FRIED FISH WITH LEMON GRASS

 

STEAMED FISH WITH VERMICELLI

 

STEWED BEEF

 

STIR-FRIED NOODLE WITH GROUND PORK AND MUSHROOM

 

STIR-FRIED SHRIMP AND SQUID

 

COCONUT TILAPIA WITH LEMON GRASS NOODLE SOUP (Num Banh Chok Samlor Khmer)

 Ingredients (Serves 4) 

• 1 whole tilapia, about 1¼ lbs, cleaned, washed with salt, and drained 
• 1½ packs of Fine Rice Vermicelli (300 g); follow cooking instructions 
• 8 cups of water 
• 1 can of coconut milk, 14 oz (400 ml) 
• 1 banana flower of about ¾ lb; a few hard petals peeled, thinly sliced, and soaked in a bowl of water mixed with lime juice (squeezed from one lime) 
• 1 English cucumber, thinly sliced into matchstick-like pieces 
• 1 lb of bean sprout, washed and drained 
• 2 stalks of lemon grass about 15 inches each, cut into half and lightly smashed 
• 5 tablespoons of chopped lemon grass 
• 2 krachai roots, finely chopped 
• 10 kaffir leaves, finely chopped 
• 1 inch of galangal root, peeled and finely chopped 
• ½ teaspoon of turmeric powder 
• 1 tablespoon of fish sauce 
• 1 tablespoon of salt 
• 2 teaspoons of sugar 
• 1½ teaspoon chicken soup base mix 10 cloves of garlic, peeled 
• 4 shallots, peeled 
• 3 fresh red chilies

Procedures

1. In a medium pot, bring the water to a boil (high heat). Add lemon grass stalks, 2 kaffir leaves, salt, and tilapia. Bring to a boil and cover. Cook for 20 minutes (medium heat). Transfer tilapia to a large dish to cool down. 
2. Remove the meat from the tilapia, put it onto a dish, and set aside. 
3. Put chopped lemon grass, krachai, galangal, kaffir leaf, turmeric powder, garlic, shallot, and chili in a spice grinder. Grind until smooth. 
4. Drain the tilapia stock and bring to a boil (high heat). Add coconut milk and let it boil. 
5. Mix the ground ingredients with the tilapia meat. Crush this mixture by using a pestle and mortar. 
6. Add the tilapia meat mixture, fish sauce, sugar, and chicken soup base in the pot. Cook about 7-8 minutes (medium heat). 
7. Add vegetables and cooked vermicelli to individual bowls and top with tilapia soup. 
8. This dish can be served with lime juice and fresh red chili as you like. Add fresh bean sprouts and thin slices of banana flower as a complement vegetable.
   

SWEET RED BEAN

 Ingredients (Serves 4)

• 1 cup of red beans, soaked for 10-11 hours and rinsed 
• ¼ cup dried lotus seeds, soaked for 10-11 hours and rinsed 
• ¼ cup of dried shredded stick (tapioca forms), soaked for 10-11 hours and rinsed 
• 1 can (14 oz/400 ml) of coconut milk 
• 3 cups of water 
• 2 cups of half and half 
• 1 cup of sugar 
• 1 teaspoon of salt 
• 1 teaspoon of vanilla

Procedures

1. Pour 3 cups of water in a pot and add red beans and lotus seeds. Slow cook for 35-40 minutes (covering with lid). 
2. Add half and half and shredded stick. Boil for about 14 minutes (medium heat). 
3. Add coconut milk, sugar, and salt. Bring to a boil and let simmer for 3-4 minutes. 
4. Add vanilla and taste.