Banh xeo. Asian crepes

Asian Crepes,Banh Xeo 

Savory Asian delight.

A healthy but delicious recipe that your taste buds will enjoy. This dish goes well with that sweet and sour dip that's versatile to many foods.

To make this yummy dish you will need the following:

Filling:

• 1 lb. of ground chicken
• 1/2 ground pork
• 1/2 lb. bean sprouts
• 1/2 cup of minced shrimp
• 1/2 cup of chopped green onions
• 2-3 clovers of minced garlic
• 1 teaspoon of salt
• 2 teaspoons of ground black pepper
• 2 teaspoons of MSG ( 2 table spoons of chicken granulated)
• 1 sliced onion
• 2 table spoons of olive oil

In a large pan add the olive oil, chicken, garlic, onions, stir occasionally, then add salt, black peppers and MSG (or alternative). Once the chicken is cooked turn off the heat, mix in the green onions and set a side. Also, the bean sprouts will be added in the crepes on top of the stir fry.

For the crepes:

• 1 cup of soaked regular jasmine rice or Rice flour.
• 2-3 teaspoons of turmeric powder
• 2 table spoons of chopped green onions
• 1 can of coconut milk
• a pinch of salt
• 1/2 cup of water
• 3 table spoons of vegetable oil
• 1 large bowl
• 1 medium pan with lid
• 1 ladle

Garnish with:

• crushed roasted unsalted peanuts : *Buy raw peanuts and roast them in a pan over medium heat. Taste alot different.  

• Any kinds of vegetables you like such as lettuce, cucumbers, mint leaves, or cilantros.
• Sweet and sour sauce click here for recipe

Products: Click on the image for more information

Raw Peanuts

Rice flour that comes with Tumeric.

One of my favorite Coconut milk to cook with.

Direction: 

In a blender pour in about 1/2 a cup of water and add the soaked rice or rice flour. Blend until its smooth. Add coconut milk, pinch of salt, turmeric powder and blend well. Pour in a large bowl and stir in the chopped green onions.

On medium heat,  spread oil around the pan to prevent sticking. Add the liquid to the pan, make sure its not to thick or too thin, about a little over a half in a regular size ladle. 

Pour in a circular pattern and cover for about 15 second to let the crepe cook, add about 2 table spoons of the filling, top it off about half a handful of bean sprouts, and cover for 1-2 min until the bottom of the crepe turns golden brown. 

Fold the crepe and serve it with a side of your favorite veggies along side the sweet and sour dipping sauce. The sauce can be used as a vinaigrette, just place it in a bowl and add everything together. Top it off with roasted crushed peanuts and enjoy.

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

Ingredients

• 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

Vegetables 

• 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.  

 

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. 

Ingredients

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

buy it here 6 Fresh Lemon Grass

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 Jalapeños (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:

N0 Rice

• 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

*If there is no fermented mud fish in hand, fish sauce can be subsituted. This is the brand I use;
 Three Crabs Brand Fish Sauce, 24-Ounce Bottle

Directions:

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.


**One of my favorite Chicken Granulate that I regularly use is this Knorr brand. It's low in sodium.

 

Click for more info Knorr Granulated Bouillon, Reduced Sodium Chicken 7.9 oz 

Or  for a gluten free plus sodium free option I highly recommend this product, it's inexpensive and besides healthy, its also delicious as well!

Herb-Ox Bouillon Cubes Chicken Bouillon 25 Ct 3.33-oz (Gluten Free)

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 Jalapeños (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. 

Easy & HealthyTurkey Taco

Easy & Healthy Turkey Taco

Have you ever tried those taco bell or other brand taco seasonings? Some will make you tummy turn! Especially at fast food restaruants establishment will make your tummy turn! Who knows what additves is added into making them. Try this recipe version which is healthier and tasty. And yes, less than 10 minutes cooking this delicious dish! 

Easy & Healthy Turkey Taco

Ingredients

• About 1 lb Ground Turkey
• 1 teaspoon of minced garlic
• 1 teaspoon of paprika
• 1/2 of salt
• 1/2 teaspoon of ground ginger
• 1 teaspoon of onion powder
• 2 teaspoon of granulated chicken stock (Low Sodium)
• 2 tablespoon of olive oil
• 1 teaspoon of ground black pepper

The Brand I Use. Low Sodium...

Cooking Directions

1. On Medium high heat, add in your olive oil, ground turkey and minced garlic. Stir a few times until the meat cooks half way. Sprinkle on the salt, black pepper, ginger, onion powder, and Low sodium Granulated chicken Stock. Stir the ingredients until its well combined and cook thoroughly.

Turkey Egg Rolls

Turkey Egg Roll

Egg rolls is a great appetizer for all occasions. This can be made with your choice of meat(s). Eggrolls goes very well with sweet and sour dipping sauce. It can also be frozen for future use (when its frozen do not thaw, fry it while frozen but only few at a time).

