[Food] Grilled Khmer Beef

Ingredients for Kreurng (lemon grass paste):
Lemon grass, kaffir lime leave, dried red sweet pepper, garlic, ombel(salt), and turmeric root.  

Ingredients:
1kg thin sliced beef
1 spoon lemon grass paste (from the above)
1 table spoon sugar
1 table spoon oyster sauce
1 table poon of fish sauce
1/4 teaspoon salt
2 spoon rice wine
1 teaspoon black pepper a handful of crunched roasted peanuts cooking oil  

Direction: 
- marinate the meat for 1 hour.
- grill on high heat and serve.

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[Food] Lobster With Gingers

Ingredients:

2kg lobster  
5 spoon of self-rising flower

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2 teaspoon of chicken soup powder
2 teaspoon of wheat flower
1 spoon of panda oyster sauce
1/3 cup of water
2spoon of cooking oil
a handful of green onion
a handful of sliced ginger

 To Prepare the lobster:
1) Cut lobsters in cubes.
2) Mix with self-rising flower
3) Deep fry till cooked and set aside. (Start frying the tail and the body first and fry the head last so you don't kill the frying oil)  

To prepare the sauce:
1) mix the chicken soup power with wheat flower, panda oyster sauce, water and then stirl well in a bowl
2) in a hot pan, place 3 spoon of oil and throw ginger in and stir.
3) pour the soup mix from the bowl into the pan and stir until cook.
4) Adjust your taste.
5) throw the onion along with the fried oyster cubes, stir quick and serve hot.

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[Food] Thai Panang Curry

Preparation: 10 minutes
Cook Time: 20 minutes
Spicy Level: mild
Served 2

Ingredients:

• Chicken fillet sliced 350 g
• Coconut cream 1 cup
• Coconut milk 1 cup
• Panang curry paste 1 tbsp
• Dry roasted peanut pounded 1 tsp

• Red chili pepper sliced diagonally and thinly 1 whole
• Vegetable oil 1 ½ tbsp
• Kaffir lime leaves 6-8 leaves

Seasoning:

• Fish sauce ½ tbsp
• Palm sugar 2 tbsp or 1 block
• Salt ½ tsp

Let's get started!

How to make:

1. Fry the panang curry paste and pounded roasted peanut with oil in a pot over low heat until fragrant or a few minutes. Make sure you don’t fry the curry paste too long which will dry and stick to the pot.
2. Simmer coconut cream by gradually pour in and slowly stir until you can see red oil from coconut cream and the curry paste floats on top surface.
3. Add coconut milk and chicken until cooked though.
4. Add torn kaffir lime leaves.
5. Seasoning with palm sugar, salt and fish sauce.
6. Remove from the heat.
7. Garnish with thinly sliced red chili pepper and thinly sliced kaffir lime leaves.
8. Serve with steamed jasmine Rice.

Cooking Note

• your curry should firstly taste of a slightly sweet from palm sugar, follows by the richness and thickness of sauce combining with a full flavor of spices, and lastly the oiliness from coconut cream

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[Food] Steamed Wonton

Preparation: 30 minutes
Cook Time: 15 minutes
Served 4-6

Ingredients:

• Wonton wrappers 25 pieces
• Minced pork 150 g
• Minced prawn 250 g
• Garlic finely chopped 1 clove
• Coriander root wash and finely chopped 1 roots
• Onion finely chopped 1 whole

• Rice flour 1 1/2 tbsp
• Spring onion finely chopped 1 tbsp
• Fried garlic in oil 3 tbsp

Seasoning:

• Light soy sauce 2 tbsp
• Sweet soy sauce 1 tsp
• salt 1 tsp
• White pepper 1 tsp
• Let's get started!

How to make:
Step 1 – Marinate

1. Marinate minced pork, minced prawn with garlic, onion, rice flour, spring onion and season with light soy sauce, sweet soy sauce, salt and white pepper.
2. Knead the mixture until thoroughly combined.
3. Leave it to marinate at least 15 -20 minutes.

Step 2 – Filling the wonton

1. Place a wonton wrapper on your palm, and place a full teaspoon of filling in the middle of a wrapper.
2. Hold each end upward and tightly.
3. Continue with the rest of wonton wrappers.

Step 3 – Steaming

1. Steam the wontons on medium to high until cooked through.
2. Coat the steamed wontons with fried garlic in oil before serve.

