Trey Char Tirk Kreoung (Spricy CoConute Fish)

Wednesday, June 25, 2008

Ingredients:

-Fresh lemon grass (mince)
-Kaffir lime leaf.
-Fresh Galanga Root.
-1 Small yellow onion, chopped.
-Garlic, peeled.
-Chili pepper (option).
-Red pepper (soaked in warm water).
-1 Cup water.
-2 Tablespoons vegetable oil.
-Catfish nuggets or catfish.
-1 Cup coconut milk.
-1 Tablespoon palm sugar.
-1 Teaspoon shrimp paste (option).
-? Teaspoon black pepper.

Preparation:
1-In a blender, put lemon grass, kaffir lime leaf, onion, garlic, chili pepper, red pepper and water, blended it well and set it a side.
2-Pre-heat a large skillet.
3-When it hot add oil and catfish nuggets, stirs till fish lightly brown.
4-Add mix sauce and coconut milk, stirs well.
5-Seasoning with fish sauce, sugar, shrimp paste and black pepper.
6-Simmering till sauce reduced.

Tirk Kreoung ( Khmer)

Tuesday, June 24, 2008

Ingredients:

-1 kg Fillet of catfish, any meat fish
-3 Cloves garlic, minced.
-? Cup fresh or frozen fresh.
-3 Chopped hot chili pepper.
-2 Tablespoons vegetable oil.
-1 Tablespoon sugar.
-Tablespoons fresh lime.
-? Cup creamy style pickle fish.
-A handful of chopped sweet basil leaves.
-? Cup unsalted roasted peanut, crushed.

Preparation:
1-First, Grilled or boiled fish.
2-When fish cooked, put fish in a large bowl and use a fork to break up fish meat.
3-Using mortal and pestles to pounded on garlic, lemongrass and hot chili pepper together.
4-Add oil, prepared lemon grass mixture and fish, stirs well in a small sauce-pan.
5-Add water, sugar, lime juice and creamy pickle fish. stirs well and simmering till sauce bubbling.
6-Add sweet basil leaves, stirs and remove from heat. Top with peanut before serve.

Vegetable Spring Rolls

Ingredients:
-Package fried tofu
-2 Cups shredded taro root
-2 Cups shredded Carrot
-2 Cups shredded cabbage
-1 Cup chopped yellow onion
-4 Cloves garlic. Minced
-1 Tablespoon soy sauce
-1 Tablespoon sugar
-? Teaspoon black pepper
-1 Package 25 pieces spring roll shells
-? Cup water
-1 Tablespoon cornstarch
-6 Cups cooking oil for deep fry spring roll

Preparation:
1-Put shredded taro root and carrot in a large bowl.
2-Mx and use your palms to squeezes out all the liquid.
3-Add tofu, onion, and garlic with taro and carrot.
4-Mix well. Season with sugar, soy sauce and black pepper. Set aside.
5-Mix water with cornstarch in a small bowl. Set aside.
6-Gently separate the spring roll shells.
7-Lay one sheet flat on a cutting board or plate, fill 1/3 of the shell with the mixed vegetables.
8-Wrap the vegetable filling in spring roll shell, roll it tight and seal the end with cornstarch water.
9-Heat 6 cups of cooking oil on high temperature. When hot, lower the temperature to medium. Turn spring rolls frequently and deep fry till golden brown.
10-Serve hot with sweet soy sauce.

Treyras Curry Recipe

Ingredients:
-Treyras( kind of fish)
-Curry paste
-Lemongrass
-Red Chili
-Rumdeng (kind of ginger)
-Kchay (kid of ginger)
-Turmeric
-Chinese Parsley
-Garlic
-Shallot
-Coconut Cream
-Kapi
-Fish Sauce
-Salt
-Sugar
-Tamarind
-Eggplan

Preparation:
1-Clean triras (kind of fish) well, and cut into small pieces.
2-Eggplant need to peel the bark( keep some bark); then cut string bean.
3-Using mortal and pestles to pound stalk lemongrass, red chili, shallot curry paste powder after put kapi (little bit).
4-When saucepan hot, pour kreoung (all of the species that you already pounding) , meat of fish, first coconut cream to decoct after put kreoung ( all of the species that you already pounding) , meat of fish, second coconut cream, eggplant and string bean stir together.
5-Add fish sauce, sugar, salt, seasoning, tamarind (little bit) and keep it till tender.
6-Serve immediately with steamed rice.

Amok Recipe (Khmer Special Food)

Ingredients:
-Meaty fish
-Coconut cream
-1 egg
-Peanuts
-Red chili
-Garlic
-Galangal, cut small
-Banana leaves to make cups
-Lemon grass stalk
-Peel of kaffir lime
-Salt
-Kapik (a shrimp paste)
-Fish sauce
-Kaffir lime leaf, sliced thinly
-3 cayenne peppers

Preparation:
1-First, make the kroeung, then slice the cat fish thinly and set aside. Remove from stem.
2-Slice the kaffir lime leaves and cayenne peppers thinly.
3-Stir the kroeung into 1 cup of coconut milk, and when it has dissolved, add the egg, fish sauce and sliced fish.
4-Then add the remaining coconut milk, and mix well.
5-Make the banana leave cups, then put in first and top with the fish mixture. Steam for about 20 minutes or until the coconut milk is solid, but still moist. Before serving top each cup with coconut cream and garnish with kaffir leaf and cayenne peppers.

