Showing category "Cambodia" (Show all posts)

Bprahok. Support for a traditional food making and an economic opportunity for the makers.

Posted by Press release UNDP Cambodia on Friday, December 17, 2010, In : Cambodia 
EdiblyAsian readers are seemingly becoming more interested in some very traditional ingredients such as Prahok, Fish Sauce, Padek and a few other cottage industry products. This is a story on Prahok that I feel very fortunate to have stumbled on. It's from a UNDP press release from Cambodia. Reference: http://www.un.org.kh/undp/pressroom/press-releases/prahok-producers-form-association-to-expand-market-opportunity

Prahok Producers Form Association to Expand Market Opportunity
Published: Sunday,...
Continue reading ...
 

Tirk Khngay ទឹកខ្ញី (Ginger Dipping Sauce)

Posted by Kroocrew on Tuesday, December 14, 2010, In : Cambodia 




A ginger dipping sauce for grilled, fried fish or boiled meats.



Ingredients :
  • 60 ml (¼ Cup) fresh limejuice. (Approximate 2 lime)
  • 60 ml (¼ Cup) hot water.
  • 60 ml (¼ Cup) sugar.
  • 60 ml (¼ Cup) fish sauce.
  • 80 ml (1/3 Cup) fresh ginger. Grated.
  • 2 Gloves fresh garlic. Minced.
  • 3 hot chillies. Chopped. (optional)
Method:
  1. Mix all ingredients together in a bowl.

Continue reading ...
 

Tirk sa-ieu chu p’em (Sweet Soy Dipping Sauce)

Posted by Kroocrew on Tuesday, December 14, 2010, In : Cambodia 
Great as a dipping sauce for both vegetables and meats.



Ingredients:
  • 60 ml (¼ Cup) hot water.
  • 1 Tbsp dark soy sauce.
  • 1 ½ to 2 Tbsp sugar (personal pref).
  • ½ tsp Sambal Olekek chillie paste. (optional)
  • 1 Tbsp fresh lime juice.
  • 60 ml (¼ Cup) roasted unsalted peanut. Crushed.

Method:
  1. Mix hot water, soy sauce, lime juice, sugar and chillie paste together.
  2. Add the crushed peanuts before serving.

Continue reading ...
 

Stuffed Angkadei

Posted by Kroocrew on Monday, December 6, 2010, In : Cambodia 




Angkeadei, tree flowers, are seen growing widely with their large white pendulous flowers in Cambodia,Thailand, Laos and other surrounding countries. The flower is that of the Sesbania grandiflora also known by other names as (sesban, agati, dok khae, katuray). The plant is a native of Hawaii.




Ingredients  
  • 40 gms (~1½ oz) Angkadei (the flower buds)
  • 10 Shrimps with the shells, head and vein removed then minced.
  • 30 gms (1 oz) Pork Mince
  • 1 Teaspoon Salt
  • 1 Tablespoon Sesame Oil
  • 2 Tablespoons Ligh...

Continue reading ...
 

Saich Ko Char Spee Khieu (Beef with Chinese Broccoli)

Posted by Krooclub on Wednesday, December 1, 2010, In : Cambodia 




Chinese dishes such as this are very popular in Cmbodia. They are quick to prepare and nourishing. Khmer dishes are very intensive on preparation and delectable. The convenience for the food preparer plus the large immigrant Chinese population has certainly well rooted many Chinese style food preps.



Ingredients
  • 225 gm (½ lb.) Lean beef, thinly sliced
  • 450 gm (1 lb.) Chinese broccoli. Separate the stems and leaves, chopped
  • 2 Cloves garlic, minced
  • 1 Yellow onion, sliced
  • 2 Tablespoons cooking oil
  • 1 T...

Continue reading ...
 

Tirk Trei Pa`em ទឹកត្រីជូអែម (Khmer Sweet & Sour Dressing)

Posted by Kroocrew on Monday, November 29, 2010, In : Cambodia 




This dip or sauce with very minor variation, is seen extensively throughout Vietnam, Laos, Thailand and Cambodia. It is generally attributed to  Vietnam without malice or contest. The naming of the product has been changed for the various countries.




Ingredients:
  • 80 ml (1/3 cup) hot water
  • 80 ml (1/3 cup) sugar (Palm sugar may be used as an alternative with a slight caramel edged flavour.)
  • 60 ml (¼ cup) palm wine vinegar (or other white vinegar)
  • 60 ml  (¼ cup) Fish Sauce
  • ½ tsp hot chillie sauce ...

Continue reading ...
 

Pork with Coconut Milk and Pineapple សម្លខ្ទីស (Samlor Khtis)

Posted by Kroocrew on Monday, November 29, 2010, In : Cambodia 





Ingredients
  • 600 g (1 lb 5 oz) pork
  • 4 Tbsp. Khmer curry paste
  • 4 Tbsp. cooking oil
  • 300 ml (1 1/4 cups) coconut milk
  • 1 small pineapple
  • 4 round eggplants or 1 long eggplant
  • 1 Tbsp. tamarind pulp
  • 1 small bunch Thai basil (Horapha)
  • 3 Tbsp. fish sauce
Method
  1. Cut the pork into large cubes. Peel and quarter the pineapple,  cut the flesh into 5 mm thick slices. Cut the eggplant into large sticks.
  2. Bring the tamarind pulp to a boil with a little water and strain it, collecting the juice. Remove the basil leaves f...

