Archive for the ‘Cooking Video’ Category

Unripe Blueberry Dip បុក Blueberry ខ្ចី

Video Tutorial:

Cambodian Stir Fry Holy Basil ឆាម្រះព្រៅ

Video Tutorial:

Steamed Fish with Lime Juice ត្រីចំហុយទឹកក្រូចឆ្មាខ្ទឹមស

Video Tutorial:

Cambodian Outside of the Pot Soup ស្ងោរជ្រក់ក្រៅឆ្នាំង

Instant Noodle Salad ញាំមីកញ្ចប់គ្រឿងសាមុទ្រ

07.15.15 – This recipe has been revised and now a video is available as well.

Originally post – 08.21.09

Instant Noodle Salad

Instant Noodle Salad

Growing up Instant Noodle is like on of the item my parent always stock in the kitchen. I don’t think there’s a day that our shelf goes empty. We would switch from different brands over the years. Some brands that I recall are those that were purchase from the Asian market such as Kung-Fu, Mama, WaiWai, Top Ramen and Nissin Cup O’ Noodle. Now that I am out on my own I stock Mama Instant Noodle (either shrimp or ground pork) and Indomie Mi Goreng.

Eating the same instant noodle can get boring so I try to find way to spice things up. I’ve showed one way how I jazz up my instant noodle soup in my website and today I want to share with you another way.

Taking instant noodle to a whole new level. My Instant Noodle Salad ញុំាមីកញ្ចប់ (Ngorm Mi Kang-jop) adapt from a clip I saw at importfood.com. I tried it out and we enjoy it ever since. With the addition of the noodles to the salad, it’s heavy enough to serve as a main meal. I usually make this for lunch or dinner and every time I do it’s never the same. There’s just so many ways to make a salad. I usually use what ever is left in the fridge. I tried it with steam pork, left-over roasted chicken, and most often shrimp because it’s handy.

Instant Noodle Salad Ingredients

Instant Noodle Salad Ingredients

Ingredients serves 2
(concentrate on taste and not quantity)
3 pkg instant noodle – pick your favorite flavor, used here is Mama Instant Noodle Minced Pork Flavor
1 cup shredded green papaya – these were left over from making Papaya Salad
1 cup of pickled carrots & daikon
½ cup squid – I used the tentacles because they were left over from cleaning out a box of frozen squid
10-15 shrimps, peel and devein
1 lime
10 chili (optional)
2 cloves of garlic
2 tablespoons crush peanuts
2 tablespoons fish sauce
1 tablespoon sugar

Method:
Start by pounding garlic and chili into a paste. Set aside.

Cook the shrimp and squid tentacles (or your choice of meat) with 2 cups of water. You can add a splash of distilled vinegar and a pinch of sugar for flavor. Set aside.

Open your instant noodle and separate the noodles and seasonings. Combine all the seasoning packet (if using more than 1 packet). Cook the noodles 1-2 minutes in boiling water and strain. Set aside.

Now it is time to combine everything together. In a large mixing bowl add the garlic and chili paste, sugar, fish sauce, lime juice, noodle seasonings, and your choice of meat. Mix thoroughly.

Next toss in the shredded papaya and pickled carrots & daikon. Toss to combine. Then finally add in the cooked noodles. Give it one final toss and adjust to taste then plate it up. Sprinkle with crushed peanuts and garnish with some herbs.

Cambodian Grilled Corn with Coconut Sauce

Video Tutorial:

Pandan Coconut Waffle

Pandan Waffle

I have some days off work to recover and so I asked my Mother to show me how to make Pandan Waffle. “It’s so easy!” she said. “Well Mom, I want to see you make it and I also want to record it to share it with my viewers.” my reply to her. She agreed and so we set a time to make it happen and here it is.

Video Tutorial:

Pandan Coconut Waffle (makes about 10 waffles)

Ingredients
1 pkg (12 oz) banana & shrimp batter
1/2 teaspoon salt
1 pk grated coconut
3 cups sugar
3 cups cold water
1 teaspoon pandan extract
waffle maker
oil for brushing

Method:

In a bowl or pot, add the batter follow by the salt and grated coconut.

Next add the sugar and water, gradually. Mix all the ingredients well.

Add pandan extract slowly and mixing as you go to incorporate it into the batter. Minty green is the color you want to aim for. Set the batter aside once color is achieved.

Heat waffle maker and brush the top and bottom grid with oil. Allow some time for the oil to sizzle a bit. Once ready, ladle some of the pandan waffle batter onto the grid. Close the lid and breathe in that wonderful coconut and pandan aroma.

When the waffle maker signals that your waffle is ready carefully open the lid. Use the back of a knife to help life the waffle off the grid and allow to cool.

Repeat the process until you have used all the waffle batter. ENJOY!

Note:
– You can also substitute grated coconut with coconut milk. If you decide to do so, make sure to also adjust the amount of water or not use it at all.

