Archive for the ‘Rice & Noodle’ Category

Asian Garlic Chicken Penne

Today is one of those days that I ran out of fresh ingredients in the fridge and not emotionally well to do my grocery shopping just yet. I survey my fridge, freezer and pantry and the things I gathered were previous frozen chicken breast that I’ve defrost overnight, a box of whole wheat penne and a head of garlic, oh and also I snipped some green onion that was on my kitchen window sill as a garnish. Seasonings were things I usually use for my stir-fried dishes. Seasoning is to taste and because this is a “garlic” dish you are free to go overboard with the garlic, as much as you can handle.

This is suppose to be a quick and easy fix or if you want to stretch out your money by making use of what you currently have. You can substitute penne with any type of dried pasta or noodles. The same goes with the meat. Pork and shrimp would also make a great substitution like my Garlic Shrimp Rice Noodle recipe.

Asian Garlic Chicken Penne (makes 1-2 serving)
(Mon Ktum​​​​ Saw Jear Muy Penne) ម៉ាន់ខ្ទឹមសរជាមួយ Penne

1½ cup whole wheat penne
1 chicken breast, sliced (optional: pre-soak with 1 teaspoon baking soda and 2 cups water to tenderize)
1 head garlic, peel and minced
1 teaspoon oil
finely chopped green onion for garnish

2 tablespoons chicken stock or water
½ teaspoon chicken powder
1 tablespoon oyster sauce
1 teaspoon fish sauce
½ teaspoon sugar
1 teaspoon sesame oil

Cook penne according to the package, drain and set aside.

Heat oil in a pan and saute garlic just until brown.

Add chicken with half of the seasoning and continue to cook. The liquid from the seasoning will help to pick up the garlic pieces that might have stuck to the pan. Also the steam will moisten the chicken as well.

Once chicken is 95% cooked add the remaining seasoning and toss in the penne. Stir to coat, taste and adjust accordingly.

To serve, dish out and sprinkle with green onion. ENJOY!

Cambodian Chicken Rice Porridge with Fried Noodle

This is one of my childhood favorite weekend dish while growing up in a 300+ Cambodian refugee apartment complex Park Village in Stockton, CA back in the late 80s. Mainly because the lady in one of the apartment in the complex known as Chanrith’s Mom had the Cambodian fried noodles available for sale at only $1 per a zip lock sandwich bag. We would reserve some of the fried noodles and add it to porridge the next meal. Not that the fried noodles were difficult to make but there were plenty leftovers. You can make the porridge with your choice of meat or seafood. You can also use the Congee|Rice Porridge recipe that I’ve posted before. Some also like to add extras such as liver, gizzards, intestines and blood cube. I prefer mine with without those extras.

I made my Cambodian chicken rice porridge with fried noodle, បបរសាច់មាន់គុយទាវឆារខ្មែរ (Bobor Sach Mon Kuy Teav Cha) with the help of canned chicken stock and leftover cooked steamed rice. This saves me time from making the chicken broth from scratch. You can certainly start with uncooked rice it will just take a bit longer and requires an additional cup of liquid. There isn’t much seasoning going on because the rice grain absorbs the flavors from the chicken stock as they expand. You want just a basic porridge and allow individual to adjust their bowl to taste using the seasonings and garnishes.

If you happen to have Chinese donuts or twisted donuts known in Khmer as Jap Kwai it would pair well with this porridge.

Cambodian Chicken Rice Porridge with Fried Noodle (makes 2 serving)
(Bobor Sach Mon Kuy Teav Cha) បបរសាច់មាន់គុយទាវឆារខ្មែរ

1 14 oz can chicken stock
2 cups water
2 skinless chicken thighs
1 cup cooked rice
½ teaspoon sugar
1 tablespoon fish sauce
3 oz dried rice noodles, small size, pre-soak in warm water 30 minutes or until soften
1 tablespoon sweet soy sauce
½ teaspoon pure sesame oil

Seasonings and Garnishes (pictured below)
fried garlic
lime wedges
cooked shredded chicken
fried rice noodles
chopped cilantro
fermented soy bean
chili and garlic sauce
mung bean sprouts
white or black pepper (not pictured)



Bring chicken stock and water to a boil and add the chicken pieces. Allow it to come to a boil again and then simmer cover until the meat is cooked, about 10-15 minutes. Remove the chicken and set aside to cool.

