Broccoli Beef Recipe

Serves 4 as part of multicourse meal 

8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
6 oz (175 g) broccoli florets
Water, for boiling
2 ½ tablespoons oil
2-in (5 cm) ginger, peeled and sliced

Marinade

½ tablespoon soy sauce
1 teaspoon rice wine or sherry
¼ teaspoon sesame oil
3 dashes white pepper
1 tablespoon corn starch

Sauce

1 tablespoon soy sauce
1 tablespoon oyster sauce
¼ teaspoon sesame oil
½ teaspoon sugar
1 teaspoon corn starch
4 tablespoons water

1. Marinate the beef with all the ingredients for the Marinade, about 15 minutes.
2. Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
3. Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
4. Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
5. As soon as the Sauce thickens, dish out and serve immediately.

Recipe: Kung Pao Chicken (宫保鸡丁)

Ingredients:

1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)
3 tablespoons roasted peanuts
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)

For the marinate:

1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon oil

For the sauce:

1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch

Method:

1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
9. Add in the scallions and stir evenly.
10. Dish out and serve hot with steamed white rice.

Cook’s Notes:

1. You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish.
2. As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it’s not salty, add a little salt to taste.

Orange Chicken Recipe (Orange Peel Chicken)

Ingredients:

1/2 pound chicken breast (cut into bite-size cubes)
5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water)
1 teaspoon minced orange zest
2 cloves garlic (minced)
1 inch ginger (minced)
1 stalk scallion (use the white part only, cut into thin threads for garnishing)
2 teaspoons oil
Oil for deep frying

Orange Sauce:

1/4 cup freshly-squeezed orange juice
3 tablespoons canned chicken broth
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
5 teaspoons sugar
1/8 teaspoon white pepper powder
1 teaspoon corn starch
Salt to taste

Frying Batter:

1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

Method:

Mix the orange sauce ingredients and set aside.

Mix the frying batter and dip the chicken meat into the batter. Heat up a pot/wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil.

In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken. Dish out, garnish with the scallion threads and serve immediately with steamed white rice.

Chinese Vegetable (Choy Sum) with White Sauce

Ingredients:

6-8 oz. choy sum or Chinese leafy greens
Some sliced carrots
6 medium-sized shrimp (peeled and deveined)
1 inch ginger (peeled and sliced thinly)
2 tablespoons cooking oil

White Sauce:

1/2 teaspoon salt
1/2 teaspoon fish sauce or to taste
1/2 tablespoon sugar
1/2 tablespoon corn starch
6 tablespoons water
1 teaspoon Shaoxing wine
1/4 teaspoon sesame oil

Method:

Rinse the vegetables with water and drain the water dry. Mix the white sauce ingredients and set aside.

Heat up a wok and add the cooking oil until it’s smoking hot. Add ginger, stir-fry until light brown or aromatic. Add mushrooms and shrimp and do a few quick stir until the shrimps become half-cooked. Add vegetables into the wok and stir quickly. Transfer the white sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the vegetables should be perfectly cooked, but not overcooked.

Dish out and serve immediately.

Beef and Beer Stew with Cheese and Garlic Toast Recipe

Serves 6

INGREDIENTS:

1/2 cup all purpose flour
3 lbs stewing beef, cut into 1/2-inch cubes
3 tablespoons oil
1 onion, diced
2 stalks celery, diced
1 tablespoon tomato paste
5 oz. button mushrooms, sliced
1 x 11-oz bottle Belgian ale
1 cup beef stock
1 bay leaf
1 tablespoon light brown sugar
1 tablespoon Worcestershire sauce

Cheese and Garlic toast:
Homemade garlic bread
3 ounces grated Cheddar or Gruyere or Gouda cheese

METHOD:

