Cambodian Lemongrass Chicken with Holy Basil (Cha Kreung Satch Moan)

For the Kreung:
3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, sliced into thin rounds (65g once sliced)
One 3-inch knob galangal, peeled and sliced into thin rounds (35g once sliced)
Two 4-inch knobs fresh turmeric, peeled and sliced into thin rounds (25g once sliced)
12 makrut lime leaves, preferably fresh, sliced very thinly crosswise
1 small shallot, peeled and sliced into thin rounds (25g once sliced)
5 medium cloves garlic, peeled (25g)
1/2 cup holy basil leaves, very tightly packed (12g; see note) or Thai basil leaves (25g)
For the Stir-Fry:
1/2 cup (120ml) vegetable oil, divided
2 pounds (900g) boneless, skinless chicken breast (about 3 breast halves), cut crosswise into 1/2-inch-thick slices, divided
One 3-inch piece fermented mudfish (prahok) (35g), cut in half, divided (optional)
2 teaspoons (10ml) Asian fish sauce, divided
1/2 teaspoon granulated sugar, divided
1/2 cube (6g) chicken bouillon, such as Knorr, crumbled to a powdery consistency, divided
1 cup holy basil leaves, very tightly packed (40g), divided
4 jalapeños (150g), stemmed, halved, and seeded, then cut on a bias into 3/4-inch strips, divided
Kosher salt

For Serving:
Steamed white rice

For the Kreung: Using a large granite mortar and pestle, combine lemongrass, galangal, turmeric, and makrut lime leaves and grind to a smooth but slightly fibrous paste. These are the toughest, most fibrous ingredients in the paste, so it will take 5 to 10 minutes for the paste to form. Once the paste has formed, add shallot and garlic and pound again to smash them into the paste, another 3 to 5 minutes longer. Add basil to the mortar and pound until it is fully incorporated into the paste.

For the Stir-Fry: In a wok, heat 1/4 cup (60ml) vegetable oil over medium-low heat until shimmering. Add roughly half of the kreung to the wok, stirring and scraping constantly with a wooden spatula to prevent the mixture from sticking to the bottom of the pan and burning. At first, the paste will snap and pop as it begins to release moisture. Continue stirring until all visible moisture has cooked off and the paste has thickened and darkened slightly, 1 to 2 minutes.

Increase heat to high, then add half of the chicken to the wok, along with 1 piece of mudfish (if using) and cook, stirring, until chicken is coated in the kreung and has turned white on the surface, 2 to 3 minutes.

Stir in half of fish sauce, sugar, and bouillon and scrape browned bits from the bottom of the wok (some may still adhere). Stir in half the basil. Once basil has wilted, reduce heat to low and add half of jalapeño slices, cooking until warmed through but still crisp. Season with salt to taste.

Scrape contents of wok into a serving bowl and discard fermented fish. Rinse and dry wok, then repeat with remaining oil, kreung, chicken, and other ingredients.

Serve stir-fry right away, passing steamed white rice at the table.

Chicken with Garlic, Chilies, and Peanuts

2 tablespoons soy sauce, divided
4 5- to 6-ounce chicken breast cutlets, pounded to an even 1/4-inch thickness
Ground black pepper
3 tablespoons peanut oil, divided
4 medium garlic cloves, finely grated
1 tablespoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
4 scallions, thinly sliced, white and green parts reserved separately
1/2 cup dry sherry
1/3 cup unsalted roasted peanuts, roughly chopped
2 tablespoons salted butter, cut into 2 pieces

In a medium bowl, combine 1 tablespoon soy sauce and the chicken, turning to coat. Let stand for 10 minutes. Pat the cutlets dry with paper towels, then season with pepper.

In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering.

Add the chicken in a single layer and cook until well browned on both sides, 4 to 6 minutes total, flipping once halfway through. Transfer to a platter and tent with foil to keep warm.

Allow the pan to cool for a couple minutes, then add the remaining 1 tablespoon oil, the garlic, ginger, pepper flakes and scallion whites. Cook over medium, stirring, until the mixture is fragrant, about 30 seconds.

