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.
   

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.
   

SPICY SEAFOOD AND PINEAPPLE (Chhar Kroung Samot Chiamoy Mnourse)

 Ingredients (Serves 4)

• 1 package (1 lb) of carving squid 
• ½ lb of peeled shrimp 
• 1 20-oz can (1 lb, 4 oz) of pineapple chunks 
• 1 small red onion 
• 1 8-oz package of baby bella mushrooms 
• 1 tablespoon of vegetable oil 
• 2 teaspoons of crab paste 
• 2 teaspoons of chili garlic sauce 
• 2 teaspoons of oyster sauce 
• 2 teaspoons of sugar 
• 1 teaspoon of fish sauce 
• 1 teaspoon of chicken soup base mix 
• 2 teaspoons of cornstarch 
• 4 cloves of garlic, chopped 
• 3 shallots, chopped 
• 3 stalks green onion, cut 1½ inches in length

Procedures

1. Heat the oil in a large frying pan. Add garlic and shallot and sauté until brown (high heat). Then add shrimp, squid, crab paste, chicken soup base, oyster sauce, fish sauce, sugar, and chili garlic sauce. Stir for 3 minutes and transfer to a dish. 
2. Add in cornstarch and pineapple, including juice. Let it boil about 6-7 minutes, stirring occasionally. Then add mushrooms and red onion. Stir-fry for 3 minutes. 
3. Add shrimp, squid, and green onion. Give them a toss and taste. 
4. Transfer to a large dish and serve.
   

FRESH PRAWNS LIME SOUP (Samlor Jrourk Bangcong)

Ingredients (Serves 4) 

• 2¼ lbs of fresh large shrimp, cleaned and peeled 
• 8 cups of water 
• 2 tablespoons of chopped cilantro 
• 4 tablespoons of lime juice 
• 2 teaspoons of fish sauce 
• 1 teaspoon of chicken soup base mix 
• 2 teaspoons of salt 
• 2 scallions (green onion), chopped into small pieces 
• 1 stalk of lemon grass, cut into 3 pieces, about 15 inches per piece 
• 3 cloves of garlic, thickly sliced 
• 2 shallots, thickly sliced 
• 1 fresh red chili, thickly sliced

Procedures

1. Boil the water in a soup pot (high heat). Add lemon grass, garlic, and shallot and bring to a boil. Then, add the shrimp and boil about 2-3 minutes. 
2. Over medium heat, add salt, fish sauce, and chicken soup base, letting it boil for 2 minutes. 
3. Add lime juice and chili. Taste and transfer to a big bowl. Top with chopped scallion and cilantro.
   

STEAMED JICAMA ROOT ROLLS (Bor Bearc)

Ingredients (Serves 4) 

• 1 pre-packed (12 oz/340 g) salad roll wrapper 
• ½ lb of peeled shrimp 
• 4 Chinese sausages 
• 4 large eggs, beat well, fried, and cut into long, skinny slices 
• 1 jicama root (about 2 lbs), peeled, shredded, and steamed for 10 min. (medium heat) 
• 1 bulb of green lettuce, washed 
• 2 cups of fresh mint leaves 
• ½ cup of roasted peanut, crushed 
• ½ cup of hoisin sauce 
• ¼ cup of white vinegar 
• ¼ cup of water 
• 2 tablespoons of peanut butter 
• 2 teaspoons of chili garlic sauce 
• 1 teaspoon of vegetable oil 
• 4 cloves of garlic, finely chopped 
• 3 shallots, finely chopped

Procedures

1. Heat a little bit of vegetable oil in a frying pan over medium heat. Add shrimp and stir them about 2-3 minutes. Transfer the shrimp to a dish to cool down. Then, crush them. 
2. Put Chinese sausages in a small pan and add a little water. Cover the lid and cook them for 12-13 minutes over medium heat. Take them out and let them cool down. Then, thinly slice them. 
3. Dip one salad roll wrapper in a big bowl of warm water. Then, take the wrapper out and spread it on a large dish and add green leaf, mint, steamed jicama root, long, skinny sliced fried egg, shrimp, Chinese sausages, and crushed peanuts on top of the wrapper. Roll it the same way you roll a spring roll, except you do not need to use the egg to seal it. Water alone will do the job.

Dipping Sauce

Heat the oil in a small saucepot over medium heat and add garlic and shallot. Then, stir it about 1-2 minutes and add hoisin sauce, peanut butter, vinegar, water, and chili garlic sauce. Bring to a boil and taste. Dip the rolls into the sauce to enjoy.