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.
   

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.