Tag: Cambodia

Khmer Wing Bean Salad – How to Cook Cambodian Food


An old Cambodian favorite featuring popular local vegetable wing beans, paired with other local vegetables for a crisp and crunchy salad with a tangy sauce.

Ingredients:
100g Wing Beans
250g Chicken
50g Mint
50g Peanuts
50g Coconut Flesh
2 Limes
1 Red Onion
2 Red Chillies
2 Sticks Lemongrass
Fish Sauce, Salt, Chicken Stock

Recipe:
1. Slice wing beans, limes, mint, red onion, lemongrass & red chillies
2. Heat coconut flesh in pan
3. Add a large pan of water to the boil and add chicken
4. In a pestle and mortar add peanuts, salt and sugar and start to pound
5. Add red onion and lime juice and continue mixing
6. Add fish sauce and mix sauce well
7. Take cooked chicken from heat and cut into bite-sized pieces
8. Add chicken to mixing bowl with wing beans
9. Add toasted coconut flesh, more peanuts, mint, sliced onion, chillies & lemongrass
10. Add sauce and mix well
11. Serve fresh, enjoy!

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Somlor Machu Kroeung with Pork Ribs – How to make Cambodian Cuisine


A popular and classic Khmer recipe, using a local curry paste or Kroeung to flavour a stew or broth made with pork ribs and given a sour note with tamarind. Serve with rice as a stew or on its on as a broth.

Ingredients:
500g Pork Ribs
200g Morning Glory
100g Fresh Tamarind
Lemongrass
Kaffir Lime
Garlic
Turmeric
Galangal
Red Chillies
Fish Sauce & Salt

Recipe:
1. Chop morning glory and add to bowl of water.
2. Chop lemongrass, chillies, turmeric and galagal, kaffir lime and garlic together and add to pestle and mortar.
3. Crush together to create fine curry paste kroeung.
4. Chop down pork ribs to small portion size.
5. Add large pan to heat and add oil and then the curry paste.
6. Add pork ribs and make sure well covered with paste.
7. Stir well and season.
8. Add fish sauce, tamarind and water to cover all.
9. Allow to boil and then leave to simmer.
10. Finally add morning glories and mix in.
11. Serve as a stew with rice or as a soup.
12. Enjoy!

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Khmer Fried Pork Basil & Poached Egg – How to Cook Cambodian Cuisine


Popular all over SE Asia and particularly in a Thai dish called Pad Krapow this simple Khmer recipe uses ground pork mixed with holy basil and chilli to create a balanced flavor which is further bound by the addition of a poached egg.

Ingredients:
300g Pork
100g Holy Basil
4 Small Red Chillies
1 Garlic
1 Egg
Oyster Sauce
Vinegar
Salt, Sugar, Chicken Stock

Recipe:
1. Peel and chop garlic and chillies
2. Slice pork and then chop to fine ground
3. Add garlic to heated pan with oil
4. Add minced pork and stir well
5. Add chillies, oyster sauce and season with salt etc.
6. When pork has browned add the holy basil and stir in
7. In a separate pan, add water to the boil
8. Add vinegar and use a whisk or spoon to create a whirlpool effect.
9. Now quickly, but gently add the egg to poach.
10. Plate up the pork and basil and then add poached egg.
11. Eat immediately, enjoy!

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Fried Fish with Soy Beans & Ginger – How to Cook Cambodian Cuisine


A popular dish using Khmer river fish and a strong ginger flavor from one of the best local ingredients. Fermented soy beans give an extra element and a uniquely Cambodian flavor.

Fried Fish with Soy Beans & Ginger

Ingredients:
300g River Fish (divided into 4 large pieces)
200g Fermented Soy Beans
50g Fresh Ginger
1 Whole Garlic
Salt

Recipe:
1. Chop ginger and garlic
2. Make slices in the fish to score
3. Move fish into bowl and rub in salt
4. Heat pan and add oil then add fish
5. Fry until just cooked and then remove
6. In same same add chopped garlic and ginger and stir
7. Add half the fermented soy beans, mix well and add the rest
8. Stir and season as it cooks
9. Add back the fish and spoon over the sauce as it all cooks
10. Add fish to plate and add sauce on top
11. Enjoy!

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Khmer Lime Marinated Beef Salad – How to Cook Cambodian Cuisine


A Cambodian classic made with raw beef marinated and lightly cooked in lime juice. This salad offers the best of classic local ingredients with a punchy sauce and delicious beef.

Ingredients:
250 g beef
100 g long beans
1 green pepper
1 green tomato
1 red onion
2 limes
1 cucumber
3 red chillies
2 sticks lemongrass
50 g Khmer saw tint
Fish sauce
Salt

1. Slice the green pepper, cucumber, green tomato, long beans, red onion, lemongrass, saw mint, red chillies and add to mixing bowl
2. Cut limes in half
3. Cut beef into very fine slices
4. In a pan, season beef with salt and fish sauce and then squeeze lime over
5. Stir well and add fish sauce to taste
6. Move pan to the hob and heat gently, cooking for only a few minutes and stirring continuously
7. Pour the beef mixture over chopped salad
8. Carefully mix all together
9. The dish should be served fresh
10. Enjoy!

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Khmer Wing Bean Salad – How to Cook Cambodian Food


An old Cambodian favorite featuring popular local vegetable wing beans, paired with other local vegetables for a crisp and crunchy salad with a tangy sauce.

