3. Stir in the oyster sauce, curry powder, and soy sauce. Add the rice noodles and toss. Serve immediately.

Serves 23 Do you have 5 minutes and some leftover chicken, beef, pork, shrimp, or a combination thereof? If so, this is the meal for you. It's satisfying, it's easy, and it's foolproof!

Oyster Mushroom Soup 4 cups vegetable broth 1 tablespoon Tabasco 23 serrano chilies stalk lemongra.s.s, outer leaves removed, inner core finely chopped 3 (2-inch-long, -inch wide) pieces lime zest 1 teaspoon sugar 2 tablespoons lemon juice pound oyster mushrooms, cleaned and separated if large 1. In a large saucepan, bring the vegetable broth and the Tabasco to a boil. Meanwhile, crush the chilies with a mallet to break them slightly open: A good whack will do it.

2. Add all of the remaining ingredients to the boiling broth, reduce the heat, and simmer until the mushrooms are cooked to your liking. Remove the chilies before serving.

Serves 4 Oyster mushrooms are fan-shaped mushrooms with a mild flavor and a tender bite. In this Cambodian-style soup they add texture to a complex, yet simple-to-make broth.

Sweet Cambodian Broth with Pork and Eggs 4 cups water 5 tablespoons soy sauce teaspoon freshly ground black pepper teaspoon salt 1 cup sugar 1 cup fish sauce 68 hard-boiled eggs 1 large pork tenderloin, cut into bite-sized cubes 1 cup thinly sliced bamboo shoots Rice, cooked according to package directions 1. Bring the water to a boil in a large saucepan. Add the soy sauce, black pepper, salt, sugar, fish sauce, and hard-boiled eggs; simmer for 15 minutes.

2. Add the cubed pork and the bamboo shoots and simmer for an additional 30 minutes.

3. Reduce the heat to low, cover, and let simmer for 2 to 3 hours. Adjust seasonings to taste.

4. To serve, mound some rice in the bottom of soup bowls. Ladle soup over the rice.

Serves 46 When I say sweet, I mean sweet. As the sugar cooks, it gives a syrupy consistency to this very traditional dish. Luckily the sweetness is counteracted somewhat by a good amount of salty ingredients.

Cambodian-Style Pan-Fried Chicken and Mushrooms 6 ounces dried Chinese mushrooms 2 tablespoons vegetable oil 4 cloves garlic, crushed teaspoon grated ginger 1 pounds chicken b.r.e.a.s.t.s and legs 1 cup water 2 teaspoons sugar 1. Place the dried mushrooms in a bowl, cover with boiling water, and let soak for 30 minutes. Drain the mushrooms and rinse under cold water; drain again and squeeze dry. Remove any tough stems. Cut the mushrooms into bite-sized pieces; set aside.

2. Place the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and the ginger and stir-fry briefly.

3. Add the chicken and fry until the skin turns golden.

4. Stir in the water and the sugar. Add the mushrooms.

5. Reduce the heat to low, cover, and cook until the chicken is tender, about 30 minutes.

Serves 46 Spoon the seasoned mushrooms and a bit of the pan drippings over the chicken. Serve noodles on the side.

Cambodian Beef with Lime Sauce 1 tablespoon sugar 2 teaspoons freshly ground black pepper, divided 2 tablespoons soy sauce 57 cloves garlic, crushed 1 pounds sirloin, trimmed and cut into bite-sized cubes 2 tablespoons lime juice 1 teaspoon water 2 tablespoons vegetable oil 1. In a bowl large enough to hold the beef, combine the sugar, 1 teaspoon of black pepper, soy sauce, and garlic. Add the beef and toss to coat. Cover and let marinate for 30 minutes.

2. In a small serving dish, combine the remaining black pepper, the lime juice, and the water; set aside.

3. In a large saute pan, heat the vegetable oil over medium-high heat. Add the beef cubes and saute for 4 minutes for medium-rare.

4. This dish may be served either as an appetizer or a main dish. For the appetizer, mound the beef on a plate lined with lettuce leaves with the lime sauce on the side. Use toothpicks or small forks to dip the beef into the lime sauce. For a main dish, toss the beef with the lime sauce to taste. Serve with Jasmine rice.

Serves 4 This simple marinade is so good that even though the lime sauce is a breeze, the meat is equally good without it. If you don't have any beef on hand, use pork tenderloin instead.

