Stir Fry Beef Curry

Direction:
Serving: 3-4
Prep: 15 minutes
Cook: 15minutes

• 1lb beef tenderloin, sliced or cut it into cube

• 1/4 onion, as shown
• 1/2 red, green and yellow bell pepper, as shown

• 1 and 1/2 tbsp red curry paste

• 1/4 cup of coconut milk

•  1/2 - 1tsp red chili paste (the top picture is homemade)

• 1tsp fish sauce (optional)
• 1tbsp white or brown sugar
• 1 beef stock cube

• 4-5 cloves garlic, chopped
• 3tbsp cooking oil

Directions:

Browned garlic with oil in a large frying pan over medium high heat, add curry paste and sliced beef.  Keep it stirring for a minute and add coconut milk, sugar and beef stock cube.  Bring it to boil and add onion and bell peppers and lower the heat to medium.  Stir occasionally to keep the bottom from burning and let it simmer for about 3 minutes.  Bring to your taste and remove from the stove.
Serve hot with steam rice or french bread.

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A Trip to Houston, Texas

Hello again everyone!

I have been here for a couple of days now, still trying to get used to time changing and all, plus I’ve been having air sickness and light headache.  It’s kind of funny, because by the time I’m feeling better would be the time to go back home already.

So, I decided not to stay put and find me something to eat and driving around town for  bit.

Breakfast at Hai Van Restaurant, home of Vietnamese Cuisine.  Located on I-45 and Scarsdale.

If you ever have a chance to visit Houston, this is one of the best Vietnamese cuisine you can’t missed.  It offer variety of delicious Vietnamese food and the price is very reasonable.

This is Glass Noodle with Chicken, Shrimp and Fish Ball with soup on the side.

For more information, please visit: www.haivanrestaurant.com

Lunch at T.G.I Fridays, home of Jack Daniel’s Steak, Ribs, Chicken, Shrimp and their burger are just mouth watering…

I don’t know why I love the food here so much, maybe simply because they are too good to resist 

For more information, please visit: www.tgifridays.com

A very beautiful Lake Livingston, Located about 80 miles north of Houston and 175 miles south-east of Dallas.  It is a perfect place to relax, camp, fishing, boat, sail or jet ski.  Lake Livingston has several small communities, make it perfect to live, visit or if it is a weekend getaway, come and enjoy Lake Livingston.

For more information, please visit: www.lake-livingston-texas.com

You can’t miss Olive Garden…

I love everything here from homemade breadsticks, fresh garden salad, pasta, the best variety of soup.  I even love their

Please visit: www.olivegarden.com

Next up, it’s Galveston! 

Galveston Piers

Gaido’s Seaside Inn

The Aquarium at Moody Gardens

Schlitterbahn Galveston Island Waterpark!

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Salt Toasted Lobster

Please stay tune for this delicious recipe. We made it for my sister's birthday dinner, and it is absolutely delicious!!

Hello again everyone!
Yesterday was busy and fun... we had lots of food.  But this recipe seems to stand out more than the others, so I decided to share with ya'll.

Ingredients:
Serving: 2
Prep: 15 minutes
Cook: 5-8 minutes

2 large live lobster, cleaned and cut to pieces

2tbsp Louisiana seasoned fry shrimp batter

60ml water
1/2tsp salt (or to taste)
3tbsp cut shallots

1tbsp cilantro, cut
5 cloves garlic, chopped
1tbsp onion, finely chopped
3tbsp vegetable oil
1-2 cup oil for deep fry lobster

Directions:

Heat oil in a medium saucepan, dip lobster in a mixed batter and water in a medium prep bowl and deep fry for about a minute or so (you definitely don't want it over-cooked because it'll lose the taste of it sweetness).  Remove from the oil and tossed them in a drainer and set aside.

 Browned garlic and onion in a large frying pan and add deep fry lobster and sprinkle with salt.  Keep in stirring for about 30-45 second over medium high heat and add shallots.
Then immediately remove from the stove to a serving plate.  Sprinkle with cilantro and serve hot with steam rice.

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Lemongrass Drink

As we all aware that Lemongrass is a plant that is commonly used in most of Asian Cuisine but which may provide therapeutic and medical benefits.  Easily available at any ethnic Asian food store and supermarket, it’s anti-bacterial, antioxidants, anti-microbial and therapeutic properties make lemongrass a useful alternative or complementary for a wide spectrum of common ailments.

