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.
   

CHICKEN AND CABBAGE SALAD (Nhorm Sach Morn Cheamoy Speycdourb)

 Ingredients (Serves 4)

• 1½ lbs of boneless and skinless chicken breast, washed and dried 
• 1 small white cabbage about 1¾ lbs, shredded, washed, and drained 
• 2 small carrots, peeled and shredded 
• 1 cup of mint 
• 1 teaspoon of salt 
• ½ cup of roasted peanuts, crushed 
• ½ cup of white vinegar 
• 2 tablespoons of sugar 
• 2 tablespoons of fish sauce 
• 4 cloves of garlic, finely chopped 
• 4 shallots, thinly sliced 
• 2 fresh red chilies, chopped

Procedures

1. Boil 4 cups of water and add chicken breasts and salt. Bring to a boil and cover the pot. Slow cook for 20-25 minutes. Remove the chicken and cool it down in a big salad bowl. Then use hands to split the meat out in small pieces. 
2. Mix vinegar, sugar, fish sauce, garlic, shallot, and chili in a small bowl. Pour over the chicken and toss. 
3. Add shredded cabbage, carrot, and mint. Toss and transfer to a large dish. 
4. Top with crushed roasted peanuts and serve.
   

STIR-FRIED BEEF & RICE NOODLE (Chhar Kuytiev Cut Sach Ko)

 Ingredients (Serves 4)

• 1 package of fresh rice noodle (2 lbs) 
• 1 lb of lean beef, thinly sliced, 2 inches in length 
• 1¼ lbs of green gai-lan (Chinese broccoli), washed and cut 1½ inches 
• 3 tablespoons of water 
• 2 tablespoons of vegetable oil 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of soy sauce 
• 2 teaspoons of sesame oil 
• 1 teaspoon chili oil 
• 2 teaspoons of dark soy sauce 
• ½ teaspoon of ground black pepper 
• 2 teaspoons of sugar 
• 2 teaspoons of cornstarch 
• 1½ teaspoon of chicken soup base 
• 1 inch ginger root, peeled and finely chopped 
• 4 cloves of garlic, finely chopped 
• 3 shallots, finely chopped

Procedures

1. Marinate the beef with ½ tablespoon oyster sauce, ½ tablespoon soy sauce, sesame oil, chili oil, 1 teaspoon of dark soy sauce, ground black pepper, sugar, cornstarch, and 1 teaspoon chicken soup base and keep in the refrigerator for 30 minutes. 
2. Boil the water in a pot and drop the cut gai-lai in for 1 to 2 minutes. Take out, rinse under cold water, and drain. 
3. Heat the oil in the frying pan (high heat); add half garlic, half shallot, and half ginger, stirring until brown. Add the marinated beef and pour in the water. Stir for 3 to 4 minutes and then add the cooked gai-lan.  
4. In another frying pan, heat the oil and add garlic, shallot, and ginger. Sauté until brown and add rice noodles. Add dark soy sauce, oyster sauce, soy sauce, and chicken soup base. Stir-fry for 5-6 minutes on medium heat. 
5. Transfer to a large dish, top with the stir-fried beef, and serve.
   

FRIED TILAPIA WITH LEMON GRASS (Trey Chian Kroung)

Ingredients (Serves 4) 

• 1 package (510 g/18 oz) of tilapia fillet
• 1 lime, washed and sliced 
• 2 tablespoons of vegetable oil 
• 3 tablespoons of chopped lemon grass 
• 5 kaffir leaves, washed and thinly chopped 
• ¼ teaspoon of salt 
• ¼ teaspoon of turmeric powder 
• ½ teaspoon of chicken soup base mix 
• ½ teaspoon of fish sauce 
• 2 fresh red chilies 
• 4 cloves of garlic, peeled 
• 2 shallots, peeled

Procedures

1. Marinate tilapia with fish sauce and chicken soup base. Refrigerate for 15-20 minutes. 
2. Crush lemon grass, kaffir leaves, salt, turmeric powder, chilies, garlic, and shallots with a mortar and pestle. 
3. Marinate tilapia with crushed lemon grass for 10-15 minutes. 
4. Heat the oil in a large frying pan and add tilapia. Fry about 4-5 minutes each side (medium heat).
5. Transfer to a large dish and top with sliced lime.
   

STIR-FRIED VERMICELLI (Chhar Misour)

 Ingredients (Serves 4)

• ½ lb of peeled shrimp, each shrimp cut into 3 pieces 
• ½ lb ground pork 
• 1 package (8.8 oz/250 g) of vermicelli, soaked about 1 hour and cut 5-6 inches in length 
• 1 package (6 oz) of bean curd sticks, soaked for 1 hour and cut into 1½-inch pieces 
• 1 package (3.5 oz) of Bunapi mushroom, separated 
• 1 small onion, peeled and thickly sliced
• 2 tablespoons of vegetable oil 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of soy sauce 
• 1 teaspoon of fish sauce 
• 2 teaspoons of sugar 
• 1 teaspoon of chicken soup base mix 
• ½ teaspoon of ground black pepper 
• ½ cup chopped cilantro 
• 6 cloves of garlic, chopped 
• 4 shallots, chopped

Procedures

1. Heat the oil in a large frying pan (high heat). Add garlic and shallot and sauté until brown. Add ground pork and fry about 4 minutes. Then, add bean curd, oyster sauce, fish sauce, soy sauce, sugar, chicken soup, and pepper and stir for 3-4 minutes (medium heat). 
2. Add shrimp (high heat) and fry about 4-5 minutes. Then, add vermicelli, mushroom, and onion. Stir-fry about 3-4 minutes (medium heat). 
3. Taste and transfer to a large dish. Top with cilantro and serve.