Sunday, September 18, 2016
Cameroon Recipies
https://diningforwomen.org/wp-content/uploads/2014/01/DFW_June2013_RecipesCuisine.pdf
Cameroonian Peanut Soup
https://www.youtube.com/watch?v=h4bS9eXCkj0
Ingredients:
3 cups chicken broth or chicken stock
1 onion, minced
1 small sweet green pepper, minced
1 clove garlic, crushed
1 chili pepper, minced
1 carrot, chopped fine
2 tomatoes, chopped
1 cup natural unsweetened peanut butter
salt, black pepper and red pepper (to taste)
Directions:
Combine all ingredients except the peanut butter. Simmer over medium heat until everything is tender.
Reduce heat, add the peanut butter and simmer for a few minutes more. Stir often. Soup should be thick and
smooth.
http://recipes.wikia.com/wiki/Cameroonian_Peanut_Soup
Poulet DG ("DG" stands for "Directeur Général")
Ingredients:
1 whole chicken
3 tomatoes
3 ripe plantains
1 small onion
3 sweet peppers (green, red, yellow)
5 carrots
2 cloves garlic
1/3 cup chopped parsley (can use thyme or coriander
instead)
2 Leeks (optional)
1-2 cubes of chicken stock (e.g. Knorr/Maggi - 4 gram cubes)
black pepper
salt
oil
Directions:
Cut up the chicken and boil in a pot with the chicken stock, salt and pepper. While chicken is cooking, slice and
chop the onions (in half-moon shapes), carrots (in discs), sweet peppers (in cubes), garlic, parsley, leeks and
tomatoes. When chicken is ready, remove the pieces from the stock and keep the stock aside. Heat some oil
in a pot and fry the chicken until brown. Remove from oil and set aside.
In another pot, add a few tablespoons of oil, a teaspoon of salt, the onions and garlic and fry until onions turn
glassy. Add tomatoes and the remaining stock. Cook for about 2 minutes on high heat then reduce the heat
and allow to further cook, stirring intermittently. While sauce is cooking, peel and cut up the plantains in discs
about 1 inch thick. Heat some oil and fry the plantains until brown. Set aside. Put the chicken back in the
sauce, add the fried plantains and mix well. Serve hot.
AUTHENTIC NDOLE RECIPE ( CAMEROON BITTERLEAF CASSEROLE)
Authentic Ndole recipe (Cameroon Bitterleaf Casserole) for you to enjoy! This is one of the national dishes of Cameroon and staple in West Africa. The Ndole is like the Cameroonian flag revered by children and worshiped by the elders. The Ndole is a mixture of vegetables, fresh peanut paste, crayfish, shrimp and beef preferably with bones. The Ndole can be eaten with Fufu, Cassava, yams, rice or fried plantains. This dish is very rich thanks to the beautiful mix of peanut paste and shrimps. Ndole gives you a substantial intake of vegetables!
The original recipe only uses bitterleaf a very wild plant mostly found in West Africa, it can be substituted with Collar Green, Kale or spinach. You will miss the bitterness of the Bitter leaf .
Ndole is a marvel of Sawa tribe Littoral Province in Cameroon. Today several versions of this dish are: 1) Black Ndole with dried fish called “Biffaka” by Cameroonian locals 2) Green Ndole with meat and seafood 3) Very bitter Ndole called Ndole Amer.
INGREDIENTS
1.5lbs bitter-leaf
1.5lbs beef with bones – cut into pieces
4 cups big yellow onions -finely chopped or sliced (divided) reserve 1 for garnish
1/2 cup of celery – 1 branch
20 g of fresh ginger – grated
2 tbs Afro Fusion All purpose Seasoning
6 cloves of garlic – (divided)
3 cups Fresh peanut- depulped and parboiled for 5 minutes
1/2 cup- leeks or scallion or green onion
1/4 of habanero or Birdseye chili (optional)
salt – to taste
2 maggi bouillon – (divided)
1/2 cup peanut oil – ( divided) or to your taste
3 cups of beef stock)
30 medium size Prawns- 30
1 cup Crayfish ( Majanga) –
DIRECTIONS
1. In a deep pot at medium fire, bring your meat to Boil with 1/2 onion, afro fusion seasoning, Maggi bouillon (cube) and salt. Cook until the meat is tender. Reserve.
