Archive for the ‘Recipes’ Category

Cambodian Grilled Pork Salad

I have so many recipes that I want to try out but when it is time to choose one I usually can’t decide. Then also comes that inner me asking myself should I go buy all those ingredients? Who is going to help me eat it? How many times can I handle the leftovers? Will I ever use those other ingredients or is it just a one time deal? With these kind of questions running inside my head this is why you don’t see me sharing many American or Italian dishes. I don’t have milk, cream or cheese handy. Nor do I have tomato sauce or dried Italian herbs and noodles in my small pantry. It is currently occupied with bottles of fish sauce, different types of soy sauce, rice wine vinegar and oyster sauce. On the other end it is filled with aromatic spices like star anise, dried kaffir lime leaves, dried shitaki mushroom, tamarind base powder, all sorts of dried noodles like mung bean thread (glass noodles), rice noodles in various shapes and egg noodles. For this reason, I tend to stick with Asian recipes just because most of the ingredients are readily handy. Perhaps one day in the near future when I have a large enough pantry I can stock additional ingredients from other parts of the world.

Cambodian grilled pork salad, ញុំាសាច់ជ្រូកអាំង (Ngorm Sach Jrook Arng) is just one of those quick and easy things to put together. The only thing I had to run to the store for was to get the meat. All others I stock on a regular basis. You can substitute pork with either chicken or beef. You can even use left-over grill meats for this. But because the spicy garlic dressing that accommodate this salad is a bit strong I would not recommend marinated grill meat unless you tone the dressing down a bit. Everything in this recipe can be prepared in advance hence ‘quick & easy’. Asian Mint or Vietnamese Mint is now one of my favorite herbs to pair with Cambodian salad but you can always sub it out for other fresh herbs such as basil, fish-wort, or even cilantro. Just go with what you like. You can also enjoy this salad as is, but do increase the amount of shredded cabbage or as part of a meal with rice and other dishes. Another alternative is to eat it as a wrap. For this you will omit the shredded cabbage and use lettuce instead to wrap everything. Add some rice noodles in the wrap for a fulfilling meal. Prepare the dressing but use it as a dip instead.

Video Tutorial:

Cambodian Grilled Pork Salad

(Ngorm Sach Jrook Arng) ញុំាសាច់ជ្រូកអាំង

1 tablespoon palm sugar
3½ tablespoons lime juice, about 2 limes
1½ tablespoons fish sauce
7 garlic cloves, minced
10 bird’s eye chili, chopped (adjust amount to your liking)
¾ lb. pork, season with salt & pepper to taste
1 cup shredded cabbage
a couple Asian Mint stems or use your favorite fresh herb
sliced lime rings for garnish

Grill pork until fully cook. Then slice about ¾ in. thick and set aside.

To make the dressing add palm sugar, lime juice, and fish sauce in a bowl. Whisk until the sugar dissolves.

Whisk in minced garlic followed by the chili peppers to complete the dressing. Taste and adjust to your liking. It should be sour and garlic-ky.

Add in the sliced pork and toss gently to coat.

To serve, arrange the shredded cabbage on one side and the tossed pork on the other. Pour any remaining juices on top. Garnish with fresh herb and lime rings. Alternatively, you can toss the shredded cabbage, and the herb (using the leaves only), into the salad bowl. ENJOY!

Cambodian Lemongrass Stuffed Cornish Game Hen

I LOVE LOVE Cambodian Kroeung! I can pretty much eat or at least try anything that is made using Khmer Kroeung. Kroeung is used in one my most favorite food in the WWW (world wide world) which is Stir Fried Lemongrass___, ឆារគ្រឿង __, (Cha Kdov (Kroeung) ___.) Fill in the blank with your choice meat. It’s such a delicious dish that I can seriously go off my diet streak if I make it often. YES, it’s that BAD, in a delicious way of course. :) Another popular favorite among Cambodian is the Sour and Spicy Beef Soup with Water Spinach, សម្លម្ចូគ្រឿងសាច់គោ (Somlaw Machew Kroeung Sach Ko).

