Friday, September 27, 2013
Stir Fry Morning Glory (Char Trokoun)
This recipe is easy and cheap, all you need is water spinach which is what it is call in America, it has long stem with pointed green leaves. In Asia it grows in the lake pond and any place that has water.
20 stems of water spinach or Trokoun cut to 1 inch long about 4 to 5 cups (keep stems separate from the leaves.
8 oz of minced pork, shrimp, chicken or tofu whatever you like
2 T of oyster sauce
2 T of fish sauce or soy sauce
1 T of sugar more or less up to you
1 to 2 T of Fermented soy bean
3 garlic cloves minced
2 T of vegetable oil
In hot wok heat oil add garlic stir fry until brown
Add pork, shrimp, or whatever you like to it cook until no longer pink
Add water spinach stems part only, cook until tender if needed add a bit of water
Now add soy sauce or fish sauce, sugar, oyster sauce, and soy bean, mix well,
(Make sure you add a T of everything at a time in case it is salty)
Now add the leaves and stir fry quickly, Water spinach cook very fast so be careful don’t overcook.
Taste and adjust turn the heat off.
Serve with cooked rice
Lemongrass Fish (trout, tilapia, or any white fish)
Lemongrass is one of the most flavorful herb and medicine use in Asia country. Lemongrass work for any kind of meat, fish or fresh salad, I use lemongrass for many of fish curry dish or just grill fish, and the flavor is very good with any kind of fresh pickle or salad.
1to 2 trout clean, cut shallow, diagonal slits on both side for the marinate to get inside the fish.
1 to 2 stalk of lemongrass thinly sliced, white part only,
3 cloves of garlic
1 to 2 Thai chilies for spicy (optional)
1 thumb size galangal, thinly sliced
3 lime leaves thinly sliced
1 T of sugar
1 to 2 T of fish sauce
In a mortar and pestle pound the lemongrass, garlic, shallots, galangal, chilies, lime leaves to paste
In a large bowl marinade the fish with the lemongrass paste add sugar fish sauce and marinated for few hours.
Grill or fry the fish until golden brown take it out let cool
Serve with Khmer Jrouk Spey, green mango salad, green tomato salad and so on…with rice
Friday, September 13, 2013
Curry Noodle (Somlor Kari Num Banh Chok)
For Curry noodle you can make any kind of curry to go along with the rice noodle, but for Khmer curry noodle is a bit different, we use fresh curry paste mix with some red or yellow curry paste or only fresh curry paste. I often mix with Thai red curry paste.
For the Kroeung Curry paste,
2 stalk or lemongrass white part only thinly sliced
2 to 3 big pieces of galangals thinly sliced
7 Kaffir lime leaves thinly sliced
1 T of salt
7 cloves of garlic
1 big red dried Mexican pepper soaked wash thinly sliced
1/2 t turmeric
1 T of shrimp paste
In a food processor or mortar and pestle pound everything to paste add shrimp paste last and set aside .
To make chicken curry for the noodle
1 can of coconut milk or cream
1/4 cup of homemade curry paste (you can add more if you like)
3 T of red curry paste
5 star aniseeds
Half of chicken cut to bite size (you can use any kind of chicken, but bone in chicken taste better)
2 T of vegetable oil
3 Potatoes cut to bite size
3 to 4 carrots to bites size
1 onion sliced
Sugar to your taste
Fish sauce to your taste
Water as needed
Note: if you like you can use bamboo shoots and long beans instead of potatoes and carrots all up to you.
In a big pot add oil turn to medium heat until oil is hot then add curry paste both homemade and store bought fry until fragrant then add star aniseeds half can of coconut milk stir until all mix and bubble
Now add the chicken stir and cook for 15 minutes add water enough to cover the meat and cook until the meat is tender
Add Potatoes and carrots, the rest of the coconut milk and more water to your desire enough to cover the potatoes and carrots cook until the chicken and carrots is soft add onion cook till the flavor come together.
Taste and adjust the flavor with sugar and fish sauce. Curry can take about 1 hour to cook for the best flavor.
For the vegetables,
As for any khmer Num Banch Chok you can add any vegetable you like
The best vegetables are
Banana blossom and so on
For the noodle you can use rice noodle for Num Banch Chock or sometime I use top ramen just boil the noodle drain and don’t use any of the seasoning packages.
To serve Curry noodle
Put the noodle in a large bowl
Spoon the curry soup on top then add the vegetables, chili, lime juice salt and sugar as desire.
Banana Muffin Cake
1 box of yellow cake mix
1/3 cup of vegetable oil
5 ripe bananas
1/4 cup of milk
Mix everything until smooth spoon in muffin pan (line with paper cup)
Bake at 350 for 15 to 20 minutes or until done
You can make any cream to go on top up to you.