1. Preheat the oven to 350°F.
2. Season 1/2 of the flour (1/4 cup) with salt and pepper.
3. Toss the beef in the seasoned flour to coat.
4. Heat the oil in a large flame-proof casserole over medium-high heat. Shake the excess flour from the beef, then cook, in batches, turning, until browner on all sides. Remove from the pan.
5. Reduce the heat to medium. Cook the onion and the celery, stirring, 3-4 minutes until softened.
6. Stir in the remaining flour (1/4 cup) and cook until it’s lightly browned. Add the tomato paste, cook for another minute.
7. Return the beef to the pan with the mushrooms, beer, beef stock, bay leaf, sugar and Worcestershire sauce. Season with salt and pepper and bring to a simmer.
8. Cover the pan and bake in the preheated oven for 1.5 hours or until the beef is tender. Remove from the oven.
9. Layer the garlic bread on top of the beef and beer stew. Sprinkle with the cheese and bake for a further 20 minutes until bubbling. (You can also do this step using 6 individual ramekins)

Quinoa with Lemon-Thyme Shrimp Recipe

Quinoa is an ancient grain from South America and it is gaining popularity in most kitchens.Quinoa can replace rice or couscous in any recipe.

Serves 4

INGREDIENTS:

Quinoa:

1 tablespoon olive oil
1 small onion, diced
1 garlic, crushed
1 1/2 cups quinoa
1 1/2 cups chicken stock
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper

Lemon-thyme shrimp:

1 tablespoon olive oil
1 small onion, diced
1 clove garlic, crushed
16 medium shrimp, deveined, shelled with tails on
1 sprig fresh thyme
1/3 cup white wine
1 lemon, juiced
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

METHOD:

1. To cook the quinoa: Heat the olive oil in a medium saucepan over medium heat. Add the onion and the garlic and fry until soft. Add the quinoa and the chicken stock. Bring it to a boil. Cover and simmer over low heat for 15 minutes or until the quinoa is tender and all liquid has been absorbed. Add the chopped thyme and season with salt and pepper.
2. To cook the lemon-thyme shrimp: heat the olive oil in a fry pan over medium heat. Add the onion and garlic and fry until tender. Add the shrimp and thyme sprig and fry for 2 minutes or until the shrimp changes color. Add the white wine and cook until it reduces to half. Add the lemon juice and chopped fresh parsley, then season with salt and pepper.
3. Combine the quinoa with the lemon-thyme shrimp and serve immediately.

Blackberry Muffins Recipe

Ingredients:

1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 stick unsalted butter (4 tablespoons or 60 grams), melted and cooled
1 large egg, beaten
3/4 cup plus 2 teaspoon milk
1 1/2 cups blackberries

Method:

Preheat oven to 400 degree F. Line a muffin pan with 10 paper muffin cups or spray with non-stick cooking spray. Fill empty cups halfway with water (this makes the muffins moist).

Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar. In another bowl, together the melted butter, egg, and milk. You can also use an electronic hand mixer. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).

Add the blackberries to a bowl and stir them in just enough to combine.

Divide the batter evenly among the prepared muffins cups. Bake the blackberry muffins until golden, for about 20-25 minutes. Remove the blackberry muffins from the pan and transfer to a wire rack to cool. Blackberry muffins are best served warm.

Onde-onde (Ondeh-ondeh)

Ingredients:

250 g Glutinous Rice Flour
200 ml Pandan Juice
150 g  Gula Melaka (Palm Sugar), finely chopped
100 g Grated Coconut
A Pinch Of Sea Salt

Method:

In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.

Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.

Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.

Coat the rice balls with grated coconut and serve immediately.

Cook’s Note:

To make the Pandan Juice. Blend 10 Pandan leaves with 220 ml water.