Turkey Egg-Rolls

Ingredients

• 1 lb Ground Turkey
• 1 all purpose spring roll wrapper
• A Quarter of A thinly shredded Green Cabbage
• A Quarter of A thinly Red Cabbage
• About 1 cup of sliced thinly yellow onion

• 2 small bundle of soaked, drained sliver bean thread

Season with

• 1 teaspoon of salt
• 2 teaspoons black ground pepper
• 4 teaspoons of ginger
• 4 to 5 cloves of minced Garlic
• 4 tablespoons of Granulated chicken stock

Binding 

3 lightly beaten egg yolk or 3 tablespoons of corn starch paste (starch and water)

Vegetable oil to fry


Filling: 

In a large pan add olive oil, ground meat, garlic, stir frequently until its about half way cooked, then add the vegetables, seasonings and stir frequently for about a minute. 

Drain the excess mixture drippings, stir in the drained bean thread and let it cool down before you begin rolling. On a flat surface (small cutting board works perfect) lay on a sheet of spring roll wrapper with one pointed end towards you, put about a teaspoon of mixture towards you, fold the pointed end once and fold the other sides and roll it tightly(not too tight it might break the wrapper) and seal the end of the flaps with egg yolk or starch paste. 

A fryer is a best investment and it's inexpensive.  Deep fry at 375 degrees in about 2 inches of oil until golden.

Fermented Fish Paste with Ground Turkey Dip

Don't let the Pungent fish paste deter you from making this very tasty dish. This coconut infused dip is a delicious healthy Asian cuisine. Our natives call it Pahok k'tiss. It's generally made with minced pork but I replace ground turkey instead. It's less greasy and a healthier version. This dip is served with a side of steamed or sticky rice (aka gluten rice) and par boiled blanched vegetables. 

Fermented Fish Paste with Ground Turkey Dip

Ingredients

• 1lb ground turkey or minced pork
• 1/3 cup Coconut oil
• 4 tablespoons of curry paste
• 2 teaspoons of of ground black pepper
• 4 tablespoons of low sodium granulated chicken soup base mix
• 2 teaspoons of ground ginger
• 3 tablespoons of sugar

• 4 - 5 kaffier lime leaves, thinly shredded
• 4 -5 cloves of minced garlic
• 2 tablespoons of chopped spring onions
• 3 tablespoons of krasang (Also available in the frozen section in a package) Or **it can be substituted for 1 teaspoon of tamarind powder
• Par boiled Vegetables then blanched in ice water. (This retains its beautiful colors)

Krasang (sour)

Red Curry Paste

Low sodium Chicken bouillon 

Directions

Start with a large wok or sauce pan with medium to high heat with 1/3 cup of coconut oil. Stir in the garlic until it starts to turn a golden brown then add in the curry paste, followed by the ground meat. Add in the Krasang. Stir frequently to combine the ingredients. 

Sprinkle on the ground black peppers, low sodium granulated chicken soup base mix, sugar and ground ginger. Gradually stir in the fermented fish paste.  Stir until it is well combined. Stir in the shredded kaffir lime leaves. 

Take off from the heat and gradually stir in the spring onions. Serve with your favorite boiled or steamed vegetables. 

Turkey with Brown Rice ( Fried Rice)

Turkey with Brown Rice ( Fried Rice)

Turkey Brown Rice Stir-fry. My first time 

venturing with fried-brown

rice rather than the traditional 

 jasmine white rice.

 Brown rice has better texture wise and no 

need to wait for day old white rice either. This

 is a great healthy option for those who love

 fried rice! The

 tutorial video is also included in the bottom 

of the page.

Turkey Brown Rice Stir-fry

Ingredients

• 2 Cups of brown rice, cooked in chicken broth
• 1/2 cup of onion, diced
• 1/3 cup of chopped carrots
• 1/3 cup of chopped celery
• 3 minced cloves of garlic
• 1 Tablespoons of olive oil
• 1/2 teaspoon of salt
• 1 teaspoons of ground black pepper
• 3 tablespoons of Kikkoman's teriyaki sauce

  
 

Cooking Directions

2 cups brown rice, Rinse till it's clear. Then add the 16oz chicken stock or water. Cover and cook on high until it boils, when the liquid is almost evaporated. Add about a tablespoon of olive oil, stir and let it simmer on low heat for about two or three minutes. Stir once more and cover for another minute or until the liquids are all evaporated. Take off the heat, Stir and cover until it's ready to be used. 

On high heat, add the olive oil, follow by the bacon and ground Turkey. Once the meats is about cooked, add in the minced garlic, diced onions, diced celery, and diced carrots. Add in the salt and ground pepper, stir well.

Gradually, stir in the brown rice. Mix everything well. Then gradually add the kikkoman's teriyaki sauce, stir well. Adjust the sauce to taste. Drizzle on a little sirarcha hot sauce and serve.

TUTORIAL VIDEO

Asian Spiced Turkey Stew (crock-pot recipe)

Asian Spiced Turkey Stew (Crock-pot)

Crock-pots' meals are a very convenient way to have ready in time for dinner. Especially on a very hectic activities, no one has time to slave over a hot stove. Here is a recipe that's full of healthy satisfying flavors for the whole family.

