Hi, I am Larry. I am so lucky to be married to Saichon. She has graciously agreed to let me share one of my families long time favorite holiday recipes.

This is a recipe that I was given by my great grandmother in Oklahoma. When we were kids we used an old grinder that we cranked by hand. Looking back at it now, I know that as kids we loved to grind up the food in that old grinder and I am sure that my mother loved the time to work in the kitchen with us out of the way! Now Both I and Saichon use a food processor to do the job, takes seconds rather than hours. I have had several that I managed to break, then my mother gave Saichon this one from Wolfgang Puck for Christmas last year. It is a little big for our personal needs but is great when we have dinner parties and we have really used it a lot! It has never complained or stopped working. My only observation of trouble with it is the O-Ring that seals the top onto the unit seems to come off to easily. So whatever you choose to grind up your fruits is great, for us it is a family tradition and I hope this recipe will add a little joy to your holiday as well!

For this recipe you will need:

1. two oranges
2. one apple
3. one 12 ounce bag of cranberries
4. one large packet of raspberry Jello
5. (Optional) 1/2 cup of walnuts
6. one cup sugar

Begin by pouring your jello into a middle sized bowl add 1 and 1/4 cup of boiling hot water and stir until jello is all dissolved. Now pour in your sugar and stir until dissolved. I generally use less than 1/2 cup of sugar but the original recipe calls for one cup. so use your sugar fit your taste.

Set your jello aside and wash your fruit well, core your apple and toss into your food processor, followed by the cranberries, and the oranges and nuts. After all items have been completely ground up, mix into your jello well, add another 1 and 1/4 cups of cold water again mixing well and place into the fridge to set.

As I said this is a family fave, I like to top mine with a bit of whipped topping and eat for desert.

From our family to you we wish you a very merry Christmas, and an awesome new year!

Christmas Cranberry Relish is a post from: Cooking With Saichon

This  dish is quick and easy to make if your looking for the sauce to eat with the vegetable, is made with ham and coconut milk, a little bit of chillies.

Ingredients

2oo grams ham, cut into small pieces{1 cup}

2 cups coconut milk

1/4 cup sliced shallots

1/2 cup fermented rice

3 red, yellow green spur chillies cut into short lengths

1 tablespoon sugar

1 teaspoon salt

2-3 tablespoon. tamarind juice

preparation

1  place coconut milk into pot with the ham and fermented rice and heat to boiling .

2 add salt, tamarind juice, and sugar to taste.

3 add the shallots and spur chili. when the sauce come to boil. remove from heat.

Serve with fresh vegetables such as cucumber, cabbage,string beans and lettuce

Ham in coconut cream( Lon ham) is a post from: Cooking With Saichon

This dish is a quick and easy to make , delicious Thai treat make a great party, IT is a classic Thai snack with crab meat stick and cream cheese.

Ingredients

• 1 pack of wonton wrapper
• 3 stick of crap meat
• 1 1/2 cup cream cheese
• 2 1/2 tbsp. green onion
• 1 tsp. salt

Preparation

1. In large bowl mix all of ingredients
2. Place 1/2 tbsp. of crab meat and cream cheese in the center of each wonton
3. Fold up one edge of wonton to from the bottom, and roll from one side to the other to create your wrap
4. Serve with sweet and sour sauce

Mini egg roll is a post from: Cooking With Saichon

Spicy salad recipe from the easy to find ingredients, we call yum apple. try it out and you will can not a meagient how they can turn out really tasty meal.

Ingredients

• 1 cup  shred green apple
• 1 tomato cut to bite pieces
• 2-3 clove garlic
• 5 chilli
• 2 tsp, dried shrimp
• 2 tsp. soy sauce
• 2 tsp. lime juice
• 1 tsp. sugar

Preparation

1. Peel apple skin, thinly slice, and shred. soak in cold salted water for 5 minutes to prevent oxidation, drain, rinse in cold water, pat dry and set aside.
2. Ground dried shrimps, then prepare dressing by mixing lime juice soy sauce sugar and slice chili a mixing bowl.Taste for your own flavor.
3. In the large bowl mix shredded apple, ground dried shrimps and dressing, then mix thoroughly.
4. Put the salad in serving bowl with cucumber on the side.

Spicy apple salad(Yum apple) is a post from: Cooking With Saichon

Before I show you the best way to make Som Tum in your own home, please watch a short video of my daughter helping me to make some at my home! I may be biased but I feel that she is very beautiful!

This salad is so popular  dish, most of the time it so spicy when you eat in restaurant but you can also ask for not hot, if you did not ask always end up with a red lip after you has this meal. With  this recipe and you can prepare to your own taste!

Ingredients

• 2 cup shredded green papaya
• 1 tomato
• 1 1/2 tbsp. soy sauce
• 1 tbsp lime juice
• 2 1/2 tbsp. sugar
• 2 clove garlic
• 2-3 fresh chillies (you can put more if you eat hot is depend)
• 2 tbsp. roasted peanuts
• 2 tbsp dried shrimp

Preparation

1. Peel green papaya skin, cut in half., and shred it.
2. Cut tomato into pieces, cut chilli and garlic in to small pieces, then well pound in mortar. add dry shrimps pound until soft then roasted peanuts and gently pound.
3. Add tomato, gently crush and mix thoroughly
4. Mix lime juice ,soy sauce, and sugar in a mixing bowl, taste for sweet, salty and sour flavour. In large bowl mix the shredded papaya, pounded ingredients, and prepared dressing, stir thoroughly.
5. Spoon onto a plate, served with fresh vegetable and sticky rice

Papaya salad(som tum) is a post from: Cooking With Saichon

Thits delicious thai treat make a great party. Is a classic thai snack with shrimp, crap or meat as the main ingredient (turkey or roasted chicken can also be substituted) Can be put together ahead of the time if you are planning on having company.

