Cambodian Hot and Sour Beef Salad

Ingredients:

Servings:

2

Units: Us | Metric

1-2 cup salad leaf (enough magazines to cover a serving dish)

225 g tender steak

2 tablespoons fish sauce

2 tablespoons lime juice (approx. 1 lime juice)

1 tsp sugar

1 or 2 shallots, finely sliced scallions

1-2 red chile, deseeded and finely chopped, depending on how big they are, and how hot you want this (or green)

1/4-1/3 cup of mint (handful of mint)

Directions:

1

Preheat a griddle, or you can use a grill.

2

Cover a serving dish with salad leaves and set aside.

3

Griddle or grill the steak; It should be rare, really, but obviously cook it as you prefer. Once that's done, you can remove a table that will slice it and pour some juice in grill pan in a bowl.

4

Cut beef into very thin slices and put it over some more juice and run into the Bowl as well.

5

In another bowl, mix the fish sauce, lime juice, sugar, chopped chilli and sliced shallots, stirring well.

6

Then mix the contents of two bowls, add mint leaves and quickly turn the salad and serve while still warm.

Coconut milk-Poached Cambodian-style fish

Ingredients:

Servings:

2-4

450 g of fish (the firm, white fleshed cut into 2 cm pieces)

3 Garlic cloves (peeled)

1 red onion (small, roughly chopped)

3 cm galangal (fresh, peeled and roughly chopped)

2 Lemongrass (and from the chopped stalks)

1 teaspoon turmeric (finely sliced or 1/2 teaspoon turmeric powder)

1 teaspoon paprika

2 tbsp fish sauce

1 tbsp brown sugar

400 g coconut milk

4 kaffir lime leaves

1 lemon (juice)

Directions:

1

Place the garlic, red onion, galangal, Lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until well mixed.

2

Add the coconut milk and process until well mixed.

3

The coconut mixture is then poured into heavy pased etc.

4

Kaffir lime leaves, crush by hand to release their aroma and add them to the full.

5

Coconut mixture to the boil and simmer gently reduce and Cook 10 minutes, infuse the flavour and slightly reduce the liquid.

6

Add chunks of fish and poach gently for 4-5 minutes.

7

Stir in lemon juice, then the trasfer to the serving platter.

Cambodian Style Wings

Serves: 4

2 tablespoons light brown sugar

1 tablespoon honey

5 teaspoons oyster sauce

1 tsp hot chili-garlic sauce (more is better)

1 1/2 pound approximately 10 chicken wings

1 tablespoon soy sauce

1 tablespoon of fish sauce

1/4 teaspoon salt

1 tablespoon fresh lemon juice

1 teaspoon grated fresh gingerroot

2 garlic cloves, minced

1 stalk green onion, finely chopped

1/4 teaspoon black pepper

1. In a small bowl, mix brown sugar with honey, oyster sauce, paprika and hot sauce together, reserved.

2. Cut wings on joints. Ignore tips and place wings in a baking dish.

3. In a small bowl, mix soya sauce with fish sauce, salt, lemon juice, ginger, garlic, green onion and black pepper together.

4. pour sauce over the chicken wings, mix well and refrigerate over night or at least 4 hours.

5. Preheat oven to 350.

6. bake wings without coverage for 30 minutes or until golden brown.

7. Brushed prepared honey sauce evenly cooked on wings.

8. Wings back to oven, bake for 5 minutes remain before serving.

9. serve warm or hot.

BORBO Lpaov Pumpkin and potato Pudding

Most of Cambodian desserts are usually made of our garden. This sweet treat is cheap and very tasty.

Ingredients:

2 cups cooked pumpkin.

1 cups of cooked Jam (or sweet potato)

1 cups of boiled cassava (yucca)

1 Cups cooked Taro root.

1 ½ cup sugar.

1 cup coconut milk. Prefer Chau Doc brand.

½ teaspoon salt.

½ teaspoon vanilla.

1 pack 3.5 oz dried tapioca. Soaked in warm water until soft. Drained.

¼ Cup roasted unsalted peanut. Crushed.

Procedures:

Using a non-stick pot. Put cooked pumpkin, cassava, jam, tarot and tapioca in the pot. Pour coconut milk and cook over medium heat.Good stirs.

When tapioca cooked, add sugar, salt and vanilla.

Serve hot or warm with ground peanut on top.

Corn pudding with Coconut Dressing

Delicious corn pudding with sweet rice cooked, and top dressing of the coconut is a lot of great Cambodian recipes for dessert.

Ingredients:

2 cups fresh corn kernels. (Approximately 3 ears of corn)

1/3 cup sweet jasmine rice.

5 cups of water.

¼ teaspoon salt.

½ teaspoon vanilla extract.

1 cup of sugar.

Procedures:

Before you cut maize kernels, make sure that delete all side of the ears of corn.

Use of sharp knife, scrape the nut shells with thinly sliced.

Sweet rice and maize kernels in a non-stick pan.

Pour water and cook until the rice.

Add salt, vanilla extract and sugar. Stir well.

Serve hot with coconut dressing on top.

This dressing coconut is delicious and very popular among the Cambodian. We use coconut sauce with many recipes, desserts to main dish. It is one of the Khmer magnificent and unique sauce.

Ingredients:

1 large cans 13.5 oz. coconut milk.

½ Tablespoon sugar.

1 Tablespoon cornstarch.

¼ teaspoon salt.

Procedures:

Mix all ingredients in a small saucepan. Cook on low heat until sauce thickening.

Num Treap Sticky rice with Sesame

Sesame sticky rice is one of the famous sweet delicacies Khmer. Very tasty, very easy to make and everyone loves it.

Ingredients:

2 cups UN-Cook Sweet jasmine rice. Coils

1 cup of water.

1 large cans of coconut milk.

1 cup of sugar.

½ teaspoon salt.

2 Tablespoon banana extract of vanilla extract.

½ Cup Toasted sesame seeds

Procedures:

Sweet rice with one cup of water in the rice cooker cooking. When sweet rice cooked rice, separating with spatula. Set a side. Pour coconut milk, sugar, salt, banana or vanilla extract in a large pan of the non-stick. Cook and stir often until sauce thickening. Add sweet rice to the sauce and mix well. Remove the sweet-rice from the stove. Spread the sweet-rice on cake pan and Sprinkle sesame seeds on top.

Use the spatula to sesame seeds pressure down. Cover and let the rice set for several hours, before square pieces

Enjoy! (:

Baked banana nuggets

This is one of the Khmer gourmet dessert, that you would find on most trendy restaurants. The sweet crispy banana nuggets serve with vanila ice is very good and it is so easy to make.

Ingredients:

1 banana. Cutting in half the long length and 12 pieces of minced small.

1 teaspoon sugar.

¼ teaspoon vanilla.

6 Sheets frozen small size Lumpia shells. Cut the sheets in the half.

1 cup cooking oil.

1 Tablespoon powdered sugar.

Procedures:

Mix in a bowl, banana with sugar and vanilla. Wrap in banana Lumpia shell. Set a side when done.Heat the oil in a small saucepan. When hot drop nuggets in deep and Bake until golden brown.Removal of oil and drain on a paper towel. Sprinkle with icing sugar. Scoop vanilla and place in the middle of dessert plate. Surround with banana nuggets. Serve immediately. This recipe for two.

Enjoy! (: