Egg Noodles Served with Spiced Goose Webs

4 slices pork fat, ½ tsp roasted Sichuan pepper
1 crushed shallot, 15 cloves crushed garlic
3 crushed coriander root, 1 tsp peppercorn
4 spiced goose webs
2 seasoned Shiitake mushrooms (see p.7)
1 ½ tbsp oyster sauce, 1 tsp dark soy sauce
1 tsp Chinese wine, 1 tsp sesame oil
½ tsp white pepper, 1 tbsp light soy sauce
1 tbsp seasoning sauce, 1 cup pork stock (see p.6)
1 roll egg noodles, cooked and rinsed
Under cold water

Garnish: fresh coriander

Sauce: shark fin sauce (see p.8)

• To make spiced goose web: Heat a work of oil over medium heat until hot, fry the goose webs until crispy.Transfer to a pot, add cinnamon, star anise, garlic, pepper, coriander roots, dark and light soy sauce, seasoning sauce and palm sugar. Pour the pork stock to cover and place over medium heat until boiling. Reduce the heat and simmer for 5-6 hours until tender.Turn off the heat.

• To make the egg noodles with spiced goose webs: Arrange slices of pork fat at the base of a clay pot, sprinkle Sichuan pepper, shallot, garlic, coriander roots and peppercorn over. Arrange the Spiced goose webs and mushrooms on the top. Place the pot over medium heat until hot. Add the seasonings and the stock, stir to combine with the mixture. Cook until everything is done. Turn off the heat, sprinkle with coriander. Serve hot with the shark fin sauce.

Braised Fish Maw with Crabmeat and Shiitake Mushrooms

100 gram fried fish maw
8 cup pork stock (see p.6)
12 seasoned Shiitake mushrooms (see p.7)
100 gram cooked crabmeat
3 tbsp light soy sauce
3 tbsp seasoning sauce
3 tbsp oyster sauce, 3 tsp dark soy sauce
3 tsp Chinese wine, 3 tsp brandy
1 tsp pepper, 1 cup tapioca batter





Garnish: fresh coriander
Sauce: Worcestershire sauce, pickled chili in vinegar and ready-made mustard

• Wash the fish maw, place in a pot of water and boil over medium heat for 15 minutes. Remove and wash thoroughly until it is perfectly clean and not oily. Squeeze to dry and put aside.


• Pour the stock into a pot, add prepared fish maw, mushrooms and crabmeat. Season to taste with soy sauce, seasoning sauce, oyster sauce, dark soy sauce, Chinese wine, brandy and pepper. Allow the soup to boil for a few minutes, then stir in tapioca batter. Stir continuously until the soup becomes clear and slightly thicken. Transfer to a casserole, garnish with fresh coriander and serve steaming hot with Worcestershire sauce, pickled chili and ready-made mustard.

7-of-a-Kind Soup with Chinese Herbs

1 part stock for shark fin soup
(without coriander root and garlic-see p.7




30 grams Chinese tapioca root
30 gram Dan-shen root
30 gram milkvetch root
30 gram barbary wilferry fruit
10 gram dried longan flesh
10 gram ginseng root
40 gram boiled sea cucumber, cut into slices
40 gram boiled fresh fish maw
1 dried scallop
40 gram black chicken leg
40 gram deer sinew
30 gram canned abalone
20 grams boiled shark fin

• Put all the Chinese herbs ( Chinese tapioca root, Dan-shen root, milkvetch root, Barbary wilferry fruit, longan , and ginseng root) in a muslin bag, tie securely and add to the stock for shark fin soup. Simmer over low heat for at least 6-8 hours.
• Arrange the remaining ingredients in the bowl, spoon the herbal stock from Step 1 cover and place the bowl in a steamer. Steam over very low heat for 6-8 hours until everything is tender nd fragrant. Enjoy while hot.

Woon Kati

Coconut jell ingredients

4 cup thick coconut cream
1 cup fine sugar
2 tablespoon agar-agar powder
1 teaspoon salt

Equipment

1 tray
Little cutting molds, star shape, flower shape or heart shape
Pink jelly ingredients
2 cup water
1 tablespoon agar-agar powder
½ cup fine sugar
Permitted food color, pink or other color, 3-4 drops.
( depending on taste )

Method

1. In the pot, combine of thick coconut cream with agar-agar powder, bring to boil, stir until dissolve, add Sugar, Salt and stir again. When sugar is dissolved, turn off fire.
2. In the tray, pour halt of the mixture into it. Stand the remaining pot in larger a tray, pour hot water into it to prevent mixture form setting.
3. In another pot for pink jelly, perform same steps as in No 1, and add pink color.
4. In the agar-agar tray, when the first layer is semi settled, pour pink mixture onto it, then wait for the second layer until semi setting, pour remaining coconut mixture and wait until mixture is settled well
5. Use little molds to cut coconut agar-agar as you want.