Off heat, add the sherry, the remaining 1 tablespoon soy sauce, half the peanuts and any accumulated juices from the chicken.

Return to medium and cook, scraping up any browned bits, until the sauce is slightly thickened, about 1 minute. Off heat, add the butter and stir until fully incorporated. Pour the sauce over the chicken, then sprinkle with scallion greens and the remaining peanuts.

Tomato-Poached Fish With Chile Oil and Herbs

1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 small shallot, thinly sliced into rings
1 teaspoon red-pepper flakes
1 pound small, sweet tomatoes, halved
Kosher salt and black pepper
1 teaspoon fish sauce (optional)
1 1/4 pounds fluke, halibut or cod, cut into 4 equal pieces
1 cup cilantro, tender leaves and stems
1/2 cup mint, tender leaves and stems
Limes, halved, for serving
Tortillas, toast or rice, for serving (optional)

Heat olive oil in a large skillet (use one with a lid) over medium-high heat.

Add garlic and shallots and cook, swirling the skillet constantly until they are starting to toast and turn light golden brown, 2 minutes or so.

Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.

Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce (if using) and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.

Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.

Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).

To serve, transfer fish and brothy tomatoes to a large shallow bowl (or divide among four bowls).

Drizzle with reserved bowl of chile oil, more olive oil and the crispy shallots and garlic.

Top with cilantro and mint, and serve with limes for squeezing over the top.

Serve with tortillas, toast or rice, if you like.

Grilled Pineapple with Coconut Ice Cream and Makrut Lime-Leaf Maple Syrup

1 fresh pineapple
Premium coconut ice cream
Runamok Makrut Lime-Leaf Infused Maple Syrup

Peel the pineapple and slice into wedges, being sure to remove the woody core. Put the wedges on a medium-hot grill and cook until browned and slightly caramelized. Remove from the grill with tongs and cut into bite-sized pieces.

Combine all three ingredients in a bowl being sure to leave the bottle of maple syrup nearby – just in case you need more.

Crispy Tofu and Asparagus with Green Curry and Makrut Lime-leaf Maple

1 pkg firm tofu, drained, cut into 1 dice
Oil for sautéing
1/3 cup cornstarch
1 large bunch asparagus, cleaned and trimmed
2 Tbsp green curry
2 Tbsp soy sauce
2 – 3 tsp Makrut Lime-leaf Infused Maple Syrup
1/2 cup vegetable or chicken broth
1 Tbsp chopped roasted peanuts

Preheat the oven to 375. Gently toss the tofu with the cornstarch to coat and spread it on an oiled sheet pan. Put in the oven to roast for approximately 20 minutes or until brown and crispy. Remove from the oven and set aside.

In a large sauté pan, put the asparagus in the pan with a few tablespoons of water, turn the heat to high and close with a lid. Steam the asparagus for a few minutes until tender then remove.

Add the green curry, soy sauce, Makrut maple and broth to the pan and bring to a boil. Cook until the sauce thickens, about 3 minutes. Add the tofu and and asparagus and toss the ingredients with the sauce to coat and reheat. Place all the ingredients on a plate making sure to get all the sauce from the pan, then sprinkle on the chopped peanuts. Serve with rice.

Pineapple Fried Rice

2 tablespoons vegetable oil
1/2 lb (225 g) ground chicken (or ground turkey)
2 eggs, beaten with a pinch of salt
3 cups cooked rice, overnight rice works best, separated by hand (*Footnote)
1 tablespoon light soy sauce
1 teaspoon Madras curry powder
1 1/2 cups chopped fresh pineapple
1/2 red bell pepper, diced
1 cup mixed veggies (snow peas, carrots, and/or corn)
3 green onions, chopped
1/2 teaspoon salt, or to taste
1/3 cup roasted cashews
1 lime , cut into wedges
Chopped cilantro leaves, for garnish (Optional)

Heat 1/2 tablespoon oil in a large nonstick skillet (or a wok, or a carbon steel skillet) until hot. Add the eggs. Let cook without touching, until the bottom is set. Stir and chop with your spatula to separate the eggs into small bits. Once the egg is just cooked (it’s OK if some parts are still a bit runny), transfer it to a plate and set aside.

