Jicama Spring Roll

Recipe by: SH

Notes: ** Refer to "Jicama with Pork" post.

Prep Time: 30 min **

Cook Time: 20 min **

Serving Size: 4

Tools: Small pot or deep fat fryer, cooling racks

Ingredients:

Fillings. **

1 packet of spring roll wrapper

1 egg

Enough oil to fill 2/3 of small pot

Steps:

1. Prepare fillings. **
2. Place 1/4 cup fillings onto wrapper.
3. Roll diagonally from an edge, fold in sides at half way of wrapper, finish rolling, and sealing end edge by brushing some egg white.
4. Continue wrapping until you have desired amount or when wrapper runs out.
5. Heat oil in small pot. Test heat with chopstick touching bottom of pot. When bubbling is observed at bottom of chopstick, oil is ready for frying.
6. Fry two spring rolls at a time. (Or more at a time depending on size of your fryer/pot)
7. Remove spring rolls when skin turn golden brown. Rest them on cooling racks. Note that skin will darken a little more after removal.
8. Serve with tempura dip, ketchup, or chili sauce.

Stir Fry Vegetables

Recipe by: SH

Prep Time: 15 min
Cook Time: 7 min
Serving Size: 4

Tools: Pan/Wok

Ingredients:
2 tbs garlic (minced)
1 broccoli head
2 carrots
1 can bamboo shoots
8 small dried shitake mushrooms (soaked in water and halved)
1/2 lb choice of meat/fish balls (thinly sliced) (optional)
2 tbs vegetable oil
4 tbs oyster sauce (dilute with 2 cup of water)
1 tsp white pepper

Steps:

1. Heat pan with oil at medium heat.
2. Add garlic and fry till golden brown.
3. Add meat, fry for 3 min.
4. Add shitake mushrooms, fry for 30 sec.
5. Add the rest of the ingredients.
6. Add oyster sauce, water, and white pepper.
7. Stir well for 30 sec.
8. Cover pan and cook for another 10 min*.

Note: *If you like your vegetables softer, cook for 20 min in step 8. Make sure water does not dry up completely. Add a little bit of water as necessary.

Kiam Chai Buey (Pickled Sour Green Mustard Stew)

Recipe by: SH 

Prep Time: 20 min

Cook Time: 2 hrs

Serving Size: 8 

Tools: Large pot 

Ingredients:

3 bunch pickled sour green mustard

1/2 lbs carrots
1 can baby corn
1 can water chestnut

1 onion
1 lbs boneless pork ribs
1 tbs black pepper 

Steps:

1. Cut sour green mustard into 2" pieces and soak in water for 15 min.
2. Peel and cut carrots into 2" pieces.
3. Cut baby corn in half.
4. Slice water chestnuts thickly.
5. Peel and cut onion into 16 pieces.
6. Add all ingredients into large pot.
7. Add enough water to cover all ingredients.
8. Add black pepper.
9. Bring to boil.
10. Cook at medium heat for 2 hrs. 
11. Serve with white rice.

Happy Meal

Recipe by: SH

Prep Time: 30 min
Cook Time: 41 min
Serving Size: 2

Tools: Baking sheets, oven

Ingredients:

Fish:
2 pieces FRESH swordfish steaks 2/3" thick

Seasoning A:
1/2 tbs butter (melted)
1/2 tbs salt
1/2 tbs black pepper
2 tbs honey

Baked Asparagus:
1/2 lbs asparagus
2 tbs olive oil
1 tsp salt

Stuffed Mushrooms:
6 big portobello mushroom
5.6oz can lumped crab meat
6 basil leaves

Seasoning B:
8 basil leaves (minced)
1 tbs mirin
1 tbs Worchestershire sauce
1 tbs mayonnaise
1/2 tbs dijon mustard
1/2 tsp salt

Topping:
3 tbs freshly grated cheddar
3 tbs freshly grated mozzarella

Steps:

Fish:

1. Clean and pat dry swordfish steaks with paper towel.
2. Mix seasoning A.
3. Brush on seasoning A mixture on all sides of steaks.
4. Place steaks on baking sheet layered with aluminum foil. Fold edges up to make a rectangular bowl.
5. Move oven rack to top most position.
6. Set oven to broil on HIGH.
   
7. Broil steak, 3 min on each side (only top and bottom). Brush seasoning A again when turning.
   

Baked Asparagus:

1. Set oven to 500 degree F with rack in center position.
2. Clean and pat dry asparagus with paper towel.
3. Prepare baking sheet layered with aluminum foil. Provide extra foil to fold and cover tips of asparagus.
   
4. Place asparagus on baking sheet. Make sure all tips are arranged on the same edge.
5. Drizzle olive oil and sprinkle salt evenly.
   
6. Bake asparagus for 6 min.
7. Turn and cover the tip of asparagus by folding down extra aluminum foil.
8. Bake asparagus for another 6 min.
   

Stuffed Mushroom:

1. Set oven to 400 degree F with rack in center position.
2. Clean and pat dry mushrooms with paper towel.
3. Prepare baking sheet layered with aluminum foil. Fold edges up to make a rectangular bowl.
4. Brush butter on aluminum foil and mushrooms.
   
5. Place mushrooms on baking sheet with the underside up. Place one basil leave under each mushroom.
   
6. Mix seasoning B.
7. Add crab meat and mix well.
8. Divide crab mixture into 6 portions and fill mushrooms.
   
9. Sprinkle 3 mushrooms with cheddar and 3 other mushrooms with mozzarella cheese. 1 tbs each.
   
10. Bake mushrooms for 23 min.

Bon Appetit!!

