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We make fresh foods, and desserts on the weekend. The menu varies from week to week. Our usual menu item is Fresh Vietnamese Spring Rolls with Peanut sauce. We try to cook dishes that consists of ingredients we carry at our store, so don't hesitate and ask for the recipe. We want you, our customers, to try the products we sell and get familiar with the different ways to use it.

Chicken Panang Curry

1 4oz can of Maesri Panang Curry Paste 

3 cups of coconut milk

1 1/2 lbs of sliced chicken breast (or your favorite meat or tofu)

2 tablespoon Fish Sauce

2 small green bell peppers cut into strips

Optional: finely sliced kaffir leaves and sliced thai chili for garnish

In a sauce pan, emptly 1 can of Maesri Panang Curry Paste and stir w. 1 cup of coconut milk for 5 minutes. Then, put in Bell Peppers, sliced Chicken, 2 tablespoon of fish sauce and the remainder of the coconut milk into the pan until the Chicken and the Bell Peppers are cooked.

Garnish w/ finely shredded Kaffir leaves and sliced thai Chili. Basil can also be added as a garnish.

Served over steam rice and enjoy!

Chinese Hot and Sour Soup


8 cups water or chicken or pork stock

1/4 cup soy sauce, or more to taste

1/4 cup white vinegar, or more to taste

2 teaspoons ground white pepper, or to taste

4 dried shiitake mushrooms, reconstituted and sliced

1 small block medium or firm tofu, cut into strips

1/2 cup wood ear, cut into strips

1/2 cup bamboo shoot strips

1/4 cup pork strips (see note)

1/4 cup cornstarch, mixed with 1/4 cup water to make a slurry

3 eggs, beaten

Sesame oil

Chopped onions, for garnish, optional

Chopped cilantro, for garnish, optional

In a large soup pot, add water or stock, soy sauce, vinegar and white pepper. Then add the mushrooms, tofu, wood ear, bamboo shoots and pork. Let mixture come to a boil.

When soup reaches a boil, turn down heat to medium. In consecutive slow pours, add the cornstarch slurry to the soup while stirring. The soup will start to thicken. When the soup returns to a boil, drizzle the egg on top. When the egg blossoms, give the soup a gentle stir to incorporate the egg. Taste the soup. Add more soy, vinegar and white pepper, if needed. Drizzle with sesame oil and serve with garnishes.

Note: Take a small piece of pork from the loin or chop. Cut into rough strips or little chunks. Saute in a skillet in 1 tablespoon of vegetable or peanut oil. Add a dash of soy sauce to help it caramelize a little. Cook for about 1 minute, then add to soup.



2 packages of House Foods Tofu Shirataki Fettuccine Shape

2 tablespoons oil

1/2 small onion, finely chopped

1 tablespoon peeled and grated fresh ginger

3 garlic cloves, pushed through a press

1/8 teaspoon red pepper flakes (or more, to taste)

2 tomatoes, seeded and chopped

2/3 cup coconut milk

2 pounds large shrimp, peeled and deveined

Salt and pepper

3 tablespoons chopped fresh basil or cilantro

1. Prepare noodles according to package directions. In a non-stick skillet, toss noodles over medium-high heat until dry. Set aside.

2. Heat oil in a large nonstick skillet over medium heat. Cook onion 3 minutes, until softened. Stir in ginger, garlic, and red pepper flakes; cook 1 minute more. Add tomatoes and coconut milk. Cook 10 minutes or until mixture thickens.

3. Add shrimp to skillet. Cook 3-4 minutes, until cooked through. Add fettuccini and stir until throughly heated. Add salt and freshly ground black pepper to taste. Sprinkle with cilantro before serving.

Servings: 4

Prep time: 20 minutes

Bake/Cook time: 20 minutes

For more healthy and delicious Tofu Shiritaki or Tofu recipes visit House Foods website











California Roll
Hot and sour soup

MAKE SUSHI AT HOME. We have available:
Cuttle Fish
Imitation Crab Meat
Grilled Eel (Unagi Kabayaki)
Masago (Smelt Roe)
Soft Shell Crab
Smoked Salmon (top grade A)
Tobiko (Flying fish roe)
Yellow Fin Tuna (grade AA)
Yellow Tail (Hamachi)

Edamame (Soy beans)
Ika Sansai (Seasoned Squid Salad)
Hiyashi Wakame (Seaweed Salad)
Natto (Fermented Soybeans)

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