Add the remaining 1 1/2 tablespoon of oil and the ground chicken. Stir and chop with your spatula to separate it into small bits. Cook until the chicken turns mostly white.

Add the rice. Stir and chop to further separate it into single grains. Cook until the rice is heated up, 2 to 3 minutes. If you’re using a wok or a carbon steel skillet, the rice might stick to the pan. You can add a bit more oil and use your spatula to release the rice.

Add the soy sauce and curry powder. Stir to mix well.

Add the pineapple, bell pepper, frozen veggies, green onions, and sprinkle with salt. Stir and cook for 1 minute.

Add back the scrambled eggs and cashews and toss again. Carefully taste the rice. Sprinkle more salt and stir to mix well, if needed. Transfer everything to a big plate.

Serve hot as a main dish or side dish.

Fried Chili Paste

10 dried red chilies
3 red chilies (seeded and cut into pieces)
5 shallots (peeled)
1/3 cup vegetable oil (80ml)
1/2 tsp salt
1 tsp sugar

Break dried chilies in half and squeeze out the seeds. Soak in hot water for 30 minutes to soften. Drain.

Blend dried chilies, red chilies, and shallots with ¼ cup (60ml) water until smooth.

Heat vegetable oil in a medium size saucepan over low heat. Add blended chili paste, salt, and sugar. Stir continuously until chili paste darkens and oil separates. This will take about 12 to 15 minutes.

Remove and store in a jar.

Fried Loh See Fun (Pin Noodles with Pork and Salty Radish)

6 oz ground pork / minced pork (225g)
2 tbsp soy sauce
1/4 tsp ground pepper
1 packet rice pin noodles (15oz/425g)
2 tbsp vegetable oil
2 cloves garlic (minced)
1 packet salted spicy radish (3.5oz/100g)
1 tsp dark soy sauce
8 oz bean sprouts (trimmed) (225g)
2 green onions (finely sliced)

Combine ground pork with 1 tablespoon soy sauce and ground pepper. Set aside.

Place rice pin noodles in a microwavable dish. Microwave on high for 2 minutes. Remove and loosen up noodles with a fork. Set aside.

Heat vegetable oil in a wok or large fry pan. Add marinated ground pork and stir fry for 2 to 3 minutes.

Add minced garlic, followed by salted spicy radish. Stir fry for another 2 minutes.

Add prepared rice pin noodles, remaining 1 tablespoon soy sauce, and the dark soy sauce. Continue to stir fry until all ingredients are well mixed.

Finally, add bean sprouts and stir fry for 20 to 30 seconds. Turn off the stove.

Transfer to individual plates and sprinkle sliced green onions on the top. Serve immediately.

Pin Noodles with Chicken and Sprouts

6 tablespoons vegetable oil
3 scallion, trimmed, quartered lengthwise, and cut into 1-inch-long pieces
6 boneless skinless chicken thighs
1 pound fresh silver pin noodles
1 1/2 cups mung bean sprouts
6 tablespoons thin soy sauce
Fresh ground black pepper

Heat 2 tablespoons of oil in a wok over high heat, and stir-fry a third of the scallions until wilted, about 1 minute.

Add a third of the chicken and continue to stir-fry until cooked through, about 2 minutes.

Add a third of the noodles and continue to stir-fry until the noodles are heated through and softened, about 5 minutes.

Add 1/2 cup of the mung bean sprouts, 2 tablespoons of the soy sauce, and season with pepper to taste. Toss, cook for 1 minute, divide into 2 servings, and serve hot.

Repeat twice more, splitting each batch into 2 servings.

