I went to watch the Superbowl at my Sister’s house last weekend. My Mother sent back with me a couple package of prepared fish paste to post in the store (coming soon). These are prepared fish paste which has some of the basic spices and herbs in there already however, you can still mix your own flavors into them. I’ve added the Khmer Kroeung (lemongrass paste) to make ប្រហិតត្រីទ្រង់គ្រឿង Pa’het Trey Troong Kroeung or Lemongrass Fish Cake with a kick.  You can also add chop green beans and green onions for a whole new flavor and texture.  Since Valentine’s Day is around the corner I got a bit festive and shape my fish cakes into hearts. This is totally optional of course. Follow along as I will be using my Mother’s prepared fish paste in a variety of recipes coming soon .

Cambodian Lemongrass Fish Cakes (makes 15)
(Pa’het Trey Troong Kroeung) ប្រហិតត្រីទ្រង់គ្រឿង

Ingredients
1 cup prepared fish paste (available in my store soon)
1/3 cup Khmer Kroeung (lemongrass paste)
1 tablespoon red pepper powder, optional
oil for frying
Cucumber relish, see recipe
cilantro for garnish
shape cookie cutter, optional
a sheet of wax paper 8×10

Method:
In a bowl add fish paste and Khmer Kroeung (lemongrass paste).  Combine and mix well. Set aside for about 30 minutes.

To form the shape of your choice, just scope out a tablespoon of fish paste and fill it inside the shape cutter using a back of a small spoon to press it evenly.  Lay it on a sheet of wax paper to avoid it from sticking. You can also roll it into a ball and press it flat between your palms like a patty. Add  a pinch of red pepper powder to the center (one side) for an extra kick, optional.

Heat oil in a pan on high but reduce is back to medium for a minute before adding the patties. They cook up very fast so watch carefully. Fry until golden brown on both sides.

Serve with my cucumber relish or pickled carrots & daikon. Makes great appetizers or enjoy with steam rice for a complete meal.

Anyhow, I went through a couple of my cookbooks to get some ideas on what I can do different with my beef. The one that interest me was a recipe from The Elephant Walk Cookbook called Stir-Fried Beef with Lemongrass (Cha Sachko Kroeung) ឆារសាច់គោគ្រឿង. I technically borrowed this book from my BFF like 3-4 years ago. One of these days I’ll return it to it’s rightful owner plus a some cook dishes from this book for her to taste. According to the authors Longteine De Monteiro & Katherine Neustadt this dish is an Indian-Chinese hybrid. I read the recipe through and applied the concept but tweaked the flavors and measurements accordingly to my taste.  As a result, I really really love the dish! I was blown away by surprise.  At first I was wary of the flavor afraid it might be too nutty and that it would not pair well with my steamed rice. I was totally wrong. The lemony flavors from the Khmer Kroeung (lemongrass paste) and the spicy jalapenos really help balance out the nutty flavor.

Stir-Fried Beef with Lemongrass
(Cha Sachko Kroeung) ឆារសាច់គោគ្រឿង
adapt from The Elephant Walk Cookbook

Ingredients
½ cup Khmer Kroeung (lemongrass paste)
¾-1 lb beef, cut into 2 inches strips
2 tablespoons fish sauce
1 tablespoon sugar
1 small onion, sliced into wedges
6 red jalapeños, quartered length-wise (substitute red bell pepper for color and a mild flavor)
4 tablespoons unsalted roasted peanuts, coarsely ground in a mortar & pestle
2 stalk green onion, cut into 2 inches & split length-wise
2 tablespoons oil for frying

Method:
Mix sliced beef with Khmer Kroeung and set aside. Use your hands to massage and work the Kroeung into the beef.

Heat oil in a pan. Depending on the size of your pan you might have to fry the beef in batches. Fry them in single layer and do not crowd them. Once you set it in the pan do not move it. Leave it there un-touch for a couple of minutes. This will ensure that you get a nice crusty brown on the beef strips. Then flip to the other side and repeat this step until all the strips are fried.

Sprinkle sugar and add fish sauce. Do a quick stir to incorporate the ingredients.

Toss in the onion, peppers and ¾ of the peanut. Give it another stir and cook for about 3 minutes until onions are soften.

Remove from heat and add green onion reserving a few for garnish and sprinkle with remaining peanuts just before serving.

Does anybody else feels that this week went by fast? Probably because of Labor Day Holiday on Monday. My siblings came to visit and spend the night during the holiday. With them my Mother also sent me a big pot of my favorite Cambodian herb the holy basil (Maress Prov). I love that stuff! In addition, I also got some more Lemongrass Paste (Kroeung) which I am now offering for sale. Now that I have all my ingredients in place it’s time for me to share with you how I make one of my most favorite Cambodian dish which is this Fiery Stir Fry Lemongrass Quail (Cha Kdov (Kroeung) Krouch) ឆារគ្រឿង(ក្តៅ)ក្រួច. It is soooo delicious! These quails were finely chopped (grounded) into very small pieces bone and all. You can substitute with ground chicken but make sure to cook until the liquid evaporate to avoid a soggy stir fry. If you can get holy basil, I definitely recommend it otherwise use Thai basil instead.

My recipe is for 4-5 servings as I plan to enjoy it several times. Yeah, it’s that good that I don’t mind having leftovers another 2-3 times. Oh and for drinkers, it’s great with alcohol drinks.

Fiery Stir-Fried Lemongrass Quail
(Cha Kdov (Kroeung) Krouch) ឆារគ្រឿង(ក្តៅ)ក្រួច

Ingredients
6 quails, finely chopped (ground)
½ cup lemongrass paste (now available for sale)
10 jalapeños, sliced lengthwise (adjust amount to taste)
1 tablespoon finely chopped Pahok (optional)
1 bunch of holy basil leaves
1 tablespoon tamarind soup base
1 tablespoon sugar
2 tablespoons fish sauce

Method:
Heat a pan and fry the lemongrass and pahok (if using) until fragrant. Add (ground) chopped quails and continue to stir fry until they are cook. It will be dry but that’s okay.

Next add jalapeños and season with tamarind soup base, sugar and fish sauce. Quickly stir to combine the ingredients. Taste and adjust to your preference. Turn the heat off and add holy basil leaves. Give it a final stir and transfer to a serving dish. Serve with hot steamy rice.