Taro pork spring roll

• Ingredients :
  • 1 lb Grounded pork
  • 4 Cloves garlic, minced
  • 2 Yellow onions, finely chopped
  • ½ Teaspoon salt
  • 1 Tablespoon fish sauce
  • 1 Tablespoon sugar
  • ¼ Teaspoon black pepper
  • 1 Cup shredded carrot
  • 1 Cup shredded cabbage
  • 2 Cups shredded taro root
  • 1 Small package, 1.7 oz bean thread noodles, soaked in hot water, drained and chopped
  • 1 Package, 25 pieces spring roll shells
  • 1 Egg , use egg white only
  • 6 Cups vegetable oil for fry spring rolls
• Procedures :
  In a large bowl, mix grounded meat with garlic, onion, salt, fish sauce, sugar and black pepper.
  Add shredded carrot, cabbage, taro root and bean thread noodle, mix wells and set a side.
  Gentle pulls out each spring roll shell to separate from other shells.
  Lay one sheet flat on a cutting board or plate, spoons some meat filling and put on 1/3 of the shell.
  Wrap meat filling in spring roll shell, roll it tight and seal the end with egg white. Continue make spring roll till filling gone. This recipe makes 25 large spring rolls.
  If you haven’t made spring roll before, look at the back of the covered spring roll pastry package, it has illustrated instruction for you to follow.
  Heat oil in a large skillet or wok in medium temperature.
  When oil is hot, deep fry spring roll till it golden brown.
  Removed spring rolls and rest it up right in a colander covered with paper towel to drained excessive oil.
  Serve hot with lettuce, fresh mix herbs and sweet fish sauce dipping.

Sweet fish sauce

• Ingredients :
  • ¼ Cup hot water
  • ¼ Cup sugar
  • 1/3 Cup fresh lime juice, approx 2 lime
  • 1/3 Cup fish sauce
  • 3 Chopped hot chili pepper or to your taste (option)
  • 1/3 Cup roasted peanut, crushed (option)
• Procedures :
  
  In a small bowl, mix hot water with sugar till sugar dissolved.
  Add lime juice, fish sauce and hot chili pepper together, mix well and set a side to cool.
  Top with crushed roasted peanut before serve.

Beef spring roll

Ingredients :

• 1 lb Lean grounded beef
• 2 Cloves garlic,minced
• 1 Cup diced yellow onion
• 1 Cup diced jicima
• 1 Tablespoon sugar
• 1 Tablespoon soy sauce
• 1 Tablespoon oyster sauce
• 1 Tablespoon fish sauce
• 1 Teapoon cornstarch
• ¼ Teaspoon black pepper
• 1 Package,50 pieces spring roll pastry shells
• 1 Egg, egg white only
• 6 Cups vegetable oil for deep fry

Procedures :
In a large bowl , mixed grounded beef with garlic, onion and jicima together, add sugar, soy sauce, oyster sauce, fish sauce, corn starch and black pepper, mix well and set it a side.
Gentle pulls out each spring roll shell to separate from other shells.
Lay one sheet flat on a cutting board or plate, spoons some meat filling and put on 1/3 of the shell.
Wrap meat filling in spring roll shell, roll it tight and seal the end with egg white. Continue to make spring roll till filling gone.
If you haven’t made spring roll before, look at the back of the covered spring roll pastry package it has illustrated instruction for you to follow.
Heat oil in a large skillet or wok in medium temperature.
When oil is hot, deep fry spring roll till it golden brown.
Removed spring rolls and rest it up right in a colander covered with paper towel to drained excessive oil.

