Archive for the ‘Stir Fry & Deep Fry’ Category

Sausage and Basil Fried Rice

Sausage Basil Fried Rice

បាយឆារសាច់ក្រកនឹងេជីក្រហម (Bai Cha Sach Krok & Chee Krohorm) The warm weather is keeping me up late at night and up early in the morning. Maybe it’s a sign for me to start eating what many consider the most important meal of the day, breakfast. I thought I would be able to skip lunch and just go directly to dinner since I already ate my Banana Nut Muffin and Coffee. However by afternoon my tummy was growling. So with the left over rice and sausage from yesterday dinner, i fixed myself some sausage basil fried rice. Basil is my most favorite herb. I mentioned in my Chicken Lime Soup that this year I planted two varieties, and here they are. Both were used again in my Sausage Basil Fried Rice.

Thai & Italian Basil

Sausage and Basil Fried Rice (makes 2 servings)
(Bai Cha Sach Krok Nung Chee Krohorm) បាយឆារសាច់ក្រកនិងជីក្រហម

Ingredients
2 tablespoons oil
3 cloves garlic, minced
1 green onion (both the green and white part), cut into 1/2 in
3 cups cooked white rice
2 eggs
1 cup sausage, dice (you can also use any other meat or seafood)
2 jalapenos, slice (optional)
½ onion, cut into bite size (optional)
1 cup fresh basil leaves, (Thai or Italian or both)
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon oyster sauce

Method:
In a pan, heat the oil in medium heat. When the oil is hot add garlic and green onion. Stir until the garlic is brown then add jalapeno slices and onion. Cook for several minute or until onion is a bit tender. Add the sausage.

Note: If using un-cook meat add it before the vegetables as it takes longer to cook than vegetables.

Once the meat is is cooked, add in the rice and stir fry for about 3 minutes. Make sure to break up any clumps of rice and that the rice is well coated in oil. Add the seasoning (sugar, soy sauce, fish sauce and oyster sauce) and continue to stir. Work quickly, if the rice starts to stick to the pan you can add a splash of stock or water.

Push the rice to one side of the pan. Crack 2 eggs into the empty side of the pan. As the eggs cook, use your spatula to break them up into small pieces.

Mix the eggs with the rice. Add in the basil and continue to stir-fry until the basil is wilted. Turn off the heat and serve hot.

Note: If basil leaves are big, you can easily tear it into pieces or roughly chop it.

Ginger Chicken

Stir-Fry Ginger Chicken

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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

Ingredients

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

Method:
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.

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