Food Recipe Network: Cambodian Foods

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Samlor Kor Ko

Recipes of Khmer
How to make Recipes that:

Ingredients:

# 1 Medium catfish or 1 kg fillet any kind fish
# � Chicken. Cut chunks bite size.
# 6 Cups of water.
# Pumpkin. Peeled and cut cubes.
# Long String Beans. Cut 2 inches in length.
# Egg plant. Peeled and cut an inch length.
# Collar green leaves, . spinach, or any green leaf vegetables that you like. Chopped.
# Garlic. Minced.

Preparation:

Using mortal and pestles to pounded and crushed garlic, lemon grass, chili pepper, turmeric powder and kaffir lime leaves together by hand, or blend in food processor till very fine.

Heat up a large soup pot. When it hot, add cooking oil.

Saut� mix spices with onion and chicken meat. Stirs well.

Seasoning chicken meat with fish sauce, pahok, roasted rice powder and sugar.

Pour 6 cups of water in the pot with chicken and cook till meat tender.

Add fish, pumpkin, sweet potato, and eggplant.

Stirs and simmering till fish and sweet potato tender.

Add string bean and collar green leaves or spinach.

Stirs gently so fish meat not break apart.[ by gocambodia]

Kdam Ktis (Crab Cream)

Ingredients:

# Pickled crab ( pickled kdam)
# Coconut cream
# Sugar
# Seasoning

Preparation:

Clean pickled crab, chopped leg, and take nail discard.

Mince garlic powder, carve green pepper to four pieces, and soak in the water.

When saucepan hot, put first coconut cream to decoct become thick, then put the pickled crab, sugar, seasoning, keep it for a few minutes.

Add chili, garlic then squeeze the lemon when you put into plate.[by gocambodia]

Vegetable Spring Rolls

Ingredients:

# Package fried tofu
# 2 Cups shredded taro root
# 2 Cups shredded Carrot
# 2 Cups shredded cabbage
# 1 Cup chopped yellow onion
# 4 Cloves garlic. Minced
# 1 Tablespoon soy sauce
# 1 Tablespoon sugar
# � Teaspoon black pepper
# 1 Package 25 pieces spring roll shells
# � Cup water
# 1 Tablespoon cornstarch
# 6 Cups cooking oil for deep fry spring roll

Preparation:

Put shredded taro root and carrot in a large bowl.

Mix and use your palms to squeezes out all the liquid.

Add tofu, onion, and garlic with taro and carrot.

Mix well. Season with sugar, soy sauce and black pepper. Set aside.

Mix water with cornstarch in a small bowl. Set aside.

Gently separate the spring roll shells.

Lay one sheet flat on a cutting board or plate, fill 1/3 of the shell with the mixed vegetables.

Wrap the vegetable filling in spring roll shell, roll it tight and seal the end with cornstarch water.

Heat 6 cups of cooking oil on high temperature. When hot, lower the temperature to medium. Turn spring rolls frequently and deep fry till golden brown.

Serve hot with sweet soy sauce.

Cray Fish Salad ( Shrimp Salad)

Ingredients:

# Shrimp
# Basil leaf
# Bean sprout
# Garlic
# Shallot
# Pahok
# Lemon
# Salt
# Fish sauce
# Sugar
# Seasoning

Preparation:

Chopped shrimp's moustache, tail and boil in hot water.

Roast garlic, Shallot, chili and then pound together.

Clean leaf basil, bean sprout well, boil in hot water, grill pahok put in small plate, squeeze the lemon, pour fish sauce, sugar, garlic (that pound already) stir together.

Mix shrimp, basil leaf, bean sprout, and pour pahok sauce

Immediately taste the result depend on your favorite.[go cambodia]

Treyras Curry

Ingredients:

# Treyras( kind of fish)
# Curry paste
# Lemongrass
# Red Chili
# Rumdeng (kind of ginger)
# Kchay (kid of ginger)
# Turmeric
# Chinese Parsley
# Garlic
# Shallot
# Coconut Cream
# Kapi
# Fish Sauce
# Salt
# Sugar
# Tamarind
# Eggplant

Preparation:

Clean triras (kind of fish) well, and cut into small pieces.

Eggplant need to peel the bark( keep some bark); then cut string bean.

Using mortal and pestles to pound stalk lemongrass, red chili, shallot curry paste powder after put kapi (little bit).

When saucepan hot, pour kreoung (all of the species that you already pounding) , meat of fish, first coconut cream to decoct after put kreoung ( all of the species that you already pounding) , meat of fish, second coconut cream, eggplant and string bean stir together.

Add fish sauce, sugar, salt, seasoning, tamarind (little bit) and keep it till tender.

Serve immediately with steamed rice.[ by gocambodia]

Samlor Ktis Tambaong (Samlor Ktis Bamboo Shoot)

Ingredients:

# Chicken
# Bamboo shoot
# Lemon grass stalk
# Red chili
# Salt
# Sugar
# Garlic
# Coconut cream
# Mint
# Rumdeng (kind of ginger)
# Turmeric
# Kaffir lime leaf
# Fish sauce
# Kapi
# Seasoning

Preparation:

Cut the chicken until be the small piece (chicken carve), and clean the leaves of mint (keep only leave).

