[Drinks] Teuk Krolok Plae Lahong (Papaya Drink)

Papaya icy drink is very taste for a hot afternoon for only $1 in Phnom Penh restaurant along the Mekong river side just a bit north of the royal palace.

That's a very cool and nice drink for your health. Sitting on the patio looking over the beautiful garden, with a sip of this drink to cool off and enjoy laughing with friends for a break would be the best choice of all.

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[Drinks] Coconut Drink

Mango cubes with fresh young coconut meat topped with roasted coconut as icy dessert for a hot afternoon is one of the best choice.

Have you ever tried this for your drink?

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[Dessert] Ansom Chek

Ingredient:

• ripe banana
• red mung beans
• coconut milk
• sugar
• salt
• sweet rice

Direction:

1. Soak the sweet rice with water the night before.
2. drain the rice on the next day.
3. mix the rice with steamed red mung beans, coconut milk, sugar and a bit of salt.
4. lay the rice on a piece of banana leaf
5. put a piece of banana in the middle. wrap it and steam it till cook.

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[Food] Hor Mok

Ingredients:

Kreurng: lemon grass, kaffir lime leaves, rumdeng, kchai, romeat, ktim sor, ktim krahom, mtess krahom kream, (blend well together in a blender or a khmer mortar by pounding)

• 500g fish fillet, cut in cubes
• 3 spoon fish sauce
• 1/4 spoon salt
• 1/2 spoon sugar
• 1 cup coconut milk

• 1 spoon of wheat flour or rice flour
• 2 eggs
• 1 cup of water
• shredded kaffir lime leaves
• shredded red bell pepper
• a few leaves of chinese broccolli (Khat Na)

Preparation:

1. Heat two spoon of coconut milk till it boils, add the ingreedient pastry, stir till it gets dry.
2. Add fish sauce, salt, sugar, stir
3. Add the fish cubes, stir.
4. Mix the flour with the coconut milk, water, and eggs, mix well
5. Pour the mix milk/flour over the fish, stir well, till it boils and the juice gets thick. Take off heat.
5. Make banana leaves into a cup shape.
6. Cut chinese broccolli into smaller pieces, and lay them in the banana-leaf cup.
7. Scoop the cooked fish, and fill it in.
6. Lay the banana-leaf bowls in a steamer, sprinkle it with shredded kaffir lime leaf and shredded red bell pepper, steam for 10-15min.
6. Take out and serve while it is hot.

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[Food] Chicken with Natang Sauce

Ingredients for red pastry:

• 1/4 teaspoon of salt
• 2 stalks lemon grass and sliced them super thin
• 5 clove garlic
• two red dried chili
• 1/4 teaspoon tumeric powder or one tiny piece of tumeric root
• Pound or blend the ingredients together till it becomes a red sticky paste.

Ingredients to marinate the meat

• 1 spoon red paste from above
• 1 spoon sesame oil
• 1/4 teaspoon salt
• two teaspoon sugar
• 1 spoon oyster sauce
• 2 lb chicken filet

Ingredients for the dipping sauce

• 1 spoon red paste from above
• 1/2 cup coconut milk
• one spoon oyster sauce
• a handful of crunch dry roasted peanut
• 1 spoon of sesame oil
• 3 spoon fish sauce
• 1 spoon oyster sauce
• two teaspoon sugar
• 1/2 cup of water

To prepare:

1. Heat a pot, put 3 spoon of oil, and coconut milk, let it boil to almost dry.
2. Add the paste and stir.
3. Add fish sauce, oyster sauce, sugar, peanuts, stir well.
4. Add water and let it boil.
5. Adjust the taste to your flavor. Take it off heat and let stand to room temperature.
6. Marinate the meat at least 1 hour prior to grilling.
7. Serve the meat with the dipping sauce and vegetables of your choice such as cucumber, carrots, celery, onion, mushrooms and bell pepper. For best taste, you may grill the mushroom, onions, and bell pepper prior to serving.