Continue reading ...
 

Prahok

Posted by Kroocrew on Friday, November 19, 2010, In : Cambodia 




Prahok is a crushed, salted and fermented fish paste (usually of mud fish) that is used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the longer months when fresh fish was not available in abundant supply. Because of its saltiness and strong flavour, it was used as an addition to many meals in Cambodian cuisine, such as soups. Prahok has a strong and distinct smell, earning the nickname Cambodian Cheese. Prahok is usually eaten with rice...
Continue reading ...
 

Khmer Turmeric Chicken Wings (Slap Moan Char La Miet )

Posted by Kroocrew on Friday, October 8, 2010, In : Cambodia 





Ingredients
  • 1 kg (~2lbs) Chicken wings (cut wings at joints)
  • 2 tbsp Cooking oil
  • 4 cloves Garlic (minced)
  • 1/4 cup Lemon grass (minced)
  • 1 tsp Turmeric powder
  • 3 Thai (hot) chillies (minced)
  • 1/2 cup Water
  • 1 tbsp Sugar
  • 1 tbsp Fish sauce
  • 1/2 tsp Salt
  • 4 Green onion, chopped 1 cm (~1/2 in)pieces   
Method
  1. Add cooking oil to a pre-heated wok
  2. Sauté garlic, lemon grass, hot chillie and chicken wings and stir well.
  3. Season with sugar, salt, turmeric, fish sauce and add some water and stir well with the  spatula to mi...

Continue reading ...
 

Sach Chrouk Pakon Char Marik ឆាផែ្អមបង្គារជាមួយម្រិច (Caramelised Peppered Pork and Shrimp)

Posted by Kroocrew on Tuesday, October 5, 2010, In : Cambodia 
Another cross-cultural delight. This dish has its origins in Vietnam and Vietnam has a popular similar dish widely available. (Sườn Ram Tôm)






Ingredients
  • 250 gm (~1/2 lb) Pork lean meat or with skin on (sliced thin)
  • 2 tbsp Cooking oil
  • 2 cloves Garlic (minced)
  • 1 tbsp Sugar
  • 1 tbsp Fish sauce 
  • Salt
  • 1/2 tsp Black pepper
  • 1/4 cup Water
  • 250 gm (~1/2 lb) small or medium size shrimp (cleaned,  leave the shells on)


Caramel Sauce:
  • 1 tbsp Water
  • 1 tbsp Sugar

Method
  1. For the caramel sauce: Put sugar and water in a pot ...

Continue reading ...
 

Ginger Fish Dipping Sauce

Posted by Kroocrew on Monday, October 4, 2010, In : Cambodia 
Ginger Nuoc Mam is a simple enhancement of an already delightful dipping sauce. The ginger adds a little more roundness and mouthfullness. It goes well with many fish and seafood dishes and is a great way to dress a steamed fish just prior to serving. In fact it's a general all round dressing and goes extremely well as a dressing on garden salads.
.




Ingredients:
  • 1-3 hot chillies, finely minced. 
  • 2  1/2 cloves fresh garlic, smashed and diced
  • 80 ml (1/3 cup) fresh ginger, finely grated
  • 60 ml (1/4...

Continue reading ...
 

Ung Kep Chien ជើងកង់កែប (Fried Frog Legs)

Posted by Kroocrew on Monday, October 4, 2010, In : Cambodia 

This dish is so common at Angkor. In the wet season the children living in and around the heritage site will be carrying large plastic buckets with a little water and hopefully lots of frogs. You see them darting off along the sandy paths leading to temples and pouncing on the fleeing frogs. This food appears bountiful and is extremely delicious.





Ingredients:
  • 450 gm (1 lb) skinned frog legs
  • 2 cloves garlic (minced)
  • 1/2 tsp Soy sauce
  • Cooking oil for deep frying
  • 240 ml (1 cup) All purpose flour or ...

Continue reading ...
 

Noom Pachok (Breakfast Noodles)

Posted by Kroocrew on Monday, September 20, 2010, In : Cambodia 






Ingredients:
  • 1 lb Chicken
  • 5 cups Water
  • 1 White potato
  • 1 Yellow onion
  • 2-3 stalks Lemon Grass (minced)
  • 1 bundle Green onion bottoms (chopped) 
  • 1 tsp Shrimp paste
  • 1 tsp Toasted rice powder
  • 1 tbsp Curry powder (recipe follows)
  • 1 tbsp Fish sauce
  • 1 tsp Chopped mint leaves (optional)
  • 1 packet Noodles (suggest Angel Hair brand or fresh noodles)
  • Bean sprouts (optional)
  • Cabbage  (optional)
  • Salt
  • Pepper
  • Cooking oil (soybean is traditional)

Curry (Masala):
  • 1 1/2 tbsp
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 tsp
  • 3
  • 1 tbsp
  • 1 tsp Coriander...

Continue reading ...
 

