Thai Prawn Soup with Lemongrass "Tom Yum Goong"

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Preparation Time: 20 minutes
Number of Servings: 5
Calories Per Servings: 75

Ingredients:

20 prawns, medium size
4-5 cups water
3 shallots (or small red or purple onions), finely chopped
2 stalks lemon grass, lightly pounded, cut into 1 inch long segments
2 table spoons fish sauce
2 slices fresh or dried galangal root
20 small mushroom, halved or whole
2-3 teaspoons zest of lime
3 tablespoons lime juice
2-3 habanera or Birdseye chili peppers
5 coriander leaves and spring onions


Directions: Wash the prawns and shell them without removing the tails. Pour the water into a pan. Add the shallots, lemon grass, fish sauce and galanga root. Boil for 3 minutes. Add the prawns and mushrooms, and cook until the prawns turn pink. Add the lime zest, lime juice and chili peppers. Cover and remove from the heat. Sprinkled with coriander leaves and chopped spring onion and serve hot. Note that a rather simple and effective way to make this dish is with a ready-made tom yum paste. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 birdseye chili peppers and onions, and serve garnished with cilantro. Enjoy!

Oriental Coleslaw

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Ingredients:

1 cup oil
1/3 cup vinegar
1/2 cup sugar
2 pkgs Oriental flavor Ramen noodles
16 oz. pkg cole slaw mix
1 bunch chopped green onions
1 cup sunflower seeds
1 cup toasted slivered almonds


Directions: Mix oil, sugar, vinegar, and seasoning packets from noodles. Make ahead of time to blend flavors. In another bowl, combine coleslaw, onion, almonds, and sunflower seeds. Top with dressing and mix well. Just before serving, break up noodles and add to above. Mix well.

Sweet and Sour Pork

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Ingredients:

2 pounds lean boneless pork
1 egg, slightly beaten
1 tsp. salt
1/4 cup cornstarch
1/4 cup flour
1/4 cup chicken stock
1 tsp. chopped garlic
1 large green pepper, cut in 1/2 inch squares
1 large carrot, matchstick
1 tsp. oil (for stir frying)


Directions: Cut pork into bite-size pieces and set aside. Mix together 1/4 cup sugar and 1/4 cup vinegar; set aside. Mix together egg, salt, cornstarch, flour and chicken stock and coat pork pieces. Fry in deep oil at 375 degrees for approximately 5 minutes or until done. Keep warm. Stir fry chopped vegetables in 1 tsp. oil until crispy done. Pour sweet and sour sauce mixture into veggies and bring to boil. Stir in 1 tablespoon cornstarch mixed with 2 tablespoons water and cook until clear and bubbly. Stir in fried pork and serve over steamed rice.

Chinese Oven Fried Pork Chops

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Preparation Time: 15 mins.
Number of Servings: 4

Ingredients:

1 egg
3 Tbsp. Soy Sauce
1 Tbsp dry sherry or water
1/8 tsp ground ginger
1/2 tsp garlic powder
4 slices of bread made into crumbs
4 lean pork chops


Directions: Beat egg, soy sauce, sherry, ginger and garlic powder together in a pie plate. Sprinkle bread crumbs on wax paper. Dip chops into egg mixture, then press into bread crumbs, coating evenly on both sides. Arrange chops in a single layer on a jelly roll type pan that has been sprayed with Pam. Bake at 350 for 30 mins, turn and bake 20 minutes longer or until chops are tender. I serve with fried rice and a mandarin orange salad.

Chow Mein

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Ingredients:

1/2 cup onions
1 cup cut up celery
1 can bean sprouts and water chestnuts
or 1 can mixed chow mein vegetables
1 tsp. cornstarch
1 tsp. sugar
1/3 cup water
little soy sauce
dried noodles or rice


Directions: Have your meat cut up in bite size pieces, sauté the meat for 5 minutes, add onion an celery steam for 10 minutes, add the sprouts or mixed vegetables, stir in the cornstarch sugar water and soy sauce. Serve with dried noodles or rice. Garnish with slivered almonds browned in butter

Chinese Chicken

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Number of Servings: 2

Ingredients:

2 bonesless chicken breasts, cut into 2 inch cubes
2 Tbsp. cornstarch
2 tsp. salad oil
2 garlic cloves, minced
1/8 cup soy sauce
2 Tbsp. vinegar
1 tsp. sugar
1 bunch scallions, sliced
1 tsp. lemon juice

Directions: Toss chicken with cornstarch. Brown chicken cubes and garlic in oil. Add soy sauce, vinegar, sugar and scallions. Cover and cook 3-4 minutes until thick. Uncover and add lemon juice. Serve with rice.

THAI CHICKEN

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Ingredients:

2 chicken thighs
1 cup dried Japanese mushrooms
1 teaspoon oil
2-1/2 Tablespoons soy sauce
1/4 teaspoon each garlic powder and black pepper
1 can {10-1/2 ounces} sliced bamboo shoots, drained
1 can {8 ounce} baby corn, drained, halved, optional
4 cups water
1 teaspoon sugar
1/2 cup cornstarch mixed with 1/3 cup water
1/2 cup green onions, cut into 1- inch lengths
Hot steamed rice
1/2 cup cilantro sprigs


Directions: Tips: Saut'eed fresh mushrooms can be substited for dried. For 2 servings: Half the ingredients. 1. Skin and bone the chicken. Slice into thin stirps. Soak dried mushrooms in hot water for 20 minutes. Drain, cut in half. 2. in a large pan, stir -fry the chicken in heated oil for 2~3 minutes. Add 1 Tablespoon of the soy sauc, garlic powder and black pepper. Stir-fry until chicken is cooked. 3. Add the mushrooms, bamboo shoots and corn. Stir-fry 5 minutes longer. 4. Add the remaining soy sauce, water and sugar. Heat to a boil. Add cornstarch mixed with the water, stirring constantly. Bring to a boil. Add the green onions. 5. Serve immediately over hot steamed rice. Garnish with the cilantro sprigs. For 8 servings: Double the ingredients

Chinese Chicken Wings

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Preparation Time: 15 minutes
Number of Servings: 15 to 20

Ingredients:

2 to 3 packages chicken wings
1 cup soy sauce
1 cup brown sugar
1 teaspoon dried mustard
1/2 cup water

Directions: Mix all ingredients in a oven proof casserole dish. Cut chicken wings in half and cut off wing part discard. Soak overnight in fridge. Bake in 400 degree oven for 1 hour with lid