Archive for the ‘Soup & Salad’ Category

Papaya Salad with Salty Crab | វិធីធ្វើបុកល្ហុងក្តាមប្រៃងាយៗ

Video Tutorial:

Cambodian Lime Soup with Prawns | វិធីធ្វើស្ងោរជ្រក់បង្គា

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 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!


Larb Pork

Larb, ลาบ (ឡាប) can be describe as a fresh flavorful Southeast Asian salad dish consisting of ground meats married with lime juice, fish sauce, ground toasted rice and various seasonings and herbs. On restaurants menu it might be spell Laab, Laap, or Larp. This dish is mostly served at room temperature along with assorted fresh or steamed vegetables. If you have sticky rice on hand it would be absolutely delicious as it helps pick up the tasty Larb juices. Sticky rice is also customary in Laos and Isan Thailand however, I usually go with which ever type of rice I have on hand.

You can substitute pork with any type of ground meat such as chicken, beef or turkey. In addition, all of the measurements that I provided for the ingredients should serve as a guide. Adjust the flavors according to your taste especially the level of spicy. I like to enjoy Larb with cucumber slices and iceberg lettuce because of it’s fresh and crisp flavors that help balance the spicy taste. Of course, the choice is up to you and/or who you are serving.


Larb Pork (makes 2-3 serving)
(Larb Sach Jrook) ឡាបសាច់ជ្រូក

Ingredients
¾-1 lb ground pork
2 tablespoons ground toasted rice
1 tablespoon ground red pepper, adjust amount to taste
1 teaspoon sugar
4 tablespoons lime juice
2 tablespoons fish sauce
2 shallots, peeled cut lengthwise and thinly sliced
7-8 cilantro stems, chopped
2 stalks green onion, chopped
your choice of fresh or cooked vegetable to serve

Method:
In a heated nonstick pan add ground pork and cook thoroughly. Add small amounts of water if necessary to fully cook the meat. Set aside and allow to cool down a bit.

In the meantime prepare your vegetables to be served.

In a large mixing bowl add cook meat and all of the remainder ingredients together. Mix thoroughly. Taste and adjust accordingly. There should be a balance of salty and sour taste and you should also taste the ground toasted rice.

Serve Larb with vegetables you had previously prepared along with sticky or steamed rice. ENJOY!

Cambodian Hot Pork and Pumpkin Curry

About a month ago my Mother gave me three pumpkins. I did not have a menu plan but I do know that these things can be kept for a very very long time so I did not resist in bringing all three of them home. The first recipe that came to mind is Cambodian Pumpkin Pudding in Banana Leaves (Num La’pov). I did not feel like making desserts out of them yet since I usually end up eating them all by myself which isn’t a very good idea therefore I opted for a savory dish like this Cambodian Hot Pork and Pumpkin Curry, ការីល្ពៅសាច់ជ្រូក (Kari La’pov Sach Jrook) .

The recipe was adapted from a cookbook in my collection entitled The Food & Cooking of Cambodia which I recently repurchase because I misplace my first copy. Actually this wasn’t the first time I’ve made a curry using pumpkins I usually do just a simple and quick version by using store-bought Thai red curry paste. This Cambodian version use Khmer Kroeung as the base which gives it a distinctive Cambodian taste. As always with curries you can serve it with either steamed rice, crusty bread or rice noodles.

Cambodian Hot Pork and Pumpkin Curry (makes 3-4 serving)
(Kari La’pov Sach Jrook) ការីល្ពៅសាច់ជ្រូក

Ingredients
½ tablespoon oil
1 slice galanga, finely sliced
5 red chillies, finely sliced (reduce amount for a milder curry)
½ small sweet onion or 2 shallots, finely sliced
2 tablespoons Khmer Kroeung
½ tablespoon palm sugar
1 lb pork, cut into bite size chunks
1 teaspoon shrimp paste
1 13.5 oz can coconut milk
1 kabocha pumpkin, peeled, seeded and cut into bite size chunks
4-5 kaffir lime leaves, reserve 1-2 leaves and slivered for garnish
1 tablespoon fish sauce

Method:
Heat the oil in a heavy pan. Stir in galanga, chillies, and onions and stir-fry until fragrant. Add Khmer Kroeung and stir-fry until it begins to color. Add palm sugar.

Stir in the chunks of pork and stir-fry until golden brown on all sides. Stir in shrimp paste and pour in coconut milk.

Bring to the boil, add the pumpkin and kaffir lime leaves, and reduce the heat. Cook gently, uncovered, for 15-20 minutes or until the pumpkin and pork are tender but not mushy and the sauce has reduced. If you prefer a thinner curry then feel free to add water or stock.

Add fish sauce and season to taste. Garnish the curry with slivered kaffir lime leaves.

This curry can be serve with rice, noodles or crusty bread. ENJOY!

Cambodian Chicken Curry Bread Bowl

As a home cook I am always trying to find ways to dress up a dish or update and add new things to an already existing one. Cambodian Chicken Curry Bread Bowl, សម្លការីសាច់មាន់ខ្មែរនឹងនុំបុ័ង (Somlaw Kari Sach Mon Khmer Nung Num Bang) has long been on my list to try and make at home. Beside eating chicken curry with steam rice or with rice noodles Cambodian also enjoy mopping up the sauce with bread (French, baguette, or Naan). The sight of the Pacific Coast clam chowder with the cute little sourdough bread bowl sitting right next to it available at my local Safeway supermarket every Fridays reminds me even more that I need to try it out with my Cambodian chicken curry.