Add rice to stock and cook on low heat until the grains expand and becomes soft, about 25 minutes. If using uncooked rice it will take additional time. If the heat is too high the liquid will evaporate more so make sure to keep it nice and low with the cover on but do monitor it so it does not spill over. If it get too dry add more chicken stock or plain water and stir so that it does not stick to the bottom of the pot.

Once the chicken has cool to touch discard any bones and use your fingers to shred the meat and set it aside with the other finish seasonings and garnishes.

Strained the pre-soak dried noodles and toss it with sweet soy sauce and sesame oil. Heat a non-stick pan until hot and add the noodles. Use chopsticks to swirl and move them around so they don’t stick to the bottom. If it appears to be dry just splash some water to soften it up. Transfer to a plate and set it aside with the finish seasonings and garnishes

Once the rice has turned into porridge season with sugar and fish sauce.

To serve the porridge ladle into individual bowls and each person can add their own toppings as well as adjust to taste. ENJOY!

Thai Pineapple Chicken Fried Rice

Pineapple fried rice is a dish that you can probably find on every single Thai restaurant menu. You get to pick your choice of meat or seafood. I had skinless chicken thighs available in my fridge so I decided to go with Pineapple Chicken Fried Rice, បាយឆាម្នាស់សាច់មាន់ (Bai Cha Manors Sach Mon). Diced ham or even cut up sausages would work too. Although I have never order this off of the menu I have however scoop up a couple spoonful from my friends’ plate when they do order them. This dish gives off many different flavors and textures. The savory from the chicken and rice, the sweet and sour from the cooked onions and pineapple, and the crunchy nuts if you choose to top it off. For this reason I personally would enjoy it as a meal on it’s own rather than having it accompany with other dishes . I would save that for plain steamy rice. Of course that is just me and the choice is yours.

Pineapple fried rice can be served many ways. The simplest form, on a rice plate. Kick it up a notched with some slices cucumbers and tomatoes on the sides or go all the way out and serve it on a pineapple boat or bowl. If you are using fresh pineapple why not save the shell for this? If not, canned pineapple chunks are great alternatives as well but be sure to drain the juices as much as you can. You can top it with cashews and some place also add raisin. It sounds as if the possibility are endless depending on who’s making and/or who’s eating.

For homemade restaurant style/quality fried rice check out my tested tips. It might take a bit of time and seems like a lot of steps but this is because home stove does not heat up as fast as those in restaurants so you have to allow ample time for each ingredients to get their share of heat. Rushing it will result in an overcrowded, soggy and mushy fried rice.

Thai Pineapple Chicken Fried Rice (makes 2 serving)
(Bai Cha Manors Sach Mon) បាយឆាម្នាស់សាច់មាន់

1 skinless chicken thigh, bone removed and cut into bite size
1 ½ tablespoon oyster sauce, divided
½ teaspoon soy sauce
½ teaspoon sugar
½ tablespoon fish sauce
1 teaspoon curry powder
2 eggs
½ small onion, diced
¼ red bell pepper, diced
¼ red green pepper, diced
2 cups cooked rice, day old rice works best or allow freshly cooked rice to cool down in the fridge for several hours
1 cup diced pineapple
oil for frying
a handful of cilantro leaves

Marinade chicken with ½ tablespoon oyster sauce, ½ teaspoon soy sauce, ½ teaspoon sugar and set aside. Meanwhile you can prep the other ingredients while the meat is marinating.

Prepare seasoning by mixing the remainder oyster sauce, fish sauce and curry powder together. Set aside.

Heat a frying pan with oil and fry the 2 eggs until they set. Remove and set aside. No need to get them fully cook because you will add them back to the pan later.

Add chicken and stir fry until they are cook half way. Follow by diced onions, and bell peppers. Cook until chicken is fully cooked. Remove and set aside.

Continue on by stir frying the rice. Make sure to spread out the grains evenly. If not the steam from the heat will cause the rice to get mushy.

