STEWED PORK WITH EGGS (Khor Sach Chrouk Pong Tia)

Ingredients (Serves 4) 

• 1¼ lb of pork butt, cut in 1-inch cubes
• 6 eggs, boiled and peeled 
• 1 cup of water 
• ½ teaspoon of salt 
• 1 tablespoon of vegetable oil 
• 1 tablespoon of crushed red pepper 
• 1 teaspoon of chicken soup base mix 
• 2 tablespoons of sugar 
• ½ teaspoon of five spices powder
• 1 teaspoon of fish sauce

Procedures

1. Heat the oil in the pot (medium heat). Add garlic and shallot. Stir for 1 minute and add pork, salt, and five spices powder, frying about 4 minutes. Then add sugar, chicken soup base, and crushed red pepper, stirring for 5 minutes. 
2. Add soy sauce, fish sauce, eggs, and water. Cover the pot and bring it to a boil. Turn the stove to low heat and cook for 25 minutes. 
3. Taste and serve hot.

SHRIMP & GREEN PAPAYA SALAD (Nhourm Bangkir Chiamoy Lhong)

 Ingredients (Serves 4)

• ¾ lb of peeled shrimp 
• 2 lbs of whole green papaya, peeled, split into 4 pieces, seeded, shredded, rinsed, and 
• drained 
• 1 large carrot, peeled and shredded 
• 1 cup of mint 
• ¼ cup of roasted peanut, crushed 
• ¼ cup of lime juice 
• 2 tablespoons of sugar 
• 2 tablespoons of fish sauce 
• 2 cloves of garlic, finely chopped 
• 2 shallots, thinly sliced 
• 1 fresh red chili, finely chopped

Procedures

1. Heat the frying pan with no oil (medium heat) and add the shrimp. Stir for 3-4 minutes and transfer to a dish. Slice the shrimp into half sideways. 
2. In a bowl, mix the lime juice, fish sauce, sugar, garlic, shallot, and chili. 
3. Add the shredded papaya, carrot, shrimp, and mixed fish sauce to a salad bowl. Add mint and toss. 
4. Transfer to a large dish and top with crushed peanuts. 
   

BUTTER QUAIL (Krourch Chian Beur)

Ingredients (Serves 4) 

• 1 pre-packed quail (1 lb, 2 oz of 4 quails), washed, dried, and cut sideways into half 
• 1 bunch of watercress (½ lb), washed 
• ½ medium onion, thinly sliced 
• 3 tablespoons of butter cream (salted and sweet) 
• 3 tablespoons of water 
• 1 tablespoon of soy sauce 
• 3 tablespoons of lime juice 
• ½ teaspoon of salt 
• 1 teaspoon of ground black pepper 
• 1 tablespoon of honey 
• ½ teaspoon of chicken soup base mix 
• 1 teaspoon of cornstarch 
• 4 cloves of garlic, finely crushed 
• 2 shallots, finely crushed

Procedures

1. Mix garlic, shallot, honey, chicken soup base, soy sauce, and 1 tablespoon of lime juice into a small bowl. 
2. Heat the butter in a large frying pan and add quail. Sprinkle salt and pepper onto the quail and fry them about 4-5 minutes each side (medium heat). 
3. Preheat the oven to 450°F. Then, transfer the fried quails to a baking dish. Broil them for 10 minutes. Spread the mixed sauce on each side of the quails. Broil them for another 10 minutes. 
4. Arrange the watercress and onion in a large dish and top with quail. Then, serve.

Dipping Sauce

Mix the lime juice, ground black pepper, salt, water, and cornstarch together in a small bowl. Stir well and pour it into the frying pan in which you’ve just fried the quail. Bring the sauce to a boil and taste. Pour into a small bowl. Dip the quail into this sauce and enjoy.

STUFFED BITTER MELON & GROUND PORK SOUP (Samlor Mrearse Nhourt Sach Chhrouk)

 Ingredients (Serves 4) 

• 1 lb of lean ground pork 
• 1¼ lbs of bitter melon, cut into 3 pieces (6-7 cm), seeded and washed 
• 1 bunch of vermicelli 1.76 oz/50 g (bean thread), soaked for 30 min., rinsed, drained, and chopped into long pieces 
• 8 cups of water 
• 2 teaspoons of sugar 
• 1½ teaspoons of chicken soup base mix 
• 1 teaspoon of fish sauce 
• 2 teaspoons of salt 
• ½ teaspoon of ground black pepper 
• 3 cloves of garlic, finely chopped 
• 1 shallot, finely chopped 
• 2 scallions (green onion), chopped 
• 2 tablespoons of chopped cilantro

Procedures

1. Mix ground pork, 1 tsp of fish sauce, 1 tsp of salt, 1 tsp of chicken soup base, pepper, garlic, shallot, vermicelli, and chopped green onion in a big bowl. Then, stuff the mixed meat into the pre-cut bitter melon pieces. 
2. Boil 8 cups of water in a soup pot (high heat). Add the stuffed bitter melon pieces to the boiling water and cover for 5 minutes. Then, add sugar, 1 tsp of salt, and ½ tsp of chicken soup base and bring to a boil. Turn the stove to a low heat and cook for 35 to 40 minutes. 
3. Taste and add chopped cilantro to the pot and serve.

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.