Archive for the ‘Recipes’ Category

Chinese Style Steamed Fish

Steamed Fish with Ginger & Scallions

ត្រីចំហុយស្ទីលចិន (Trey Jomhoy Stil Jen) I read somewhere online which suggest that fish should be eaten at least once a week. Fish has excellent sources of protein, vitamin B, vitamin D, trace minerals, and essential omega 3 fatty acids, which are lacking in most diets. So when I was at the groceរy store today I picked up a tray of some Tilapia Fillets. I normally buy the frozen one at Costco but I haven’t been there for like over a month. I can’t seem to get out of that place without spending less than $75 :( I know whole fish is better but I hate picking out the bones so I like to stick with the fillets. 😛

Since I just purchase the fish fillets today, I went ahead and cook it for dinner while it’s nice and fresh. For my Chinese Style Steamed Fish recipe you can either use whole or fish fillets.

Steamed Fish Ingredients

Chinese Style Steamed Fish (makes 2 servings)
(Trey Jomhoy Stil Chen) ត្រីចំហុយស្ទិលចិន

Ingredients
1/2 – 1 lb tilapia fillet(s) (snapper, halibut or other type of fish can also be used)
2 inch piece of ginger, peeled and julienne
1 stalk scallion (green onion), cut into 2 inch pieces and julienne
2 tablespoons soy sauce (for fish and seafood)
3 fresh chili, thinly sliced (optional)
fresh cilantro sprigs, for garnish

Method:
Lay the fish onto a heat proof plate and place into a steamer once the water is boiling. Cover and steam for 5-8 minutes then turn the heat off completely (longer if using whole fish).

Pop the lid open and check to see if there is excess liquid that formed while steaming. If so, tilt the plate carefully (using kitchen gloves) to drain out the liquid. Pour soy sauce and sprinkle with ginger and scallion. Cover and let it set for another 5 minute. The steamed water will heat the soy sauce and soften the ginger and scallion.

Remove from steamer carefully, again protect yourself with some kitchen gloves. Add some slice chili if using and garnish with cilantro leaves. Serve hot with steam rice.

Note 1: Alternatively, with the fillets you can cook it in the microwave as well. Once fish is cook, add the remainder of the ingredients.

Note 2: It is best to use a soy sauce that is for fish and seafood because it has already been mixed with other ingredients such as salt, sugar and water.

Sausage and Basil Fried Rice

Sausage Basil Fried Rice

បាយឆារសាច់ក្រកនឹងេជីក្រហម (Bai Cha Sach Krok & Chee Krohorm) The warm weather is keeping me up late at night and up early in the morning. Maybe it’s a sign for me to start eating what many consider the most important meal of the day, breakfast. I thought I would be able to skip lunch and just go directly to dinner since I already ate my Banana Nut Muffin and Coffee. However by afternoon my tummy was growling. So with the left over rice and sausage from yesterday dinner, i fixed myself some sausage basil fried rice. Basil is my most favorite herb. I mentioned in my Chicken Lime Soup that this year I planted two varieties, and here they are. Both were used again in my Sausage Basil Fried Rice.

Thai & Italian Basil

Sausage and Basil Fried Rice (makes 2 servings)
(Bai Cha Sach Krok Nung Chee Krohorm) បាយឆារសាច់ក្រកនិងជីក្រហម

Ingredients
2 tablespoons oil
3 cloves garlic, minced
1 green onion (both the green and white part), cut into 1/2 in
3 cups cooked white rice
2 eggs
1 cup sausage, dice (you can also use any other meat or seafood)
2 jalapenos, slice (optional)
½ onion, cut into bite size (optional)
1 cup fresh basil leaves, (Thai or Italian or both)
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon oyster sauce

Method:
In a pan, heat the oil in medium heat. When the oil is hot add garlic and green onion. Stir until the garlic is brown then add jalapeno slices and onion. Cook for several minute or until onion is a bit tender. Add the sausage.

Note: If using un-cook meat add it before the vegetables as it takes longer to cook than vegetables.

Once the meat is is cooked, add in the rice and stir fry for about 3 minutes. Make sure to break up any clumps of rice and that the rice is well coated in oil. Add the seasoning (sugar, soy sauce, fish sauce and oyster sauce) and continue to stir. Work quickly, if the rice starts to stick to the pan you can add a splash of stock or water.

Push the rice to one side of the pan. Crack 2 eggs into the empty side of the pan. As the eggs cook, use your spatula to break them up into small pieces.

Mix the eggs with the rice. Add in the basil and continue to stir-fry until the basil is wilted. Turn off the heat and serve hot.

Note: If basil leaves are big, you can easily tear it into pieces or roughly chop it.

Pickle Green Grape

Many Asian love to eat sour fruits especially in the Summer. Now that the plums are out of line, I turned to my baby (un-ripe) green grapes that’s growing in front to my door step and along the fence. This time around I made note of the measurements so I can share with you.

These were growing right in front of my door steps.

Plucked and washed ready to be load into a jar (1 quart) I reused my empty store bought dill pickled jar. I love the bright green color. It somehow reminded me of the candy I used to eat during my elementary school years. I used to wait in line for the the yellow school bus each morning eating what was called “lemon drops” but those are yellow, so in this case, “lime drops”?

Ready to go. At this point, I just let it sit on the counter (or at a warm place) for several days until the grape changes to a golden olive brown color similar to the pickled green plums. Once it reach my desire taste, I transfer the jar into the fridge otherwise they will lose their crunchiness. I’ll do an update with comments when it’s ready.

Recipe for the Brine
3 cups of water
1/3 cup of kosher salt (use less if you don’t like it too salty)

Bring the water to a boil, add the salt and stir to dissolve. Set aside to cool.

Fill a jar (1 quart) with un-ripe green grapes (or green plums) and cover with the cooled salt water. Allow the fruit to sit for 2-3 days before using. Test by tasting and if you are satisfy transfer it to the refrigerator and store it there. Leaving it out longer will make it more sour but not too long as it will loose it’s crunchiness.

Poached Chicken with Ginger & Scallion

Poached Chicken with Ginger & Scallions

This is one of my favorite dish to eat and make. It uses very few ingredients bit takes a bit of time mainly wait time. I like to poach my chicken when possible because I find that the meat is more juicy compared to cooking all the way through or steaming, it’s your choice. I also make Hainanese Chicken Rice known in Cambodian as “Bai Mon (Chicken Rice)” very similar ways to this. I’ll blog about it when that times come. Here is how I make my Poached Chicken with Ginger & Scallions.

Poached Chicken with Ginger and Scallion
(Mon Jomhoy Nung Kngey Sluk Ktum) ម៉ាន់ចំហុយនិងខ្ញីស្លឹកខ្ទឹម

Ingredients
Chicken (breast, thighs or leg quarters -it’s all up to you)
garlic cloves, sliced
scallions (green onions). finely chopped
ginger, grated
chili (optional)
kosher salt
oil

Method:
To poach the chicken, in a pot bring several garlic cloves, a few thick slices of ginger and a teaspoon of salt to a boil. Once boil, add the chicken and bring to a boil again. Cook for about 3-4 mins (cooking time will depend on what type of chicken you are using). Turn the heat off completely and cover the pot. Allow the chicken to sit in the liquid for about 15-20 mins. Again, cooking time will vary especially if you are using bone-in chicken. Remove the chicken and set aside.

When making the ginger and scallion sauce, you will have to be extra cautious. To make the ginger and scallion sauce grate the ginger (about 3 tablespoons) and finely chop the scallions. Add 1 teaspoon of salt. In a saucepan, add some oil. Once hot, add garlic slice and cook until garlic turns black. Slowly and carefully pour the hot oil into the sauce bowl that contains grated ginger and finely chopped scallions with a teaspoon of salt. Discard the black garlic in the oil.

Once the chicken is cool, chop or slice according to your preference and arrange on a platter. You can either serve the sauce on top or on the side. The ginger and scallion sauce can be strain if you would like to control the amount of oil, or you can control it when you first pour it. Serve and enjoy with steam rice.

