I played with this marinade about two weeks ago, first trying it on some beef strips that was on sale. I loved it so much that when I made my Stuffed Chicken Wing recently for a family gathering I used it as the marinade for the outside. I loved it even more and decide to make it again and share with you my recipe.

I think it was a combination of simple ingredients I had on hand and the minimal cooking involve that contributes to my rave or this marinade. The roasted chili infused in the oil that comes in a jar gives it that smokey fragrant when cooked. The jar I used was a Chinese brand which I did not find it spicy at all. I am not saying this because I am a chili freak but I had kids eating the Stuffed Chicken Wing which used this marinade without any problems. The oyster sauce along with the sugar gives it that gooey sticky coating. Soy sauce (Golden Mountain Brand) and some salt was used to help balance the flavor. Add in some black pepper and you got yourself a quick and easy marinade that can be used on beef, chicken or pork oh and turkey too! I’m sure everybody have their preference so do adjust amount to your liking.

Easy Asian Marinade Chicken (makes 15 large drumletes)
(Kroeung Prolak Sach Ngeay Sroul) គ្រឿងប្រលាក់សាច់ងាយស្រួល

Ingredients
2½ – 3 lbs chicken (wings, thighs, drumstick , etc)
1 tablespoon chili oil
2 tablespoons oyster sauce
¼ tablespoon salt
1 tablespoon soy sauce
½ tablespoon black pepper

Method
Rinse the chicken, pat dry and set it aside. Meanwhile make the marinade by combining all the other ingredients and mixing it well.

In a bowl, container or a zip lock bag add the chicken along with the marinade. Give it a massage and allow it to marinade in the fridge for a couple of hours but it’s best to do it overnight for the flavors to fully develop.

Bring it out from the fridge about 30 minutes before grilling. This is to remove some of the chill and help it cook better. Depending on the cut of meat cooking time will vary.

These would be delicious with simple steamed rice or a salad such as green mango salad or  papaya salad. ENJOY!

Heading into this trip I don’t have much expectation, or should I say I have to train my mind to expect the unexpected.  I feel rather nervous than excited, perhaps because of the uncertainties. Nevertheless I tell myself that I must try my very best to make the most out of this trip. After all who knows if this will be my last or a beginning of a new life journey. I have yet to find out. For this reason, I will keep my head up high and seek any possible opportunities that I believe would bring a better future. I do hope to gain some experience and exposure to not only Cambodian Cuisine but  everything Cambodia has to offer. Maybe it can widen my views and make me a better person as a whole.

Although this is my 2nd time since 2006 it actually feels like my first. My previous 2006 trip was booked for a month but I spent less than 10 days in Cambodia. Hopefully this time around I can last for the entire length of the trip.

Finally my website Asianiva.com is back up and running again. It’s ready for business! Please stop by to check out the new re-design store and browse through the products I have available. I also have a 15% discount code that you can use for everything in the store.

The back-story:
Khatiya-Korner was originally created to document my cooking journey since the time I moved out on my own with thought of sharing it with my BFF who moved away as well. Since then it went through many phase and change gathering readers through word of mouth and forums along the way until the blog world and social network came about which made it easier for me to frequently update and reach an even wider audience. Soon I was able to support my parent by helping advertise and market my Mother’s homemade Cambodian food on my website. 100% of the proceed goes straight to my parent. Thank you very much for the support and the continue business.

Now that I have my Mother’s business set up, I was able to take some time and re-design Asianiva.com and prepare for this Grand Re-opening. This is my personal business and currently the only source of income. Please help buy an item or two and in the process you will also help me spare some extra change for a new cooking recipe/video as well. Thank you.

Today I am struggling. I just don’t feel well. The restless nights, the wandering minds and life’s uncertainties probably caught up with my health. Perhaps I am on the verge of being sick. If for some reason I am unable to post as often as before I would like to apologize in advance. Once again “Thank You” all for your readership, feedback and the encouragement you have given.

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!