Kuih (Yam Cake) Recipe

For the kuih:

• 1½ bowls yam, diced into 1-2cm cubes
• 1 bowl rice flour
• 2 tablespoons wheat starch*
• 2 bowls water
• ½ – ¾ bowl dried shrimps (heh bee) – I used ¾ bowl because I cannot express how much I love an abundance of it in or kuih
• 5 shallots, finely chopped
• 1 teaspoon five spice powder
• ½ teaspoon salt
• ½ teaspoon white pepper

For the topping:
• deep fried shallots (I buy mine ready fried from Chinatown)
• spring onions, sliced finely
• red chillies, sliced finely
• dried shrimps (heh bee), chopped finely and fried (optional – you can just put more heh bee in the actual cake)

Method:

1. Heat a pan over medium high heat, and fry the onions and dried shrimps until they become aromatic. This should take about 3-5 minutes.
2. Add the cubed yam to the pan, and fry it with the onion and dried shrimp mixture until it browns.
3. In a separate bowl, mix the rice flour, wheat starch and water, and stir until it forms a smooth paste. Take care to ensure there are no lumps in the mixture.
4. Add the flour mixture into the pan slowly, and stir until everything forms a thick paste.
5. Add the salt, pepper and five spice powder, and mix well.
6. Pour the mixture into a heatproof bowl/plate and steam over high heat for 45 minutes, or until cooked.
7. To serve, sprinkle with deep fried shallots, chopped spring onions, sliced chillies and chopped dried shrimp. Some chilli sauce on the side is also highly recommended.

* The wheat starch helps to make the or kuih softer in texture. If you can’t find this, you can substitute it with an equal quantity of corn starch.

Recipe: Restaurant-style Chinese Steamed Fish

Ingredients:

1 live fish (about 1.5 lb or less)
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine

Steamed Fish Soy Sauce Mixture:

4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or to taste

Method:

Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.

Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.

Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.

As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.

Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.

Flan (Crème Caramel/Caramel Custard Recipe)

Ingredients:

4 eggs
1/2 cup sugar
2 cups milk (whole milk preferred)
1 teaspoon vanilla extract

For Caramel:

1 cup sugar
1/2 cup water

Method:
In a small sauce pan, prepare the caramel by blending the sugar and water in medium heat. Keep stirring it until it thickens and the syrup turns deep amber in color. Turn off heat.

Arrange 6 ramekins and add the caramel (in equal portion) into the ramekins. (Save some caramel for topping purposes.) Tilt the ramekins and make sure that the caramel is coated evenly at the bottom of the ramekins.

Preheat the oven to 350 degree F.

Clean the sauce pan and heat it up (use low heat). Add in the milk and 1/2 cup of sugar. As soon as the sugar dissolves, turn off the heat. In a big bowl, whisk the eggs until blended, and add in the warm milk slowly. Add the vanilla extract and do a quick whisk. Strain the custard mixture into the 6 ramekins and set aside.

Arrange the 6 ramekins in a baking pan big enough to fit them. Pour hot water in the baking pan about halfway up the ramekins. Transfer the baking pan into the oven and bake for about 50-60 minutes or until a cake tester inserted in the center comes out clean. Remove the ramekins from the baking pan and let cool. Once they turn cool, transfer them to the fridge and chill them for a few hours. When they are ready to serve, slide a knife around the side of each ramekin to loosen the flan. Turn it out on a dessert plate and top it with extra caramel, if you want.

Cook’s Notes:

1. If the caramel turns solid, heat it up in a microwave for 10 seconds to dissolve it.
2. For other flan recipes, try out fellow bloggers Danielle’s and Elise’s recipes hereand here.

Mee Siam Recipe (Spicy Rice Vermicelli)

Ingredients:

12 oz vermicelli (rice sticks)
12 oz bean sprouts
12 shrimps (shelled and deveined)
4 oz chicken (cut into thin strips)
3 pieces fried bean curd/firm tofu (cut into pieces)
3 stalks Chinese chives (chopped into 1-inch length)
1 teaspoon sugar
Salt to taste
Soy sauce or fish sauce to taste
3 tablespoons oil

Spice Paste:

4 red chilies
5 shallots
5 garlic
2 tablespoons taucheo (fermented yellow bean sauce)

Garnish:

2 eggs (lightly beaten, seasoned with a pinch of salt)
2 stalks scallions (chopped into 1/2-inch length)
2 limes (cut into wedges)
1 red chili (thinly sliced)

Method:

Soak the vermicelli in warm water for about 30 minutes or until they turn soft. Drain and set aside. Using a food processor, grind the spice paste and set aside. Heat up a wok with some oil and make the beaten eggs into an omelet. Fold and slice the omelet thinly. Set aside.