Pahok Kreoung Ktis Recipe

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.

Chicken Curry Recipe

Ingredients:
-4 tablespoons tamarind juice
-1 chicken, cut into 12 pieces
-1 stalk lemongrass
-2 kaffir lime leaves.
-1 turmeric leaf (optional). coconut milk.
-1 teaspoon salt.
-2 teaspoons coriander seeds,lightly roasted.
-8 shallots.
-6 to 8 red chilies, sliced.
-4 cm galangal root, peeled and sliced.
-4 cm ginger, peeled and sliced.
-2 cm turmeric, peeled and sliced

Preparation:
1-To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding some coconut milk to
keep the paste turning if necessary. Transfer to a bowl and set aside.
2-Pour the tamarind juice over the chicken pieces, mix well and marinate for at least 30 minutes.
3-Heat the Spice Paste in a wok or wide saucepan over medium heat. Add the lemongrass lime leaves, turmeric leaf (if using), coconut milk and salt, mix well and bring slowly to a boil. Reduce heat to low and simmer uncovered ?for about 10 minutes, stirring constantly. Finally add the chicken and simmer for another 30 to 35 minutes, stirring constantly, until the chicken is
tender.
4-Serve immediately with steamed rice.

Chicken and Banana flower Salad Recipe

Monday, June 16, 2008

Ingredients:
500g (1 lb) chicken breast meat
540g (19 oz) tinned preserved banana flowers

Vegetables
4-6 large iceberg lettuce leaves
1 large red capsicum (bell pepper)
1 red onion 125g (4 oz) carrots

Dressing
Juice of 1 lime
1 cup (250 ml/8 fl oz) peanut(groundnut) or sunflower oil
1/2 teaspoon chilli paste
1 tablespoon palm sugar
1/4 teaspoon salt

Garnish
6 fresh coriander stalks
1 cup (125g/ 4 oz) shelled peanuts
4-6 long red or green chillies, skins must be perfect

Method:
1-To cook the chicken, heat a wok or large pot, one-third full of water. Place the chicken in an aluminium or bamboo steamer and set over the boiling water. Cover and cook for 15-20 minutes. Remove, cut into small pieces and set aside to cool.
2-Remove the preserved banana flower from its container, rinse under cold running water, and then thoroughly drain to remove excess liquid. Slice the blossom into rings or strips.
3-To prepare the vegetables, wash and dry the lettuce leaves and set aside in the crisper compartment of the refrigerator.
4-Core and remove the seeds and inner ribs of the capsicum and slice lengthwise into thin strips 2 mm (1/8 in) in diameter. Peel and slice the red onion into julienne strips. Peel and wash the carrots and shred into very fine julienne strips and set aside in a bowl of ice water to curl and crisp.
5-To prepare the dressing, whisk the lime juice into the oil, stir in the chilli paste and palm sugar and mix thoroughly. Season with salt to taste.
6-For the garnish, wash, dry, and finely chop the coriander stalks. Roast the peanuts for a few minutes in hot oven or until they start to turn golden.
7-Use a sharp knife to slice the chillies lengthwise into six or seven segments, making sure not to cut the inner stamen. Release the "petals" from the stamen with the point of the knife. Place the cut chilli into a bowl of ice water until the "petals" have curled. These should be prepared a few hours ahead of serving the salad so that the "petals" are encouraged to curl.
8-To assemble the salad, mix together the chicken breast pieces, sliced banana flower and prepared vegetables (except the lettuce leaves). Spoon the dressing over and gently stir through the salad mixture. Pile the salad onto individual lettuce leaves, sprinkle the peanutes and coriander over, and decorate with a chilli flower.

Raw Beef Salad Recipe

Ingredients

280g thin end of a fillet of beef
2 lemons, rind of one, juice of two
2 tbsp flat leaf parsley, chopped
1 large sprig of thyme
1 clove garlic, peeled and sliced
Sea salt and freshly ground black pepper
1 bay leaf
2 tablespoons roasted peanuts
2 tablespoons fresh or frozen minced lemon grass
1/3 cup of water
1 tablespoon sugar
1/2 vidalia (sweet onion) or red onion, sliced thinly
100g cabbage sliced thinly
2 cups bean sprouts
1 cup chopped mixed herbs (mint, sweet basil)
2 chopped raw chili peppers (optional)

Method

1-Heat a small pan, add oil, garlic and lemongrass.

Stir well, adding water and simmer until sauce bubbles.

Remove and set aside to cool.

2-Squeeze blood from meat, put into a large bowl and mix with fresh lime juice. Stir well and set aside to marinade.

3-Add sugar, onion, cabbage and bean sprouts. Stir well.

4-Add mixed herbs, stir well and top with chillis.

5-Season and serve with steamed rice.