Sunday, June 23, 2013

Khmer Num Krok (Cambodian rice cake)

Khmer Num Krok (Cambodian rice cake)

This recipe is often made and sells on the street of Cambodia and Thailand. In order to make this cake you need to have the right cake pan don’t use muffin baking pan it will not work well. I bought mine in a kitchen store somewhere I can’t remember. Thai food import on line also sell this cake pan in cast iron is one of the best. I have 2 recipes for you.

Recipe I
31/2 cup of coconut milk
1/2 cup of water (do add water little by little in case the batter is too thin)
1/2 cup of coconut flake grind to powder
3 T of uncooked rice, grind to powder
2 cup of rice flour
1 t of salt
1/3 cup thinly sliced green onion or chives

Mix all the batter ingredients in a large bowl set aside.

For the coconut topping
1 ¾ cup of coconut cream
1/4 cup of sugar
2 T of tapioca starch
Mix them all together in a small bowl set aside

Recipe II
2 1/2 cups of coconut milk
1/4 cup of 2% milk (milk is to thin the batter)
1 cup of rice flour
1 cup of Glutinous rice flour
1/2 cup of cooked cold rice (left over rice work well)
3 to 6 T of sugar (if you like sweet add up to 6 and it is just like sweet cake)
1/4 t salt
2 green onions chopped
 Mix everything together until smooth then add the rice last. If the batter is too thick add a bit more of milk, but be careful if the batter too thin it  will take long time to cook. You don't need coconut cream on top for this recipe.

Coconut sauce for the cake (this is for 2 serving)
3 T of fish sauce
2 T of sugar (more or less up to you)
3 T of boiling water
2 to 3 T of lime juice
1 clove of garlic
1 Thai chili mince
1 to 2 T of coconut cream
mix everything in a bowl set aside until ready to serve

Heat the cake pan on medium heat until hot, brush with oil each time you put the batter in, spoon the batter mixture into each hole cover and cook until the cake is almost thicken then drizzle the sweet coconut cream on the top let it cook a bit longer until the batter is thicken, flip it over and cook the other side cook until the batter and cream is done. Take it out let it cool on a serving platter.

Note: If the pan is too hot the cake will cook fast on the outside but the inside batter is raw so make sure the heat is on low all the way after few round of cooking the cake batter.

Serve Num Krok or Khmer hot cake with coconut sauce above.

Vietnamese Steam Rice Cakes

Vietnamese Steam Rice Cakes

This is Vietnamese recipe of steam rice cakes, you can do it 2 ways, to steam it or cook it in hot cake pan (Thai KaNum Krok pan) in Vietnam this recipe is steamed on a large steamer with many tiny bowls inside the steamer. I did it a bit different because I don’t have tiny bowls to steam. I mix everything according to the package then I use Num Krok pan to cook it, it works well.

To make the filling
1/3 cup of dried shrimps (you can also use fresh shrimps) soaks wash set aside
1/2 cup of yellow monk bean soak for few hours then steam until it is cooked
1/4 cup of minced preserved turnip
2 minced shallots
2 minced green onions or chives
Dash of sugar and msg up to you
2 T of oil

To make the sweet fish sauce (1 to 2 serving)
3 T of fish sauce
2 T of sugar (more or less up to you)
2 to 3 T of lime juice
3 T of water
1 garlic clove, minced
1 Thai chili minced
Mix and adjust the flavor to your taste.

Heat oil on medium heat until hot; add shallots stir fry until golden color
Add dried shrimps, and turnip, stir fry until hot
Add green onion, monk bean, sugar, msg mix well turn the heat off
Take the filling mixture out and set aside

For the batter
You need 1 bag of Bot Banch Beo Vietnamese rice cake and mix with 4 cup of water (direction is on the package) what I did with my recipe is I used 3 cup of water and 1 cup of coconut milk.

Heat up the Num Krok cake pan on medium heat until hot brush with oil inside each hole. Spoon the cake batter into the holes cover and cook for 2 minutes or until the batter is a bit thicker,

Now add 1 t of filling to each batter and drizzle 1 t of cake batter on top so the filling will stick with the cake, continue to cook until the batter is done. Take each cake out put them on a serving platter. Repeat the remaining batter and filling.