Marble cake

Ingredients ( for Zebra Digital Rice Cooker 1.8 Litter )




250 gram butter
100 gram brown sugar
150 gram fine sugar
1 teaspoon salt
2 teaspoon vanilla
6 tablespoon evaporated milk
6 egg
11/3 cup cake flour
1 teaspoon baking powder
¼ teaspoon soda bicarbonate
2 tablespoon cocoa powder, sieve 1 time


Method

1. In the egg mixer bowl, beat egg and both sugar with high speed until fluffy, add salt, vanlilla and milk, and beat again. Add 1 egg at a time, alternate with beat until foam rise up.
2. In mixing bowl, sift cake flour, baking powder, and soda bicarbonate together simultaneously. Meanwhile, prepare electric rice cooker, press switch to cake menu and start.
3. Put mixing flour into egg mixer bowl, and fold gently.
4. Put some of butter around inside the pot. Press “ START “ then press “ Select menu “ CAKE “ then press “ START “ again and leave it for 3-5 minutes.
5. In another bowl, separate mixed batter about ¼ , mix with cocoa powder and fold well. Turn it back to egg mixer bowl, fold lightly until the mixture turn like marble, and then pour into electric rice cooker. Cover the lid, steam for about 40-50 minutes.

Dragon fruit shake

Ingredients

1 cup dragon fruit meat, cut into piece
½ cup syrup ( made from sugar and water 1:1, boil until sticky )
¼ cup milk
½ teaspoon salt
1 ½ cup crushed ice





Method
1. In the blender, put all ingredients and blend well.
2. Serve in glass; decorate with a piece of dragon fruit.

Cooked Rice Topping With Pork In Yellow Curry Gravy

Pork marinate ingredients



500 gram pork meat, cut into big cubes
2 tablespoon white soy sauce
2 tablespoon corn flour
Vegetable oil for frying pork
Marinate pork with soy sauce and corn flour 30 minutes, fry pork in the work with oil until golden.
Other ingredients

¼ cup vegetable oil ( For wheat flour )
1/3 cup wheat flour
2 tablespoon vegetable oil ( For other ingredient )
1 cup cooked carrot, cut into cubes
1 cup cooked potato, cut into cubes
1 cup chopped onion
3 tablespoon curry powder
3 cup water
2 teaspoon salt
2 tablespoon white soy sauce
2 teaspoon fine sugar
1 teaspoon pepper
¼ cup ketchup
1 tablespoon big red chili, cut into little pieces

Method

1. In the wok, pour ¼ cup vegetable oil,turn on medium heat, add wheat flour, and stir quickly until fragrant then set aside.
2. In another work, pour 2 tablespoons vegetable oil, turn on medium heat, add onion and curry powder,stir fry until fragrant, add carrot potato, water and fried pork.
3. Wait until boiling, add salt, white soy sauce, sugar, pepper powder, ketchup, and fried wheat flour, stir until thicken.
4. Serve pork with gravy on top of with red chili.

Kao Aop Kraprao Tala

( Steamed rice with seafood and holy basil )

Ingredient

2 ½ cup rice
½-1 tablespoon small hot chili
1 tablespoon big red chili, cut into pieces
2 tablespoon garlic
¼ cup vegetable oil
2 tablespoon oyster sauce
3 tablespoon fish sauce
2 tablespoon fine sugar
200 gram squid, removed skin and cut into pieces
200 gram shrimp, shell off, and cut into pieces
200 gram mussel with clam, removed tiny hair
1 cup holy basil
3 ½ cup water

Method

1. In the mortar, pound hot chili, red chili and garlic together until finely.
2. In the bowl,rinse rice once with water 1 time and then drian off.
3. In the work, pour vegetable oil, medium heat, add pounded chili and fry until fragrant, add seafood, stir lightly. Then add holy basil rice, and stir fry, season with oyter sauce, fish sauce and sugar.
4. In the electric rice cooker, put fried rice, add water and then cover the lid, press switch “ ON “ and select “ Refined Cooking “ wait until cook well ( for about 40-50 minutes ). Put all fry seafood on top of cooked rice in the cooker. Close the lid and turn on the cooker for 5 another minutes. Serve in serving bowl with its lid cover on.