Heat up the wok and add 3 tablespoons of oil. Once the oil is heated. fry the spice paste until aromatic and the oil separates. Add shrimps and chicken, stir-frying until half done, then add the fried tofu pieces.

Add the vermicelli and keep stirring until the the spice paste has spread evenly. Add sugar and salt to taste, follow by bean sprouts and chives. Continue to stir-fry until the vegetables are cooked. Taste and adjust the seasoning by adding more salt or sugar to taste. If the noodles taste bland, add a little soy sauce / fish sauce to taste.

Transfer the Mee Siam onto a big serving bowl and garnish with the omelet strips, chopped scallions, chili and lime wedges. Serve immediately.

Cook’s Note: can’t get kalamansi limes? then using regular lime.

Sweet and Sour Fish

Ingredients:

1 whole fish, about 400g

Gravy:

1/2 onion, chopped
1 teaspoon preserved soy bean paste (tau cheo)
100ml water
4 tablespoons tomato sauce
1 red chilli, finely pounded
1 tablespoon light soy sauce
Sugar, to taste
1/2 teaspoon cornstarch, mix with 2 tablespoons of water

Garnishing:

Coriander leaves

Method:

1) Clean the fish, wash and drain. Steam the fish until cooked, about 8 minutes. Remove and set aside.
2) To prepare the gravy, heat up 2 tablespoons of oil in a wok. Add onion and stir-fry for 1-2 minutes, or until soft.
3) Add preserved soy bean paste and stir-fry until fragrant.
4) Add water, tomato sauce, pounded chilli, light soy sauce and sugar. Bring to a slow boil.
5) Add cornstarch solution and stir quickly for a few more minutes.
6) Pour the gravy over the steamed fish. Garnish with coriander leaves, serve.

Thai Coconut and Galangal Seafood Recipe

Ingredients:

Water, for blanching  

1 tablespoon oil 

1/2 onion,

cut into small pieces1/2 fresh red chili, 

sliced4 oz shrimp, 

shelled and deveined

4 oz scallops

4 oz cleaned squid,

cut into rings3/4 cup 

1 tablespoon chili garlic sauce

3 tablespoons coconut cream

1/2 teaspoon fish sauce or to taste

Method:

Heat up the water in a small pot. Quickly blanch the seafood until they are half-cooked, about 1 minute. Drain and set aside.

Heat up the oil in a wok over high heat. Stir-fry the onion and red chili, about 30 seconds. Add the seafood into the wok and do a few quick stirs. Pour in theWorldFoods Thai Coconut and Galangal Sauce. Add the chili garlic sauce, coconut cream, and fish sauce. Cook until the seafood is all cooked, dish out and serve immediately with steamed white rice.

Stir-fried Yam Leaf (Sweet Potato Leaf) with Belacan (Shrimp Paste)

Ingredients:

1 box of yam leaf (approximately 0.8 lb)
1 tablespoon of belacan/shrimp paste
2 red bird’s eye chilies or 1 regular red chili (remove seeds and thinly cut)
3 tablespoons cooking oil
3 cloves garlic (finely chopped)
1 tablespoon roasted chili paste
1 tablespoon dried shrimp
A few dashes fish sauce

Roasted Chili Paste:

A handful of dried chilies
2 tablespoon of cooking oil
Water

Method:

Grind the dried chilies and cooking oil in a blender. Add a little water while blending.

Heat the wok, pour some cooking oil and stir-fry the chili paste for about 3 minutes. Set aside.

Soak the dried shrimp in warm water for 10 minutes, then coarsely pound them using mortar and pestle. Set aside.

Cut the stems of the yam leaf. Keep only the tender part of the stems. Rinse with cold water and then set aside.

