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

Ingredients
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)

Method:
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.

I was going to eat them right out of the can but changed my mind when thought about how I have not post any recipes up for awhile. I decide to take the quick and easy route by making បង្អែមបបរខ្នុរ (Baw Baw Knaow) Jackfruit & Tapioca Pearls in Coconut Milk aka Jackfruit Pudding. Ingredients and steps are similar to my Corn & Tapioca Pearl in Coconut Milk. Some people like to make this using sticky rice. I did not have the patience to soak my sticky rice for several hours or wait until tomorrow to make this so I took the quick and easy way out.

Jackfruit & Tapioca Pearl in Coconut Milk (makes 3-4 servings)
(Baw Baw Knaow) បង្អែមបបរខ្នុរ

Ingredients
1  can jackfruit (20 oz size)
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

Method:
Strain jackfruit from can and slice them. Set aside.

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. Larger tapioca will take longer to cook.

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.

Add slice jackfruit.

Serve warm or cold.

Note: The warm heat will soften the jackfruit. If you prefer a crunchy texture then allow the coconut milk mixture to cool completely before adding the slice jackfruit.  Another option is to add when warm but allow the entire pot to cool in the fridge.  This will also thicken it up.

Now, let’s get back to cooking. Here is another recipe that I adapt from The Elephant Walk Cookbook. I haven’t had this in a very long time, like more than 10 years! I think one of the reason was because I was too lazy to make my own Khmer Kroeung. Thanks to my Mother I now have an endless supply of  Khmer Kroeung.

This soup gives off a very fragrant aroma when cooked and very rich and flavorful. One might refer to this soup as Pineapple Curry due to the use of coconut milk.  But the resulting taste  is  more on the sour and spicy side. The Kroeung along with the pungent pahok (pickle-fish) and shrimp paste helped balance the sweetness from the coconut milk and pineapple.  Serve it up with lots of hot steamy rice. It is delicious! When the coconut milk was first combined with the Kroeung it reminded me of the broth used to ladle over Cambodian fresh noodles topped with assorted vegetables known as Num Baingjok.

Cambodian Sour Soup with Coconut Milk & Pineapple
(Somlaw Machew Ktiss Manoss) សម្លរម្ចូរខ្ទៈម្នាស់
adapt from The Elephant Walk Cookbook

Ingredients
1-1.5 lb pork (shoulder, butt, spare ribs), cut into fairly large chunks
1 cup coconut milk unsweetened
2 cups water
1 can (16 oz) pineapple chunks in natural juices
½ cup Khmer Kroeung (lemongrass paste)
1 teaspoon pahok (pickle-fish), grounded
1 teaspoon shrimp paste
3 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon tamarind soup base (powder)
4 kaffir lime leaves, torn
red chili to garnish (optional)

Method:
Heat a pot and add ½ cup coconut milk. Stir and cook until the oil starts to separate. Add Khmer Kroeung, stir often until the flavors are release. The aroma is heavenly!

Add meat along with sugar, fish sauce, shrimp paste and pahok. Cook for 5 minute.

Add the remainder coconut milk, water and tamarind soup base (powder). Give it a quick stir to incorporate them together and bring to a boil. Cover partly and simmer on medium for about 30-45 minutes until the meats are tender.

About 15 minutes before it is done add the pineapple chunks and torn kaffir lime leaves.

Garnish with chili and serve hot with lots of steamed rice.

Ingredients
1 cup large tapioca pearls in assorted colors
8 cups of water
1 can coconut milk (14oz)
1/3 cup sugar
a pinch of salt
a couple drops of vanilla extract

Method:
Bring 7 cups of water to a boil and slowly add tapioca pearls. Once they float up reduce heat to med-low and simmer covered for about 5 minutes.

Meanwhile, in another pot bring 1 cup of water, sugar, coconut milk and salt to a boil and then reduce to low heat until sauce thickens. Once tapioca pearls are cooked, strained and add the pears to the coconut sauce. Add vanilla extract, stir and turn the heat off.

Allow about 10 minutes to cool before serving.

Pahok Ktiss | Spiced Pork & Coconut Milk

Pahok Ktiss is an artful and delicious way to enjoy your favorite fresh and cooked vegetables. The rich dipping sauce, a nicely spiced combination of pork and coconut milk, is further seasoned with pahok, added in quantities to suit your taste buds. Serve with plenty of steam rice to allows the flavors to expand and develop.

hen I was growing up my Mother made this dip often, in large quantities and store the left overs in the  fridge for later. It only need a quick heating the next time around.  A quick and easy dip to serve  and used up vegetables that might be hanging around the fridge.

I had received many request for Pahok Ktiss recipe since I’ve started my Blog and making videos on Youtube. Ive never made it myself and this was my very first attempt. I didn’t have the same ingredients that my Mother used so I just find other ways around it. In the process, I learned thing that I will or not do the next time around.

You can view my recipe and cooking tutorial for Pahok Ktiss on Youtube here.

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