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Banana & Tapioca Pearl in Coconut Milk ចេកខ្ទិះ

07.14.15 – this recipe has been updated. A video is also available.

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Originally posted – 04.13.10

Soursdey Chnam Tmey which means Happy Cambodian New Year! Wishing each new day brings you happiness, prosperity and continued success. :)

Banana is one of the fruit which plays a major role in Cambodian holidays especially during Lunar New Year and Pjum Ben. It is used to make a Cambodian New Year’s Rice Treats (Nom Onsorm Jake), where the bananas are hidden inside a coconut flavored sticky rice then wrapped with banana leaves before they get steamed or grilled which adds a nice smoky flavor.

I did not have a chance to prep myself in advance so there were no banana leaves nor sticky rice soaked overnight. Therefore, I’ve decided to make this tasty Banana & Tapioca Pearl in Coconut Milk instead using the very same method and ingredients from my Jackfruit & Tapioca Pearl in Coconut Milk. These delicious sweet bananas are added to a thick rich tapioca pearls and coconut sauce. Toasted sesame seeds are sprinkle on top to add that nice nutty flavor in each and every bite.

Banana & Tapioca Pearl in Coconut Milk (makes 3-4 servings)
(Jake Ktiss) បង្អែម​ចេកខ្ទៈ

8 baby bananas
1 ½ cup water
4 tablespoons small size tapioca pearl (more if you prefer a thicker consistency)
1 can coconut milk (13 oz)
1/3 cup sugar
a pinch of salt
½ teaspoon pure vanilla extract
2 tablespoons toasted sesame seeds (optional)

In a pot bring water to a boil and add tapioca pearls. Cook for 2-3 minutes then simmer for another 10 minutes or until the pearls turns translucent (no whites). Stir occasionally so they don’t stick to the bottom. Larger tapioca will take longer to cook.

Meanwhile, peel banana and first cut them lengthwise then in half on an angle. You should be get 4 pieces out of each banana. Repeat with the rest of the bananas and set aside.

Once tapioca pearls turns translucent add the remainder ingredients and cook for about 5-7 minutes stirring. Then simmer low until the sauce thickens. Again, stir occasionally so they don’t stick to the bottom of the pot. Taste and adjust the sweetness to your preference. Turn off the heat and add bananas.

Serve warm or cold.

Cook’s Note: I like my bananas to hold it’s shape and not too mushy therefore I usually add them about 5 minutes after I turn off the heat. Also, as the sauce cools it will continue to thickens.

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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

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.

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