Long Life Porridge

Ingredients

2 ½ cup stream rice
2 cup chicken stock
4-6 shrimp;shelled off, and devein
¼ cup pumpkin, removes skin, cut into littel cubes
¼ cup carrot, cut into little cubes
¼ cup red kidney bean, soaked in water over night and then boiled to soften
¼ cup mung bean or soya bean, soaked in water and then boiled to soften
1 ½ tablespoon white soy sauce
1 ½ teaspoon salt
1 tablespoon chopped pickled white turnip ( optional )
1 tablespoon vegetable oil
1 ½ tablespoon chopped garlic
1 tablespoon chopped coriander leaves
1 tablespoon chopped spring onion

Method

1. In the pot, combine rice, chicken soup, pumpkin, carrot, kidney bean and mung bean. Bring to boil.
2. Add shrimp, season with white soy sauce, salt and pickled whit turnip.
3. In the work, fry garlic with oil in medium heat until golden brown.
4. Serve porridge in serving bowl,topping with fried garlic, coriander leaves.

Indian style chicken curry

Curry paste ingredients

¼ cup big red chili,discard the seeds, cut into pieces
¼ cup coarsely chopped garlic
½ cup coarsely chopped shallot
1 ½ tablespoon chopped ginger
1 ½ tablespoon curry powder
¼ teaspoon turmeric powder
2 teaspoon salt
In the mortar or blender, pound all until very fine.

Other ingredients

1 kilogram chicken meat, deep-fried until golden
4 boiled egg, deep-fried until golden
2 cup sliced shallot, deep-fried until golden
1 ½ cup vegetable oil
1 cup milk
1-2 tablespoon lime juice
1 cup raisin
1-2 teaspoon salt
1 cup chicken stock

Method

1. In the work, combine curry paste, yogurt and milk, stir fry for about 15 minutes, add fried shallot,limejuice, chicken stock, raisin and fried chicken meat, season with salt.
Simmer until liquid reduced to ¾ from beginning
2. Serve curry with roti or rice cook with herbs, and fresh vegetables such as mint leaves, cucumber, tomato, lettuce, red chili and a piece of lime.

Jaew Horn

Jaew Horn soup ingredients

14 cup chicken stock
2 tablespoon salt
3-5 coriander roots
3 tablespoon garlic
3 tablespoon pickled garlic
3 tablespoon hot chili
1-3 tablespoon meat blood ( optional )
1 tablespoon salty black soy sauce ( optional )

Other ingredients

Various thin sliced meat such as pork, beef, liver
Various vegetables such as sweet basil, coriander, morning
Glory, cabbage, cut into pieces and glass noodles.
Dipping ingredients
½ cup chilli powder ( depending on taste )
3 tablespoon grilled shallot, shelled off
3-4 tablespoon fish sauce
¼ cup palm sugar or brown sugar
½ cup thicken tamarind juice
1 tablespoon chopped spring onion

Method

1. In the pot, mix tamarind juice and palm sugar, bring to boil, stir until dissolve and turn off fire.
2. In the mortar, pound hot chili and grilled shallot together until finely, Add hot chili and mix well, sprinkle with chopped spring onion.

Kang Leang Noppa Kao

(Hot soup with shrimp and vegetables)

Ingredients

150 gram fresh shrimp, shelled off, and devein
2 ½ cup water
Vegetables such as pumpkin, baby corn, long bean, sweet basil, mushroom coccinia grandis and young gourd,
Cut into bite pieces

Hot paste ingredients

1 ½ teaspoon peppercorn
2 tablespoon shallot, cut into pieces
2 teaspoon shrimp paste
2 tablespoon minced dried shrimp

Method

1. In the mortar or blender, blend well all the hot paste ingredients, set aside.
2. In the pot, pour water and hot paste, bring to boil, and stir sometime.
3. Wait till boilling, add to cook hard vagetables before, such as pumpkin, baby corn, long bean and young gourd, when hard vegetables are soften, season with salt, add shrimp and sweet basil, serve hot.

