Cambodian Recipes

Cambodian-style Fish Poached in Coconut Milk

http://www.food.com/recipe/cambodian-style-fish-poached-in-coconut-milk-432721

450g fish (firm, white flesh cut into 2cm chunks) 3 garlic cloves (peeled) 1 red onion (small, roughly chopped) 3cm galangal (fresh, peeled and roughly chopped) 2 lemongrass stalks trimmed and finely sliced1 teaspoon turmeric (finely sliced or ½ teaspoon turmeric powder) 1 teaspoon paprika 2 tablespoons fish sauce 1 tablespoon brown sugar 400g coconut milk 4 kaffir lime leaves 1 lemon (juice of)

Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended.

Add the coconut milk and process until thoroughly blended.

Transfer the coconut mixture to a heavy-based pan.

Crush the kaffir lime leaves in your hand to release their aroma and add them to the pan.

Bring the coconut mixture to the boil and reduce to a gentle simmer and cook for 10 minutes, to allow the flavour to infuse and the liquid to reduce slightly.

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

Stir through the lemon juice, then transfer to serving bowls.

Grilled Curry Chicken Skewers

http://www.food.com/recipe/grilled-curry-chicken-skewers-241513

1lb chicken tenders or 1lb chicken breast, cut into long strips 3 garlic cloves, minced 12 stalks green onions, minced 2 tablespoons fresh lemongrass, minced 2 tablespoons curry powder 1 tablespoon honey or 1 tablespoon light brown sugar 1 tablespoon soy sauce 2 teaspoons fish sauce 2 teaspoons fresh lime juice 1 teaspoon paprika ¼ teaspoon black pepper

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¼ cup water 2 tablespoons vegetable oil

In a large bowl or ziplock bag, put chicken, garlic, onion, lemon grass, curry powder, sugar, soy sauce, fish sauce, lime juice, paprika, black pepper and water, mix well, add vegetable oil, mix well.

Refrigerate overnight (or at least 4 hours).

When ready to cook, skewer chicken with soaked wooden skewers and cook on grill with low heat till both sides are golden brown. (About 10 minutes – too long and the chicken will be sawdust dry.)

Serve hot as appetizer with mango salsa.

Elephant Walk Sweet Beef Stew (Khar Saiko Kroeung)

http://www.food.com/recipe/elephant-walk-sweet-beef-stew-khar-saiko-kroeung-278135

2lbs boneless beef steak, cut into 1 ½-inch cubes ½ cup peeled thinly sliced gingerroot (about 2 ounces)

Paste3 dried chillies, soaked, seeded and deveined 3 garlic cloves, coarsely chopped 1 large shallot, coarsely chopped ½ cup water

Stew5 tablespoons vegetable oil 3 tablespoons sugar 2 tablespoons fish sauce 1 tablespoon mushroom soy sauce 1 teaspoon salt 1 teaspoon fresh ground pepper 1 cup chicken broth 1 cup green coconut juice ¼ cup tamarind juice Fresh coriander stem, for garnish Cucumber, slices

Put the beef in a medium bowl. Grind the ginger slices with a mortar and pestle, adding them a few at a time until you have extracted most of the juice, or use a mini-chop to make a wet paste.Squeeze the juice from the fibres (you should have 1 ½ to 2 tablespoons) and stir it into the beef; discard the ginger solids. Let the beef marinate for at least 10 minutes.

Meanwhile, make the paste: blend all the ingredients in a blender until smooth, 2 to 3 minutes.

Heat the oil in a large pot over medium-high heat. Add the paste and cook, stirring occasionally, until the flavours are released, about 2 minutes. Stir in the beef, sugar, fish sauce, soy sauce, salt,pepper and broth. Bring to a boil, reduce the heat to low and simmer, partially covered, until theliquid is reduced by half, about 40 minutes.

Cambodian Recipes

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Cambodian Recipes

Add the coconut and tamarind juices and cook for another 20 minutes. If the sauce is too thin at this point, increase the heat and reduce further; the sauce should be fairly thick.

Garnish with coriander sprigs and serve with cucumber slices and rice.

Poat Dot – Cambodian Grilled Corn

http://www.food.com/recipe/poat-dot-cambodian-grilled-corn-38475

6 ears corn, husks and silk removed 2 tablespoons vegetable oil 2 tablespoons fish sauce 2 tablespoons water 1 ½ tablespoons sugar 1 teaspoon salt 2 green onions, white parts only, thinly sliced Vegetable oil, for brushing

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 simmeruntil the sauce begins to thicken, about 30 seconds; remove from heat and cool.

Brush cooked corn with the sauce and serve.

Sweet & Sour Tofu Salad

http://asiarecipe.com/cambodia/cambodian-vegetarian-dishes.html

2tbsp vegetable oil1 garlic clove, crushed500g/1lb tofu (bean curd), cubed1 onion, sliced1 carrot, cut into julienne strips1 stick celery, sliced2 small red (bell) peppers, cored, seeded and sliced250g/8oz mangetout, trimmed and halved125g/4oz broccoli, trimmed and divided into florets125g/4oz thin green beans, halved2tbsp sweet soy sauce

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Cambodian Recipes

1tbsp tamarind concentrate1tbsp soy sauce1tbsp tomato puree1tbsp light soy sauce1tbsp chilli sauce2tbsp sugar1tbsp white vinegarPinch of ground star anise1tsp cornflour300ml cups water

Heat the vegetable oil in a large, heavy-based frying pan or wok until hot. Add the crushed garlic and cook for a few seconds.

Add the tofu in batches and stir-fry over a gentle heat, until golden on all sides. Remove with a slotted spoon and keep warm.

Add the onion, carrot, celery, red pepper, mangetout, broccoli and green beans to the pan and stir-fry for about 2-3 minutes or until tender-crisp.

Add the oyster sauce, tamarind concentrate, fish sauce, tomato puree, soy sauce, chilli sauce, sugar, vinegar and star anise, mixing well to blend. Stir-fry for a further 2 minutes.

Mix the cornflour with the water and add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly.

Serve the salad immediately, warm.

Easy Banana Fritters (makes about 20)

http://khatiya-korner.com/blog/2010/03/12/easy-banana-fritters

2 large over-ripe bananas (or 3 medium size)½ cup sugarA pinch of saltA dash of pure vanilla extract1 ½ cup self raising flour, sifted¼ cup of oil for frying

Mash bananas and set aside.

In a mixing bowl add flour, sugar, salt, vanilla extract, mashed bananas.

Use a fork or a whisk to mix them all together making sure that the overall mixture is neither too dry nor too wet.

Heat the oil and turn it back down to medium then drop tablespoonfuls of the mixture into it. Flip and fry until both sides turns a golden brown, scoop it up and drain it well.

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Cambodian Recipes

Num Tirk Doung (Coconut Pound Cake)

http://asiarecipe.com/cambodia/cambodian-desserts.html

4 eggs2 cups plain flour½ cup melted butter½ cup coconut milk¼ cup fresh or frozen unsweetened, shredded coconut1½ cup sugar2 tablespoons pure vanilla extract½ teaspoon baking powder¼ teaspoon salt

Preheat oven to 325◦F.

In a mixing bowl, cream butter and sugar together.

Add egg, one at a time to butter sugar. Mix well.

Add vanilla, baking powder, salt and coconut milk.

Add plain flour and shredded coconut.

Grease cake pan with cooking oil and sprinkle some flour at the bottom of cake pan.

Pour the cake batter into the cake pan.

Bake for 1 ½ hours.

Remove from the oven, wait till cake cools off before taking it out of the cake pan.

Serve with tea or coffee.

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