zaterdag 21 januari 2012

Cambodian Hot and Sour Beef Salad

Ingredients:

Servings:
2
Units: Us | Metric
1-2 cup salad leaf (enough magazines to cover a serving dish)
225 g tender steak
2 tablespoons fish sauce
2 tablespoons lime juice (approx. 1 lime juice)
1 tsp sugar
1 or 2 shallots, finely sliced scallions
1-2 red chile, deseeded and finely chopped, depending on how big they are, and how hot you want this (or green)
1/4-1/3 cup of mint (handful of mint)
Directions:

1
Preheat a griddle, or you can use a grill.
2
Cover a serving dish with salad leaves and set aside.
3
Griddle or grill the steak; It should be rare, really, but obviously cook it as you prefer. Once that's done, you can remove a table that will slice it and pour some juice in grill pan in a bowl.
4
Cut beef into very thin slices and put it over some more juice and run into the Bowl as well.
5
In another bowl, mix the fish sauce, lime juice, sugar, chopped chilli and sliced shallots, stirring well.
6
Then mix the contents of two bowls, add mint leaves and quickly turn the salad and serve while still warm.

vrijdag 20 januari 2012

Coconut milk-Poached Cambodian-style fish

Ingredients:

Servings:
2-4

450 g of fish (the firm, white fleshed cut into 2 cm pieces)
3 Garlic cloves (peeled)
1 red onion (small, roughly chopped)
3 cm galangal (fresh, peeled and roughly chopped)
2 Lemongrass (and from the chopped stalks)
1 teaspoon turmeric (finely sliced or 1/2 teaspoon turmeric powder)
1 teaspoon paprika
2 tbsp fish sauce
1 tbsp brown sugar
400 g coconut milk
4 kaffir lime leaves
1 lemon (juice)
Directions:

1
Place the garlic, red onion, galangal, Lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until well mixed.
2
Add the coconut milk and process until well mixed.
3
The coconut mixture is then poured into heavy pased etc.
4
Kaffir lime leaves, crush by hand to release their aroma and add them to the full.
5
Coconut mixture to the boil and simmer gently reduce and Cook 10 minutes, infuse the flavour and slightly reduce the liquid.
6
Add chunks of fish and poach gently for 4-5 minutes.
7
Stir in lemon juice, then the trasfer to the serving platter.

zaterdag 14 januari 2012

Cambodian Style Wings

Serves: 4
2 tablespoons light brown sugar
1 tablespoon honey
5 teaspoons oyster sauce
1 tsp hot chili-garlic sauce (more is better)
1 1/2 pound approximately 10 chicken wings
1 tablespoon soy sauce
1 tablespoon of fish sauce
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 teaspoon grated fresh gingerroot
2 garlic cloves, minced
1 stalk green onion, finely chopped
1/4 teaspoon black pepper


1. In a small bowl, mix brown sugar with honey, oyster sauce, paprika and hot sauce together, reserved.

2. Cut wings on joints. Ignore tips and place wings in a baking dish.

3. In a small bowl, mix soya sauce with fish sauce, salt, lemon juice, ginger, garlic, green onion and black pepper together.

4. pour sauce over the chicken wings, mix well and refrigerate over night or at least 4 hours.

5. Preheat oven to 350.

6. bake wings without coverage for 30 minutes or until golden brown.

7. Brushed prepared honey sauce evenly cooked on wings.

8. Wings back to oven, bake for 5 minutes remain before serving.

9. serve warm or hot.

vrijdag 13 januari 2012

BORBO Lpaov Pumpkin and potato Pudding

Most of Cambodian desserts are usually made of our garden. This sweet treat is cheap and very tasty.

Ingredients:
2 cups cooked pumpkin.
1 cups of cooked Jam (or sweet potato)
1 cups of boiled cassava (yucca)
1 Cups cooked Taro root.
1 ½ cup sugar.
1 cup coconut milk. Prefer Chau Doc brand.
½ teaspoon salt.
½ teaspoon vanilla.
1 pack 3.5 oz dried tapioca. Soaked in warm water until soft. Drained.
¼ Cup roasted unsalted peanut. Crushed.
Procedures:
Using a non-stick pot. Put cooked pumpkin, cassava, jam, tarot and tapioca in the pot. Pour coconut milk and cook over medium heat.Good stirs.
When tapioca cooked, add sugar, salt and vanilla.
Serve hot or warm with ground peanut on top.

donderdag 12 januari 2012

Corn pudding with Coconut Dressing

Delicious corn pudding with sweet rice cooked, and top dressing of the coconut is a lot of great Cambodian recipes for dessert.

