Nom Pao/Banh Bao (Steamed Bun with Meat Filling)

INGREDIENTS FOR THE DOUGH:

1 cup of lukewarm WHOLE milk

2 teaspoons of active dry yeast

1/3 cup of sugar (add a Tablespoon more if you like your buns a tad sweeter)

4 cups of cake flour (may sub for all purpose flour)

2 teaspoons of Alsa baking powder or Rumford baking powder

2 Tablespoons of tapioca starch

1/2 teaspoon of salt

1 Tablespoon of vegetable oil

INGREDIENTS FOR THE FILLING:

1 pound of ground turkey (may sub for ground pork or chicken)

1/4 cup of minced woodear mushroom (may sub for any mushroom)

1/3 cup of finely chopped sweet onion

1 green onion chopped

2 teaspoons of sugar

1/2 teaspoon of salt

1/2 teaspoon of msg (optional)

1/2 teaspoon of white pepper

1 teaspoon of garlic powder

1 Tablespoon of fish sauce

1 Tablespoon of oyster sauce

1 egg

3 Tablespoons of plain breadcrumbs

YOU WILL ALSO NEED:

4 hard boiled eggs, each quartered (to make 16 pieces)

a steamer

16 parchment squares

water

vinegar

ice cream scoop (optional)

MAKE THE FILLING:

Into a large mixing combine all of the ingredients for the filling together and mix well. Cover and refrigerate until ready to use.

TO MAKE THE DOUGH:
1. Warm up milk until lukewarm (make sure it's not too hot!). Add in your sugar and active dry yeast. Stir and set aside until foamy.
2. Into a large mixing bowl, add in your cake flour, salt, tapioca starch, and baking powder. Stir until combined.
3. Make a well in the center of your dry ingredients, stir milk and yeast mixture, and pour it into your your large mixing bowl.
4. Using a wooden spoon, stir for about 30 seconds and then add in your vegetable oil. Stir again.
5. Dump your dough onto a clean work surface and knead by hand for an additional 3-5 minutes, until nice and smooth. Sprinkle in more flour as needed.
6. Put a bit of vegetable oil into the same large mixing bowl as earlier, and lightly coat the bowl all over. Add in your dough, toss to coat and cover with saran wrap (directly on the surface of the dough) for about an hour or until doubled in size.
7. Place dough onto clean surface, poke it all over with your fingers, and gently roll it into a log (about 16 inches long). Divide the dough into 8 equal sized pieces and cover with a clean dish towel until ready to use.

HOW TO ASSEMBLE:
1. Take one of your dough pieces and cut it in half. Place the other piece back under your dish towel. Flatten your dough using your hands, and then bring the dough under itself to create a smooth rounded ball. Place ball on counter and using a rolling pin, roll it out flat, making sure it's thick in the middle and thinner as you go out.
2. Place about two Tablespoons of meat filling (use an ice cream scoop for even sized fillings) in the middle of your dough then add a piece of egg on top. Bring up the dough up over the egg and meat filling, and pinch to seal. Place shaped dough onto a parchment square and repeat steps with the other pieces of dough.
3. Put enough water into your pot for steaming. How much you use will depend on how big your steamer is. Add in 1/4 cup of vinegar. Add on your steamer compartments. (I stack two on top of each other, but only place the buns in the top compartment only.) Cover with a lid. With your stove on medium high heat, bring the water to a rolling boil and allow the steamer to get nice and hot for a 5 full minutes.
4. Place your shaped buns into the hot steamer (you may need to work in batches) and steam for about 25 minutes or until filling is cooked through. Serve hot or wait for them to cool down, saran wrap, and place them into the fridge for up to two days. These microwave really well! :)

NOTES:

-You may sub for all purpose flour but using cake flour will yield in a much softer and whiter bun.
-You may make ahead: scoop out your meat filling onto baking sheet fitted with foil, freeze, and then place shaped filling into ziplock baggies until ready to
use!

Beef Chow Fun

Straight up--If I was an inmate on death row, my one and only last meal, would be chow fun. Sounds crazy, huh? Chow fun is, and will always be, my most favorite thing to eat on the planet! Beef chow fun, shrimp chow fun....I LOVE ALL THE CHOW FUN'S IN THE WORLD.