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[Food] Prahett

Ingredient:

• 500g white fish fillet
• 2 stalks lemon grass
• 6 cloves garlic
• 1/4 tea spoon salt
• 1/2 tea spoon sugar
• 2 stalks green onion slice in small pieces
• cooking oil

Preparation:

1. Grind or pound garlic with lemon grass.
2. Pound the fish filet in the Khmer mortar till sticky, then add lemon grass and garlic. Pound till it get sticky. Use salt water to help with the process
3. Add sugar, salt and green onion, mix well.
4. Heat the oil and deep-fry the fish ball till golden brown.
5. Serve with sweet and sour sauce or with khmer papaya sweet/sour salad (Chruok Lahong) Or
6. Serve with Nom Banh Chok teuk trey salad

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[Food] Sweet and Sour Pork

This sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.
Ingredients:

• 3/4 pound pork tenderloin
• 2 - 3 teaspoons soy sauce
• Pinch of cornstarch

Sauce:

• 1/4 cup sugar
• 2 tablespoons ketchup
• 2 tablespoons dark soy sauce
• 1/4 teaspoon salt
• 1/2 cup water or reserved pineapple juice
• 1/4 cup vinegar
• 1 tablespoon cornstarch dissolved in 4 tablespoons water

Batter:

• 1/3 cup flour
• 1/3 cup cornstarch
• 1 egg white, lightly beaten
• 1 tablespoon vegetable oil 
• 1/3 cup warm water, as needed

Other:

• 1 carrot
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2 cup pineapple chunks
• 3 cups oil for deep-frying, or as needed

Preparation:

1. Directions for sweet and sour pork
2. Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
3. To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
4. Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
5. Heat the oil for deep--frying to 375 degrees Fahrenheit.
6. For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
7. Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
8. (If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
9. To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.

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[Food] Thai Green Papaya Salad Recipe ("Som Tam")

This green papaya salad, known as som tam, is popular in most areas of Thailand, and when you taste it, you'll know why. The slightly tart flavor of the green papaya combines well with the spice of red chili pepper and the saltiness of shrimp paste and fish sauce, plus the sweetness of honey. Green papaya salad is a beautifully unique and flavor-filled dish that will make a great impression. It's also easy to make, low-calorie, and very nutritious. So try this Som tam recipe for dinner tonight!
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: SERVES 4 as a Side Dish
Ingredients:

• 1 small green papaya, OR 1/2 large (your papaya should be very firm, the flesh white to light orange in color)
• 1/2 cup honey-roasted peanuts OR plain roasted, or glazed cashews (see recipe link below)
• 1-2 cups bean sprouts
• 1 to 2 tomatoes, cut into long thin strips
• 1 red chili, minced (seeds removed if you prefer a milder salad)
• 3 spring onions, sliced into long matchstick-like pieces
• 1/2 cup fresh basil, roughly chopped if leaves are large
• handful of fresh coriander

DRESSING:

• 1/2 tsp. shrimp paste (if vegetarian, substitute 1/2 Tbsp. Thai golden mountain sauce OR 1/2 Tbsp. soy sauce)
• 2 Tbsp. good-tasting oil, such as olive
• 2 Tbsp. fish sauce OR 2+1/2 Tbsp. soy sauce for vegetarians
• 3 Tbsp. lime juice
• 1/2 to 1 Tbsp. liquid honey, to taste

Preparation:

1. Prepare the dressing by mixing together all dressing ingredients together in a cup. Make sure shrimp paste and honey dissolve fully (if using glazed nuts, you may only need to add 1/2 Tbsp. honey). Set aside.
2. Peel the green papaya, then slice it in half and remove all the seeds. Using the largest grater you have, grate the papaya (or you can use a potato peeler to create thin, ribbon-like strips). Place in a large bowl.
3. Add the sliced tomato, spring onion, chili, bean sprouts, and most of the basil. Add the dressing, tossing to combine.
4. Add the peanuts or cashews* (you can either leave them whole, or roughly chop them). Toss again. Taste-test the salad. If not sweet enough, add a little more honey. If not salty enough, add a little more fish sauce. If too sweet or salty, add more lime juice. If you prefer it spicier, add more fresh-cut chili or dried crushed chili.
5. To serve, scoop the salad into individual bowls or onto a serving platter. Sprinkle with remaining basil leaves plus fresh coriander. Serve immediately and ENJOY!

