http://www.food.com/recipe/cambodian-grilled-corn-504079
Cambodian Grilled Corn
TOTAL TIME
22mins
PREP 10 MINS
COOK 12 MINS
Recipe adapted from Primal Grill with Steve Raichlen on PBS.
INGREDIENTS Nutrition
SERVINGS 4 UNITS US
4 ears sweet corn
1 cup of unsweetened light coconut milk
2 tablespoons brown sugar
2 -3 bay leaves
1 teaspoon salt
1⁄2 teaspoon pepper
cilantro (garnish)
Preheat grill to med-high heat. Oil if necessary.
On the stovetop, combine coconut milk, sugar, bay leaves, salt and pepper.
Simmer uncovered for 5-7 minutes, until sugar is dissolved.
Carefully peel back the corn husks and remove the silk from each ear of corn.
Using a long strand of husk, tie back the ends of the husks – this creates a handle with which to eat the corn.
Fold a piece of aluminum foil a few times to create a grill guard.
Place each piece of corn on the grill. The husks should sit on the foil so they don’t burn.
Grill the corn, rotating every 2 minutes to ensure it’s evenly browned.
Baste the corn with the coconut milk mixture, rotating every minute or so until each ear has been coated twice.
Remove corn from the grill, baste one more time and serve with cilantro garnish.
http://www.food.com/recipe/cambodian-banana-dessert-505709
Cambodian Banana Dessert
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TOTAL TIME
10mins
PREP 5 MINS
COOK 5 MINS
SERVINGS 6 UNITS US
3 tablespoons shredded fresh coconut
60 g/ 2oz unsalted butter
1 tablespoon grated gingerroot
1 orange, grated zest of
6 bananas
60 g/ 2oz caster sugar
4 tablespoons fresh lime juice
6 tablespoons orange liqueur
3 teaspoons toasted sesame seeds
lime slice (to garnish)
ice cream
Heat a small non-stick frying pan until hot. Add the coconut and cook, stirring constantly, for about 1 minute until lightly colored. Remove from the pan and allow to cool.
Heat the butter in a large frying pan until it melts. Add the ginger and orange zest and mix well.
Peel and slice the bananas lengthways. Place the bananas cut-side down in the butter mixture and cook for 1-2 minutes or until the sauce mixture starts to become sticky. Turn to coat in the sauce.
Remove the bananas from the pan and place on heated serving plates. Keep warm.
Return the pan to the heat and add the orange liqueur, stirring well to blend. Ignite with a taper, allow the flames to die down, then pour over the bananas.
Sprinkle with the coconut and sesame seeds and serve at once, garnished with slices of lime.
http://www.food.com/recipe/beef-lok-lak-cambodian-recipe-496461
Beef Lok Lak (Cambodian Recipe)
TOTAL TIME
20mins
PREP 15 MINS
COOK 5 MINS
I ate lots of Lok Lak on a recent holiday to Cambodia. It's similar to Vietnamese Shaking Beef although the Cambodians don't like to admit that. In Cambodia it might come with chips (fries) and a fried egg or rice-I liked the rice option. You eat it by wrapping portions of the meat and salad ingredients in a lettuce leaf, then dipping that in the dipping sauce (the best part of it I reckon). Sometimes the meat is sliced, sometimes it's cubed-I prefer slices. Semi ripe tomatoes are preferred to ripe ones, but use what you have!
INGREDIENTS Nutrition
SERVINGS 2 UNITS US
300 g beef steaks, sliced (best you can afford)
1⁄4 cup light soy sauce
1 tablespoon oyster sauce
1 tablespoon tomato sauce (ketchup)
3 tablespoons sugar
1 teaspoon fresh ground black pepper
1 teaspoon fish sauce
2 garlic cloves, finely sliced
2 tablespoons vegetable oil
To serve
2 small tomatoes, sliced
1 cucumber, peeled and finely sliced
1⁄2 small red onion, finely sliced
lettuce, iceberg or romaine leaf
Dipping sauce
juice of a lime
2 teaspoons fresh ground black pepper
1 teaspoon salt or 1 teaspoon fish sauce
1 tablespoon water
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25 Quick & Easy Ground Beef Dinners
25 Quick & Easy Ground Beef Dinners
DIRECTIONS
In a large bowl, mix beef with soy sauce, oyster sauce, tomato sauce sugar, fish sauce and ground black pepper and garlic. Marinate at least 20 minutes or up to one hour.
