Ingredients (makes about 1 quart jar)

25 fresh jalapenos, washed & sliced about inch thick (you can also
pickle whole but stab it with the side with a fork)
2 cups water
2 cups vinegar (plain white distilled vinegar is fine)
3 tablespoons sugar
3 tablespoons kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons whole black peppercorn
3 cloves garlic, peeled
Method:
Wash, slice or stab the jalapeos and put them in a preserving jar and
top it with garlic.
In a non-reactive saucepan, bring the other ingredients to a boil, then
reduce the heat and simmer for five minutes.
Remove from heat and let cool for five minutes, then pour the brine
over the peppers. Place the lid on the jar and let cool. Once cool, store
it in the refrigerate. It about 2-3 days it should be ready to eat.
Ingredients
1 lb carrots, peeled and cut into matchsticks
1 lb daikons, peeled and cut into matchsticks
1 cup boiled water (at room temperature)
1 cup vinegar (distilled or rice vinegar)
cup sugar + 1 teaspoon
1 teaspoon salt
1 quart empty jar
Method:
Combine carrots and daikon and sprinkle 1 teaspoon sugar and 1
teaspoon of salt all over. Mix well and allow to sit for at least 30
minutes. By doing so, it will draw out the liquids from the carrots and
daikon.
Next, do a quick rinse on them and squeeze out all the excess water.
The vegetables should be flexible, a bit soft but not soggy. Stuff them
into the empty jar. You can also add fresh chilies as well.
Mix water, vinegar and sugar then stir until the sugar is complete
dissolve. Add the mixture into the stuffed jar up to the top leaving
about 1 inch space on the top. Sealed the jar store it in the
refrigerator until ready to use which to me was the following day.
Cambodian Chicken Rice Porridge with Fried Noodle (makes 2
serving)
(Bobor Sach Mon Kuy Teav Cha)
Ingredients
1 14 oz can chicken stock

2 cups water
2 skinless chicken thighs
1 cup cooked rice
teaspoon sugar
1 tablespoon fish sauce
1 tablespoon sweet soy sauce
teaspoon pure sesame oil
Seasonings and Garnishes (pictured below)
fried garlic
lime wedges
cooked shredded chicken
fried rice noodles
chopped cilantro
fermented soy bean
chili and garlic sauce
mung bean sprouts
white or black pepper (not pictured)
Cambodian Phnom Penh Noodle Soup (makes 4-5 servings)
(Kuy Teav Phnom Penh)
Ingredients
1 lb fresh rice noodles (if using dried make sure to pre-soak it in warm
water for 30 minutes)
10-12 cups of water
1-2 lbs pork with/without bones
tablespoon black peppercorn
tablespoon coriander seeds
3 cloves garlic, peeled
1 Knorr pork/chicken cube (depending on the meat you use)
1 medium onion, peeled and cut in half
rock sugar, thumb size
1 cup preserved radish
2 tablespoons fish sauce
tablespoon Golden Mountain seasoning sauce
Seasonings and Garnishes (pictured below)
cooked shrimp
mung bean sprouts
ground red chili peppers
sliced preserved radish
lime wedges
fried garlic
cooked ground pork
chopped mixed cilantro/green onions
Golden Mountain seasonings (optional)
Sugar (optional)

DIPPING SAUCE SPRING ROLLS

Ratio & Ingredients
1 fish sauce
1 vinegar
1 sugar
2-2.5 hot/warm water
Variations
Some like to add peanuts, pickled carrots & daikon, sambal oleak, or
chopped fresh garlic and slice chili. If serving right away you can also
substitute vinegar with fresh lime juice. If you are making this in large
quantities for later use, then I suggest you add them right before
serving and not when you store it because these extra ingredients
might spoil the sauce in a matter of days.
Method:
Combine fish sauce, vinegar and sugar. Pour hot water into the mixture
and stir until sugar is dissolve. Transfer into storage container and
store it in the fridge.
LOK LAK
Ingredients
Beef Marinade
1 lb beef cut into 1 inch cube I like to use the cross rib steak as I find
it tender and juicy
3 cloves garlic, minced
1 tablespoon sugar
1 tablespoon oyster sauce
tablespoon fish sauce
tablespoon sesame seed oil
1 teaspoon dark soy sauce
Vinaigrette
cup rice vinegar
1 tablespoon sugar
1 teaspoon salt
Lime Sauce
Juice of 1 lime
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crush red pepper (optional)
1 small onion, thinly sliced
1 head of leaf lettuce, separated into leaves
2 medium tomatoes, thinly sliced
Cooking oil for frying
Other additions include: hard boil eggs, hard boil quail eggs, slice
cucumbers, watercress, and water spinach
Method:
First make the marinade by combining the ingredients in a bowl. Add

