Showing Tag: "snail" (Show all posts)

Oc Nhoi Thit (Snails Stuffed with Minced Pork)

Posted by Kroocrew on Saturday, September 11, 2010, In : Vietnam 





Ingredients:
  • 20 snails
  • 1 cup minced pork meat
  • 2 tablespoons re-hydrated and finely sliced wood ear mushrooms
  • 3 garlic cloves
  • 2 tablespoons cooked and finely chopped cellophane noodles
  • 1 tablespoon diced shallots
  • 1 tablespoon finely chopped lemongrass
  • salt and pepper to taste
  • 1 egg yolk
  • 3 stalks lemongrass, cut in short lengths
  • 1 cup fish sauce dip (nuoc mam). Recipe on site.
Method:
  1. Wash the snails well to remove any adhering dirt or grit then boil (or steam) them for 5 minutes.
  2. Remove the meat, mince, ...

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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...

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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...

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