For my love of Kroeung I do try to create new dishes utilizing this fragrant spice mixture. However, Cambodian Lemongrass Stuffed Game Hen isn’t so new since I’ve shared with you my recipe for Cambodian Grilled Lemongrass Chicken, សាច់ម៉ាន់អាំងប្រឡាក់គ្រឿង (Sach Mon Arng Prolak Kroeung) and Cambodian Stuffed Chicken Wings, ស្លាបម៉ាន់បោក (Slab Mon Baok) in previous post. What’s new in this recipe is the ingredients I used to make the stuffing. It might sound like too much to accompany rice but then the thought of stuffed turkey with mash potatoes and gravy all in one meal came into mind. That isn’t much right? 😀 Come to think about it if I have a date this Thanksgiving this might just be the ideal Cambodian Thanksgiving Dinner or two. :)

I decided to go with mushroom and bean thread noodles as the stuffing. These two ingredients works like a sponge and will soak up all the flavorful juices. They do not take long to cook which is perfect since game hen are fairly small and doesn’t require long roasting time. Enoki mushroom was used because that’s what I had sitting in my fridge at the moment. It’s also very affordable at only $0.49 a package! You can definitely upgrade to fresh shitaki or king oysters mushroom if you want.

Cambodian Lemongrass Stuffed Cornish Game Hen (make 2 servings)
(Mon Doat Ngort Kroeung) មាន់ដុតញាត់គ្រឿង

1½ lb cornish game hen with giblets inside removed
2 teaspoons brown sugar
2 tablespoons fish sauce
1 teaspoon white pepper powder
1 teaspoon cayenne or paprika pepper powder, optional
1 teaspoon sesame oil
2-3 tablespoons Khmer Kroeung
1 pkg (3.5oz) enoki mushrooms, cut off bottom 1½-2 inch and rinse gently. Squeeze excess water.
1 bunch bean thread noodles, it comes in the pink netting (glass noodles), soak in warm water until soften
1 cup holy basil leaves
2 toothpick
leafy green for garnish

Rinse Cornish game hen thoroughly inside and out. Pat dry with kitchen towel and set aside.

To make the marinade combine brown sugar, fish sauce, white pepper powder, paprika (if using), sesame oil and Kroeung in a bowl. Mix well to incorporate all the ingredients.

Spoon 2 tablespoons of the marinade and pour it on the Cornish game hen then rub all over. Tip: Put the chicken inside a freezer bag and pour the marinade on top. Use you hand and rub the marinade on the chicken from the outside of the freezer bag.

To make the stuffing add mushroom, bean thread and holy basil leaves into the remainder of the marinade and mix well.

Cover the chicken and allow to marinade in the fridge for at least 1 hour or overnight. Cover the stuffing and store it in the fridge until it’s time to roast.

Heat the oven to 400 degrees. Stuff the chicken with the prepared stuffing and use toothpicks to sew the skin together so that it does not spill out during roasting. One diagonally and one across.

Place the breast side down on a rack and roast for 30 minutes. Then​ carefully flip to roast on the other side for another 20 minutes or until the juices run clear when you pierce the inner thigh with a fork. For a crispy golden brown skin crank up the heat to 450 degrees and continue to cook for another 5-10 minutes.

Remove and tent with foil. This is extremely important if you want a tender juicy meat. If you start cutting through now the meat is still hot and the juices will just flow out. You don’t want a dry meat do you? Be patient and let it rest for 15 minutes or so. In the meantime you can clean up or set the table. :)

Split in half to reveal the mouthwatering stuffing and arrange on a platter with some garnish.

Serve with hot steam rice and some soup. ENJOY!

Hainanese Chicken Rice

It’s finally here! My long-awaited post for a more elaborate version of Hainanese Chicken Rice known in Cambodian as Chicken Rice (Bai Mon, បាយមាន់​). This is one of my absolute favorite things to eat!