I called my recipe Cambodian Chicken Curry because the paste used is made with Khmer Kroeung. Khmer Kroeung is made with all natural ingredients, no artificial flavors, colors or preservatives like some store bought curry paste and sauce. For those who don’t have access to Khmer Kroeung I suppose you can substitute it with store bought Thai curry paste or the Lee Kum Kee curry paste in a jar. You just would not refer to it as Cambodian Chicken Curry. However you might have to adjust the seasoning as well as the other ingredients as those store bought curry paste tend to have their own spice as well as other ingredients included already.

Also some note I want to add is that if you are planning to enjoy the curry with rice noodles or bread you might want to use a bit more stock/water and adjust to taste since they tend to soak up the curry more as suppose to having the curry as an accompany with steam rice. The potatoes you use will also play a part in how thick or thin the curry gets. Some potatoes like the russet potatoes have a high starch content which means that they tend to fall apart and turns mushy during cooking. These potatoes are best reserve for baking or making mashed potatoes. Those with a low starch content, like red-skinned potatoes, hold their shape after cooking, and are great for this curry. The small ones you don’t need to cut them. Also leaving the skin off or on is totally a personal preference. Some also prefer using sweet potatoes. If potatoes is not what you prefer you can also add vegetables of your choice.


Cambodian Chicken Curry Bread Bowl (serve 3-4 if accompany with steam rice)
(Somlaw Kari Sach Mon Khmer Nung Num Bang) សម្លការីសាច់មាន់ខ្មែរនឹងនុំបុ័ង

Ingredients
2 tablespoons Khmer Kroeung
3 dried chili, discard stems and seeds then soak in hot water until soften, strain and discard the liquid
1 cup coconut milk
1 teaspoon shrimp paste
1 tablespoon palm sugar
2 lbs chicken, cut into big chunks (I used skinless bone-in thighs)
1 lb potatoes, cut into big chunks
2 cups chicken stock or water
2 tablespoons fish sauce
1 tablespoon lime juice
cilantro sprig for garnishing

Method:
Use either a mortar & pestle or a blender to puree the Khmer Kroeung and the soften dried chili into a paste. If using a blender add enough water just to get the motor running.

Heat a pot and add the paste. Stir fry for 1 minute or until the liquid has evaporate. Be careful not to burn it. Reduce the heat if necessary.

Add coconut milk and stir constantly until the oils from the coconut milk starts to separate.

Add palm sugar and shrimp paste and stir until it dissolves.

Next, add chicken and potatoes and stir to coat.

Add chicken stock or water. Depending on the size of the pot you are using the liquid should cover about 1 inch above.

Allow the pot to come to a full boil for 4-5 minutes then reduce the heat and simmer for another 20 minutes or until the chicken and potatoes are cook but not mushy. This is why it is crucial that you cut the chicken and potatoes into large chunks so they do not break apart during simmer.

Finally season with fish sauce. Taste and adjust accordingly.

This curry can be served with steam rice, rice noodles or bread of your choice. Optional, squeeze lime juice and garnish with cilantro just before serving. 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

Ingredients
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!

Cambodian Green Mango and Salty Crab Salad

First of all I would like to give a BIG THANK YOU to all my fans for the get well wishes on my Facebook Fan Page. I feel so much better now.

Here is another appetizing dish that I made prior to getting sick. This dish stem from my craving for steamed sticky rice which is sold under the label “sweet rice” or “glutinous rice”. Sticky rice makes such a great pair with saucy dishes such as my Cambodian green mango and salty crab salad, ញុំាស្វាយខ្ចីក្តាមប្រៃ (Ngorm Swai Kjey Kdarm Prai). It soaks up all the flavorful juices that is left behind from the salad without getting soggy and falling apart like regular steamed white rice. The grains are more starchy than regular white rice therefore it contains a higher amount of calories and sugar per serving. It is suggested that you consume in small quantity because you might feel tired and sleepy afterward.

Refer to my simple green mango salad recipe for tip on how to choose the type of mango. As for the salty crab you can find it in the frozen section and it comes in a red tub (pictured above) . It is not completely frozen because of all the other ingredients that is mixed with it so you do not need to defrost it at all. Be careful not to pick up the tub with a green lid and label because that is salty crab that has been crushed up. That one comes in a solid state and you will need to defrost it prior to use.

Video Tutorial:

Cambodian Green Mango and Salty Crab Salad
(Ngorm Swai Kjey Kdarm Prai) ញុំាស្វាយខ្ចីក្តាមប្រៃ

Ingredients
1 tablespoon palm sugar
1 tablespoon lime juice
1½ tablespoons fish sauce
1 tablespoon salty crab juice from the tub
2 garlic cloves, minced
7 bird’s eye chili, chopped (adjust amount to your liking)
½ cup salty crab, use your fingers to separate into pieces
2 shallots, sliced thinly
1 green mango (about 1 lb), shredded

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

Follow by the juice from the salty crab, minced garlic, chili peppers, salty crab and shallots. Whisk to combine them together.

Add in the shredded green mango and toss gently to coat. Taste and adjust to your liking.

This salad is delicious as is or you can accompany it with other dishes such as grilled fish or poultry and even sticky rice for a complete meal. ENJOY!

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