I cheated a little tonight since I had premade pork stock. You can use chicken stock too. All I had to do was cook up chicken breast. Since I was too lazy to shred the chicken, I decided to just cut the chicken into cubes. I think if you have time to cook a whole chicken and shred it, it would be even better! I also used this chili instead of boiling down a bunch of dried chili for saving time! I also enjoy the smoky flavor of the chipotle chili and it adds that red color. Ingredients: 32 ounces

This has become a staple in our family! So easy and fast! I always make this dish this with calrose white rice and a salad or sliced cucumber and tomatoes. Ingredients -1.5 pounds of NY steak cut in small cubes size of small bite size pieces. In a bowl mix: -1 tablespoon of oyster sauce -2 cloves of minced garlic -1 tablespoon of fresh minced ginger -1 finely chopped shallot -2 tablespoon of Yoshidas simmering sauce -1/2 teaspoon pepper -1 teaspoon fish sauce -1/2 teaspoon sesame oil -1/8 fresh kiwi - minced and becomes a purée.

I feel in love with this dish at a Thai and Lao restaurant in San Diego called Mekong. I got inspired to make it because I didn't want to pay $10 for two tiny sausages. Ingredients: 3-4 pounds of ground pork with fat (you need some fat and I prefer to ask the asian butcher to ground the skin too). 1 tbsp finely chopped kaffir lime leaves. Add more if you like lime leaves. I took about 5-7 leaves and finely slice it. 1/2 bunch of finely chopped cilantro leaves 1 chopped spring onion 2 tbsp sugar 1 tbsp

This dressing or dipping sauce is great with fried fish! That's how mine was originally presented in one of my fried fish salad pictured below. Ingredients: 1/4 cup of wet seedless Tamarind (comes in a block). 1 cup of water 1/3 cup of sugar (Less if you don't like it sweet) 1.5 Asian soup spoon fish sauce 2 freshly chopped Thai chili 2 cloves of minced garlic Juice of 1 large lime. In a pan: Put 1/4 cup of tamarind and 1 cup of water and cook the tamarind. Bring to broil and make sure it's

So on Friday night, my hubby and I were craving 7 course of beef and in particular the bo la lot. But the restaurant we frequent in SD called Phuong Trang was closed for remodeling. So we went to a different restaurant called Anh Hong and it was terrible! Almost not edible and no flavor! So I made it my mission to learn how to make this dish. Today, I searched everywhere for wild betel leave but could not find it. So Bo La Nho (beef wrapped in grape leaves) is what I made. Lucky for me, I grow leaves