It’s been over a years since I posted my Hainanese Chicken Shortcut recipe but I’ve made this scrumptious dish numerous time, jot down all my measurements and even took a lot of pictures. When it was time to share the recipe it just seem overwhelming with all the write up and editing and I end up putting it off, until now.

I was eager to put my slow cooker to the test with more Asian recipes so Hainanese Chicken Rice seems perfect for this task. On a normal stove top you would have to monitor the chicken and poach/slow cook it at a very low temperature. Sometime you even have to turn off the heat completely and let it sit in there, then turn the heat back on repeating the process until the meat is no longer pink. However with my slow cooker I do not have to baby-sit my baby, I mean my bird. :) This was a half-day ordeal since it’s my first time cooking using this method. I did set it and leave the house for awhile. I have not tried the over-night method but I believe it is possible using the LOW setting.

My recipe is for my 5qt. slow cooker. If you have a smaller size pot you might want to consider getting a smaller chicken or just use chicken pieces instead. All other ingredients might also need some adjustments. Taste and adjust accordingly prior to serving.

I’ve broken down the recipe in sections which I think will make it easier for you to follow. You can include or omit any steps as you wish suits you.

Hainanese Chicken (makes 4-5 servings)
(Bai Mon) បាយមាន់

Ingredients for making Hainanese Chicken
1 – 4-5 lbs chicken
2 inch ginger, sliced
4 cloves garlic, peeled
8 cups water
1 teaspoon salt
ice bath
sliced cucumbers
cilantro sprigs to garnish

Rinse the chicken thoroughly and remove the stuffing inside if it came with it. You can save it for another dish.

Add the sliced ginger and garlic cloves inside the chicken cavity and set it in the slow cooker.

Add enough water to cover the chicken and leave about 1 inch from the top and add salt.

Set slow cooker to cook on HIGH between 5-6 hrs, again depending on the size or cut of chicken.

Once the chicken is cook, no longer pink, prepare an ice bath by mixing some ice cubes with cold water in a container that is large enough for the chicken of that size.

Carefully transfer the cooked chicken into the ice bath. This process will shock the chicken and prevent it from cooking any further. This also give the chicken skin that nice, soft and juicy texture. Once the chicken is cool, remove it from the ice bath and set it aside.

Serve by cutting up the chicken into bite size pieces and arrange on a platter. You can arrange cucumber slices any way you wish and garnish with cilantro sprigs.

Ingredients for making Chicken Rice
2 cups long grain uncooked rice
2 ½ – 2¾ cups broth from the cooked chicken
2-3 drops of seasoning (I used Golden Mountain Seasoning), optional

Rinse the rice with cold water once or twice then transfer 2 ½ – 2¾ cups of broth from the cooked chicken. The amount of liquid used so be the same as if you are cooking plain white right. Adjust accordingly.

Add a few drops of seasoning if you wish. This also add a subtle brown color to the rice. Set your rice cooker to cook as usual.

To serve you can scoop out the rice into a small bowl and pat it down. Flip the bowl into a flat plate and the rice should slide out of the bowl forming a nice dome shape. Garnish with cilantro sprigs.

Ingredients for making Side Soup
1½ lb winter melon, skin removed and inner soft and fuzzy layered removed, cut into 1 inch cubed
1 tablespoon fish sauce
ground white pepper, optional

If your slow cooker had switched to warm, put it back to HIGH and add the cubed winter melon and fish sauce. Allow to cook for about 15-20 minutes. You do not want it to be too mushy.

To serve ladle the broth and winter melon into a bowl and add ground white pepper.

Ingredients for making Chili Dipping Sauce
5 red bird’s eye chili
1 clove garlic
1 piece ginger
1-2 pinches salt
juice from ½ lime, yield about 1 tablespoon
1 teaspoon broth, optional

Add the first 5 ingredients into a mortar & pestle and crush into a paste-like consistency. Transfer to a small bowl and add the lime juice.

If you want to tone down the sauce a bit you can add small amount of broth from the chicken stock.