Weather using the dried leaves steeped to make tea or the extracted essential oil, lemongrass produces considerable drink benefits.


Lemongrass contain high levels of natural calcium, vitamin C, Phosphor and add some sweet taste to your foods and drinks.

Ingredients:
100g of lemongrass, may be 3-4 stalks

120g of sugar
500ml of water
Directions:

Rinse lemongrass stalks with cut water, bruised and cut into 10cm pieces.

Bring water to boiled with cut memo grass in small stockpot over medium heat, remove from stove top and let it cool off a little bit and drain out lemongrass stalks and add sugar to your taste.

It could served warm or with ice.  You may add a piece of ginger root or lemon for a great flavor.

Enjoy!!!

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Steak with Cream of Mushroom Sauce

Hey there!

I am just getting back from Lucky store, guess what I’ve got?  A fancy looking steak for $1.60 a piece (hey it’s 50% off you know..).  So I’ve got two of those  and a can of cream of mushroom sauce (small can will give you enough for 4).   And image going to grab a thing of fresh mushroom with some broccoli and cauliflower (you can put any veggies you like).  So, the following texts you will get the direction on how to make a yummy steak dinner (I know this is not Cambodian food, but every once in a while, we all deserve to treat ourselves with something more western, right?).

Ingredients:

• 200g of ribeye cut steak
• 100g fresh mushroom (it doesn’t have to be button mushroom, since it is very pricey here), cut in half then sliced
• 1/4 can of cream of much room sauce
• 1/2 teaspoon black peppers
• 1/2 teaspoon ground salt
• 50g of broccoli, cut into pieces
• 50g of cauliflower, cut into pieces
• 3 cloves of garlic, chopped
• 1/4 cup of olive or vegetable oil
• 2 cups of water

Directions:

Bring water to boiled in a small or medium pot over medium high heat, add broccoli and cauliflower and add a thing of salt.  Leave it for minute and rinse it with cold water and put in a fridge to make crisp.
Seasoned the steak with salt and peppers both side and leave it at least five minutes before cooking (in my opinion, this process will make your steak juicier and not dry).

Browned 2 cloves of garlics in a medium saucepan with a teaspoon of cooking oil, add mushroom and stir till it turn kind of golden color and add cream of mushroom with some black peppers.  Lightly stir it ( you may add a tablespoon of water if it gets too thick, if not that’s fine), throw in a teaspoon of olive oil ( you may also add a teaspoon of cooking wine if available).  The sauce should be done, remove to a bowl to be used later.

In another medium saucepan, brown a clove of chopped garlic, add your vegetable from the fridge, throw a bit of salt and peppers.  Let it steam for a minute or so and remove from a stove to be used later.

Heat the oil till it gets really hot in a medium skillet, throw in your seasoned steak (1 minute each side if you preferred medium-rare or a bit longer if you go with medium), turn to cook the other side.  Once it done, remove to your serving plate, top with your cream of mushroom sauce, and put your vegetable to the side, you may decor however you like (sorry, it look too yummy for me to find a decoration for my steak right now :))

Hope you’ll enjoy yours, and thank you for reading this article!

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Black Peppers Prawn

Ingredients:
300g of cleaned cut prawns
4 cloves of garlic, minced
1 tablespoon green onion, sliced
1 teaspoon black peppers
1 teaspoon oyster sauce
1 teaspoon soy sauce
1 teaspoon palm sugar
1 1/2 tablespoon of water
1 tablespoon of unsalted butter
Directions:

Heat up the butter in a medium skillet over medium heat, let it melt and add garlic, some of the green onion and black peppers (you may add kampot peppers if you’d preferred), stir it together and add soy sauce, oyster sauce, palm sugar (you may put less of the recommended amount to your taste) and water.  Let it soak for a bit and add prawn, sauté it for 2-3 minutes.  Finished it off with the rest of your green onion.  There, you’ll have a delicious black peppers prawn at your own kitchen.

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Grill Salt and Chili Prawn

Ingredients:
500g fresh water prawn, cleaned and drained 4-5pcs of fresh chili 100g of garlic 100g of shallots 1 piece of rumdeng, grill on the stove for a minutes or so then peeled off the skin 5pcs of kafir lime leaves, diced 1 tablespoon of chicken powder 1 teaspoon of salt

Directions: 
In a mixer, add chili, garlic, shallots, rumdeng, and kafir lime leaves and mix it for 5 second (it doesn’t have to be all crush-up).  Remove from mixer to a large bowl and add salt, chicken powder and marinated with your prawn. Leave it for at least 10 minutes and put a stick from the head to the bottom and put them the grill. This food is good to start off with your cook out menu.  Please enjoy!