Chicken spring roll

• Ingredients :
  • ½ lb Fresh grounded turkey or chicken
  • 1 Cup chopped yellow onion
  • 3 Cloves minced garlic
  • 2 Cups shredded cabbage
  • 1 Cup shredded carrot
  • 1 Tablespoon fish sauce
  • 1 Tablespoon soy sauce
  • 1 Tablespoon sugar
  • ½ Teaspoon black pepper
  • 1 Package, 25 pieces spring roll shells
  • 1 Egg, use egg white only
  • 6 Cups vegetable oil to fry spring rolls
• Procedures :
  In a large bowl, mixed grounded meat with onion, garlic, cabbage and carrot together, add fish sauce, soy sauce, sugar and black pepper, mixed well and set it aside.
  Gentle pulls out each spring roll shell to separate from other shells.
  Lay one sheet flat on a cutting board or plate, spoons some meat filling and put on 1/3 of the shell.
  Wrap meat filling in spring roll shell, roll it tight and seal the end with egg white. Continue to make spring roll till filling gone.
  If you haven’t made spring roll before, look at the back of the covered spring roll pastry package it has illustrated instruction for you to follow.
  Heat oil in a large skillet or wok in medium temperature.
  When oil hot, deep fry spring roll till it golden brown.
  Removed spring roll, rest it up right in a colander covered with paper towel to drained excessive oil.
  Serve hot with lettuce, mint or mix herbs and sweet fish sauce dipping.

Pork spring roll

• Ingredients :
  • 1 lb Grounded pork
  • 4 Cloves garlic, minced
  • 2 Cups chopped onion
  • 1 Tablespoon sugar
  • 1 Tablespoon fish sauce
  • 1 Cup shredded carrot
  • 2 Cups shredded cabbage
  • 1 Tablespoon soy sauce
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper
  • 1 Package, 25 pieces spring roll shells
  • 1 Egg, egg white only
  • 6 Cups vegetable oil for deep fry spring rolls
• Procedures :
  In a large bowl, mixed grounded pork with garlic, onion, sugar and fish sauce together, add shredded carrot, cabbage, soy sauce, salt and black pepper, mix well and set a side.
  Gentle pulls out each spring roll shell to separate from other shells.
  Lay one sheet flat on a cutting board or plate, spoon some meat and put on 1/3 of the shell.
  Wrap the meat filling in spring roll shell, roll it tight and seal the end with egg white. Continue make spring roll till filling it gone.
  Note:If you haven’t made spring roll before,look at the back of spring roll pastry package. It has illustrated instruction for you to follow.
  Heat 6 cups oil in large wok or skillet with high temperature.
  When oil is hot, turn temperature down to medium and deep fry each spring roll till it crispy and golden brown.
  Removed spring roll when done and put it on a plate covered with paper towel to drained excessive oil.

Bake chicken wings

• Ingredients :
  • 2 Tablespoons light brown sugar
  • 1 Tablespoon honey
  • 1-½ Tablespoons oyster sauce
  • ¼ Teaspoon paprika
  • 1 Teaspoon hot Tabasco chili sauce or to your taste (option)
  • 1-½ lbs (approx 10 wings)chicken wings
  • 1 Tablespoon soy sauce
  • ½ Tablespoon fish sauce
  • ¼ Teaspoon salt
  • ½ Teaspoon fresh lemon juice
  • 1 Teaspoon grated fresh ginger root, or ½ teaspoon grounded ginger powder
  • 2 Cloves garlic, minced
  • 1 Stalk green onions, minced
  • ¼ Teaspoon black pepper
• Procedures :
  In a small bowl, mix brown sugar with honey, oyster sauce , paprika and hot sauce together, set a side.
  Cut wings at joints. Discarded tips and places wings in a baking dish.
  In a small bowl, mix soy sauce with fish sauce, salt, lemon juice, ginger, garlic, green onion and black pepper together.
  Pour sauce over chicken wings, mix well, covered baking dish and refrigerated over night or at least 4 hours.
  Pre heat oven at 350.
  Bake wings without cover for 1 hour or till golden brown.
  Brushed prepared honey sauce evenly on cooked wings.
  Return wings to oven, continue bake for 5 more minutes before serve.