Once the rice grains starts to pop up (fried) return the chicken, diced onions, bell peppers. Add seasoning and stir fry quickly for about 1 minute.

Finally add pineapple and return the fried eggs and stir fry to combine.

Turn off the heat and throw in the cilantro leaves reserving some for garnish.

Serve any way you like – with or without cashews and raisins, on a plate or in a pineapple boat or bowl. ENJOY!

Cambodian Phnom Penh Noodle Soup

It was a year ago that I’ve shared my Phnom Penh Noodle Shortcut recipe. Since then I’ve been wanting to tackle a recipe that is as close to authentic as possible. I was not born in Cambodia and my trip in 2006 only last about 10 days. During that 10 day trip I tried Phnom Penh Noodle Soup once in Battambong province on my way to Banteay Mean Chey province. That was probably where my love for Phnom Penh Noodle Soup started.

Cambodian Phnom Penh noodle soup is different in that the broth is made of pork bones. You can also use chicken but preferably pork. In addition the broth it is flavored with onion, garlic, black peppercorn, coriander and preserved radish. Season with a bit of fish sauce and soy sauce and you have a delicious basic Phnom Penh noodle broth. Add some additional seasonings and garnishes and it will give this noodle soup a wide appeal.

Last week while I was recovering from a cold I had a chance to make my long awaited (close to) authentic Cambodian Phnom Penh noodle soup. While you can make it on a regular stove top I choose to use my slow cooker to do the work. The difference would be the cooking time. I was not in a rush and spent most of my time recovering in my sleep so I did not want to worry about spill over. I just set my slower cooker on HIGH for 4 hours and forget about it. It’s ready by the time I wake up. :) When using a slow cooker you don’t loose as much liquid so keep it about 1 inch below the top line. You can solely use pork bones but I happen to have the ones with some meat on it so I just used that and reserve the cooked tender meat for the toppings.

Cambodian Phnom Penh Noodle Soup (makes 4-5 servings)
(Kuy Teav Phnom Penh) គុយទាវភ្នំពេញ

1 lb fresh rice noodles (if using dried make sure to pre-soak it in warm water for 30 minutes)
10-12 cups of water
1½-2 lbs pork with/without bones
½ tablespoon black peppercorn
½ tablespoon coriander seeds
3 cloves garlic, peeled
1 Knorr pork/chicken cube (depending on the meat you use)
1 medium onion, peeled and cut in half
rock sugar, thumb size
1 cup preserved radish
2 tablespoons fish sauce
½ tablespoon Golden Mountain seasoning sauce

Seasonings and Garnishes (pictured below)
cooked shrimp
mung bean sprouts
ground red chili peppers
sliced preserved radish
lime wedges
fried garlic
cooked ground pork
chopped mixed cilantro/green onions
Golden Mountain seasonings (optional)
Sugar (optional)

How to make Phnom Penh Noodle Soup Broth:
This is an optional step but I really want to extract all the flavors that I can. In a mortar & pestle pound the black peppercorn, coriander seeds, and garlic into a coarse paste. You can put it directly into the pot but I choose to put it in a tea mesh because I don’t plan on straining my broth. Most of the solids will sink to the bottom of the pot.

In a stock pot add the pork and bones, Knorr cube, onion, rock sugar, preserved radish, and water. If cooking on a stove top bring it to a hard boil for about 10 minutes and skim off any froth then simmer for 2 to 3 hours until all the flavor of the bones is released. If using a slow cooker just set it to HIGH and cook for 4 hours or on LOW for as long as your slow cooker can handle. A slow cooker generates a gentle boil so little liquid will evaporate and barely any froth produces. For this reason you can add water up to about ¾ from the top.

Once the broth is done you can strain and discard the bones and other solids. Taste and season the broth with fish sauce and Golden Mountain seasoning sauce. Keep the broth on a low simmer ready to be ladle onto individual noodle bowls.

Noodle Bowl Assembly:
Boil enough water in a pot that accommodate the strainer and the noodle. Add rice noodles into the strainer. Shake the strainers so that the boiling water coats all the noodles. Cook for 1-2 seconds (depending if you are using fresh or dried pre-soak noodles). Shake off excess water and transfer to a bowl.