2. In a blender, blend to a paste peanuts previously boiled with ginger,1/2 onion, habanero and leek, celery and garlic (3 cloves). Reserve this paste.
3. In a new pot over medium fire, add the peanut oil, sauté 1 onion diced, meat previously boiled without the juice, and add the peanut paste mixture. Cook for 25 minutes, stirring every 5-10 minute to prevent burning down.
4. Taste the salt and season as needed with Maggi Bouillon.
5. Add the crayfish (crushed dried shrimp).
6. Add the ndole (bitter leaf) and cook 10-15 minutes until you obtain a thick paste ” Casserole”.The Base of your Ndole is Done.
FOR SERVING LIKE LOCALS YOU NEED A GARNISH
HOW TO MAKE THE NDOLE GARNISH
In a sauté pan, add 3 tbs of oil, fry the prawns seasoned already with salt, afro fusion seasoning and 3 garlic cloves minced. Cook for 3 minute until pink color is achieved. Add 1 onion minced and cook just 3-5 mins time to get the color translucent. Pour this mixture over Your Ndole 5 minutes before serving.
Serve with boiled sweet plantain or fufu corn.
ENJOY!
Love Yollande
Turning cocoyams (Cameroon)
posted Mar 10, 2010, 4:45 AM by Joshua Chiamba [ updated Mar 19, 2010, 5:34 AM ]
Recipe
Turning cocoyams
Serves
4 people
Ingredients
1kg of cocoyam
¼ liter red palm oil
2 cubes if maggi (vegetables stock)
1 /4 kg of cratfish
1 onion
1 pepper
Preparation
Clean the cocoyam, wash and cut it in to two or three slice depending how large the cocoyam is.
Put it in a pot and stand it in the fire and add two liters of water and salt
Ground the pepper or just slice it in the middle and add to it.
After one hour,ground the crayfish and add to it with oil and maggi (vegetables stock)
Let it stay for thirty minutes and you stir it and remove the pot.
Extra information
It is vegetarian
Not spicy
Recipe contributor: Cristina Teng
http://www.congocookbook.com/soup_and_stew_recipes/ndole_soup.html
Ndolé (Bitterleaf) Soup
Ndolé (or N'Dolé, or Ndole) is a hearty soup from Cameroon. It is made from a variety of ingredients that, for the non-African, might seem to be an odd combination. Look for bitterleaf and dried shrimp in international grocery stores. As the name implies, the bitterleaf (also called bitter leaf) adds a distinctive flavor to the soup, but if none is available substitute spinach or other greens. Skip the optional ingredients to make the most basic Ndolé soup.
traditional textile weaving in congo
What you need
two to four cups fresh or dried bitterleaf (bitter leaf), or several cups of spinach, or similar greens (kale, collards, or turnip greens are good) -- a combination of various greens and spinach can also be used
two cups fresh shrimp or prawns, or one cup dried shrimp or prawns -- crabs could be substituted
two pounds dried, salted, or smoked fish (such as cod) -- or -- one pound of dried/salted/smoked fish and one pound of either stew meat, oxtail, or chicken, cut into bite-sized pieces
two cups raw shelled peanuts (or a cup of peanut butter and a cup of hot water)
one chopped onion
two teaspoon of fresh ginger root, finely minced (optional)
two cloves garlic, finely minced
six ripe tomatoes, chopped and mashed may be peeled if desired (or canned tomatoes)
one-half teaspoon thyme (optional)
one-half teaspoon rosemary (optional)
one green bell pepper, chopped (optional)
one chile pepper, chopped (optional)
four cups of chicken broth or chicken stock, or beef broth or beef stock, or Maggi® cubes dissolved in water
palm oil or vegetable oil for frying
salt, black pepper, cayenne pepper or red pepper (to taste)
What you do
If you are using dried or fresh bitterleaf, wash it in cold water, rinsing several times, and allow it to soak for at least a few hours, then chop it into pieces.
If you are using spinach leaves, clean and chop them immediately before cooking the soup.
If you are using any other greens (such as kale or collard greens), clean, chop, and parboil them briefly before cooking the soup.
Marinate the shrimp (or prawns) for a few hours in a paste made from half the minced ginger, half the chopped onion, and a little oil. If using dried shrimp, add a little water.