Congee|Rice Porridge

Congee | Shredded Chicken & Shrimp

Summer is just around the corner. A week ago the weather was very hot then all of the sudden the temperature just dropped. Now we are down to the low 70s. I don’t mind it at all. As a matter of fact I prefer temperatures in the 70s; well unless I have plans to go to the beach.

With this cool temperature comes my craving for hot and hearty Congee also known as Rice Porridge Soup. I think it’s an Asian comfort food similar to the American Chicken Noodle Soup that many crave on a cold winter day or during time when you are not feeling well. Many Asian countries has it’s own version of Congee. It can be dress up in so many different ways. This one I made last night is a Shredded Chicken and Shrimp Congee.

While you can cook everything in one single pot, this method is convenience when you are expecting leftovers or when each person has their own consistency preference.  This method will allow guest to serve themselves with their choice of toppings and seasonings.

I’ve also made a video tutorial for those who are interested in seeing how I made my Congee.

If you enjoy my video please rate, subscribe to get updates and
most definitely let me know how I’m doing. Thanks!

Ingredients
1 cup rice
6 cups of water

Stock
1 Cornish chicken
1 medium onion
¼ cabbage
1 tablespoon coriander seeds
1 tablespoons whole peppercorns
1 tablespoon sugar
1 teaspoon salt
2 chicken bouillon cube
5 cloves of garlic, peeled
10 cups of water

Optional toppings
shredded chicken (meat after making stock)
cooked shrimp
ground pork, cooked
cilantro, chopped
green onions, sliced
ginger, cut into thin matchsticks
fried garlic

Method:
Add 1 cup of rice to 6 cups of boiling water. Stir well and often so the rice doesn’t stick to the bottom. If it get’s too thick add more water and continue to stir until you get your prefer consistency.

In the meantime make the stock with all the ingredients. Add more water if needed to cover the chicken. Cook for about 25 minutes and remove from the stock. To check if the chicken is cook insert a fork and quickly remove. If the liquid runs clear then it is cooked, otherwise allow to cook a little bit longer.

Reduce the heat and allow the remainder of the stock to simmer.

Once the chicken is cooled to the touch separate the meat and discard the bone. Shred the meat into pieces with your hands.

Now it’s time to assemble your bowl of congee. Ladle a scoop of rice into a bowl. Add stock to your desire consistency. Top with your favorite toppings and enjoy hot.

Pahok Ktiss | Spiced Pork & Coconut Milk

Pahok Ktiss | Spiced Pork & Coconut Milk

Pahok Ktiss | Spiced Pork & Coconut Milk

Pahok Ktiss is an artful and delicious way to enjoy your favorite fresh and cooked vegetables. The rich dipping sauce, a nicely spiced combination of pork and coconut milk, is further seasoned with pahok, added in quantities to suit your taste buds. Serve with plenty of steam rice to allows the flavors to expand and develop.

hen I was growing up my Mother made this dip often, in large quantities and store the left overs in the fridge for later. It only need a quick heating the next time around. A quick and easy dip to serve and used up vegetables that might be hanging around the fridge.

I had received many request for Pahok Ktiss recipe since I’ve started my Blog and making videos on Youtube. Ive never made it myself and this was my very first attempt. I didn’t have the same ingredients that my Mother used so I just find other ways around it. In the process, I learned thing that I will or not do the next time around.

You can view my recipe and cooking tutorial for Pahok Ktiss on Youtube here.

If you enjoy my video please rate, subcribe and
most definitely let me know how I’m doing. Thanks!

Grilled Beef with Pahok Sauce|Salad

Whenever I stumble across mini eggplants which is also known as Thai eggplants, I instantly think of Beef with Tuk Pahok. I only use these eggplant in this dish.

You can check out my Youtube video on Grilled Beef with Pahok Dipping Sauce/Salad here.

If you enjoy my video please rate, subcribe and
most definitely let me know how I’m doing. Thanks!

