Fish and Tofu soup

Stick a whole fish into the pot of boiling water and boil under low heat for about 30 minutes (actually mom doesn't measure the time, she justs boils it for a long time)
Stick a piece of ginger while you boil the fish
Chop totamatoes into large pieces and toss them into the pot.
Toss in slices of tofu (dried) and slices of spring/green onions
Add one or two teasespoons of chicken buollon.
Add one teasespoon of salt.
Add about 10 dashes of fish sauce
Taste for flavor.

Dong Gwa Tong (mushroom and melon soup)

Indgredients

Chinese mushrooms
Dong Gwa (

Soak mushrooms in water for the day.
Chop them into bite size pieces.
Peel and chop Dong Gwa into bite size cubes
Boil water.
Add chopped up mushrooms in the pot and boil for several minutes.
Add Dong Gwa into the pot and cook
Add chopped pork into the pot, cover the lid to cook.
Add chicken broth/stock
Add salt

Curry
Clay Pot
Add chicken stock/broth
Add mom's fried chicken wings into clay pot
Peel and chop potatos into cubes
Sautee onions
Sautee potato
Add potatos and onions in the hot pot.
Add in curry powder (mom mixed two different curry one yellow one red)
Add water
Simmer for several until thickened
Add around 15 dashes of fish sauce
One teasespoon of chicken buillon
Several pinches of salt
Mix, and taste

Jing Tong Sut (Steam Cat Fish)

Clean and chop catfish into 3 big pieces. Place catfish in a dish
Place in steamer and steam for

In a seperate pot, add oil and green onions onto low fire
Add soy sauce
Add a bit of sugar

When fish is almost ready, add soy sauce/green onion mixture to the cat fish.

Ong choi tong (vietnamese)

ong choi tong
tomatoes
water
tamarand soup base
optional salt or/and chicken buollon

mussels in black bean and garlic sauce

chop garlic and black beans
add in mussels
add oyster sauce
stir fry for a couple of minutes

tofu and tomatoes

let tofu sit in a colander and let all the juices run out.
cut tofu into big chunks.

add 1 or 2 teaspoon of oil to wok and lightly fry (don't deep fry) the tofu.
remove tofu onto a plate.

add in tomatoes, tofu and water.
add in a bit of fish sauce, sugar and chicken boillon.
add in green onions.

(oyster sauce is optional)

brocole

stir fry crush garlic for a couple of seconds under high heat
add in brocole
stir fry for a couple of seconds more
add in a bit of water (several teaspoons, mom just pours it)
add a bit of salt (1 teaspoon?)
add a bit of fish sauce (1 teaspoon or 2?)
add a bit of chicken boillon (1 teaspoon)
stir fry some more

(cover the wok if you want the brocoole to be softer)

serve

Ngoc Ngoc Choi

Stir fry shredded onions in high heat until slightly golden.
Stir fry ngoc ngoc choi (salted turnips/choi poe)
Add a bit of water
1 small spoon of sugar
Stir fry for a minute or two.
Remove onto plate.

Mom then adds one teasespoon of oil
Add in crushed/chopped garlic
add in shredded pork (marinate w/ soysauce + sugar optional chicken boillon)
stir fry over high heat until cooked (only for a couple of minutes)

Toss ngoc ngoc choi back into the wok for one final stir.
Add water if needed.

Bi Gwoon

lettice
Mint
Cilantro
Yook Gune (meat roll)

chicken

boil chicken to make chicken stock.
Remove chicken and let it cool
Chop the chicken
served chop chicken with a dipping sauce made of ginger powder and fish sauce.

Eggplant

Wash and slice japanese eggplant in half and then chop them into big chunky cubes.
Oil wok in high heat add garlic
Stir fry for a minute or two.
Add about half a cup of water (just ball park it)
Put a lid over the wok to steam it for another minute or two.
Add 1 spoon of chicken buillon
Add 2 or 3 dashes or fish sauce.

Ong choi

A Vietnamese dish that every Vietnamese person eats. The way you eat this dish is to dip the ong choi into the chong (dipping sauce).