Stir-Fried Mee Tai Mak (Pin Noodles with Shrimp and Pork)

1 lb mee thai mak noodle/ Vietnamese Ban Bot Loc noodles
3 Tbsp cooking oil
8 oz large shrimp peeled and deveined
2 oz minced pork marinade with 1 Tbsp of soy sauce, pinch of sugar
2 eggs
3 cloves garlic peeled and finely chopped
3 to 4 small bunches of yu choy/A choy/Choy Sum trim large stalks into smaller pieces

SEASONINGS:
4 tbsp soy sauce
1 tbsp dark soy sauce
1/4 tsp white pepper powder

GARNISHES
1 stalk green onion finely chopped
Fried shallots crisp optional

The noodles are hard when it is cold or refrigerated but will soften when heated. Briefly blanch the noodles in a boiling water for about 1 minute or you can just microwave them for 30 seconds or so. Set aside.

Heat up the wok/skillet with oil. Add shrimp and cook until they turn pink and cooked through. Dish out. Add garlic and stir fry for 10 seconds. Add the minced pork and stir fry and kinda break them apart and cook until they just turn color, about 2 minutes.

Push the meat to the side and break in two eggs and let them cook for about 1 minute before breaking them up lightly with a spatula.

Add the vegetables and stir fry until they are started to wilt but still has that fresh green colors.

Add the rice pin noodles and seasonings and continue to stir-fry for another minute or so until the noodles pick up the dark brown color from the seasonings. Add the shrimp back in and stir everything to mix.

Have a taste and add soy sauce if needed. Turn off heat. Garnish with some chopped green onion and fried shallots crisp and served immediately.

Durian Ice Cream

3/4 cup durian pulp
1 cup milk
1 cup cream
1/2 cup sugar
4 egg yolks

Mash the durian pulp through a mesh strainer to remove the strings.

In a small pan, stir the milk, cream and sugar and heat until hot but not boiling and the sugar is all melted.

In a separate bowl whisk egg yolks.

Pour a tiny bit of the hot milk/cream in to the eggs, stirring constantly. Add more hot milk mixture a little at a time, remembering to stir constantly, until half the mixture is in the eggs. Then pour the egg mixture into the pan with the rest of the hot milk/cream/sugar and stir. Heat over low heat, again stirring constantly, until the mixture coats the back of a spoon.

Stir in durian juice and let the mixture cool down. Chill in fridge to prepare for making with your ice cream machine.

Rice Noodles with Chili Bean Sauce

300 gr fresh/refrigerated flat rice noodles or dried flat rice noodles
2 Tbsp cooking oil
2 cups snap peas trim both ends

AROMATICS:
1- inch knob of ginger peeled and finely minced
1 medium onion peeled, quartered and separate

SEASONINGS:
2 Tbsp chili bean sauce (dou ban jiang) or more, adjust the amount of other seasoning
2 Tbsp soy sauce
1 Tbsp dark soy sauce
1 Tbsp oyster sauce
1 tsp sugar

PREPARE THE NOODLE AND SEASONINGS:
If using dried rice noodles, soak in water for at least 2 hours. If you are using refrigerated sheets of rice noodles, they come in one large sheet or pre-cut. Microwave them for about 1 minute and then cut (if you need to) and then separate and loosen the noodle.

Mix all the ingredients for seasonings in a bowl and set aside.

Preheat your wok or skillet until very hot. You should see some smoke started to rise. Add in 2 Tbsp of the cooking oil. Add the aromatics and stir fry for about 30 seconds. Push them to the side and then crack in two eggs. Let them cook until the bottom started to settle and then scramble the yolk and break the eggs into large chunks and continue to stir fry for few seconds.

Add sugar snap peas and stir fry for about 3-4 minutes until they are soft but still have some crunch.

Add the rice noodles along with the seasonings. Stir to mix everything. The amount of seasonings may vary according to your taste buds. You may need to add more soy sauce to your taste. Stir to mix everything. The noodles will start to soften. It may take longer if you use dry noodles. Have a final taste and add more seasonings as needed. Dish out and serve immediately.

Notes: You can use other greens like brocollini, broccoli, bok choy, yu choy, mung bean sprouts.

You can also add in slices of beef, chicken, pork, or even seafood. Just remember to cook the seafood or meat first and then dish out to preven overcooking.