Red Curry Cambogee 4 dried Thai bird chilies, stemmed and seeded 1 cup boiling water 4 tablespoons sweet paprika 2 tablespoons vegetable oil 4 cups Lemongra.s.s Curry Sauce (recipe follows) 1. Break the dried chilies into pieces and place them in a small bowl. Cover with the boiling water and let sit until soft, about 15 minutes.

2. Place the chilies, their steeping water, and the paprika in a blender. Process to form a thin paste.

3. Heat the vegetable oil over medium-high heat in a wok. Add the chili paste and stir-fry until it begins to darken. Remove from heat and set aside.

4. Place the Lemongra.s.s Curry Sauce in a medium-sized saucepan. Stir in half of the chili paste and bring to a boil. Reduce the heat and let simmer for 5 to 10 minutes. Check the flavor of the sauce, adding more chili paste if needed.

Yields approx. 4 cups This Cambodian sauce is a hotter version of the Lemongra.s.s Curry Sauce. It makes a great base for beef dishes.

Lemongra.s.s Curry Sauce [image]cup chopped lemongra.s.s, inner core only 45 cloves garlic, chopped 1 teaspoon minced ginger 1 teaspoon turmeric 1 jalapeno chili, stemmed and seeded 3 small shallots, coa.r.s.ely chopped 3 (14-ounce) cans coconut milk 3 (2-inch-long, -inch wide) pieces lime peel teaspoon salt 1. Place the lemongra.s.s, garlic, ginger, turmeric, chili, and shallots in a food processor; process to form a paste.

2. Bring the coconut milk to a boil and add the lemongra.s.s paste, lime peel, and salt. Reduce heat and let simmer for 30 to 45 minutes. Remove the lime peel.

Yields approx. 4 cups Thailand's influence on Cambodian cuisine is evident in this sauce. Try it over fish or chicken with a side of Jasmine rice.

Sweet-and-Sour Vegetables 1 cup sliced carrots 1 large green pepper, seeded and cut into bite-sized pieces 1 onion, sliced 2 cloves garlic, crushed 1 teaspoon grated ginger 1 cup water, divided 4 cups broccoli 6 green onions, trimmed and cut into 1-inch lengths 1 cup unsweetened pineapple juice cup rice vinegar 2 tablespoons soy sauce [image]cup brown sugar 2 tablespoons cornstarch 1 cup fresh pineapple chunks 1. Place the carrots, onion, green pepper, garlic, and ginger in a large saucepan with cup of the water. Bring the water to a boil and let cook for 5 minutes, stirring frequently.

2. Add the broccoli, green onions, and the remaining cup of water. Bring the water to a boil; reduce the heat, cover, and let simmer for 5 minutes.

3. Meanwhile, in a small bowl, thoroughly combine the pineapple juice, rice vinegar, soy sauce, brown sugar, and cornstarch.

4. Add the pineapple juice mixture and the pineapple chunks to the wok. Increase the heat to medium and cook, stirring constantly, until the sauce thickens.

Serves 6 A medley of vegetables, this dish is heavily influenced by Cambodia's northern neighbor, China. You can serve these as an accompaniment or as a main dish over rice.

Minted Vegetables 2 teaspoons vegetable oil, divided 4 medium carrots, peeled and cut into thin slices 1 medium onion, cut into 1-inch pieces 1 red bell pepper, seeded and cut into 1-inch pieces 3 cups broccoli pieces 3 cups thinly sliced red cabbage cup vegetable broth Salt and pepper to taste 34 tablespoons chopped mint 1. In a large skillet, heat 1 teaspoon of vegetable oil over medium-high heat. Add the carrot slices, onion, and bell pepper; saute for 5 minutes.

2. Add the remaining teaspoon of oil, the broccoli, the cabbage, and the vegetable broth. Continue to saute until the vegetables are done to your liking, about 10 minutes for tender-crisp.

3. Season to taste with salt and pepper. Stir in the chopped mint.

Serves 6 Nothing fancy, just a burst of minty freshness with each bite.

Shrimp "Pate"

1 cups minced shrimp teaspoon salt 1 teaspoon sugar teaspoon white pepper 1 red chili, seeded and finely minced (optional) 2 tablespoons vegetable oil 8 (4-inch) pieces sugarcane Sweet-and-sour or other favorite dipping sauce 1. Preheat oven to 375 degrees.

2. Place the shrimp, salt, sugar, white pepper, and chili in a food processor; process until smooth.

3. Drizzle in 1 to 2 tablespoons of the vegetable oil. Process the shrimp mixture until it reaches the consistency necessary to make a meatball, using more or less oil.

