Hed Kem Thong Pad Cha Talay

Hed Kem Thong Pad Cha Talay(Golden Mushroom and Seafood Spicy Stir-Fry)

Prepare:

2 cups golden mushroom1 cup cut squid (cooked)

5 shrimps (peeled, de-veined and cooked)

1 / 2 cup mussel

1 / 4 cup young pepper

15 cloves garlic

2 sweet yellow peppers

5 red chili peppers

1 / 4 cup basil

1 tbsp. olive oil

1 tbsp. fish sauce

1 / 2 tsp. sugar

2 tbsp.oyster sauce

Cooking Instructions:

1. Crush garlic, yellow pepper and red peppers finely.

2. Heat the pan and put olive or vegetable oil. When the pan is ready, put mix from number 1 in the pan. Stir for 5 seconds and then put squid, shrimps, and mussel. Mix it well.

3. Add fish sauce, sugar, oyster sauce, mushrooms, young peppers and basil.

Turn off the fire.

Tao Huu Song Krueng (Fried Bean Curd Dressed with Oyster Sauce)

Prepare:
1 cup bean curd1 group scallion (cut 1 inch)

1 group Chinese celery (cut 1 inch)

1/2 cup minced pork

1/2 cup sliced carrot

1/2 cup corn flour

1/2 cup shitake mushroom

1/4 cup asparagus (cut 1 inch)

1 tbsp. minced garlic

1 sweetbell pepper (sliced)
1 tbsp. fish sauce

2 tbsp. oyster sauce

1 tbsp.soy sauce vegetable oil

Cooking Instructions:
1. Dissolve corn flour with 1/4 cup of water.
2. Dip bean curd in mixed corn flour. Fry it until it has yellowish color.
3. Put fried bean curd in a strainer.
4. In the pan, put 1 tablespoon of olive oil. Fry minced garlic and then put mince pork. Cook for 5 minutes.
5. Next, add fish sauce, oyster sauce, soy sauce. Put carrot, scallion, chinese celery, asparagus, shitake mushroom. Pour the mix 1/2 cup corn flour with 1/2 cup of water in the pan. Stir until the sauce get thick.
6. Turn off the fire. Dress the sauce mixed from number 5 over fried bean curd.