Laos BBQ Marinade Sauce

½ cup oyster sauce

2 tablespoons fish sauce

2 tablespoons soy sauce

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon MSG

1 chicken bouillon (Knorr brand)

¼ teaspoon black pepper

1 teaspoon white vinegar

¼ cup extra virgin olive oil

3 large garlic cloves (minced)

1 stalk of lemon grass (thinly sliced)

1/4 cup water


Throw everything into a blender for about 4 minutes / puree

 This sauce is great with everything: chicken, beef, pork and fish.  I even make it ahead of time and keep it in the freezer.


Papaya Salad (Som Tam)

Som tam





1 teaspoon sugar

¼ teaspoon MSG

1 garlic cloves

4 to 5 chili pepper

1 to 2 tablespoon fish sauce

1/2 teaspoon shrimp paste

2 teaspoons lemon juice

1 to 2 cup green papaya (finely shredded)

½ cup cherry tomatoes (sliced in 3rd)


In a large mortar, add sugar, MSG, garlic, pepper and shrimp paste, then pound with a pestle into tiny bits, add papaya, lemon juice, fish sauce and tomatoes.  Mash gently until all ingredients are well mixed. 

This dish goes great with fried chicken.

Red Curry Chicken with Thai Sweet Basil

4 cans of straw mushroom (removed from can, washed and drained)

1 whole chicken (2 to 3 lbs, washed and cut into large chunks)

2 stalks of lemon grass (sliced in bias 2” long)

2 shallots (peeled and sliced in half)

3 garlic cloves (peeled and sliced in half)

2 chicken bouillons (Knorr brand)

½ can of red curry paste (about 2 tablespoon)

2 teaspoon shrimp paste

1 can coconut milk

¼ teaspoon black pepper

1 tablespoon extra virgin olive oil

3 (kaffir) lime leaves

¼ cup ginger (largely sliced)

1 tablespoon fish sauce

½ teaspoon sugar

1 to 2 bunches of Thai sweet basil (washed and used only the pinch-off leaves)

 In a large pot, add extra virgin olive oil, lemon grass, lime leave, ginger and garlic.  Let cook until lightly golden then add coconut milk and let simmer for 3 to 4 minutes then add curry paste, shrimp paste, fish sauce, chicken bouillon and black pepper and let simmer for about 5 minutes longer, then add chicken.  Give it a quick stir and cover pot, set heat to medium high and continue to cook for 20 minutes (stir every 5 to 10 minutes).

 Add mushrooms, stir and cook for another 8 minutes then add basil, stir and you are done.

Shrimp Sauce with Roasted Pepper and Mushroom

2 lbs shrimp (shelled and deveined)

6 to 10 jalapenos pepper

2 pack mushrooms (white straw mushroom)

2 tablespoon fish sauce

¼ teaspoon sugar

¼ teaspoon MSG (optional)

¼ teaspoon salt

1 tablespoon lemon juice

3 garlic cloves (peeled and sliced in half)

2 shallots (peeled and sliced in half)

1 ½ teaspoon shrimp paste

½ stalk lemon grass (slice in bias, 3 to 4 pieces)

 Roast the mushroom, pepper, garlic, shallots and shrimp paste in the broiler.  Turn when slightly brown (brown on both sides) and remove from broiler. 

 Cooking the shrimp.  Fill a large pan about ¼ with water.  Add ½ teaspoon of salt, ¼ teaspoon black peppercorn, ½ stalk of lemon grass.  When water comes to a boil add shrimp, stir the shrimp around, when shrimp looks solid and about to curl, remove from pan into a large tray to cool.

 In a food processor chop the roasted mushroom, pepper, garlic, shallots and shrimp paste.  Chop the shrimp separately.  In a large bowl, add all the ingredients and mix well (use a mixer it is much easier).

Thai Beef Noodle Soup

Beef noodle soup





Ingredients for broth:

10 Quarts Water

3 Large Shallots (peel the dry skin off)

6 Garlic Cloves

5 Star Anises

1 Tablespoon Salt

2 Tablespoon Sugar

1/2 Teaspoon MSG (Optional)

1/2 Teaspoon Black Peppercorn

1 Tablespoon of Dark Soy Sauce

1/2 Cup Oyster Sauce

1 Stalk of Celery (cut into 3 pieces)

1 Large Carrot (cut into 3 pieces)

3 to 4 Beef Bone Marrow

3 lbs Beef Shin (trim off the fat and cut into large-chunk / 3″ x 3″ cube)

Broth prep: In a large stock pot, boil water; add shallots, garlic, star anise, MSG, salt, sugar, dark soy sauce, celery, carrot and bring pot to a boil.  Add beef shin, and beef bone marrow, when water comes to a boil again add oyster sauce.  Let simmer for 2 to 3 hours or longer (medium / low heat).  Add water periodically if water gets too low in the pot.  When you’re ready to serve, remove oil / fat from the top of the pot.  Add meatball and let it cook for about 15 minutes.  Turn-off stove and add 1 tablespoon of fried garlic to the pot.  Note: The broth should come close to the very top of the pot. (Your stock pot should at least fit 12 quarts.)