Cambodian Stir-Fried Pork with Squash

I love squash especially kabocha and butternut squash. The beautiful bright golden color makes not only a delicious treat but an eye catching one as well. They are used in serveral Cambodian dishes such as in this Stir-Fried Pork with Squash, Cambodian Steamed Squash in Banana Leaves (Num Lapov), Cambodian Ratatouille Soup (Somlaw Koko), Steamed Custard (Lapov Songkya) and many more. When my Mother use it in Somlaw Koko I usually pick only the squash and leave the rest to others.

Here’s a fun food fact history. The kabocha, however, was introduced to Japan by Portuguese sailors in 1541, who brought it with them from Cambodia. The Portuguese name for the pumpkin, Cambodia abóbora (カンボジャ・アボボラ), was shortened by the Japanese to kabocha. (source Wikipedia)

Cambodian Stir-Fried Pork with Squash (makes 1-2 serving)
(Cha Lapov Sach Jrook)

1 small squash (kabocha or butternut squash), sliced
8 oz pork, sliced
2 stalks green onion (scallions)
5 bird’s eye chilies (optional)
3 cloves garlic, minced
1/2 teaspoon oil
1/2 teaspoon sugar
1 tablespoon oyster sauce
1 tablespoon fish sauce
dash of black pepper

Heat oil in a frying pan and add garlic. Quickly stir it around to prevent burning. Add chillies if using. Stir another 2-3 seconds until the chili starts to release it’s fragrant.

Add sliced pork and stir fry until they are at least 80% cooked.

Season with sugar, oyster sauce, and fish sauce. Stir to coat.

Toss in squash and stir to coat again. Cook 2-3 minutes depending on your preference of texture. Some like to have a bit of crunch while others prefer it nice and soft.

Turn off the heat and stir in green onions.

Serve with hot steamed rice. ENJOY!

Khatiya’s Cambodian Beef Sticks

What do you picture when Khmer beef sticks is mentioned? For me the memories of Khmer New Year or friends and family gathering comes into play. Cambodian beef sticks is sort of like Hot Dogs to the Americans. Almost no Cambodian events is left without, especially if it involves barbecuing. It makes outdoor entertaining fun and festive. They can be easily assembled ahead of time and grilled to perfection in minutes!

There are many different variations to the marinaded and after a couple of test I think I’ve discovered my best. My Cambodian beef sticks uses fresh, tender and juicy boneless chuck steaks. These comes with a bit of fat which prevents the meat from tasting dry and chewy. The beef is then sliced thinly and marinated with a combination of my Mother’s Lemongrass Paste (Kroeung) and a few of my ingredient picks such as the coconut milk which add this awesome aroma when the beef sticks are grilled. Serve with either my Cambodian Pickled Green Papaya or Pickled Carrots and Daikon.

Khatiya’s Cambodian Beef Sticks (makes 15 beef sticks)
(Sach Ko Ja’kak Roboss Khatiya) សាច់គោចង្កាក់របស់​ខត្តិយ៉ា

2 lbs beef (chuck steak boneless)
1 dried red pepper, pre-soak in hot water until soften, then discard liquid, stems, and seeds)
¼ cup Lemongrass Paste (Kroeung)
2 tablespoons water
½ teaspoon salt
¼ cup coconut milk
1 teaspoon crushed peanut
2 tablespoons fish sauce
2 teaspoons sugar
15 bamboo skewer/sticks, soak in water 20-30 mins to prevent from burning while grilling

Slice beef about ¼ inch thick and set aside in a large mixing bowl.

In a blender add dried red pepper, Lemongrass Paste (Kroeung) and salt. Mix until smooth. If necessary add water in small amount just to get the blender going. Blend until smooth. Makes about ½ cup.

Transfer blended mixture to another bowl followed by coconut milk, crushed peanuts, fish sauce and sugar. Mix all these ingredients together to form a marinade.

Pour marinade over meat and mix thoroughly. You may wish to wear gloves to avoid stains from the lemongrass paste and red pigment.

Thread beef onto bamboo skewer and cover with plastic wrap. You can allow it to marinate on the skewer in the refrigerator for 4 hours, or overnight. Or you can marinate it first then thread it onto the bamboo skewer.