Quick Kaya

200 ml canned coconut cream
50 gr palm sugar
50 gr white sugar
3 pandan leaves/screwpine leaves knotted
4 egg yolks from large eggs beaten

SEPARATING EGG YOLKS FROM THE WHITES:
Make sure you separate the egg yolks from the white very carefully. Leaving as little trace of egg whites as possible when separating. If there is a trace of egg whites, you can run the egg yolks through the sieve. This is to ensure you don’t get any lumps in the kaya. Otherwise, beat the yolks until smooth just using a regular fork is perfectly fine. Run it through the sieve if you want to.

TEMPERING THE EGG YOLKS:
Place coconut cream, both sugars, and pandan leaves in a saucepan over medium heat and just cook until the sugar melted. It shouldn’t be boiling, just heated to warm.

With one hand still beating the egg yolks, the other hand holding the saucepan with coconut cream, very gradually pour 1/4 of the coconut cream mixture. Then you can pour the egg mixture back to the saucepan. Stir to mix everything and then place this on the stove over medium heat.

Continue to stir over medium heat. The mixture started to thicken for me at around 8 minutes mark and continue to stir. It may still appear a bit runny, but it will continue to thicken once it cools down completely. Discard the pandan leaves.

Once the kaya has cooled down completely, transfer to a glass jar and secure the lid. Put in the refrigerator for up to 1 week.

Acar Timun (Quick Cucumber Pickles)

2 medium size cucumber
4 tbsp hot water
4 tbsp sugar
3 tbsp white vinegar
3 red Thai chili cut into small pieces

Peel the cucumber and then cut into half vertically. Use a spoon with a sharp point, like grapefruit spoon for example, to scoop off the seeds. Regular spoon will work too, so don’t sweat it if you don’t have grapefruit spoon. It just makes the work a little easier.

Cut the cucumber into cubes or you can cut it into half-circle shape.

Place the hot water and sugar in a glass-jar. Stir to dissolve the sugar.

Add the vinegar and chili. Add the cucumber. Close the lid of the jar and shake it. You can pickle this in a non-reactive bowl too. Whatever works for you.

Let it pickle for at least 1 hour in a refrigerator. You can store this in the refrigerator for up to 1 week

Chili Chicken

1 1/2 lb boneless skinless chicken thighs cut into bite size
1 medium onion thinly sliced
Corn starch to coat the chicken
Salt to taste
1-2 Tbsp of sugar
Oil for deep-frying
CHILI INGREDIENTS:
20 shallots
1 stalk of lemongrass
2- inch piece galangal
1 tsp of shrimp paste/terasi
About 20-30 bird’s eye chili
5 cloves garlic
1/2 cup of water

Put all the chili ingredients into a food processor and ground into a fine paste. The water is to get the grinding process going.

Heat up some oil in a pan, enough to cover the chicken for deep frying. Meanwhile, dredge the chicken pieces into the corn starch and fry until golden brown and set them aside.

In a separate pan, heat up about 3 Tbsp oil oil and stir fry the onion until they are soft, add in the chili paste and stir fry until fragrant, about 1-2 minutes. Add the sugar and salt to your taste. Add the fried chicken pieces and toss them to make sure they are coated with the sauce and stir fry for another 1 minute and serve immediately.

Pandan Chiffon Cake

THICK BATTER:
5 egg yolks from large eggs about 50 gr each
20 gr sugar
3 Tbsp cooking oil
100 gr cake flour sifted
1/4 tsp salt
1 tsp baking powder
100 ml coconut milk use the canned version
2 tsp pandan extract

MERINGUE:
5 egg whites from large eggs room temperature
1/2 tsp cream of tartar
60 gr sugar

Separate the egg yolks from the white and let them sit out for 30 minutes at room temperature. The meringue whips better at room temperature.

MIXING THE THICK BATTER:
Whisk the egg with sugar and cooking oil, then add coconut milk and pandan extract. In a separate mixing bowl, mix the cake flour, salt, and baking powder.

Gradually add the cake flour to the egg batter while mixing. Mix until smooth and no lumps. Strain the batter if necessary to get rid of any lumps.

