HOT STEWED CATFISH STEAKS

 Ingredients (Serves 4) 

• 1½ lbs of catfish steaks, washed with salt
• ¼ cup of water 
• 2 tablespoons of honey 
• 1 tablespoon of vegetable oil 
• 1 tablespoon of soy sauce 
• 1 teaspoon of fish sauce 
• 1 teaspoon of chicken soup base mix 
• 1 teaspoon of fine ground black pepper 
• 6 cloves of garlic, chopped 
• 3 shallots, chopped 
• 2 fresh red chilies, thickly sliced 
• 5 stalks of green onion, sliced 1 inch in length

Procedures

1. Heat the oil in a medium pot (medium heat).  
2. Add garlic and shallots and stir for about 2 minutes. 
3. Pour the honey in and stir until the honey turns yellow. Add soy sauce, fish sauce, black pepper, and chicken soup base (low heat). 
4. Add fish and turn each side back and forth for 2 minutes. 
5. Put the water into the pot (medium heat). Stew for about 25 minutes to 30 minutes. 
6. Add red chili and green onion. Taste and serve hot.
   

SALTED SHRIMP AND PORK

 Ingredients (Serves 4) 

• 1 lb raw shrimp
• 1¼ lb of picnic pork, thinly sliced, about 2 inches in length 
• 1 tablespoon of vegetable oil 
• 1 tablespoon of sugar 
• ½ teaspoon of salt 
• 1 teaspoon of chicken soup base mix 
• 1 teaspoon of ground black pepper 
• 1 teaspoon of oyster sauce 
• 1 teaspoon of soy sauce 
• ½ teaspoon of black soy sauce 
• ¼ teaspoon of cinnamon powder 
• 6 cloves of garlic, chopped 
• 4 shallots, chopped

Procedures

1. Heat the oil in a frying pan and sauté garlic and shallot until brown. Add the pork (high heat), frying about 6-7 minutes. With medium heat, add all ingredients and stir-fry for 5-6 minutes.
2. Taste and transfer to a dish. Can be served with vegetable.
   

CHICKEN CURRY

Ingredients (Serves 4) 

• 2 lbs of skinless chicken breasts, thickly sliced, ½-inch pieces
• 1 can of Aroy-D coconut milk, 14 oz (400 ml) 
• 2 large white potatoes, cut into 1-inch cubes 
• 1 large onion, diced into small pieces 
• 2 cups of milk 
• 8 cloves of garlic, finely chopped 
• 6 shallots, finely chopped 
• 2 tablespoons of vegetable oil 
• 4 tablespoons of chopped lemon grass 
• 8 kaffir leaves, thinly sliced 
• 1½ tablespoons of red chili powder 
• 1 teaspoon of salt 
• 2 tablespoons of sugar 
• 1 teaspoon of chicken soup base mix 
• 1 tablespoon of fish sauce 
• 3 tablespoons of curry powder

Procedures

1. Put the lemon grass and kaffir leaves in a spice grinder. Grind them until smooth, like a paste. 
2. Heat the oil in a pot (medium heat) and add garlic and shallot, stirring them until brown. Then, add the lemon grass and kaffir leaves paste, chili powder, and curry powder into a pot. Stir the mixture for 2 minutes. 
3. Add chicken, onion, and salt, stirring them for 5 minutes. Add sugar, fish sauce, chicken soup base, and coconut milk. Then, add milk and bring it to a boil. 
4. Cover the pot and slowly cook for 15 minutes to 17 minutes (slow heat) more. Taste and serve hot.
   

GROUND COD FILLET PANCAKE

 Ingredients (Serves 4) 

• 1¼ lbs of cod fillet, cut into thick pieces 
• 3 tablespoons of vegetable oil 
• 5 tablespoons of chopped lemon grass 
• 1 tablespoon of cornstarch 
• ½ teaspoon of baking powder 
• ½ teaspoon of turmeric powder 
• ½ teaspoon of salt 
• 1 teaspoon of fish sauce 
• 1 teaspoon of chicken soup base mix 
• 1 teaspoon of crushed red pepper 
• 8 kaffir leaves, washed and chopped 
• 6 cloves of garlic, peeled 
• 4 shallots, peeled

Procedures

1. Put all ingredients in the food processor (except 2 tablespoons oil) and process them until smooth. 
2. Refrigerate the mixture about 2-3 hours. 
3. Heat 2 tablespoons oil in a large frying pan (medium low heat). With a spoon and hands, take a small amount of the mixture and form it into a small, thin hamburger-like patty. Then, fry patties for 5-6 minutes each side.
   

STIR-FRIED BEEF WITH LEMON GRASS

Ingredients (Serves 4) 

• 2 lbs of lean beef, thinly sliced 2 inches long
• 1 small red and 1 small green bell pepper, thickly sliced 
• 1 medium onion, thickly sliced 
• 2 tablespoons of vegetable oil 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of fish sauce 
• 1 tablespoon of sugar 
• 1 teaspoon of crushed red pepper 
• 1 teaspoon of chicken soup base mix 
• ¼ teaspoon of turmeric powder 
• ¼ cup of roasted peanuts, crushed 
• 5 cloves of garlic, finely chopped 
• 3 shallots, thinly chopped 
• 6 kaffir leaves, thinly sliced 
• 1 inch galangal root, thinly chopped 
• 3 tablespoons of thinly chopped lemon grass

Procedures

1. Put lemon grass, kaffir leaves, and chopped galangal root in a spice grinder. Grind until smooth. 
2. 2. Heat the oil in a large frying pan. Add garlic, shallot, and ground lemon grass mixture. Stir it for 2-3 minutes (medium heat). 
3. Add turmeric powder, sugar, chicken soup, oyster sauce, fish sauce, and crushed red pepper. 
4. Add the beef and turn the heat to high. Stir-fry them all together for about 3-4 minutes. 
5. Add red and green bell pepper and onion; then let it cook for 1 minute. 
6. Transfer to a large dish, top with crushed peanuts, and serve.
   

STIR-FRIED SHRIMP AND SWEET PEAS

 Ingredients (Serves 4) 

• 1/2 lb of peeled shrimp
• 1 lb of sweet snap peas, peeled out of the hard stems on both sides and washed 
• 5 medium dried Shiitake mushrooms, soaked in hot water for 1 hour, rinsed and thickly cut 
• 3 tablespoons of water 
• 1 teaspoon of cornstarch 
• 2 tablespoons of vegetable oil 
• 1 tablespoon of hoisin sauce 
• 1 teaspoon of oyster sauce 
• 1 teaspoon of hot chili sauce 
• ½ teaspoon of chicken soup base mix 
• 4 cloves of garlic, chopped 
• 2 shallots, chopped

Procedures

1. Mix cornstarch and water in a small bowl. 
2. Heat the oil in a frying pan. Add garlic, shallot, and mushroom and stir for 3 minutes (high heat).
3. Add shrimp (medium heat), oyster sauce, hoisin sauce, hot chili sauce, chicken soup base, and mixed cornstarch into the pan. Stir-fry for 4 minutes. 
4. Add sweet peas and cook for 2 minutes. Taste and transfer to a large dish to serve.
   

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.