Peel, devein and mince 1 lb. Shrimp. Add 1 Tbsp. minced Garlic/Shallots, Ground Black Pepper and 1 Tbsp. Fried Garlic. Add some chopped Greed Onions and mix. Set aside.
Peel, cut and wash 1 large Squash. Stuff the Shrimp paste into the center of the Squash and set aside.
Fill a pot with about 5 cups Water. Bring to a boil and add in the stuffed Squash. Continue to let it simmer. Season the soup with 1 tsp. Sugar, 1 tsp. Salt, 1 tsp. Fish Sauce, 1 tsp. Mushroom Seasoning and continue to let it simmer until cooked. Add some Green Onions and Ground Black Pepper. Serve and enjoy with family meal!
Cut 1 lb. Pork into thick strips. Place in a bowl to marinate.
Add 1 tsp. minced Garlic/Shallots, 1/2 tsp. Mushroom Seasoning, 1/2 tsp. Sugar, 1 Tbsp. Oyster Sauce, 1/2 tsp. Ground Black Pepper, 1 tsp. Chili Powder and mix. Set aside for 15 minutes. After 15 minutes, add in 3 Tbsp. All Purpose Flour and mix. Fry until golden. Toast some Sesame Seeds.
Add 2 Tbsp. Olive Oil into a pan. Add 1 Tbsp. minced Garlic, 2 Tbsp. Fish Sauce, 1 Tbsp. Chili Powder, 2 Tbsp. Chili Sauce, 2 Tbsp. Sugar, 2 Tbsp. Water and bring to a high simmer. Add in some of the toasted Sesame Seeds and the fried Pork. Mix well. Serve and enjoy!
Clean 1 lb. Shrimp and set aside. Crack 1 dry coconut, you need 3/4 cup Coconut Water.
Using medium high heat, add 2 Tbsp. Olive Oil into a pan. Add 2 Tbsp. minced Garlic/Shallots. Add 2 Tbsp. Annatto Seed Oil. Add the Shrimp. Add 1 tsp. Mushroom Seasoning, 2 tsp. Sugar, 1/2 tsp. Salt and 3/4 cup Coconut Water. Bring to a high simmer for a few minutes. Add in Green Onions and 1 Tbsp. Fish Sauce. Continue to let it simmer for another few minutes. Add in 1/2 tsp. Chili Powder, 1/2 tsp. Ground Black Pepper and some more Green Onions. Remove from heat and enjoy!
Cut 1.5 lb. Fillet Fish and 5 Shrimp. Place in a food processor, remember to keep it cold. Process for about 1 minute. Open it up again and add in minced 1 tsp. Chili Pepper, 1 Tbsp. chopped Shallots, 1 Tbsp. Fried Shallots, 1 1/2 tsp. Sugar, 1/2 tsp. Salt, 1/2 tsp. Baking Powder, 2 tsp. chopped Dills, 1/2 tsp. Ground Black Pepper, 2 tsp. Fish Sauce and mix. When it turns into a paste, place in the freezer for 15 minutes. After 15 minutes, take it out of the freezer and turn on the food processor for 1-2 minutes. Remove the paste and mold it into a patty. Fry until golden. Enjoy!
Add 3 Tbsp. Oil into a pan and 3 minced Garlic. Fry until golden, remove from pan and place on a plate. Set aside.
Soak 5 Shiitake Mushroom until soften then cut into small bits.
Cut 1 Tofu Block into bite size pieces and place on a plate. Place in a steamer for 5 minutes. Remove from steamer and drain out any extra water.
Mince 7 oz. Pork. Place in a bowl to marinate. Add in 3 Tbsp. Fried Garlic, 1 tsp. chopped Shallots, 2 tsp. Sugar, 1/4 tsp. Dark Soy Sauce, 1 Tbsp. Oyster Sauce, 1 tsp. Soy Sauce, 1/2 tsp. Ground Black Pepper and mix. Set aside for 30 minutes.
After 30 minutes, add 1 Tbsp. Oil into a pan and 1 Tbsp. minced Garlic/Green Onions (white section). Using medium high heat, wait for the garlic to golden. Add in the marinated mince pork and Shiitake Mushroom. Cook for a few minutes and add in some Green Onion strips. Remove from heat.
Pour the minced meat over the steamed Tofu and enjoy with meal.
Clean 1.5 lb. Goat meat (cut into bite size pieces) with 1 cup Vodka and 1 Tbsp. Salt. Rinse with water.