Carved bamboo shoot and slice to medium for eat; then through its into port with boil water for third or fourth time in order to cut the Acid of bamboo shoot down; after bamboo shoot cooked please keep its in the plate or something else due to dried (non water).

Red chili (through away the pit); pounding with rumdeng (kind of ginger), garlic, smooth salt and little of kapi (if you want to add pahok is fine depend on yours).

Grate coconut and do the wring to dry due to make the easy condition to take the water coconut cream from, then take it (coconut cream) to steam with species; and wait until it come to be thick/large jar, after boil please throw the chicken in and do the stir as be good smelt and put the second coconut cream in the port for steam until the meat of chickenapproach be tender, after the boil of cooked been again please used the bamboo shoot, lemon grass, fish sauce, sugar, seasoning, kaffir lime leave.

At the end of cooking please do the waiting until boil again-cooked and do the test by your favorites, after take it down please through the mint on.[ by gocambodia]

Amok (Khmer Special Food)

Ingredients:
Meaty fis
h
# Coconut cream
# 1 egg
# Peanuts
# Red chili
# Garlic
# Galangal, cut small
# Banana leaves to make cups
# Lemon grass stalk
# Peel of kaffir lime
# Salt
# Kapik (a shrimp paste)
# Fish sauce
# Kaffir lime leaf, sliced thinly
# 3 cayenne peppers

Preparation:

First, make the kroeung, then slice the cat fish thinly and set aside. Remove from stem.

Slice the kaffir lime leaves and cayenne peppers thinly.

Stir the kroeung into 1 cup of coconut milk, and when it has dissolved, add the egg, fish sauce and sliced fish.

Then add the remaining coconut milk, and mix well.

Make the banana leave cups, then put in first and top with the fish mixture. Steam for about 20 minutes or until the coconut milk is solid, but still moist. Before serving top each cup with coconut cream and garnish with kaffir leaf and
cayenne peppers.[ by gocambodia]

Phlea Trey ( Phlea Fish)

Ingredients:

# Fish
# Lemon grass stalk
# Bean sprout
# Basil
# Salad
# Garlic
# Shallot
# Fresh green pepper
# Lemon
# Peanut
# Onion
# Pahok (fish-paste)
# Salt
# Fish sauce
# Sugar
# Seasoning
# Rumdeng (kind of ginger)

Preparation:

Cat of fish cut into small pieces (only fish meat), squeeze with salt and lemon sauce.

Clean basil, salad well, and bean sprout who need to through a tail away, grind peanut, slice stalk lemongrass, green pepper and onion carve to two pieces.

Roast rumdeng (king of ginger) then, pound it with garlic, chili powder.

Squeezes water out from fish, put fish meat in side a saucepan with rumdang (kind of ginger).

Add fish sauce, sugar, seasoning, immediately taste the result depend on your favorite.

Finally, put saucepan down, pour fish meat, bean sprout, lemongrass, peanut, green pepper, onion into saucepan then mix together.[by gocambodia]

Sach Ko Char Spei Khiev

Ingredients:

# � kg Lean beef, thinly sliced.
# 1 kg Chinese broccoli. Separate the stems and leaves, chopped.
# 2 Cloves garlic, minced.
# 1 Yellow onion, sliced.
# 2 Tablespoons cooking oil.
# 1 Tablespoon fish sauce.
# 1 Tablespoon soy sauce.
# 1 Tablespoon oyster sauce.
# 1 Tablespoon sugar .
# � Tablespoon cornstarch.
# � Cup of water.
# � Teaspoon black pepper

Preparation:

In a small bowl, mix cornstarch with water, oyster sauce, fish sauce and sugar. Set aside.

Mix the meat with garlic, and soy sauce in another small bowl. Set aside.

Heat up a wok or skillet on high temperature. When hot, pour cooking oil.

Saut� onion, broccoli stems and beef.

Add Chinese broccoli leaves. Stir and cover with lid for a few minutes.

Pour the mix sauce on top. Stir well till sauce thickens. Sprinkle with black pepper. [by gocambodia]

Sach Ko Luc Lac (Khmer Hot Beef Salad).

Ingredients:

# � kg Sirloin beef, sliced thin
# � Teaspoon soy sauce
# � Teaspoon fish sauce
# � Teaspoon sugar
# � Teaspoon salt
# � Teaspoon black pepper
# � Cup water
# 1 Tablespoon white vinegar
# 1 Tablespoon sugar
# � Teaspoon salt
# � Teaspoon salt
# � Tablespoon cornstarch
# 1 Small bunch lettuce, chopped 2 inches in length
# 1 Cucumber, sliced
# 2 Tomatoes, thinly sliced
# 1 onion (sweet onion), sliced
# 4 Cloves garlic, minced
# 3 Tablespoons vegetable oil

Preparation:

   1.

