AhaCook!

Serving size: 6

Ingredients
1 lb chicken tight or breast, cut into bite-size pieces
1 14 oz can coconut milk
1 large galangal, finely sliced
10 Italian brown mushroom cut into 4 pieces
7 fresh kaffir lime leaves
4 stalks lemongrass, cut into 1 inch long
2 cayenne chili pepper, finely chopped
4 tablespoons fish sauce
5 tablespoons lime juice
2 cups water
2 tablespoons cilantro, finely chopped to garnish

Preparation
Place stock pot over high heat. Pour in coconut milk and add galangal slices. Bring coconut milk up to a boil, add water, then let the soup comes back to a boil for about 2 minutes. Gently add chicken pieces and cook stirring about 3 minutes. Add mushrooms, kaffir lime leaves, lemongrass, fish sauce, cayenne chili pepper, and cook for a minute. Remove the soup from heat. Pour in lime juice and quick stir to mix well. before serving, garnish with chopped cilantro.

Serving size: 4

Ingredients
7 boiled eggs
15 tablespoons coconut sugar
2 cups tamarind concentrate
5 cups vegetable oil
3 stalks cilantro, finely chopped
1 red chili pepper, finely sliced
15 shallots, thinly sliced

Preparation
Heat oil in a heavy sauce pan over high heat. Add boiled eggs and fry until golden brown, about 3 minutes. Remove from the pan to serving plate, and discard excess fat, leaving about 1 tablespoon in the pan. To make sauce, add tamarind juice, coconut sugar and bring up to a boil. Reduce to low heat and let it gently simmer for about 10 minutes until it becomes thicker.

In the serving plate, cut eggs in half and garnish with chopped cilantro.

In the medium skillet pan, add shallot and sauté until golden brown and crisp. Add cooked shallot and sliced red chili peppers on the top of cilantro. Pour sauce over and serve.

Serving size:3

Ingredients
1 lb ground pork
1 tablespoon olive oil
5 tablespoons fish sauce
3 tablespoons lime juice
1/2 teaspoon sugar
2 tablespoons red chilipowder
3 tablespoons roasted rice powder (see larb salmon recipe to see how to make)
50 mint leaves
15 cilantro leaves, thinly cut crosswise
4 stalks green onion, thinly sliced

Preparation
Combine oilve oil, fish sauce, lime juice, sugar, red chillipowder, and mix well.

Heat medium skillet over medium heat. Add 1/2 cup water and bring to a boil. Add ground pork and cook occassionally strring until cooked through about 5 minutes. Remove cooked pork from the skillet and pour in a sauce mixing large bowl. stir in mint,cilantro, green onion and toss until all ingredients are well combined. could be serving with sticky rice (see Marinated Grilled Pork Skewers recipe for the preparation)

Serving size: 2

Ingredients
1 lb ½ inch-thick slices of Chinese radish (daikon)
3 cilantro roots, smashed
3 cloves garlic, peeled and smashed
3 whole black peppercorns
2 tablespoons soy sauce
1 stalk Chinese parley cut into 1 inch long

Preparation
Place Chinese radish in a stockpot and carefully pour in hot water only enough to cover the radish pieces. Bring water to a boil. Toss in garlic, cilantro roots, and peppercorns. Add soy sauce and gently stir well. Lower the heat and gently simmer for an hour. As it cooks, skim off any impurities that rise to the surface. While simmering, add more water if necessary to keep the radish pieces covered. Add Chinese parsley for last 10 seconds and serve.

Serving size: 2

Ingredients
1 lb pork belly, cut crosswise into 1/2 inch thick
10 young corns, cut half longwise
15 snow peas
3 napa leaves cut crosswise into 1 inch long
3 stalks Chinese broccoli, cut into 1 inch long
1 medium tomato, cut into thin wedges
3 tablespoons oyster sauce
2 1/2 tablespoons soy sauce
2 tablespoons garlic, minced
1 teaspoon sweet soy sauce
4 cups vegetable oil

Preparation
Heat the 4 cup of oil in a wok over high heat. Add pork belly and deep fry until golden brown, about 10 minutes. Drian on the pepper towel.

Carefully drain off all but three tablespoons of the oil from the wok. Add garlic and stir until fragrant. Stir in corn, snow peas, napa leaves, Chinese broccoli and stir-fry about 1 minute. Add oyster sauce, soy sauce, sweet soy sauce, and cook until all mix well. Return pork, add tomato wedges and stir well. Serve hot.

Serving size: 5

Ingredients
18 medium shrimps
0.5 lb scallops
0.9 lb fish fillet (could be any kind), cut crosswise 1 inch-long pieces
4 gloves garlic, minced
3 tablespoons olive oil
2 tablespoon ground coriander seeds
1/2 tablespoons turmeric powder (optional)
2 tablespoons curry powder
1 teaspoon sugar
1/2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon fresh ground black pepper
1 tablespoon Thai red chili paste (nam prik pao)
6 tablespoon whole milk
2 large eggs
1 bunch green onions cut into 1-inch long
2 handfuls fresh Chinese parsley or parsley
2 Jalapenoes, thinly sliced

Preparation
In the mixing bowl, toss ground coriander seeds, turmeric powder, curry powder, sugar, fish sauce, soy sauce, oyster sauce, black pepper, Thai red chili paste, milk, and eggs together.