Smash and cut 3 Lemongrass Stalk.
Place in a large bowl, add in some of the Lemongrass, 1 Tbsp. minced Garlic, 1 Tbsp. Mushroom Seasoning, 1/2 tsp. Salt, 2 tsp. Sugar, 1 Tbsp. Sate Sauce and mix. Set aside for 45 minutes.
After 45 minutes.
Using medium high heat, add in 4 Tbsp. Sate in a pot. Add 1 tsp. minced Garlic, Lemongrass and sauté for a few seconds. Add in the marinated Goat meat. Stir until the meat are semi cooked. Add in 6 cups Water and bring to a high simmer. Let it continue to simmer, add in 1 Tbsp. Fish Sauce and 3 tsp. Sugar. After 15 minutes of letting it simmer, add in 2 Carrots (cut bite size pieces) and 1 Onion. Continue to let it simmer until the Goat meat is well cooked and tender. Enjoy!
Add 2 tsp. Fish Sauce into a bowl. Add 2 tsp. Water, 2 tsp. Sugar, 1 Tbsp. Chili Sauce, 1/2 tsp. Chili Pepper Powder, 1/2 tsp. Ground Black Pepper and mix.
Add 2 Tbsp. Olive Oil into a pan, medium high heat. Add 2 Tbsp. minced Garlic. Add in the Fish Sauce mixture. Add 2 Tbsp. Water. Pour it into a bowl. Using the same pan, crack 15 Quail Eggs. Continue using medium high heat. Add in some chopped Green Onions. Spoon in the cooked Fish Sauce. When the eggs are cooked remove from heat and enjoy with some bread or rice.
Boil 1 lb. Spaghetti, drain out the water and set aside.
Add 1/3 cup water to a sauce pan and add in a pinch of Salt. Bring to a simmer. Add in 1/2 tsp. minced Garlic and add in 5 Shrimp. Remove from heat when it turns pink and remove the shell.
Using medium high heat, add in 1 Tbsp. Olive Oil into a wok. Add in 1 tsp. minced Garlic and some white section of Green Onions. Add in 3/4 cup Sate and the Spaghetti. Add 1 tsp. Mushroom Seasoning, 2 tsp. Sugar and mix. Add 1 Tbsp. Fish Sauce. Add in the Green Onions and Shrimp and 1/2 tsp. Ground Black Pepper. Serve with Lettuce and Boiled Egg. Enjoy!
Prep the Chicken Feet by removing the tip of the feet. Clean the feet with Salt and Lime Juice. Then rinse with water. Repeat twice and set aside.
Sauce
Squeeze 3 Tbsp. Calamansi Juice.
Using medium low heat, add 1 cup Sugar into a sauce pan. Add in 200 mL Water, 100 mL Fish Sauce, 1 tsp. Salt, 1 Tbsp. Chili Sauce, 50 mL Vinegar and mix. Remove from heat and let it cool. Then add in 3 Tbsp. Calamansi Juice and set aside.
Boil some water in a pot. Add in some Lemongrass stalk and Ginger Slices. Add in the Chicken Feet. Boil for about 10 minutes. After 10 minutes, remove the Chicken Feet and place in ice cold water to cool. Then drain out the water and set aside.
Slice some Calamansi, Ginger, Garlic, Lemongrass and Thai Chili Peppers.
Mix the Chicken Feet, sauce, Calamansi, Ginger, Garlic, Lemongrass and Thai Chili Pepper in a large bowl. Place in the fridge for at least 5 hours. Place in a sealed container, last up to 3 days in the fridge. Enjoy!
Pinch of Salt, Sugar, Mushroom Seasoning, Ground Black Pepper
Frying Oil
1 1/2 lb. Tomato
4 Tbsp. Annatto Seed Oil
2 Tbsp. minced Garlic
2 Tbsp. chopped Shallots
1 tsp. Mushroom Seasoning
1 1/2 Tbsp. Sugar
1 Tbsp. Salt
Green Onions
1 tsp. Chili Powder
1 Tbsp. Fish Sauce
1 tsp. Ground Black Pepper
Cilantro
Cut 1 lb. Chicken Breast into chucks and blanch the Chicken (add Salt and minced Garlic). Set aside.
Place Chicken in a bowl. Add 1 tsp. chopped Shallots and 1 tsp. minced Garlic, Pinch of Salt, Pinch of Sugar, Pinch of Mushroom Seasoning, Pinch of Ground Black Pepper. Mix. Set aside for 30 minutes. After 30 minutes, pan-fry until golden.
