Thai BBQ Red Pork with Rice (Khao Moo Daeng)

I found many recipes for Khao Moo Dang. And this is my way to make it easy. It has always been my favorite dish.


For Pork Marinade:
1 (4 pound) pork boston butt (cut into 1 inch thick and 4 inch wide pieces)
2 envelopes of Lobo Brand roast red pork seasoning mix (2 envelopes in the package)
1 cup water
3-5 cloves garlic
½ tablespoon whole black peppercorns
3 cilantro roots (I substitute with hand full of cilantro bottom stems)
1 teaspoon salt
2 tablespoons sugar


For Gravy:
3 cups water
8 tablespoons ketchup
6 tablespoons brown sugar
4 tablespoons oyster sauce
4 tablespoons soy sauce
1 teaspoon salt
1 tablespoon sesame oil (optional)
2 tablespoons chinese cooking wine (optional)
¼ cup tapioca starch or cornstarch mix with ½ cup water
Honey (optional)

Directions:
1. Using a heavy mortar and pestle, pound garlic, black peppercorns and cilantro to a paste; set aside.

2. In a large mixing bowl, mix red pork seasoning mix and water. Add garlic mixture and mix well. Add pork and hand mix for 3 minutes. Cover, and refrigerate for over night.

3. In a large skillet, heat 2 tablespoons of oil on medium heat. Add marinade pork and cook on both sides for 20 minutes. Meanwhile; pour 3 cups of water into the marinade bowl so that we can use it for gravy (in the next section); set aside.

After 20 minutes, remove pork from the heat and place the pork into the baking pan. Add water mixture to the skillet and scraping the sides and bottom of the pan to loosen all the drippings. Add ketchup, brown sugar, oyster sauce, soy sauce, salt, sesame oil and chinese cooking wine; stir well. Slowly pour in the tapioca starch mixture while stirring the sauce, until thickened and boiling. Remove gravy from the heat.

4. Drizzle and brush honey over the pork on both sides, if desire. Bake in preheated oven at 350 F for 10 minutes. After 10 minutes flip other side up and bake for 10 minutes.

5. To serve; slice the pork and place over the rice and top with the gravy. Garnish the top with cilantro leaves, serve with boiled egg, sliced cucumber and scallion.

Creamy Banana Pudding

It’s delicious desert!!

Ingredients:
1 (5 ounce) package instant vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container cool whip
1 cup milk
Bananas, sliced
Vanilla Wafers

Directions:
1. In a large bowl, combine pudding mix and sweetened condensed milk, beat well. Add cool whip till mixture is smooth; mixture will be a little thick. Add your milk reg. or 2% and beat until smooth.

2. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Ham and Egg Fried Rice

Ingredients:
6 cups cooked rice (use only after it has cooled)
2 cups cubed ham
6 eggs
1/2 teaspoon salt
1/3 cup soy sauce
1/4 teaspoon Black pepper
Chopped green onion (about 5)
Chopped fresh cilantro (optional)
6 tablespoons vegetable oil

Directions:
1. Scramble eggs and in a large pan (medium heat) add 2 tablespoons of vegetable oil. When oil is warm add the eggs to the pan. After the bottom has begun to cook and solidify (but leave runny) scrape with a spatula into a bowl and set aside.

 

 

2. In the same large pan add 2 tablespoons of vegetable oil and then add cubed ham. When ham is hot remove to the egg bowl and set aside.

3. In the same large pan in low heat add 2 tablespoons of vegetable oil. Add cooked rice and stir it carefully. Add salt, soy sauce and pepper to the rice stir and toss with the spoon.

 

 

Add egg and ham to the rice stir and toss with the spoon.

 

4. When everything is mixed well, remove pan from the heat add chopped green onion to the rice and stir a little bit. Sprinkle with the chopped fresh cilantro. Enjoy!!

 

 

**Tip… Don't use hot rice because it will be mushy. It’s great to use previously cooked rice, at least 1 day old. Cooling the rice makes the grains separate.**

Buffalo Ramen Noodle

It’s simple but good.

Ingredients:
4 packages (3 oz.) ramen noodles (discard any flavor packet)
1 pound chicken fingers, cubed
3 tablespoons preserved cabbage, optional (ตั้งฉ่าย)
1/4 cup Louisiana hot sauce
3 tablespoons sugar
5 bunches green onion, finely chopped (white part)
Chopped fresh cilantro


You can buy preserved cabbage from oriental store. Don't add too much, it's salty.

Directions:
1. Bring water to a boil in a saucepan. Add ramen noodles and cook 3 minutes, just until the noodles break apart and then drain.

