Tirk Kreoung ( Khmer)

Tirk Kreoung ( Khmer)
 

 Ingredients:

1 kg Fillet of catfish, any meat fish   3 Cloves garlic, minced. ½ Cup fresh or frozen fresh. 3 Chopped hot chili pepper. 2 Tablespoons vegetable oil. 1 Tablespoon sugar. Tablespoons fresh lime. ½ Cup creamy style pickle fish. A handful of chopped sweet basil leaves. ½ Cup unsalted roasted peanut, crushed.

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 Preparation:

1. First, Grilled or boiled fish.
2. When fish cooked, put fish in a large bowl and use a fork to break up fish meat.
3. Using mortal and pestles to pounded on garlic, lemongrass and hot chili pepper together.
4. Add oil, prepared lemon grass mixture and fish, stirs well in a small sauce-pan.
5. Add water, sugar, lime juice and creamy pickle fish. stirs well and simmering till sauce bubbling.
6. Add sweet basil leaves, stirs and remove from heat. Top with peanut before serve.

Amok (Khmer Special Food)

Amok
(Khmer Special Food)
 

 Ingredients:

Meaty fish 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

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 Preparation:

1. First, make the kroeung, then slice the cat fish thinly and set aside. Remove from stem.
2. Slice the kaffir lime leaves and cayenne peppers thinly.
3. Stir the kroeung into 1 cup of coconut milk, and when it has dissolved, add the egg, fish sauce and sliced fish.
4. Then add the remaining coconut milk, and mix well.
5. 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.

Pahok Kreoung Ktis

Pahok Kreoung Ktis
 

  Ingredients:

Pahok Pork Smoked fish Coconut cream Peanut Lemon grass Red chili Turmeric 2 Cloves garlic, Mince Fish sauce

Peel of kaffir lime( kind of Orange) Chinese parsley Cucumber Seasoning Krasang Scrip eggplant( king of eggplant) String bean Cabbage Sugar

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  Preparation:

1. Mix together pahok (mince) and pork.
2. Using mortal and pestles to pounded, and crushed garlic, red onion, Chinese parsley, lemon grass, chili pepper, turmeric, red Chili powder and pounded krasang ( a large spiny tree with flat, round, sour fruit) with kreoung (all of the species that you already pounding).
3. Grind meat of smoked fish, and roast peanut powder.
4. Decoct coconut cream then, stir pork , kreoung ( all of the species that you already pounding), smoked fish, peanut, pour fish sauce, sugar, seasoning till dry water (non water).
5. Put it in bowl and serve with rice.

Khmer Hot Beef Salad

Sach Ko Luc Lac
(Khmer Hot Beef Salad).
 

  Ingredients:

½ kg Sirloin beef, sliced thin ½ Teaspoon soy sauce ½ Teaspoon fish sauce ½ Teaspoon sugar ¼ Teaspoon salt ¼ Teaspoon black pepper ¼ Cup water 1 Tablespoon white vinegar 1 Tablespoon sugar ¼ Teaspoon salt

¼ Teaspoon salt ½ 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

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  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 ½ 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.

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, peeled     and sliced. 4 cm ginger, peeled     and sliced. 2 ½ cm turmeric, peeled     and sliced.

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  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.