Khmer Asparagus

Posted by Kroocrew on Sunday, September 19, 2010, In : Cambodia 





Ingredients
  • 1 lb cod (or other firm white fish)
  • 1 tbsp Light soy sauce
  • 1 tbsp Dry sherry, or Chinese cooking wine
  • 1 tsp Fresh ginger (scrape off the skin and cut the root into fine match-sticks)
  • 1/2 cup Scallions (sliced)
  • 2 Egg whites
  • 4 tbsp Cornstarch
  • 2 cup Vegetable oil
  • 500 gm (~1 lb) Fresh Asparagus spears. (Choose the thinnest available).
  • 250 ml (~1 cup) Vietnamese Dipping Sauce (Nuoc Mam)


Method
  1. Place cod (or other fish), light soy sauce, dry sherry, fresh ginger, sliced scallions, egg whites and c...

Continue reading ...
 

Char Kroeung ឆាគ្រឿង (Aromatic Fried meat dish)

Posted by Kroocrew on Saturday, August 21, 2010, In : Cambodia 





Ingredients:

For the kroeung paste
  • 2 stalks lemongrass, thinly sliced
  • 5 garlic cloves, coarsely chopped
  • 1 large shallot, coarsely chopped
  • 1 1/2 tsp peeled and coarsely chopped galangal
  • 6 kaffir lime leaves, deveined
  • 1/2 tsp turmeric
  • 2 chopped and seeded chillies
  • 120 ml (1/2 cup) of water
For the stir-fry
  • 3 tbsp vegetable oil
  • 600g beef or chicken
  • 3 tbsp fish sauce
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 large onion, peeled and sliced into wedges
  • 1 red capsicum, sliced
  • 120 ml (1/2 cup) of roasted ground peanuts
Method:

For ...
Continue reading ...
 

Cambodian Chicken Curry ការីសាច់មាន់ ( Karry Sach Moan Khmer)

Posted by Kroocrew on Wednesday, August 18, 2010, In : Cambodia 



This is a delicious recipe. It has overtones of Malaysian Nonya which may in fact be the contribution because of the strong ties with the Singapore and Malaysian Chinese community. It certainly doesn't look Khmer in ingredients as such although many of these ingredients are used in Khmer recipes but not in the blend that is seen in this. It's certainly an easier recipe than the Nonya recipes but gives as satisfying an end product.



Ingredients:
Kroeung (Paste):
  • 1/4 cup vegetable oil
  • 4 stalks lemo...

Continue reading ...
 

Cambodian Shrimp & Pork with Eggplant (Cha Traop Dot)

Posted by Kroocrew on Tuesday, August 3, 2010, In : Cambodia 


© Photo by Duxyak. This image is used with kind permission.



This dish is extremely popular at least in tourist restaurants in Siem Reap and Phnom Penh. It's origin is China so often seen in Chinese restaurants in China as well.

 
Ingredients

  • 3 large purple eggplant (about 1.75 kg or4 lb.)
  • 1 Tbsp. Peanut oil
  • 5 garlic cloves, minced
  • 3-4 finely chopped chile peppers (or 1 Tablespoon prepared ground
  • chiles)
  • 3/4 lb. pork loin chopped into small pieces
  • 3/4 lb. shrimp, peeled, deveined and chopped
  • 3 Tbsp. f...

Continue reading ...
 

Num Pachok Chon (Snail Noodle Soup)

Posted by Kroocrew on Monday, August 2, 2010, In : Cambodia 



Succulent apple snail and noodle soup is authentic Khmer Krom recipe from *Karmourn Sor*  Rach Gia province .





Ingredients :
  • 1920 ml (8 Cups) water
  • 1 Package vermicelli noodle
  • 1 Kg (~2 lbs) Pork hocks, cut chunks(option)
  • 1200 ml (5 Cups) water
  • 1 or 2 Packages apple snail meat( sold at most Asian markets)
  • 4 Cloves garlic, minced
  • 60 ml (¼ Cup) minced lemon grass
  • 1 Kaffir lime leaf
  • 1 Tablespoon grated ginger
  • 3 Slices galanga  
  • ½ Teaspoon paprika
  • 2 Tablespoons roasted rice powder
  • 3 Cans chicken broth
  • 1 Tabl...

Continue reading ...
 

Snail Meat Amok អាមុកសាច់ខ្យង (H'mok)

Posted by Kroocrew on Sunday, August 1, 2010, In : Cambodia 



A Cambodian regional method of serving amok is with the meat of the kchorng srer, an edible snail found in rice fields.





Ingredients:
  • Snails
  • Kroeung (Spice Paste)
  • Ktih daung dambong (coconut cream)
  • Ktih daung (coconut milk)
  • Mteh kriem (dried red chillies, soaked, drained and minced)
  • lemon grass stalk, chopped into tiny slices
  • galangal, cut small and fried until aromatic
  • Turmeric, sliced
  • Kcheay (or by its Latin name, amomum zingiber, a kind of thin, finger-like ginger), finely diced and fried until a...

Continue reading ...
 