the beef and stir to coat. Set aside for about 30 minutes. If longer than
30 minutes then marinate in the fridge.
Slice onions and add it to the vinaigrette. Allow that to lightly pickle for
5-10 minutes.
Make the lime sauce and set aside.
While those are going prepare the bed of lettuce on a serving platter.
Add slice tomatoes and onions along with vinaigrette when ready.
Heat a pan with oil and wait until the oil starts to smoke. Add the cube
marinaded beef carefully not to overcrowd them. Wait a couple of
minutes for the beef to sear before you start to move them. Do the
same on all sides. Pan sear them in batches if you have to. Cook the
beef to your perfection. Once done transfer them on top of the
vegetable platter.
Serve with lime & salt dip on the side. This dish can be served as a
salad or with some steam rice for a complete meal.
Stuffed Chicken Wings
(Slab Mon Baok)
Ingredients
12 chicken wings
12 toothpicks or 6 skewers (optional)
Stuffing
mung bean noodles (glass noodles), soak in warm water until soften
3 tablespoons ground pork
2 tablespoons chicken meat from wings, chopped
1 teaspoon sugar
1 teaspoon fish sauce
1 tablespoon oyster sauce
3 tablespoons kroeung
1 tablespoon chopped peanuts
Grill seasoning
1 1/2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crush red pepper
Method:
Cut the chicken wings at the first joint and keep the top joint for
another dish. To remove the two bones in the wing, place the point of a
knife between them and run the knife around the top of each bone.
Push the flesh down and off the bone and carefully twist each bone
out. Try to pull as much as meat out from the sides on the skin. Set
them aside.
Combine all the ingredients and mix well. Fill the boned section of the
wings with 1-2 teaspoons of filling in each. Try not to overfill or they
might burst when cooking. You can secure the tops with a toothpick or

thread a couple wings on a skewer. Repeat this step until all the wings
has been stuffed.
ME KA THUNG
Ingredients
1 tray fresh wide rice noodle (or dried)
choice of meat (chicken, beef, pork or seafood)
2 eggs
6-7 stalks of Chinese broccoli aka gai lan, cut into 1 1/2 inch pieces
1 small carrot, sliced
Baby corn
4-5 garlic, minced
cup of chicken stock
2 tablespoons tapioca starch
3 tablespoons maggi seasoning
2 tablespoons sugar
3 tablespoons oyster sauce
Method:
Start off by scrambling the two eggs and set aside.
Take about 2 tablespoons of maggi seasoning and coat the fresh
noodle. If using dried noodles first soak the noodles in warm water for
30 minutes then rinse in cold water. Add noodles to a pot of boiling
water and boil for 1 minute, then rinse in cold water again, then coat
with maggi seasoning.
Toss your choice of meat with 1 tablespoon tapioca starch and 1
tablespoon maggi seasoning. Marinade with 5-10 minutes.
Fry the noodle in a non-stick pan (add oil if necessary) until golden
brown. Remove it and keep warm.
Saute garlic in oil over medium heat until fragrant. Add the meat and
saute until cooked. Add 1/4 cups chicken stock. When stock starts to
boil, add carrots, Chinese broccoli and season with oyster sauce and
sugar. Stir well and let cook a bit longer. Mix remaining tapioca flour
separately with the remaining 1/4 cup chicken stock, then stir in with
the meat & Chinese broccoli until it thickens. Taste and adjust
accordingly.
To serve, spoon the gravy over the noodles and top with scramble
eggs.

2 lb Pork belly or chicken

Romaine lettuce
Mint
Cucumber

Banh hoi noodle (rice vermicelli)

Coconut cream