Soak the dried/salted fish in water for a few hours. After you have started cooking the soup cut the fish into pieces and remove any skin or bones.
If using fresh peanuts: Remove the skins from the peanuts. (It might help to boil them for a few minutes first.) Crush or chop the peanuts and then simmer them in two cups of water for about an hour. Add water if necessary. After they have cooked, crush them into a smooth paste.
If using beef or chicken: Fry the meat in a skillet and then add a cup of appropriate stock, broth, or Maggi cubes and water. Set aside.
Heat a few tablespoons of oil in a large pot and fry the remaining onions, garlic, ginger, rosemary and thyme for a few minutes. Then add the tomatoes and reduce heat to a simmer for several minutes.
Add the bitterleaf (or greens) to the pot. Stir and simmer for several minutes more.
Add the cooked peanut paste (or peanut butter and hot water). Stir and continue to cook the soup at a simmer.
Add the fish (and any other meat) to the pot, along with the green pepper, and any hot chile pepper, salt, and red or black pepper you think it needs. Cover the pot and continue to cook over low heat.
When the greens seem tender (after thirty minutes to an hour), heat oil in a skillet and stir fry the shrimp (or prawns) along with their marinade. Add them to the soup.
Cook soup (adding water or stock if desired) until it is the consistency you like.
Serve with Baton de Manioc (also called Chikwangue), Fufu, or boiled Yam or potato.
Cameroonian Peanut Soup
https://www.youtube.com/watch?v=h4bS9eXCkj0
Ingredients:
3 cups chicken broth or chicken stock
1 onion, minced
1 small sweet green pepper, minced
1 clove garlic, crushed
1 chili pepper, minced
1 carrot, chopped fine
2 tomatoes, chopped
1 cup natural unsweetened peanut butter
salt, black pepper and red pepper (to taste)
Directions:
Combine all ingredients except the peanut butter. Simmer over medium heat until everything is tender.
Reduce heat, add the peanut butter and simmer for a few minutes more. Stir often. Soup should be thick and
smooth.
http://recipes.wikia.com/wiki/Cameroonian_Peanut_Soup
Poulet DG ("DG" stands for "Directeur Général")
Ingredients:
1 whole chicken
3 tomatoes
3 ripe plantains
1 small onion
3 sweet peppers (green, red, yellow)
5 carrots
2 cloves garlic
1/3 cup chopped parsley (can use thyme or coriander
instead)
2 Leeks (optional)
1-2 cubes of chicken stock (e.g. Knorr/Maggi - 4 gram cubes)
black pepper
salt
oil
Directions:
Cut up the chicken and boil in a pot with the chicken stock, salt and pepper. While chicken is cooking, slice and
chop the onions (in half-moon shapes), carrots (in discs), sweet peppers (in cubes), garlic, parsley, leeks and
tomatoes. When chicken is ready, remove the pieces from the stock and keep the stock aside. Heat some oil
in a pot and fry the chicken until brown. Remove from oil and set aside.
In another pot, add a few tablespoons of oil, a teaspoon of salt, the onions and garlic and fry until onions turn
glassy. Add tomatoes and the remaining stock. Cook for about 2 minutes on high heat then reduce the heat
and allow to further cook, stirring intermittently. While sauce is cooking, peel and cut up the plantains in discs
about 1 inch thick. Heat some oil and fry the plantains until brown. Set aside. Put the chicken back in the
sauce, add the fried plantains and mix well. Serve hot.
AUTHENTIC NDOLE RECIPE ( CAMEROON BITTERLEAF CASSEROLE)
Authentic Ndole recipe (Cameroon Bitterleaf Casserole) for you to enjoy! This is one of the national dishes of Cameroon and staple in West Africa. The Ndole is like the Cameroonian flag revered by children and worshiped by the elders. The Ndole is a mixture of vegetables, fresh peanut paste, crayfish, shrimp and beef preferably with bones. The Ndole can be eaten with Fufu, Cassava, yams, rice or fried plantains. This dish is very rich thanks to the beautiful mix of peanut paste and shrimps. Ndole gives you a substantial intake of vegetables!
The original recipe only uses bitterleaf a very wild plant mostly found in West Africa, it can be substituted with Collar Green, Kale or spinach. You will miss the bitterness of the Bitter leaf .
