Corn-Fried Rice (Bai Lieng Nung Poat)
You Will Need:
16 ounces of frozen corn.  (You may use canned or fresh, but I used frozen and it turned out wonderful.  If you use canned, be sure to drain it).
4 to 5 Cups of cooked Jasmine Rice.
1 Yellow Onion, diced.
2 Cloves Garlic, minced.
2 Tablespoons of Cooking Oil.
1 Tablespoon Soy Sauce.
1/2 Tablespoon Fish Sauce (I used vegetarian).
1/2 Teaspoon Salt.
1/4 Teaspoon Black Pepper.
2 Stalks Green Onion, chopped.

Directions:
Cook Jasmine Rice as per bag instructions.
Set Aside.
Pre-heat a non-stick skillet or wok.  Add cooking oil when hot.
Saute the garlic and onion.  Stir well.
When golden, add salt and corn.  Stir well.
Add rice and stir until rice is fluffy.
Season with soy sauce, fish sauce, black pepper, and green onion.  Stir Well.
Serve Hot.


Vegetarian Chicken strips and Broccoli (Moan Char Pka Spee Khieu)
You Will Need:
1 Package of Vegetarian chicken strips equal to 1/2 pound chicken.
2 lbs broccoli, chopped to bite size.
2 Tablespoons cooking oil
2 Cloves of Garlic, minced.
1 Yellow Onion, sliced
1 Tablespoon of sugar.
1 Tablespoon of fish sauce (I found vegetarian version at International Grocery Store)
1 Tablespoon of soy sauce
1 Tablespoon of oyster sauce (I found vegetarian version at International Grocery Store)
1/4 Teaspoon of Black Pepper.

Directions:
Heat non-stick skillet or wok.
When hot, add oil, garlic and chicken strips.  Stir.
Cover skillet for a few minutes until strips are getting done.
Season with soy sauce, fish sauce, sugar, and oyster sauce.  Stir Well.
Add yellow onion and broccoli flowerets.  Stir well.
Sprinkle black pepper before serving.

Serve with rice.


Vegetarian Stuffed Bitter Melon (Marek Nhoat Tohu Chamhoy)
(I used Green Bell Pepper instead of bitter melon)
You Will Need:
1 Medium Sized Bitter Melon, or 2 Green Bell Peppers.
2 Pieces of Soft Tofu, mashed.
1/2 Cup roasted peanut, crushed.
1/4 Teaspoon salt.
1/4 Teaspoon black pepper.
2 Stalks green onion, chopped.

Directions:
If using bitter melon, cut in inch-length rings (remove seeds, drain.  To remove bitterness, you may boil for a while).  If using Green Bell Pepper, cut in large square sections, an inch wide.  Set aside.
Mix mashed tofu with peanut, salt, black pepper, and green onion in large bowl.
Stuff vegetable with tofu filling.
Put in steamer and steam for 40 minutes.
Pour Sweet dipping soy sauce on a plate.
Arrange the cooked vegetables on a the plate.
Serve hot with rice.

Sweet Dipping Soy Sauce
You Will Need:
1/4 Cup Hot water.
1 to 2 Tablespoon sugar, depending on your taste.
1 Tablespoon fresh lime juice.
1/2 teaspoon of chili paste
1 Tablespoon soy sauce.
1/4 cup of roasted peanut, crushed.

Directions:
In a small bowl, mix hot water with sugar until the sugar dissolves.
Add lime juice, chili paste, and soy sauce.  Mix well.
Top with peanut.


Fried Banana Nuggets (Num Chet Chien)
You Will Need:
2 Large Bananas
2 Teaspoons of Sugar
1/2 Teaspoon of Vanilla Extract
12 Sheets small-size Spring Roll Shells
1 Cup cooking oil for deep-frying
2 Tablespoons of Powdered Sugar

Directions:
Cut the bananas in half lengthwise.  Cut each banana into 12 pieces.
In a small bowl, mix the bananas with sugar and vanilla.
Cut the spring roll shells in half.  Wrap each banana piece in a spring roll shell.
Set Aside.
Heat the oil in a small saucepan.
When the oil is hot, drop in the banana pieces.  (It is hot enough when they immediately fry when dropped in).
Fry until golden brown.
Remove pieces and drain them on a paper towel.
Sprinkle with Powdered Sugar.

Serve with Bryer's Vanilla Ice Cream, or dip in Coconut Sauce.  (Or both!)

Coconut Sauce (Tirk Doung)
You Will Need:
1 Large Can of Coconut Milk or 2 Cups of Fresh Coconut Milk
1/2 Tablespoon of sugar
1 Tablespoon of cornstarch
1/4 teaspoon of salt

Directions:
Mix all ingredients in a small saucepan.
Simmer until sauce thickens.


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