Carrot Ginger Salad

Recipe by: http://www.foodnetwork.com/recipes/food-network-kitchens/thai-chicken-with-carrot-ginger-salad-recipe/index.html

Prep Time: min
Cook Time: min
Serving Size:

Tools:

Ingredients:
1 tsp finely chopped peeled ginger
1 garlic clove, crushed
Grated zest of 1 lime
Juice of 2 limes
1 tbs vegetable oil
1 pound carrots
2 tbs chopped fresh cilantro
1/2 tsp salt

Steps:

1. Mix garlic with ginger, lime zest, and lime juice.
   
2. Whisk in the vegetable oil.
   
3. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing.
   
4. Add the cilantro and salt and toss.
   

Lemon Broccoli

Recipe by:
http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-broccoli-recipe/index.html

Prep Time: 10 min
Cook Time: 6 min
Serving Size: 4

Tools: Skillet, pot

Ingredients:
2 minced garlic cloves
2 or 3 strips lemon zest
3 tbs olive oil
1 head broccoli florets
1 sliced carrot
Lemon juice
Salt and pepper

Steps:

1. Heat garlic, lemon zest ,and olive oil in a skillet over medium heat, 3 minutes.
   
2. Meanwhile, cook broccoli and carrot in boiling salted water, 3 minutes.
   
3. Drain and toss with the lemon oil, a squeeze of lemon juice, and salt and pepper.

Jicama with Pork

Recipe by: SH

Prep Time: 35 min
Cook Time: 45 min
Serving Size: 4

Tools: Large pan/wok with lid, pot

Ingredients:
1 lb of ground pork
1 lb of carrots
2 tbs of minced garlic
2 lbs of jicama
1 tbs of oil
3/4 tbs of salt
3/4 tbs of white pepper
1 cube of chicken bouillon

Steps:

1. Peel jicama and carrots.
2. Shred jicama and carrots with a food processor.
   
3. Heat up oil and fry minced garlic until golden brown.
4. Add all the vegetables.
5. Add 6 cups of water.
6. Let it cook for 40 min.
7. Cook the minced pork in a separate pot with the chicken bouillon cube and 1 cup of water for 12 min.
8. Add pork, stir, and season with salt and white pepper.
9. Serve with rice or make it into spring rolls.
   

Chicken/Turkey Curry Chinese Style

Recipe by: Amy Beh (Kuali) (mods by SH in red)

Prep Time: 40 min
Cook Time: 40 min
Serving Size: 4

Tools: Pots, Blender/Mortar & Pestle

Ingredients
1 chicken/turkey* (about 1 lbs), cut into bite-size pieces
3 large potatoes, parboiled and cut into halves
1 can of green beans
2 1/2 cups coconut milk
3-4 tbsp sambal oelek
3 tbsp coriander powder
1/2 tsp cumin powder
1/2 tsp aniseed powder
1/2 tsp turmeric powder
1 cube belacan, toasted and pounded (omitted)
2 stalks lemongrass, smashed
1 sprig curry leaves
1 piece cinnamon stick, about 2"
1 piece star anise
4 cloves
salt and sugar to taste

*Leftover turkey from Thanksgiving dinner works well. ^^

Steps:

1. Heat an earthen pot with four tablespoons oil.
   
2. Saute the pounded ingredients, lemongrass, and curry leaves.
   
3. Add in the rest of the ingredients and stir well.
   
4. Mix in two tablespoons coconut milk and blend well.
5. Add in the chicken/turkey pieces and mix well.
   
6. Pour in half a cup of coconut milk and stir well. Bring to a boil.
   
7. Add in the rest of the coconut milk and simmer till the chicken/turkey is cooked.
   
8. Add in the potatoes and green beans. Bring to a boil gently.
9. Add seasoning.
10. Close the lid for a while to allow the oil to rise to the top. Serve with rice.
    

Stir Fry Baby Bok Choy

Recipe by: SH

Prep Time: 10 min
Cook Time: 3 min
Serving Size: 4

Tools: Pan/Wok

Ingredients:
4 bunch of baby bok choy
2 tbs of minced garlic
1 tbs of oil
1/2 tsp of salt

Steps:

1. Cut 1" off the bottom of each baby bok choy bunch.
   
2. Remove leaves that are yellow or bruise.
3. Clean well under running water or in a basin of water.
4. Heat up oil in pan at high heat.
5. Add minced garlic and fry until golden brown.
6. Add baby bok choy and salt.
7. Stir fry for 2 min at high heat.
8. Serve with rice.
   

Stir Fry Okra

Recipe by: SH

Prep Time: 10 min
Cook Time: 10 min
Serving Size: 4

Tools: Pan/Wok

Ingredients:
1 lbs of okra
*3 tbs of pan-roasted chili sauce
*Reference Recipe:
http://smallfirecook.blogspot.com/2009/09/curry-mee-curry-noodles.html

Steps:

1. Prepare pan-roasted chili sauce as instructed by the following recipe.
2. Wash the okra, leave to dry, and cut the top and bottom away. Drying is important to get rid of the slime. If you cut it while it is wet or boil it in water, it becomes very slimy and disgusting. Unfortunately, I found it the hard way.
3. Slice the rest of the okra at an angle, approximately 1/8" each.
4. Heat up the pan/wok at medium heat.
5. Add the pan-roasted chili sauce and stir it for 30 sec.
6. Mix in okra slices and stir fry for the next 10 min.
7. Best serve with rice.