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.