WHIPPING THE MERINGUE:
Preheat your oven to 330 F. Place the oven rack 3rd from the top.

Place the egg whites in a clean bowl. You will have trouble whipping your meringue if there’s trace of grease in your utensils or bowls. Beat the egg whites on medium speed until frothy, add cream of tartar and whip until it turns whitish. Gradually add the sugar as you beat. I beat them for around 4-5 minutes until you get a stiff peak. You will know you get to the stiff peak when you hold your whisk up and your meringue holds its shape.

Gently fold in 1/4 of the meringue into the thick batter. Using a rubber spatula, swipe from the side and gently fold over to mix and then continue. Repeat this motion several rounds. Continue on with second 1/4 of the meringue again to mix. Continue to do this until you are done with the meringue and the batter and meringue are nicely mixed.

DO NOT grease your chiffon pan. The cake needs to cling to the pan to rise. Give the pan a strong tap on the side for a few times before pouring in the batter to remove any air bubbles. Pour the batter in. Smooth the batter with rubber spatula. Give the pan a tap again to remove any bubbles or you can use toothpicks to do so.

Pop into the oven and let it bake at 330 F for 45-50 minutes. DO NOT open your oven door at least for the first 30 minutes of baking or you will deflate the cake.

Don’t be alarm if your cake has some cracks on top. What you are looking at will become the bottom of your cake. I find that baking at this temperature in my oven prevents the cake from cracking.

Once out of the oven, carefully invert the pan upside down. Your chiffon pan may have the little stands for you to invert, but I find it not high enough. I use a glass jar and set the inverted pan on top of the jar and let it cool down completely.
Please don’t be tempted to remove from the pan if it’s still warm. It takes about one to two hours to cool down completely
Once it’s cool down completely, use a spatula knife to run through the edge of the cake to help release the cake. Gently push the base of the pan down. Use the knife again to run through the top of the cake to help release it from the base of the pan.

Kaya Butter Toast and Kopitiam Eggs

For toast:
4 slices of white bread
Cold butter
Kaya

For eggs:
2 large chicken eggs (about 58 gr each) at room temperature
2 cups rolling-boiled hot water
White pepper powder
Soy sauce

For toast:
Toast the slices of bread in your toaster and toast until they are golden brown.

Traditionally, the crusts of the bread are removed from all four sides, but you can leave them on if you prefer.

Spread the kaya generously on both sides of the toast and then cut some slices of cold butter and arrange it on top of the toast and then top with another piece of toast. Cut them into four equal size or you can cut it diagonally into half. The cold butter will gradually melt when it comes into contact with the heat from the toast.

For eggs:
Get the eggs out from refrigerator 5 minutes before getting ready to cook. This is important because if it’s cold from the fridge, the eggs might crack when coming into contact with the hot water AND the 5-minute cooking time may not be accurate anymore.

Pour 2 cups of rolling boil water into the mug with a lid and gently add the eggs in and secure the lid. Set the timer to 5 minutes. TIMING IS EVERYTHING here!

After 5 minutes, use a spoon to get the eggs out and rinse with cold water. Use the back of the spoon to crack the shell and let the egg slip out into a bowl. The egg white should be white in color (doh!) runny, soft custard like, while the yolk appears to be whole but it’s very soft and very runny when you break it with a spoon. If you see this, then you have yourself kopitiam style soft-boiled eggs.

Season with white pepper powder and a little bit of soy sauce.

RECIPE NOTES:
The eggs that I used were large grade A white shells and about 58 grams each. Brown eggs might have “thicker” shells compare to white shells, so you might have to add another minute or so, in other words, you will have to experiment, but 5 minutes are the minimum I would imagine.

If you cook 4 eggs at one go, you may need 6-7 minutes. I would suggest limit 4 eggs in one batch though.

If it is your first time making this kopitiam soft-boiled eggs, then after 5 minutes, remove one egg and crack open to see if the egg white has turned white and no longer translucent. This way, you only “sacrifice” one egg if they haven’t cooked through and you can continue to let the other cook in the hot water for another minute.

