Samlor MaCho Kreoung Sach Kor

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

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  Preparation:

1. 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.
2. 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.
3. 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.
4. 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.

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 ¼ Teaspoon black pepper 1 Package 25 pieces spring roll shells ½ Cup water 1 Tablespoon cornstarch 6 Cups cooking oil for deep fry spring roll     Preparation: 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.