Ingredients: 1 whole fish about 2 lbs. cut to size steak. 6 cups of water. 1/2 fresh pineapple. Diced or 1 large can pineapple Chunk. 1/2 lb fresh okra. Or 6 oz frozen whole okra. 1 1/2 Tablespoon tamarind soup base powder Knorr 3 Tablespoon sugar. 2 tablespoon of fish sauce. 1/4 teaspoon salt. 1 Tablespoon cooking oil. 2 gloves garlic. Crushed. 1 stalk lemon grass. 1/4 pound bean sprouts 1 celery stalk. Minced. 2 tomatoes. Sliced ½ inch slices. 2 Stalks Asian rhubarb. Thin slices. 1 cup chopped Mix herbs (rice paddy herb (ma-om), basil, saw leaf herb and green onion abandoned). Hot chili pepper. (Optional) | |||
zaterdag 31 december 2011
Samlor Machu Trey Sweet and sour soup with fish
vrijdag 30 december 2011
My Grandma's Kuy Teaw recipe
Kuy Teaw Kho Ko- is Cambodian rice noodle with beef stew or thick broth soup. Kho (khor) means caramelize or thick soup style in Cambodian language. Ko means cow or beef. Kuy Teaw Kho Ko is one of the most popular dish in Cambodia (midland and Khmer Krom). This authentic Khmer dish is getting very popular in many Vietnamese restaurants. As the southern Cambodian (Khmer Krom) described this soup.
“Authentic Khmer Krom beef stew with noodle soup is delicious. This recipe is good with French bread, with *katiev* white noodle, *mee* yellow egg noodle or with rice.
Khmer Krom beef stew is very popular in Kampuchea Krom, most restaurants have Khmer Krom beef stew on their menus under Vietnamese name *Hu Tieu Bo Kho*.”
Below is a salubrious recipe from Khmer Krom (southern Cambodia) site.Kuy Teaw Kho Ko- is Cambodian rice noodle with beef stew or thick broth soup. Kho (khor) means caramelize or thick soup style in Cambodian language. Ko means cow or beef. Kuy Teaw Kho Ko is one of the most popular dish in Cambodia (midland and Khmer Krom). This authentic Khmer dish is getting very popular in many Vietnamese restaurants. As the southern Cambodian (Khmer Krom) described this soup.
“Authentic Khmer Krom beef stew with noodle soup is delicious. This recipe is good with French bread, with *katiev* white noodle, *mee* yellow egg noodle or with rice.
Khmer Krom beef stew is very popular in Kampuchea Krom, most restaurants have Khmer Krom beef stew on their menus under Vietnamese name *Hu Tieu Bo Kho*.”
Below is a salubrious recipe from Khmer Krom (southern Cambodia) site.
Ingredients :
8 Cups water
1 Package rice pho noodle
? lb Beef tripe
? Cup vinegar
3 Tablespoons baking soda
4 Cups water
3 Tablespoons vegetable oil
3 Cloves garlic, minced
1 Yellow onion, chopped
? Teaspoon grated fresh fresh ginger
1 lb Beef chucks, cut in to 3 inches cubes
? Teaspoon cloves powder
2 Tablespoons soy sauce
2 Tablespoons fish sauce
1 Teaspoon salt
2 Tablespoons sugar
? Teaspoon paprika pepper
? Teaspoon black pepper
6 Cups of water
1 canned, 8 oz Hunt’s tomato sauce
2 Tablespoons tomato paste
2 cloves of star anise
3 Stalks lemon grass, bundle and tie together with it leaf
2 carrots, cut 1? inches in length
4 Stalks of green onion, chopped
Herbs and condiments:
A handful of sweet basil leaves and cilantro
? lb bean sprout
1 Lime or lemon, sliced
Chopped hot chili pepper( option)
Procedures :
Put 8 cups water in large pot, cook till water bubbling, add noodle to boiling water and cook till it tender, do not over cook noodle. Pour cooked noodle in a colander, rinsed under cold water, drained and set a side.
To clean beef tripe, soaked in vinegar and water, rinsed well, rubs baking soda on beef tripe, rinsed well. Put beef tripe in a small soup pot with 4 cups water, cook for 20 minutes. Removed beef tripe from soup pot, drained, rinsed and cut to chunks bite sizes, set a side.
Pre-heat a large soup pot.
When soup pot is hot, add oil,saut·garlic, onion,ginger,beef meat, cloves powder,stirs well.
Seasoning with soy sauce, fish sauce, salt, sugar, paprika pepper and black pepper, stirs well.
Add water, tomato sauce, tomato paste, stirs well, add star anise, lemongrass and simmering till beef almost tender.
Add carott and beef tripe, stirs and cook till carrot tender.
Top with green onions before serve.
Serve hot with French bread or with noodle.