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[Food] Thai Red Curry Recipe

Thai red curry is one of the most famous Thai curry dishes, and one of the most flavorful as well. This Thai Red Curry Recipe is fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on how much spice you prefer. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. Add coconut milk, chicken, and some vegetables of your choice, and you have a healthy and hearty curry dish that will awaken your senses and boost your mood. Best of all, this sumptuous dish is easy to make, and most of the ingredients come straight out of your pantry (or see my handy substitutions). ENJOY!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 4-6 (with rice)
Ingredients:

• 1 to 1.5 lb./0.8 kg chicken breast or thigh, sliced, OR roughly 8 drumsticks
• 1 can (1+1/2 cups) coconut milk
• 2 cups chicken stock
• 2 medium to large potatoes, chopped into chunks
• 1 small eggplant, chopped into chunks (2-3 cups), skin left on
• 2 kaffir lime leaves, OR substitute 2-3 bay leaves
• 3 tomatoes, sliced into wedges or chunks
• 2 Tbsp. vegetable oil
• handful fresh basil
• RED CURRY PASTE:
• 3 Tbsp. minced fresh lemongrass, OR bottled/frozen prepared lemongrass
• 4 green onions, sliced (reserve 3 Tbsp. sliced green tops for serving)
• 1 thumb-size piece galangal OR ginger, grated
• 4-5 cloves garlic
• 1/2 tsp. cayenne pepper
• 1 fresh red chili, sliced (reduce for milder curry)
• 3 Tbsp. tomato ketchup or cooked tomato puree
• 2+1/2 Tbsp. fish sauce
• 2 Tbsp. chili powder (regular chili powder from your supermarket*)
• 1 tsp cumin seed
• 1+1/2 tsp. ground coriander
• 1 Tbsp. brown sugar
• 1/2 tsp. shrimp paste/sauce, OR substitute 1+1/2 Tbsp. additional fish sauce
• optional: 1-2 drops red food coloring* (see note below recipe)

Preparation:

1. Place all 'Red Curry Paste' ingredients together in a food processor or chopper. Process well to create a fragrant Thai red curry paste.
2. Heat a wok or large pot over medium-high heat. Add oil and swirl around, then add the red curry paste. Stir-fry 1 minute to release the fragrance, then add prepared chicken or chicken pieces. Stir well to cover with paste.
3. Add chicken stock and kaffir lime leaves or bay leaves (note: if using stock cubes, add water plus 2 stock cubes, 1 per cup - this will make for a flavorful curry). Stir well and bring to a boil. Reduce heat to medium and simmer 15 minutes (uncovered).
4. Add potatoes, cover with a lid, and continue simmering 10 minutes.
5. Add eggplant and 3/4 of the coconut milk. Stir and continue simmering another 10 minutes.
6. When both potatoes and eggplant are tender when pierced, add the tomatoes. Simmer 5-6 more minutes, or until tomatoes cook down into the curry but still retain some of their form.
7. Reduce heat to low. Stir in the last of the coconut milk and then taste-test, looking for a balance of flavors: salty, spicy, sweet and sour. For more flavor/saltiness, add a little more fish sauce. If you'd like it sweeter, add a little more sugar. If too spicy, add more coconut milk or a little yogurt/sour cream. If too salty or sweet for your taste, add 1-2 tsp. lime or lemon juice. More cayenne pepper can be added if you want it spicier.
8. Top with reserved sliced green onion and fresh basil, along with rice on the side, and ENJOY!