Cooking Note

1. To make fried garlic in oil, simple finely chop the garlic. Heat ¼ cup of oil in a frying pan over medium heat. Fry garlic until golden brown.
2. You can buy varied wonton sauces in most of Asian stores.

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[Salad] Nhoim Kra-ao Chhouk

Ingredients:

• crunched peanuts
• 2 spoon of fish sauce
• 1 spoon sugar
• 1/2 spoon lime juice
• 1 bowl of young lotus rootlets.
• 1 carrot, shredded
• 1 hot pepper
• 1/2 spoon minced garlic
• 2 piece chicken breast, cooked and shredded
• Khmer basils (Chi Krahom)

Preparation:

1. Mix sugar with fish sauce, lime juice, hot pepper and minced garlic
2. Add all vegetables and meat, mix well.
3. Adjust your taste, sprinkle crunched peanuts and basils over it prior to serving.

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[Salad] Spring Rolls

Ingredient:

• Cooked pork shred or shrimp
• peanut crunch or rosted rice crunch
• khmer white noodle
• carrot shreds
• cucumber
• mints
• peanut crunch or rosted rice crunch
• green lettuce
• rice paper

Preparation:

1. Mix the meat with crunch peanut or roasted rice crunch.
2. Soak the rice paper sheet in warm water, lay flat on a plate.
3. place the meat, and other vegies inside, wrap and roll it nicely.
4. serve it with sweet/sour fish sauce.

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[Salad] Nhom Kroch Thlong

Ingredients:

For The Sauce:

• 1 cup of fish sauce
• 1 cup of vinegar
• 2 cup of sugar
• 4 cup of boiled water
• 1 full spoon of minced garlic
• 1/2 cup of thin sliced small purple onion.

Mix them all together, let it stand for a few hours before serving.

For the salad:

• 2 teaspoon of dried rosted garlic
• 1 kroch tlong, clean and chopped.
• 1 lb of shrimp, clean and cooked prior to mixing

Preparation:

Mix the ingredient together, pour 1/2 cup of the mixed sauce in, stir, and adjust your taste.

For Decoration:

Add fried chili, boiled eggs, and green lettuce.

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[Salad] Plea Sach Ko

Ingredient:

For the sauce:

• 1 spoon of cooked prahok
• 1 spoon of lime juice
• 1 spoon of sugar
• 1/2 cup of boiled water
• 1 spoon of minced garlic
• 1/2 cup of thin sliced small purple onion.

Mix them all together, let it stand aside.

For Salad Dish:

• 1 lb beef/ slice thin
• 1 handful of thin sliced lemon grass
• 1 spoon of whiskey
• 2 spoon lime juice
• 1 handful bean sprouts
• 1 handful of shredded carrots, celery, and cabbage
• 1 teaspoon chopped chili
• 1 handful of khmer mints
• a handful of crunched roasted peanuts

Preaparation:

1. Marinate the meat with whiskey, lime juice, lemon grass
2. Squeeze the juice off the meat very thouroughly, mix the juice with the sauce above, and boil it.
4. Mix the meat with the sauce.
5. Throw in beansprout, chopped chili and mints. Mix well, adjust your taste, and serve with khmer mints and crunched roasted peanuts.

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[Salad] Nhom Sbaek Chrouk

Ingredients:

• crunched peanuts
• 2 spoon of fish sauce
• 1 spoon sugar
• 1/2 spoon lime juice
• 1 small bowl of shredded cooked pork skins.
• some shredded papaya and carrots
• 1 hot pepper
• a few piece of cherry tomato
• 1/2 spoon minced garlic
• 2 piece chicken breast, cooked and shredded
• khmer basils (Chi Krahom)

Preparation:

1. Mix sugar with fish sauce, lime juice, hot pepper and minced garlic, mix well, leave it for a few minutes.
2. Add all vegetables and pork skins, mix well.
3. Adjust your taste, sprinkle crunched peanuts and basils over it prior to serving.