Chicken nuggets with hoisin sauce

• Ingredients :
  • 3 Pieces skin and boneless chicken, cut to bite sizes
  • 2 Cloves garlic, minced
  • ½ Teaspoon salt
  • 1 Cup All purpose flour
  • 1 Tablespoon cornstarch
  • 1 Cup vegetable oil
  • 1 Tablespoon hoisin sauce
  • 1 Tablespoon fish sauce
  • 1 Tablespoon sugar
  • ¼ Cup water
  • 1 Teaspoon Tabasco hot sauce
  • 1 Teaspoon cornstarch
• Procedures :
  In a large bowl, put chicken, garlic, salt, flour and cornstarch together, mix well and set a side.
  Pre heat oil in a frying pan, when oil is hot, deep-fried chicken nuggets till it golden brown.
  Removed fried chicken nuggets from hot oil, put it on a plate covered paper towel to drain excessive oil, set a side.
  In a small sauce pan, mix hoisin sauce with fish sauce , sugar, water , Tabasco sauce and cornstarch together, mix well and cook in low temperature till sauce thicken .

Grilled ginger chicken wings

• Ingredients :
  • 1½ lb Chicken wings,about 10 wings
  • 2 Tablespoons soy sauce
  • ½ Teaspoon salt
  • 1 Teaspoon light brown sugar
  • 2 Tablespoons grated fresh ginger root
  • 3 Cloves garlic, minced
  • ½ Teaspoon paprika (option)
• Procedures :
  Put chicken wings in a large bowl with soy sauce, salt, brown sugar, ginger, garlic and paprika, mix well.
  Cover wings and refrigerated it for at least 4 hours or over night.
  Cook chicken wings on low heat grill until it tender and golden brown.

Ginger cabbage salad

Authentic Khmer salad with crisp cabbage, carrot and ginger root is delicious side dish with barbecue meat or grilled fish.
• Ingredients :
  • ½ Cup white vinegar
  • 4 Tablespoons sugar
  • 1 Teaspoon fish sauce
  • 1 Teaspoon salt
  • ½ Head of cabbage, chopped an inch in length
  • 2 Large carrot, peeled and sliced thin
  • ½ Cup fresh sliced ginger root
• Procedures :
  In a small bowl, mix vinegar with sugar, fish sauce and salt together, mix well.
  In a large bowl, mix cabbage, carrot and ginger together, pour prepared vinegar sauce over, mix well and set a side for couple hours before serve.

Grilled sesame beef

• Ingredients :
  • 1 lb Sirloin beef, sliced thin
  • 2 Cloves garlic, minced
  • 1 Tablespoon soy sauce
  • 1 Tablespoon oyster sauce
  • 1 Teaspoon fish sauce
  • 1 Tablespoon palm sugar or light brown sugar
  • 2 Tablespoons sesame oil
  • ¼ Teaspoon black pepper
  • ¼ Teaspoon cayenne pepper, (option)
  • 2 Tablespoons toasted sesame seeds
• Procedures :
  In a large bowl, mix beef with garlic, soy sauce, oyster sauce, fish sauce, sugar, sesame oil, black pepper, and cayenne pepper together, mix well.
  Covered bowl with lid and refrigerated meat over night or at least 4 hours before grill.
  Cook beef on hot grill with high temperature to your liking.
  When meat cooked sprinkles with toasted sesame seeds before serve.