4. Divide the shrimp mixture into 4 equal parts.

5. Using your hands, mold a "shrimp ball" around the center of each of the sugarcane pieces.

6. Place the "skewers" on a baking sheet and roast for approximately 20 minutes. If you prefer them a bit more browned, broil them (after they are done baking) until the desired color is reached.

7. To serve, spoon some of the sweet-and-sour sauce into the middle of 4 plates. Place the sugarcane "skewer" on top of the sauce.

Serves 4 Although not really a pate in the traditional sense, you can still see the French influences in this dish. The ground shrimp is made into an almost mousse-like concoction that is slow-roasted-perfect with a gla.s.s of Chablis.

Vietnamese Pork Sticks For the pork: 1 pound lean ground pork 6 large water chestnuts, minced 1 clove garlic, minced 1 green onion, trimmed and minced 1 tablespoon soy sauce 2 teaspoons vegetable oil 1 teaspoons lemon juice 1 (-inch) piece ginger, peeled and minced teaspoon sugar teaspoon Chinese hot chili oil [image]teaspoon salt 12 bamboo skewers, soaked in water 12 Boston or leaf lettuce leaves cup chopped cilantro cup chopped mint cup chopped basil For the dipping sauce: cup soy sauce 5 tablespoons lemon juice 3 tablespoons water 2 garlic cloves, minced 1 (1-inch) piece ginger, minced 2 teaspoons sugar 1 teaspoon oyster sauce Pinch of cayenne pepper 1. To prepare the pork: In a large bowl, use your hands to thoroughly combine the ground pork, water chestnuts, garlic, green onion, soy sauce, vegetable oil, lemon juice, ginger, sugar, chili oil, and salt.

2. Divide the mixture into 12 portions. Shape each portion into a cylinder about 3 inches by 1 inch. Carefully insert a bamboo skewer through each cylinder lengthwise. Set aside.

3. Place the lettuce leaves, cilantro, mint, and basil in 4 separate serving bowls. Refrigerate until ready to serve.

4. To prepare the dipping sauce: In a small saucepan combine all the sauce ingredients. Bring the mixture to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove the sauce from the heat and let cool.

5. Prepare a charcoal or gas grill. Place the skewers in a grill basket, making sure they are firmly held but not squashed. Grill the skewers until the pork is cooked through and the outside is crispy, about 10 to 15 minutes, turning the basket frequently.

6. To serve, pour each guest some of the dipping sauce into a small individual bowl. Place the bowls of cilantro, mint, and basil in the middle of the table. Place 2 lettuce leaves and 2 pork skewers on each guest's plate.

7. To a.s.semble, have each guest slide the pork from the skewer onto a lettuce leaf. Sprinkle the pork with some of the herbs to taste. Roll the lettuce around the pork and dip in the sauce.

Serves 6 This Vietnamese recipe is a great appetizer to serve alongside rice paper spring rolls. The add-ons are basically the same-lettuce leaves for holding the canape, herbs and dipping sauces for additional flavor.

Happy Pancakes 1 cup rice flour 1 cups water 2 eggs, lightly beaten teaspoon salt 1 teaspoon sugar 1 tablespoon vegetable oil cup finely sliced straw mushrooms, rinsed and patted dry 3 ounces cooked salad shrimp, rinsed and patted dry cup bean sprouts cup mixed, chopped herbs (mint, cilantro, basil, etc.) Chili dipping sauce 1. In a medium-sized bowl, whisk together the rice flour, water, eggs, salt, and sugar. Set aside and let the batter rest for 10 minutes.

2. Strain the batter through a mesh sieve to remove any lumps.

3. Add the vegetable oil to a large saute or omelet pan. Heat on high until very hot, but not smoking.

4. Pour the batter into the hot pan, swirling it so that it coats the bottom of the pan evenly. Sprinkle the mushrooms over the batter. Cover and let cook for 1 minute.

5. Sprinkle the shrimp and bean sprouts evenly over the pancake. Continue cooking until the bottom is crispy and browned.

6. To serve, cut the pancake into quarters. Sprinkle with the chopped herbs. Pa.s.s a favorite dipping sauce separately.

Serves 4 Another example of French/Vietnamese fusion. The pancake is actually a version of a French crepe. The topping, on the other hand, is Vietnamese all the way.

Honeyed Chicken 2 tablespoons honey 2 tablespoons fish sauce 2 tablespoons soy sauce teaspoon Chinese 5-spice powder 2 tablespoons vegetable oil 1 medium onion, peeled and cut into wedges 1 pound boneless, skinless chicken b.r.e.a.s.t.s, cut into bite-sized pieces 34 cloves garlic, thinly sliced 1 (1-inch) piece ginger, peeled and minced 1. Combine the honey, fish sauce, soy sauce, and 5-spice powder in a small bowl; set aside.