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[Food] Tom Yum Grilled Shrimp

Ingredients:

• 1 pound shrimp (peeled and deveined)
• 2 stalks lemongrass (peeled and chopped, or lemon zest or myrtle leaves)
• 3 cloves garlic
• 1 thumb sized piece galangal (or ginger, peeled and chopped)
• 1+ birds eye chili (or other hot chili or 1 teaspoon chili sauce, etc.)
• 1/4 cup cilantro (chopped)
• 1 lime (juice and zest)

• 2 green onions (sliced)
• 1/2 teaspoon shrimp paste
• 2 tablespoons fish sauce
• 2 tablespoons oil
• 2 tablespoons palm sugar (grated or sugar)

Directions:

1. Place the lemon grass, garlic, galangal, chili, cilantro, lime juice and zest, green onions, shrimp paste, fish sauce, oil and palm sugar in a foor processor and process.
2. Marinate the shrimp in the paste for at least 10 minutes.
3. Skewer the shrimp.
4. Grill until cooked, about 2-3 minutes per side.

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[Food] Cold Crawfish Dip

Prep Time: 15 Min
Cook Time: 15 Min
Original Recipe Yield 20 servings


Ingredients

• 1/2 cup butter
• 2 pounds crawfish tails, with fat
• 4 (8 ounce) packages cream cheese, room temperature
• 1 bunch green onions, chopped
• 1 cup mayonnaise
• 1/2 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
• 1 teaspoon Worcestershire sauce, or to taste

Directions

1. Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. Add the crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool.
2. In a large bowl, stir together the cream cheese and mayonnaise until well blended. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion. Mix well, cover and refrigerate overnight to properly blend the flavors.

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[Food] Easy Chicken Pad Thai (without tamarind)

If you're living in a place where Asian ingredients are difficult to find, then this [tamarind-free] recipe might just make your day. ENJOY!
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: SERVES 3-4
Ingredients:

• 9 oz./250 g. pad Thai rice noodles (click on link to see what these look like)
• 3/4 lbs./.34 kg. boneless chicken thigh or breast, cut into small pieces or strips
• 1.5 Tbsp. soy sauce*
• 4 cloves garlic, minced
• 1 fresh red or green chili, sliced
• 1 thumb-size piece galangal OR ginger, grated
• 4 green onions, sliced
• 1 egg
• 2-3 cups bean sprouts
• 1/3 cup dry-roasted unsalted peanuts or cashews, ground or roughly chopped with a knife
• 1 fresh lime, sliced into wedges
• 2 Tbsp. vegetable oil
• PAD THAI SAUCE: (without tamarind*)
• 1/3 cup good-tasting chicken stock
• 3 Tbsp. rice vinegar (or substitute white vinegar)
• 1 Tbsp. lime juice
• 3-4 Tbsp. brown sugar
• 2 Tbsp. fish sauce
• 1 Tbsp. soy sauce*
• 1/8 tsp. white pepper

Preparation:

1. Place prepared chicken in a bowl and toss with 1.5 Tbsp. soy sauce. Set aside.
2. Combine 'pad Thai sauce' ingredients together in a cup, stirring well to dissolve sugar. Note that this sauce needs to taste sweet first, followed by sour and then salty to create good pad Thai. Set aside.
3. Bring a large pot of water to boil. Dunk in rice noodles and switch off heat. Allow noodles to soak approximately 6 minutes, OR until soft enough to bend easily, but still firm and 'undercooked' by regular standards (this is the key to good pad Thai, so be sure not to over-soak or boil the noodles. They will finish cooking later). Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.
4. Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chili, galangal/ginger, and half of green onion (or just the white parts), reserving remaining for later. Stir-fry 1 minute to release the fragrance.
5. Add chicken and stir-fry 3-4 minutes, or until cooked. If pan becomes dry, add 1-2 Tbsp. of the pad Thai sauce, just enough to keep ingredients frying nicely.
6. Push ingredients aside and crack egg into center of pan. Stir quickly to scramble, then combine with other ingredients.
7. Add prepared noodles plus 3-4 Tbsp. of the pad Thai sauce. Using two utensils, lift and turn noodles to stir-fry and combine with other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all sauce has been added and the noodles are chewy-delicious and a little bit sticky (8-10 minutes). When sauce has been absorbed and noodles are cooked, fold in the bean sprouts (you want them to stay crispy).
8. Remove from heat and taste-test, adding more fish sauce until desired taste is achieved (I usually end up adding 1-2 Tbsp. fish sauce, but I like mine on the salty side). Portion out onto individual plates and add a lime wedge on the side. Before eating, top with remaining green onion and squeeze over the lime wedge, then finish with a generous sprinkling of chopped/ground nuts. For those whole like it extra spicy, serve with Thai chili sauce on the side, and ENJOY!

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