*About the Color of Red Curries: Traditional Thai red curry paste is made with up to 20 hot red chilies, and it's this that gives the curry its fiery heat and bright red coloring. Alternatively, Thai chefs have been known to use a little food coloring in place of so much spice, especially if cooking for foreigners (or those who do not happen to possess an iron stomach!). Omit the coloring if you are health conscious or more concerned with the taste rather than the look of your curry.

*About the Chili Powder: Because it's roasted and not too spicy, I use the regular chili powder that's available in US/Canadian supermarkets. I find it works well for most Thai dishes (the Thais like to roast and sometimes burn their chilies before making them into a powder). However, if you decide to use Asian chili powder, be sure to reduce the amount to about 1/4 (use your taste-buds), or it will likely be too spicy.

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[Food] Easy Classic Chicken Curry (with Curry Powder)

This Easy Curry Recipe is made with curry powder for fast and delicious results! This is a classic curry chicken dish that will please all tastes, whether you prefer Indian or Southeast-Asian style curry. Add your own choice of additional vegetables (green beans, okra, or eggplant work well), and you can also choose your preferred cooking method - either stovetop or in the oven. Any way you cook it, this easy curry is bound to please even the toughest curry critic at your table. ENJOY!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: SERVES 3-4 (with rice)

Ingredients:

• 1 lb chicken breast or thigh, chopped into small chunks, OR whole chicken pieces

• 2-3 potatoes, chopped into chunks

• optional: 1-2 medium tomatoes, chopped into chunks

• 1/4 cup fresh coriander for garnish

• 2 Tbsp. homemade curry powder , OR 3 Tbsp. Madras curry powder or regular curry powder

• 2 bay leaves

• optional: 1 cinnamon stick

• 1/2 to 1 tsp. chili flakes or cayenne pepper, to taste

• 2 shallots OR 1/2 cup purple onion, diced

• 4-5 cloves garlic, minced

• 1 thumb-size piece galangal OR ginger, grated

• 1/2 cup chicken stock or broth

• 1+1/2 Tbsp. ketchup OR sweet tomato puree

• 1 can thick coconut milk

• 2-3 Tbsp. fish sauce

• 1/2 tsp. sugar

• 2-3 Tbsp. vegetable oil for stir-frying

• Optional: 1-2 whole kaffir lime leaves (available at Asian food stores)

Preparation:

1. Place a wok or large frying pan over medium-high heat. Add the curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until lightly toasted and fragrant.
2. Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.
3. Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
4. Add remaining stock plus ketchup/tomato puree, stirring well to combine.
5. Add the coconut milk, fish sauce, sugar, and lime leaf (if using).
6. Bring to a boil, then cover and reduce to simmer for 30 minutes or until chicken is tender. OR transfer curry to a large covered casserole dish and bake 1 hour at 350 degrees. Add tomatoes during the last 10 to 15 minutes of cooking (not before or they will prevent potates from cooking).
7. When chicken has achieved desired tenderness, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.
8. Sprinkle over the fresh coriander, serve with plenty of steamed rice, and ENJOY!

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[Food] Lort Sarathey

INGREDIENTS:

• 300g shredded taro roots
• 200g ground pork
• 100g crunched roasted peanut
• 5-10 stalks spring onions
• 3 small red onions
• 1/5 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon hot pepper
• 2 Eggs
• rice paper

PREPARATION:

1. Mix the taro with the meat and add all ingredients. Mix them well.
2. On one sheet of rice paper, place half a spoon of the mixture in finger-like shape, Roll it tight.
3. Heat the oild hot. Deep fry to brown and drain it.
4. Serve with sweet and sour fish sauce or khmer vegie pickle.

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[Food]Prahett Chien

Ingredients:

500g frest fish paste
2 stalk of green onion
1 teaspoon of black pepper
3 garlic cloves
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon fish sauce

Preparation:

1. Pound them together till it mix very well
2. Roll it into small ball and deep fry till golden brown.
3. Slice into pieces
4. Serve with white rice or serve in khmer noddle salad with sweet sour fish sauce topped with crunched peanuts.

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