Grilled beef with wild betle leaves

wild betel leaves is mean : la lot
NOTE: If you can't find wild betel leaves substitute with grape leaves.
• Ingredients :
  • 1 lb Grounded beef chuck
  • 2 Cloves garlic,minced
  • ½ Cup chopped yellow onion
  • ½ Teaspoon fish sauce
  • 1 Tablespoon soy sauce
  • ½ Teaspoon salt
  • 1 Tablespoon palm sugar, or light brown sugar
  • ½ Teaspoon five spice powder
  • 1 Tablespoon sesame or peanut oil
  • 1 Tablespoon whole black pepper
  • 2 Dozen large wild betel leaves
• Procedures :
  In a large bowl, mix grounded beef with garlic, onion, fish sauce, soy sauce, salt, sugar, five spice powder,oil and whole black pepper together, mix well and set it a side.
  Clean each wild betel leaf thoroughly then let it soak in cold water, so that when you grill it will prevents rapid burn to the leaves.
  Place a wild betel leaf on a cutting board and put some marinated meat on the larger top part of the leaf.
  Roll the leaf over the meat like egg roll, but don’t have to folds both sides of leaf, continue till done.
  Cook beef rolls on hot grill till it golden brown or to your liking.

Beef and pineapple kabob

• Ingredients :
  • 1½ lbs Sirloin or rib eye steak, cut chunks
  • 4 Cloves garlic, minced
  • 1 Tablespoon light brown sugar or palm sugar palm sugar
  • 2 Tablespoons soy sauce
  • 1 Tablespoon oyster sauce
  • ¼ Teaspoon salt
  • ¼ Teaspoon black pepper
  • ¼ Cup water
  • 1 Tablespoon vegetable oil
  • 1 Sweet yellow onion, sliced large wedges
  • ½ Fresh pineapple, cut chunks
  • 1 Fresh orange, cut into 8 wedges
  • 1 Red bell pepper, cut chunks
  • Bamboo skewers
• Procedures :
  In a large bowl, mix beef with garlic, sugar, soy sauce, oyster sauce, salt, black pepper, water and oil, mix well.
  Covered bowl with lid and refrigerated marinated beef over night or at least 4 hours.
  When ready to cook, threads and alternated beef with vegetables and fruits on each bamboo skewer.
  Cook it on hot grill till the meat done to your liking.

Lemon grass beef kabob

• Ingredients :
  • 1-1½ lbs Sirloin steak, sliced thin strips
  • 3 Cloves garlic, minced
  • 1 Stalk green onion, minced
  • 1/3 Cup fresh or frozen minced lemon grass
  • 3 Tablespoons soy sauce
  • 1 Tablespoon oyster sauce
  • 2 Tablespoons light brown sugar or honey
  • ¼ Teaspoon black pepper
  • 4 Chopped fresh hot chili peppers or to your tasted(option)
  • ¼ Cup water
  • 2 Tablespoons vegetable oil
• Procedures :
  In a large bowl, put beef with remaining ingredients together, mix well, covered bowl with foil and refrigerated it over night or at least 4 hours.
  When ready to cook, threads slice of beef through skewers, and cook it on hot grill till your liking.
  Serve hot with rice.
  Most Khmer Krom prefers beef kabob with peanut sauce

Peanut sauce

Creamy peanut sauce with a touch of curry and coconut milk is very delicious for dipping raw vegetables or grilled meat.
• Ingredients :
  • ¼ Cup Chau Doc coconut milk
  • ¼ Cup water
  • ¼ Cup fresh grounded roasted, unsalted peanut or 2 tablespoons creamy peanut butter
  • ½ Teaspoon fresh lime juice
  • ¼ Teaspoon curry powder
  • ¼ Teaspoon chili pepper or paprika
  • 2 Tablespoon palm sugar
  • ¼ Teaspoon salt
• Procedures :
  Put coconut milk and water in a small sauce-pan, simmering till sauce bubbling.
  Add peanut, lime juice, curry powder, pepper, palm sugar and salt, stirs, simmering till sauce boiling, removed from heat, set a side to cool off before serve.