Som-lor Nhum Banh Jok (Curry Fish Noodle Soup)

Posted by Kroocrew on Saturday, July 24, 2010, In : Cambodia 





Ingredients :
  • 1 Package rice vermicelli noodle
  • 2 litres (~8 cups) water
  • 1 Kg (~2 lb) Filet Snake head fish, basa fish or catfish
  • 1500 ml (~6 Cups) water
  • 4 Cloves garlic, minced
  • 1 Tablespoon minced fresh or frozen finger rhizome roots (Chinese Keys, krachai)
  • 120 ml (½ Cup fresh) or frozen minced lemon grass
  • 1 Tablespoon minced galanga root, fresh or frozen.
  • 2 Chillie (option)
  • ½ Teaspoon turmeric powder, or ½ teaspoon grated fresh turmeric root
  • 2 Tablespoons roasted rice powder
  • 2 Stalks green onion, ...

Continue reading ...
 

Num pa-chok tirk ka-chuii (Khmer noodle soup with finger-root)

Posted by Kroocrew on Thursday, May 13, 2010, In : Cambodia 






Ingredients :

  • 1 Package, 500 gm, rice vermicelli noodle
  • 2 liters (8 cups) water
  • 1 kg (~2 lb) Filet Snake head fish, basa fish or catfish
  • 1.5 liters (6 Cups) water
  • 4 Cloves garlic, minced
  • 1 Tablespoon minced  finger-root
  • ½ Cup  minced lemon grass
  • 1 Tablespoon minced  galanga root
  • 2 Chillie (option)
  • ½ Teaspoon turmeric powderor grnd fresh root.
  • 2 Tablespoons roasted rice powder
  • 2 Stalks green onion, chopped
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon fish sauce
  • 1 Tablespoon sugar
  • 2 Tablespoons creamy style pic...

Continue reading ...
 

Stuffed Squid in Red Curry

Posted by Kroocrew on Monday, May 3, 2010, In : Cambodia 


CC license



Ingredients:
Squid
  • 2 medium sized squids, cleaned, wings set aside for stuffing and tentacles for further processing
  • 50 g (1 2/3 oz) rice flour
  • salt and pepper
  • oil for deep frying
Stuffing
  • 100g (*1/4 lb)pork mince
  • 100g (*1/4 lb) prawns, peeled
  • 1 garlic clove crushed
  • 2 tsp ginger, roughly chopped
  • 1 tsp Vietnamese fish sauce
  • 1 tsp red chilli, seeds removed and roughly chopped
  • 1 tbsp coriander, roughly chopped
  • 10g (1/3 oz)  water chestnuts
  • 1 egg white
  • freshly ground pepper
* For convenience I've rounded up the ...
Continue reading ...
 

Prahok Kh'tih ប្រហុកខ្ទីស (Creamy Prahok Dip)

Posted by Kroocrew on Friday, April 16, 2010, In : Cambodia 

CC license



Prahok also written Bprahok  is Cambodian fermented fish  also called Cambodian Cheese. It has a strong flavour that may take many unfamiliars time to get used to it. Some enjoy it immediately. This dish has only a mild flavour of prahok and is a great introduction. Most people really enjoy this dip.

Ingredients:

  • 150 g fresh fish
  • 60 ml (1/4 cup) minced pork
  • 1 1/2 Tbsp prahok
  • 60 ml (1/4 cup) coconut cream
  • 120 ml (1/2 cup) coconut milk
  • 120 ml (1/2 cup) water
  • 4 cloves garlic, sliced
  • 4 shallots, sliced
  • 2 ...

Continue reading ...
 

Sach chrouk char-chiu. សាសឺសាច់ជ្រូក (Xa Xiu Roasted pork)

Posted by Kroocrew on Friday, February 26, 2010, In : Cambodia 



CC license



Ingredients :

  • 500 gm (1 lb) Pork tender loin or pork butt cut
  • 2 Cloves garlic, minced
  • 2 Tablespoons soy sauce
  • ¼ Teaspoon salt
  • 1½ to 2 Tablespoons sugar
  • ¼ Teaspoon black pepper
  • ½ Teaspoon five spice powder
  • Couple drops of red color(option)
  • 2 Tablespoons vegetable oil

Method :

  1. In a large bowl, put pork meat with garlic, soy sauce, salt, sugar, black pepper, five spices powder and red color together, mix well, covered bowl and refrigerated it over night or at least 4 hours.
  2. Heat up a skillet or wok w...

Continue reading ...
 

Katiev Phnom Penh កុយទាវភ្នំពេញ (Phnom Penh noodle soup)

Posted by Kroocrew on Friday, February 26, 2010, In : Cambodia 

CC license



Ingredients :

  • 2 litres (8 cups) water
  • 1 Package yellow egg noodle (mee) or white rice noodle (katiev)
  • 250 gm (~½ lb) Bean sprouts
  • A handful of mixed herbs ( cilantro, sweet basil leaves and mint)
  • 1 Fresh Lemon or lime, sliced
  • 500 gm (~1 lb) Chicken neck bones
  • 500 gm (~1 lb) Pork neck bones
  • 1 Small dried squid, soaked in warm water and drained
  • 60 ml (¼ cup) dried shrimp, soaked in warm water and drained
  • 2 Cloves garlic
  • 1 Yellow onion, cut in half
  • 1 Small finger size piece fresh ginger
  • 1 Star anise
  • 1 Ta...

Continue reading ...
 

Cambodian Common Culinary Herbs and Spices.