To serve with noodle:
Put some cooked noodle in a large bowl, add beef stew and top with green onion. Serve hot along with ingredients from * Herbs and condiments.*
To serve with bread;
For creamier soup to eat with French bread, mix 2 tablespoons cornstarch with ? cup water in a small bowl, pour in beef stew, stirs till soup thicken.
This is Cambodian Recipes for you.
Enjoy!
“Authentic Khmer Krom beef stew with noodle soup is delicious. This recipe is good with French bread, with *katiev* white noodle, *mee* yellow egg noodle or with rice.
Khmer Krom beef stew is very popular in Kampuchea Krom, most restaurants have Khmer Krom beef stew on their menus under Vietnamese name *Hu Tieu Bo Kho*.”
Below is a salubrious recipe from Khmer Krom (southern Cambodia) site.Kuy Teaw Kho Ko- is Cambodian rice noodle with beef stew or thick broth soup. Kho (khor) means caramelize or thick soup style in Cambodian language. Ko means cow or beef. Kuy Teaw Kho Ko is one of the most popular dish in Cambodia (midland and Khmer Krom). This authentic Khmer dish is getting very popular in many Vietnamese restaurants. As the southern Cambodian (Khmer Krom) described this soup.
“Authentic Khmer Krom beef stew with noodle soup is delicious. This recipe is good with French bread, with *katiev* white noodle, *mee* yellow egg noodle or with rice.
Khmer Krom beef stew is very popular in Kampuchea Krom, most restaurants have Khmer Krom beef stew on their menus under Vietnamese name *Hu Tieu Bo Kho*.”
Below is a salubrious recipe from Khmer Krom (southern Cambodia) site.
Ingredients : 8 Cups water
1 Package rice pho noodle
? lb Beef tripe
? Cup vinegar
3 Tablespoons baking soda
4 Cups water
3 Tablespoons vegetable oil
3 Cloves garlic, minced
1 Yellow onion, chopped
? Teaspoon grated fresh fresh ginger
1 lb Beef chucks, cut in to 3 inches cubes
? Teaspoon cloves powder
2 Tablespoons soy sauce
2 Tablespoons fish sauce
1 Teaspoon salt
2 Tablespoons sugar
? Teaspoon paprika pepper
? Teaspoon black pepper
6 Cups of water
1 canned, 8 oz Hunt’s tomato sauce
2 Tablespoons tomato paste
2 cloves of star anise
3 Stalks lemon grass, bundle and tie together with it leaf
2 carrots, cut 1? inches in length
4 Stalks of green onion, chopped
Herbs and condiments:
A handful of sweet basil leaves and cilantro
? lb bean sprout
1 Lime or lemon, sliced
Chopped hot chili pepper( option)
Procedures :
Put 8 cups water in large pot, cook till water bubbling, add noodle to boiling water and cook till it tender, do not over cook noodle. Pour cooked noodle in a colander, rinsed under cold water, drained and set a side.
To clean beef tripe, soaked in vinegar and water, rinsed well, rubs baking soda on beef tripe, rinsed well. Put beef tripe in a small soup pot with 4 cups water, cook for 20 minutes. Removed beef tripe from soup pot, drained, rinsed and cut to chunks bite sizes, set a side.
Pre-heat a large soup pot.
When soup pot is hot, add oil,saut·garlic, onion,ginger,beef meat, cloves powder,stirs well.
Seasoning with soy sauce, fish sauce, salt, sugar, paprika pepper and black pepper, stirs well.
Add water, tomato sauce, tomato paste, stirs well, add star anise, lemongrass and simmering till beef almost tender.
Add carott and beef tripe, stirs and cook till carrot tender.
Top with green onions before serve.
Serve hot with French bread or with noodle.
To serve with noodle:
Put some cooked noodle in a large bowl, add beef stew and top with green onion. Serve hot along with ingredients from * Herbs and condiments.*
To serve with bread;
For creamier soup to eat with French bread, mix 2 tablespoons cornstarch with ? cup water in a small bowl, pour in beef stew, stirs till soup thicken.
This is Cambodian Recipes for you.
Enjoy!
donderdag 29 december 2011
Bok Svai Bungkea Kream
9 1/2 ounces shredded young green mango
1 medium size Khmer chili (birds’ eye chili)
2 medium size cloves of garlic (skin removed)
2 1/2 tbsp medium size dried shrimps (soaked and crushed))
1 tbsp of sugar
1/2 tsp salt
1 tbsp roasted peanuts (partially crushed)
1/2 tsp fish sauce
1 small tomato (thinly slice)
4 tbsp red onion (julienne-thinly)
4 tbsp of Khmer basil (julienne)
Preparation:
—Dried shrimps
Soak dried shrimps in warm water for 10 minute. Then rinse a few time and discard the soil. Squeeze out the water and keep it in a bowl for later use.
—Mango
Partially peel the mango skin with the peeler.
Chop vertically into the mango.Then slice or shred the mango with a knife and a peeler each time when you have to. The peeler give a nice thin texture.
Set aside in a big bowl and keep for later use.
