Who knew that something very simple can yield A-M-A-Z-I-N-G flavors! I bought a butternut squash for a Cambodian recipe I wanted to try which is Stir-Fried Pork with Butternut Squash but haven’t had a chance to make that. Since I will be spending time with my family in Stockton, CA this Thanksgiving holiday (for 4 days) I did not want my beautiful butternut squash to go bad while I am away. My light bulb moment came as I recall a recipe from the Food Network Channel by Paula Deen. Paula made Baked Acorn Squash with Brown Sugar and Butter with a splash of maple syrup. I tweak the recipe a bit. I sub the acorn squash with my butternut squash, reduce the amount of maple syrup and add about a teaspoon of ground cinnamon. My whacked gas oven end up baking it at 400 degrees for 1.5 hours! Do the toothpick/fork test about 40 minutes into baking as your oven might be of better quality than mine, hence doesn’t take as long.

I took a bite and OMG, it was SO GOOD! It was after I finish eating one half that I went back to take some pictures. The flavors reminded me of a Cambodian dessert my Mother used to make called Pumpkin Dessert (Num Lapov) នំល្ពៅ made with kabocha or butternut squash with coconut flesh and milk, wrapped in banana leaves and steam. If you prefer a more sweeter version, then increase the sugar or syrup however do keep in mind that squash comes with it’s natural sweetness.

Baked Squash with Brown Sugar and Butter
(Lapov Doat Jear Muy Skaw Nung Buer) ល្ពៅដុតជាមួយស្ករនឹងប៊ឺ
adapt from Recipes courtesy Paula Deen, 2007

Ingredients
1  (1½ lb) butternut squash, cut in halves lengthwise
2 tablespoons brown sugar
2 tablespoons unsalted butter, softened
1 tablespoon syrup
1 teaspoon ground cinnamon
a pinch of salt
aluminum foil

Method:
Preheat oven to 400 degrees.

Meanwhile cut squash lengthwise, scoop out the seeds and remove stringy pulp.

Combine sugar, butter, syrup, cinnamon and salt.

Rub all over the cut side of squash.

Use aluminum foil to lightly cover the cut size and bake with cut side up for about 40 minutes until the squash is tender when pierced with a fork. Then remove aluminum foil and switch broil for an additional 5-10 minutes to get that nice brown caramelize color.

Remove an allow to rest for about 5 minutes. Serve warm.

I haven’t been in the kitchen much lately because I was busy with my mini home makeover. That project has not completed yet and will take some time. While working on the project I settle with quick fix meal like rice with fried eggs, my Mother’s homemade salty fish and her Cambodian sausage. Yesterday after making my Pickled Mustard Green Soup I was anxious to try something new. Browsed online and (again) saw all these eye catching, mouth-watering images of clay pot rice being cooked with so many variations. The Chinese does it one way, the Malaysian does it another and then there’s the Vietnamese and Thai style although I have not encounter the Cambodian version. It was a bit overwhelming. LOL I like them all. Instead of going with one particular recipe I’ve decided to go with the concept: cook rice, cook topping, combine the two and continue to cook in clay pot in an oven. Sound simple enough right? Don’t get discourage with the lengthy ingredients because most are marinade that can be prepared well in advance (I did it the night before).

Because I am not proficient in cooking rice on a stove top I rely on my rice cooker to do the job. I then transfer it to my clay pot (that I hand carried all the way from Cambodia during my one and only visit back in summer 2006).  Some clay pot doesn’t require pre-soaking but mine (as pictured) is a traditional one that do require pre-soaking for about 15 minutes to prevent it from cracking when it goes into the oven at high heat.

OMG! I just wanted to share with you how much I enjoyed the flavor of my​ Bai Mon Chhnang Dey បាយម៉ាន់ឆ្នាំងដី (Clay Pot Chicken Rice). It’s was so delicious! The best part was the bai kdang បាយក្តាំង (crispy rice) at the bottom of the pot (you can achieve this on a stove-top too, just put cook it on med-low heat and remove promptly otherwise you will be left with burnt rice instead).

Clay Pot Chicken Rice
(Bai Mon Chhnang Dey) បាយម៉ាន់ឆ្នាំងដី

Ingredients
2 cups rice (uncooked)
5 dried shitake mushrooms, soaked in warm/hot water til soften then sliced
1 Chinese sausage, sliced diagonally
2 cloves garlic, minced and fried
½ teaspoon chicken broth powder mix
1 teaspoon sesame oil (optional)
2 skinless chicken thighs (about ½ lb), cut into bite size pieces
1 green onion, julienne for garnish

Marinade for chicken
3 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon Shaoxing wine (Chinese cooking wine)
2 tablespoons fish sauce
½ tablespoon dark soy sauce (sweet)
½ teaspoon tapioca flour (or corn flour)

Method:
Marinade the chicken pieces for at least 30 minutes or overnight.

Pre-soak your clay pot in cold water for about 15 minutes prior to use to prevent it from cracking when it goes into the hot oven. The heat will warm the clay pot gradually releasing the steam to further cook the inside.

Preheat your oven to about 400 degrees F.

Cook your rice as you would normally do in a rice cooker and add chicken broth powder mix along with fried garlic. Alternatively, you can use chicken stock instead of water.

While the rice is cooking heat a pan and cook the marinaded chicken pieces.  It was start of liquid-y but thickens up to an almost dry consistency. When chicken pieces are cooked add slice shitake mushrooms and stir to combine. Turn off the heat.

Assuming you are using a rice cooker, the light switch should now change to the warm setting. Wipe your clay pot dry with a kitchen towel and grease the bottom with some sesame oil. This step is optional but I wanted that nice crispy rice on the bottom without having it actually stick to the bottom.

Transfer the rice from the rice cooker to the clay pot.  Arrange slice Chinese sausage evenly on top.  Then add the stir-fry chicken pieces with mushrooms.  Put the lid on and bake it in the oven for about 15 minutes or so.

Serve garnish with some julienne green onions and for color I also added some red jalapeños.