Posted by Kroocrew on Sunday, February 14, 2010, In : Cambodia 


Cambodian Herb Garden


This summary is inspired by a group that I have found to be a real gem with travellers and their desire to learn Khmer cooking. Cambodia Cooking Class. It answers a very simple and often asked question. What is special about the ingredients used in Khmer cooking? An outline of flavourants often gives you an insight into the heart of the style and the flavours you can expect. I have made some alterations to increase the understanding based on a broader experience of cuisi...
Continue reading ...
 

Tamarind Beef Curry (Samlaa Ko Phet)

Posted by Kroocrew on Friday, February 5, 2010, In : Cambodia 

Ingredients:

  • 25g compressed tamarind pulp
  • 150ml boiling water
  • 450g beef fillet
  • 2 large chillies, coarsely chopped
  • 1 tbsp fresh Coriander
  • 5cm fresh galangal, peeled and chopped or 1 tsp ground galangal
  • 1 stalk of lemongrass, chopped or 2 tsp Ground Lemon Grass
  • 2 Tbsp vegetable oil
  • 1 onion, chopped
  • 2 Garlic cloves, crushed
  • 2 Tbsp Fish Sauce
  • 1 tsp sugar
  • 250 ml coconut milk
  • 150g aubergines (eggplants) cut into 2.5cm (1 in) cubes
  • The juice and grated rind of 1 Lime

Method:

  1. Place the tamarind pulp in a small mixing...

Continue reading ...
 

Khmer Grilled Chicken មាន់អាំង (Mouan Ang Khmer)

Posted by Kroocrew on Friday, February 5, 2010, In : Cambodia 

CC license




Ingredients:

  • 1 tbsp Vegetable Oil
  • 2 tbsp Sugar
  • 4 Garlic Cloves, crushed
  • 4 tbsp Soy Sauce
  • Salt and Black Pepper
  • 4 large Chicken Thighs

Method:

  1. Put oil, sugar, garlic, soy sauce, pepper and salt in a shallow dish and mix well.
  2. Add the chicken and turn to coat, rubbing the mixture into the flesh.
  3. Cover to marinate for 1 hour, turning once during the marinating period.
  4. Grill or bbq until cooked.

Continue reading ...
 

Num Pa Kon Chien (Cambodian Shrimp Cakes)

Posted by Kroocrew on Friday, February 5, 2010, In : Cambodia 




Ingredients:

  • 500 gm (~1 lb) ground shrimp
  • 1 clove garlic
  • 2 chopped green onions
  • 1/4 tsp soy sauce
  • 1/2 tsp fish sauce
  • 1/4 tsp sugar
  • 4 tsp Cambodian or Thai Red Curry Paste
  • 1/4 tsp black pepper
  • 240 ml (1 cup) grated jicima
  • 1 egg (white only)
  • 240 ml (1 cup) flour
  • (peanut) oil, for frying
sauce:
  • 60 ml (1/4 cup) hot water
  • 60 ml (1/4 cup) sugar
  • 80 ml (1/3 cup) lime juice
  • 80 ml (1/3 cup) fish sauce
  • 3 chopped red chillies (or less).
  • crushed roasted peanuts
Method:
  1. In a large bowl, mix ground shrimp, garlic, onions, soy...

Continue reading ...
 

Cambodian Red Curry Paste

Posted by Kroocrew on Monday, February 1, 2010, In : Cambodia 

CC license



Ingredients:

  • 4 Thai chillies, dried, stemmed & de-seeded 
  • 1 cup water 
  • 4 tablespoons paprika 
  • 2 tablespoons vegetable oil 
  • 4 cups Basic Lemon Grass Curry Sauce

 
Method:

  1. Break the chillies into small pieces. 
  2. Pour boiling water over them to cover and let steep until they are soft, about 15 minutes. 
  3. Combine the chillies, chillie water, and the paprika in a blender to make a paste 
  4. Heat the oil in a wok or skillet, add the chillie paste, and stir-fry until it begins to darken. 
  5. Reduce the heat...

Continue reading ...
 

Amok Moan អាមុកសាច់មាន់ (Chicken Amok Curry Parcels)

Posted by Kroocrew on Monday, February 1, 2010, In : Cambodia 

CC license



Ingredients:

  • Garlic Cloves, chopped
  • 1 Red Onion, chopped
  • 5cm (2-in) Krachai (Fresh Root Ginger), chopped
  • Tbsp chopped Lemon Grass or 2 tsp Ground Lemon Grass
  • ½ tsp Ground Turmeric
  • ½ tsp an Indian Curry masala or Thai/Cambodian  red-curry paste
  • Tbsp Fish Sauce
  • 1 Tbsp Sugar
  • ½ tsp salt
  • 1 x 400g (14 oz) container  Coconut Milk or freshly prepared
  • 350g (12 oz) Filetted chicken breasts,cut into very thin slices about 2.5cm (1-in) long
  • 4-8 Banana leaves.



Method:

  1. Prepare the kroeung by homogenising the garl...

Continue reading ...
 