Process 1 1/2 lb. Tomato.
Add 4 Tbsp. Annatto Seed Oil in a pan. Using medium high heat. Add 2 Tbsp. minced Garlic, 2 Tbsp. chopped Shallots and Tomato. Mix. Add 1 tsp. Mushroom Seasoning, 1 1/2 Tbsp. Sugar, 1 Tbsp. Salt, Green Onions and Chicken. Let it simmer. Optional, add in 1 tsp. Chili Powder. Add 1 Tbsp. Fish Sauce, 1 tsp. Ground Black Pepper, chopped Green Onions and Cilantro. Enjoy with meal!
Fill a pot with some water and add a pinch of Salt.
Blanch 1 lb. Pork Ribs and 2 Chicken Breast (cut in chunks).
Drain out the water and rinse the Pork Ribs and Chicken Breast. Place the meat in a large bowl to marinate. Add 1/2 tsp. Turmeric Powder, 1 tsp. Salt, 2 tsp. Sugar, 1 tsp. Mushroom Seasoning, 1 Tbsp. chopped Shallots, 1 Tbsp. minced Garlic, 2 tsp. Annatto Seed Oil and mix well. Set aside for 30 minutes.
Chop some Onions and Fresh Turmeric. Place in a small bowl and set aside.
Using a wok, add in 3 Tbsp. Olive Oil and 3 Tbsp. chopped Onions/Turmeric. Sauté on hight heat. Add in the marinated Pork Ribs/Chicken Breasts. Stir for a few minutes and add in 1 tsp. Annatto Seed Oil.
Fill a large pot with 6 cups Water and bring to high simmer . Add in the sear Pork Ribs first. Set aside the Chicken. Let the soup simmer for 15 minutes before adding in the Chicken. After adding the chicken, continue to let the soup simmer for another 45 minutes. Then season the broth. Add 1/2 tsp. Salt, 1 tsp. Sugar, 1/2 tsp. Mushroom Seasoning and 1 Tbsp. Fish Sauce. You can adjust the seasoning to your taste.
Boil some Mi Quang Dried Noodle and drain out the water.
Assemble bowl by placing some Noodles, Quail Eggs, cooked Shrimp, Fresh Herb/Lettuce, ladle the soup with Pork Ribs/Chicken and crushed Roast Peanuts. Enjoy!
Cut 2 Chicken Breast into bite size pieces. Blanch the Chicken by boiling some water and adding in 1 tsp. Salt. Drain out the water and rinse with water. Set aside. Place the Chicken into a bowl. Add 1 tsp. minced Garlic, 1 tsp. chopped Shallots, 1/4 tsp. Salt, 1 tsp. Fish Sauce, 1/2 tsp. Mushroom Seasoning, 1 tsp. Sugar, 1/2 tsp. Ground Black Pepper and mix. Cover and set aside for 30 minutes. After 30 minutes, add in 3/4 cup Batter Flour and mix. Pan-fry until golden, remove and set aside.
Cut Bell Peppers and Onion into bite size pieces.
Add 3 Tbsp. Olive Oil into a wok. Add 3 Tbsp. minced Garlic. Sauce on high medium heat. Add in the Onions. Add 1 Tbsp. Fish Sauce. Add 1 tsp. Mushroom Seasoning. Add 2 Tbsp. Sugar. Add 1/2 tsp. Ground Black Pepper. Add 2 Tbsp. Water. Add in the fried Chicken. Add the Bell Peppers. Add in the Green Onions and Cilantro. Mix and toss. Remove from heat. Serve and enjoy!
Cut 2 Large Blocks of Tofu into cubes. Pan fry until golden, remove from oil and place on paper towels. Mince 3-4 Lemongrass stalk.
Add 3 Tbsp. Olive Oil into a pan. Add 2 Tbsp. minced Garlic and cook on medium high heat. Add in 5 Tbsp. minced Lemongrass. Add 1 tsp. Annatto Seed Oil. Cook until slightly golden and remove from heat.
Add 2 Tbsp. Annatto Seed Oil into a pan. Add in 1 Tbsp. minced Garlic and 3 Tbsp. minced Lemongrass. Cook on medium high heat. Add in some Green Onions (white bottom section). Add 2 Tbsp. Fish Sauce, 2 Tbsp. Sugar, 1 1/2 tsp. Mushroom Seasoning, 1/2 cup Water and mix. Add in the fried Tofu. Add in chopped Chili Peppers and let the Tofu simmer in the sauce for a few minutes. Add in some chopped Green Onions and the fried Lemongrass/Garlic. When the Tofu absorbed the sauce, add in some Ground Black Pepper. Enjoy with meal!
