Video Tutorials « Khatiya-Korner

Stir-Fried Mussels with Holy Basil

April 30th, 2010 | No comments

This incredibly fragrant and delicious stir fried mussels can be enjoyed as a main course served along hot steamy rice or with a fresh French loaf to soak all the wonderful juices.

Here I’m using previously frozen mussels that are in it’s half shell. They come in a 1½ lb container. You can definitely use fresh ones. Make sure you scrub them thoroughly and discard the open ones. It will also require just a little more cooking time. I am also using the tender Holy Basil which has a spicier and sweeter than Sweet Basil but you can also use regular Basil known as Thai Basil. Another key ingredient in this dish is the roasted chili paste. It is packed with many tasty ingredients like sugar, shallot, garlic, soyabean oil, dried chile, fish sauce, dried shrimp, msg, paprika.

While I made this mussels you can also substitute this with chicken or even pork.

Stir Fried Mussels with Holy Basil (makes 2-3 servings)
(Cha Krum Jompous Tear Maress Prov) ឆារគ្រុំចំពុះទាម្រៈព្រៅ

Video Tutorial:

Ingredients
1 tablespoon oil
2 teaspoons minced garlic
4 bird’s eye chilies, slit in half length-wise (discard seeds if you don’t like spicy)
2 tablespoons roasted chili paste
1 tablespoon palm sugar
2 tablespoons fish sauce
1 cup holy basil leaves
1½ lb mussels

Method:
To ease the flow of cooking, combine palm sugar, fish sauce and roasted chili paste together. Mix thoroughly and set aside.

Heat oil in a pan until hot. Add minced garlic followed by chilies. Quickly stir until fragrant.

Add mussels and stir to coat with garlic and chili oil. Allow them to hang out another 2-3 minutes. Stir occasionally.

Add in roasted chili mixture. Stir until sauce thickens, about 3-4 minutes. However, if it’s too dry, you can add water or stock, 1 tablespoon at a time. Taste and adjust seasonings, if necessary.

Finally, add the holy basil leaves. Give it a couple more stir and remove from heat.

To serve, slide mussels and sauce onto a serving platter, mound them into a pile. Garnish with fresh sprigs of holy basil. ENJOY!

Grapefruit | Pomelo Salad

April 27th, 2010 | No comments

A new 99¢ Only Stores opened in my town and I was pretty happy about that. It means that I only have to travel 8 minutes instead of 20 minutes. Honestly, I don’t think everything in the store is worth 99cents. In fact, some are over priced and I could find better deals elsewhere. However, there are plenty of good find like the bunch of baby bananas I used in my Banana & Tapioca Pearl in Coconut Milk, one of Cambodians favorite dessert. I also picked up some grapefruit at that time. It’s these type of deals that keep me returning to the store but also deals on many household items.

Some people call it grapefruit while other refer to it as pomelo. There is a slight difference between the two but you can use either in my recipe here. This colorful and simple salad features an exciting array of tastes and textures. A little sweet, a little tangy and absolutely delicious! I am using shrimp but you can leave out or substitute with shredded chicken.

Grapefruit | Pomelo Salad (makes 3-4 servings)
(Ngorm Krouch Tlong) ញុំាក្រូចថ្លុង

Video Tutorial:

Ingredients
2 cups water
7 large prawns
2 teaspoons sugar, divided
¼ teaspoon salt
1 teaspoon chopped bird’s eye chili (optional)
1 teaspoon minced garlic
1 tablespoon lemon juice
1 tablespoon fish sauce
1 cup julienne cucumbers
3 cups grapefruit segments
¼ cup chopped fresh herbs (mint, green onions, sawtooth, or basil)
1 tablespoon chopped peanuts

Method:
In a pot bring water to a boil and add 1 teaspoon sugar. Slide prawns slowly and carefully to avoid splashes. Allow the water to come back to a full boil.

Remove prawns and quickly rinse with cold (ice) water to reserve their sweet, delicate flavors. Once cooled you want to peel, devein, and slit them in half length-wise. Set aside.

To build the salad, in a large mixing bowl combine thoroughly sugar, salt, chili, garlic, lemon juice and fish sauce.

Next add the remainder ingredients and gently toss the salad thoroughly until all ingredients are evenly coated with dressing. Taste and adjust seasoning accordingly.

Lay some lettuce leaves on a plate and mound the salad mixture on top. Or serve in the grapefruit shell for an eye-catching presentation.

Garnish with additional sprigs or herbs top with a sprinkle of peanuts and serve immediately.

Vietnamese-Style Sour Soup with Shrimp

April 11th, 2010 | 3 comments

I’ve made Vietnamese-Style Sour Soup ,various time but finally this time I took some time to document my recipe in addition to making a cooking video to share. This is my Cambodian take on a very popular Vietnamese soup known as Canh Chua Tom or in Khmer called Somlaw Machew Youn Bongkong សម្លម្ជូរយួនបង្កង. Light and refreshing but yet yeild a lot of flavors from the fresh herbs and vegetable. Fried garlic topped at the end not only add a wonderful aroma but a hint of a smokey flavor.

Here I use plump black tiger prawns which cook fairly quickly. You can also use fish, chicken, or pork ribs. Meats take a bit longer time to cook. You would want to make sure that those meats are at least 90% cook before you start adding vegetables. Otherwise the vegetables will get mushy or soggy while waiting for the meat to cook.

Moreover, there are an abundance of vegetables you can use. I suggest you go with what you like. I’ve made this soup using orkra, elephant ear (kdard), and even water spinach (trokoun).

Vietnamese-Style Sour Soup with Shrimp (makes 3-4 servings)
(Somlaw Machew Youn Bongkong) សម្លម្ជូរយួនបង្កង

Video Tutorial:

Ingredients
2 tablespoons oil
1 tablespoon minced garlic
3½ cups water
1/2 tablespoon sugar
1½ tablespoons tamarind soup base
2 tablespoons fish sauce
1 (16 oz) can quail eggs (yield about 18 eggs)
20 black tiger shrimp, peeled & devein (about 1 lb)
3 cups sliced fresh pineapple
1 jalapeños, sliced
1 small shallot, sliced
2 cups diced tomatoes
1 cup bean sprout
1 cup chopped sawtooth herb and/or rice paddy herb

Method:
Heat oil in a small sauce pan/pot. Test oil with a piece of garlic. If it sizzle right away then it’s ready. Add the remainder and fry until brown. DO NOT WALK AWAY! Garlic brown very fast. Stir it so they don’t clump. Once the garlic are fried, strain and set aside. Reserve the oil for another dish like fried eggs or sauteed vegetables.

Next, in a pot bring water to a rolling boil. Add sugar, tamarind soup base and fish sauce. Give it a stir to combine.

Add quail eggs gently so the soup doesn’t splash on you. Technically, the eggs are cooked so you are just warming them up again.

Add black tiger shrimp, sliced pineapples, jalapeños, shallots, diced tomatoes, bean sprouts and chopped herb. Give it a stir and allow it to come back to a boil.

Ladle to a severing bowl and E-N-J-O-Y!

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