Spicy barbecue beef ribs

• Ingredients :
  • 1 Tablespoon vegetable oil
  • 3-4 lbs Beef ribs
  • 1 Yellow onion, chopped
  • 3 Cloves garlic, minced
  • ½ Cup water
  • 1 Canned 8oz crushed pineapple
  • 2 Tablespoons soy sauce
  • 2 Tablespoons hoisin sauce
  • 2 Tablespoons hot sauce or Tabasco sauce(option)
  • ½ Cup ketchup
  • 1 Tablespoon honey
  • 3 Tablespoons light brown sugar
  • ¼ Teaspoon salt
  • ¼ Teaspoon black pepper
• Procedures :
  Pre-heat a skillet
  When skillet is hot, add oil and beef ribs, cook till ribs brown on both sides.
  Put ribs in a baking pan, add onion and garlic on top and set it a side.
  In a large bowl, mix water with pineapple, soy sauce, hoisin sauce, hot sauce, ketchup, honey, sugar, salt and black pepper together, mix well.
  Taste and adjust the sauce to your liking; for sweeter ribs add more sugar, for hotter add more hot sauce before pour barbecue sauce over the ribs, covered baking pan with aluminum foil.
  Bake in oven at 350 degrees for 1 hour or till ribs tender.

Fried stuffed tomato

• Ingredients :
  • ½ lb Grounded pork
  • 1 Clove garlic,minced
  • ¼ Cup chopped green onion
  • ¼ Cup already soaked bean thread noodles, chopped
  • ¼ Cup black fungus mushroom, soaked in warm water and chopped
  • 1 Teaspoon sugar
  • ½ Teaspoon soy sauce
  • ½ Teaspoon fish sauce
  • ¼ Teaspoon black pepper
  • 2 Large firmed tomatoes
  • 3 Tablespoons vegetable oil
• Procedures :
  In a large bowl, mix grounded pork with garlic, onion, bean thread noodle, black fungus mushroom, sugar, soy sauce, fish sauce and black pepper together, mix well, set it a side.
  Cut tomato in half, scoop out seeds, rinsed, drained, stuffed tomato with marinated grounded meat.
  Pre heat a skillet or wok.
  When skillet is hot, add oil, put stuffed tomato with meat side down, pan fry in low heat till it golden brown, carefully removed tomato’s shells out from meat patty and set a side.
  Turn the meat to other side, cook till golden brown, When meat done, put the tomato’s shells back on top of each meat patty and turn the meat side up and the tomato side down, cook tomato side for few minutes, removed stuffed tomato from the heat, and put tomato side down on serving plate.

Peanut pork patties

• Ingredients :
  • 1 lb Grounded pork
  • 2 Cloves garlic, minced
  • 3 Stalks green onion, chopped
  • ½ Tablespoon fish sauce
  • ½ Tablespoon soy sauce
  • ½ Tablespoon sugar
  • 1 Tablespoon peanut butter, or ¼ cup fresh roasted, grounded peanut
  • ¼ Teaspoon black pepper
  • 2 Tablespoons vegetable oil
• Procedures :
  In a large bowl, mix grounded pork with garlic, onion, fish sauce, soy sauce, sugar, peanut butter and black pepper, mix well, take some prepared grounded meat and make to a meat patty, continue till meat gone.
  Pre-heat a non stick skillet or wok with high temperature.
  When skillet is hot, turn cooking temperature down to low, add oil and put meat patties in, cook till both sides of meat patty golden brown.

Pork and taro dumpling

• Ingredients :
  • 1 Egg
  • ½ lb Grounded pork
  • 1 Cup grated taro root
  • 1 Clove garlic, minced
  • 4 Shallots(tiny onion), minced
  • 2 Stalks green onion, minced
  • ½ Teaspoon salt
  • 1 Teaspoon soy sauce
  • 1 Teaspoon sugar
  • ½ Teaspoon sesame oil
  • ¼ Teaspoon black pepper
  • 1 Package oval shapes dumpling shells
  • 3 Tablespoons vegetable oil for pan-fry dumpling(option)
• Procedures :
  Separated egg, put the egg white in a small bowl, set a side.
  In a large bowl, mix grounded pork with egg yolk, grated taro root, garlic, onions, salt, soy sauce, sugar, sesame oil and black pepper, mix well.
  Take a piece of dumpling shell out and put some meat filling in the middle shell.
  Brushes the edge of dumpling shell with egg white and fold it over to form half moon shape, use your fingers to pinch top shell together with bottom. Continue make dumpling till meat gone.
  FOR STEAM.
  Put dumplings in the steamer, steam for 1 hour or till the meat is cooked.
  Let it cool off few minutes before remove from the steamer.
  FOR PAN FRIED.
  Pre heat a non-stick skillet.
  When skillet is hot, add oil and dumpling in skillet, pan fried till golden brown, pour 1 cup water in skillet, covered with lid and cook till meat cooked.
  Serve hot with sweet soy sauce or sweet hoisin sauce

