Archive for the ‘Recipes’ Category

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

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

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!

1 cup rice
6 cups of water

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

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.

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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.

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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
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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.

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)

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.

Cambodian Lemongrass Fish Cake

Valentine’s Day is this Sunday, 2 days away. When one thinks of Valentine’s Day the first things that comes in mind almost instantly are red roses, puffy hearts and sweet decedent chocolates. Most definitely fish cakes does not cross people’s mind. For others it’s the sales and discounts at their favorite stores. No matter what people says, thinks or feel about Valentine’s Day it is one of the most celebrated holidays around the world. In my country, Cambodia, it’s refer to as Tngai Bonn Songsa with literally means Boyfriend/Girlfriend Day. I think it extends to Husbands/Wives too, no? Hmmm.. I hope so. 😀

I went to watch the Superbowl at my Sister’s house last weekend. My Mother sent back with me a couple package of prepared fish paste to post in the store (coming soon). These are prepared fish paste which has some of the basic spices and herbs in there already however, you can still mix your own flavors into them. I’ve added the Khmer Kroeung (lemongrass paste) to make ប្រហិតត្រីទ្រង់គ្រឿង Pa’het Trey Troong Kroeung or Lemongrass Fish Cake with a kick. You can also add chop green beans and green onions for a whole new flavor and texture. Since Valentine’s Day is around the corner I got a bit festive and shape my fish cakes into hearts. This is totally optional of course. Follow along as I will be using my Mother’s prepared fish paste in a variety of recipes coming soon .

Cambodian Lemongrass Fish Cakes (makes 15)
(Pa’het Trey Troong Kroeung) ប្រហិតត្រីទ្រង់គ្រឿង


1 cup prepared fish paste (available in my store soon)
1/3 cup Khmer Kroeung (lemongrass paste)
1 tablespoon red pepper powder, optional
oil for frying
Cucumber relish, see recipe
cilantro for garnish
shape cookie cutter, optional
a sheet of wax paper 8×10

In a bowl add fish paste and Khmer Kroeung (lemongrass paste). Combine and mix well. Set aside for about 30 minutes.

To form the shape of your choice, just scope out a tablespoon of fish paste and fill it inside the shape cutter using a back of a small spoon to press it evenly. Lay it on a sheet of wax paper to avoid it from sticking. You can also roll it into a ball and press it flat between your palms like a patty. Add a pinch of red pepper powder to the center (one side) for an extra kick, optional.

Heat oil in a pan on high but reduce is back to medium for a minute before adding the patties. They cook up very fast so watch carefully. Fry until golden brown on both sides.

Serve with my cucumber relish or pickled carrots & daikon. Makes great appetizers or enjoy with steam rice for a complete meal.

Jackfruit & Tapioca Pearl in Coconut Milk

Jackfruit & Tapioca Pearl in Coconut MilkI’ve been having a lot of sweet cravings lately. This is not helping my new year resolution to loose weight. :( I was at the Asian supermarket a couple days ago and the fresh fruit selection this season does not look appealing to me not to mention the sky high prices. As I wander down the can goods isle I picked up a couple cans of fruits in syrup, jack fruit and the palm seeds. Those two are my favorites. I’m not too fond of the lychees, logans or rambutans in a can. I prefer those fresh which of course is extremely hard to find because they have to be imported to the USA from elsewhere meaning I have to pay an arm and a leg for them when it’s in season. Try to stay away from the can that says “in heavy syrup” as it can be too sweet unless that is what you are trying to achieve. I like my desserts on the not too sweet side.

I was going to eat them right out of the can but changed my mind when thought about how I have not post any recipes up for awhile. I decide to take the quick and easy route by making បង្អែមបបរខ្នុរ (Baw Baw Knaow) Jackfruit & Tapioca Pearls in Coconut Milk aka Jackfruit Pudding. Ingredients and steps are similar to my Corn & Tapioca Pearl in Coconut Milk. Some people like to make this using sticky rice. I did not have the patience to soak my sticky rice for several hours or wait until tomorrow to make this so I took the quick and easy way out. :)

Jackfruit & Tapioca Pearl in Coconut Milk (makes 3-4 servings)
(Baw Baw Knaow) បង្អែមបបរខ្នុរ


1 can jackfruit (20 oz size)
1 ½ cup water
4 tablespoons small size tapioca pearl (more if you prefer a thicker consistency)
1 can coconut milk (13 oz)
1/3 cup sugar
a pinch of salt
½ teaspoon pure vanilla extract

Strain jackfruit from can and slice them. Set aside.

