[Food] Nom Pang Sach

Ingredient:

1 lb ground pork
1 egg
1/2 teaspoon tapioca or corn starch
4 teaspoon of water
1/2 teaspoon black pepper
1/2 mince onion
1 teaspoon of wonton soup mix
1/2 teaspoon sugar
2 stalks sliced green onion
1/2 sliced tomato
slice jalapeno pepper
cilantro
chili sauce
french bread

Preparation:

1. Beat one egg in a bowl.
2. Add ground pork, black pepper, corn starch, sugar, wonton soup mix, minced onion, green onion, and water, Mix together well.
3. Roll the meat into small balls.
4. You can either fry it or steam it to your taste.
5. Serve in a sandwich with french bread, sliced tomato, sliced jalapeno pepper and cilantro.

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[Food] Bangkea Neang Leak

Ingredients:

200g young bamboo fine shredded
100g Meum Pek Kuok fine shredded
5 stalk green onion, cut in small pieces
1 spoon of tapioca powder
2 eggs
a handful of crunched peanut
1/4 spoon of 5 spice (optional)
1 spoon of oyster sauce
1/2 spoon of sugar
rice paper
whole shrimp, clean the shell out.

Preparation:

1. Mix the ingredients together, spread half a spoon on each rice paper
2. Roll the shrimp with the mix and deep fry till crispy brown.
3. Serve with Khmer papaya salad (Chruok lahong)

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[Food] Pong Tea Chean

Ingredients:

3 eggs
3 spoon of water
3 spoon of chopped onions
1/4 spoon salt
1/4 spoon black pepper
cooking oil

Preparation:

1. Beat the egg well, mix them with salt, onions, water, and black pepper.
2. Heat the pan, add a spoon of oil, and poor the egg in. Flip it over after one minute. Do not over heat the egg.
3. Eat plain, or serve with white rice.

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[Food] Nom Banh Chok Nem Neurng

Ingredients:

2 lbs pork shoulder, ground; or ground pork 80/20
2 table spoon fish sauce
1 clove of garlic, finely minced
3 table spoon sugar
1 tea spoon double acting baking powder
1/4 tea spoon red food color
3 table spoon aromatic alcohol
1 tea spoon ground black pepper

Preparation:

1. Mix the ground pork and garlic well in a large bowl
2. Premix sugar, baking powder, black pepper then add the mixture to the meat.
3. Add red food color, fish sauce, alcohol, mix well with the meat
4. Use a food processor and turn the meat mixture into a fine paste. PULSE ON/OFF.
5. Knead the pork paste well, cover and refrigerate overnight.
6. In the next day, rub your hands with cooking oil (canola oil), form the meat paste into round shape and grill on top of a charcoal bed; no need to add honey, nor syrup.
7. Best to serve them hot with rice noodle and sweet/sour fish sauce.

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