Lop

4 chicken breast, ground
3 cloves garlic, minced
2 Tbsp oil
Oyster sauce
Red Rooster sauce
1 bunch cilantro, minced

Cook ground chicken in oil and garlic. Add cilantro. Add Oyster sauce (1-2 cups) and Red rooster sauce to taste. Red rooster sauce is spicy so use in moderation.

Serve with sticky rice & peanut sauce

Peanut Sauce

Peanut Sauce

1 cup water 

2/3 cup smooth peanut butter 

2 cloves garlic, minced 

2 Tbsp brown sugar 

1 1/2 Tbsp lemon juice 

1 Tbsp soy sauce 

1/2 tsp red curry paste 

 In a small sauce pan combine the water, peanut butter and garlic. Cook over medium heat until boiling. Remove from heat and stir in the remaining ingredients. Let cool to room temp. Delicious with pad thai, lop, steamed cabbage.

Chocolate Mint Swirls

1 cup powdered sugar
2 sticks butter
2 eggs
12 oz mint chocolate chips

Melt and cool chocolate. Cream sugar and butter. Add one egg at a time and beat for 5 minutes each. Mix in cooled chocolate. Use cake decorating bag and squeeze into mini-cups. Refrigerate.

This is a great recipe for around the holiday season. It makes a TON of mini mint swirls.

If you don't have mint chocolate chips you can add mint seasoning to regular chocolate chips and let sit for 24 hours before using.

Clam Chowder

Clam Chowder

2 cans minced clams 

1 cup diced celery 

1 quart half and half 

1/2 cup flour 

1 c finely diced onions 

2 cups finely diced potatoes 

3/4 cup butter 

1 1/2 tsp salt pepper to taste 

 In a small sauce pan cook juice from clams and all vegetables. Add water to cover. In a large pan melt butter and add flour gradually stirring for 1 minute. Add half and half. Stir until thick and smooth. Add clams, vegetables, salt and pepper. Do not drain vegetables. Stir until well blended. Serve hot with french bread.