To serve the rice steam cake all you have to do is drizzle the sweet fish sauce on the top of the cake and enjoy!

Thursday, June 20, 2013

Stir fry Dried Wheat Noodle

Stir fry Dried Wheat Noodle

You need to find dried Mi Chay brand noodle sell at the Asian grocery store.

4 small bundle of Mi Chay dried noodle (boil in water according to the package direction)
Drain set aside
1 cup of minced pork or small shrimps
Half red bell pepper
2 cup of bean sprouts
2 green onion or ½ cup of chopped chives
1 t black pepper if you like spicy noodle
3 cloves of minced garlic or shallots
3 T of oil for stir fry
You can use any vegetable you like

Stir fry sauce
3 T of soy sauce
2 T of fish sauce
1 T of oyster sauce
1 T of dark soy sauce or Mushroom soy sauce
1 T of sugar (more or less up to you)

In hot wok heat oil until hot add garlic stir fry until brown but not burn
Add ground pork or shrimps stir fry until the meat is done and shrimp turn pink
Add red bell pepper stir fry until tender
Now add noodle and sauce stir fry until the noodle is hot turn the heat off
Add black pepper
Add bean sprouts and green onion mix it well

Serve hot with lime juice and chili sauce.


Salted Fish with Minced Pork Steam Trey Prama Sach Jrouk

Salted Fish with Minced Pork
Steam Trey Prama with Ground Pork

For this recipe you need trey Prama or Trey Bra. Because these kinds of fish are hard to mince I steam it first then minced it with ground pork. You can steam or fry trey Prama.

1/3 cup of minced trey Prama
1/2 cup of ground pork
1 to 2 eggs scramble
4 garlic cloves mince (or 2 garlic 2 shallots)
Thai chilies as much as you like
1 t of sugar (more or less up to you)
1/2 t of msg (up to you)

On a clean cutting board mince all the ingredients together (except the eggs) to tiny pieces.
Put it in a bowl now adds crumble eggs to it, mix it well.

Steam the mixture until it is done.
If you fry it put 3 T of oil in a fry pan then form a flat mixture of trey Prama put in hot oil fry each side until golden and the ground pork is cooked.

Serve Trey Prama with any Thai crunchy vegetables or steam broccoli with a squeeze of lime juice on it.


Tuesday, June 11, 2013

BBQ Chicken

BBQ Chicken

I made this BBQ chicken with half store bought spice and half homemade BBQ sauce, it turns out pretty good. It is very simple recipe.

2 ½ lbs of chicken drumsticks
1 pgk hickory bbq seasoning mix from the store (1.6 oz McCormick brand)
Mix and marinate the chicken with the seasoning package for few hours, I did it over night.

Homemade BBQ sauce
2 cups ketchup
1 cup of brown sugar
1/4 cup Worcestershire sauce
1/8 cup of liquid smoke

Put all the ingredients in the sauce pan and stir on simmer for 15 minutes, turn the heat off let cool. Keep left over in the refrigerator for a month or longer. This BBQ sauce taste much better than sweet baby ray because it is not too sweet.

Grill or bake your chicken until it is done, if you bake it at 350 for 30 minutes or so.
When the chicken is done brush with homemade bbq sauce and serves with any side dish.

Deep Fried Wonton

Deep Fried Wonton

1 pkg of Wonton wrapper

1/2 lb of ground Pork
1/2 lb of minced shrimp
1 T of soy sauce
1 T of oyster sauce
1 T of minced ginger
2 T of minced bamboo shoots
2 T of minced onion
1 T minced garlic or shallots
1 t of sesame oil
1 t of sugar (optional)
2 green onions minced
1 T of cornstarch

Mix all the ingredients together in a bowl set aside
Take one piece of wonton skin lay on a flat surface
Spoon one teaspoon of the meat put in the middle seal edge with water
Then fold it into triangle shape, repeat the remaining

Heat 3 cups of vegetable or canola oil on medium heat in a wok until hot then drop few pieces of wonton into hot oil deep fry until golden brown take it out and drain. Make sure the oil is not too hot or else it will burn the outside of the wonton skin and the meat won’t cook.

Serve warm with Thai sweet and chili sauce.