Ginger Chicken

Stir-Fry Ginger Chicken

A new cooking video tutorial has been uploaded to my Youtube Channel. Subscribe to my channel to see the latest upload I’ve made. If the embed video doesn’t appear, you can view it on Youtube here.

If you enjoy my video please rate, subcribe and
most definitely let me know how I’m doing. Thanks!

Tuk Kroeung Khmer

Tuk Kroeung Khmer

Tuk Kroeung Khmer

I haven’t had this dish in a very long time. So when I made it, I thought why not make a tutorial video too? It was SoOoOo G-O-O-D that I made it again the next day. 😆 Now I rest this dish maybe until another month or so. Enjoy my version of Tuk Kroeung Khmer and check out my video while you are at it. 😛

If the embed video doesn’t appear, you can view it on Youtube here.

If you enjoy my video please rate, subcribe and
most definitely let me know how I’m doing. Thanks!

Pickled Mustard Green Soup



Updated Apr 16, 2010
I’m updating this up with new photo of this soup along with a video cooking tutorial. The recipe is fairly easy and doesn’t require much ingredients but I’ve on a video making spree so thought I capture and show you how I made this yummy soup.

Video Tutorial

Original text below from archive Oct 21, 2009.
Yesterday I headed to Stockton to drop off some stuff at my parent’s house and also stopped by my sister’s salon to get my bangs trimmed. 😛 Mother always try to pack me stuff every time I visit. My fridge is still stock with kwah ko (Cambodian Sausage) and trey ngeat (Cambodian Sun-Dried Salty Fish) from my last visit so there was no need for more of those, yet. Mother still had other goodies for me to bring back home and this time it was jruk spey ជ្រក់ស្ពៃ (Cambodian pickled mustard greens).

My favorite part of jruk spey is the center where the stems are still young and crunchy. I remembered growing up Mother used to make like buckets of jruk spey at a time and us kids would sneak up and pinched the center stem portion of the mustard green then eat them. When it’s time to cook my Mother is left with the outer leaves potion with a hollow center. She would questioned who did it. Of course we pointed fingers at each other and no body dare to admit they were the guilty one. 😀

Jruk spey can be used to make a variety of Cambodian dish as soups, stir-fry, and as a relish/salad to accompany grilled fishes as well as other meats. Today I am sharing with you how I make Sngour Jruk Spey ស្ងោរជ្រក់ស្ពៃ (Pickled Mustard Green Soup). Very few ingredients are called for but this soup yield LOTS of flavor! I am using bone-in chicken but you can use pork as well. Bone-in meats I think tend to yield a more flavorful broth due to long period of simmering. The broth becomes rich and the meats get oh so tender, like fall of the bone goodness. However, if time is tight then opt for meats only (without the bone) and chop into smaller pieces as it will cook faster.

Ingredients
3 skinless chicken thighs (about 1 lb) cut into chunks
3 cups chopped pickled mustard greens
5 cups of water
3 cloves of garlic
1 teaspoon chicken broth mix (or ½ chicken bullion cube)
1 tablespoon sugar
2 tablespoons fish sauce
chopped green onion or cilantro for garnishing
hot red chili peppers to serve (optional)

Method:
Wash and rinse and squeeze as much water from the pickled mustard greens prior to chopping to remove some of the salt content.

Bring water to a boil and add chicken pieces and garlic cloves. Allow to boil for 10 minutes making sure to remove scum that rise to the surface. If you are using meat only this will be less visible. Cover and simmer stock for 30 minutes or longer if have the time, otherwise 10-15 minutes is sufficient.

Add chicken broth mix followed by chopped pickled mustard greens. Continue to cook another 5 minutes. Finish the soup off by adding sugar and fish sauce. Pickled mustard greens can vary in flavor. Some have a very high salt content even after you rinse it while others make them pretty sour. Taste and adjust to your liking.

Once you are satisfy with the flavor turn the heat off and add chopped green onion then stir to combine. To serve, ladle to a bowl and garnish with fresh whole or chopped chili. This soup can be served as is or along with steamed rice at part of a meal.

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