– If your waffle maker tend to stick, you can add a little bit of oil into the waffle batter. Brushing a lot of oil into the waffle grid will make the waffle crispier but also greasy as well.

– You can also add sesame seeds to the batter for a nutty and toasty flavor.

Cambodian Ratatouille

Cambodian Ratatouille known in Khmer as សម្លកកូរ, (Somlaw Koko) is a simple-basic hearty stew which uses assorted vegetables and strong flavorings from pickle fish or fermented fish (prohok), Khmer Kroeung and ground toasted rice. It’s also consider Cambodia’s National Dish.

Over the years, many different versions of Somlaw Koko has been created. Some added coconut milk to this stew. Growing up, my Mother never used coconut milk to make Somlaw Koko. Personally, I think the flavor is too rich and if you were to substitute the ground toasted rice with tamarind soup base, it would turn into Cambodian Sour Soup with Coconut Milk with assorted vegetables or similar to Cambodian Curry. I will leave it up to you, the Chef, to decide what works best for your taste bud.

The vegetables I used here came in a convenience package all mixed together. If you don’t have all or any of these listed you can surely use what’s in season or available in your area. Depending on the type of vegetables use you might want to separate them and add them in the order it takes to cook. My group contains pumpkin which probably might need to be added first, however at this quantity I did not bother dividing them and I did not mind a bit of crunch to my pumpkin either, again a personal preference.

Video Tutorial:

Cambodian Ratatouille (makes 5 servings)
(Somlaw Koko) សម្ល​​​កកូរ

Ingredients
1 teaspoon oil
2 tablespoons palm sugar
1 tablespoon ground pickle fish (prahok)
2 tablespoons fish sauce
1 teaspoon salt
2 tablespoons ground toasted rice
4 tablespoons lemongrass paste (Khmer Kroeung)
1 lb your choice of meat (chicken, pork, or fish) cut into bite size pieces (I used pork ribs)
2 lbs assorted vegetables (pumpkin, shredded papaya, green beans, aubergine, Thai eggplants, fuzzy squash)
8 whole bird’s eye chilies (optional)
3 cups water

Method:
Heat oil in a pot and add palm sugar. Stir quickly until partly dissolve. Becareful not to burn the sugar. Remove the pot or adjust the heat if necessary.

Add in pickle fish (prohok) and stir these two ingredients together until fragrant.

Next add the meat. Stir fry until the meat is coated and slightly brown.

Add lemongrass paste and stir to combine followed by fish sauce and some salt.

Carefully slide in the assorted vegetables. Add in the chilies too if using them.

Scatter the ground toasted rice all over the vegetables. Mix it in slightly, and finally add the water.

Cover and allow the soup to return to a rapid boil. The meat on the bottom is now fully cooked. Give it a stir so the vegetables have a chance to cook and soak up all the flavors. It’s a good time to taste and adjust accordingly. Cover the lid again and continue to cook just a few more minutes.

Ladle into bowls and serve with steam rice. ENJOY!


Cambodian Style Stir Fry Lemongrass

There are several version of stir fry lemongrass out there such as the Vietnamese and the Thai. Each region has their own uniqueness and distinctive flavor. This can also be said for my Cambodian Style Stir Fry Lemongrass, ឆាគ្រឿងសាច់ចិញ្រ្ចាំ (Cha Kroeung Sach Jengjram). While some can just chop up stalks of lemongrass then throw it into the stir fry and call it Stir Fry Lemongrass, Cambodian style is rather a bit more complex. As long as I can recall Cambodian Stir Fry Lemongrass use what we call “Kroeung” which is a made with a combination of aromatics.

I’ve mentioned it many times that this had got to be one of my top 3 Cambodian dishes. The spicier the better! In the past I’ve made this stir fry using finely chopped quails in my Fiery Stir-Fried Lemongrass Quail. This time around, using the same recipe I’ve decided to go with store bought ground pork and made a tutorial to show how quick and easy it is to whip up this delicious Cambodian dish. In addition, because it’s winter fresh holy basil are nearly impossible to get my hands on therefore I have opt frozen holy basil which I had preserve from the fresh one during the summer. See my steps on how to preserve holy basil leaves for later use.

Video Tutorial:

Cambodian Style Stir Fry Lemongrass (makes 2-3 servings)
(Cha Kroeung Sach Jengjram) ឆាគ្រឿងសាច់ចិញ្រ្ចាំ

Ingredients
oil for stir frying
½ cup lemongrass paste, Khmer Kroeung
½ tablespoon finely chopped Pahok (optional)
1 lb ground meat of your choice (chicken, pork, turkey, quail)
jalapeños, sliced lengthwise (adjust amount to taste)
2 teaspoon sugar
1½ tablespoons fish sauce
½ tablespoon tamarind soup base
½ cup of holy basil leaves

Method:
Heat a pan and fry the lemongrass and pahok (if using) until fragrant. Add your choice of ground meat and continue to stir fry until they are cook. It will be dry but that’s okay.