 Noodle prep: Soak noodle in cold water for about one hour in advance.  When ready to serve, set a pot of water to a boil.  Place noodle in strainer and dip into the boiling water for about 1 to 2 minutes.  Wait for the water to drip all out and place the noodle in a large soup bowl. (A pack of noodle serves about 3 to 4 people.)

 Vegetables to prep: Washed the vegetable thoroughly.

1 Bunch Scallion (Slice thinly)

1 Bunch Parsley (Loosely chopped)

6 Stalks of Celery (slice thinly)

2 to 3 lbs of Bean Sprout (washed and drained)

1 to 2 Lemons (cut lemons into small wedges)

1 Bunch of Thai Sweet Basil (loosely pinch the leaf off)

Fried – Garlic

1/3 cup extra Virgin Olive Oil

1/4 cup graded or minced garlic

Heat small sauce pan, add oil, and garlic.  Stir periodically and more often when the garlic starts to change color.  Turn off the stove when the garlic is lightly golden.  Remove from pot and place in a small bowl right away.  (It will burn if you leave it in the pot.)

How to serve:

In a large soup bowl, add noodle, top with beef, meatball, bean sprout, Thai sweet basil, celery, parsley, scallion and fried garlic and add broth.  We also add fish sauce, sugar, pepper and about 1/2  teaspoon lemon juice.  It should have a good blend of sweet and sour flavor.

Ginger’s Spring Roll


1.5 lbs of ground pork
5 oz. cellophane noodles (clear noodle)
2-3 T. soy sauce
1/4 T. black pepper
2-3 T. oyster sauce
2 cloves chopped garlic
1/4 T. red wine
1/2 head onion chopped
4-5 carrots shredded
1/2 head cabbage shredded
2 packages spring roll wrappers (25 wrappers per package)

Add salt if needed to taste  






Heat a medium size pan with oil, put about 2 cloves chopped garlic until turn golden brown, put ground pork and stir until cook. Drain out all the fatty liquid, then season pork with black pepper, 2-3 T. of oyster sauce, ¼ T. red wine. Mix and let it sit to cool.

Soak cellophane noodles in warm water, let sit. Five minutes later, drain water, chop noodles Shred carrots, chop cabbage, and mix everything together. The wrapper package should explain how to roll them, roll according to package directions and use egg white to seal the spring roll after finish rolling. Fry spring rolls over medium heat, half submerged in oil, until sort of golden brown.

Heat in a pre-heated oven at 375 degree on a wire rack for about 10-12 minutes until crisp.

Special Note:  Recipe from


3 – 1/2 to 4 lbs. Porgy fish

1/4 teaspoon black pepper

1 tablespoon ginger / slice into thin strip

2 shallots / slice in half

2 garlic cloves / crack

1 stalk lemon grass / chop

1 tablespoon “Kikkoman” soy sauce

1 chicken bouillon “Knorrs” brand

1 teaspoon sugar

1 can (14 – 1/2 oz) “Delmonte” brand / “Garlic & olive oil”

1 can (14 – 1/2 oz) “Delmonte” brand / “Plain”

3 Lime Leaves / rip


FRIED FISH: 3 – 1/2 to 4 lbs. Porgy fish. Clean fish well with salt and rinse throughly. Use about 2 cups of vegetable oil in large frying pan.  Wait until oil is hot. Fish should be cut into 3 pieces. Lightly salted and floured fish. Stove should be set on high to medium high. Drop fish in when oil is hot, turn fish over when lightly golden.

In a large sauce pan add 2 tablespoons of extra virgin olive oil, black pepper, ginger, garlic, lemon grass, lime leave and shallots. Cooked until lightly golden then add tomatoes, chicken bouillon, soy sauce and sugar.  Let simmer for about 5 minutes, then add fried fish. Cover pan and let simmer for about 20 minutes more in medium heat.