Thursday, January 31, 2013

Dried Salmon with Preserved Radish

Dried Salmon with Preserved Radish

This recipe is similar to Trey Ngeat Phat in my blog. Trey Ngeat is expansive so I use salmon instead and it tastes good with khmer soup rice (bor bor).

You need 2 full cups of salmon flake bake, or grill, break and minced to tiny pieces
3 cloves of minced garlic
1/2 cup of minced green onion
1/3 cup of minced shallots
1/2 cup of preserved radish cut to tiny pieces
Sugar, salt, and msg to your taste
1/4 cup of vegetables oil to fry all the ingredients (olive oil work well)
3 T of oil to fry the fish

In a none stick fry pan fry the salmon flake with 3 T of oil until it is dried (make sure all the moisture is gone from the fish) take it out and set aside.

In the same fry pan heat 1/4 cup of oil until hot (on medium heat)
Then add minced garlic, green onion, shallots, and radish stir fry until golden brown, but not burn
Turn heat to low
Then add the dried salmon flake to it, mix well add sugar, salt, msg to your taste.
This recipe is best to make it a bit sweet. Take off the heat and cool it, put it in a container store in the
fridge for few weeks to eat with bor bor.


Tuesday, January 29, 2013

Stir Fry Pork with mix Vegetables

Stir Fry Pork with mix Vegetables

This is easy recipe you can use any kind of meat, chicken, or tofu, with any kind of vegetable

1 lb of Pork loin sliced thin
1 cup of sugar pea
1 cup of broccoli cut to bite size
1/2 red bell pepper
1/2 yellow bell pepper
1 carrot cut to bite size

And so on……

Marinate the pork with
2 T of oyster sauce
2 T of soy sauce
2 T of rice wine or cherry
1 T of cornstarch
1/2 t of sesame oil
1 t of sugar (more or less up to you)
1/4 t of black pepper
Mix and marinate the meat for 30 minutes

3 cloves minced garlic
3 T of vegetable oil or olive oil for stir fry
1/2 cup of chicken broth
1 T of toasted sesame seeds (optional)

Heat oil in wok until hot (the heat on high or your pork will not taste good)
Add garlic stir fry until brown ( stir fry quickly or else it burn)
Add the marinate pork (with all the marinate into the wok) stir fry until tender
Now add all the vegetables and chicken broth cook until vegetables are tender and pork is done.
Turn the heat off and sprinkle with toasted sesame seeds.

Serve with cooked rice.


Thursday, January 24, 2013

Grilled Mexican Chicken with Mango Salsa

Grilled Mexican Chicken with Mango Salsa

6 Chicken breasts marinate with
1 pg of Enchilada seasoning mix ( I use Taco or any Mexican seasoning for this recipe
1/4 cup of olive oil
2 T of lime juice
In a Ziploc marinate the chicken for 30 minutes

For the Mango Salsa

4 tomatoes cut to bite size
1/2 white onion chop
2 cloves of garlic minced
1 mango cut to bite size
1/3 cup chopped cilantro
2 green onion chop
1 lime juice ( if the lime is big only use half )
Half JalapeƱo chop
1 T of sugar
Salt to taste
1 T of salsa seasoning mix from Wal-Mart

Mix all the ingredients together adjust the flavor, keep in the fridge for 30 minutes

When ready to serve grill the chicken on medium high heat for 5 minutes each side or until done

Serve Enchilada chicken with mango salsa and side dish Mexican rice.

Prohok Kreoung

Prohok Kreoung

This recipe is very similar to Prohok Khtis, add lemongrass paste to it. Serve with green mango, or any vegetables.

For the lemongrass paste you need

1 stalk of lemongrass sliced thin
3 kaffir lime leaves sliced thin
1 sliced of galangal
1 red dried Mexican chili (soaks then slices thin)
3 to 4 cloves of garlic
In a Mortar Pestle pound all the ingredients to paste set aside (You need 1/3 cup of the paste)

1/3 cup of lemongrass paste
3/4 cup of coconut milk
A little less than 1 lbs of ground pork
1 ½ T of sugar (more or less up to you)
2 T of good prahok (more or less up to you)
4 to 5 fresh Thai chilies (more or less up to you)
1/3 cup of little pea eggplants (I did fry the eggplants a bit so it won’t taste bitter with 1 T of oil)
Water add as needed

In a fry pan or sauce pan put 1 T of oil turn the heat on to medium
Fry ground pork until almost done then
Add lemongrass and coconut milk mix with the ground pork cook for few 2 minutes
Add pea eggplants and prohok, sugar, Thai Chilies, cook until the prohok is done and the pea
Eggplants are tender.
Add water to thin or thicken your Prohok Kreoung,
Adjust the flavor to your taste.

Turn the heat off, serve Prohok Kroung with rice, green mango, green tamarind, or any green vegetables you like.


Monday, January 14, 2013

Khmer Fish Amok

Khmer Fish Amok

1  lbs of fresh white fish sliced to bite size

For lemongrass paste

1/3 cup of lemongrass
2 T of galangal
1 T of Rhizome root
1 t of turmeric powder or fresh turmeric
3 kaffir lime leaves
6 big cloves of garlic
3 big shallots
1 dried Mexico chili soak and wash cut to strips. (this is not spicy but make the paste red color)

In a mortar pestle pound all the ingredients to paste set aside (this is lemongrass paste)

1 T fish sauce (more or less up to you)
1/4 cup of palm sugar (more or less up to you)
1/2 cup of coconut cream
1 egg
1`/2 t salt

Garnish the Amok
Slek Nknor or use Chinese broccoli leaves ( khmer call katna) cut to small strips
Red chili sliced to strips
Kaffir lime leaves few strips

To make fish Amok

In a large bowl combine lemongrass paste with fish cause, palm sugar, coconut cream, egg, salt, together
Add fish and Chinese broccoli leaves (or slek Nknor and mix it well together) add MSG if you like.

Spoon the mixture of fish into a bowl that you can steam , steam for 25 minutes or until the fish is cooked

Take the Amok out the steamer, garnish with kaffir lime leaves and red chili strips; drizzle with 1 T of coconut cream.

Serve fish amok with fresh vegetables and steam rice


Bake Kraft Mayonnaise Corn Flake Chicken

Bake Kraft Mayonnaise Corn Flake Chicken

This is a very easy recipe. I did not measure the ingredients but you can do as much as you like

You need,

Kraft Mayonnaise or best food about 1 cup
Italian dressing about 1/4 cup
Corn flake crush or Italian bread crumb both work well
Johnny garlic seasoning powder about 2 T
About 5 chicken breasts

Mix Mayonnaise and Italian dressing together in a large bowl
Marinate the chicken breasts for about 30 minutes keep in the fridge.

Mix cornflake or bread crump with garlic seasoning in a large bowl

Coat the marinate chicken with cornflake or bread crumb

Spray baking tray before you put the chicken to bake

Bake at 400 degree oven for 30 until golden brown (don’t over bake)

Take out and serve with any steam vegetables of your choice.