INGREDIENTS:

2 pounds of fresh rice noodles (may use dried noodles: follow the directions on the packaging)

8 ounces of sliced beef (I like to use tri-tip)

1 small bunch of sliced Chinese broccoli

3 scallions cut 1 1/2 inch in length

half of a white onion, sliced

4 cloves of chopped garlic

1 teaspoon of corn starch

garlic powder

fish sauce

oyster sauce


FOR THE SAUCE:

3 Tablespoons of double black soy sauce (or dark soy sauce)

2 Tablespoons of light soy sauce

2 Tablespoons of oyster sauce

2 Tablespoons of sugar

2 teaspoons of Mirin

1/4 cup of water

black pepper to taste



INSTRUCTIONS:

1. Start off by making your sauce: place all of your sauce ingredients into a small saucepan and bring it to a quick rolling boil. Stir just until sugar dissolves. Remove from heat and set aside for later use.

2. Separate your fresh rice noodles. If using dried noodles, follow the directions on the packaging. Set aside.

3. Marinade your beef with 3 Tablespoons of your reserved sauce. Add 1 teaspoon of corn starch. Mix well. Set aside.

4. Into a hot skillet or wok, add in a bit of water. Add in your sliced Chinese broccoli, pinch of salt, and black pepper. Stir, cover with lid, reduce heat to medium, and steam for 5 minutes. Remove lid, stir, and place into colander to remove any excess liquid. Set aside.

5. Into the same skillet on medium-high heat, add in a bit of oil. Add in your marinaded beef slices. Add garlic powder, fish sauce, and oyster sauce to taste. Cook just until no longer pink. Set aside.

6. Wipe down your skillet before using. On medium-high heat, add in 2 Tablespoons of oil and chopped garlic. Cook until fragrant. Add in all of your noodles, making sure to separate them in the process. Pour in the rest of your reserved sauce, sliced onions, and sliced scallions. Cook on high heat until the noodles are well coated. Remove from heat and serve immediately!

NOTES: *I've only used this sauce recipe with fresh rice noodles. If using cooked, dried noodles, I would recommend using only half of the sauce, at first, and then gradually adding more sauce to taste.

*Do not cut the sauce recipe in half. If you plan on using only 1 pound of noodles, then use only half of the chow fun sauce. Store the other half in an airtight container, and place it into the fridge for later use. :)

Banh Xeo (Asian Sizzling Crepes)

These savory, sizzling crepes are a real crowd-pleaser in the summertime. They are light, crispy, and packed with so much flavor! You may use whatever filling combination you'd like! Some favorites are ground chicken, and pork belly. You are also free to add as much or as little crepe batter when you're frying these up. If you'd like a thicker crepe, simply add a bit more crepe batter into the pan while swirling it around in the hot pan. The thicker the batter, the longer it will take to make them crispy. For EXTRA crispiness, after you've added in your ground pork and blanched bean sprouts, turn your heat down to low, cover with a lid, and continue to cook for another 2-3 minutes (or until crunchy), remove lid, and continue with flipping your crepe over as instructed.

INGREDIENTS:

10 ounces of rice flour

2 ounces of corn starch

1 teaspoon of tumeric

1 tsp of salt

yellow food coloring

1 Tablespoon of olive oil (may sub for vegetable oil)

1 (14 ounce) can of coconut cream

3 1/2 cups of club soda

FOR THE FILLING:
2 pounds of ground pork

4 cloves of chopped garlic

4 Tablespoons of water

1 Tablespoon of oyster sauce

1/2 Tablespoon of fish sauce

1/4 tsp of sugar

lots of black pepper

msg (optional)

YOU WILL ALSO NEED:
bean sprouts (I use about half of a large bag of beansprouts for this whole recipe)

1 whole onion, sliced

1 1/2 pound of cooked shrimp meat (I like to buy them fresh from the seafood counter)

GARNISHES:

one head of lettuce

assortment of mints

cilantro

basil

Thai chili peppers

FOR THE SWEET AND SOUR DIPPING SAUCE:
1/2 cup of sugar dissolved in 3/4 cup of very hot water

1/4 cup of good fish sauce ( I like the Three Crabs Brand)

3-4 Tablespoons of vinegar

crushed roasted peanuts (optional)

INSTRUCTIONS:
1. Into a large mixing bowl, add in your rice flour, cornstarch, tumeric, salt, oil, food coloring, coconut cream, and club soda. Mix well using a wire whisk. Cover tightly with saran wrap, and allow to rest in the refrigerator overnight, or for at least 4 hours before using.