–Making sauce
In Cambodian mortar partially pound roasted peanuts, then keep it in the bowl for later. In the same mortar, crush chili and garlic. Then add dried shrimps and partially pound it together.
–Add crushed garlic, chili and dried shrimps, red onion and peanuts into the shredded mango bowl. Then toss in salt, sugar, fish sauce. Use chop sticks or two forks to mix all the ingredients together well. NOTE: You can gently pound the shredded mango together with the crushed garlic, chili and dried shrimps in a mortar.
Garnish with tomato or salad and Khmer basil. Serve with steam rice or grill meat.
This is my Cambodian Recipes for you.
Enjoy! (:
woensdag 28 december 2011
Somlor Machu Kreung Ktih Sach Chrook
Somlor Machu Kreung Ktih Sach Chrook – Flavorful Cambodian pork rib and beef tendon braised coconut with water spinach, lemon grass paste and ripe tamarind. A combination of nutty and tangy taste.
Ingredients:
Khmer water spinach (trokuon)
pork ribs, cut in pieces
ripe tamarind or tamarind powder
Chicken flavored broth or chicken broth cube
fish sauce
salt
cooking oil
coconut milk
prohok (fermented fish)
Mreas Prov (holy basil)
beef tendon (optional)
Lemon grass paste – Kreung
Making Kreung: (Lemon grass paste)
1) Remove seeds from dried chili and soak in water until soft. Squeeze the water out. Then mince it.
2) Thinly cut lemon grass, kaffir lime leaves, galanga, tumeric root, garlic and fresh shallots
*Pound # 1 & 2 well together in a (Cambodian) mortar or grind them in the blender.
**Extract tamarind: Put water and ripe tamarind together and bring to first boil. Smash it with a ladle or spoon to release the sourness. Then drain and keep it for later use. Separate trokuon leaves from the stalk. Then wash well. Drain it and keep it for later use.
Preparation:
A) In medium high heat, add cooking oil in a pot, then add Kreung, a little bit of fish sauce and salt. Cook for about 7 or until Kreung is a little dry. Then add coconut milk. Stir well, cook the coconut milk until thick. B )Add pork ribs. Stir well until the meat is cooked. Then add beef tendon, prohok. Add water and loosely cover and let it boil until the meat is tender.C) Add trokuon stalk. Cook until soft then add tamarind extract or powder, stir and add trokuon leaves.
More or less salt, sugar, chicken flavored broth or cube… adjust your taste!
*Serve hot and top with mreah prov (holy basil).
**Note**
-In case you can’t find ripe tamarind, you may use tamarind powder made by KNOR. It’s more convenient. And if you are using tamarind powder, you do not need to use chicken flavored broth or chicken cube since both have the MSG base.
-Beef tendon (optional). If you’d like, in a separate pot, slow cook it for hours until translucent and tender. Then slice cube and add it to the soup (see letter B).
This is my Cambodian Recipes for you.
Enjoy! (:
Ingredients:
Khmer water spinach (trokuon)
pork ribs, cut in pieces
ripe tamarind or tamarind powder
Chicken flavored broth or chicken broth cube
fish sauce
salt
cooking oil
coconut milk
prohok (fermented fish)
Mreas Prov (holy basil)
beef tendon (optional)
Lemon grass paste – Kreung
Making Kreung: (Lemon grass paste)
1) Remove seeds from dried chili and soak in water until soft. Squeeze the water out. Then mince it.
2) Thinly cut lemon grass, kaffir lime leaves, galanga, tumeric root, garlic and fresh shallots
*Pound # 1 & 2 well together in a (Cambodian) mortar or grind them in the blender.
**Extract tamarind: Put water and ripe tamarind together and bring to first boil. Smash it with a ladle or spoon to release the sourness. Then drain and keep it for later use. Separate trokuon leaves from the stalk. Then wash well. Drain it and keep it for later use.
Preparation:
A) In medium high heat, add cooking oil in a pot, then add Kreung, a little bit of fish sauce and salt. Cook for about 7 or until Kreung is a little dry. Then add coconut milk. Stir well, cook the coconut milk until thick. B )Add pork ribs. Stir well until the meat is cooked. Then add beef tendon, prohok. Add water and loosely cover and let it boil until the meat is tender.C) Add trokuon stalk. Cook until soft then add tamarind extract or powder, stir and add trokuon leaves.
More or less salt, sugar, chicken flavored broth or cube… adjust your taste!
*Serve hot and top with mreah prov (holy basil).
**Note**
-In case you can’t find ripe tamarind, you may use tamarind powder made by KNOR. It’s more convenient. And if you are using tamarind powder, you do not need to use chicken flavored broth or chicken cube since both have the MSG base.
-Beef tendon (optional). If you’d like, in a separate pot, slow cook it for hours until translucent and tender. Then slice cube and add it to the soup (see letter B).
This is my Cambodian Recipes for you.
Enjoy! (:
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