      In a large bowl, mix sliced beef with soy sauce, fish sauce, sugar, salt and black pepper, mix well and set a side.
   2.

      In a small bowl, mix water with vinegar, sugar, salt and cornstarch together, mix well and set a side.
   3.

      In a large plate or platter, arranges cucumber, tomatoes and � amount sliced onion, and put lettuce in the middle of plate, set a side.
   4.

      Heat up a wok in high temperature. When wok is hot, add oil, garlic, onion, marinated beef, stirs and cook beef to your liking.
   5.

      Add vinaigrette sauce with beef, stirs till sauce thicken.
   6.

      Serve immediately with rice.

Samlor MaCho Kreoung Sach Ko

Ingredients:

# Beef (good beef)
# Stalk lemon grass
# Rumdeng (king of ginger)
# Turmeric
# Red chili
# Kaffir lime
# Leaf (small sour orange)
# Fresh green pepper
# Garlic
# Shallot
# Salt
# Fish sauce
# Krasang (sour fruit)
# Peel of kaffir Lime
# Pahok

Preparation:

   1.

      Slice beef and small pieces.
   2.

      Using mortal and pestles to pound lemongrass, rumdeng (king of ginger), Turmeric, red chili, kaffir lime leaf (small sour orange), garlic, shallot, salt powder, and scratch krasang pound with kreoung (all of the species that you already pounding)
   3.

      Mix beef, kreoung (all of the species that you already pounding), pahok (mince) together on saucepan till dry water (non water).
   4.

      Pour water, decoct till the meat of beef approach be tender, put kaffir Lime (small sour orange), fresh green pepper (slice), pour fish sauce, sugar, seasoning.
   5.

      Immediately taste your soup and serve with steamed rice.
[by gocambodia]

Chicken Curry

Ingredients:

# 4 tablespoons tamarind juice
# 1 chicken, cut into 12 pieces
# 1 stalk lemongrass
# 2 kaffir lime leaves.
# 1 turmeric leaf (optional).
# coconut milk.
# 1 teaspoon salt.
# 2 teaspoons coriander seeds, lightly roasted.
# 8 shallots.
# 6 to 8 red chilies, sliced.
# 4 cm galangal root, peeledand sliced.
# 4 cm ginger, peeledand sliced.
# 2 cm turmeric, peeled and sliced.

Preparation:

   1.

      To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding some coconut milk to
       keep the paste turning if necessary. Transfer to a bowl and set aside.
   2.

       Pour the tamarind juice over the chicken pieces, mix well and marinate for at least 30 minutes.
   3.

       Heat the Spice Paste in a wok or wide saucepan over medium heat. Add the lemongrass lime leaves, turmeric leaf (if using),
       coconut milk and salt, mix well and bring slowly to a boil. Reduce heat to low and simmer uncovered �for about 10 minutes
       stirring constantly. Finally add the chicken and simmer for another 30 to 35 minutes, stirring constantly, until the chicken is
       tender.

   4.

       Serve immediately with steamed rice.
[by gocambodia]

Kapi Phav

Ingredients:

# Pork (Whole)
# Oil or render lard or grease fat
# Haibi (dried small shrimp and small child of octopus)
# Red chili
# Peanuts
# Garlic
# Shallot
# Kapi
# Fish sauce
# Sugar
# Rape tamarind
# Smoked fish

Preparation:

Pork (Whole) has to stewing or chop till come to small piece seem ground pork, then do the roast with oil or grease fat until cooked.

Garlic, Shallot to the Bompong (cause it to puffer or swell up by frying) until got the best smelt and also become to the red color, then pass the chili in; after seen, you might it out from port in order to keep its in the plate; Peanuts do the roast (toast peanuts) until cooked, and also leave the seed.

Pounding: first, take the red chilly in mortar in order to do the pounding till been to small piece; second, take the Haibi, smoked fish, garlic, shallot to do the same style in mortar, and roast peanuts, pork, kapi (little) are the finally of pounding in mortar.

Take the oil on port and wait until oil come to hot, then through all of the species that you already pounding into the port
together; pour the fish sauce, rape tamarind (take the seed out) who did with the warm fire and through the coconut cream (it must be boil on the same time of number four method), and do the stir until dried; at last is take it in casserole dish or something that you wish such as plate, dinner plate, bottle or so on.[by gocambodia]

Khmer Foods

Khmer cuisine is closely related to her neighboring countries Vietnam, Laos and Thailand. Event though it is similar, but there are many special foods in Cambodia like Amok, Tirk Kreoung, Curries, Lap, Phlea, Samlor Kor Ko, Sach Ko Luc Lac, Bok Svai Kchei, Samlor Macho, and some Khmer foods who make with pahok like pahok kreoung ktis, pahok ktis, kapi phav, and so forth; that usually Cambodian people used for. Anyway, in order to make the convenience situation for your Khmer cooking, we would like to point the method out on making. After meanwhile if the mistake or misunderstand of us come up on your mind please let us to send in; we are so fresh of your advice as well as your ideas.[bgocambodia]

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