2. In a skillet mix vegetable oil (just enough for stir fry) and ramen noodles. Then place on the stove over medium heat. Add chicken fingers, preserved cabbage, hot sauce and sugar mix well; cook until hot.

3. Remove pan from the heat add chopped green onion to the noodles and stir. Sprinkle with the chopped fresh cilantro.

Key Lime Pie

For the thick crust:
1 1/2 cup vanilla wafers crumbs (about 45)
1/2 cup chopped nuts
3 tablespoons sugar
8 tablespoons butter, melted

Directions:
1. Preheat the oven to 350 degrees F.

2. Place the vanilla wafers in a large plastic bag: seal and then crush with a rolling pin. Combine the vanilla wafers crumbs, walnuts, and sugar in a bowl and stir to mix. Add the butter and stir until all the ingredients are moistened.

3. Press the mixture into the bottom and sides of a 9-inch deep dish-pie pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan. Bake 8 to 10 minutes, just until golden brown and firm. Remove from the oven and set aside to cool.


For filling:
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 egg yolks
2/3 cup fresh lime juice
1 tablespoon freshly grated lime peel
2-3 drops of green food coloring (optional)
Cool Whip for garnish (optional)

Directions:
1. Peel the limes (only the green part leave the white of the lime) and cut the limes in half and squeeze out the juice being careful not to include any pits.

2. In a large bowl, beat softened cream cheese until creamy. Add sweetened condensed milk and beat until mixed well. Add egg yolks and grated lime peel; beat well. Add lime juice, 2-3 drops of green food coloring; beat till combined.


Pour mixture into the pie crust and spread evenly with spatula. Then place in the refrigerator for at least an hour until the filling begins to set. Cut the pie in wedges and serve very cold, topping with cool whip.

Turtle Cake

I know the picture looks okay but the taste is heavenly. I can’t stop eating it. 

Ingredients:
1 18-1/2 ounce German chocolate cake mix
20 cubes (6 oz) caramels
4 tablespoons butter
1/4 cup evaporated milk
1/2 cup chocolate chips
1 cup Coconut
1 cup chopped pecans


Directions:
Heat oven to 350 degrees F. Grease and flour 9 x 13-inch pan. Mix cake as directed on package. Pour 1/2 of batter into pan. Bake 15 minutes.


Place butter, caramels and evaporated milk in medium-size bowl, microwave for 3 minutes. Stir every 30 seconds until smooth.

Spread caramel mixture over the baked cake layer. Sprinkle chocolate chips, ½ cup chopped pecans and coconut.

Cover with remaining cake batter, sprinkle rest of pecans on top.

Bake 20 to 25 minutes longer. Cool before cutting.

Camp Stew

 

 

Ingredients:
2 (15 ounce) cans Cream Corn
2 (15 ounce) cans Lima Bean (drained)
2 (18 ounce) cans Diced Tomatoes (I used 28 oz. instead of 2 cans)
1 (10 ounce) can BBQ Chicken
1 (10 ounce) can BBQ Pork
1 (10 ounce) can BBQ Beef
1 Tablespoon Hot Sauce

**This year I cannot find the BBQ Chicken so I doubled the BBQ Pork . Or you can use leftover pulled pork BBQ.

Directions:
Put all ingredients in the slow cooker. Cook until hot.

Serve with toast frecnh bread.

This recipe is from Amy Coyle. Thank you for sharing your great recipe.

Pineapple Cream Squares

Crust:
1 ½ sticks butter (12 tablespoons)
1 cup chopped pecans
2 tablespoons sugar
1 ½ cup all-purpose-flour

Filling:
1 (8 ounce) package cream cheese, softened
2 cups confectioners’ sugar
1 (16 ounce) containers cool whip, thawed

Topping:
1 (15 ounce) can crushed pineapple (do not drain)
4 tablespoons all-purpose-flour
4 tablespoons sugar


Directions:
1. Place the butter in a 9x13 inch baking pan and put in the microwave for 2 minutes or until butter is melted. Add flour, sugar and pecans and mix well. Press the mixture into the bottom of baking pan. Bake in preheat oven at 350 degrees F for 28 minutes.


2. Meanwhile, in a medium sauce pan add pineapple, flour and sugar and mix well. Place the sauce pan on the stove and cook on over low heat about 10-12 minutes or until thick, stir constantly. Remove from the stove and let cool, set aside.

3. After the crust are cooled, beat cream cheese, confectioners’ sugar and cool whip together until smooth.

4. Spread cream cheese mixture evenly over the cooled crust. Pour the cooled pineapple mixture on the top of the filling mixture; refrigerate until set, about an hour. Cut into squares and serve.

This recipe is from Amy Coyle. Thank you for sharing your great recipe.