Vermicelli bowl

3 shredded carrots

1 cucumber sliced small

Chopped lettuce

1 pkg vermicelli noodles boiled and drained

Grilled chicken or shrimp optional

Egg rolls baked according to pkg 

Fish sauce recipe:

1/4 cup fish sauce

1/4 cup sugar

1 1/2 cups water

1 tbsp garlic chili paste

3 cloves minced garlic

2 tbsp white vinegar

Mix and pour over noodles and veggies. 

Top with peanut sauce or hoisin 

Sushi in a bowl

Sushi in a bowl

3 cups rice-Make rice according to pkg directions.  I used sweet rice. 

 

Rice dressing 

3 tbsp rice vinegar

3 tbsp sugar

1 tsp salt

Mix dressing in rice once it’s cooked. 

While the rice is cooking prepare the following:

3 carrots sliced thin

1/2 a cucumber sliced thin

3 avocados sliced 

1 pkg (450 grams) imitation crab chopped

Nori paper cut in strips

Place all ingredients in individual bowls then top with:

Mix together: 

6 tbsp Mayo

2-3 tbsp sriracha 

2 tbsp water

Egg roll in a bowl

I lb ground pork 

10 cups coleslaw mix (shredded cabbage and carrots)

2 tsp garlic powder

1 tsp ginger

1/2 cup soy sauce

1 tbsp sesame oil

Can add sesame seeds

3 chopped green onions

Cook meat in a wok add all veggies and sauce for the last 3 minutes. 

Taco seasoning

1 tbsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp paprika

1/2 tsp oregano

1/2 tsp onion powder

1/4 tsp salt

1/4 tsp pepper

1/4 tsp red pepper flakes 

Chicken biryani

Ingredients:

2-3 chicken breasts cubed

1 onion cut thin or 2 tbsp onion powder

1 tbsp garlic

1 tbsp ginger

1 can diced tomatoes

1/2 cup water

1 sliced pepper (opp)

2 tsp salt

1/4 tsp cayenne pepper 

1/2 tsp black pepper

2 tsp garam masala

1 tsp coriander

1/2 tsp tumeric

1 tsp cumin

1/2 tsp cinnamon

4 cups chicken broth

2 cups rice

Instructions:

Add some olive oil and chicken in a Dutch oven on medium heat. Cool til browned then add fresh onion and cook til clear. Add 1/2 cup water, garlic, ginger, and tomatoes

Bring to a simmer and cook until the water is gone. Add in broth and all other ingredients and bring to a boil. Cover and reduce to low for 15-20 min. 

Malaysian Ramen

Malaysian Ramen

Ingredients:

7 packages of ramen noodles (chicken flavored)

3 tbsp olive oil

3 cloves of minced garlic

1 tsp ginger

1/2 an onion diced (1 tbsp onion powder)

1 large carrot sliced thin 

5 tbsp soy sauce

2 tbsp vinegar

2 tsp sriracha 

1 cup finely chopped spinach 

1 tbsp lime juice

2 tbsp crushed peanuts

In a wok cook garlic, onions, and carrots on medium heat for about 5 minutes. Add 2 cups water, 3 pkgs of chicken seasoning, and all other ingredients.  Cook until noodles are soft.  

I like to add hard boiled eggs for the last few minutes in the wok. 

Stuffed Peppers

Cook 1 lb ground beef

Make 2 cups rice (1 cup rice, 2 cups water)

Mix rice and meat in a large bowl with:

1 can diced tomatoes 

1/2 tsp salt

1 tsp black pepper

2 tsp oregano

1/2 tsp red pepper flakes

1/4 cups parmasean 

Put all ingredients inside peppers and top with grated cheese. 

Bake at 400 in pan with 1 inch water for 35 min

Vegetarian curry

Cook on normal in the slow cooker for 8 hours:

2 tbsp onion powder or one diced onion

2 tsp garlic powder

2 tsp ginger

1 tbsp garam masala

2 tsp cumin

2 tsp coriander

2 tsp paprika

1 tsp tumeric

1/2 tsp cayenne pepper

2 cans drained chickpeas

1 can diced tomatoes (drained if you want)

1 can coconut milk 

Shortbread cookies

1 cup butter

1/4 cup sugar 

1/2 tsp vanilla

1/2 cup icing sugar 

2 cups flour

Pinch of salt

Mix and bake at 325 for 8-10 min

Cajun Shrimp Pilaf

In a large skillet melt 2 tbsp butter on medium heat then add:

1 1/2 cups uncooked white rice

3 cups chicken broth

1 lb shrimp

2 cups frozen peas or other vegetable

Cajun seasoning:

1 1/2 tsp paprika

1 tsp salt

1 1/2 tsp garlic powder

1/2 tsp pepper

1/2 tsp onion powder

1/2 tsp oregano

1/2 tsp red pepper flakes

1/4 tsp cayenne pepper

Bring all ingredients to a boil on medium heat then place the lid on the skillet and turn down to low.  Let simmer on low for 15 minutes and then serve.