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.
   

STEWED PORK WITH EGGS (Khor Sach Chrouk Pong Tia)

Ingredients (Serves 4) 

• 1¼ lb of pork butt, cut in 1-inch cubes
• 6 eggs, boiled and peeled 
• 1 cup of water 
• ½ teaspoon of salt 
• 1 tablespoon of vegetable oil 
• 1 tablespoon of crushed red pepper 
• 1 teaspoon of chicken soup base mix 
• 2 tablespoons of sugar 
• ½ teaspoon of five spices powder
• 1 teaspoon of fish sauce

Procedures

1. Heat the oil in the pot (medium heat). Add garlic and shallot. Stir for 1 minute and add pork, salt, and five spices powder, frying about 4 minutes. Then add sugar, chicken soup base, and crushed red pepper, stirring for 5 minutes. 
2. Add soy sauce, fish sauce, eggs, and water. Cover the pot and bring it to a boil. Turn the stove to low heat and cook for 25 minutes. 
3. Taste and serve hot.

SHRIMP & GREEN PAPAYA SALAD (Nhourm Bangkir Chiamoy Lhong)

 Ingredients (Serves 4)

• ¾ lb of peeled shrimp 
• 2 lbs of whole green papaya, peeled, split into 4 pieces, seeded, shredded, rinsed, and 
• drained 
• 1 large carrot, peeled and shredded 
• 1 cup of mint 
• ¼ cup of roasted peanut, crushed 
• ¼ cup of lime juice 
• 2 tablespoons of sugar 
• 2 tablespoons of fish sauce 
• 2 cloves of garlic, finely chopped 
• 2 shallots, thinly sliced 
• 1 fresh red chili, finely chopped

Procedures

1. Heat the frying pan with no oil (medium heat) and add the shrimp. Stir for 3-4 minutes and transfer to a dish. Slice the shrimp into half sideways. 
2. In a bowl, mix the lime juice, fish sauce, sugar, garlic, shallot, and chili. 
3. Add the shredded papaya, carrot, shrimp, and mixed fish sauce to a salad bowl. Add mint and toss. 
4. Transfer to a large dish and top with crushed peanuts. 
   

BUTTER QUAIL (Krourch Chian Beur)

Ingredients (Serves 4) 

• 1 pre-packed quail (1 lb, 2 oz of 4 quails), washed, dried, and cut sideways into half 
• 1 bunch of watercress (½ lb), washed 
• ½ medium onion, thinly sliced 
• 3 tablespoons of butter cream (salted and sweet) 
• 3 tablespoons of water 
• 1 tablespoon of soy sauce 
• 3 tablespoons of lime juice 
• ½ teaspoon of salt 
• 1 teaspoon of ground black pepper 
• 1 tablespoon of honey 
• ½ teaspoon of chicken soup base mix 
• 1 teaspoon of cornstarch 
• 4 cloves of garlic, finely crushed 
• 2 shallots, finely crushed

Procedures

1. Mix garlic, shallot, honey, chicken soup base, soy sauce, and 1 tablespoon of lime juice into a small bowl. 
2. Heat the butter in a large frying pan and add quail. Sprinkle salt and pepper onto the quail and fry them about 4-5 minutes each side (medium heat). 
3. Preheat the oven to 450°F. Then, transfer the fried quails to a baking dish. Broil them for 10 minutes. Spread the mixed sauce on each side of the quails. Broil them for another 10 minutes. 
4. Arrange the watercress and onion in a large dish and top with quail. Then, serve.

Dipping Sauce

Mix the lime juice, ground black pepper, salt, water, and cornstarch together in a small bowl. Stir well and pour it into the frying pan in which you’ve just fried the quail. Bring the sauce to a boil and taste. Pour into a small bowl. Dip the quail into this sauce and enjoy.

STUFFED BITTER MELON & GROUND PORK SOUP (Samlor Mrearse Nhourt Sach Chhrouk)

 Ingredients (Serves 4) 

• 1 lb of lean ground pork 
• 1¼ lbs of bitter melon, cut into 3 pieces (6-7 cm), seeded and washed 
• 1 bunch of vermicelli 1.76 oz/50 g (bean thread), soaked for 30 min., rinsed, drained, and chopped into long pieces 
• 8 cups of water 
• 2 teaspoons of sugar 
• 1½ teaspoons of chicken soup base mix 
• 1 teaspoon of fish sauce 
• 2 teaspoons of salt 
• ½ teaspoon of ground black pepper 
• 3 cloves of garlic, finely chopped 
• 1 shallot, finely chopped 
• 2 scallions (green onion), chopped 
• 2 tablespoons of chopped cilantro

Procedures

1. Mix ground pork, 1 tsp of fish sauce, 1 tsp of salt, 1 tsp of chicken soup base, pepper, garlic, shallot, vermicelli, and chopped green onion in a big bowl. Then, stuff the mixed meat into the pre-cut bitter melon pieces. 
2. Boil 8 cups of water in a soup pot (high heat). Add the stuffed bitter melon pieces to the boiling water and cover for 5 minutes. Then, add sugar, 1 tsp of salt, and ½ tsp of chicken soup base and bring to a boil. Turn the stove to a low heat and cook for 35 to 40 minutes. 
3. Taste and add chopped cilantro to the pot and serve.

