Saturday, September 27, 2014

Dikon with Turkey soup

Dikon with Turkey Soup

    It's that time of year again! Yes, the cold  and flu is upon us. Some, like my family has an early start to the cold season. Once one member gets sick, the whole family contracts it, which effects our functions, even cooking! Now who has time to cook a healthy delicious meal? 

    This Dikon with Turkey soup takes about 30 minutes from start to finish. The flavors of the Dikon and the simple spices gives this soup the bursting flavors. It's easy, delicious and best of all healthy! 


Dikon with Turkey Soup

  • 2 lb package ground turkey
  • 3 garlic cloves , minced
  • 1 quarter of an onion , diced
  • 3 inches of fresh ginger, cut into 4s
  • 2 tablespoons of olive oil


  • 1 stalk of celery, chopped 
  • 1 lb dikon, peeled and cubed 
  • 1 carrot, cut into chunks 
  • 2 spring onions (the white part of the onions)
  • 2 14 oz can of broth 
  • 2 14oz water 
  • 2 cups cooked brown rice mix with Quinoa

Season with
  • 1 teaspoon of Savory spices
  • 1 teaspoon of Salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 4 tablespoons of chicken bouillon 
Garnish with chopped spring onions

In a large pot, start by Caramelizing the minced garlic, diced onions and ginger in 2 tablespoons of olive oil. Sprinkle on a teaspoon of salt, stir. 

Once it starts to caramelized, add in the ground Turkey,  2 tablespoons of chicken bouillon.  Stir until it cooks about half way.

Once the Ground Turkey cooks halfway, add all the vegetables along with 2 cups of mixed brown rice and Quinoa. Mix in the ground black peppers and a teaspoon of savory spice. 

Pour in two 14 oz can of broth and
two 14oz water. Stir and cover until the vegetables are tender. Remove the slices of ginger and discard. Add salt to taste. Sprinkle on the spring onions and serve hot.  


Monday, August 4, 2014

Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng)

Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng)

Cambodian/Khmer Authentic Sour Soup Stew (Somlor Maju Krueng) is one of the most popular stew in Cambodia. Just about every restaurants serves it in the country. This is also our families favorite. This fine cuisine is made authentically and no ingredients should be left out because of the unique and complex flavors. 


  • 1 lb. of your choice of Thinly sliced meat (pork spare ribs preferred, cut into bite sizes.)

Stew Paste
  • 1 package of minced lemon grass or 2 stem of minced lemongrass
  • 3 to 4 garlic cloves
  • 4 to 5 kaffir lime leaves
  • 3 thinly sliced gangla
  • 2 teaspoons of Turmeric powder
  • 2 Large Mexican Red Chili, soaked in hot water. (seeded is optional)

For the Veggies:
  • about 6 to 7 Thai egg plant, Chopped into 4s and soak in ice water.
  • About 1/2 to 1 lb. of On Choy (trokun), leafs and stems separated. (cut the stems about 3 to 4 inches)
  • 4 JalapeƱos (Or Thai Red Chili) cut into thick slices, seeded is optional (spicier with seeds).
  • 1 bunch of holy basil or slirk ma'rass leafs

Source unknown
*** Tips: Washing the veggies with 1 cup of vinegar in about 1 gallon of water for 10 minutes in the sink will remove wax and dirt. This method works great for all fruits and vegetables.***

Season With:
  • 2 tablespoons of Fermented Mud Fish Paste (Creamy, no rice added)
  • 2 cans of 12oz chicken stock/soup
  • 24 oz of water
  • 2 tablespoons of Tamarind liquid (adjust to taste)
  • 4 tablespoons of Chicken granulate or MSG
  • 4 tablespoons of olive oil


In a mortar or blender add 1 package of minced lemon grass,  garlic clove, kaffir lime leaves, thinly sliced galanga, Turmeric powder and pound with the pestle until well grounded or if you're using the blender, add 1/4 cup of chicken stock into blender until everything is well combined.

In a large Cast iron pot (is highly recommended) add in the olive oil and meat. Traditionally pork spare ribs (chopped into bite sizes), beef and chicken is preferred. Cook the meat about half way through, add the Stew paste and cook the meat thoroughly. Add in the fish paste and stir well. Pour in the chicken stock and bring it into a boil, cover for about 5 minutes.

In a blender add in the Soaked Chili peppers. Seeding is optional but it will be spicier.  Pour about 24 oz of water. Blend until smooth. Stir into the pot and bring it into a boil for about 5 minutes. 

 Stir in the Tamarind liquid or powder (watch the sodium, gradually pour and add to taste). Stir in the Chicken granulate or MSG

My favorite brand, low sodium. 

Adding the Veggies:

 Thai egg plant, Chopped into 4s and soak in ice water. This will remove the brown sap that usually browns the eggplant. It's optional. 

Add in the Thai eggplants, when it's about half way cooked, add in the thick sliced JalapeƱos (Or Thai Red Chili), seeded is optional for extra spiciness, stir well. Stir in the On Choy (trokun) stems. Give the stems about a minute to cook then add in the leaves and holy basils. Stir and cover for a couple of minutes until the leaves are cooked. Serves with white Jasmine rice. 

Thursday, July 31, 2014

Stir-Fried Wai Wai Noodles

Stir- Fried Wai Wai Noodles

One of Asian favorite noodles besides the Ramen noodles. This is a Quick recipe for lunch or dinner. Generally these noodles are made as a soup recipe but one do get sick and tired of the traditional noodle soup. This is an alternate way to look at the recipe. This recipe has literally 2 additional ingredients which is eggs and bratsworth sausages. Easy and Quick in as little as 10 minutes!

Wai Wai Fried Noodles

Prep time: 5
Cook time: 5
Total time: 10

  • 3 package of Wai Wai Noodle
  • 1/2 a package cup of water
  • 2 bratsworth, sliced
  • 2 eggs
  • sliced bratsworth sausages
  • 2 seasonings packages (from Wai Wai).

Cooking Directions:

First, boil the 1/2 of water. Once it boiled, place the noodles by breaking them in halves. Stir the noodles a couple of times until it's about half way boiled. Remove the noodles into a bowl.

Secondly, add in the bratsworth sausages. Strain the water from the par-boiled noodles into the sausages. Add in the packaged oils or replace with olive oil for a healthier option. Stir until the sausages cooks thoroughly.

    boiled wai wai noodles
Lastly, Add the noodles into the pan and add in the packaged seasonings. Give the noodles a couple of tosses and then add in the eggs. Stir until the eggs are cooked. *2 is only needed because the sodium from the sausages and less water was added.

Wai wai noodles