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Cambodia (Cambodian Recipes)

World Cuisine Recipes

 
   Cambodians, like most Asians, eat in 'family style'. Western tradition has us eating in courses - soups, salads, appetizers, entrees and so on - but Cambodians prefer to have all their food served at once, in the center of the table, for all to share. While Cambodians enjoy much of their food spicy, they often do not prepare it that way. Rather, they prefer to have a small 'side' of fish sauce and a few slices of fresh 'bird' chiles.
   Many of the dishes on a Cambodian menu feature tuk trey which literally, means 'fish water'. But it is so much more than just fish sauce. Tuk trey, as a finished product in the Cambodian kitchen, is fundamentally fish sauce combined with lime juice, garlic, salt, sugar and water. Variations can include crushed peanuts, pineapple, chiles, shredded carrots and much more.

Stir Fried Chicken with Mushroom (Aioan Chua Noeung Phset Kretni)
Servings: 4
Ingredients:
6 Mushrooms, dried
1 small Chicken, roasting
4 cloves Garlic, crushed
1/2 tsp Ginger, finely grated
2 tbsp Oil
1 cup Water
2 tsp Sugar, granulated
2 tbsp Coriander, chopped
Cooking Instructions:
Soak mushrooms in hot water for 30 minutes to rehydrate. Squeeze to remove excess water, remove stems and cut caps into quarters. Cut chicken into small pieces with a cleaver and chop through bones as well as meat. Fry the garlic and ginger in hot oil for a few seconds. Add chicken and stir fry until color changes. Add mushrooms, water and sugar and cover and simmer until chicken is cooked. Sprinkle with copped coriander and serve with rice.

Coconut  Chicken Curry Parcels (Amok Moan)
Ingredients:
2 cloves Garlic, chopped
1 Red onion, chopped
5 cm Fresh root ginger, chopped
2 tbsp Lemon grass, chopped or 2 tsp ground lemon grass
1/2 tsp Turmeric, grounded
1/2 tsp Curry powder
2 tbsp Fish sauce
1 tbsp Sugar
1/2 tsp Salt
400 gm Tin coconut milk
4-8 Banana leaves, or 8 large dark green cabbage leaves
350 gm Boneless chicken breasts, cut into very thin slices about 2.5 cm long
Cooking Instructions:
Place the garlic, onion, ginger, lemon grass, turmeric, curry powder, fish sauce and sugar in a blender or food processor and process until well blended. Add the coconut milk and process again until thoroughly mixed. Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring and continue to cook gently for about 10 minutes until thickened. Meanwhile, if using cabbage greens, place them in a large saucepan,  cover with boiling water and set aside to soften. If using banana leaves, cut into pieces about 20 cm square. Place the chicken in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well. Set the remaining sauce aside. Place 1/8th of the chicken mixture in the centre of each leaf and fold the edges over to form secure parcels, making sure you tuck the edges under. Steam the parcels for 1 hour. 5 minutes before the end of the cooking time, gently reheat the remaining sauce. To serve - make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the openings. Serve immediately with rice.

Coconut  Fish Curry Parcels (Amok Trei)
Ingredients:
1 clove Garlic, chopped
1 Red onion, chopped
5 cm Fresh root galangal, chopped or 1/2 tsp ground galangal
2 tbsp Lemon grass, chopped or 2 tsp ground lemon grass
1/2 tsp Turmeric, ground
1 tsp Paprika
2 tbsp Fish sauce
1 tbsp Sugar
1/2 tsp Salt
400 gm Tin coconut milk
450 lb White fish fillets (Catfish, Sole, Orange Roughy)
4-8 Banana leaves or 8 large dark green cabbage leaves
Cooking Instructions:
Place the garlic, onion, galangal, lemon grass, turmeric, paprika, fish sauce and sugar in a blender or food processor and process until well blended. Add the coconut milk and process again until thoroughly mixed. Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring. Continue to cook gently for about 10 minutes until thickened. Meanwhile, if using cabbage greens, place them in a large saucepan,  cover with boiling water and set aside to soften. If using banana leaves, cut into pieces about 20 cm square. Place the fish in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well and set the remaining sauce aside. Place 1/8th of the fish mixture in the centre of each leaf and fold the edges over to form secure parcels, making sure you tuck the edges under. Steam the parcels for 1 hour. 5 minutes before the end of the cooking time, gently reheat the remaining sauce. To serve - make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the opening. Serve immediately with rice.