You can create your noodle bowl by adding and arranging garnishes such as cooked shrimp, pork, sliced preserved radish and fried garlic. If you like your mung bean sprouts to be a bit cooked then add that too. Otherwise, reserve it for last. Ladle enough broth over just to cover. Top your bowl off with chopped mix cilantro and green onion, ground red chili peppers, and some squeeze lime juice. Use your chopsticks to mix the ingredients together. 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.

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.

Fish Congee | Fish Rice Porridge

For the past 2-weeks I’ve been having major, major problems trying to fall asleep and staying asleep til morning. I find myself walking up after 2-3 hours and this goes on through the night. Perhaps too many stuff is wandering in my head during the day that sort of creep up and followed me into my sleep. It’s causing me to have breakouts and triggers my dermatitis problems again. I really need to do something about it. I know that getting a good night sleep is crucial for a healthy weight, beautiful skin and not to mention a healthy and bright mind.

Last night was no difference and I end up turning in to bed way past midnight. I need to remind myself not to take late showers because the strange sounds from the water heater, which is right in front of my bedroom door, is scaring the crap out of me. I’m paranoid thinking that someone is walking or knocking at my door in the middle of the freaking’ night! CRAZY!

I woke up early this morning and made some Baw Baw Trey បបរត្រី, Fish Congee (Rice Porridge). This is more of a Chinese style congee due to it’s simplicity and the ingredients being use. The Cambodian version, at least the one I remembered my Mother use to make, use fish sauce, sugar, as some of the ingredients. It was also topped off with salted soy beans, and mung bean sprouts. If you don’t like fish, you can also try firm tofu or try my basic Congee | Rice porridge recipe with your favorite toppings. Maybe it’s my eating habits that is effecting my sleep? So here is a start to healthy eating and a better night sleep.

Fish Rice Porridge (makes 2 servings)
(Baw Baw Trey) បបរត្រី


3 tablespoons medium or long grain rice
3-3½ cups of water
1 fish fillet (I used tilapia)
1 inch ginger, thinly slice then cut into long strips
1 piece salted turnip, dice (optional)
1 green onion (scallion) leaf, thinly slice
a wedge of lime (optional)

Fish Marinade

1 tablespoon soy sauce
1 tablespoon Chinese cooking wine (Shaoxing wine)
1 teaspoon sesame oil
1 teaspoon corn starch
2-3 dash white peper

Add rice and water into a pot and bring to a boil. Allow to boil for about 10 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 for 45 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.

Make marinade and add to thinly slice fish. Marinade for about 10 minutes.

About 2-3 minutes before rice porridge is done add the marinade fish into the pot. Stir to combine. Cover and continue to cook. Fish is very delicate and since it was sliced thinly, it takes very little time to cook.

Ladle fish congee (rice porridge) to a bowl. Add ginger strips, green onion, salted turnip (if using). You can also add another dash of white pepper and/or drizzle some more soy sauce and sesame oil.

Serve hot with a wedge of lime.

Pickled Mustard Green Fried Rice

Do you have days where you sort of run out of things to cook? Days when you are short of a few ingredients for a dish but don’t want to drive out to the store just yet because you end up picking up non related stuff? Yup I have plenty of those days and yesterday was no exception.

I’ve been bad lately; sleeping late and waking up late as well. :( This mean skipping what nutritionist calls the most important meal of the day-breakfast. When yesterday lunch time rolled around I just popped the fridge and put together what I had which resulted in this surprisingly yummy Pickled Mustard Green Fried Rice (Bai Cha Jruk Spey) បាយឆារជ្រុក់ស្ពី.

I had my share of mushy fried rice days until recently. After numerous trial and error and with some research online I was able to perfect my fried rice, IMHO. 😛 Here are my tested tips to homemade but restaurant style/quality fried rice.