Saik Chrouk Ch'ranouitk (Pork Medallions with Coconut)

Posted by Kroocrew on Monday, February 1, 2010, In : Cambodia 




Ingredients:

  • 16 wooden or metal skewers (If using wooden skewers, soak them for 30 minutes in water before threading meat.)
  • 60 ml (1/4 cup) lemongrass paste (see below)
  • 120 ml (1/2 cup) freshly grated coconut or packaged unsweetened shredded coconut
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 500 gm (~1 lb) pork tenderloin, pork loin or fresh ham, cut into 4 cm pieces (~1 ½ in) long by 3 cm (~1 1/4 in) wide and 1 cm (~1/2in) thick
  • For the Kroeung (Paste):
  • 1 stalk lemongrass, bruised and thinly sliced white...

Continue reading ...
 

Trey Kho Marit (Peppered Caramelised Smelt)

Posted by Kroocrew on Saturday, January 2, 2010, In : Cambodia 





"Smelt" fish


Ingredients :



  • 1 lb Fresh smelt
  • 1 Tablespoon water
  • 1 Tablespoon sugar
  • 1 Cup water
  • 4 Cloves garlic, minced
  • ¼ Cup fish sauce
  • 1 Tablespoon sugar
  • ¼ Teaspoon salt
  • ½ Teaspoon black pepper


Method :

  1. Clean fish, heads off, take a little sharp knife cut along the both sides of fish back bones. Gently pulls the central bones out and down toward the fish tail, and cut then cut the bones and tail off, set aside.
  2. Prepare the caramel sauce by adding 1 tablespoon of water and 1 tablespoon of sugar in a po...

Continue reading ...
 

Trey Kho Nung Thay-thao (Caramelised fish with daikon)

Posted by Kroocrew on Saturday, January 2, 2010, In : Cambodia 




CC license


Ingredients :


  • 1 Tbsp water
  • 1 Tbsp sugar
  • 480 ml (2 cups) water
  • 2 Cloves garlic, minced
  • 120 ml (½ cup) fish sauce
  • 2 Tbsp sugar
  • 1 Medium whole trout, 1½ to 2 lb, or any fish that you prefer, cleaned, and cut chunks
  • 480 ml (2 cups) already feeled and cut daikon
  • A dozen quail eggs, boiled and peeled(optional)
  • 2 Stalks green onion, chopped
  • ¼ tsp black pepper


Method :

  1. First make caramel sauce by adding 1 tablespoon of water and 1 tablespoon of sugar in a pot or skillet that is  big enough to hold all ingre...

Continue reading ...
 

Sach Moan Nung Chee Van Souy Parang. ស្ងោជ្រក់មាន់ជាមួយជីវ៉ាន់សុយ (Braised Chicken with Celery)

Posted by Kroocrew on Saturday, January 2, 2010, In : Cambodia 







Ingredients :


  • 1 whole chicken.
  • ½ tsp salt
  • 2 Tbsp vegetable oil
  • 2 Cloves garlic, minced
  • 1 Yellow onion, chopped
  • 1 Cup fresh young coconut juice or 1 cup canned coconut juice
  • 3 Cup water
  • 2 Tbsp soy sauce
  • 1 Tbsp fish sauce
  • 1 Tbsp saffron filaments
  • ¼ tsp black pepper
  • 1 Bunch celery, cleaned and cut into 2 cm (1 in) pieces

Method :

  1. In a large bowl, marinated chicken meat with salt, and set it aside.
  2. Heat a large skillet or wok to high temp.
  3. When skillet is hot, add oil and chicken, pan fry chicken till both ...

Continue reading ...
 

Char Pa-em Sach Chrouk Chea Mouy Pong Krouch ឆាផែ្អមសាច់ជ្រូកជាមួយពងគ្រួច (Caramelised pork with quail eggs)

Posted by Kroocrew on Saturday, January 2, 2010, In : Cambodia 






Ingredients :


  • 960 ml (4 cups) water
  • 2 Dozen fresh quail eggs or 1 can of quail eggs
  • 1 Tbsp water
  • 1 tsp sugar
  • 720 ml (3 cups) water
  • 2 Cloves garlic, minced
  • 60 ml (¼ cup) fish sauce
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 can coconut juice or 2 cups fresh young coconut juice
  • 750 gm (3 lbs) Pork hock or 650 gm (1½ lbs) Pork shoulder cut with skin on or lean meat, cut in 2.5 cm (1 in) chunks
  • 1 Stalks green onion, chopped
  • ¼ tsp black pepper

Method:

  1. If using fresh quail eggs; put water and quail eggs in a pot and cook it f...

Continue reading ...
 

Num Kari Chien (Fried curry bread)

Posted by Kroocrew on Saturday, January 2, 2010, In : Cambodia 




CC license

Cassava or Yuca

Ingredients :


  • 4 Cups shredded cassava (approx 750 gm (1½ lb)) 
  • 2 Stalks green onion, minced
  • 2 Tbsp fresh or frozen minced lemon grass
  • 2 Hot chillie pepper or to your taste, minced
  • 1 Tbsp curry powder
  • 960 ml (4 Cups) vegetable oil for deep fry
  • ¼ tsp salt (option)


Method :

  1. Squeezes out liquid from shredded cassava root, put it in a large bowl, add green onion, lemon grass, hot chilli pepper and curry powder, and mix well.
  2. Form cassava mixture to a small elongate shape like finger. Wh...

Continue reading ...
 

Pakon Kho (Caramelised Shrimp ).