Ndole is a marvel of Sawa tribe Littoral Province in Cameroon. Today several versions of this dish are: 1) Black Ndole with dried fish called “Biffaka” by Cameroonian locals 2) Green Ndole with meat and seafood 3) Very bitter Ndole called Ndole Amer.
INGREDIENTS
1.5lbs bitter-leaf
1.5lbs beef with bones – cut into pieces
4 cups big yellow onions -finely chopped or sliced (divided) reserve 1 for garnish
1/2 cup of celery – 1 branch
20 g of fresh ginger – grated
2 tbs Afro Fusion All purpose Seasoning
6 cloves of garlic – (divided)
3 cups Fresh peanut- depulped and parboiled for 5 minutes
1/2 cup- leeks or scallion or green onion
1/4 of habanero or Birdseye chili (optional)
salt – to taste
2 maggi bouillon – (divided)
1/2 cup peanut oil – ( divided) or to your taste
3 cups of beef stock)
30 medium size Prawns- 30
1 cup Crayfish ( Majanga) –
DIRECTIONS
1. In a deep pot at medium fire, bring your meat to Boil with 1/2 onion, afro fusion seasoning, Maggi bouillon (cube) and salt. Cook until the meat is tender. Reserve.
2. In a blender, blend to a paste peanuts previously boiled with ginger,1/2 onion, habanero and leek, celery and garlic (3 cloves). Reserve this paste.
3. In a new pot over medium fire, add the peanut oil, sauté 1 onion diced, meat previously boiled without the juice, and add the peanut paste mixture. Cook for 25 minutes, stirring every 5-10 minute to prevent burning down.
4. Taste the salt and season as needed with Maggi Bouillon.
5. Add the crayfish (crushed dried shrimp).
6. Add the ndole (bitter leaf) and cook 10-15 minutes until you obtain a thick paste ” Casserole”.The Base of your Ndole is Done.
FOR SERVING LIKE LOCALS YOU NEED A GARNISH
HOW TO MAKE THE NDOLE GARNISH
In a sauté pan, add 3 tbs of oil, fry the prawns seasoned already with salt, afro fusion seasoning and 3 garlic cloves minced. Cook for 3 minute until pink color is achieved. Add 1 onion minced and cook just 3-5 mins time to get the color translucent. Pour this mixture over Your Ndole 5 minutes before serving.
Serve with boiled sweet plantain or fufu corn.
ENJOY!
Love Yollande
Turning cocoyams (Cameroon)
posted Mar 10, 2010, 4:45 AM by Joshua Chiamba [ updated Mar 19, 2010, 5:34 AM ]
Recipe
Turning cocoyams
Serves
4 people
Ingredients
1kg of cocoyam
¼ liter red palm oil
2 cubes if maggi (vegetables stock)
1 /4 kg of cratfish
1 onion
1 pepper
Preparation
Clean the cocoyam, wash and cut it in to two or three slice depending how large the cocoyam is.
Put it in a pot and stand it in the fire and add two liters of water and salt
Ground the pepper or just slice it in the middle and add to it.
After one hour,ground the crayfish and add to it with oil and maggi (vegetables stock)
Let it stay for thirty minutes and you stir it and remove the pot.
Extra information
It is vegetarian
Not spicy
Recipe contributor: Cristina Teng
http://www.congocookbook.com/soup_and_stew_recipes/ndole_soup.html
Ndolé (Bitterleaf) Soup
Ndolé (or N'Dolé, or Ndole) is a hearty soup from Cameroon. It is made from a variety of ingredients that, for the non-African, might seem to be an odd combination. Look for bitterleaf and dried shrimp in international grocery stores. As the name implies, the bitterleaf (also called bitter leaf) adds a distinctive flavor to the soup, but if none is available substitute spinach or other greens. Skip the optional ingredients to make the most basic Ndolé soup.