STEWED BEEF RIB EYE (Khor Chaeng Jumney Ko)

Ingredients (Serves 4) 

• 6 lbs of beef rib eye
• 1 large onion, diced into small pieces 
• 4 medium carrots, cut into ½-inch pieces 
• 3 cups of water 
• 1 cinnamon stick 
• 3 star anise seeds 
• 2 teaspoons of smoked paprika 
• 1 teaspoon of crushed red pepper 
• 2 tablespoons of fish sauce 
• 1 teaspoon of salt 1 tablespoon of vegetable oil 
• 1½ teaspoons of chicken soup base mix 
• 2 tablespoons of honey 
• 1 stalk of lemon grass, cut into about 15 inches each 
• 6 cloves of garlic, chopped 
• 5 shallots, chopped

Procedures

1. Heat the oil in a large frying pan. Then add garlic, shallot, cinnamon, and star anise seeds, giving it a stir for 2 minutes (medium heat). Add rib eye, salt, and lemon grass. Stir for 5-6 minutes. 
2. Add carrot, honey, smoked paprika, crushed pepper, chicken soup, and fish sauce, stirring about 5 minutes. 
3. Add the water and cover. Cook for 35-40 minutes. 
4. Taste and serve hot.
   

STIR-FRIED PORK WITH BAMBOO (Chhar Sach Chhrouk Tumpaeng)

 Ingredients (Serves 4)

• ¾ lb of lean pork belly, thinly sliced into 2-inch lengths 
• 2 lbs of bamboo, cut in strips, rinsed, and drained 
• 1½ tablespoons of vegetable oil 
• 1 tablespoon of sugar 
• 1 teaspoon of fish sauce 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of soy sauce 
• 1 tablespoon of rice cooking wine 
• 1 teaspoon of chicken soup base mix 
• 1 teaspoon of crushed red pepper 
• 4 cloves of garlic, chopped 
• 2 shallots, chopped 
• 2 scallions (green onion), chopped

Procedures

1. Heat the oil in a large frying pan and add garlic and shallots. Stir-fry until brown (high heat). 
2. Add sliced pork and stir for 5 minutes. 
3. Turn the stove to medium heat and add oyster sauce, soy sauce, sugar, chicken soup base, and crushed pepper, stirring about 2 minutes. Add rice cooking wine. 
4. Add bamboo and fish sauce. Turn the stove to high heat and stir-fry for 10 minutes. Add chopped scallion. 
5. Taste and remove to a large dish to serve.
   

SHRIMP & SQUID SOUR SOUP AND VERMICELLI (Noum Banh Chok Tum Yum)

Ingredients (Serves 4) 

• 1½ packs of rice stick (vermicelli), follow the cooking instructions on the package 
• 1 lb of peeled shrimp, rinsed and drained 
• 1 lb of carving squid, rinsed and drained 
• 1 lb of white mushroom, washed and thickly sliced 
• 6 cups of water 
• 4 tablespoons of instant hot and sour paste (Tom Yum) 
• 1 tablespoon of tamarind soup base mix 
• 2 teaspoons of sugar 
• 1 teaspoon of chicken soup base mix 1 stalk of lemon grass, cut into 3 sticks and lightly smashed 
• 3 cloves of garlic, thickly sliced 
• 2 shallots, thickly sliced

Procedures

1. Boil the water in a soup pot. Add lemon grass, garlic, and shallot (high heat). 
2. Add mushrooms, sour paste, chicken soup base, tamarind soup base, and sugar to the boiling soup. 
3. Add shrimp and squid. Cover and bring to a boil (to your liking; do not over-cook the shrimp and the squid). 
4. Divide the noodles among individual serving bowls and top with hot soup.
   

CHICKEN AND CABBAGE SALAD (Nhorm Sach Morn Cheamoy Speycdourb)

 Ingredients (Serves 4)

• 1½ lbs of boneless and skinless chicken breast, washed and dried 
• 1 small white cabbage about 1¾ lbs, shredded, washed, and drained 
• 2 small carrots, peeled and shredded 
• 1 cup of mint 
• 1 teaspoon of salt 
• ½ cup of roasted peanuts, crushed 
• ½ cup of white vinegar 
• 2 tablespoons of sugar 
• 2 tablespoons of fish sauce 
• 4 cloves of garlic, finely chopped 
• 4 shallots, thinly sliced 
• 2 fresh red chilies, chopped

Procedures

1. Boil 4 cups of water and add chicken breasts and salt. Bring to a boil and cover the pot. Slow cook for 20-25 minutes. Remove the chicken and cool it down in a big salad bowl. Then use hands to split the meat out in small pieces. 
2. Mix vinegar, sugar, fish sauce, garlic, shallot, and chili in a small bowl. Pour over the chicken and toss. 
3. Add shredded cabbage, carrot, and mint. Toss and transfer to a large dish. 
4. Top with crushed roasted peanuts and serve.
   

