1/2 pound medium shrimp - peeled and deveined
12 mushrooms, halved
1 (4.5 ounce) can mushrooms, drained
4 cups water
2 lemon grass
4 kaffir lime leaves
4 slices galangal
4 chile padi (bird’s eye chiles)
1 1/2 tablespoons fish sauce
1 1/2 limes, juiced
1 teaspoon white sugar
1 teaspoon hot chile paste
1 tablespoon tom yum paste (optional)
Trim lemongrass and cut into matchstick size pieces.
To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
Trim lemongrass and cut into matchstick size pieces.
Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.
In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
1/2 cup unsweetened coconut milk
2 teaspoons yellow curry powder
1 teaspoon white sugar
1 teaspoon fish sauce
1/2 teaspoon granulated garlic
1 pound skinless, boneless chicken breasts, cut into strips
8 skewers
2 tablespoons olive oil
3/4 cup unsweetened coconut milk
1 tablespoon yellow curry powder
1/2 cup chicken broth
1/4 cup creamy peanut butter
1 tablespoon white sugar
1 tablespoon lime juice
1 tablespoon fish sauce
Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
Thread marinated chicken pieces onto skewers.
Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.
2 packages spring roll wrappers
1 package rice thread noodles
1 package dried shiitake mushrooms
1 small onion chopped
2 cloves garlic minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 egg beaten + tablespoon water
1 pound cabbage shredded
1 bunch carrots shredded
1 1/2 pounds ground pork or chicken
Oil for deep frying
Cook the meat while you are preparing the mixture.
Soak the noodles in hot water for 15 min, then cut into small pieces.
Soak mushrooms in water until soft, then cut into small pieces.
You can use a food processor to shred the vegetables. Mix shredded
vegetables with the meat, noodles and mushrooms.
To roll lay the wrapper down with a corner pointing at you.
Place 1-2 tbsp of mixture on the wrap (do not over fill because the ends will blow out when you cook them).
Next, place the corner over the mixture, and pull back and make the mixture tight.
Roll the wrap one more roll.
Then fold the right and left corners over to center of wrap (you should be about half way of the wrap).
Brush the egg mixture on the three remaining edges.
Complete rolling the wrap.
Place the roll on wax paper and make sure the roll is laying on the last point where the egg wash was put to
let it complete the gluing process.
Deep fry in a wok or a deep pan. Fry until golden brown. Place on paper towel to drain.
Only cook the ones you want to eat now, and freeze the rest for later.
1 pound ground chicken breast
1/2 pound baby spinach, washed and spun dried, chopped small
1 cup shredded carrots
2 cups pesto
1 package spring roll wrappers
1 egg and 1 tablespoon water for egg wash
1 lemon juice and zest
1 cup whole spinach leaves reserved for plating
Preheat a fryer or a stock pot with 3 inches of oil to 350. Fill a bowl with ice and place another bowl with the chicken on top of the ice. Add chopped spinach, carrots and 3/4 of the pesto. Mix together. Season and cook a little spoonful to check for seasoning. Layout wrapper, top with chicken mixture, roll tightly and let rest seam side down. Fry spring rolls until golden brown and delicious, about 6-8 minutes and remove to a paper towel-lined plate. Meanwhile, take 2 tablespoons pesto and mix with juice and zest of lemon and toss with 1 cup of spinach, season. To serve, plate a small mound of spinach salad and surround with spring roll halves.