Xing Zhou Mi Fen (Singapore Noodles)

200 gr dry rice stick noodles about 7 oz
2 large eggs
200 gr boneless skinless chicken meat dark or white meats
3 Tbsp cooking oil divided

VEGETABLES:
2 cups mung bean sprouts
5 -6 pieces of napa cabbage cut into thin strips

AROMATICS:
1/2 large onion peeled and finely chopped

SEASONINGS:
2 Tbsp Indian curry powder You can use 1 Tbsp, but I like it with 2 Tbsp
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp sugar
1 Tbsp Shaoxing wine
Salt to taste

Soak the dry rice noodle in hot water for 5 minutes until soft. Drain off water and then refresh with cold water.

Preheat a large wok or skillet until really hot. Add 1 Tbsp of cooking oil. Swirl the oil to cover the base and sides. Crack in the eggs and do not stir for about 5 seconds and then stir to scramble the eggs into pieces. Dish out. Wipe the wok clean if necessary.

Bring it back up to heat, add the rest of the cooking oil. Add onion and stir fry for about 1 minute. Add the chicken pieces and stir fry for about 1 minutes. Add napa cabbage and stir fry for another minute. Add the soaked rice noodle follow by seasonings. Stir to make sure the seasonings are coating the noodles evenly. Add salt to your taste if needed. Serve immediately.

Lort Cha (Cambodian Pork and Pin Noodles)

INGREDIENTS:
800 gr short rice noodle (banh bot loc) or known as rice pin noodles
8 oz pork tenderloin thinly sliced
2/3 cups hot water divided
2 large eggs
3 Tbsp cooking oil

MARINATE FOR MEAT:
1 tsp cornstarch
1 Tbsp oyster sauce
1 Tbsp fish sauce

AROMATICS:
2 cloves garlic finely minced
4 stalks green onion separate the white and green part

VEGETABLES:
2 cups sliced cabbage
2 cups fresh bean sprouts

SEASONINGS:
2 Tbsp oyster sauce
1 Tbsp dark soy sauce
1 Tbsp fish sauce
1 tsp sugar

MARINATE PORK AND GET THINGS READY:
Place the pork slices in a mixing bowl. Add the marinade ingredients and mix with your clean hands. Cover and marinate at room temperature for about 15 minutes while you prepare other things.

Mix all the seasonings ingredients together in a bowl and set aside. Preheat a large wok or skillet that has a lid over high heat.

Separate the green onions into green and white part. Cut them into 3-inch pieces. Set aside.

COOK THE PORK FIRST:
When the wok/skillet is really hot. Add 1 Tbsp of cooking oil. Swirl the wok/skillet to make sure it covers the sides of the wok/skillet. Add the pork slices and let them cook undisturbed for about 1 minute and then flip to the other side and let them cook for another minute. Cook until you no longer see pink color and the pork is cooked through. Dish out to a plate.

COOK THE VEGGIES NEXT:
Scrape the bottom of the wok/skillet to remove anything that got stuck on the wok/skillet. Add another 1 Tbsp of oil. Add the garlic and the white part of green onion and stir fry for about 30 seconds.

Add the cabbage and stir fry to mix everything. Add about 1/3 cup of hot water. It will sizzle. Close the lid. We are going to steam the cabbage for a bit to soften them. Uncover after about 1 minute. Continue to stir fry until most liquid has evaporated.

Push the cabbage to the sides of the wok/skillet. Crack 2 eggs on the middle of the wok/skillet. Let them cook undisturbed for about 30 seconds and then scramble the yolks and continue to stir fry.

ADD NOODLES:
Add the short rice noodles followed by seasonings. Stir to make sure the sauce coats the noodles. The noodles may still hard and stick together, no worries. Once the noodles has started to pick up the color from the seasonings, drizzle in another 1/3 cup hot water. Cover with the lid for about 1 minute. This will soften the noodles.

Uncover the lid. Add the pork slices back followed by bean sprouts and green parts of the green onion. Turn off the heat and continue to stir fry to mix everything over residual heat. The bean sprouts are still crunchy but don’t taste raw anymore.
Serve immediately.