In a pot bring water to a boil and add tapioca pearls. Cook for 2-3 minutes then simmer for another 10 minutes or until the pearls turns translucent (no whites). Stir occasionally so they don’t stick. Larger tapioca will take longer to cook.

Add the remainder ingredients and cook for about 5-7 minutes stirring. Then simmer low until the sauce thickens. Again, stir occasionally so they don’t stick to the bottom of the pot. Taste and adjust the sweetness to your preference. Turn off the heat.

Add slice jackfruit.

Serve warm or cold.

Note: The warm heat will soften the jackfruit. If you prefer a crunchy texture then allow the coconut milk mixture to cool completely before adding the slice jackfruit. Another option is to add when warm but allow the entire pot to cool in the fridge. This will also thicken it up.

Spicy [Grilled] Buffalo Wings

Spicy Grilled Buffalo Wings

Spicy Grilled Buffalo Wings

We were watching a new Thai Movie (Khmer-Dubbed) called “Bok Lahong Yek បុកល្ហុងយក្ស” which translate to Giant Papaya Salad or in Thai “Som Tum”. Just the title itself got our tummy rolling and then the image of Papaya Salad got us drooling. I quickly remembered that we have some papaya in the fridge. So off I go and grab my ingredients to make some Papaya Salad. I saw some chicken wings in the fridge as well which I planned to make some Buffalo Wings. I used to make them often but then I began to cut back ( I was trying to eat healthy LOL) due to the fat content from both the wings, the battered and the oil from having it deep fried. So today I tried something new – at least to me. Perhaps some of you are aware of this method but this was my very first attempt.

Instead of deep frying the wings, I pre-cooked it with some spices and then toss it with a bit of marinade/sauce before transferring it to the grill. Because it’s partially cooked I wasn’t concern about undercooking (pink inside). Plus, it didn’t take long on the grill either. Once the outer skin is crispy and ready to serve, I toss the grilled wings with the sauce again. At first I was a bit wary of the taste because when it’s deep-fried, you get that crunch and since I pre-boiled it and then grill, I wasn’t too sure. But after the first bite, I am positive this is now my preferred method when making Buffalo Wings. The crunch was still there since the skin dries up to a crispy texture when you grill it and the inside was still moist. This is such a healthier version than the deep-fried (sometime battered) hot wings. So here’s my recipe for Spicy [Grilled] Buffalo Wings. As I was eating it with my Papaya Salad, I thought of it as an East meets West dish. 😀 You can find recipes for my Papaya Salad here.

Spicy Buffalo Wings with Papaya Salad

Spicy Buffalo Wings with Papaya Salad

1 lb of chicken wings
5 cups of water
½ onion, skin peeled
7 cloves of garlic, smashed
1 teaspoon Shaoxing Cooking wine (or distilled white vinegar)
1 tablespoon butter, melted
1/8 cup Frank’s Original Red Hot sauce
1/8 cup Tabasco Hot Sauce
1 teaspoon whole black peppercorn, crushed

Bring 5 cups of water, onion, wine and smashed garlic to a boil. Add chicken wings and boil for about 5-7 minutes (depending on the size of the wings). Drained and dry with paper towel.

In a mixing boil, mix melted butter, Frank’s Original Red Hot Sauce and Tabasco Sauce. Add the wings and coat evenly. Transfer to the grill and grill for about 15 minutes on each side. Reserve the sauce.

Spicy Grilled Buffalo Wings

Spicy Grilled Buffalo Wings

Just before serving toss crushed black peppercorn in the remanding sauce and add the grilled wings. Coat it evenly and transfer to a serving plate/tray. You can serve it with the traditional sides such as celery sticks, carrots and ranch|blue cheese dressing or for a healthier version you can eat it like me, with Khmer Papaya Salad or Pickled Carrots & Daikon. 😛

Spicy Buffalo Wings with Pickled Veggies

Spicy Buffalo Wings with Pickled Veggies

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