Ingredients

Water
Ong choi

Chong (dipping sauce)
Fish sauce
Vinegar
Garlic
Water
Sugar
Lemon juice

1: Place ong choi in a pot of boiling water and cook it for several minutes.
2: Remove ong choi and place it in a serving plate.
3: Chop crushed garlic and place it in rice bowl with a mixure of equal parts fish sauce and rice vinegar.
4: Add a spoonful of sugar and a spoonful of water.
5: Cut a lemon in half and squeeze one half of the lemon onto the dipping sauce.
6: Stir, taste and add more sugar if needed.
7: Serve and enjoy!!!

Moon (Vietnamese Noodle Soup With Tomatoes)

This version of the soup is based on a fish broth. Also, eat the moon with fresh mint, parsley, lettuce and a dipping sauce.

Ingredients

A whole fish
Tomatoes
Onions
Ginger
Water
Choi tow
Rice noodles
Green onions

Greens

Mint
San choi (romaine lettuce)
Parsley

Chong (dipping sauce)

Minced garlic
Vinegar
Fish suace
Sugar
Water

1: In boil a pot of water and place in rice noodles until done. Strain and put aside.
2: Add 1 teaspoon of oil to wok and add a whole fish.
3: Fry for fish for one or two minutes.
4: In a large soup pot, add water and sliced ginger. Heat pot under medium heat. When pot is boiling, add fish and reduce heat to a simmer.
5: Slice choi tow (choi head) and add it to the broth.
6: Slice onions and tomatoes, stir fry them in wok under medium heat for 1 or 2 minutes.
7: Add onions and tomatoes in the soup pot. Cook the soup for about an hour.
8: Meanwhile, wash san choi (romaine lettuce), mint and parsley. Chop them up and place them in a serving bowl.
9: To make the dipping sauce, mince up the garlic and place it in a bowl. Add equal parts vinegar, fish sauce and 1 spoonful of sugar. Add some water to dilute and stir the sauce.
10: When the soup is cooked, add about 1 tablespoon of salt, 1 teasespoon chicken bullion and several dashes of fish sauce (mom did about 12-15).
11: Stir and taste. Add more salt, or fish sauce if needed.
12: Remove fish from the soup and serve it on a seperate platter.
13: Add sliced green onions to garnish.
14: Serve and enjoy!!!

Ngow Pa Yeep (Cow Instines)

Yummy yummy!!!! No I mean it, it really does taste good.

Ingredients

Cow Instines
Water

Dipping Sauce

Soy sauce
Oyster sauce
Green onions
Sugar
Water

1: Soak frozen cow instines in hot water to thaw.
2: Place them in a pot of boiling water and cook for a couple of minutes.
3: In a small bowl, toss in equal parts soy sauce and oyster sauce.
4: Cut up green onions and place them in the sauce.
5: Add about one teasespoon of salt.
6: Add a little bit of water.
7: Serve and enjoy.

Jing Sui Dou Fu (Steam Tofu)

Here is mom's steamed tofu dish!

Ingredients

Tofu
Sesame oil
Oyster sauce
Salt (optional)

1: In a big pot, fill pot up with water and heat till boil. Place a steamer into the pot.
2: Cut tofu in big squares and place them on a plate.
3: Place plate into the steamer and steam for several short minutes (about 5 min)
4: Remove tofu from steamer, sprinkle salt (optional).
5: Add sesame oil and oyster sauce (however much you like).
6: Serve and enjoy!

Teem Dou (Snap Peas or Sweet Peas)

Quick, simple and healthy!!!

Ingredients

Sugar snap peas (or sweet peas in Chinese)
Garlic
Oyster sauce
Salt
Water

1: Wash snap peas and snap the edges of each pea.
2: Oil wok under high heat and add crushed garlic
3: Add the snap peas into the wok and stir fry for a couple of seconds.
4: Add 1-2 dashs of oyster sauce and very little water.
5: Sprink some salt.
6: Stir fry for several minutes (2-3)
7: Serve and enjoy

Ha Yun Chow Dan (Scrambled Eggs with Shrimp)

Oh so yummy and oh so good. Every time I try this, I mess up. I don't know why. Mom makes it look so easy.

Ingredients

Shrimp
Eggs
Fish sauce
Chicken bullion

1: Wash and devein the shrimp.
2: Crack 3 to 4 eggs in a bowl and whisk them.
3: Add 3 to 4 dashes of fish sauce into the eggs.
4: Add 1 teasespoon of chicken bullion (or maybe even less) into the eggs.
5: Fire the wok over high heat, add 1 teasespoon of oil and toss in the shrimp.
6: Cook until the shrimp is partially pink. This happens really fast.
7: Add eggs and reduce the heat.
8: Scramble eggs with the shrimp. Cook until shrimp is fully pink. Don't overcook the eggs, the egg should be a bit runny and moist.
9: Serve and enjoy!!!

