Archive for the ‘Recipes’ 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!


Fried Mussel with Spicy Tamarind Sauce

Simple yet delicious appetizer that I came up when the FIFA Worldcup 2010 finals was approaching. All the social network mentioned about it, and people were ready to cheer on their team. Some had plans to go hang out with friends and family where food and drink was involve. I did not have any plans instead I thought about putting something together to enjoy while watching the game at home.

Fried Mussel with Spicy Tamarind Sauce, គ្រុមចំពុះទាបំពងនិងទឹកអំពឹលទុំ, Krum Jompook Tear Nung Tirk Ompil Thum was what I came up with. I really enjoy using the Panko bread crumbs for it’s light, airy and crunchy texture. I’ve used it several times like in my Crispy Garlic Pork and Panko Crusted Fish with Lemongrass Chili Sauce and was really satisfied with the results.

Because you can prep everything and make the sauce in advance, this makes it quick and easy to whip up. Try this at your next gathering.

Fried Mussel with Spicy Tamarind Sauce (makes 12 mussels)
(Krum Jompook Tear Nung Tirk Ompil Thum), គ្រុមចំពុះទាបំពងនិងទឹកអំពឹលទុំ,

Ingredients
12 Green Shell mussels
½ cup Japanese style Panko Bread crumbs
1/3 cup rice flour
1 egg
salt
fresh ground pepper
3 bowls/plates or containers
Spicy Tamarind Sauce

Method:
Defrost mussel if frozen. Remove mussel from shell. Thoroughly rinse both shell and meat separately. Drain and set aside separately.

In container #1 mix rice flour with a few pinches of salt and freshly ground black pepper.

In container #2 crack an egg and use a fork to lightly whisk.

In container #3 add panko bread crumbs.

Make a station with 3 separate large plates one for flour, egg and panko bread crumbs. Use one hand (the dry hand) to dust the flour on lightly then move to the next station and drench the mussel with your other hand (wet hand). On the 3rd station return your dry hand and coat with panko bread crumbs. Press them in lightly so they stick to the mussel. Repeat this process until all mussels are done, set aside.

Heat oil in a frying pan and once they are hot add the mussel and fry them. Watch carefully as the bread crumbs tend to brown pretty quick. Adjust heat accordingly. You can start with med-high heat and then crank it up toward the end to get a nice golden brown crust. Cook until all sides turn golden brown and allow to rest on paper towel to remove excess oil, which should not be much.

To serve, lay the fried mussel back into it’s shell and serve with the Spicy Tamarind Sauce. 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.

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