August 31st, 2009 |
I have been eating a lot of meat & poultry these past weeks so I wanted to incorporate some fish into my menu. There are some fish dish that I normally make such as Chinese Style Steamed Fish or pan fried/grilled with just a simple marinade of salt, sugar and black pepper. However, I want to introduce my taste buds to some new flavors and what did I do? Browsed through my collection of cookbook and came across this Jungle Fish in Banana Leaves ត្រីព្រៃអាំងខ្ចប់ស្លឹកចេក from the
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August 28th, 2009 |
Banh Xeo Puff
My garden is filled with fresh herbs this time of year so I have been planning dishes around them. Google around and came across great food photos of Banh Xeo (Banh Cheo) which is a Cambodian adaptation of the Vietnamese pancake/crepe with fillings and eaten with assorted fresh herbs, wrapped in lettuce and dipped into fish sauce. B-I-N-G-O! I haven’t made Banh Xeo in a long time, I believe since last summer, so now is a perfect time. However, I recently got my
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August 27th, 2009 |
I like to make my Fish Sauce for Dipping ទឹកត្រីជ្រលក់ well in advance and not have to worry about it when preparing certain dishes. When I get a chance, I would make it in large quantities and store it in the fridge. You can keep it in there for months if done right. My Fish Sauce for Dipping recipe is pretty simple. What ever instrument you use to measure keep it consistence throughout.
Ratio & Ingredients
1 fish sauce
1 vinegar
1 sugar
2-2.5 hot/warm water
Variations
Some like to add peanuts, pickled carrots & daikon, sambal
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