Fire up the wok to HIGH heat and add the cooking oil. Wait till smoke comes out from the wok then add in the chopped garlic. Do a quick stir, add in the belacan, dried shrimp, and roasted chili paste and continue stirring. As soon as you smell the pungent aroma of belacan, toss in the yam leaf. Stir continuously until the leaves started to wilt. Add in a few dashes of fish sauce, continue stirring (make sure the color of the vegetable remains green). Dish up and serve hot.

Cook’s notes:

1. In the US, sweet potato leaf (蕃薯叶) is marketed as yam leaf.
2. If you use water spinach, the recipe works the same.
3. Dried shrimps should complement the belacan instead of competing with it, so you don’t want to use too much of them.

Cambodian Lemongrass Shrimp

1 tablespoon oil

12 oz shell-on tiger prawn, headless and deveined
1 bottle World Foods Indochina Cambodian Pineapple Lemon Grass Stir-Fry Sauce(1 cup)
3-4 bird’s eye chilies, pounded
1/2 teaspoon Sriracha chili sauce
1/2 teaspoon fish sauce
2 tablespoons coconut milk
1 tablespoon water
5-6 Thai basil leaves, coarsely chopped

Method:

Heat up the oil in a stir-fry pan over high heat. Add the prawn and stir-fry for about 1 minute. Pour the stir-fry sauce into the pan and stir well with the prawn. Add the bird’s eye chilies, chili sauce, fish sauce, coconut milk and water. Bring it to boil. Add the basil leaves, dish out and serve immediately with steamed rice.

Indonesian Soto Ayam

Indonesian Soto Ayam

Ingredients:

1/2 chicken breast meat, skinless and deboned (cut into small cubes)
1 stalk of lemon grass (cut into 3 strips)
1 can of coconut milk
1 can of chicken broth
1 glass of water

Spice Paste:

1 teaspoon of coriander seeds
1 teaspoon of cumin seeds
4 shallots (chopped)
3 cloves of garlic (chopped)
2 pieces of turmeric (peeled and chopped) or 1 tablespoon of turmeric powder
2-inch piece of galangal (peeled and sliced)
2-inch piece of ginger (peeled and sliced)
1 tablespoon of fresh lime juice

Other ingredients:

2 cups of sliced cabbages
2 cups of bean sprouts
1/2 pack of vermicelli or 1 small package of glass noodles
2 limes, cut into wedges
2 hard-boiled eggs (cut into wedges)
1 stalk of spring onion (chopped)

Method:

Blend the spice paste in a food processor. Add some water if needed. Pour some oil in a pot and add in the spice paste. Stir the spice paste and wait for it to turn light brown. Add in chicken broth, coconut milk, lemon grass strips, and water. Once the broth starts boiling, add in chicken breast cubes. Cover the pot and lower the heat and simmer for 30 – 40 minutes. Add salt to taste.

Blanch beansprouts, pre-soaked vermicelli / glass noddles, cabbages in another pot of boiling water and transfer them into a bowl once they are cooked. Add in toppings of hard-boiled eggs, chopped spring onions and pour the hot chicken broth into the bowl. Serve hot with lime wedges.

Vietnamese BBQ Shrimp Vermicelli Recipe (Bun Tom Heo Nuong)

Serves 3

Ingredients:

8 oz rice sticks
12 medium-sized shrimp, shelled (but leave tail intact) and deveined
3 lettuce leaves, thinly cut
1/2 small cucumber, cut into thin strips
1 cup fresh bean sprouts
1/2 small carrot, peeled and cut into thin strips
Some cilantro leaves, coarsely chopped
Some mint leaves, coarsely chopped
Some perilla leaves, coarsely chopped (optional)
Some Thai basil leaves, coarsely chopped (optional)
3 tablespoons roasted peanuts, coarsely ground

BBQ Shrimp Marinade:

1 teaspoon fish sauce
3 heavy dashes black pepper powder
A pinch of turmeric powder

Method:

Cook the rice sticks according to the package instructions. Rinse with cold water thoroughly after cooking, drain in a colander and set aside.

Marinate the shrimp with all the ingredients in the BBQ Shrimp Marinade for 30 minutes. Prepare and cut all the vegetables and herbs.

Fire up your BBQ pit and grill the shrimp until they are properly cooked. Divide the rice sticks, vegetables and herbs into 3 portions and transfer them into 3 bowls. (The rice sticks should sit on top of the vegetables and herbs). Transfer 4 shrimps into each serving, sprinkle some ground peanuts, and pour some nuoc cham (fish sauce) into the noodles. Serve immediately.

Nuoc Cham (Fish Sauce or Vietnamese Dipping Sauce) Recipe

Ingredients:

1/4 cup fish sauce
1/2 cup warm water
1/4 cup sugar + 1 tablespoon sugar (if you like it sweeter)
3 tablespoon lime juice

Method:

Add fish sauce, water, sugar and lime juice in a small bowl and mix well. Make sure the sugar is completely dissolved.

Cook’s Notes:

1. To jazz up the taste, add some garlic chili sauce and mix well with the fish sauce (nuoc cham) before serving.
2. For the nuoc cham recipe, different brand of fish sauce tastes differently, so adjust the sugar, warm water level to your liking. If it’s too salty or strong for your taste, add more water and sugar.
3. For fish sauce, I recommend 3  Crabs brand Fish Sauce.

Angel Hair Pasta with Seafood

(Serves 3-4 people)

Ingredients:

2/3 pack angel hair pasta (12 oz pack)
1/2 bottle (10 oz.) pasta sauce
4 oz. rock shrimp
1/2 lb mussels
6 shrimp
2 calamari (cut into rings)
Italian sweet basil
8 cherry tomatoes (cut into halves)
3 gloves garlic (finely chopped)
1 tablespoon oyster sauce (or salt to taste)
2 tablespoons olive oil
Dried parsley flakes

Method:

1. Bring water to boil in a pot and add in the mussels. As soon as all mussels are open, transfer the pot to the sink and drain the water. Rinse the mussels with cold water to get rid of foams. Set aside the mussels.
2. Bring water to boil in a pot. Cook the angel hair pasta according to the instructions on the package.
3. While boiling the pasta, heat up a deep saute pan with some olive oil.
4. Saute the garlic for 30 seconds.
5. Add in all seafood except the mussels.
6. Once the seafood are cooked, add in the mussels and cover the saute pan for about a minute.
7. Add in oyster sauce (or salt to taste). Lower the heat to low.
8. Drain the cooked angel hair pasta and divide them equally into 3-4 servings.
9. Dish out the pasta sauce and pour it on top of the angel hair pasta.
10. Garnish with cherry tomatoes, sweet basil leaves, and spinkle some dried parsley flakes on the dish. Serve immediately.

Cook’s notes:

1. I used Prego brand traditional pasta sauce for this dish.
2. See my new napkin? Isn’t it cute? $2.00 each at Target!

Chili Crab

Ingredients:

1 Dungeness Crab (about 2 lb size)
1 sprig of coriander (chopped for garnishing only)
1 tablespoon of sugar
2 tablespoons of tamarind juice
Salt to taste
2 tablespoons of cooking oil
1/4 cup of water

Spice Paste:

8 dried red chilies (soaked in hot water and deseeded)
1 tablespoon of taucheo (soy bean paste/sauce)
3 cloves of garlic
1 inch of fresh ginger

Tamarind Juice:

5 seeds of tamarind
Water

Method:

1. Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.
2. Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finely blended or pounded.
3. Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds.
4. Heat up your wok and add cooking oil.
5. Stir fry the spice paste until fragant and spicy.
6. Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.
7. Add the green and juicy stuff from the shell and stir well.
8. Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.
9. Dish up, garnish with chopped scallions and serve hot.

Cook’s Notes:

1. If you are not sure how to clean the crab, you should get the Dungeness crab in Asian stores. They usually provide the cleaning and chopping services.
2. Use a mortar (or other similar kitchen tools) to crack the shells of the crab before cooking.
3. You can also use this recipe for cooking crab claws. If you do, make sure you crack the claws before cooking so the spices infuse the meat.