4 Tablespoons Tiparos Fish sauce
4 Tablespoons Bottled tamarind paste
1 Tablespoon Lime juice
1 Tablespoon Vinegar
4 Tablespoons Sugar
1 Tablespoon Siracha Chili Sauce (Optional)
2 Tablespoons Oil
3 to 4 Garlic cloves, rough chopped
1 1/2 Tablespoons Packaged salted turnip, minced
1 tsp Dried shrimp
3-4 cup BKM Chantaboon Rice stick
1 Tablespoon Paprika for color (Optional)
1/2 cup Sliced baked tofu, diced
1/2 cup (1-inch lengths) chicken, cut into thin strips
2 Eggs
8 Shrimp, peeled and cleaned
3-4 Green onions cut into 2-inch bias strips
1/4 cup Chopped dry-roasted unsalted peanuts
1 cup Bean sprouts

Soak noodles in warm water to cover 1 hour.

In a small bowl, stir together fish sauce, tamarind paste, limejuice, vinegar, Sriracha sauce and sugar. Set aside.

Heat wok over high heat. Add oil and coat pan completely. When pan starts to smoke, add garlic and stir 5 seconds. Add turnip, dried shrimp and tofu and stir-fry until they begin to soften, 3 to 4 minutes. Add chicken pieces and stir-fry until no longer pink, 1 to 2 minutes.

Push ingredients in wok to side and let oil settle in center of pan. Crack eggs into pan, making sure to break yolks. Lightly scramble until half-cooked, about 30 seconds. Combine with remaining cooked ingredients in pan.

Add shrimp and cook until chicken and shrimp are medium done, about 1 minute. Add 3 cups drained noodles and cook for about 2-3 minutes until soft. Add reserved sauce mixture and paprika and fold together until paprika evenly colors noodles and all liquid is absorbed, about 2 minutes.

Place green onions in center of noodles, and then spoon some noodles over green onions to cover and let steam 30 seconds. Stir in 3 tablespoons peanuts. Transfer to serving plate and garnish with bean sprouts and remaining peanuts.

Sources:

www.lasvegasweekly.com/blogs and

www.kcrw.com

1 lb carrots sliced
4-5 stalks celery sliced
1 onion
1 chicken cut-up or 4-5 chicken breasts with skin

Add Water to cover chicken. Boil Chicken, skim and add veggies. Add chicken bouillon cubes for flavor. Bring to boil and then turn heat down. Cook until veggies are soft. Remove Chicken and Onion. Skin chicken and cut into pieces to add to soup.

Chill Stainless Bowl and Beaters in Freezer.

Matzo Balls

4 eggs
Margarine
3/4 cup Matzo Meal

Separate Eggs. Egg Whites in Chilled Bowl. Egg Yolks in another dish

Beat Egg Whites with salt until they peak.

Add 2 tbl margarine and pepper to egg yolks and mash.

Fold Egg Yolks into Egg Whites.

Then fold Matzo Meal into the egg whites mixture. Put in Refrigerator for 20 min.

Drop mixture by spoonful into boiling soup and cover.

Cook for 15 min and then enjoy!

350 degree oven
cover vegetables with ketchup water and put meat on top of that. put on lid, after an hour, pull lid off a bit to let steam come out.

3 chicken tenders diced into bite size pieces
fusilli pasta
red pepper, diced
onion, diced
garlic, minced
salt
pepper
olive oil
lemon juice
frozen peas
raw pistachios
tumeric

dip chicken in flour and saute in olive oil til brown on both sides. rest.

saute garlic with red pepper and onion in olive oil. add chicken and mix. add pasta. then squeeze juice of 1/2 to 1 lemon. stir in some frozen peas and stir fry for a couple of minutes. then add pistachios and pinch of tumeric with a squeeze more of more lemon juices

serve.

take pinch of saffron and mix in warm water.

sweat (saute at low heat) the onion and red pepper in olive oil until soft
add rice and saute til it smells nutty
add 1 cup of chicken broth, and 1 cup of saffron infused water. spice with tumeric and cumin and corriander if you got em

bring to boil, then cover and lower heat. simmer for 20 minutes. turn off heat and let sit for 10 minutes. add pistachios, parsley and fluff.

serve

Ingredients

1 serrano chili or chili garlic sauce
1 clove garlic, sliced
3 tablespoons sugar
2/3 cup warm water
1 1/2 tablespoons fresh lime juice
5 tablespoons fish sauce
2 tablespoons finely shredded carrots for garnish (optional)

Preparation

Cut the chilis into thin rings. Remove one-third of the chilis and set aside for garnish. Place the remaining chilis, garlic and sugar in a mortar and pound into a course, wet paste. (If you don’t have a mortar, just chop with a knife or smash with a back of a spoon)

Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.

It will keep up to two weeks, but nuoc cham is best when freshly made.

Preparation

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

olive oil
1/2 medium onion diced
1 carrot diced
2 cloves garlic crushed
bunch of sliced mushrooms
10 shrimp
bunch of frozen peas
1 splash of worcestershire
3 splashes of fish sauce
1 tablespoon of tomato paste
1/3 – 1/2 jar of marinara sauce
good pour of red wine
dried basil
dried oregano
salt
pepper
1 pound linguini

Method

heat olive oil in medium sauce pan
saute at medium temperature the garlic, onions, and carrot
add the mushrooms and stir for a bit til coated with olive oil and beginning to cook
then add the tomato paste, marinara, worcestershire, fish sauce and red wine
stir and add a pinch of salt, fresh ground pepper, bazil and oregano to taste
keep mixing while adding bunch of shrimp. cook til pink
then add frozen peas
simmer til well mixed and cooked at low heat. about 15 minutes.

after the linguini is cooked al dente, drain.

plate with linguini and spoon sauce over. not too much. not too little. maybe add some fresh grated parmesan cheese.

that’s it.

Ingredients

1 1/2 tablespoons peanut or canola oil
3 cloves garlic finely sliced
1 lemongrass stalk finely chopped
1 1/2 tablespoons thinly sliced fresh ginger
1-2 lbs. medium shrimp, peeled and deveined, with tails intact. (trader joes has em by the bag)
2 cups snow peas, trimmed and cut into 3-4 strips lengthwise
6 scallions, cut into thin slices diagonally
1 tablespoon Chinese rice wine, shaoxing or dry sherry
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon corn starch mixed with water

Preparation

Heat a wok to very hot, add the oil, and swirl to coat the sides. Add the garlic, lemongrass and ginger and stir-fry for 1-2 minutes or until fragrant. Add the shrimp and cook 2-3 minutes or until they are pink and cooked.

Add the snow peas, scallions, rice wine, oyster and soy sauces, and toss until heated through and the vegetables start to wilt. Add corn starch and water to thicken sauce.

Serve with rice

2 sliced carrots
1 medium diced onion
2 garlic cloves minced
3 cups vegetable broth
1 1/2 cup diced green cabbage
1/2 cup sweet peas in pod
1/4 cup peas or corn
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 sliced zucchini

1. In large saucepan lightly oiled saute carrots, onion and garlic over low heat until softened, about five minutes.

2. Add broth, cabbage, sweet peas, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simme, covered, about 15 minutes or until beans are tender.

3. Stir in zucchini and peas/corn and heat 3-4 minutes. Serve hot. Makes four 1-cup servings.