  • Chill left-over rice in the refrigerator overnight.
    This will allow the liquid to dry up and the grains to hold it’s shape and not turn mushy when frying. The sauce and seasonings will liven it back up. The rice grains will absorb all the liquid making them flavorful in every bite.
  • Fry ingredients separately.
    This will ensure that each item you lay on the pan get their share of “wok/pan time”. You want to be able to taste each of the flavors and not crowd them. Since all the ingredients will joined again at the end, you only have to cook it to about 80%.
  • High heat is essential.
    Just be patient and allow the pan to heat up again before you start frying the next item.
  • Try not to touch!
    Sometime we are tempted to start moving thing around fearing they might burn. Spread them out and use all the pan surface. Give them a chance to cook and crisp up then go at it. If you do too much digging and poking, you will end up breaking the rice grains releasing the starch which results in a mushy and sticky fried rice.

2.5 cups cooked rice
10 lil’ smokie, cut into cube
3 eggs, lightly beaten season with a dash of salt & pepper
2 cloves garlic, minced
3-4 hot red bird’s eye chili, chopped (optional)
2 stalks green onion, chopped
1 cup chopped pickled mustard greens

1 tablespoon sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
½ tablespoon sesame oil


Prepare seasoning and set aside.

Heat a pan til hot then toss in lil’ smokie. There is no need to add oil as the meat will draw out it’s own oil. For a nice and crunchy meat make sure to arrange them in a single layer on the pan. Do not touch it! Let it cook for about 1 minute on each side. Remove, leaving the fat behind, and set aside.

Wait a couple of seconds for the pan to heat up again and use the remainder oil in the pan to quickly fry the lightly beaten eggs. Separate them with a spatula. Remove when it’s 80% cooked. The eggs should still be a bit watery.

In the same pan add garlic, chili, ¾ chopped green onions and do a quick stir fry until fragrant but carefully not to burn them. Next toss in chopped pickled mustard greens and spread them out. Make a well in the middle (or move them to the side).

Add cooked rice (try to do it in a single layer so that the grains touch the bottom of the pan). Leave it alone for a couple of minutes before you start to stir them around. This will allow the rice to crisp up.

Pour seasoning all around and continue to stir fry to incorporate the flavors. You will notice that the rice grains barely stick to the pan. They are still plumped and not mushy. This is because you allow them “wok time” ( a chance to touch the bottom on the pan/wok).

Finally return the lil’ smokie and fried eggs and mix them together one more time.

Dish out to serve and sprinkle with the remainder chopped green onion. Enjoy this delicious creation of mine :). I hope that my tips were helpful to you and that you enjoyed making and eating this as much as I did.

Cambodian Fried Rice Noodles

Awhile ago one of my blog reader, Kevin, put in a request for Kuy Teav Cha គុយទាវឆារខ្មែរ(Cambodian Fried Rice Noodles) recipe. He wanted to see the difference and similarities between the Cambodian version and the Thai version. After I replied to his question my childhood memories came through.

When I was in grade school I lived in a very large Cambodian community called Park Village (known to Cambodian people as Oak Park) in Stockton, CA. The complex consist of about 300+ Khmer refugee families. It was like a mini Cambodia. Many people use their 2-bedroom apartment to sell groceries, candies, home made goods, cigars and alcohol. I remember one lady who used to make Kuy Teav Cha for sale. She put them into a zip lock size bag. It only cost $1 at that time. The bag cames with fried noodles, shredded eggs, peanuts and a little small container of fish sauce. She was my favorite Kuy Teav Cha vendor. I enjoyed going to her house on weekends to buy them. It’s been long since I’ve made this dish and with a few pointers from my Mother during my last visit I decided to do tackle it again.

I think it’s a cross between the infamous Thai version of fried noodles known as “Pad Thai” and the Vietnamese cold rice noodle mixed with fresh and pickled vegetables topped with some sort of meat and fish sauce known as “bun thit”. Cambodian fried rice noodles is much easier to make than Pad Thai or Bun Thit. It requires very few ingredients. What makes a delicious Cambodian fried noodle and the most important ingredient is the fish sauce dressing. It is what binds everything together and completes the dish.

1 lb dried rice noodle stick (small size) pre-soak in warm water for 30 minutes until soften
4 large (jumbo) eggs, beaten
5 tablespoon sweet soy sauce
2 tablespoons roasted peanuts, chopped or crushed
fish sauce dressing (see recipe)
assorted fresh herbs such as mint leaves, Asian mint (coriander), and basil

Heat a non-stick pan until hot then lower to med-high heat. Use cooking spray if your pan tend to stick. Ladle about 1/3 cup of beaten eggs and pan fry the eggs forming a pancake like-shape. Use a spatula to flip and cook the other size. Since they are thin it should not take long to fry them. Once they are cook remove to a plate and set aside. Repeat the same process until all the beaten eggs are gone.