Angkor Vegetable Soup
Ingredients:
8 cups Clear broth
4 cups Chopped vegetables, any number, any kind
Chopped fresh chiles (serranos or jalapeños work fine)
Paper-thin slices of raw beef (the broth will cook them)
Raw shrimp (or fish) (minced)
Crab meat
Lime wedges
Fish sauce
Cilantro, basil, and mint leaves
Dried shrimp
Cracked black pepper
Green onions (chopped)
Bean sprouts
Roasted garlic
Cooking Instructions:
In a large pot bring the stock to a boil. Add the vegetables and cook to desired degree of firmness, and serve immediately. In several small dishes, serve any or all of the following for diners to add to their soup:
Chopped fresh chiles (Serranos or Jalapeos work fine), Paper-thin slices of raw beef (the broth will cook them), Minced raw shrimp or fish, Crabmeat, Lime wedges, Fish sauce, Cilantro, basil and mint leaves, Dried shrimp, Cracked black pepper, Chopped scallions, Bean sprouts, Roasted garlic.
Variation: Omit the vegetables and pour the broth over cooked rice noodles that have been dressed with the desired garnishes.

 

Fried Rice (Bay Pumm)
Ingredients:
2 bowls Steamed rice
1/2 cup Bacon
1/2 cup Chicken
5 cloves Garlic, chopped
5 Shallots, chopped
1/2 tsp Salt
1/4 tsp Black pepper
1 tbsp Fish sauce
Oil, for frying
Cooking Instructions:
Boil the bacon and chicken until cooked, then cut the bacon into strips and the chicken into small cubes. Heat the oil in a wok or deep sided frying pan and brown the garlic and shallots. Add the chicken and bacon and cook together for a few minutes. Add the rice, mix well and season with the salt, pepper and fish sauce. Arrange on a serving plate, garnish with parsley and serve with lime slices or pickled vegetables.

Cambodian Eggplant with Pork and Shrimp
Ingredients:
1 medium Eggplant
1 tbsp Oil
1 clove Garlic, chopped
1/2 cup Finely ground pork
1 Fresh red chile, seeds and veins removed and minced
1 tbsp Soy sauce
1/2 tsp Fish sauce
1/2 tsp Mild chili powder
1 tbsp Sugar
1/2 cup Chicken stock
1/2 cup Water
2 tbsp Spicy lime sauce
1/2 cup Raw shrimp, peeled and chopped
2 cloves Garlic, peeled
1-2 Red chiles, stems, seeds and veins removed
1/2 cup Water
2 tbsp Fish sauce
1 medium lime Juice
3 tbsp Sugar
Salt, adjust to taste
Pepper, adjust to taste
Fresh coriander, for garnish
Green onions, sliced (for garnish)
Cooking Instructions:
Preheat oven to 450 degrees F. Puncture eggplant in a few places with a fork or skewer. Bake on a sheet pan until soft for about 15 minutes. Set aside and let cool slightly, then peel and split lengthwise into strips about 1 inch thick, Heat oil in a wok or saucepan over medium heat. Add garlic and cook until lightly browned. Add pork, chile, soy sauce, fish sauce, chili powder and sugar. Cook, stirring, until meat loses its raw color. Add stock and water and bring to a boil. Add lime sauce, shrimp and eggplant and simmer until shrimps are done. Season with salt and pepper. Transfer eggplant pieces to a serving dish and top with pork mixture. Garnish with coriander and green onions.

Cucumber Salad
Ingredients:
4 Cucumbers, peeled
1 tsp Salt
1 tsp Sugar
1 tbsp Rice wine vinegar
1 clove Garlic, minced
4 tbsp Soy sauce
1 tbsp Sesame oil
Few drops Chilli sauce
Cooking Instructions:
Cut the cucumbers in half length-wise. Sprinkle salt on the cut sides, then place cut side down on paper towels to drain. Leave for half an hour, then pat dry with more paper towels. Slice the cucumbers into ½ inch pieces and place them in a large bowl. In a small bowl or jar, combine the remaining ingredients. Sprinkle the dressing on the cucumbers and toss to coat. Allow to sit for 1 hour before serving.

