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Khmer Tomato Salad

May 21, 2011 Leave a comment
Trying to add different dishes and salads to the
“Saturday Lunch at the Farm” crowd brought the dawn of new tastes and
new ways of devouring lunch. This salad goes particularly well when
“Tommy the Beefsteak Tomato” or “Penelope the Plum tomato” when in the
summer you can actually smell the tomatoes maturing and growing big
right before you eyes. The use of fresh mint really highlights this
simple salad along with the use of fresh scallions, and cucumbers. Even
during the cold winter, to bring this bright salad to the table can
bring smiles and salad bowls handed down to add just a little more. This
is a rustic salad that jumps up and grabs you to behold it. Hey, who
said the “Farm” can’t be healthful too. Don’t hesitate to change the
ingredients (such as not using “Fish sauce” you may want to sub a light
soy sauce instead) or using fresh green or red peppers instead of the
chilies. Go ahead….it’s ok! Enjoy mostly……and have fun
*Note* my friend Maito tried this and her suggestions were so good I
incorporated the into this recipe. I think it was perfect, thank you
Maito!
Ingredients
  • 1

    boneless skinless chicken breast, cooked
    (shredded, or 2 small)

  • 2

    tomatoes, sliced thinly

  • 2

    scallions, sliced thinly

  • 1

    cucumber, thinly sliced

  • 1 tablespoon

    fresh mint, torn in smaller pieces
    (optional, fresh parsley in place)

    (optional)

  • 1 tablespoon

    fresh basil, torn in smaller pieces

  • 1

    jalapeno chile
    (add to taste only, I add Serrano chilie personally)

  • 3 tablespoons

    unsalted dry roasted peanuts, coarsely ground
    (or cashews)

Kampot Sauce

  • 2

    limes, juiced and pulped

  • 3

    garlic cloves, minced

  • 2

    scallions, diced thinly

  • 1

    jalapeno pepper, finely chopped
    (seeded and devined, to taste)

  • 3 tablespoons

    fish sauce
    (optional light soy sauce)

  • 1 tablespoon

    honey

Directions

  • 1 Using a small mixing bowl ~ but
    ingredients of Kampot sauce together and whisk gently.(Makes
    approximately 1/2 cup to use on salad to taste).
  • 2 In large bowl combine the chicken, tomatoes, cucumber, scallions, mint (if using) and basil.
  • 3 Add the Kampot sauce, and chilies to taste, top off with nuts.
  • 4 Toss and serve immediately.
  • Categories: Khmer Recipes, Recipes

    Cambodian Grilled Prawns With Lemongrass

    May 14, 2011 Leave a comment
    Half a cup of tuk trey,
    a popular Khmer sauce, and some lemongrass is all it takes to turn some
    king prawns into a hearty Cambodian treat. These prawns are a great
    match for plain white rice, and you can also eat them with a salad.

    (This recipe serves 2)

    Ingredients:

    • 14 King Pawns with shells intact
    • 3 finely chopped lemongrass stalks (use only the bottom 3 inches of the stalk, with the hard bottom bit discarded)
    • ½ cup tuk trey dipping sauce
    • 1 Tbsp oil
    • 1 Tbsp sugar
    • 2 tsp salt

    Preparation:

    1. Using a pair of sharp scissors, trim off the sharp end of the prawn
      heads. This will prevent your fingers and hands getting pricked by the
      sharp prawn head during your meal. Cut off as much of the prawn legs as
      possible without damaging the body.
    2. Marinate the prawns with the salt for at least 30 minutes.
    3. Put the lemongrass, oil and sugar into the bowl of tuk trey
      sauce. Mix this well and pour over the prawns. Leave the prawns in the
      fridge for at least 2 hours, tossing the prawns after an hour, so that
      they get marinated well.
    4. Cook the prawns on a barbeque or under a grill in an oven for 6
      minutes, turning over after 3 minutes. The prawns are ready when they
      turn pinkish red.
    5. Serve with plain boiled rice and a side salad or fried vegetables. 

    Source: Southeast Asian Food

    Categories: Khmer Recipes, Recipes

    Poat Dot – Cambodian Grilled Corn

    May 8, 2011 Leave a comment
    This is the easiest Khmer dish and everyone can do it!  It’s so popular in Cambodia….Go to the lesson together now 😀 

    Ingredients

    – 6 ears

    corn, husks and silk removed  

    – 2 tablespoons

    vegetable oil

     
    – 2 tablespoons

    fish sauce 

     
    – 2 tablespoons

    water 

     
    – 1 1/2 tablespoons

    sugar 

     
    – 1 teaspoon

    salt 

     
    – 2

    green onions, white parts only, thinly sliced 

     
    – vegetable oil, for brushing
     
    Directions
     
    – Prepare charcoal grill or preheat an ungreased cast-iron skillet over medium heat.

     
    – Very lightly brush the corn with oil and set on the grill rack or in the skillet.

     
    – Cook, turning every 2-3 minutes, until the kernels are tender and nicely charred, 12-15 minutes total; keep warm.
     
    – Meanwhile, in a bowl stir together the fish sauce, water, sugar and salt until it is dissolved.
     
    – Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not smoking.

     
    – Carefully pour liquid mixture in (it
    may sputter a bit so watch out); add the green onions and simmer  until
    the sauce begins to thicken, about 30 seconds; remove from heat and
    cool.
     
    – Brush cooked corn with the sauce and serve.