Cut the stacked fried eggs in half. Then fold the bottom half up and thinly slice them leaving you with shredded fried eggs. Set aside.

Next, drain the soak rice noodle sticks and add 5 tablespoons sweet soy sauce. Use either your hands or chopsticks to toss and coat the rice sticks.

Now it’s time to fry the noodles. Heat (again) a non-stick pan and add noodles to your liking. You can also add cooking spray to prevent the noodles from sticking to the pan. Use chopsticks to toss them so that they cook evenly. The noodles can still be sticky. Do not be alarm. Just sprinkle some water to soften and separate them. This step also goes by fairly quickly so do not step away!

Once your noodles are fried transfer it to a serving dish. Add shredded fried eggs, sprinkle some chopped peanuts and add the fish sauce dressing. The amount of these toppings will vary depending on your liking. I personally like lots of eggs and peanuts on mine. :) Throw in your favorite fresh herbs and combine everything together. It is now ready to eat. Adjust to taste. You will notice that after adding the fish sauce dressing the noodles have loosen up a bit making it a bit easier to toss and combine.

Garlic Shrimp Rice Noodles

Over the weekend we just want to get out of the house because it was so hot. This was at 7pm already! Without any plans we headed to Wal-mart knowing that we can always find sometime or walk around and study the product labels. LOL After about 40 minutes we were hungry and have yet to determine what we wanted to eat. So off we go to the Warm Spring district in Fremont, CA and landed at iPho. The name sound very catchy even their logo using an apple in place of the “o”. Flop their menu opened and didn’t find anything I really like. The menu use the same image and price like many of the other Vietnamese restaurants so I’m like… okay, here we go again. I still dislike pho so I usually get their chicken or seafood noodle soup. But since it’s hot, I’m not feeling soup so I opt to try their Garlic Shrimp Noodle. It was on a separate menu and no detail was provided so when ordered I asked that the noodles be rice and not egg. The server seems puzzle, like it’s not possible or sometime. So I had to like describe to them that everything is the same just sub the noodle. When I got my order it was SWEET! WTH? They took a long time to get my water and not to mention my order so I just chow down for the heck of it and just get it over with.

So yesterday after window shopping I came home and thought about that experience. The fact that it use very little ingredients got me wanting to try making it myself but adjusting the taste, not making it sweet like what they did. The results? Satisfied! LOL Because it’s my dish and I’m making it I get to add and take anything I want. I put a lot of garlic I mean after all it is a GARLIC dish right? I also used olive oil (a lot more than usual) to saute the garlic. Try my garlic shrimp rice noodles recipe (Cha Kuy Teav Bongkear & Ktum Saw) ឆារគុយទាវបង្ការនឹងខ្ទឹមសរ and it might just leave you with a satisfaction smile like it did to me. Mmmmmmm 😛

3-4 oz large size dried rice noodles
5 cups of water
8 cloves of garlic, chopped
1 stalk green onion, chopped
8 large shrimp, shelled and devein
2 tablespoons olive oil

¼ cube chicken bouillon
1 tablespoon boiling water
1 tablespoon sugar
1 teaspoon fish sauce
1 teaspoon oyster sauce

Bring 5 cups of water to a boil and reserve 1 tablespoon to dissolve the chicken bouillon. Pour the remainder to cover the dried rice noodles. Allow to soften for about 20 minutes.

In the meantime prepare the rest of the ingredients.

Heat a pan and add olive oil. Once the oil is hot add the chopped garlic and saute briefly making sure they don’t burn. Add the shrimp and let it brown slightly followed by the the seasonings. Stir to combine and allow to thicken slightly.

Drained the rice noodles completely and add it to the pan. Toss to coat with the garlic sauce. You will have to work quickly so that the shrimp and noodles doesn’t get overcooked. Turn the heat off and throw in the green onions. Transfer to a plate/bowl and serve immediately.

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