Allow meat to reach room temperature to remove the chill.

Preheat the grill to hot; grill the skewered beef on both sides until browned. Alternatively you can cook the meat on a hot barbecue grill. Serve with my Cambodian Pickled Green Papaya or Pickled Carrots and Daikon.

Note: Un-cooked beef sticks can be kept in frozen in freezer bags. Thaw in the fridge and allow to reach room temperature prior to grilling.

Cambodian Pickled Lime

This is a re-post of my pickled lime recipe that I shared perhaps 4-years ago? When I redesign my website this recipe is one of a few that did not get transfered.

Pickled lime is a key ingredient when making the infamous Cambodian Pickled Lime Chicken Soup ស្ងោរម៉ាន់ណាំងូវ (Sngor Mon Num Ngov).

Advance preparation is required. The process of making Num Ngow is fairly simple, but it’s the preserving process that is time consuming. Basically you make it and forget, for awhile that is.

Pickled Lime(makes 20 pickled lime)
(Num Ngov) ណាំងូវ

20 limes
½ cup sugar
1 cup salt
3 quarts water
clean container large to fit

Several weeks in advance rinse limes and let them dry (sit) in the sun for a week or so. Remember to rotate them often so that all sides get their fair share of sunshine. The color will change from green to yellow and eventually tan. It should be ready when the outer skin feels a bit harden to the touch. It will loose it round shape and some will appear to be inflated.

Use a damp towel and gently clean the skin as they might have collected dust while tanning. Arrange inside a clean plastic or glass container.

Set a pot on medium to low heat and add sugar. Constantly stir the sugar until it caramelize be careful not to burn it. The color will turn to a rich brown color.

Slowly add water and salt and stir to dissolve and incorporate. I usually allow the mixture to cool down a bit before pouring into the contained filled with sun-dried limes.

Close the container lid and leave it out on the counter for another week. After that you can store it in a cool dark cupboard. I usually wait at least a month before I use it. The longer you store it the more flavorful it gets.

*This was the only batch (20 limes) I’ve made in the past 4-years. Because of it’s rich flavor a recipe usually calls just for one pickled lime. If you made this much, it will last you a very long time.

Crispy Garlic Pork

Would you say NO to quick & easy flavor packed dishes that also comes with a crunch? Definitely not me. This one is no exception. Just a few ingredients along with some garnishes and you can achieve an eye pleasing and mouth-watering dish.

I love the crunchy flavor and texture that the panko bread crumbs gives off. My first experiment with panko bread crumb was in Panko Crusted Fish with Lemongrass Chili Sauce recipe. Panko is made from bread without crusts, thus it has a crisper, airier texture than most types of bread crumbs found in Western groceries. It flavorless really, and does not absorb as much oil when cook. If all you have is regular bread crumbs then you may substitute with that as well.

For an even bigger flavor you can marinade a day in advance but 2-3 hours prior in the fridge will also work too. I like to use pork cut that has a bit of fat as the leaner cut tend to taste a bit dry. An alternative to fresh garlic would be garlic powder. Make sure that the ingredient listed is garlic and no added salt, otherwise you will have to omit or adjust the salt content.

You can serve it fancy with a knife and fork along side pickled carrots and daikon or just grab a piece with your fingers and savor it with steamed rice YUM!

Crispy Garlic Pork (makes 1-2 servings accompany with other dishes)
(Sach Jrook Ktum Bompong) សាច់ជ្រូកខ្ទឹមបំពង

1/2 lb pork, slice 1/2 inch thick
5 gloves of garlic, peel and crushed
2-3 pinches salt
2-3 pinches black pepper
1/3 cup panko bread crumbs
oil for frying

Rub pork with crushed garlic and sprinkle on salt & pepper on both sides. If you are using garlic powder, you can mix the three ingredients and sprinkle on them at one. Massage the pork so the marinade get well distribute. Marinade in the fridge.

Bring marinade pork and allow to sit at room temperate to remove the chill.