Ingredients:
2 cups fresh corn kernels. (Approximately 3 ears of corn)
1/3 cup sweet jasmine rice.
5 cups of water.
¼ teaspoon salt.
½ teaspoon vanilla extract.
1 cup of sugar.
Procedures:
Before you cut maize kernels, make sure that delete all side of the ears of corn.
Use of sharp knife, scrape the nut shells with thinly sliced.
Sweet rice and maize kernels in a non-stick pan.
Pour water and cook until the rice.
Add salt, vanilla extract and sugar. Stir well.
Serve hot with coconut dressing on top.

This dressing coconut is delicious and very popular among the Cambodian. We use coconut sauce with many recipes, desserts to main dish. It is one of the Khmer magnificent and unique sauce.

Ingredients:
1 large cans 13.5 oz. coconut milk.
½ Tablespoon sugar.
1 Tablespoon cornstarch.
¼ teaspoon salt.
Procedures:
Mix all ingredients in a small saucepan. Cook on low heat until sauce thickening.

woensdag 11 januari 2012

Num Treap Sticky rice with Sesame

Sesame sticky rice is one of the famous sweet delicacies Khmer. Very tasty, very easy to make and everyone loves it.

Ingredients:
2 cups UN-Cook Sweet jasmine rice. Coils
1 cup of water.
1 large cans of coconut milk.
1 cup of sugar.
½ teaspoon salt.
2 Tablespoon banana extract of vanilla extract.
½ Cup Toasted sesame seeds
Procedures:
Sweet rice with one cup of water in the rice cooker cooking. When sweet rice cooked rice, separating with spatula. Set a side. Pour coconut milk, sugar, salt, banana or vanilla extract in a large pan of the non-stick. Cook and stir often until sauce thickening. Add sweet rice to the sauce and mix well. Remove the sweet-rice from the stove. Spread the sweet-rice on cake pan and Sprinkle sesame seeds on top.
Use the spatula to sesame seeds pressure down. Cover and let the rice set for several hours, before square pieces

Enjoy! (:

dinsdag 10 januari 2012

Baked banana nuggets

This is one of the Khmer gourmet dessert, that you would find on most trendy restaurants. The sweet crispy banana nuggets serve with vanila ice is very good and it is so easy to make.

Ingredients:
1 banana. Cutting in half the long length and 12 pieces of minced small.
1 teaspoon sugar.
¼ teaspoon vanilla.
6 Sheets frozen small size Lumpia shells. Cut the sheets in the half.
1 cup cooking oil.
1 Tablespoon powdered sugar.
Procedures:
Mix in a bowl, banana with sugar and vanilla. Wrap in banana Lumpia shell. Set a side when done.Heat the oil in a small saucepan. When hot drop nuggets in deep and Bake until golden brown.Removal of oil and drain on a paper towel. Sprinkle with icing sugar. Scoop vanilla and place in the middle of dessert plate. Surround with banana nuggets. Serve immediately. This recipe for two.

Enjoy! (:

zondag 8 januari 2012

Cambodian Style Stir Fry Lemongrass

ingredients
oil for stir frying
½ Cup of Lemongrass paste, Khmer Kroeung
½ tablespoon fine chopped Pahok (optional)
1 pound ground meat of your choice (chicken, pork, Turkey, quail)
JalapeƱos, sliced lengthwise (Customize to taste)
2 tsp sugar
1 ½ tablespoons fish sauce
½ tablespoon tamarind soup base
½ Cup of Holy basil leaves

Method:
Heat a pan and fry the lemon grass and pahok (if you) until fragrant. Add your choice of ground meat and continue to stir fry cook. It will be dry but that's okay.

Add following jalapeƱos and the rest ingredients. Quickly stir to combine the ingredients. Test and adjust to your preference. Turn off the heat and add Holy basil leaves. Give it a final stir and transfer to a scale.

The preserve of Holy Basil
You must be Holy basil leaves and oil.

Extract from the leaves and stems of the reverse auction. Rinse thoroughly and dry them quickly they Flash. Do you have a salad spinner, this would be an excellent way to dry them.

Once they are completely dry, heat a pan over medium-high heat. Slightly oil the pan and throw in the Holy basil leaves.

Flash fry the browsing quickly throwing them around so that the leaves are covered with the oil. The heat and the oil will cause the leaves to wilt a bit, this is perfectly in order. Since the leaves are light and tender must not last very long, less than a minute. If you have a large amount of money to maintain, I suggest you flash fry them in batches over crowding.

