Tom Yum Gai

(Tom Yum Soup with Chicken)

Prepare:
1/2 pound chicken breast
1 cup straw mushrooms
1 cup water
1 lemon grass (cut 2 inches)
4-6 kaffir lime leaves
3 small red onions cut into quarters
2 medium to large tomato
2 pieces galangal
2 tbsp. fish sauce
4 tbsp. fresh lemon juice
1/4 tsp. sugar (optional)
2-8 red and/or green chili peppers
1 tbsp. tom yum soup paste
1/2 cup celery (cut 1 inch)
1/4 cup coriander (cut 1 inch)

Cooking Instructions:
1. Boil 1 cup of water. In boiling water, put peppers, galangal, lemongrass and salt.
2. Put chicken in boiling water and cook for 10 minutes.
3. Add mushroom, chili paste and cook it for 5 minutes. Then, put tomato, onion, fish sauce and boil for another 2 minutes. Turn off the fire.
4. Put Chinese celery, kaffir lime leaves and coriander.
For presentation you can garnish with coriander and red chili pepper.

Gaeng Liang

(Mixed Vegetable Soup)

Prepare:
1 cup shrimp or chicken
1 cup guard (cut 12-15 pieces)
1/2 cup pumpkin (cut 10-12 pieces)
1/2 cup baby corn (cut diagonally)
1 cup green vegetable
1/4 cup sweet basil
4 cup stock soup
2 tbsp. fish sauce
6 red chili peppers (crushed lightly)

Gang Liang Paste

Prepare paste:
2 red chili peppers(throw away the seed)
2 galingales
5 medium size red onions
12 white peppers
1 tbsp. roasted shrimp paste
2 tbsp. dried shrimp

Cooking Instructions:
1. Grind the paste ingredients altogether and finely.
2. Boil stock soup and add the paste from number 1. When it is boiling, add fish sauce, pumpkin, corn, and guard then cook for 5 minutes.
3. Add shrimp, green vegetable and cook for another 2 minutes. Turn off the fire and then put sweet basil.
4. Serve when it's hot with jasmine rice.

Gang Som Goong Kai Cha-om

(Shrimp and Omelet in Sour Soup)

Prepare:
1 cup shrimp (big size, cut, de-veined)
1 cup concentrated tamarind juice
1 cup Leguminosae (see photo below)
2 eggs
1 cup sliced raw papaya
1 tbsp. fish sauce
2 tbsp. olive oil
2 cups water

Leguminosae

Paste:
1 whole fish (medium size)
7 dried red chili peppers (throw away
the seed)
3 pieces galingale
5 red onions
1 tbsp. shrimp paste

Cooking Instructions:
1. Beat the egg. Add fish sauce and Leguminosae in it. Mix well. Take the young and soft part only.
2. Heat the pan and then put olive oil. Use maximum heat. Fry mixed eggs until the egg turn gold.
3. Now cut the egg into small square pieces.
4. Next, ground all the paste ingredients together.
5. Fry the fish for 10 minutes. Take its meat for 1/2 cup. Mix fish meat with the paste.
6. In the pot, boil the water and add the paste. Until it's boiling, add tamarind juice. Try 1/2 cup first. If you like it very sour then add more.
7. Add shrimp and cook for 1 minute.
8. In a bowl, prepare fried egg and vegetables. Pour hot soup with shrimp. This way will make the vegetable crunchy.

Cooking Plain Rice

Ingredients:
* 2 cups raw Japanese-style rice (Kome)
* 2 1/2 cups water

How to Cook:
1. Put the rice in a bowl and wash it with cold water.
2. Repeat washing until the water becomes clear.
3. Drain the rice in a colander and set aside.
4. Place the rice in a pan or rice cooker and add water.
5. The amount of water used is just a little more than the amount of rice.
6. Let the rice soak in the water at least 30 min. One hour is ideal.
7. *If you are cooking the rice in a pan, cover the pan with a lid and bring to a boil with hight heat.
8. Turn the heat down very low and cook about 15-20 min. until the water is almost
gone.
9. Remove the pan from the heat and let it steam for 10-15 min before serving.
*If you are using an electric rice cooker, you don't have to worry about adjusting the heat.
You still need to let the cooked rice steam before you open the lid.
** Makes 4 servings.

Fried Rice Japanese

Ingredients:
* 2 cups cooked Japanese rice (*left over rice is the best)
* 1/4 cup chopped onion
* 1/4 cup chopped carrot
* 1/4 cup chopped green pepper
* 1/3 cup diced ham
* 2 eggs
* 1/2 tsp garlic salt
* 1 tsp chicken bouillon
* 2 tbsp soy sauce
* 2 tsp vegetable oil

How to Cook:
1. Put a wok or a pan on high heat.
2. Add oil to the pan.
3. Wisk the eggs in a small bowl.
4. Put the eggs in the heated pan and scramble very quickly.
5. Stop the heat and remove the scrambled eggs from the pan into a dish.
6. Put the pan on high heat and add more oil.
7. Saute vegetables and ham until soft.
8. Add garlic salt and chicken bouillon.
9. Add rice and stir well.
10. Add the scrambled egg that was cooked earlier to the rice mixture and mix together.
11. Turn the heat down to low, add soy sauce and stir quickly.
12. Stop the heat right away and serve.
*Makes 2 servings

Tempura Shrimp

Ingredients:
12 large shrimps
1 egg
1 cup ice water
1 cup all purpose flour
Vegetable oil for frying

How to Cook:
-Peel shrimp and make a couple incisions on the stomach side so that it stays straight.
-Beat an egg in a bowl.
-Add ice water in the bowl.
-Add flour in the bowl and mix lightly.
-Heat oil to 350 F degree in a deep pan.
-Pick shrimp up by the tail and dip the body part in the batter.
-Fry it until brown.

Makes 4 servings
-Be sure to use very cold water.
-Do not overmix the batter.

Basic Tempura Batter

Ingredients:
1 egg
1 cup ice water
1 cup all purpose flour

How to Cook:
-Beat an egg in a bowl.
-Add ice water in the bowl.
-Add flour in the bowl and mix lightly.

Makes 4 servings
-Be sure to use very cold water.
-Do not overmix the batter.

Tentsuyu

Tentsuyu (tempura dipping sauce)

Ingredients:
2 cup dashi soup stock
1/2 cup mirin
1/2 cup soy sauce
1 tbsp sugar

How to Cook:
-Mix all ingredients in a pan.
-Put the pan on high heat and bring the sauce to a boil.
-Cool the sauce.

Yakisoba

Ingredients:
3 packages yakisoba noodles
1 carrot
1/4 of a small cabbage
1/4 pound pork
1/3 cup yakisoba sauce
*or seasoning packages which come with yakisoba noodles
Beni-shoga (red ginger)
Ao-nori (green seaweed)

How to Cook:
1. Cut the cabbage, carrot, and pork into bite sizes.
2. Saute cabbage, carrot, and pork in a large frying pan.
3. Add yakisoba noodles in the pan.
4. Put 1/2 cup of water in the pan and cover it with a lid.
5. Take the lid off and add yakisoba seasoning mix or yakisoba sauce.
6. Stir the noodles well and fry them for a few minutes.
7. Sprinkle aonori, and beni-shoga over the noodles before serving.

Makes 4 servings