Sunday, October 20, 2013
Mum Silver fish (khmer trey Prite)
This recipe is like any khmer Mum you need to make sure to adjust the salt to your taste if it too much salt it won’t get sour and if not enough Mum will be spoil. What I do is I often take a taste for the saltiness before I put it in the jar.
1 bag of tiny silver fish or tiny shrimps sell at the Asian market (wash drain and set aside let the water drip)
1/3 cup of minced Galangal
1/3 cup of roasted rice
2 T of salt use American measuring spoon (do adjust the salt)
2 cups of shredded green papaya
1 cup of shredded carrot
1 t of tamarind powder
Mix everything well together put it into a clean jar and let it sits for a week, I keep it outside for 1 day then I keep it in the fridge for later use. It will sour fast depend on where you live with warm weather.
When ready to serve add minced garlic, minced chilies, lime juice and assorted herbs serve with green fresh vegetable. Serve with rice.
STIR FRY CHOW MEIN NOODLE
1/2 pg of fresh chow mein noodle(8oz) or Yakisoba noodle, if you use fresh chow mein do soak it in warm water for 20 minutes. I like Fresh Yakisoba from Costco
6 to 8oz of pork sliced thin.
1 cup of sliced cabbage
1/4 onion sliced thin
1/2 carrot sliced thin
1/2 cup of sliced meat
1 cup of bean sprouts
1 to 2 T of chopped garlic
2 green onions
3 T of oil for stir fry
SAUCE FOR STIR FRY
3 T of soy sauce
3 T of Yoshida sauce from Costco
3 T of oyster sauce
1 t of sesame oil
1 t of sugar
3/4 cup of chicken broth
Mix them all together and set aside.
Heat oil in a wok till hot, add garlic stir fry until brown
Add carrot stir fry till tender then add meat cook till the meat no longer pink
Add cabbage and onion stir fry till tender
Add noodles and stir fry
Add the sauce mix well till the noodle hot
Add the green onion
Turn the heat off then
Add bean sprout last.
Mum Lahong is khmer snack it is good with any sticky rice or regular rice or just eat it alone.
1 small lahong cut to long strip
2 T salt
Let’s do this part first, mix salt in warm water enough to soak the Lahong over night to soften the texture of Lahong. The next day wash it few times until it is clean. This process is to soften the Lahong and to get rid of any sticky texture on lahong.
Now you need
2 T of Palm sugar
1 T of water
On a low heat stove melted the palm sugar until it is brown in color let it cool
1/3 cup of minced galangal
1/3 cup of roasted rice
1 ½ T of Vietnamese Mam Ca Sac Xay (preserved grinded fish in Brine) this will give flavor to any kind of Mum.
1 t of tamarind powder
1 T of salt
10 fresh chilies
In large bowl mix everything all together except the chilies, mix it well use your hand to do so until well combine then add 10 chilies to it.
Put Mum in a jar and let it sit out for 2 to 3 days then Mum Lahong will be ready to serve.
Sunday, October 13, 2013
Phnom Penh Noodle Soup (Keiv Teav Phnom Penh)
Keiv Teav Phnom Penh is famous in Cambodia, a hot pork broth simmering with pork bone, dried shrimps, dried squids, and fresh daikon, grill onion, and spices are cook for hours or overnight to bring the best flavor for the morning breakfast for the Khmer people everywhere on the street or restaurant in Cambodia. It is a lot of work you might have to make the broth the day before.
This recipe make a lot if you don’t have many people to feed cut it in half.
For the broth you need the following ingredients
5 lbs of pork bone any bone will do
2 lbs of pork shoulder or pork butt or loin
2 onions cut in half and grill until it turns brown in color
1 small daikon radish cut to big bite size set aside
1/2 cup of dried shrimps soaks wash set aside
4 small dried squid’s soaks wash and cut to bit size set aside
2 piece of rock sugar or ¼ cup of white sugar
7 cloves of garlic smash
5 star Anise
1 t of black or white pepper corn
1 to 2 T of salt
1/4 cup of fish sauce
20 cups of water
For the meat
Cooked Pork shoulder sliced thin
Cooked Pork liver sliced thin
Cooked ground pork
Quail eggs (make sure you put it in hot boiling for water or hot soup broth for a minute or so)
Set all the meat aside ready to serve
To garnish the noodle bowl
Saw tooth coriander (Jee Bunlar)
Roman lettuce cut to bite size
For the flavor sauce and Garlic shallots oil
Minced Fry shallots and garlic’s with oil set aside (you need to have it ready before hand)
Sriracha hot chili sauce
For the noodle you can use fresh or dried Phnom Penh noodle if you use dried noodle make sure you soaked wash and drain the water then cook in hot boiling water for a minute or so. For Fresh noodle I also soak it for about 5 minutes in warm water so it cooks fast in boiling water. Do use strainer with handle to cook the noodle in hot boiling water. (Don’t cook it until you ready to eat or else the noodle will stick together.)
To make the broth
You have to parboil the bone wash and clean. In a big soup pot bring enough water to boil then add pork bone. Boil for 5 minutes on high heat then drain and wash the bone set aside, this will keep the broth clear, clean the pot.
Now put 20 cups of water in the soup pot and turn the heat on high until the water is boiling then add the bone, pork shoulder and the rest of the ingredients into the boiling pot. Cook for 20 minutes on medium high heat then reduce the heat to low or simmer for 1 ½ hours to 2 hours. Do adjust everything to your taste bud. (Make sure you take out the pork shoulder ahead of time if you cook it too long the meat will be very tuff to chew on)
When the soup is done take the bone out sliced any meat your want off the bone. Drain the broth and discharge everything else, put the clear broth back in the pot and set aside until ready to serve.
To serve the Phnom Penh noodle soup.
Turn the soup broth back to a boil then on low to keep the broth hot,
Cook noodle in hot boiling water drain shake off the access water then put in a large soup bowl add cooked slice pork meat, liver, shrimps, ground pork, quail eggs on top of the noodle then add the soup to cover the noodle,
Garnish with bean sprouts, cilantro, and green onion, saw tooth, lettuce, and flavor chili garlic oil, hoisin, chili sauce and squeeze of lime juice, sugar, black pepper to your taste bud.