    More Recipes on Food Dot Com

    Categories: Khmer Recipes, Recipes

    Traditional Khmer Amok Fish Recipe

    March 30, 2011 Leave a comment
    A Cambodian dish of curried monkfish or codfish gently seasoned with
    coconut milk, turmeric, paprica, ginger, garlic, chili and fish sauce.
    The pale yellow curried fish sits prettily in a lettuce leaf. 
    Ingredients
    • 1 pound monkfish or cod fillets
    • Salt and freshly ground black pepper
    • 1/4 cup coconut milk
    • 1/4 teaspoon turmeric
    • 1/4 teaspoon paprika
    • 1/4 teaspoon curry powder, optional
    • 2 teaspoons minced fresh ginger
    • 2 cloves garlic, peeled and minced
    • 2 tablespoons thinly sliced fresh Thai chili pepper, seeds included
    • 2 teaspoons Southeast Asian fish sauce
    • 2 tablespoons canola oil
    • 1/2 cup thinly sliced onion
    • 12 baby bibb lettuce leaves
    • 1 tablespoon shredded fresh kaffir lime leaves, if desired.

    Directions

    1. Cut fish into 1/2-inch chunks. Season to taste with salt and pepper; set aside.

    2. In a medium bowl, combine coconut milk, turmeric, paprika, curry
    powder, ginger, garlic, chili pepper and fish sauce. Mix well. Add fish
    pieces, and toss until well coated. Let marinate 15 minutes.

    3. Place a large skillet over medium-high heat. Heat oil, and add
    onions. Saute onions until translucent, about 5 minutes. Add fish
    mixture, and saute until fish is opaque, about 3 minutes. Remove from
    heat, and allow to cool to room temperature.

    4. Spoon into lettuce cups, and place three cups on each of 4 plates. Garnish with kaffir lime leaves, and serve. 

     
    Recipe by Asia Recipes
    Categories: Khmer Recipes, Recipes

    Strawberry Shortcake

    March 30, 2011 Leave a comment

    Ingredients

    • 1 1/2 pounds strawberries, stemmed and quartered
    • 5 tablespoons sugar
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 2 tablespoons sugar
    • 3/4 teaspoon salt
    • 1 1/2 cups heavy cream
    • Whipped Cream, recipe follows

    Directions

    Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

    Preheat the oven to 400 degrees F.

    Sift
    together the flour, baking powder, baking soda, remaining 2 tablespoons
    sugar, and salt in a medium bowl. Add heavy cream and mix until just
    combined. Place mixture in an ungreased 8-inch square pan and bake
    until golden, 18 to 20 minutes.

    Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

    Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

    Whipped Cream:

    • 1 1/2 cups heavy cream, chilled
    • 3 tablespoons sugar
    • 1 1/2 teaspoons vanilla extract
    • 1 teaspoon freshly grated lemon zest

    Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

    Recipe by Food Network

    Categories: Recipes

    Grilled fish with pickle [ Pahok Kreoung Ktis Recipe]

    March 28, 2011 Leave a comment
    This is the most popular Khmer recipes event in the city or countryside. Think about Prahok, think about Cambodia. Well, now try this recipe together and enjoy the taste.

    Ingredients:
    -Pahok
    -Pork
    -Smoked fish
    -Coconut cream
    -Peanut
    -Lemon grass
    -Red chili
    -Turmeric
    -2 Cloves garlic, Mince
    -Fish sauce
    -Peel of kaffir lime( kind of Orange)
    -Chinese parsley
    -Cucumber
    -Seasoning
    -Krasang
    -Scrip eggplant( king of eggplant)
    -String bean
    -Cabbage
    -Sugar

    Preparation:
    1-Mix together pahok (mince) and pork.
     

    2-Using
    mortal and pestles to pounded, and crushed garlic, red onion, Chinese
    parsley, lemon grass, chili pepper, turmeric, red Chili powder and
    pounded krasang ( a large spiny tree with flat, round, sour fruit) with
    kreoung (all of the species that you already pounding).
     
    3-Grind meat of smoked fish, and roast peanut powder.
     
    4-Decoct
    coconut cream then, stir pork , kreoung ( all of the species that you
    already pounding), smoked fish, peanut, pour fish sauce, sugar,
    seasoning till dry water (non water).
     
    5-Put it in bowl and serve with rice.
    Recipe by 123 Recipez
    Categories: Khmer Recipes, Recipes

    Chicken Stir-Fry

    March 16, 2011 Leave a comment
    “‘This is a tasty, healthy meal that everyone in my house enjoys!’ reports Lori Schlecht of Wimbledon, North Dakota.

    -Serving 4
    -Ingredients

    • 4 (4 ounce) boneless skinless chicken breast halves
    • 3 tablespoons cornstarch
    • 2 tablespoons soy sauce
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon garlic powder
    • 3 tablespoons cooking oil, divided
    • 2 cups broccoli florets
    • 1 cup sliced celery (1/2 inch pieces)
    • 1 cup thinly sliced carrots
    • 1 small onion, cut into wedges
    • 1 cup water
    • 1 teaspoon chicken bouillon granules

    Directions


    1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add
      cornstarch and toss to coat. Combine soy sauce, ginger and garlic
      powder; add to bag and shake well. Refrigerate for 30 minutes.

    2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken
      until no longer pink, about 3-5 minutes. Remove and keep warm. Add
      remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5
      minutes or until crisp-tender. Add water and bouillon. Return chicken
      to pan. Cook and stir until thickened and bubbly.

     This Recipe is provided by  Lori Schlecht 

    Categories: Recipes