Kroeung Khmer
Khmer Lemongrass Paste
Ingredients:
100 g
lemongrass stalk,
finely sliced
10 g turmeric, chopped
or dried ground
galangal, chopped
20 g
2 cloves
garlic 10 leaves kaffir lime leaf
10 g
½ tsp
lesser ginger,
chopped
salt
Kroeung is traditionally made using a mortar and pestle however a food processor can be used Fresh turmeric may be
Instructions:
Thinly slice the lemongrass, turmeric, galangal, kaffir lime leaves, lesser ginger and garlic. Finely pound or grind all the ingredients, except lemongrass and salt. Add the lemongrass slices and pinch of salt, to taste, into the paste.
Storage:
In small bags or sealed containers. Can be kept in the freezer for up to three months.
Kaffir Lime Leaves
Lesser Ginger

#food

Kroeung Khmer

0 comment

Like comment

Share

Write a comment......

 Num Banh Chok Kampot
Kampot Rice Noodles
Ingredients:
1½ kg num banh chok (cooked Khmer rice noodles)
4 tbsp dried shrimp,
ground or crushed
4 tbsp 20 g roasted peanut, crushed Khmer basil (mint may be used in place)
100 g
cucumber, finely sliced toek trei bok (see pg 10)
For coconut cream: 1 cup coconut milk A pinch of salt
Condiments:
salt, bird's eye chilli, dried chilli flakes or powder, lime.
Instructions:
 For 4-6 servings
Bring the coconut milk with a pinch of salt to a bail then set aside to cool down.
Place the cooked rice noodles in a medium sized bowl Top with the cucumber slices and ground dried shrimps (any other preferred vegetables can be added).
Garnish with the basil and crushed roasted peanuts. Add one spoon of coconut milk and three spoons of toek trei bok and serve. Mix well together prior to eating.

#food

Num Banh Chok Kampot

0 comment

Like comment

Share

Write a comment......

 

Num Banh Chok Khmer
Cambodian Rice Noodles
Ingredients:
1½ kg num banh chok
(cooked Khmer rice noodles)
500-700 g freshwater fish
3 tbsp
kroeung (see pg 8)
4 cup coconut milk
50 g prahok (fermented fish) or
anchovy
1½ tbsp palm sugar
2 tbsp white sugar
3 tbsp fish sauce
3 tbsp salt
Vegetables:
Banana blossom, sesbania, cucumber,
long green bean, bean sprouts, water Lily and cabbage are most commonly used.
Condiments:
Salt, bird's eye chilli, dried chilli flakes
or powder and lime.
Instructions:
For 4-6 servings
Bring 2-2.5 l water to a boil, lower heat and add in the fish. Once the fish is cooked, remove it from the stock. Set the stock aside and debone the fish Pound the kroeung, sugar, salt and fish flesh together.
Next, bring the fish stock to a boil, then add in the prahok, coconut milk, fish mixture, salt, fish sauce and palm sugar, Bring the broth to a boil once more. Serve hot with fresh vegetables, cooked Khmer noodles "Num Banh Chok" and condiments.

#food

Num Banh Chok Khmer

0 comment

Like comment

Share

Write a comment......

 

Num Ple Ay Palm Sugar Rice Cake
Ingredients:
for dough:
105 g glutinous rice flour
45 g rice flour
130 ml warm water
for filling:
80 g
For 4 servings
Instructions:
Mix the glutinous rice flour and rice flour together with warm water and stir until well mixed. Cover the dough with foil or a towel for 5 minutes. Cut and roll the dough into thumb-sized balls and squeeze them flat. Wrap them around palm sugar pines and gently roll them into small balls.
Boil a small quantity (so as to not overcrowd) in water. Stir gently continuously and boil until the balls float. Place the cakes on banana leaf or in a bowl. Garnish with the grated coconut and sesame. Serve cold.
hardened palm sugar, cut in small pieces
for topping:
2½ tbsp roasted white
sesame seed
grated coconut

#food

Num Ple Ay Palm Sugar Rice Cake

0 comment

Like comment

Share

Write a comment......