Spread panko bread crumbs evenly on a plate. Lay each pork cut on the plate and lightly press into the bread crumbs to evenly coat them. Repeat until both sides are coated. Set aside and repeat this process until all the pork are coated.

Heat enough oil in a pan on medium. *Tip: to conserve on oil, you can use a smaller but deep sauce pan/pot. While there is little surface space which means you might have to fry in batches, you will use less oil.

Test oil with a piece of bread crumbs. If it sizzle quickly then it’s ready. Carefully add the coated pork into the oil and fry until golden brown. Flip and repeat on the other side. Remove and drain on paper towel.

Arrange on a platter with garnishes and/or serve with pickled carrots and daikon . ENJOY!

Steamed Chicken with Garlic Fish Sauce

This week at my local Lucky Supermarket Tyson game hen were on sale. It comes in 2 per platter and was going for a BOGO free! I jump at this sale and got a total of 4 game hen for about $8. No recipe in mind when I pick them up but because of their convenience size it disappear real quick once I get them home.

I wanted to make sometime quick & easy that doesn’t involve too much time in the kitchen. Steamed Chicken with Garlic Fish Sauce came into my mind in a flash. I set the steamer with some water and while I wait for that to come to a boil I give this baby a quick rinse and stuff it with some aromatics I had on hand like green onion, sliced ginger and a couple sliced of lime. The chicken was perfectly sized so within 30-40 minutes I got a nice juicy and succulent chicken waiting for me to dive in. YUM! Don’t have a steamer? Try poaching instead. First cook the chicken at high heat and then turn it off and allow to poach for 20-25 minutes. Crank the heat back to high for 5 minutes and repeat the process. You can use other cuts of chicken as well but adjust cooking time accordingly.

I allowed my chicken to rest for awhile so that the juices get distribute back into the meat and not flow when I break into them. In the meantime I prepared my simple yet finger-licking garlic-y fish sauce for dipping.

Steamed Chicken with Garlic Fish Sauce (makes 1-2 servings)
(Mon Jomhoy Nung Tuk Jroluk Ktum Saw Tuk Trey) ម៉ាន់ចំហុយនិងទឹកជ្រលក់ខ្ទឹមសរទឹកត្រី

1 game hen (weigh about 1-1½ lbs)
2 stalks green onion
4 slices ginger, cut about ¼ inch thick
1+ ½ lime, divided
water for steaming/poaching
5 large cloves garlic, peeled and roughly chopped
6 red hot bird’s eye chili, roughly chopped, adjust amount if desire
3 tablespoons already prepared fish sauce (see recipe)
chopped cabbage (optional)

Bring a pot/steamer to a boil. Meanwhile rinse the chicken and stuff the cavity with green onion, ginger and ½ lime thickly sliced. Add chicken to the pot/steamer.

Steam on high heat for 5 minutes then reduce to the lowest setting. Continue to cook for another 20 minutes or until the juices run clear when your pierce the inner thigh. The meat should no longer be pink and it should be soft and succulent. Turn off heat and allow to rest.

Meanwhile, in a mortar and pestle add chopped garlic and chili. Pound into a paste. Transfer to a sauce boil and squeeze the juice from a whole lime. Add prepared fish sauce and give it a stir to combine. Taste and adjust to your liking.

Break/chop the chicken into pieces and lay it on a bed of chopped cabbage. Serve along with garlic fish sauce. ENJOY! :)

Quick & Easy Shrimp Congee | Rice Porridge

I’ve been MIA for sometime now. :) For the curious minds here is what happened. I was on braces for almost 3 years and when I finally got off they put me on retainers. I was suppose to wear them 24/7 and take them off only when I eat. Well, it was uncomfortable and I end up wearing them off and on, at night for the most part. Then when I was traveling, I sort of misplace it. I went without my retainer for more than a month. In May, I finally found the top, unfortunately the bottom still missing. After more than a month of not wearing my teeth shifted and the retainer barely fit. My teeth got very sore as the retainer took it’s place once again. With a sore mouth, I had to change my diet and the foods I cook and eat.

