Tuesday, July 9, 2013

Cashew Chicken

Serves 2 or more


1/2 skinless chicken breast, cubed 1/2"
1 teaspoon baking soda
1 tablespoon cooking oil
1 medium yellow onion, cubed 1/2"
1 big green pepper, cubed 1/2"
1 cup whole roasted cashew
4 thin slices of ginger
1 tablespoon cornstarch
1 tablespoon rice wine

To Make Sauce:

1 tablespoon oyster sauce
1 tablespoon rice wine
1 teaspoon sesame oil

Mix everything together until well blended.


Marinate the chicken breast in baking soda for 15 minutes. Sauté the chicken in cooking oil on high heat in a wok until opaque for about 12 minutes. Transfer to a plate. Brown the ginger in the wok, add the onion and green pepper, and cook for 2 minutes. Add the cooked chicken and combine together. Pour the sauce, mix well,  and cook for 2 minutes.  Add the cashew and mix around to incorporate all ingredients.

Vietnamese Fresh Spring Roll

Serves 6


12 small-sized fresh shrimps; cleaned, deveined, cooked, and sliced into half lengthwise
3 ounces bean thread noodle, cooked
English cucumber, sliced thinly or julienned
1 bunch leaf lettuce, wash well and cut to pieces
half a bunch cilantro, wash and discard 2" from bottom part
rice wrapper 

Spicy Peanut Sauce

1 cup peanut butter
3 tablespoons hoisin sauce
1 cup water
1 teaspoon chili garlic paste
2 tablespoons freshly squeezed lime juice
1 tablespoon soy sauce
1 tablespoon sugar

Mix everything together in a bowl until well blended.

Sweet Fish Sauce

fish sauce
freshly squeezed lemon juice
1 Thai Chili

Mix everything together in a bowl until well blended.


Wrap the Fresh Spring Rolls.  Get one rice wrapper and soak it in a bowl of warm water and lay it on a plate.  On one side of the wrapper, put a little of the lettuce, English cucumber, cilantro, bean thread, and two or three shrimps on top.  Wrap the mixture with the side of the wrapper closes to where you put the ingredients.  Then fold both ends of the roll inside,  at the same time, roll the fresh spring roll as tight as possible until you reach the end.  Seal with water.  Repeat the process until all ingredients are used.  When serving, cut each roll into 2 or 3 pieces with a sharp knife.  Serve with both the Spicy Peanut Sauce and the Sweet Fish Sauce.

*Makes about 6 to 8 Fresh Spring Rolls

Spicy Fried Catfish

Serves 4


1 big catfish, cleaned and cut 1/2" thick into fillets 
coconut or peanut oil, for frying 

Sauce Mixture

3 tablespoons palm sugar
2 tablespoons fish sauce
1 tablespoon oyster sauce
2 tablespoons red curry paste
3 large cloves garlic, minced
3 thin slices of fresh lemongrass
3 slices fresh Galangal - chopped finely
2 fresh Kaffir leaves - remove center vein and chiffonade very thinly
3/4 cup water
1 tablespoon canola oil
1/4 cup Kra-Chai (optional)

Mix all together in a bowl.

1 red bell pepper, sliced into 16 parts lengthwise
25 fresh Thai basil leaves


Fry the catfish fillets in a wok on high until crispy. Transfer to a serving plate. 

Fry the red pepper in the wok for 2 minutes. Fry the basil leaves for 1 minute.  

Remove all the oil to a bowl and leave 3 tablespoons and add the sauce mixture.  Cook until the sauce becomes creamy. Pour sauce on the fried catfish fillets. 

Garnish with fried red bell pepper and fried basil leaves.

Crispy Pata

Serves 4


1 whole pata (pork leg), clean
1 tablespoon salt
1 teaspoon black peppercorns
2 bay leaves
cooking oil, for frying


Boil the pata in water with salt for one hour or until tender. Let cool.  Keep in the refrigerator to dry uncovered overnight. 

Fry the pata until golden brown and crispy.

* Serve with spicy coconut vinegar, soy sauce, garlic, and bird's eye chili.

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