2. Soak your veggies in some cold water, and clean them VERY WELL. Drain, pat them completely dry (or a salad spinner works wonders!), and place them on a large platter. You may choose to cut up your lettuce into thin strips, but I would leave everything else whole.

3. Bring a pot of water to a boil, add in your bean sprouts, and cook for about 2-3 minutes, or until just softened. Drain, and run some cold water through the bean sprouts to prevent them from over cooking. Set aside.

4. Into a large skillet on medium-high heat, drizzle in some oil. Add in your chopped garlic and cook until fragrant. Add in your ground pork and cook until no longer pink. Drain, and using a paper towel, wipe off any excess oil from the skillet. Add your ground pork back into your skillet, and add in your water, oyster sauce, fish sauce, sugar, lots of black pepper, and msg (if using). Taste check for seasoning. (You don't want it overly salty, just not bland either) Place your seasoned ground pork into a large dish until ready to use.

Get your work station ready! Make sure you have everything around you, next to your stovetop, ready to use: sliced onions? Check. Shrimp? Check. Blanched bean sprouts? Check. Seasoned ground pork? Check.

5. (Make sure you mix your crepe batter well before you begin. The rice flour and cornstarch will have settled on the bottom of the bowl, and this is normal. ALWAYS give it a good stir if it's been sitting, undisturbed, for a while.) Into a non-stick skillet on medium-high heat (make sure pan is HOT), drizzle in a bit of oil. Add in a few slices of onions and cooked shrimp. When onion and shrimp start to brown, add in a thin layer of batter. In my pan, I use about 1/4 cup of batter each time (how much batter you pour in depends on the size of your pan, and how thin/thick you like your crepes). Quickly, using your wrists, swirl your batter all around the pan until it's evenly distributed. When the outer edges of the crepe begin to crisp up or pull away from the pan, add in a handful of ground pork, and some bean sprouts. (I don't like to overfill my crepes, but to each their own. :)) Continue to cook until desired crispiness. When ready, flip over one side of the crepe to cover your filling, remove from pan, and serve immediately!

NOTES:

*This recipe makes a lot of crepes. Scale down the recipe by half if you wish.

*Crepe batter sits well in the fridge for up to three days. Stir well, after you take it out of the fridge and always allow it to come to room temp (at least 30 min) before using.

*A good non-stick pan is key! If your pan sucks, your crepes will suck. THE END.

*FOR EXTRA CRISPINESS: after you've added in your fillings onto the crepe, cover the pan with a lid, turn down heat to LOW, and cook for another 2-3 minutes, or until desired crispiness.

*If you are making a lot of crepes at once, make sure you separate each crepe with some foil to prevent them from sticking to each other. I usually serve two at a time for each plate, and then place the rest of the crepes on a large platter, separating each one with some foil.

Prahok Dipping Sauce with Steak

I have never met a Cambodian, nor an Asian person for that matter, that didn't love prahok! This stinky, spicy, and sour dipping sauce is a staple in all Cambodian homes! It's most often paired with slices of juicy steak, and a nice assortment of herbs and veggies of your liking.

INGREDIENTS:

1/2 to 2/3 cup of boneless prahok

2 Thai green eggplants

2 Red Thai chili peppers

1/4 tsp of chili flakes

1/2 a stalk of chopped lemongrass

2 cloves of crushed garlic

4 sawtooth coriander leaves

small handful of cilantro

4-5 sprigs of mint

1/4 tsp of msg

1 tsp of sugar

1/4 cup to 1/2 cup of boiling water

1-2 limes

YOU WILL ALSO NEED:
2-3 Sirloin steaks

Steak seasoning (may sub with a pinch of salt, pepper, onion, and garlic powder)

INGREDIENTS:

