Thai Mango Salad

coarsely chopped peanuts

2 firm mangoes
1sweet red onion
lettuce
thinly sliced green onions
coarsely chopped fresh mint



Dressing:
vegetable oil
lime juice
fish sauce
minced hot pepper
salt and pepper

Preparation:
In skillet, toast peanuts over medium heat until fragrant and dark golden, about 8 minutes. Set aside.
Peel, pit and thinly slice mangoes lengthwise. Seed, core and thinly slice red pepper. Set aside.
Dressing: In large bowl, whisk together oil, lime rind and juice, fish sauce, sugar, hot pepper, salt and pepper. Add mangoes, green onions and mint; toss to coat. Serve sprinkled with peanuts.

Thai Tom Yum Soup

3-4 cups chicken stock

1 stalk lemongrass,
3 kaffir lime leaves
12-14 raw shrimp
2 Tbsp. fish sauce
1-2 small red chilies
3 cloves garlic, minced
1/3 cup fresh coriander, roughly chopped
and a sqeeze of lime juice

Preparation:
Pour stock into a deep cooking pot and turn heat to medium-high.
Add lemongrass to the pot
Add garlic, chili, and lime leaves to broth
Add shrimp
and add the rest!  Enjoy

Chè Sâm Bổ Lượng

Pearl Barley

Lotus Seeds

Dried Lily Bulb

Dioscorea

Dried Longan

Polygonatum

Fox nuts

Red Dates
Sugar

                                                      Water
                                                     Ice

Clean and boil everything in water till everything is tender to eat.
Can be served hot or Served with ice.

Chè meaning "sweet soup"

Pad Thai

package rice noodles

vegetable oil
egg
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
baby corn
tofu

green onions, chopped
basil

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.


Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Add softened noodles, tofu, baby corn, vinegar, fish sauce, sugar. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add green onion and basil

Korean BBQ Ribs in the Oven

3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds short ribs
Mix soy sauce, water, vinegar with brown sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.

Preheat an outdoor grill for medium-high heat. (I don't have grill so I stuck it in the oven at 350 degrees for 30 minutes)

Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink
 
Served with Jasmine scented rice!

Gỏi Cuốn (Vietnamese Fresh Roll)

thinly slice beef
ginger, salt and pepper
oil
season beef with ginger, salt and pepper.  brown meat in frying pan.

rice vermicelli -Bun
boil the rice noodles til tender, drain, put aside.

rice paper

thin long sliced tomato

thin long sliced cucumber

lettuce

bean sprouts

mint

basil

cilantro

Spread one sheet of paper rice on a flat surface, use your fingers to wet it with water to make pliable. Spread evenly a clump of noodles over rice paper and lettuce.

3 to 4 mint, basil, cilantro leaves, a pinch of bean sprouts, cucumber, tomato at the bottom third of the rice paper.

Fold the bottom portion over the filling, fold the left and right sides, roll one more time so it is 2/3 rolled.

Roll the paper tightly until the edges stick together.

Dipping Sauce

Fish sauce, hot pepper, garlic, water, sugar

Mango Sorbet

2 fresh ripe mangos
1 cup sugar
3 Tbsp. coconut milk
1 tsp. lime juice
1 cup container whipping cream

Slice the mangos open and scoop out all of the fruit from the skins.
Place the fruit, sugar, coconut milk, lime juice in a blender.
Add whipped cream
Pour into a large container and place in the freezer.
Allow to freeze at least 6 hours, preferably 8.
Serve the mango sorbet in bowls, or scoop into ice cream cones
Try drizzling over a little coconut liqueur - great for serving at a dinner party!