Gai Choi

Mom's recipes for choi are all the same. Despite this, they all have a unique taste. And the best part is that you don't feel guilty eating it.

Ingredients

Gai Choi
Garlic
Water
Granulated chicken bullion
Salt

1: Wash gai choi and let it dry.
2: To peel garlic bulbs, smash them with the side of your knife or cleaver. This will cause the garlic to release it's aroma.
3: Chop the garlic to your desired size.
4: Fire the wok under high heat, add a teasepoon of oil and then add the garlic.
5: Cook the garlic for several seconds, then add the gai choi.
6: Stir fry for awhile (about 1 or 2 minutes)
7: Add 1 or 2 teasespoon of water and cover with a lid to steam.
8: Add one teasepoon of chicken bullion. Taste and add more salt if needed.
9: Serve and enjoy!!!

Se Yao Gai Yick (Soy Sauce Chicken Wings)

Here it is everyone!!! Mom's super yummy chicken wings. The secret to the sauce is soy sauce and sugar. Oh but watch out, when cooking the chicken, it gets messy. Get your splash gaurd ready!

Ingredients

Chicken wings
Ginger
Minced ginger
Sliced green onion leaves and bulbs
Soy sauce
Sugar

1: Rinse chicken wings under running water.
2: Toss the wings in the wok, make sure each wing is lying flat. (Mom doesn't oil the wok since the chicken wings will release alot of oil)
3: Flip chicken wings when the underside turns yellow. Cook until the wings turn golden brown. (Be careful because oil will splash everywhere.)
4: Push the wings to the side of the wok (or remove the wings from the wok), scoop out any extra oil in the wok.
5: Add minced ginger and sliced green onion bulbs (its thicker than the leaves and takes more time to cook).
6: Pour about 9 dashes of soy sauce, add 1-2 tablespoon of sugar, 1-2 tablespoons of water. Cover with lid for 1-2 minutes.
7: Add green onion leaves and stir fry for a couple of seconds.
8: Taste. Add more sugar or soy sauce if needed. The sauce should taste sweet.
9: Serve and enjoy!!!

Sew Choi Tong (Napa Cabage Soup)

This yummy yummy soup is light, healthy and refreshing. In this receipe, I included canned clams but mom sometimes omits them when she is feeling lazy.

Ingredients

Ginger
Water
Napa cabage
Canned clams
Chicken bullion
Salt

1: Chop ginger into big chunks and toss them in a pot half filled with water. Let it boil until the ginger becomes aromatic.
2: Wash, rinse and rip the napa cabage. Toss the cabage into the pot.
3: Drain the canned clams and put them in the pot.
4: Cook for several minutes until the cabage appears soft
5: Add 1 teasespoon chicken bullion and 1 teasepoon salt.
6: Taste the soup. Add more salt or chicken bullion if needed.
7: Serve and enjoy!!!

Sok Bow Tong (Corn Soup)

This is my all time favorite soup. A classic Chinese soup, my mom's version uses milk just to give it that special La family touch!!!

Ingredients:

Canned cream corn
Frozen corn kernels
Water or chicken stock
Granulated chicken bullion (you will need it if you don't use chicken stock)
Reduce fat milk
Salt
Eggs

1: Pour canned cream corn and frozen corn kernels into a pot (just ballpark it, my mom always does it).
2: Pour water or chicken stock into the pot. Pour enough water (or chicken stock) so that the corn is submerged in it.
3: Pour in milk (only enough to turn the soup white).
4: Heat up the pot under medium heat until warm.
5: As the soup is heating up, crack 1 or 2 eggs (depending on how much soup you are making) and beat them in a seperate bowl.
6: Add one teasespoon of salt and chicken bullion. If soup needs more salt, add more salt or bullion one spoon at a time. If it is too salty, add some water or milk.
7: Once soup is flavored, raise the heat until the soup boils.
8: Once boiling, turn of the flame. Immediately but slowly pour the eggs into the hot soup. As the eggs are being poured in a steady stream, stir the soup with chopsticks or a fork so that the eggs will turn into ribbons.
9: Serve soup into bowls and enjoy!!!