Ingredients:
100 g wing beans
250 g chicken
50 g mint
50 g peanuts
50 g coconut flesh
2 Limes
1 Red Onion
2 Red Chillies
2 sticks lemongrass
Fish sauce, salt, chicken stock

Recipe:
1. Slice wing beans, limes, mint, red onion, lemongrass & red chillies
2. Heat coconut flesh in pan
3. Add a large pan of water to the boil and add chicken
4. In a pestle and mortar add peanuts, salt and sugar and start to pound
5. Add red onion and lime juice and continue mixing
6. Add fish sauce and mix sauce well
7. Take cooked chicken from heat and cut into bite-sized pieces
8. Add chicken to mixing bowl with wing beans
9. Add toasted coconut flesh, more peanuts, mint, sliced onion, chillies & lemongrass
10. Add sauce and mix well
11. Serve fresh, enjoy!

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Stir Fried Chinese Broccoli (Gai Lan) – Cantonese Style Recipe


This vegetable, sometimes called Chinese Kale is known as Gai Lan in Chinese. It is similar to but smaller than broccoli, features thick, glossy blue-green leaves and thick stems with flower heads.

We are cooking in the Cantonese style, blanching first before stir frying with sesame oil and oyster sauce.

Ingredients:
500g Chinese Broccoli (Gai Lan)
7 Small Red chilies
1 Bunch Garlic
Salt, sugar, chicken stock (for seasoning)
Oyster Sauce
Sesame Oil

Recipe:
1. Add a pan over heat with some water
2. Add a drop of cooking oil and a pinch of salt to the water
3. Once water is boiling add the broccoli, then blanch for a couple of minutes
4. Remove the broccoli into a prepared bowl of ice water
5. The frying pan can be cleaned & returned empty to the heat
6. Add sesame oil and oyster sauce and bring to boil
7. Add chopped garlic and red chili
8. Season with salt, sugar and stock
9. Stir well
10. Add the Chinese broccoli back to the pan.
11. Stir fry and ensure well covered in sauce
12. Remove to plate and serve with chopsticks
13. Enjoy!

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Khmer Style Pork Stuffed Tomatoes – How to Cook Cambodian Cuisine


A twist on the Cambodian stuffed gourd and cucumber dishes, a stuffed tomato dish! With the best of local seasonings and Khmer pork, topped with a simple but well seasoned broth. Delicious and simple to make.

Ingredients:
300 g of Pork
4 Large Tomatoes
1 Red Onion
4 Spring Onions
Pepper, Salt, Chicken Stock, MSG

Recipe:
1. Hollow out tomatoes
2. Finely chop the pork and add in red onion
3. Season this mix with salt, pepper etc
4. Stuff all tomatoes with the pork mix
5. Add spring onion and seasoning to a pot of water and bring to the boil
6. Carefully add stuffed tomatoes to the broth
7. Allow tomatoes to cook, without overcooking
8. Add to bowl and pour broth around
9. Enjoy!

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Khmer Prohok Ktis – How to Cook Cambodian Cuisine


A classic Khmer dish featuring Prohok, a very popular & pungent local fermented fish that Cambodians describe as Cambodian Cheese. This recipe balances the flavor of the prohok with other ingredients, a star of ‘real’ Cambodian food.

Ingredients:
100g Prohok Fish
300g Pork
100g Peanuts
1 Garlic
6 Small Red Chillies
400g Fresh Coconut Milk
50g Dried Red Chillies
100g Pea Eggplants
100g Small Eggplants
100g Wing Beans
100g Long Beans
3 Kaffir Lime Leaves
4 Sticks Lemongrass
50g Turmeric
50g Galangal
3 Small Limes

For Seasoning: Pepper, Salt, Chicken Stock

For dipping vegetables:
1. Chop the long beans, wing beans, and eggplants to dipping size.
2. Make a paste with lemongrass, turmeric, galangal, garlic and chilli.
3. Add paste along with chopped dried chilli to a heated frying pan with oil. Mix together.
4. Add a little of the coconut milk along with kaffir lime.
5. Add salt and sugar to season.
6. Add finely chopped prohok and stir well.
7. Add ground pork and stir well.
8. Add pea eggplants, extra chillies, and squeeze in the juice from the limes.
9. Continue stirring so well mixed then add remaining coconut milk.
10. Allow to simmer and thicken.
11. Serve with chopped dipping vegetables.
12. Enjoy!

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Chicken in the Mountain – How to Cook Cambodian Cuisine


Chicken In The Mountain

Chicken In The Mountain is a fusion dish using the best of western vegetables along with local Cambodian spices and fresh free-range Cambodian chicken. A delicious and very easy stew.

Ingredients:
250g Chicken
100g Spring Onion
1 Courgette (Zucchini)
1 Onion
4 Red Tomatoes

Recipe:
1. Cut the tomatoes into slices
2. Chop Zucchini
3. Peel and chop onion
4. Chop spring onion
5. Cut chicken into serving size
6. Heat oil in pan
7. Add onions and stir well
8. Add courgette and tomato and stir again
9. Add salt and chicken stock to season
10. Add a little water to create a sauce
11. Add the sliced chicken breast
12. Cover the chicken with juice from the sauce
13. Allow time for the chicken to cook and the sauce to thicken
14. Serve and enjoy

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