STIR-FRIED BEEF & RICE NOODLE (Chhar Kuytiev Cut Sach Ko)

 Ingredients (Serves 4)

• 1 package of fresh rice noodle (2 lbs) 
• 1 lb of lean beef, thinly sliced, 2 inches in length 
• 1¼ lbs of green gai-lan (Chinese broccoli), washed and cut 1½ inches 
• 3 tablespoons of water 
• 2 tablespoons of vegetable oil 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of soy sauce 
• 2 teaspoons of sesame oil 
• 1 teaspoon chili oil 
• 2 teaspoons of dark soy sauce 
• ½ teaspoon of ground black pepper 
• 2 teaspoons of sugar 
• 2 teaspoons of cornstarch 
• 1½ teaspoon of chicken soup base 
• 1 inch ginger root, peeled and finely chopped 
• 4 cloves of garlic, finely chopped 
• 3 shallots, finely chopped

Procedures

1. Marinate the beef with ½ tablespoon oyster sauce, ½ tablespoon soy sauce, sesame oil, chili oil, 1 teaspoon of dark soy sauce, ground black pepper, sugar, cornstarch, and 1 teaspoon chicken soup base and keep in the refrigerator for 30 minutes. 
2. Boil the water in a pot and drop the cut gai-lai in for 1 to 2 minutes. Take out, rinse under cold water, and drain. 
3. Heat the oil in the frying pan (high heat); add half garlic, half shallot, and half ginger, stirring until brown. Add the marinated beef and pour in the water. Stir for 3 to 4 minutes and then add the cooked gai-lan.  
4. In another frying pan, heat the oil and add garlic, shallot, and ginger. Sauté until brown and add rice noodles. Add dark soy sauce, oyster sauce, soy sauce, and chicken soup base. Stir-fry for 5-6 minutes on medium heat. 
5. Transfer to a large dish, top with the stir-fried beef, and serve.
   

FRIED TILAPIA WITH LEMON GRASS (Trey Chian Kroung)

Ingredients (Serves 4) 

• 1 package (510 g/18 oz) of tilapia fillet
• 1 lime, washed and sliced 
• 2 tablespoons of vegetable oil 
• 3 tablespoons of chopped lemon grass 
• 5 kaffir leaves, washed and thinly chopped 
• ¼ teaspoon of salt 
• ¼ teaspoon of turmeric powder 
• ½ teaspoon of chicken soup base mix 
• ½ teaspoon of fish sauce 
• 2 fresh red chilies 
• 4 cloves of garlic, peeled 
• 2 shallots, peeled

Procedures

1. Marinate tilapia with fish sauce and chicken soup base. Refrigerate for 15-20 minutes. 
2. Crush lemon grass, kaffir leaves, salt, turmeric powder, chilies, garlic, and shallots with a mortar and pestle. 
3. Marinate tilapia with crushed lemon grass for 10-15 minutes. 
4. Heat the oil in a large frying pan and add tilapia. Fry about 4-5 minutes each side (medium heat).
5. Transfer to a large dish and top with sliced lime.
   

STIR-FRIED VERMICELLI (Chhar Misour)

 Ingredients (Serves 4)

• ½ lb of peeled shrimp, each shrimp cut into 3 pieces 
• ½ lb ground pork 
• 1 package (8.8 oz/250 g) of vermicelli, soaked about 1 hour and cut 5-6 inches in length 
• 1 package (6 oz) of bean curd sticks, soaked for 1 hour and cut into 1½-inch pieces 
• 1 package (3.5 oz) of Bunapi mushroom, separated 
• 1 small onion, peeled and thickly sliced
• 2 tablespoons of vegetable oil 
• 1 tablespoon of oyster sauce 
• 1 tablespoon of soy sauce 
• 1 teaspoon of fish sauce 
• 2 teaspoons of sugar 
• 1 teaspoon of chicken soup base mix 
• ½ teaspoon of ground black pepper 
• ½ cup chopped cilantro 
• 6 cloves of garlic, chopped 
• 4 shallots, chopped

Procedures

1. Heat the oil in a large frying pan (high heat). Add garlic and shallot and sauté until brown. Add ground pork and fry about 4 minutes. Then, add bean curd, oyster sauce, fish sauce, soy sauce, sugar, chicken soup, and pepper and stir for 3-4 minutes (medium heat). 
2. Add shrimp (high heat) and fry about 4-5 minutes. Then, add vermicelli, mushroom, and onion. Stir-fry about 3-4 minutes (medium heat). 
3. Taste and transfer to a large dish. Top with cilantro and serve.
   

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.