Cha me – Stirfried Noodle

 Ingredients:

1lb. Noodles

¾ lb. Poke

1 carrot, sliced in to small pieces

1 lb. Cabbage--****

1 lb. Cabbage--****

3 cloves garlic, minced

1 tsp. salt

1 tsp. soup powder

1 tsp. sugar

2 Tbs. oil

Directions:

Place water in a saucepan and bring to a boil. Add noodles and cook until done. Drain in colander and set aside. Slice the pork into thin slices. In a wok, place the oil. Add the garlic and cook until fragrant. Add pork, salt, soup powder, and sugar. Add carrot and cook until carrot and pork are done. Add the cabbage and cook until done. Add the noodles, mix well, cook until heated. Serves 4.

Stir-fried Beef with Celery and Tomatoes

 Ingredients:

2Tbs. vegetable oil

6 garlic clove, smashed

1 pound boneless sirloin, cut into strips 2 inches long, 1-1/2 inches wide and ¼ inch thick

¾ lb. Celery, leaves included, sliced on the diagonal, ½ inch thick

3-1/2 Tbs. fish sauce

2 Tbs. sugar

1 tsp. Salt

1 ib. Tomatoes, cored and cut into bite-sized chunks

Directions:

Heat the oil in a large skillet or wok over medium-high heat and stir-fry the garlic for 5-10 seconds, until browned, but not burned. Add the beef and stir-fry for 2 minutes. Add the celery and cook for 2 minutes, then stir in the fish sauce, sugar, and salt. Carefully fold in the tomatoes and cook for 6 minutes. You want to beef to be cooked through, the celery to have some bite left and the tomatoes to retain some shape. Serve immediately with rice. Serves 4. 

Omelette and Inion

Ingredients:

­­6 eggs

1 onion

Water

2 tsp. salt, divided

1 Tbs. sugar

Cooking oil

Hot cooked rice

Directions:

Slice the onions thinly. Place in water with 1 tsp. salt until soft ,about 10 minutes. Drain onions, and squeeze out excess water. In a separate bowl, scramble eggs with 1 tsp. salt and sugar. Add onions and stir well. Heat a skillet with some oil. Measure out about 1/4^th of mixture into skillet. Cook until egg is cooked through, lifting up the edge of the egg mixture to allow egg to flow down into pan as it cooks. When one is finished, add more oil to skillet and cook the next one. Serves 4. Serve with rice.

Fried Fish with Sweet Dipping Sauce

Ingredients:

1 lb. Fish

2 eggs

2 cucumbers

3 tomatoes

1/4 to 1/2 bunch green leaf lettuce

2-3 Tbs. peanuts, chopped

juice of 2 lemons (about 3 Tbs.)

3 Tbs. sugar

1   salt 

     cloves garlic, minced

3 Tbs. fish sauce

3 Tbs. tempura flour

2-3 Tbs. water

Directions:

For fish: Rinse the fish and cut into medium sized pieces. In a medium sized bowl, add water to tempura flour. Scramble the egg and add to flour mixture, mixing until it makes a nice batter. Heat oil in a skillet until hot. Place battered fish pieces in hot oil until cooked through, about 3-5 minutes, turning to brown all sides. Remove with slotted spoon and place an paper towels to drain. Slice cucumbers and tomatoes and arrange on lettuce. Serve with rice. Dip fish and vegetable in dipping sauce.

For dipping sauce: Place fish sauce in a saucepan and heat until it stars to boil. Add sugar and salt and stir to dissolve. Add lemon juice and garlic. Stir well and cool before serving. Can add peanuts to sauce or sprinkle sauce on fish and top with peanuts.

Bananas in Sweet Coconut Milk

Ingredients:

2 cups unsweetened coconut milk
1/2 cup water
2 Tbs. small Asian tapioca pearls or regular tapioca, rinsed
12 small Asian bananas, or 3-4 regular bananas(about 1-1/2 lbs)
1/2 cup sugar
1/2 tsp salt

Directions:

  Put the coconut milk and the water in a large saucepan and bring to a boil.Stir in the tapioca and bring back to a boil, then reduce heat to low and simmer, stirring, until the tapioca becomes translucent and soft, 10-15 minutes for tiny pearls, longer for larger tapioca pearls.

  Meanwhile, slice the bananas lengthwise in half, then cut crosswise in half, if using regular bananas, cut each half into thirds or quarters. Gently stirring, add the bananas, sugar, and salt to the tapioca and cook for 10 minutes more.

Fish in Spicy Coconut Sauce

Ingredients:

1 lb. white fish 2 Tbs. curry paste
2 cups coconut mile 2 Tbs. peanuts
5-6 dried medium-sized pepoers             2 Tbs. sugar
3 cloves garlic 1 Tbs. salt
3 kaffir lime leaves, ground (or 1 Tbs.)   1/2 cup and 2 Tbs. oil, divided
3 inches lemon grass, ground (or 2 Tbs.)














Directions:

Clean peppers and remove seeds. Soak in water for about 30 minutes. Heat 1/2 cup oil in wok for flying pan. Fry fish until done. Set aside, draining on paper towels. While fish is cooking, mince chili peppers. pound garlic, ground lime leaves,ground lemon grass, curry paste, peppers, and peanuts in a mortar and pestle until fragrant. In a saucepan, heat 1 Tbs. oil until hot. Add spices that you just pounded and cook until fragrant. Add coconut milk and bring to a boil. Add sugar and salt. Add fish.Cook until fish is cooked through and easily flakes with a fork. Serve with rice.