Hoisin dipping sauce

Tangy sweet and spicy hoisin sauce is delicious for dipping.
• Ingredients :
  • 3 Tablespoons hoisin sauce
  • 1 Tablespoon hot water
  • 1 Teaspoon sugar
  • 1 Tablespoon fresh lime juice
  • 1 Teaspoon Sambal Olekek chili paste
  • ½ Cup crushed ,unsalted roasted peanut
• Procedures :
  In a small bowl, mix hoisin sauce with water and sugar, stirs well till sugar dissolved. Add lime juice and chili paste, mix well.
  Top with peanut before serve.

Sweet soy sauce.)

Sweet tangy soy sauce is great for dipping meat, fish or vegetables.
• Ingredients :
  • ¼ Cup hot water
  • 2 Tablespoons sugar
  • 1 Tablespoon fresh lime juice
  • ½ Teaspoon Sambal Olekek chili paste
  • 1 Tablespoon soy sauce
  • ¼ Cup unsalted roasted peanut, crushed
• Procedures :
  In a small bowl, mix hot water with sugar till sugar dissolved.
  Add lime juice, chili paste and soy sauce, mix well.
  Top with peanut before serve.

Barbecue ribs

• Ingredients :
  • 2 to 3 lbs Pork ribs, cut out each spare of ribs
  • ½ Cup water
  • 3 Cloves garlic, minced
  • 2 Stalks green onion, minced
  • 1 Tablespoon soy sauce
  • 1 Tablespoon Ketchup or tomato paste
  • 1 Tablespoon palm sugar or light brown sugar
  • 1 Teaspoon honey
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • ½ Teaspoon cayenne pepper(option)
  • 2 Tablespoons vegetable oil
• Procedures :
  Put pork ribs in a large bowl or plastic bag, set a side.
  In a small bowl, mix water with garlic, onion, soy sauce, ketchup, sugar, honey, salt, black and cayenne pepper, mix well, pour marinade sauce on pork ribs, mix well and refrigerated it over night or at least 4 hours.
  Cook ribs on hot grill with low temperature, occasionally brushes oil on ribs to keep it from dry out.

Tamarind crab

• Ingredients :
  • 3 Maryland crabs
  • 1 Tablespoon tamarind juice,or 1 teaspoon Knorr tamarind powder
  • 1 Tablespoon sugar
  • 1/2 Tablespoon soy sauce
  • 1 Tablespoon fish sauce
  • 2 Tablespoons rice wine( option)
  • 3 Tablespoons vegetable oil
  • 4 Cloves garlic, minced
  • 4 Stalks green onion, cuts an inch in length
  • 4 Hot chili pepper, sliced (option)
  • ¼ Teaspoon black pepper
• Procedures :
  Clean and remove the top shell from the crabs and cut it body to 4 pieces. keep crab's roe (orange, reddish part inside the crab)separated in a small bowl and set it a side.
  In a small bowl, mix tamarind, sugar, soy sauce, fish sauce, and rice wine together, mix well and set a side.
  Heat up a large skillet or wok on high temperature.
  When skillet is hot, add oil, garlic, stirs, add crab, stirs, add crab's roe stirs well.
  Seasoning with prepared tamarind sauce, stirs well till crab turns darker color pink, add green onion, hot chili pepper and black pepper, stirs well.