This Turkey recipe has a robust flavors and aroma of the kaffir lime leave and the lemon grass, just a little bit of an Asian flair that gives this stew a delicious twist of flavors.

INGREDIENTS:

• Step 1

1. Two turkey thighs
2. About half a bunch of Cilantro stems
3. 1 teaspoon coriander seeds
4. 2 fresh springs of thyme
5. 6-8 Kaffir lime leaves 
6. 1 lemon grass stem cut into 4 
7. 4 inch ginger, sliced 
8. 4 cloves whole garlic
9. 1- 16 oz Chicken stock

Start with lining Cilantro stems, spread it evenly. This prevents sticking and it will give the broth so much flavors!

Lay down your Turkey thighs, follow by thyme. Spread the coriander seeds, garlic, kaffir lime leaves, ginger slices and lemon grass.  Gradually, pour 16 ounce of chicken stock on to the turkey thighs.

Step 2

Vegetables

• 3 Red potatoes and 3 golden potatoes, cut in halves 

• 6- 9 Baby carrots 

• 2 celery stalks cut in to small chunks

• 2 teaspoons Salt 

• 2 teaspoons black pepper

Spread the the carrots, potatoes, and celery chunks evenly. Cook on high for about 5 to 6 hours or until the meat is tender.

Garnish with Cilantro leaves with a dash of salt and black pepper to taste.

Butternut Turkey Meatball Soup

Butternut Turkey Meatball Soup

 

 This healthy Turkey meatball soup is best served on a cold winter days. Especially when we are coming down with a cold or flu. This Turkey meatball soup will satisfy and help fight that annoying sickness during this season.

Butternut Turkey Meatball Soup

Ingredients

• about 1 to 1 1/2 lb ground turkey
• 1 teaspoon of of Thyme
• 1 teaspoon of Oregano
• 1 teaspoon of Tarragon
• 1 teaspoons of ground ginger
• 1 teaspoon of of paprika
• 1 teaspoon of ground black pepper
• 1 teaspoon of garlic, minced
• 1 teaspoon of of salt
• 2 to 3 tablespoons of olive oil for frying

Soup Base

2- 16 ounces chicken soup (low sodium)

2- 16 ounces of water 

Vegetables
-1 cup cubed sweet potatoes

-1 cup chopped carrots

-1 cup chopped celery

-1 cup butternut squash

-1/2 cup chopped onion

- 1/2 cup of corn

- 4 cloves garlic

- 4 to 5 pearl onion

• 1 teaspoon of salt

DIRECTIONS:

ON a large pot in medium heat, add the chicken stock along with the water. Add in the vegetables and salt. 

Start by combining all the ingredients of the turkey meatball. Mix in the Tarragon, Oregano, Thyme,garlic, Ginger, Paprika, salt and black pepper and mix everything well. Cover and set aside.

ON a large skillet on medium heat, add in the olive oil enough to cover all over the pan.

 Start by rolling the meat ball about a quarter size or about 1 tablespoon full. Continuously roll into balls and add on to the heated skillet. Make sure to turn the meat balls. 

Once the meatballs is caramelized, add the meatballs into the soup along with all the drippings from the skillet. Scoop about 1 tablespoons of the soup and "rinse" the skillet and pour it back to the soup. 

      

Cover the soup and let it boil for about 10 minutes or until the meatballs are cooked through. Then simmer until it's ready to be served. Add fresh chopped green onions and serve.

Asian Spice Roasted Turkey

Asian Spiced Roasted TURKEY

 Serve something special this holiday season with an Asian Spice Rub for your TURKEY. Its a healthier alternative than the regular recipes that adds more calories than the Turkey itself. We can thank the desserts such as the apple, pecan and pumpkin pies desserts for that! However, if this rub is too much work, you can always use a helpful tip to help maintain a juicy and tender Turkey!

Asian Spice Turkey

Ingredients

• 10 to 15 lb Turkey
• 1 tablespoon of fresh chopped or grounded gangala
• 1 tablespoon of fresh chopped ginger
• 2-3 garlic cloves
• 1 cup of very fine minced lemon grass
• 2 teaspoon of turmeric powder
• 2 teaspoon of kosher salt
• 2 teaspoons of grounded black pepper
• 2 tablespoons of paprika
• 1/4 cup of chicken stock
• A Blender

 In a Blender, add chicken stock first, then add the galanga, ginger, garlic, lemon grass, paprika, salt, pepper and turmeric powder. Blend everything together into a pulp. Rub or massage the turkey thoroughly, from inside and out. Cover and let the turkey marinade over night or at least 2 hours.

 

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TIPS to make a tender juicy Turkey

 After the turkey is marinade, Preheat your oven to 350 degrees. Salt and pepper the turkey thoroughly. To make the Turkey moist, place the breast down, add 1 - 16 oz can of chicken stock on the bottom of the pan, cover and let it cook half way. After about 2 hours, carefully flip the turkey on its back and cook until the turkey breast reaches 150 f or the thigh reaches 170F.

Another tip, after the turkey is flipped. Loosely Cover the wing and the ends of the drums to prevent burning.  Once the turkey is done. Let it rest for at least 20 minutes before carving.