1. Start off by seasoning the top side of your sirloin with some steak seasoning. If your steak is cold, allow it to come to room temp (about 30 minutes) before frying. Work on your dipping sauce until your steaks are ready to cook.
2. Take your prahok and place it on your cutting board. Pound it with your butcher knife until it is mostly smooth, and made into a paste.
3. Flatten out your prahok, and place your crushed garlic and red chili peppers right on top of it. Continue to pound/chop everything with your knife, making sure that your garlic and peppers are finely grounded into the paste.
4. Continue using the same process by adding in 1 chopped Thai green eggplant (save the other chopped eggplant for later), 1/2 stalk of chopped lemongrass, cilantro, sawtooth coriander, mint, sugar, and msg.
5. Place your prahok mixture into a medium sized bowl, sprinkle in some chili flakes, and start off by adding in 1/4 cup of boiling water. Mix well.
6. Squeeze in 1 lime, mix well, and give it a taste check. Add more lime and water as needed for taste and consistency. (I ended up adding a bit more water, and half of another lime)
7. Into a hot skillet, drizzle in some oil. Add in your steak, seasoned side down, and cook for about 2 1/2 minutes. Season the top with more steak seasoning, flip your steak over, and cook for an additional 1 1/2 minutes, or until cooked to your liking. (My steak was thin, and I like my steak cooked "medium" so it was done in under 4 minutes)
8. Slice your steak and serve with your prahok dipping sauce! YUM!

NOTES:
*Leftover prahok may be kept in an airtight container in the fridge for up to one week. Add more fresh herbs as needed.

Ginger and Chicken Stir Fry (Cha Kngey)

This ginger and chicken stir fry is one of my go-to recipes for summer. It's quick, easy, flavorful, and we all already know just how good ginger is for the body.



INGREDIENTS:

1 pound of boneless/skinless chicken thighs

3 ounces (1 full cup) of ginger sliced julienne

3 cloves of chopped garlic

half of a small onion, roughly chopped

4 bunches of green onion, cut about 1- 1 1/2 inches wide

dash of sesame oil



FOR THE SAUCE/MARINADE:

2 teaspoons of sugar

1/2 Tablespoon of fish sauce

1 Tablespoon of oyster sauce

1 Tablespoon of dark soy sauce

1/4 cup of water (may use more later)

black pepper to taste

1/2 Tablespoon of cornstarch



INSTRUCTIONS:

1. Cut up your chicken into bite sized pieces and set aside.

2. Into a small mixing bowl, add in your sugar, fish sauce, oyster sauce, dark soy sauce and water. Mix well.

3. Pour your sauce mixture over your chicken. Mix well. Add in some black pepper, and 1/2 Tablespoon of cornstarch. Mix again, and set aside.

4. Into a hot skillet, add in some olive oil. Stir fry your ginger for 2-3 minutes, or until softened.

5. Add in your chopped garlic and cook until fragrant.

6. Add in your marinaded chicken (including the sauce), into your skillet, turn up the heat a bit, and cook for about 15 minutes, stirring frequently.

7. When chicken is almost cooked through, add in your chopped white onion. Stir, and add a bit more water if necessary. Taste check for seasoning and cook for additional 3-5 more minutes.

8. Add in your green onions and cook for 1-2 more minutes, turn off heat, and drizzle in a bit of sesame oil.

Prahok Ktiss (Spicy Pork Dipping Sauce)

INGREDIENTS:

1 pound of ground pork

1 (13.5 fl. oz) can of coconut milk (you will not use all of it)

3 Tbsp of prepared kreung (lemongrass paste)

1 Tbsp of Korean hot pepper paste

1/2 tsp of tamarind powder

1 Tbsp of sugar

2 Tbsp of creamy prahok

3/4 cup of peas

3-4 Thai red chili peppers (optional)

hot chili oil

fish sauce to taste

INSTRUCTIONS:


1. Dry roast your peas (and peppers), and then set them aside.
2. Pour half a can of coconut milk into a hot skillet. When it bubbles, add in your kreung, hot pepper paste, and creamy prahok. Stir until smooth.
3. Add in your ground pork and cook until no longer pink.
4. Stir in your tamarind powder and sugar.
5. Once cooked, taste for seasoning, and then add in your fish sauce. Add more coconut milk if you wish. It should be slightly salty, sweet, and spicy!
6. Add in your dry roasted peas and chili peppers (if using).
7. Cook until liquid has reduced down to half.
8. Turn off heat. Allow to cool down slightly before placing in small serving bowl.
9. Finish off with a drizzle of hot chili oil and serve with your favorite assortment of fresh vegetables.

