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.
   

SPICY DEEP-FRIED GROUNDED SHRIMP (Bangkir Brorhet Chian)

Ingredients (Serves 3-4) 

• 2 lbs of peeled shrimp, tails peeled and cut sideways into half 
• 4 cups of vegetable oil 
• 2 tablespoons of chili oil 
• 1 teaspoon of chicken soup base mix 
• 1 teaspoon of ground black pepper 
• 1 teaspoon of fish sauce 
• 6 medium cloves of garlic, sliced into big pieces 
• 4 medium shallots, sliced into big pieces 
• 1½ cups of all-purpose flour 
• 1½ tablespoons of crushed red pepper 
• 1½ teaspoons of garlic powder 
• ¼ teaspoon of salt 
• 3 egg

Procedures

1. Put garlic and shallot in a mortar and crush until smooth. Then, add shrimp, chicken soup base, and ground pepper and crush until smooth. Add fish sauce and chili oil, and mix them all together.
2. Refrigerate for 15-20 minutes. Then, take a small amount of the mixture in your hands and roll it into a ball, then flatten it a bit. 
3. Mix the flour, crushed chili, garlic powder, and salt into a large bowl. Beat the eggs in a small bowl. 
4. Heat the oil in a deep frying pan 10 minutes on medium heat. 
5. Dip the shrimp balls into the egg bowl, then into the flour mixture bowl. Then, drop them into the hot oil. 
6. Fry until brown, remove, and serve hot.
   

Two Signature Dishes Photos

Duck Noodle Soup

Pork Chops and Rice

These two signature dishes are very popular
in Southeast Asia.  My family and friends really
like them.