Congee or Rice Porridge is one of my favorite things to enjoy for breakfast or any time I’m not feeling well. I love all sorts of rice porridge from elaborate porridge like my Chicken & Shrimp to just plain porridge with a bunch of different side dishes. Today I share with you something in between. It’s what I call simplified quick and easy porridge. I happen to choose shrimp as my protein but you can switch it out with your favorite pre-cooked meats. To speed up the cooking process I reserved cooked rice from the day before. I also use frozen shrimp that I soak in cold water at the same time I started cooking. Meats and seafood can be used whole or chopped into small pieces. It all depends on your preference. I like to have my shrimp in every bite therefore I choose to chop them.

Quick & Easy Shrimp Rice Porridge (makes 1 serving)
(Baw Baw Bongkea) បបរបង្គា

3 tablespoons cooked rice
3-3½ cups of water
1 tablespoon fish sauce
1 teaspoon chicken powder
5 large frozen shrimp, soaked in cold water then peel and devein, chop or leave whole

Optional topping
2 thinly sliced ginger, cut into long strips
1 green onion (scallion) leaf, thinly slice lengthwise
1 teaspoon salted soy bean
1-2 dash ground white pepper
1-2 dash ground red pepper flakes
a wedge of lime

Add cooked rice and water into a pot and bring to a boil. Allow to boil for about 5 minutes then reduce to a low simmer, cover partially so that it doesn’t spill over. Stir occasionally making sure the grains doesn’t stick to the bottom. Cook on low heat for 20-30 minutes until you reach the desire consistency. If it’s too thick, add more water. If it’s too thin, you can also remove some liquid.

Up the heat back to medium and add chicken powder and fish sauce. Give it a quick stir follow by the shrimp. Seafood like shrimp takes very little time to cook. If using other pre-cooked meat then you just want to warm it up and bring it back to a boil.

Ladle rice porridge to a bowl. Add your choice of topping.

Serve hot with a wedge of lime.

Stir-Fried Mussels with Holy Basil

This incredibly fragrant and delicious stir fried mussels can be enjoyed as a main course served along hot steamy rice or with a fresh French loaf to soak all the wonderful juices.

Here I’m using previously frozen mussels that are in it’s half shell. They come in a 1½ lb container. You can definitely use fresh ones. Make sure you scrub them thoroughly and discard the open ones. It will also require just a little more cooking time. I am also using the tender Holy Basil which has a spicier and sweeter than Sweet Basil but you can also use regular Basil known as Thai Basil. Another key ingredient in this dish is the roasted chili paste. It is packed with many tasty ingredients like sugar, shallot, garlic, soyabean oil, dried chile, fish sauce, dried shrimp, msg, paprika.

While I made this mussels you can also substitute this with chicken or even pork.

Stir Fried Mussels with Holy Basil (makes 2-3 servings)
(Cha Krum Jompous Tear Maress Prov) ឆារគ្រុំចំពុះទាម្រៈព្រៅ

Video Tutorial:

1 tablespoon oil
2 teaspoons minced garlic
4 bird’s eye chilies, slit in half length-wise (discard seeds if you don’t like spicy)
2 tablespoons roasted chili paste
1 tablespoon palm sugar
2 tablespoons fish sauce
1 cup holy basil leaves
1½ lb mussels

To ease the flow of cooking, combine palm sugar, fish sauce and roasted chili paste together. Mix thoroughly and set aside.

Heat oil in a pan until hot. Add minced garlic followed by chilies. Quickly stir until fragrant.

Add mussels and stir to coat with garlic and chili oil. Allow them to hang out another 2-3 minutes. Stir occasionally.

Add in roasted chili mixture. Stir until sauce thickens, about 3-4 minutes. However, if it’s too dry, you can add water or stock, 1 tablespoon at a time. Taste and adjust seasonings, if necessary.

Finally, add the holy basil leaves. Give it a couple more stir and remove from heat.

To serve, slide mussels and sauce onto a serving platter, mound them into a pile. Garnish with fresh sprigs of holy basil. ENJOY!

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