NOTES: The measurements given are approximate. Please adjust seasoning as needed. :)

Kreung (Lemongrass Paste)

Kreung is probably one of the first things you learn how to make if you're Khmer. And if you've never learned before, well then...let me show you! :)

This lemongrass paste is at the heart of many Khmer dishes. The aroma from the fresh lemongrass, lime leaves, and galangal, make for an inviting dish, that'll surely bring back those childhood memories of your mom or pops, cooking away in the kitchen.

INGREDIENTS:

3 lemongrass stalks trimmed and finely chopped

1 small shallot finely chopped

2 large chili pods soaked in water for 2-3 hours until softened

6-10 lime leaves finely chopped

1 handful of galangal finely chopped (about 29 grams)

half a head of garlic peeled and crushed

1/4 tsp of salt

1/2 tsp of turmeric

INSTRUCTIONS:

1. After your chili pods have softened, drain them, remove the stems and seeds, and then finely chop it.
2. Into a food processor, add in your lemongrass, lime leaves, and galangal. Pulse for 1 minute.
3. Add in your chopped chili and pulse for 30 more seconds.
4. Finally, add in your shallots and garlic and continue to pulse for 1 more minute.
5. Put your fresh lemongrass paste in an air tight container, and store it in the fridge. I recommend using it within 2 weeks.

NOTES:

If you are NOT using shallots, I recommend using a mortar and pestle for this recipe. Start by pulsing your lemongrass, lime leaves, and galangal in a food processor, and then dump the mixture into your mortar. Pound the lemongrass mixture until it creates a paste. Finally, add in your chopped chili and garlic cloves and continue to pound it, until done.

Nom Plai Ai (glutinous rice balls filled w/palm sugar)

If you are Cambodian and looooove your desserts like I do, then these sweet little suckers need no introduction. They are like...little soft pillows, filled with happiness and joy and then off topped with a little bit of heaven.

You do get what I'm saying, right?!?



Ingredients:

For the dough:

1 lb of glutinous rice flour

1 1/2 cups-2 cups of LUKE WARM WATER

A pair of food safe gloves

To make the filling:


8 small pieces of palm sugar (about 4.4 ounces)
2 Tbsp of water
*makes about 28 dime sized balls

Other ingredients:


shredded unsweetened coconut
some coconut oil or vegetable oil

INSTRUCTIONS:


1. Place your palm sugar into a microwave safe bowl and then add in your water. Cover with saran wrap and microwave on HIGH for 1 minute. Drain out all excess water and stir until smooth.
2. Let your palm sugar firm up SLIGHTLY (about 2 minutes) and begin to roll them into dime sized balls. Work quickly because as it cools, it becomes more difficult to shape. Place palm sugar balls onto parchment paper and set aside.
3. Pour your glutinous rice flour into a large (very large, if you have it) mixing bowl, and add in 1 1/2 cups of luke warm water. Begin to work the water into the dough until it forms a ball. If you need to, add the rest of the water in and continue to work the dough. Once it starts to come together, continue kneading for about 3 more minutes. When done, cover with saran wrap.
4. Boil a large pot water.
5. Take a small piece of dough and work it into a nice, smooth ball. Use your thumbs and flatten it out and place a piece of palm sugar in the middle. Using your fingers and hands, close and then smooth out the seams. Gently, smooth out the finished balls by using the circular motion as seen in the video, below. Place them on parchment paper until ready to cook.
6. Add your balls into the boiling water (being careful not to overcrowd) and cook them until they float to the top. Place them into a colander to drain slightly. THE FILLING WILL BE EXTREMELY HOT! Please allow several minutes to pass before consuming!!
7. Roll your glutinous rice balls into some coconut oil (this prevents them from sticking to one another) and then top them off with some shredded coconut.
NOTES:
As soon as you've made your dough, you must use it immediately. The longer it sits out, the more dry the dough will become and then it will be a pain to work with! In the video, I placed the rice balls onto mini cupcake liners but I recommend against this! They still stuck like crazy to the liner and I MAY or MAY HAVE NOT eaten a few cupcake liners in the process because they were THAT GOOD. Maybe if you generously coated them in coconut oil first, they wouldn't stick as much. Also, it's good to have some extra rice flour on hand just in case your dough is too wet.