Kang Lueng

(Hot and sour yellow curry with fish)

Ingredients

500 gram sea-brass, cut into big pieces
1 cup long bean, cut into pieces, 2 inches long
½ cup pineapple meat, cut into bite pieces
½ cup raw papaya meat, sliced into thin pieces
¼ cup pickled bamboo shoot, sliced in thin pieces
3-4 tablespoon fish sauce
2 teaspoon palm sugar or fine juice
1 tablespoon limejuice
3 cup water

Curry paste ingredients

¼ cup slice lemon grass
¼ cup garlic
15-30 hot chili
1 teaspoon sliced turmeric
2 teaspoon salt
1 tablespoon shrimp paste
In the mortor or blender, blend all ingredients together

Method
1. In the pot, combine water 3 cups and curry paste, wait for boiling, add fish meat, wait for boil again, add raw papaya and pickled bamboo shoot.
2. When boil again, add pineapple and long bean. Season with fish sauce, palm sugar, tamarind juice and limejuice.

Yen tofy

(Meatballs and tofu in red soup )

Ingredients

Various meatballs such as shrimp meatballs, squid meatballs and seaweed meatballs.
200 gram jellyfish, cut into pieces ( or white fungus, soaked in water )
10 fried tofu ( cube about 1*1*1 inch )
½ cup Chinese morning glory, cut into short stalks
½ cup baby corn, Cut into pieces
½ cup straw mushroom, cut into pieces
½ cup Shrimp shell casing black lines cut after pulling out
½ cup squid, removed skin, cut into pieces
1 cup cooked rice noodles

Pork stock ingredients

5-8 cup boiled water
5-6 piece pork rib, cut into pieces 2 inches long
3-4 coriander roots
3-4 piece lightly crushed garlic
1 teaspoon salt

In a big pot, combine stock ingredients; bring to boil to boil for 1-2 hours.

Yen tofu sauce ingredients

½ cup Hoi Sin Giang sauce or ketchup
¼ cup boiled water
½ cup chilli sauce
1 teaspoon pepper
3 tablespoon fine sugar
3 tablespoon vinegar
2 tablespoon minced red chili
In the pot, combine sauce ingredients, stir until dissolve well.

Method

Pour some of the stock into serving pot , place it on to a magnetic stove, press switch “ ON “ and select menu “ HOT POT “ . Set other ingredients beside. When stock is boiling put some meatballs, meat and vegetables until cook well.
Serve in bowl for each person with sauce.

Ramen

 Ramen

Ingredients

200 gram ramen noodles
1 shitake mushroom
Various style Japanese meat balls, depending on your taste
¼ cup carrot, slide into thin pieces
1 teaspoon minced spring onion
1 teaspoon shredded nori

Soup ingredients

1 ½ cup fish stock
50 gram chicken meat, cut into cubes
2 tablespoon Japanese soy sauce
1 tablespoon Mirin
1 teaspoon sugar

Method

1. Put the ramen noodles into boilling water, simmer until they are soft . Take ramen and drain thoroughly in a colander. Amd put in serving bowl.
2. In the pot, combine soup ingredients bring to boil, add carrot, shitake muahroom, and add various style Japanese meatballs. Serve in serving bowl, garnish with nori and spring onion.

Fish stock

5 cup water
1 dashi kombu, 1*2 inches
1 tablespoon dried bonito

Method

1. Use clean white cloth; wipe kombu gently, cut kombu into big pieces.
2. In the pot, pour water, add kombu, bring to boil, when it is boiling, remove kombu immediately, otherwise it will give out a very strong smell.
3. Reduce to medium heat, add dried bonito,stir well, and turn off fire immediately before boiling point.
4. Use this stock as basic stock for other Japanese dishes.

Spicy Pork Leg Stew

Spicy Pork Leg Stew

Ingredients

1 leg pork(front)
1 liter vegetable oil for fry
10 cup water
6-7 root coriander root
¼ cup white soy sauce
2 teaspoon pepper corn
1 piece cinnamon, 1 inch long
1 piece star anise
1 teaspoon Chinese pepper
3-4 tablespoon garlic
2 tablespoon sweet black soy sauce
2 tablespoon salty black soy sauce
1 tablespoon fine sugar
500 gram pickled Chinese lettuce, washed well and drains

Method

1. Roasted pork leg until golden. Wash the pork well.
2. In the work, deep-fry pork leg to remove some fat, and then remove pork leg from the wok, set aside.
3. In the pressure-cook pot, put fried pork leg and all ingredients except pickled lettuce, cover the lid, wait to boil and the pot whistle and then count down for 25-30 minutes. Turn off fire, release the gas and steam from the pressure cooker before opening the lid.
4. Parboil picked lettuce in pork leg stew for a while and then cut it into strips.
5. Cut cooked pork leg into bite pieces, serve in dish with cooked pickled lettuce, dipping sauce and cooked rice.

Dipping sauce

1 tablespoon chopped red or yellow chili
½ teaspoon salt
1 tablespoon chopped garlic
2-3 tablespoon vinegar

Combine all and mix well.

