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.

Cambodian Style Stir Fry Lemongrass

ingredients

oil for stir frying

½ Cup of Lemongrass paste, Khmer Kroeung

½ tablespoon fine chopped Pahok (optional)

1 pound ground meat of your choice (chicken, pork, Turkey, quail)

Jalapeños, sliced lengthwise (Customize to taste)

2 tsp sugar

1 ½ tablespoons fish sauce

½ tablespoon tamarind soup base

½ Cup of Holy basil leaves

Method:

Heat a pan and fry the lemon grass and pahok (if you) until fragrant. Add your choice of ground meat and continue to stir fry cook. It will be dry but that's okay.

Add following jalapeños and the rest ingredients. Quickly stir to combine the ingredients. Test and adjust to your preference. Turn off the heat and add Holy basil leaves. Give it a final stir and transfer to a scale.

The preserve of Holy Basil

You must be Holy basil leaves and oil.

Extract from the leaves and stems of the reverse auction. Rinse thoroughly and dry them quickly they Flash. Do you have a salad spinner, this would be an excellent way to dry them.

Once they are completely dry, heat a pan over medium-high heat. Slightly oil the pan and throw in the Holy basil leaves.

Flash fry the browsing quickly throwing them around so that the leaves are covered with the oil. The heat and the oil will cause the leaves to wilt a bit, this is perfectly in order. Since the leaves are light and tender must not last very long, less than a minute. If you have a large amount of money to maintain, I suggest you flash fry them in batches over crowding.

Then transfer them to a dish and allow to cool. Once you can cool them up bag in small batches (servings) and save it in the freezer.

Samlor Ngau Took Chicken with Preserved Lemon soup

Samlor Ngau Took

Chicken with Preserved Lemon soup

This soup is one of the authentic Khmer dish. You can also cook with beef, pork and duck. It is very easy to make. The soup is light and tasty with rice.

Ingredients:

½ chicken. Maximum cut 8 pieces.

1 Preserved Lemon. Cut In half. You could find on the Asian markets, it comes in a pot.

5 cups of water.

2 gloves garlic. Not peel.

1 tablespoon of fish sauce.

1 teaspoon sugar.

½ teaspoon salt.

Black pepper.

Half yellow onion. Segment.

1 stalk green onion. Minced.

Procedures:

In a soup pot, place chicken, yellow onion, lemon, garlic and pour water kept in.

Cook until meat is tender to your liking. Herbs sauce with sugar, salt and fish.

Sprinkle green onions and black pepper. Serve hot with rice.

Stir-fry shrimp with vegetables mix

 Stir-fry shrimp with vegetables mix is one of the Khmer specialty recipe. The combination of the crunchy bamboo shoot, root and carbon in delicious stir fry sauce. Get everything in order, once you started cooking it only take a little time to cook. And it is best to cook in high temperature.

Ingredients:

1/2 pound shrimp. Peeled and veined.

2 carrots. Peeled and thin slices.

6 green Stalks left UI. Cut an inch in length.

1 look 8 oz Sliced bamboo shoot. Drained water from.

4 cups chopped cabbage.

3 garlic gloves. Minced.

1 Tablespoon sugar.

1 Tablespoon oyster sauce.

1/2 Tablespoon soy sauce.

1 tablespoon of fish sauce.

2 Tablespoon cornstarch.

1/4 teaspoon salt.

1/2 cup of water.

1/4 teaspoon black pepper.

3 Tbsp cooking oil.

Procedures:

In a small bowl. Mix the soy sauce, oyster sauce, fish sauce, sugar, cornstarch and water together.Mix well and set a side. Heat the frying pan or wok in high temperature. When the pan is hot, pour cooking oil, saute ' garlic and shrimp, add salt. Stirs. Carrot, cabbage and bamboo shoot Add.Good stirs. Pour the sauce mix. Good stirs. Add green onion leaves. Stirs. Sprinkle with black pepper before serve hot with rice.

Note

Do not over cook the cabbage.

Enjoy! (:

Samlor Machu Trey Sweet and sour soup with fish

Samlor Machu Trey

Sweet and sour soup with fish

This soup tastes sweet, bitter and spicy. Very popular in Cambodian kitchens because it is very easy to make and delicious flavor. But it takes so many herbs and vegetables to make a perfect bowl of soup. My recommendation for this soup is herbs to your liking. Some as more sour and some like sweeter. It all depends on how you prefer the flavor.

Ingredients:

whole fish 1 about 2 lbs. of steak cut size.

6 cups of water.

fresh pineapple, 1/2. Chopped or

1 large can pineapple piece.

1/2 lb fresh okra. Or

6 oz frozen okra integer.

1 1/2 tbsp Tamarind soup base powder Knorr

3 tablespoon sugar.

2 tablespoon of fish sauce.

1/4 teaspoon of salt.

1 tablespoon cooking oil.

2 garlic gloves. Crushed.

1 stalk lemon grass.

sprouting beans 1/4 pound

1 stalk of celery. Sting.

2 tomatoes. Sliced slices of .5 inch.

2 Asian rhubarb Stalks. Thin slices.

1 cup chopped herbs Mix (rice paddy herb (ma-om), basil, leaf herb of mountains and green onion abandoned).

Hot pepper. (Optional)