Then transfer them to a dish and allow to cool. Once you can cool them up bag in small batches (servings) and save it in the freezer.

zaterdag 7 januari 2012

Samlor Ngau Took Chicken with Preserved Lemon soup

Samlor Ngau Took
Chicken with Preserved Lemon soup



This soup is one of the authentic Khmer dish. You can also cook with beef, pork and duck. It is very easy to make. The soup is light and tasty with rice.

Ingredients:
½ chicken. Maximum cut 8 pieces.
1 Preserved Lemon. Cut In half. You could find on the Asian markets, it comes in a pot.
5 cups of water.
2 gloves garlic. Not peel.
1 tablespoon of fish sauce.
1 teaspoon sugar.
½ teaspoon salt.
Black pepper.
Half yellow onion. Segment.
1 stalk green onion. Minced.
Procedures:
In a soup pot, place chicken, yellow onion, lemon, garlic and pour water kept in.
Cook until meat is tender to your liking. Herbs sauce with sugar, salt and fish.
Sprinkle green onions and black pepper. Serve hot with rice.

vrijdag 6 januari 2012

Stir-fry shrimp with vegetables mix

 Stir-fry shrimp with vegetables mix is one of the Khmer specialty recipe. The combination of the crunchy bamboo shoot, root and carbon in delicious stir fry sauce. Get everything in order, once you started cooking it only take a little time to cook. And it is best to cook in high temperature.

Ingredients:
1/2 pound shrimp. Peeled and veined.
2 carrots. Peeled and thin slices.
6 green Stalks left UI. Cut an inch in length.
1 look 8 oz Sliced bamboo shoot. Drained water from.
4 cups chopped cabbage.
3 garlic gloves. Minced.
1 Tablespoon sugar.
1 Tablespoon oyster sauce.
1/2 Tablespoon soy sauce.
1 tablespoon of fish sauce.
2 Tablespoon cornstarch.
1/4 teaspoon salt.
1/2 cup of water.
1/4 teaspoon black pepper.
3 Tbsp cooking oil.


Procedures:
In a small bowl. Mix the soy sauce, oyster sauce, fish sauce, sugar, cornstarch and water together.Mix well and set a side. Heat the frying pan or wok in high temperature. When the pan is hot, pour cooking oil, saute ' garlic and shrimp, add salt. Stirs. Carrot, cabbage and bamboo shoot Add.Good stirs. Pour the sauce mix. Good stirs. Add green onion leaves. Stirs. Sprinkle with black pepper before serve hot with rice.
Note
Do not over cook the cabbage.

Enjoy! (:

woensdag 4 januari 2012

Samlor Machu Trey Sweet and sour soup with fish

Samlor Machu Trey
Sweet and sour soup with fish

This soup tastes sweet, bitter and spicy. Very popular in Cambodian kitchens because it is very easy to make and delicious flavor. But it takes so many herbs and vegetables to make a perfect bowl of soup. My recommendation for this soup is herbs to your liking. Some as more sour and some like sweeter. It all depends on how you prefer the flavor.

Ingredients:
whole fish 1 about 2 lbs. of steak cut size.
6 cups of water.
fresh pineapple, 1/2. Chopped or
1 large can pineapple piece.
1/2 lb fresh okra. Or
6 oz frozen okra integer.
1 1/2 tbsp Tamarind soup base powder Knorr
3 tablespoon sugar.
2 tablespoon of fish sauce.
1/4 teaspoon of salt.
1 tablespoon cooking oil.
2 garlic gloves. Crushed.
1 stalk lemon grass.
sprouting beans 1/4 pound
1 stalk of celery. Sting.
2 tomatoes. Sliced slices of .5 inch.
2 Asian rhubarb Stalks. Thin slices.
1 cup chopped herbs Mix (rice paddy herb (ma-om), basil, leaf herb of mountains and green onion abandoned).
Hot pepper. (Optional)

maandag 2 januari 2012

Chicken Stir Fry with Ginger

 Chicken and delicious taste with a sweet Ginger Sauce flavor. This is a very popular dish in Cambodia.
Ingredients:
½ chicken. Cut into bite size.
½ cup chopped fresh ginger.
1 cup of water.
2 tablespoons of cooking oil.
2 tbsp sugar.
2 tbsp fish sauce.
2 gloves garlic. Sting.
½ TSP paprika.
½ teaspoon of salt.
2 green onion Stems. Sting.
¼ TSP pepper
Procedures:
Heat pan on the stove. When warming, pour the oil, add garlic, ginger, sugar and chicken. Helm.
Keep stirring and cooking the meat Tan ECRS. Herbs with fish sauce, salt, paprika and pour in the water. Simmer until the meat does. Add green onion. Waves. Before serving sprinkle black pepper hot with rice.