i know : Cambodian Food

Showing posts with label Cambodian Food. Show all posts

Khor Trey Ros Nung Saik Chrouk (Caramelized White Fish)

Ingredients:

1 Kg (2 lbs) White Fish Fillets - tilapia

60 ml (1/4 Cup) Fish Sauce

1 Tbsp Soy Sauce

2 Tbsp Olive Oil

5 Cloves Garlic - finely chopped

1 Tablespoon Sugar

Ingredients:

Garlic Cloves, chopped
1 Red Onion, chopped
5cm (2-in) Krachai (Fresh Root Ginger), chopped
Tbsp chopped Lemon Grass or 2 teasp Ground Lemon Grass
½ tsp Ground Turmeric
½ tsp Curry Masala or Thai red-curry paste

Ingredients:

500 gm (~1 lb) ground shrimp
1 clove garlic
2 chopped green onions
1/4 tsp soy sauce
1/2 tsp fish sauce
1/4 tsp sugar

Ingredients:

1 tbsp Vegetable Oil
2 tbsp Sugar
4 Garlic Cloves, crushed

Ingredients :

1920 ml (8 cups) water
1 Package yellow egg noodle (mee) or white rice noodle (katiev)
250 gm (~½ lb) Bean sprouts
A handful of mixed herbs ( cilantro, sweet basil leaves and mint)
1 Fresh Lemon or lime, sliced
500 gm (~1 lb) Chicken neck bones

Ingredients:

150 g fresh fish
60 ml (1/4 cup) minced pork
1 1/2 Tbsp prahok
60 ml (1/4 cup) coconut cream
120 ml (1/2 cup) coconut milk
120 ml (1/2 cup) water

Ingredients:

Squid

2 medium sized squids, cleaned, wings set aside for stuffing and tentacles for further processing
50 g rice flour
salt and pepper
oil for deep frying

Ingredients :

1 Package rice vermicelli noodle
2 litres (~8 cups) water
1 Kg (~2 lb) Filet Snake head fish, basa fish or catfish
1500 ml (~6 Cups) water
4 Cloves garlic, minced

Ingredients:

500 gm (1 lb) Chicken
1200 ml (5 cups) Water
1 White potato

This dish is so common at Angkor. In the wet season the children living in and around the heritage site will be carrying large plastic buckets with a little water and hopefully lots of frogs. You see them darting off along the sandy paths leading to temples and pouncing on the fleeing frogs. This food appears bountiful and is extremely delicious.

Ingredients

1 kg (~2lbs) Chicken wings (cut wings at joints)
2 tbsp Cooking oil
4 cloves Garlic (minced)
1/4 cup Lemon grass (minced)
1 tsp Turmeric powder

Tirk Trei Pa`em (Khmer Sweet & Sour Dressing)

This dip or sauce with very minor variation, is seen extensively throughout Vietnam, Laos, Thailand and Cambodia. It is generally attributed to Vietnam without malice or contest. The naming of the product has been changed for the various countries. - See more at: http://ediblyasian.info/recipes/tirk-trei-pa-em-khmer-sweet-sour-dressing-#sthash.nozhlYBi.dpuf