Cambodian Recipes

Cambodian-style Fish Poached in Coconut Milk http://www.food.com/recipe/cambodian-style-fish-poached-in-coconut-milk-432721 450g fish (firm, white flesh cut into 2cm chunks) 3 cloves (peeled) 1 red onion (small, roughly chopped) 3cm (fresh, peeled and roughly chopped) 2 lemongrass stalks trimmed and finely sliced 1 teaspoon (finely sliced or ½ teaspoon turmeric powder) 1 teaspoon paprika 2 tablespoons fish sauce 1 tablespoon brown sugar 400g coconut milk 4 kaffir lime leaves 1 lemon (juice of) Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended. Add the coconut milk and process until thoroughly blended. Transfer the coconut mixture to a heavy-based pan. Crush the kaffir lime leaves in your hand to release their aroma and add them to the pan. Bring the coconut mixture to the boil and reduce to a gentle simmer and cook for 10 minutes, to allow the flavour to infuse and the liquid to reduce slightly. Add the fish chunks and poach gently for 4-5 minutes. Stir through the lemon juice, then transfer to serving bowls. Grilled Curry Chicken Skewers http://www.food.com/recipe/grilled-curry-chicken-skewers-241513 1lb chicken tenders or 1lb chicken breast, cut into long strips 3 garlic cloves, minced 12 stalks green onions, minced 2 tablespoons fresh lemongrass, minced 2 tablespoons 1 tablespoon honey or 1 tablespoon light brown sugar 1 tablespoon soy sauce 2 teaspoons fish sauce 2 teaspoons fresh lime juice 1 teaspoon paprika ¼ teaspoon black pepper 01 Cambodian Recipes

¼ cup water 2 tablespoons vegetable oil In a large bowl or ziplock bag, put chicken, garlic, onion, lemon grass, curry powder, sugar, soy sauce, fish sauce, lime juice, paprika, black pepper and water, mix well, add vegetable oil, mix well. Refrigerate overnight (or at least 4 hours). When ready to cook, skewer chicken with soaked wooden skewers and cook on grill with low heat till both sides are golden brown. (About 10 minutes – too long and the chicken will be sawdust dry.) Serve hot as appetizer with mango salsa. Elephant Walk Sweet Beef Stew (Khar Saiko Kroeung) http://www.food.com/recipe/elephant-walk-sweet-beef-stew-khar-saiko-kroeung-278135 2lbs boneless beef steak, cut into 1 ½-inch cubes ½ cup peeled thinly sliced gingerroot (about 2 ounces) Paste 3 dried chillies, soaked, seeded and deveined 3 garlic cloves, coarsely chopped 1 large , coarsely chopped ½ cup water Stew 5 tablespoons vegetable oil 3 tablespoons sugar 2 tablespoons fish sauce 1 tablespoon mushroom soy sauce 1 teaspoon salt 1 teaspoon fresh ground pepper 1 cup chicken broth 1 cup green coconut juice ¼ cup tamarind juice Fresh stem, for garnish Cucumber, slices Put the beef in a medium bowl. Grind the ginger slices with a mortar and pestle, adding them a few at a time until you have extracted most of the juice, or use a mini-chop to make a wet paste. Squeeze the juice from the fibres (you should have 1 ½ to 2 tablespoons) and stir it into the beef; discard the ginger solids. Let the beef marinate for at least 10 minutes. Meanwhile, make the paste: blend all the ingredients in a blender until smooth, 2 to 3 minutes. Heat the oil in a large pot over medium-high heat. Add the paste and cook, stirring occasionally, until the flavours are released, about 2 minutes. Stir in the beef, sugar, fish sauce, soy sauce, salt, pepper and broth. Bring to a boil, reduce the heat to low and simmer, partially covered, until the liquid is reduced by half, about 40 minutes. 02 Cambodian Recipes

