Homemade Ranch

Homemade Ranch From Scratch

Ingredients

• 1/4 cup Black Pepper
• 1 1/2 cup Parsley Flakes
• 1/2 cup Garlic Salt
• 2 Tbsp Kosher Salt
• 1/4 cup Granulated Garlic
• 3/4 cup Granulated Onion
• 2 Tbsp Dill Weed
• 2 cups mayonnaise
• 2 cups buttermilk
• 1 1/2 sour cream
• 1 teaspoon of lemon juice

Directions:

1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix

2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 3/4 Quarts. Stores up to 3 to 4 months.

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. 

Heaven dipping Sauce (Tirk Prohok)

This dish is for the adventurous palates.This is one of our favorite Dipping Sauce, but we must warn you about the main secret ingredients that might deter people from making this recipe. My Siblings named it "HEAVEN Sauce". Although it might sound like a "BIZARRE FOOD", however, the end result is simple SCRUMPTIOUS!  This dish require more work but it well be worth the wait with the results. This sauce works excellent with Steak or grilled beef tongue.  

Heaven Sauce (Tirk Prohok)


     

Ingredients

• 1 tablespoon of fresh fine minced gangala
• 1 cup of very fine minced lemon grass
• 1 tablespoon minced garlic, about 5 to 6 cloves
• 2 to 3 teaspoons of MSG
• 5 to 6 tablespoons of fermented fish paste
• 3 to 4 tablespoons of sugar
• a handful of mint leaves
• a handful of basil leaves
• 5 Thai eggplants, sliced and seeded
• 6 Thai chili peppers (red and green)
• 1 tablespoons of lime zest
• 6 to 7 kaffir lime leaves, shredded
• 1 lime juice (about 2 to 3 teaspoon)                                                        

Find these items here: Kaffir Lime Leaves  (Fresh & Pre-washed) 0.5 OunceGalanga Mint Leaves / Fresh - 0.75oz bag

Make sure there is NO RICE!

Find it here Melissa's Thai Eggplant, (2 lb)

CookingDirections

1. Prepare the Thai eggplants by Slicing it thinly,seeded and soak it in a Ice water bath ( bout 2 cups of ice and 5 cups of water). Let it soak until it's ready to be added into the fish paste. This way it will not brown the eggplants. 

START by adding the fermented fish paste on large chopped board. Add in the fresh minced Gangala, Lemon grass, garlic, Thai chili peppers, kaffir lime leaves, mix and chopped into the fish paste (about 5 to 6 times). Next, gradually chop in the mint, basil leaves, and the Thai eggplants. Follow by the lemon zest, MSG and sugar. Chop and mix everything thoroughly.

Before Serving

1. Add about 2 to 3 tablespoons of hot water and a squeeze of lime juice. Stir in extra sugar and MSG to your preferences. Works well as a side to steaks other adventurous meats such as beef tongue and etc. Garnish with fresh Herbs (mints, basil leaves etc.), Sliced cucumbers or any favorite fresh Veggies.  Store the rest in a plastic or jar in the refrigerator. It can be stored for 2 or 3 months.

Easy Garlic bread spread recipe

Quick Garlic Spread

A quick and simple but oh so good garlic spread for your plain ordinary breads. Makes a great side-dish for pastas!

Quick Garlic Spread

Ingredients

• 3 table spoons of room temperature salted butter ( add a pinch of salt if its unsalted)
• 1/2 teaspoon of paprika
• 1/2 a teaspoon of ground black pepper
• 2 table spoons of finely minced or crushed garlic
• 1 teaspoon of parsley
• 1 teaspoon of oregano
• 4 to 5 slices of bread

Directions:

Mixed all the ingredients together. Use a BBQ brush and brush on one side of the bread and place on a preheated skillet or oven. Then brush on the other side. Once both sides are nice and toasty to your preference serve with your favorite foods.

                         Video Tutorial

Smoky mayo side dip

SMOKY MAYONNAISE

Source:http://www.keyingredient.com/recipes/516836033/smoky-mayonnaise/

Delicious and very simple to make.

Ingredients:

1 cup of mayo
4 –5 chipotle chilies packed in adobo sauce ( Hispanic section at a local grocery store)
⅛ teaspoon liquid smoke (Wright’s Hickory is preferred)
1 tablespoon honey

Directions:

Blend all ingredients together in a food processor or blender. Store in the refrigerator.