly sliced and chopped 

• 2 red and 5 green fresh chilies 
• 6 cloves of garlic 
• 5 shallots 
• 1 cup of mint or basil

Procedures

1. Roast garlic, shallots, and chilies in oven for 20 minutes at 350°F until golden brown. Remove, peel, and crush in a mortar. 
2. Marinate the beef with salt and half the lime juice; refrigerate for 2-3 hours. 
3. Squeeze the juice from the beef (by hand) into a small saucepan. Add fish sauce, chicken soup base, sugar, and crushed garlic, shallot, and chilies. Bring it to boil. 
4. In a big salad bowl with the beef in it, add the hot sauce and stir. Add beef omasum tripe, lemon grass, kaffir leaves, galangal, and lime juice and toss. Then add sliced onion, peppers, and mint and give them a toss. 
5. Arrange a dish with green leaves at the bottom and vermicelli. Top with beef salad and serve.
   

CATFISH STEAK SOUR SOUP

Ingredients (Serves 4) 

• 2 lbs of catfish steaks, washed with salt, cleaned, and let dry 
• 5 cups of water 
• ½ can of pineapple chunks, 4 oz, 567 g (including the juice) 
• 15 medium cherry tomatoes 
• 1½ cups of bean spout 
• ¼ cup of Asian basil, chopped into small pieces 
• 2 tablespoons of vegetable oil 
• 1 tablespoon of fish sauce 
• 3 tablespoons of sugar 
• 2 fresh red chilies, sliced 
• 4 teaspoons of tamarind soup base mix 
• 1½ teaspoons of chicken soup base mix 
• 6 cloves of garlic, finely chopped

Procedures

1. Heat the oil in a medium frying pan. Add garlic and stir until golden (high heat). 
2. Take out the golden garlic and transfer to a small bowl. 
3. Fry the fish in the just-used frying pan for 2 minutes each side (medium heat). Transfer the fish to a large dish. 
4. Pour 5 cups of water into a medium soup pot to boil. 
5. Add pineapple to the boiling water and cook for about 10 minutes (medium heat). 
6. Add sugar, soup base, tamarind, fish sauce, and tomatoes, and taste it while it is boiling. 
7. Add the fried fish, bean sprout, fresh red chilies, golden garlic, and mint.  Serve the soup in a hot pot or big bowl.
   

SPICY STUFFED TOFU WITH PORK

 Ingredients (Serves 4) 

• 1 lb of ground pork
• 1½ Ibs of fried tofu, 2 packs, 2-inch pieces, cut the center of the tofu 
• 2 tablespoons of vegetable oil 
• 2 teaspoons of sugar 
• 1 teaspoon of chicken soup base mix 
• 1 teaspoon of crushed red pepper 
• 2 teaspoons of fish sauce 
• 2 eggs 
• 3 cloves of garlic, finely chopped 
• 3 shallots, finely chopped

Procedures

1. Marinate ground pork with all the ingredients (except the oil) and refrigerate for 30 minutes. 
2. Stuff the marinated pork in the fried tofu. 
3. Heat the oil in the frying pan, add the stuffed tofu, and fry for 35-40 minutes (low heat). 
4. Pour the Sauce on the cooked tofu and serve.

Sauce

• 1/3 cup of water 
• 4 tablespoons of ketchup 
• 1 tablespoon of red wine vinegar 
• 1 tablespoon of soy sauce 
• 1 clove of garlic, finely chopped 
• 1 shallot, finely chopped 
• 2 stalks of green onion, chopped

1. Heat the oil in a saucepan, and sauté garlic and shallot until brown. Add all the ingredients and bring to a boil. Add green onion.
   

CASSAVA CAKE

 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

1. Mix all ingredients together and pour into a baking dish. 
2. Bake for 1½ hours at 350°F. 
3. Take out and let cool. 
4. Cut into small slices and serve.