Pork steak with Mexican hot sauce

Pork steak with Mexican hot sauce

Marinated pork ingredients

500     gram          pork loin, cut into big pieces about 4*5 inches and 11/2  inchesthick,   uselight hammer to pound it in order to tenderize the meat.
2        tablespoon   butter
½      teaspoon      salt
2       teaspoon      Worcestershire sauce
1       teaspoon      crushed black pepper
2       tablespoon    vegetable oil

Marinate pork for 1 hour

Mexican hot sauce

1 cup onion, sliced into tiny cubes
1 tablespoon chopped garlic
2 tablespoon butter
1 tablespoon chopped celery
¼ cup pork stock
1 teaspoon Worcestershire sauce
1-2 teaspoon salt
½ cup tomato paste
1-2 tablespoon hot chili sauce
1 cup green, red and yellow bell pepper, cut into square pieces

Method

1. In the pan, fry marinated pork with some oil, turn the pork and cook until golden brown on both sides. Set fried pork steak in serving dish.
2. In the same pan, fry onion and garlic with butter, cook well; add stock , Worcestershire sauce, salt, tomato paste and hot chili sauce. Simmer for 15 minutes before adding bell pepper.
3. Pour sauce over pork steak in serving dish and serve with bread or taco.

Bak kut tae

Bak kut tae

( Pork ribe in Chinese herb soup)

Ingredients

500 gram young pork rib, cut into bite pieces
½ teaspoon pepper
½ teaspoon salt
1 tablespoon vegetable oil
1 tablespoon sugar
1 tablespoon crushed garlic
1 teaspoon fermented soybean paste
2 piece star anise
1-2 root coriander roots
1 piece cinnamon stick long about 1 inch
1 tablespoon red wolf berries
1 teaspoon salt
1 teaspoon sweet black soy sauce
5 cup water

Method

1. In the mixing bowl, marinate pork ribs with salt and pepper for half an hour.
2. In the work, turn on medium heat, fry sugar with oil 1 tablespoon until sugar burn to caramel, add garlic and fermented soybean paste. Fry about 1/2 minutes for fragrant, add pork ribs and fry well.
3. Select cook menu “AUTO” ,in the electric stew pot, add remaining ingredients, fried pork ribs, turn on switch, stew for 45 minutes and serves hot. If want to continue keep warm, turn down to “LOW”

Korean grilled pork BBQ

Korean grilled pork BBQ

Ingredients

1 kilogram pork meat

4 tablespoon chopped onion

3 tablespoon chopped ginger

½ cup chopped spring onion

1 teaspoon pepper

3 tablespoon white sesame

2 tablespoon sesame oil

3-5 tablespoon fine sugar

¼ cup white soy sauce

1 tablespoon salty black soy sauce

Method

1. Wash pork well, and then slice into thin pieces.

2. In mixing bowl, marinate sliced pork with onion and ginger, stand the marinated pork 15 minutes, then add remaining ingredients, mix well. Kepp in refrigerator for over night.

3. On stove, grill marinated pork at medium heat until cook well. Serve pork BBQ with Kim chi and cooked rice.

Easy Kim chi

1. Slice cabbage and carrot into tiny long pieces.

2. In the pot, dissolve ½ cup fine sugar, 1 cup water and ¼ cup vinegar, bring to boil, until the gravy lightly thicken, set to cool. Pour on prepared cabbage and carrot.

Moo Ta krai

Moo Ta krai(Fried Minced Pork With Lemongrass)

Ingredients

500      gram         minced pork

 1/2     cup           minced lemongrass (peeled green cover use only white part of lemongrass  cut about 2 inches from bottom)

2 ½     tablespoon fish sauce

1         teaspoon    pepper

2         teaspoon    fine sugar

¼        cup           beaten egg

Oter ingredients

1 cup beaten egg

½ cup minced lemongrass

2 tablespoon shallot, cut into little cubes

¼ cup fried cashew nut

1 tablespoon minced spring onion

¼ cup chill sauce

Method

1. In mixing bowl, combine minced pork, lemongrass, fishsauce, sugar and egg, mix well and keep in refrigerator for 1 hour. Mold minced pork into ball.

2. Dip minced pork in beaten egg, and then deep fry until golden brown and the outher skin crispy, remove pork, set aside.

3. In another work, fry minced lemongrass until crispy, and set aside.

4. Serve fried pork in dish, garnish with fried lemongrass, shallot, cashew nut and spring onion, and eat with chilli sauce.