Posted by Kroocrew on Saturday, January 2, 2010, In : Cambodia 





CC license

Ingredients :


  • 500 gm (1 lb) large shrimp, shelled, de-veined
  • 4 Cloves garlic, minced
  • 1 Tbsp Ketchup
  • 1 Tbsp sugar
  • ½ Tbsp fish sauce
  • ½ Tbsp soy sauce
  • ¼ tsp salt
  • 1 Tbsp water
  • 2 Tbsps vegetable oil
  • 5 Stalks green onions, chopped in 2.5 cm (1 in) lengths.
  • ¼ tsp black pepper


Method :

  1. In a large bowl, add the  shrimp with garlic, ketchup, sugar, fish sauce, soy sauce, salt, and water, set aside to marinate.
  2. To a heated wok or skillet at high temperature, add oil and marinated shrimp. Stir well until shrim...

Continue reading ...
 

Provincial Beef Salad សាឡាត់កំពង់ឆ្នាំង (Salat Kompong Ch'hnang)

Posted by Kroocrew on Sunday, December 13, 2009, In : Cambodia 




CC license
Ingredients:
   
  • 1/2 Cup Olive Oil
  • 1 Pound Beef - cubed
  • 1 Large Onion - thinly sliced
  • 2 Teaspoons Salt
  • 1 Teaspoon Pepper
  • 2 Heads Lettuce - torn
  • 3 Large Roma Tomato - thinly sliced
  • 2 Medium Hard-Boiled Egg - thinly sliced
  • 4 Tablespoons Balsamic Vinegar
  • 2 Teaspoons Dijon Mustard

   
Directions:

  1. Heat 1 tablespoon of oil in a skillet and saute beef for 2 minutes.
  2. Add half the onion, salt and pepper and saute until the onion is golden.
  3. Top lettuce with tomatoes and eggs.
  4. Mix the remaining oil with the vineg...

Continue reading ...
 

Khar Trey Ruah Nung Saik Chrouk (Caramelized White Fish)

Posted by Kroocrew on Sunday, December 13, 2009, In : Cambodia 




CC license


Ingredients:
   
  • 1 Kg (2 lbs) White Fish Fillets - tilapia
  • 60 ml (1/4 Cup) Fish Sauce
  • 1 Tbsp Soy Sauce
  • 2 Tbsp Olive Oil
  • 5 Cloves Garlic - finely chopped
  • 1 Tablespoon Sugar
  • 250 gm (1/2 lb) Pork - cubed
  • 500 ml (2 Cups) Water
  • 1 tsp Salt
  • 2 tsp Pepper
  • 1 Medium Scallion - finely chopped

   
Method:
   
  1. Slice the fish crosswise into 1/2 inch pieces. Marinate the fish in the fish and soy sauces for 20 minutes.
  2. Heat oil in skillet over high heat and saute the garlic until just brown.
  3. Reduce to medium, add sugar ...

Continue reading ...
 

Tuk salouk svey ទឹកត្រីស្វាយ (Mango salsa)

Posted by Kroocrew on Thursday, November 5, 2009, In : Cambodia 





CC license
Ingredients:

1 ripe mango,peeled and diced
2 cherry tomatoes. diced
1 tbsp fresh lime juice

60 ml (¼ cup) chopped cilantro
1 stalk green onion,chopped
½ tsp salt
4 chopped hot chillie or to your taste.

Directions:

For a blended version of this salsa you can simply homogenise in a food processor for a second or two.
Serve refrigerated or at room temperature.

As an appetiser try a couple of scallops pan cooked, in the bottom of an old fashioned glass and lightly topped with the salsa. Looks great tast...
Continue reading ...
 

Nyoum Trayong Chaek (Banana Blossom Salad )

Posted by Kroocrew on Thursday, November 5, 2009, In : Cambodia 


CC license




Ingredients:
  • 1 banana blossom 450 - 700 gm (1- 1 1/2 pounds) - available in Asian markets
  • 2 tablespoons fresh lemon juice
  • 4 cups water
  • 1 large whole chicken breast 350 gm (about 3/4 pound)
  • 240 ml (1 cup) loosely packed mint leaves
  • 240 ml (1 cup) loosely packed basil leaves
  • 225 gm (1/2 lb) mung beans sprouts
  • 1/2 small red bell pepper, thinly sliced
  • 120 ml (1/2 cup) peanuts, roasted (see below) and coarsely ground
  • the addition of slices of red-beet (beetroot) is a very recent innovation which adds ano...

Continue reading ...
 

Tirk Prahok ទឹកប្រហុក (Preserved fish dipping sauce)

Posted by Kroocrew on Thursday, November 5, 2009, In : Cambodia 


CC license


Sweet, sour and spicy, with a delicious light flavouring fermented/pickle fish dipping sauce. This is an authentic Khmer recipe and the most popular dipping sauce in Kampuchea Krom. Sauce is very important in most Khmer dishes.

NOTE: non-fish eaters will NOT enjoy the flavour of this sauce at all. Advise your guests of this.

 




Ingredients:

  • 240 ml (1 cup) water.
  • 30 ml (2 tbsp) creamy style fermented/preserved fish paste “prahok”. ( 2 tbsp is a conservative estimate of optimal amount of prah...