Ingredients

• 30 spring roll sheet cutted, 5 inch diameter
• 1 cup ground prawn
• 1/2 cup ground pork
• 1/4 cup small chunks yam bean tuber
• 1 tbsp. finely pounded coriander root
• 1 tbsp. finely garlic
• 1/4 tsp. ground pepper
• 1 tsp. salt
• 1/4 cooking oil for stir frying
• 4 cup cooking oil for deep frying
• 1/2 sweet sauce

Preparation

1. Mix the shrimp and pork together with all ingredients , except spring roll sheet and chopped garlic
2. Heat the oil for stir fry in a wok. when hot, put in the chopped garlic, saute until fragrant, and the put in the filling mixture from step1 and stir fry until done
3. On each the spring roll sheets, place 1 tbsp. of the filling and then fold up the sheet to enclose as in a bag. Tit the bag closed with a strip of any kind vegetable stalk, made by scalding the stalks in a boiling water and then dividing the stalks into strips. the bag should fit tightly around the filling. Trim the excess spring roll sheet and vegetable stem with scissors to make the bag attractive
4. Heat the 4 cup of oil in a deep wok, when hot , deep fry the bag until golden; then remove from the wok, drain, and serve with a sweet sauce.

Golden bag (Thung thong) is a post from: Cooking With Saichon

Think your kids wont touch tofu? Try this recipe is so simple and quick to make, When you serve these ,  kids think they are eating chicken or cheese. enjoy!

Ingredients

• 1 cup whole-wheat or white breadcrumbs
• 1 tbsp.flax seed meal
• 1 tbsp. grated Parmesan
• 1/2 tsp. paprika
• 1 cup spinach or broccoli
• 1 large egg, lightly beaten
• 1 package extra-firm tofu
• 1/2 tsp. salt
• nonstick cooking spray
• 1 tbsp. plive oil

Preparation

1. In a bowl, stir together the breadcrumbs, flax-seed meal, Parmesan, and paprika. set aside
2. In a shallow bowl, mix the spinach puree and egg with fork, and set the bowl next to the breadcrumb mixture.
3. Slice the tofu 1/2 inch thick and cube it or cut into shapes with a cookie cutter. Sprinkle both sides with salt. Dip the tofu pieces into the puree mixture, the roll them in the breadcrumbs until the tofu is completely coated and you cant see the puree.
4. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil.
5. Add the tofu nuggets in a single layer ( be careful not to crowd the pan) and cook until nicely browned on one side,3to4 minutes. turn and cook until the crumb coating is crisp and golden, 2 to 3 minutes longer.

Tofu nuggets is a post from: Cooking With Saichon

       Today i come up with simple and easy recipe, It only a few ingredients that we use and easy to  preparaton. we call Yum ma-kheua yao. Follow the simple intructions and learn how to make the best eggplant salad, you have ever tried!

        Ingredients

• 2 long eggplants
• 1/4 cup ground pork
• 3 shelled scalded prawns
• 2 tbsp. mint leaves

Inggredients for the dressting

• 2 tsp. sliced hot chilli
• 3 tbsp. sliced shallot
• 2-3 tbsp. fish sauce
• 1/4 cup lime juice
• 1 tbsp. sugar

Preparaton

1. Mix the ingredients for the dressing together
2. Roast the eggplant over a hot charcoal fire, turning regularly, until soft throughout. Peel the eggplant and then slice into secions.
3. Add prawn, pork, then add the dressing and toss gently mix
4. Dip out into a platter, sprinkle with mint leaves and serve

Savory long eggplant (Yum ma-kheua yao) is a post from: Cooking With Saichon

  This recipe is very popular spicy sauce that usually with steamed glutinus rice and you can serve with any kind of vegetable, some people is has it like snake

  Ingredients

• 2 tbsp. shrimp paste, roasted until fragrant
• 1tsp. hot chilli, stems removed
• 1 tsbp. choped peeld garlic cloves
• 2-3 tbsp. sugar
•  3 tbsp. fish sauce
• 3 tbsp. lime juice

  Preparation

1. Place the garlic and shrimp paste in a mortar and pound until thorughly mixed. add dried shrimp and poundto mix in. add hot chilli and sugar, fish sauce, and lime juiceto taste.
2. Serve with vegetable, such as winged beans, string beans, bamboo shoot, gord gourd leaves, or water mimosa, boiled and topped with coconut cream, or with fresh vegetables, such as cucumber, eggplant, wing bean, or long eggplant fried with egg.
3. Accompanies fried mackerel.

Shrimp paste,chilli sauce with vegetable(Nam phrik kapi) is a post from: Cooking With Saichon

 Easy any yummy  spicy salad recipe frome lemongrass. This is a geat dish if you are dieting, the herbs are very healthy for your body.

   Ingredients

• 5 Lemongrasss
• 1/4 cup mined pork
• 3 tbsp fried dried shrimps
• 1/4 fried cashew nuts

Dress sind

• 1.5 tbsp finely slice hot chilli
• 2 tbsp finely slice shallot
• 2 tsp sugar
• 2 tbsp fish sauce
• 2 limejuice

Preparation

1. Mix all inggretents for spicy dressing together and set aside
2. Wash the lemongrass (remove some of outer  part) and finely slice the stems about 3” from the base sprinkle a few drops of lime juice over lemongrass  and toss lightly
3. Mix  the lemongrass   and minced pork together  cabbage, garnish with fried dried shrimps cashew nuts mint leaves and lemongrass  before serving 

Lemongrass spicy salad(Yum ta khrai) is a post from: Cooking With Saichon