Add 1/2 cup Sugar into a bowl. Add 1/2 cup Fish Sauce. Add 1 cup warm Water. Mix. Pour in Calamansi Juice (1/2 cup). Add in the minced Garlic/Chili Pepper. Mix well and use as dipping sauce. Enjoy!
Boil 1 lb. Spaghetti. Drain out the water and set aside.
Place 1/2 lb. minced Pork in a bowl. Add 1 tsp. minced Garlic and 1 tsp. chopped Shallots. Add 1/4 tsp. Salt, 1/2 tsp. Mushroom Seasoning, 1/2 tsp. Sugar, pinch of Ground Black Pepper and mix. Set aside for 30 minutes.
Mince 1 1/2 lb. Tomatoes. Add 2 Tbsp. Olive Oil into a pan. Add 2 Tbsp. minced Garlic/Shallots. Add the minced Tomatoes. Add 1 tsp. Mushroom Seasoning, 2 tsp. Sugar and 1/2 tsp. Salt. Mix and cook on medium high heat.
Add 2 Tbsp. Olive Oil into a wok. Add in 2 Tbsp. minced Garlic/Shallots. Add in the minced Pork, add in some Green Onions and cook on medium high heat. Add in a pinch of Ground Black Pepper. Optional, add in 1/2 tsp. Chili Powder. Remove from heat. Add the cooked minced Pork into the Tomato sauce. Add in chopped Green Onions and Cilantro. Remove from heat and set aside.
Mix the Tomato with minced meat with the Spaghetti. Serve and enjoy!
Coat the King Crab Legs in All Purpose Flour. Fry the Crab Legs until lightly golden, remove from frying oil and set aside.
Mix 1/2 tsp. Tapioca Starch with 3 Tbsp. Water and set aside.
Add 2 Tbsp. Annatto Seed Oil into a sauce pan. Add 2 Tbsp. chopped Garlic/Shallots. Sauté for a few seconds. Add in 1 cup Tamarind Sauce and 4 Tbsp. Water. Cook on low heat. Add 2 tsp. Sugar. Add 2 Tbsp. Tapioca mixture. Add 1 Tbsp. Fish Sauce. Add 1/4 tsp. Ground Black Pepper. Add 1/2 tsp. Red Chili Powder. Bring to a simmer and remove from heat. Set aside the Tamarind mixture.
Using a wok, add in 2 Tbsp. Olive Oil. Add 2 Tbsp. minced Garlic. Cook on high heat. Add the Tamarind mixture, fried Crab and Green Onions. Mix and serve. Enjoy!
1 cups Hot Water and add in 1 cup Fresh Tamarind. Stir until the Tamarind seed is visible, remove the seeds. Use a strainer to help separating the seeds and water.
Using a pan, add in 2 Tbsp. Olive Oil. Add in 1 Tbsp. Shallots and 1/2 Tbsp. minced Garlic. Sauté for a few seconds. Add in the Tamarind Juice (about 1 1/2 cup). Add 2 Tbsp. Sugar and 1/2 tsp. Salt. Mix and remove from heat.
Dried Shrimp Mixture
Add 3 Tbsp. Olive Oil into a pan. Add in 1 tsp. Annatto seed. Bring to a high heat, when the oil starts to turn red, remove the seeds. Add in 1 Tbsp. chopped Shallots and 1 Tbsp. minced Garlic. Sauté for a few seconds and add in 1 cup chopped Dried Shrimp. Mix for 1-2 minutes, remove from heat and set aside.
Rice Paper Salad
Cut into strips 1 large Green Mango. Chop some Vietnamese Mint about 1 cup. Boil some Quail Eggs and set aside.
Place pieces of rice paper (2 cups) in a large bowl, add in 2 Tbsp. Sate Sauce, 1 Tbsp. Tamarind Sauce, 2 Tbsp. Dried Shrimp mixture, 1 Tbsp. Crispy Fried Shallots and mix. Add in some Quail Eggs, bite size Beef Jerky, 1 cup Green Mango strips, 1 cup chopped Vietnamese Mint, 3 Tbsp. crushed Roast Peanuts mix and serve. Enjoy!
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