Cambodian Spiced Pork Ball Soup (Khao Poun)
Ingredients:
1 cup Cellophane (bean thread) noodles
6 cup Chicken stock
1/2 cup Smoked ham, finely chopped
1/2 cup Ground pork
2 tbsp Water chestnuts, minced
1/2 tsp Cornstarch
1 tbsp Soy sauce
2 tbsp Green onions, minced-for garnish
Cooking Instructions:
Soak the cellophane (bean thread) noodles in cold water for 15 minutes, then cut into 6" lengths. Boil the stock in a large saucepan and stir in the soaked and cut cellophane noodles. Reduce heat and simmer for 20 minutes. Meanwhile, mix together the minced ham, pork, and water chestnuts with the cornstarch and soy sauce. Shape the meat into little balls and drop into the soup. Continue cooking over moderate heat for another 15 minutes. Taste and if the broth is too concentrated, dilute with a little water. When ready to serve, ladle into bowls and garnish with green onions. Serve hot as a first course.

Stir Fried Noodles with Eggs (Mee Char Poan Moan)
Ingredients:
225 gm Egg noodles
3 tbsp Vegetable oil
4 Eggs, beaten
400 gm Cabbage, chopped
2 cloves Garlic, crushed
1 Onion, chopped
1 tbsp Oyster sauce
1 tsp Fish sauce
1 tsp Sugar
Salt, adjust to taste
Black pepper, adjust to taste
Cooking Instructions:
Cook the noodles in boiling water until just softened then drain and set aside. Meanwhile, heat 2 teaspoons of the oil in a large frying pan or wok until hot then add the eggs and cook, stirring for about 3 minutes or until scrambled. Remove from the pan and set aside. Heat the remaining cooking oil in the pan until hot then add the garlic, onion, and cabbage, season with salt and stir fry for 5 minutes. Add the drained noodles together with the oyster sauce, sugar, fish sauce, and black pepper. Mix well and cook for a further 5 minutes until heated through. Add the scrambled eggs and cook for a further 2-3 minutes. Serve immediately.

Chicken Stir-fry with Mushroom (Moan Char Paset)
Ingredients:
1/2 lb Chicken breast
1/2 lb Button mushroom, cleaned and sliced
2 stalks Celery, sliced
1 Yellow onion, sliced
2 cloves Garlic, minced
2 stalks Green onion, chopped
1 tbsp Sugar
1 tbsp Soy sauce
1 tbsp Fish sauce
1/4 tsp Black pepper
2 tbsp Cooking oil
Cooking Instructions:
Heat up a skillet or wok. When it is hot pour cooking oil and add chicken and stir. When chicken is meat cooked add garlic and onion and  stir. Seasoning with sugar, soy sauce and fish sauce and stir well. Add celery and mushroom and stir well. Sprinkle with black pepper and green onion and stir. Serve hot with rice.

Peppered Pork and Shrimp (Sach Chrouk Pakon Char Marik)
Ingredients:
1/2 lb Pork lean meat or with skin on, sliced thin
2 tbsp Cooking oil
2 cloves Garlic, minced
1 tbsp Sugar
1 tbsp Fish sauce
1/2 tsp Salt
1/2 tsp Black pepper
1/4 cup Water
1/2 lb Small or medium size shrimp, cleaned, cut it tails off but leave the shells on
Caramelized Sauce:
1 tbsp Sugar
1 tbsp Water
Cooking Instructions:
To make the caramelized sauce: Put sugar and water in a pot that is big enough to hold all the ingredients. Cook in low heat and stir frequently till the sugar turns dark brown color, and not burnt. Pour water and set a side. Pre-heat a wok or skillet, add cooking oil when it hot. Add garlic and pork meat and stir meat frequently. Add caramelized sauce and salt. Simmer for 10 minutes or till meat is tender. Increase cooking temperature to high, and add shrimp. Stir till shrimp turns darker color pink. Season with sugar, fish sauce, and black pepper. Keep stirring till liquid reduced. Serve hot with rice.