2. Heat the oil in a wok on medium-high. Add the onion and cook until it just begins to brown.

3. Add the chicken; stir-fry for 3 to 4 minutes.

4. Add the garlic and ginger, and continue stir-frying for 30 more seconds.

5. Stir in the honey mixture and let cook for 3 to 4 minutes, until the chicken is glazed and done to your liking.

Serves 34 This is a version of a sweet-and-sour chicken without the bell peppers, fried batter, or red food coloring! The glaze is multidimensional in its flavor profile, and no batter means a healthier dish.

Vietnamese Oxtail Soup 2 medium onions 1 tablespoon vegetable oil 5 pounds meaty oxtails 4 (-inch) pieces ginger, peeled 2 medium carrots, peeled and julienned 1 small cinnamon stick 1 whole star anise 1 tablespoon whole black peppercorns 2 garlic cloves, peeled and crushed 1 green onion, trimmed and thinly sliced 3 tablespoons fish sauce Freshly ground black pepper to taste pound bean sprouts cup chopped cilantro 4 serrano chilies, seeded and thinly sliced 2 limes, cut into wedges 1 (7-ounce) package rice sticks, soaked in hot water until soft and drained 1. Cut 1 of the onions into -inch slices. Heat the vegetable oil in a medium-sized saute pan over medium-high heat. Add the onion slices and saute until they just begin to brown. Drain the oil from the browned onion and set aside.

2. Slice the remaining onion into paper-thin slices. Cover with plastic wrap and set aside.

3. Rinse the oxtails in cold water and place them in a stock pot. Cover the tails with cold water and bring to a boil. Reduce the heat and skim any residue that has come to the surface. Let simmer for 15 minutes.

4. Add the browned onions, ginger, carrots, cinnamon, star anise, peppercorns, and garlic. Return the stock to a simmer and cook for 6 to 8 hours, adding water if necessary.

5. When the broth is done, skim off any additional residue. Remove the oxtails from the pot and let cool until easy to handle. Remove the meat from the bones. Arrange the meat on a platter and garnish it with the sliced green onions. Discard the bones.

6. Strain the broth and return to the stove. Add the fish sauce and black pepper to taste. Keep warm.

7. On a second platter, arrange the bean sprouts, chopped cilantro, sliced chilies, and lime wedges.

8. Bring a pot of water to a boil. Plunge the softened rice noodles in the water to heat. Drain.

9. To serve, place a portion of the noodles in each bowl. Set a tureen of the broth on the table along with the platter of oxtail meat and the platter of accompaniments. Let your guests serve themselves.

Serves 68 Don't be afraid of eating tails! These inexpensive pieces of meat are extremely tender and flavorful when braised in this fashion. If you can't find oxtails, beef or veal shanks would be a great subst.i.tute.

Fruit in Sherried Syrup 2 tablespoons sugar 4 tablespoons water 2 tablespoons dry sherry 2 teaspoons lemon juice 1 orange, peeled and segmented 2 cups fresh pineapple chunks 1 cups kiwi slices 1. In a small saucepan over high heat, boil the sugar and the water until syrupy. Remove from the heat and let cool to room temperature. Stir in the lemon juice and sherry; set aside.

2. In a serving bowl, combine the orange segments, the pineapple chunks, and the kiwi. Pour the syrup over the fruit and toss to combine. Refrigerate for at least 1 hour before serving.

Serves 46 This simple syrup can be made ahead of time and stored in the refrigerator for up to a week! Try it in some hot or iced tea!

Banana Brown Rice Pudding 1 medium banana, sliced 1 (15-ounce) can fruit c.o.c.ktail, drained cup water 2 tablespoons honey 1 teaspoon vanilla extract teaspoon cinnamon teaspoon nutmeg 1 cup skim milk 1 cups cooked brown rice 1. In a medium-sized saucepan, combine the banana, fruit c.o.c.ktail, water, honey, vanilla, cinnamon, and nutmeg. Bring to a boil over medium-high heat. Reduce the heat and simmer for 10 minutes or until the bananas are tender.

2. Stir in the milk and the rice. Return the mixture to a boil, reduce heat again, and simmer for 10 more minutes. Serve warm.

Serves 46 This satisfying dessert requires no baking! It is also lacking eggs and cream, so it takes on the texture of porridge more than of custard. The banana and the fruit c.o.c.ktail give the pudding flavor and structure.