Make dipping sauce, combine ingredients in a small bowl-set aside.
Decorate two dinner plates with sliced tomatoes, cucumber and onion. Set aside.
Place the lettuce leaves on a seperate platter.
Heat oil in a wok over a high heat and stir-fry beef until cooked. Divide between the two dinner plates.
See intro for how to eat.
http://blog.ingredientmatcher.com/recipe-the-national-dish-of-cambodia-amok-trey/
Recipe: The national dish of Cambodia – Amok trey
RECIPE: THE NATIONAL DISH OF CAMBODIA - FISH AMOK
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PREP TIME
45 mins
COOK TIME
25 mins
TOTAL TIME
1 hour 10 mins
Serves: 4
INGREDIENTS
kroeung
2 stalks lemongrass, thinly sliced use only the bottom 8 cm of the stalk
1 tbsp galangal
1 tsp turmeric
5 leaves kaffir lime, thinly sliced. Save 2 leaves for garnishing. Also called Makrut lime leaf. Can be replaced by a squeeze of fresh lime.
6 garlic cloves
the rest
300 g carp fillet, snakehead fish is the traditional choice
200 ml coconut milk
1 egg yolk
1 tbsp shrimp paste
1 tsp chili pepper
½ cayenne pepper, seed removed and thinly sliced for garnishing
5 leaves chinese cabbage, nhor leaf is the traditional choice in Cambodia
3 tbsp shallots
4 garlic cloves
1 tbsp brown sugar
¼ tsp salt
1 tbsp soy sauce
2 tbsp oil
INSTRUCTIONS
In a mortar, pound the lemongrass, kaffir lime leaves, galangal, turmeric, garlic and salt into a fine paste. This is called the kroeung.
If you are using a food processor, put the easiest-to-grind ingredients in first. The liquid that forms will help to process the other harder-to-blend ingredients or add a few teaspoons of water to make the blending easier.
Add shrimp paste and dried chili. Continue to pound until well mixed. Put aside.
If you want to serve the Amok in a traditional fashion, take a large banana leaf and cut out 4 square pieces of 20 cm each. Place all the leaves together and cut off the corner tips diagonally. Each dish container will need two squares to prevent the mixture from leaking when steaming. Place two squares together and fold the long sides up about 3 cm to pleat and make a corner. Using a short toothpick, pin both the folded parts together. Repeat this for all sides of the leaves until you get a square bowl.
In a wok, heat up the vegetable oil. Add chopped garlic and shallot, stirring until fragrant. Add the kroeung and 3 tablespoons of coconut cream. Then add the palm sugar, fish sauce, salt, chicken powder and fish. Cook for about a minute, add the remaining coconut cream (keep one tablespoon for the final garnish) and stir until it thickens and reaches boiling point. Remove from the heat and set aside.
Place nhor leaves at the bottom of each serving bowl. Pour the cooked fish mixture over and add the egg yolk. Pour the remaining coconut cream and top the dish with thinly sliced kaffir lime leafs and cayenne pepper.
In a steamer, place the Amok mixture and steam for 7-10 minutes.
Serve immediately with steamed rice or bread.
Note:
You can use chicken as a substitute but you will need to cook it slightly longer.
For vegetarians, you can use tofu and more soy sauce (or Golden Mountain Sauce) to substitute the shrimp paste.
In Cambodia, Amok is steamed and served in bowls made out of banana leafs. Coconut shells, scooped out pumpkins or ceramic bowls can also be used.