Continue reading ...
 

Trey Kho Manor (Caramelized Fish With Pineapple)

Posted by Kroocrew on Thursday, November 5, 2009, In : Cambodia 


CC license


Caramelised fish dishes are popular across the region. Recipes are few and far between




Ingredients:

For Caramel sauce (Tirk Kmao):
  • 1 Tablespoon sugar
  • 1 Tablespoon water

Main ingredients:
  • 480 ml (2 Cups) water
  • 1  450 to 700 gm (1-1 ½ lbs ) fresh-water fish (eg: trout, snakehead or catfish) cleaned and cut 2 cm (1/2 in) thick
  • ½ Pineapple, peeled and sliced
  • 30 ml (2 tbsp) fish sauce
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 Cloves garlic, minced
  • ¼ tsp black pepper
  • 3 Stalks green onion, chopped


Method:

  1. Make caramelized sa...

Continue reading ...
 

Cambodian Prawns

Posted by Kroocrew on Thursday, November 5, 2009, In : Cambodia 


Mermaid Prawns


Ingredients:

240 ml (1 cup) Red Curry Cambogee
6 prawns  in the shell
2 tablespoons tomato paste
1 tablespoon peanuts  chopped
240 ml (1 cup) cooked spinach
12 fresh basil leaves
1 tablespoon chillie paste
1 teaspoon fresh ginger root  minced


Method:

Combine the curry Cambogee, prawns, tomato paste, and peanuts. Bring to a boil, reduce the heat, and simmer about 5 to 7 minutes.
Cover the bottom of a heated plate with the spinach in an even layer.
Remove the prawns from the sauce and shell t...
Continue reading ...
 

Sngou Chruok Trey ស្ងោជ្រក់ត្រី (Fresh Sour Fish Soup)

Posted by Kroocrew on Saturday, October 31, 2009, In : Cambodia 




CC license
Ingredients:

1/2 stalk of Lemon grass.
3 kaffir lime leaves, washed
1 tbs uncooked rice, washed, drained
1 small size of fresh sea bass, catfish, scaled, washed and cut.
1/2 green onion, chopped
600 ml (2 1/2 cups) of  water
415 ml (1 can, 14 oz) of chicken, fish or mushroom broth, 
green mango, peel the skin and grate.
1 clove of garlic, minced
Khmer basil, (chee neang vong)  washed and cut
Khmer coriander, (sangkahum) washed and cut
1 tsp fish sauce
a pinch of salt
a pinch of sugar
a pinch of granu...
Continue reading ...
 

Loc Lac Beef ឡុកឡាក់សាច់គោ (Loc Lac Sachko)

Posted by Kroocrew on Tuesday, September 22, 2009, In : Cambodia 




Beef Loc Lac is very much a Khmer dish but its origins are probably quite foreign. It may have been imported from Vietnam but almost certainly is a French creation.

This recipe is extremely well researched by a chef in Phnom Penh. He compared many recipes and this is the one he came up with. MSG is included because this addition gives the most authentic flavour but it is not an absolute requirement.




Ingredients:
  • Beef: 150 gram (~5 1/2 oz)  cubed in 2cm (1 in) sections.
  • 2 tbsp chopped garlic
  • 2 tbs...

Continue reading ...
 

Khmer Savoury Pancake

Posted by Kroocrew on Friday, August 21, 2009, In : Cambodia 

This is very related to the Vietnamese Banh Xeo or Happy Pancake. A few years ago both in Siem Reap and along the promenade restaurants in Phnom Penh there were many restaurants with Happy Pizza signs. Many said that they were available after 10 pm with happy herbal cookies to boot. When you ordered the pizza the waiter would ask how happy you wanted your pizza? Not so apparent nowadays but probably not too hard to find.






Ingredients:
Makes 10 pancakes
 
  • 1 3/4 (415 ml) cups of rice flour 
  • 1/2 tsp...

Continue reading ...
 

Amok Kroeung Sa-mot អាមុកគ្រឿងសមុទ្រ (Cambodian coconut curry with seafood)

Posted by Kroocrew on Friday, August 21, 2009, In : Cambodia 

CC license



“amok probably my favorite khmer dish. Similar to the lao moke but i think the texture and the seafood elements for my palate work wonderfully.  This is a to-die-for-dish!”


Amok is a Cambodian curry which is steamed instead of boiled and is solid, but moist. There are traditionally two types of amok, one cooked with fish or other foods for example chicken, and steamed in banana leaf cups, simply known as amok, while the other, made from snails steamed in their shells, is known as amok cho...
Continue reading ...
 
 
 

 

 

 

Please"click" on the recipe title of interest to fully open the description, if it isn't already, to allow "comments" that you may wish to make. The comments area  will be seen at the end of the relevant recipe.

 

  • Single measurement conversion
  •  This converter is a plain English utility. Type the amount  and the unit name  which you wish to convert from in the upper line and then in the lower line type the units name you wish to convert to. Then click the "Submit" button

  •  It is safest to type in the complete name of the unit rather than an abbreviation, because of the possibility of ambiguity.


  • If you wish to convert a volume of some ingredient into a weight, a conversion facility I have used for this purpose is

    Google Analytics 
Alternative