Add the coconut and tamarind juices and cook for another 20 minutes. If the sauce is too thin at this point, increase the heat and reduce further; the sauce should be fairly thick. Garnish with coriander sprigs and serve with cucumber slices and rice. Poat Dot – Cambodian Grilled Corn http://www.food.com/recipe/poat-dot-cambodian-grilled-corn-38475 6 ears corn, husks and silk removed 2 tablespoons vegetable oil 2 tablespoons fish sauce 2 tablespoons water 1 ½ tablespoons sugar 1 teaspoon salt 2 green onions, white parts only, thinly sliced Vegetable oil, for brushing Prepare charcoal grill or preheat an ungreased cast-iron skillet over medium heat. Very lightly brush the corn with oil and set on the grill rack or in the skillet. Cook, turning every 2-3 minutes, until the kernels are tender and nicely charred, 12-15 minutes total; keep warm. Meanwhile, in a bowl stir together the fish sauce, water, sugar and salt until it is dissolved. Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not smoking. Carefully pour liquid mixture in (it may sputter a bit so watch out); add the green onions and simmer until the sauce begins to thicken, about 30 seconds; remove from heat and cool. Brush cooked corn with the sauce and serve. Sweet & Sour Tofu Salad http://asiarecipe.com/cambodia/cambodian-vegetarian-dishes.html 2tbsp vegetable oil 1 garlic clove, crushed 500g/1lb tofu (bean curd), cubed 1 onion, sliced 1 carrot, cut into julienne strips 1 stick celery, sliced 2 small red (bell) peppers, cored, seeded and sliced 250g/8oz mangetout, trimmed and halved 125g/4oz broccoli, trimmed and divided into florets 125g/4oz thin green beans, halved 2tbsp sweet soy sauce 03 Cambodian Recipes

1tbsp tamarind concentrate 1tbsp soy sauce 1tbsp tomato puree 1tbsp light soy sauce 1tbsp chilli sauce 2tbsp sugar 1tbsp white vinegar Pinch of ground star anise 1tsp cornflour 300ml cups water Heat the vegetable oil in a large, heavy-based frying pan or wok until hot. Add the crushed garlic and cook for a few seconds. Add the tofu in batches and stir-fry over a gentle heat, until golden on all sides. Remove with a slotted spoon and keep warm. Add the onion, carrot, celery, red pepper, mangetout, broccoli and green beans to the pan and stir-fry for about 2-3 minutes or until tender-crisp. Add the oyster sauce, tamarind concentrate, fish sauce, tomato puree, soy sauce, chilli sauce, sugar, vinegar and star anise, mixing well to blend. Stir-fry for a further 2 minutes. Mix the cornflour with the water and add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly. Serve the salad immediately, warm. Easy Banana Fritters (makes about 20) http://khatiya-korner.com/blog/2010/03/12/easy-banana-fritters 2 large over-ripe bananas (or 3 medium size) ½ cup sugar A pinch of salt A dash of pure vanilla extract 1 ½ cup self raising flour, sifted ¼ cup of oil for frying Mash bananas and set aside. In a mixing bowl add flour, sugar, salt, vanilla extract, mashed bananas. Use a fork or a whisk to mix them all together making sure that the overall mixture is neither too dry nor too wet. Heat the oil and turn it back down to medium then drop tablespoonfuls of the mixture into it. Flip and fry until both sides turns a golden brown, scoop it up and drain it well. 04 Cambodian Recipes

Num Tirk Doung (Coconut Pound Cake) http://asiarecipe.com/cambodia/cambodian-desserts.html 4 eggs 2 cups plain flour ½ cup melted butter ½ cup coconut milk ¼ cup fresh or frozen unsweetened, shredded coconut 1½ cup sugar 2 tablespoons pure vanilla extract ½ teaspoon baking powder ¼ teaspoon salt Preheat oven to 325◦F. In a mixing bowl, cream butter and sugar together. Add egg, one at a time to butter sugar. Mix well. Add vanilla, baking powder, salt and coconut milk. Add plain flour and shredded coconut. Grease cake pan with cooking oil and sprinkle some flour at the bottom of cake pan. Pour the cake batter into the cake pan. Bake for 1 ½ hours. Remove from the oven, wait till cake cools off before taking it out of the cake pan. Serve with tea or coffee.

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