Next add jalapeños and the remainder ingredients. Quickly stir to combine the ingredients. Taste and adjust to your preference. Turn the heat off and add holy basil leaves. Give it a final stir and transfer to a serving dish.

How to Preserve Holy Basil Leaves
You will need holy basil leaves and oil.

Pick out the leaves and tender stems. Flash rinse them quickly and thoroughly dry them. If you have a salad spinner, this would be an excellent way to dry them.

Once they are fully dry, heat a pan to medium-high heat. Lightly oil the pan and toss in the holy basil leaves.

Flash fry the leaves by quickly tossing them around so the leaves are coated with the oil. The heat and the oil will cause the leaves to wilt a bit, this is perfectly fine. Since the leaves are light and tender it should not take very long, less than a minute. If you have a large amount to preserve, I suggest you flash fry them in batches to prevent over crowding.

Next transfer it onto a platter and allow to cool. Once cool you can bag them up in small batches (servings) and store it in the freezer.

When it is time to use, you can defrost it slightly and add to recipes that calls for holy basil.

Egg Rolls | Spring Rolls

I invite you to try my version of egg rolls, នែមចៀន (Naem Jean) or also known as spring rolls. I think the naming will depend on where you are located. I’ve actually heard of “summer rolls” in Eastern parts of the USA however those are mostly refer to the fresh ones which in California are called “spring rolls”. Basically what I am showing here is how to make a delicious crunchy, crispy “FRIED” rolls.

Enjoy egg rolls with your favorite dip such as the sweet chili sauce or with fish sauce. You can even create a bowl of Vietnamese Rice Noodle Salad by cutting up these egg rolls and adding fresh chopped lettuce, sliced cucumbers, rice noodles and some pickled carrots & daikon.

I’ve choose to cook the filling first and allowed it to drain and cool. Using this technique has a couple of benefits. A cool filling prevents soggy egg rolls. Egg rolls can sometime fry up too quickly and you might notice that the shell will brown and sometime burns before the meat inside is cook. For this reason, if the filling is fully cook then that is one less thing to worry especially when you are serving to large crowds. You do not what any guest to complain about under-cook meat, a big NO NO.

For the curious mind, here is an excerpt about egg rolls. “An egg roll is an appetizer and dinner, a variant of spring roll, which was originally eaten in East Asia but has spread throughout the world as a staple of Asian cuisine. Many Asian countries are claimed to have originated the dish, and variants of the egg roll exist in multiple Asian cuisines.”

Video Tutorial:

Egg Rolls | Spring Rolls (makes 25 egg rolls)
(Naem Jean) នែមចៀន

Ingredients
2 cups shredded carrot
1 cup shredded cabbage
¼ cup chopped green onion
1 bunch mung bean thread, soak and cut into 1-inch
½ cup shredded fungus, soak
1 egg white, use for sealing
5 garlic cloves, peeled and minced
1 cup full ground pork
1 tablespoon oil for frying

Seasoning
1 tablespoon sugar
1 tablespoon fish sauce
2 tablespoons soy sauce
1 teaspoon (or less), black pepper
½ teaspoon sesame oil
2 cups oil for deep frying
1 pkg egg roll wrapper (25 sheets)

Method:
Making the Filling
Get your pan nice and hot then add the oil. Once the oil is hot toss in the garlic. Fry until golden brown.

Next add the ground pork. Spread and break it up as you fry. Continue to stir fry until the meat is about 80% cooked. Add ½ of the seasoning into the pork mix. Continue to stir fry 1-2 mins or until most of the sauce has evaporate.

Add shredded fungus, shredded carrots, and the shredded cabbage follow by the rest of the seasoning and continue to mix it all together. About 1 minute later, turn off the heat and add in the chopped green onions.
Give it a final stir to incorporate all the ingredients and flavors.

Use a colander with a bowl under and transfer the filling mixture. This will allow the filling to cool as well as drain any liquid to prevent a soggy egg roll. Add and mix in the mung bean noodles.

Rolling & Wrapping the Egg Rolls
Gently peel a couple of egg roll wrappers. Set aside and use a damp paper towel/cloth to cover so the sheets don’t dry out.

Lay one sheet flat with one corner pointing towards you. Add some fillings about 1 inch away from the corner and spread it around. Roll it in (outward), roll it once then bring the left and right sides to the center.
Seal the end with a wash off egg white.

Repeat this step until you have used up all your wrappers and filling. Makes 25 egg rolls.

How to Freeze Egg Rolls
Lay egg rolls in a single layer. Cover with plastic or parchment paper to prevent sticking then add the next layer. Once they are frozen you can transfer them to resealable bags. There is no need to defrost them. Deep fry them while they are frozen.

Let’s fry some up!
Heat enough oil in your frying pot/pan. Add the egg rolls carefully one at a time turning occasionally until golden brown. Once done, place on wire rack to drain and cool. This will keep them crispy.

Serve it up with your favorite dip. ENJOY!

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