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Hot Garlic Pickles

Alright, let’s go with side dish today.  For those who loves garlic, you can’t go wrong with this side dish.  It’s literally could fit with any type of your meal.
Garlic is known to be difficult to take in by itself.  However, as a compliment for most, this garlic pickles makes it easier to consume without the harsh taste of it itself.
Let’s give it a try.

Directions:

• Peeled garlic – 1cup, could be whole or thin sliced (approx. 125mg)

• Chili paste – 1/4cup (optional)
• Or you may use fresh chili peppers
• Lime juice or vinegar – 1/4cup
• Sugar – 6tbsp
• Salt – 1tbsp
• Water – 1/4cup

Directions:
Place all of the above ingredients in a small prep bowl and mix it together.  Remove to a glass or plastic container and let in sit in room temperature for a day before remove it to the fridge.
Continue to keep it in the refrigerator for 3-7 days before it can be served.

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Special Herbal Ox-Tail

Ingredients:
500g of ox-tail

1 package of Chinese soup ingredients (you could find it at most Asian grocery store)

1/2 tablespoon of salt
1/2 tablespoon of sugar
3 cups of water

Directions:
Wash and clean ox-tail and drain it in a basket and set it aside.
Bring water to boiled in a large stockpot over medium-high heat, add a whole package of Chinese soup ingredients and go a head and throw in your ox-tail and reduced the heat to medium-lowl.  Let it reboil and start adding salt and sugar then reduced the heat to low.
Cover your stockpot and continue to simmer for about 2-3 hours over low heat and it doesn’t need to be stirred.
Once the meat become tender, bring to your taste and it is ready to be serve.

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Larb Sardines

Everyone know sardines in tomato sauce, right?
But making larb sardines it even easier than find those in the store.  It is very simple and convenience meal you could prepare, especially for a mother of there little children like myself.
Let’s get started!

Ingredients:

• 1 can of sardines in tomato sauce (you could choose between spicy and non-spicy)

• Lime juice – 2tbsp
• Roasted rice powder – 2tbsp (optional)

• Fish sauce – 1 and 1/2tbsp
• Sugar – 1tbsp
• 1 clove of or purple garlic – thin sliced
• 4 cloves of white garlic – minced
• Lemongrass – 2tbsp (thin sliced)
• Fresh chili peppers – 1tbsp (chopped and is optional)
• Peppermint

Directions:
Remove sardines from can to a small prep bowl and add all the above ingredients (except for peppermint and some fresh chili peppers.  Easily mix them together and try not to break the fish:)
Remove to a serving plate and sprinkle it with peppermint and fresh chili peppers.
Your food is ready to be served with hot rice or french bread.

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Chicken and Banana Blossom Salad

Ingredients:

A whole chicken leg (thigh & drumstick)

1 medium banana blossom

1 cucumber, finely sliced

A few sweet basil leaves

1-2 red jalapeño, finely sliced

2 tbsp roasted peanut, crushed

Sweet and Sour Sauce

3 cloves garlic, peeled

2-3 red chili peppers, deseeded

3-4 tbsp sugar

2-3 tbsp fish sauce

1/2 tbsp vinegar

1 1/2 tbsp lime juice

Directions:

1.  In a large mixing bowl, fill water to about half way full and add 2 tbsp of lime juice, and start cutting up your banana blossom.

 Wash and rinse well and peel off the red petals, cut the inner white heart in half.  Cut into very thin sliced and soak them in the bowl of lime juice for about 10 minutes, this will keep it from turning black.  Take banana blossom slices out and gently squeeze them to remove the water.

2.  Pour one cup of water in a pot and bring to boil, add chicken and cook till we’ll done. Remove from the pot and place chicken in a cutting board and cut into bite size.

 3.  To mix the sauce: place garlic, sugar  and red chili in a mortar and pestle till it become paste and add vinegar, lime juice and fish sauce.  Adjust to taste.

 4.  In a large mixing bowl, put banana blossom slices, sliced cucumber, half of sliced red jalapeño, sweet basil and sliced chicken together and pour your mixing sauce and stir well.  Adjust to taste and place in a serving plate by sprinkle crushed peanuts and the rest of your sliced jalapeño for decoration.

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