Lemon Grass Beef Kebab (Sach Ko Nung Slirk S'krey Chomkak)
Ingredients:
1-2 lb Sirloin steak, sliced thin
3 cloves Garlic, minced
1/3 cup Lemon grass, fresh or frozen, minced
1 stalk Green onion, minced
1/4 cup Water
3 tbsp Soy sauce
2 tbsp Cooking oil
1 tbsp Oyster sauce
1 tbsp Honey or light brown sugar
1/4 tbsp Black pepper
4 Chili peppers, chopped
Cooking Instructions:
Put sliced beef in a large container or bowl. Mix all remaining ingredients in a small bowl and pour over sliced beef and mix well. Marinate the meat in the refrigerator overnight or at least 3 hours. Thread each slice of beef through the skewers. Preheat the grill on high temperature and turn the heat down to medium. Place beef kebab on the grill and cook the meat till your liking (medium rare or well done). Serve with peanut sauce, or Cambodians favorite pickle fish sauce.

Sweet and Sour Soup with Fish (Samlor Machu Trey)
Ingredients:
2 lbs (Whole) Fish, cut up to steak size
6 cups Water
1/2 Fresh pineapple, diced (or 1 large can chunk pineapple)
1/2 lb Fresh okra, or 6 oz frozen whole okra
1 1/2 tbsp Knorr tamarind soup base powder
3 tbsp Sugar
2 tbsp Fish sauce
1/4 tsp Salt
1 tbsp Cooking oil
6 cloves Garlic, crushed
1 stalk Lemon grass
1/4 lb Bean sprouts
1 stalk Celery, chopped
2 Tomatoes, cut ½ inch slices
2 stalks Asian rhubarb, sliced thin
1 cup Chopped mix herbs (rice paddy herb (ma-om), sweet basil, saw leaf herb and green onion leave)
Hot chili pepper, optional
Cooking Instructions:
Heat up a small saucepan on the stove with cooking oil. Sauté garlic and lemon grass and set a side. Pour water in large soup pot and bring to boil. Add fish, pineapple (juice and all if you are using from the can). When fish cooked, add okra, celery and tamarind powder. Stir gentles be careful not break the fish. Add Asian rhubarb, tomatoes, bean sprouts and pour lemon grass oil over and stirs. Season with sugar, fish sauce, and salt. Top with mix herbs and hot chili pepper. Serve hot.

Spicy Chicken Soup (S'ngao Mouan Hao)
Ingredients:
4  whole Chicken breasts, skinned, but with bone left in
6 cups Water
1 stalk Lemongrass, white bulb split open with knife or cleaver
2 tsp Salt, adjust to taste
2 tsp Sugar
2 cloves Garlic, minced
2 tbsp Fish sauce
2 Limes, juice
2 Green onions, angle-cut into 1 inch lengths
1 tbsp Fresh basil, chopped
2-3 tbsp Fresh piquin chiles, minced (or 2 tbsp serranos or jalapeños, minced)
Cooking Instructions:
Wash the chicken breasts under running water. Bring the water to a boil in a medium stock pot and add the chicken breasts, lemongrass, salt, sugar, garlic, and fish sauce. When the stock reaches a boil again, skim the surface thoroughly. Then, reduce the heat to a simmer, cover, and cook for 1 hour. Remove the chicken breasts from the pot and let them cool slightly; then shred the meat from the bone and return the meat to the pot. When the shredded chicken is heated through, turn off the heat, add the remaining ingredients, stir, and serve immediately.

Spicy Coconut Catfish Nuggets (Trey Char Tirk Kreoung)
Ingredients:
1 lb Catfish nuggets or any white meat fish
1 cup Coconut milk
1 cup Water
2 Kaffir lime leaves
4 slices Fresh galanga root, or frozen galanga root
1/4 cup Lemon grass, minced
1 tbsp Fish sauce
1 tbsp Palm sugar or light brown sugar
2 tbsp Cooking oil
1 tsp Shrimp paste, optional (or any fish sauce to taste)
1/4 tsp Black pepper
2 Hot chili pepper
2 cloves Garlic, peeled
1 small Yellow onion, peeled and chopped
1 large Dried red pepper, soaked in warm water (or 1 teaspoon paprika)
Cooking Instructions:
Rinse catfish nuggets with cold water, drain and pat dry with paper towel. In a blender, put lemon grass, kaffir lime leaves, galanga, onion, garlic, chili pepper, water and red pepper and blend them  well and set it a side. Pre-heat a large skillet, when it is hot add cooking oil. Add catfish nuggets and lightly brown them. Pour spices sauce and coconut milk over catfish nuggets. Season with fish sauce, sugar, black pepper and shrimp paste (or any fish sauce). Serve hot with rice and steamed or fresh vegetables.

World Cuisine Recipes

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