Archive for the ‘Stir Fry & Deep Fry’ Category

DELICIOUS Stir Fry Pickled Mustard Greens with Beef | ឆាជ្រក់ស្ពៃសាច់គោ ឆ្ងាញ់ៗ ងាយៗ

Video Tutorial:

Originally post 12.13.10

I asked my Mother to make me a big bucket of pickled mustard greens because where she reside things are much cheaper. Pickled mustard greens can be used to make so many delicious dishes. It can be enjoyed as is with grilled or fried fish or use it to make Pickled Mustard Green Soup. I’ve made Stir-Fried Pickled Mustard Greens with Roasted Pork Belly and Pickled Mustard Green Fried Rice before. Today I share with you another dish utilizing this tasty pickled mustard greens.

Originally I wanted to do a video tutorial for this Cambodian Stir-Fried Pickled Mustard Green with Beef,​ឆារជ្រុក់ស្ពីសាច់គោ (Cha Jruk Spey Sachko) but due to gloomy Autumn weather plus my crazy sleeping pattern by the time I step in the kitchen there is hardly any natural light left. Without sufficient natural light recording is extremely challenging. This is why I settle for a blog post instead.

The secret on how to make beef tender like how they serve it up at Chinese restaurants
Slice the beef thinly across the grain and soak it in baking soda mixture. For the recipe below I used ½ teaspoon baking soda and about 1½ cup water. Soak for about 15-20 minutes then drain and rinse the beef well to remove any residue. Use paper towel to remove excess water. From here you can marinade the meat to your liking.

Cambodian Stir-Fried Pickled Mustard Green with Beef (makes 1-2 serving)
(Cha Jruk Spey Sachko) ឆារជ្រុក់ស្ពីសាច់គោ

Ingredients
½ lb. beef, thinly sliced
about 3 cups chopped pickled mustard greens
3 cloves of garlic, peel and minced
bird’s eye chili, slice lengthwise (adjust amount to your liking)
1 teaspoon sugar
1½ tablespoons fish sauce
½ tablespoon oyster sauce, optional
cilantro springs for garnish
oil for stir-frying

Method:
Get your pan nice and hot then add the oil. Swirl it around to coat the bottom of the pan.

Toss in your garlic and stir fry about 20-30 secs. It should not take long to turn golden brown. If it does, it means the oil is not hot enough.

Next add the chili if using and continue to stir fry until fragrant, about another 20-30 secs.

Add sliced beef and cook to your liking (medium, well-done). Add sugar, fish sauce and oyster sauce if using. Stir to coat.

Toss the chopped pickled mustard greens and continue to stir it for just a minute to incorporate all the flavors.

Dish out, garnish with cilantro sprigs and serve with steamed rice. ENJOY!

Cambodian Stir Fry Fresh Water River Clams with Tamarind | វិធីធ្វើឆាលៀសអំពឹលទុំ

Video Tutorial:

How to make the most crunchy, crispy and long lasting fried garlic ខ្ទឹមបំពងឆ្ងុយៗ ស្រួយៗ ទុកបានយូ

Video Tutorial:

Spicy Garlic Sate Crab | វីធីធ្វើ សាទេក្តាមសមុទ្រ

Video Tutorial:

Stir Fry Pork with Aromatic Herbs | វិធីធ្វើឆារសាច់គ្រឿងទេស

Video Tutorial:

Stir Fry Snow Pea Shoots with Garlic | វិធីធ្វើឆាត្រួយសណ្តែកខ្ទឹមសរ

Video Tutorial:

Stir Fry Roasted Eggplant with Pork | វិធីធ្វើឆាត្រប់ដុតសាច់ជ្រូក

Video Tutorial:

Cambodian Stir Fry Holy Basil ឆាម្រះព្រៅ

Video Tutorial:

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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