Sautee garlic and oil in a deep sauce pan until fragrant over medium heat, about 1 minute. Turn heat up to high heat, gently stir in shrimps, scallops, fish fillet and cook until they are just cooked. Immediately add sauce mixture, a quick stir, cover and continue to cook just about 30 seconds more. Add green onion, Chinese parsley, jalapenoes, and brief stir well. Serve hot.

Serving size: 4

Ingredients
18 medium shrimps
0.5 lb scallops
0.9 lb fish fillet (could be any kind), cut crosswise 1 inch-long pieces
6 Shiitake mushroom (could substitute other types of mushrooms in this recipe) cut in half
2 tablespoons vegetable oil
2 gloves garlic, minced
2 stalks lemongrass, cut into 1 inch-long pieces
12 galangal cut into bite-size pieces
8 kaffir lime leaves, remove the middle stems
1 tablespoon Thai red chili paste (nam prik pao)
3 tablespoons lime juice
1 1/2 tablespoons fish sauce
1/2 cup whole milk
4 cups steamed white rice
Cilantro leaves to garnish

Preparation
In a mixing bowl, combine red chili paste, lime juice, fish sauce, and milk.

Heat the oil in a large frying pan over medium heat. Add oil, garlic, lemongrass pieces, galangal pieces, and cook until fragrant. Add shrimps, scallops, fish fillet pieces, occasionally stir and cook until cooked through, about 10 minutes. Stir in chili mixture and bring to a boil. Add mushroom, kaffir lime leaves, steam rice and briefly stir about 1-2 minutes more. Garnish with cilantro and serve hot.

Serving size: 2

Ingredients
0.75lb grilled pork shoulder butt, thinly sliced
10 gloves garlic, finely chopped
6 tablespoons lime juice
2 tablespoons fish sauce
1 cayenne pepper, finely chopped
1/2 teaspoon sugar
Chinese broccali, Mint, lettuce to garnish

Preparation
Combine all ingredients and mix well. Serve with Chinese broccali, Mint, lettuce.

Ingredients
A whole chicken leg
0.4 oz rice stick such as Asian Best Brand
2 tablespoons olive oil
2 tablespoons cocoa powder
2-3 star anises
1 cinnamon stick
3 tablespoons cilantro roots or stems, minced
3 tablespoons garlic, minced plus 2 tablespoons for soup
4 tablespoons soy sauce
1 tablespoon dark sweet soy sauce such as Healthy Boy Brand
½ teaspoon fresh ground black pepper
A handful of bean spout
2-3 tablespoons cilantro, roughly chopped to garnish
1 green onion, finely chopped

Preparation
Heat a small skillet over medium-low heat. Add 2 tablespoons of oil and garlic. Quick stir until garlic just starts to turn golden brown about 20 seconds. Save 1 tablespoon for garnish and transfer the rest to a serving bowl.

Place a chicken leg in a heavy sauce pan with cocoa, star anise, cinnamon stick, minced cilantro root, and garlic. Gently pour in water just enough to cover the chicken leg and bring to a boil. Add soy sauce, dark sweet soy sauce, and reduce the heat to a simmer, then cook for about 20-30minutes more. As it cooks, skim off any impurities that rise to the surface. While simmering, add more water if necessary to keep the chicken leg covered.

In the meantime, in another sauce pan, add 7-8 cups of water just enough to cover the noodles and bring it to a boil. Add the noodles and cook until tender, about 2-3 minutes. Drain the noodles in a colander and remove the noodle from the heat to the serving bowl. Toss noodles with garlic and set a side. Add the bean sprouts to the boiling water and blanch for 10 seconds. Then transfer bean sprouts to the serving bowl to a side of noodle.

Top noodle with the chicken leg, and then pour the soup over. Garnish with garlic, and serve with sprinkle noodle with cilantro and green onion.

Serving Size: 3

Ingredients

1.5 lb boneless pork country style rib, cut into very thin strips

2 tablespoons milk

3 tablespoons garlic, minced

1 teaspoon fresh ground black pepper

3 tablespoons oyster sauce

3 tablespoons soy sauce 

3 tablespoons oil

Tomato and cucumber to garnish

Preparation

Marinade pork strips with milk, 1 tablespoon soy sauce, and 1 tablespoon oil

Heat a heavy saucepan over moderately high heat.  Add oil, garlic and cook until fragrant, about 1 minute. Add pork strips, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, cook until pork pieces are cooked through and all mix well, about 5 minutes. Serve with  tomato and cucumber.