TODDY PALM’S SEED PUDDING

Ingredients (Serves 4)

• 1 can (20 oz/1 lb 4 oz) of palm’s seed (sliced in syrup) 
• 1 can (14 oz/400 ml) of coconut milk 
• 2½ cups of half and half 
• 1 teaspoon of salt 
• 1 cup and 1 tablespoon of sugar 
• 1 cup sticky rice, washed and drained 
• ½ teaspoon of cornstarch 
• 1 teaspoon of vanilla

Procedures

1. Steam sticky rice about 18-20 minutes (medium heat). 
2. Pour 2 cups of half and half in a pot and bring it to a boil. Then add palm’s seed (include the syrup). Cook for 3-4 minutes (medium heat). 
3. Add ¾ can of coconut milk, 1 cup of sugar, ¾ teaspoon of salt, and steamed sticky rice. Stir until boiling. 
4. Add vanilla and taste. Top with coconut cream in individual serving bowls.

Coconut Cream

1. Mix ¼ can of coconut milk, ½ cup of half and half, ½ teaspoon of cornstarch, 1 tablespoon of sugar, and ¼ teaspoon of salt in a small saucepan. Bring it to a boil and stir for 2 minutes.
   

STIR-FRIED BEEF (Chhar Sach Ko Lok Lak)

 Ingredients (Serves 4)

• 1½ lbs of beef sirloin steaks, cut into 1-inch cubes 
• 4 hardboiled eggs, peeled and sliced 
• 2 heads butter lettuce, washed 
• 2 tomatoes, washed and sliced 
• 1 medium red onion, peeled and thinly sliced 
• 1 tablespoon of salted butter 
• 1½ teaspoons of ground black pepper 
• 1 teaspoon of chicken soup base mix 
• 1 tablespoon of oyster sauce 
• 2 teaspoons of soy sauce 
• 1 teaspoon of dark soy sauce 
• 2 teaspoons of vegetable oil 
• 2 teaspoons of cornstarch 
• 1 tablespoon of red wine 
• 2 teaspoons of honey 
• 5 cloves of garlic, chopped 
• 3 tablespoons of lime juice 
• ½ teaspoon of salt

Procedures

1. Marinate the beef with ½ teaspoon ground black pepper, oyster sauce, soy sauce, dark soy sauce, red wine, chicken soup base, honey, cornstarch, and vegetable oil. Refrigerate for 1 hour. 
2. Arrange butter lettuce, tomato, red onion, and sliced egg around a large dish, leaving the center for the stir-fried beef. 
3. Heat the butter in a large frying pan (high heat) and add garlic. Sauté the garlic and add the marinated beef. 
4. Stir-fry about 4-5 minutes and taste. 
5. Transfer to the arranged dish.

Dipping Sauce

1. Mix 1 teaspoon ground black pepper, salt, and lime juice together in a small bowl.
   

FRIED GOLDEN POMPANO FISH (Trey Chian Chourn)

Ingredients (Serves 4) 

• 1 golden pompano fish about 1½ lbs, cleaned, washed, and dried
• ¾ cup of water 
• 2½ tablespoons of vegetable oil 
• 2 tablespoons of salted soybean 
• 2 tablespoons of red wine vinegar 
• 2 teaspoons of sugar 
• ½ teaspoon of salt 
• ½ teaspoon of chicken soup base 
• 1 teaspoon of cornstarch 
• 2 inches ginger root, peeled and shredded 
• 4 cloves of garlic, chopped 
• 3 shallots, chopped 
• 3 fresh red chilies 
• 4 stalks of green onion, cut into 1½-inch length

Procedures

1. Sprinkle salt on both sides of the pompano fish. 
2. Heat the oil in a large frying pan and fry the fish 5-6 minutes each side over medium heat. Transfer to a large dish. 
3. Heat ½ tablespoon of oil in a saucepan and add garlic, shallot, and ginger. Stir for 1-2 minutes (medium heat). 
4. Add the water, salted soybean, vinegar, sugar, chicken soup base, and cornstarch. Then bring it to boil and add in chilies and green onion. 
5. Pour the sauce on the fried fish and serve.