traditional textile weaving in congo
What you need
two to four cups fresh or dried bitterleaf (bitter leaf), or several cups of spinach, or similar greens (kale, collards, or turnip greens are good) -- a combination of various greens and spinach can also be used
two cups fresh shrimp or prawns, or one cup dried shrimp or prawns -- crabs could be substituted
two pounds dried, salted, or smoked fish (such as cod) -- or -- one pound of dried/salted/smoked fish and one pound of either stew meat, oxtail, or chicken, cut into bite-sized pieces
two cups raw shelled peanuts (or a cup of peanut butter and a cup of hot water)
one chopped onion
two teaspoon of fresh ginger root, finely minced (optional)
two cloves garlic, finely minced
six ripe tomatoes, chopped and mashed may be peeled if desired (or canned tomatoes)
one-half teaspoon thyme (optional)
one-half teaspoon rosemary (optional)
one green bell pepper, chopped (optional)
one chile pepper, chopped (optional)
four cups of chicken broth or chicken stock, or beef broth or beef stock, or Maggi® cubes dissolved in water
palm oil or vegetable oil for frying
salt, black pepper, cayenne pepper or red pepper (to taste)
What you do
If you are using dried or fresh bitterleaf, wash it in cold water, rinsing several times, and allow it to soak for at least a few hours, then chop it into pieces.
If you are using spinach leaves, clean and chop them immediately before cooking the soup.
If you are using any other greens (such as kale or collard greens), clean, chop, and parboil them briefly before cooking the soup.
Marinate the shrimp (or prawns) for a few hours in a paste made from half the minced ginger, half the chopped onion, and a little oil. If using dried shrimp, add a little water.
Soak the dried/salted fish in water for a few hours. After you have started cooking the soup cut the fish into pieces and remove any skin or bones.
If using fresh peanuts: Remove the skins from the peanuts. (It might help to boil them for a few minutes first.) Crush or chop the peanuts and then simmer them in two cups of water for about an hour. Add water if necessary. After they have cooked, crush them into a smooth paste.
If using beef or chicken: Fry the meat in a skillet and then add a cup of appropriate stock, broth, or Maggi cubes and water. Set aside.
Heat a few tablespoons of oil in a large pot and fry the remaining onions, garlic, ginger, rosemary and thyme for a few minutes. Then add the tomatoes and reduce heat to a simmer for several minutes.
Add the bitterleaf (or greens) to the pot. Stir and simmer for several minutes more.
Add the cooked peanut paste (or peanut butter and hot water). Stir and continue to cook the soup at a simmer.
Add the fish (and any other meat) to the pot, along with the green pepper, and any hot chile pepper, salt, and red or black pepper you think it needs. Cover the pot and continue to cook over low heat.
When the greens seem tender (after thirty minutes to an hour), heat oil in a skillet and stir fry the shrimp (or prawns) along with their marinade. Add them to the soup.
Cook soup (adding water or stock if desired) until it is the consistency you like.
Serve with Baton de Manioc (also called Chikwangue), Fufu, or boiled Yam or potato.
Saturday, August 27, 2016
Cambodia Film - Same Same But Different (2009)
We try to avoid depressing movies as much as possible and when dealing with a country like Cambodia, which had over a 1/4 of it's population killed in the last generation, that can be difficult.
We choose Same-Same But Different because it was the only film I could find that was not about the genocide. This was a romantic drama with a few comedic moments. It's the story of a German backpacker who falls in love with a Cambodian prostitute.
The characters were extremely believable and apparently it all was based upon a real life story. The acting sold the drama and helped you understand the dilemma of choosing between an old life and a new, a poor life and a prosperous one, and what you know versus what you don't.
Cambodia Recipes
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
Easy-Peel Banana
Easy-Peel Banana (0:12)
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Rainbow Summer Rolls (0:30)
Perfect Game Day Hot Dogs
Perfect Game Day Hot Dogs (4:24)
You Can Do Better Nachos
You Can Do Better Nachos (0:59)
Get the Scoop on Bagels
Get the Scoop on Bagels (0:15)
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Paleo Party Pork Carnitas (1:21)
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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
PRINT
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.
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
Easy-Peel Banana
Easy-Peel Banana (0:12)
Rainbow Summer Rolls
Rainbow Summer Rolls (0:30)
Perfect Game Day Hot Dogs
Perfect Game Day Hot Dogs (4:24)
You Can Do Better Nachos
You Can Do Better Nachos (0:59)
Get the Scoop on Bagels
Get the Scoop on Bagels (0:15)
Paleo Party Pork Carnitas
Paleo Party Pork Carnitas (1:21)
More Videos
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
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.
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