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.

Enjoy!

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.

Enjoy!

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 Jalapeño 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.

Enjoy!

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

Enjoy!

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.

Enjoy!

Cookie Dough Candies

Cookie dough Candy
1/2 cup softened butter
 3/4 cup brown sugar, packed
2 cups flour
1 t vanilla extract
1 (14oz) can condensed milk

1 cup of miniature chocolate chips

Coating with chocolate
Dark Chocolate bark for melting (any semi-sweet will do)

Mix everything together just like you do any cookie dough until smooth Then add the mini chocolate chips Cover cookie dough let it sits in the fridge for 1 hour. Roll the dough into small round balls (I use measuring spoon 1 T) to make sure it is the same size. Lay the cookie dough balls on the baking tray with wax paper then put them back in the Fridge until it is hard enough to dip in melted chocolate. Melt the chocolate on double boiler on low heat then turn the heat off Dip the cookie dough in melted chocolate; lay them on cookie sheet with wax paper. Let it cool for few hours or overnight before wrapping them.

Peppermint Bark Candies

Peppermint Bark Candies
8 oz semisweet dark chocolate or chocolate bark
2 t vegetable oil or canola
1/2 t peppermint extract divided
8 oz white chocolate bark
24 peppermint candies crush or use candy cane

Crease 9x9 inches pan set aside

Melt the dark chocolate first with 1 t of vegetable oil and peppermint extract (make sure you divide) When the chocolate is melted pour into prepared pan sprinkle crush peppermint candy, let it cool and hard

Now melt the white chocolate with 1 t of oil and the rest of peppermint extract. When the white chocolate is melted pour into prepared pan sprinkle with crush peppermint candy, let it cool. When the candy is cool break it into smaller chunk or wrap it as you like.

Peppermint Cream Candies

I don't have dark chocolate for this picture

it is best to use dark chocolate 

Peppermint Cream Candies
4 ½ C or 1 lb bag of powder sugar
9 T Condensed milk
Few drops peppermint Extract
Few drops green food coloring

 Dark chocolate for dipping

Mix everything together except the dark chocolate. Mix until the powder sugar form into dough Use measuring spoon (I use 1 T to make round dough balls) Lay the balls on cookie sheet with wax paper Melt dark chocolate on double boiler or glass bowl until melted Let the chocolate cool for a bit to prevent the sugar dough from melting Dip the green peppermint dough one by one; lay the dipping candy on another cookie sheet with wax paper Let the candy cool for few hours or overnight before wrapping them.

Smooth Caramel Candies

Smooth Caramel Candies
You will need a deep pot to make this caramel candy,
 and 12x15 inches pan or any pan you have, but make sure it is not too thick to cut. It takes about half an hour or longer to stir the caramel, make sure your phone is off and don’t go anywhere while making it!

2 cup white sugar
1 cup brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter (2 sticks)
1 ¼ t vanilla extract

What you need, Deep Pot 12x15 sprayed pan (it won’t stick when you cut it, make sure you flip it over on to a large cutting board) Candy thermometer

Combine everything together except vanilla extract Heat the mixture on medium heat until bubble then Reduce heat to low, (make sure it is till bubble but not on high heat) with candy thermometer on the side of the pot Keep stirring the mixture until it reaches 250 degree F (or 120 C) Remove from heat add vanilla extract. Pour mixture into prepared pan Let cool before cut to small square wrap with candy wrappers.

Stir Fry Cucumber

Stir Fry Cucumber

6oz of Pork slice thin
11/2 cucumber

Stir fry sauce
11/2 T of soy sauce
11/2 T of fish sauce
1 T of oyster sauce
1 T of sugar (more or less up to you)
Mix the sauce ingredients together set aside
3 cloves minced garlic
3 T of oil
Black pepper to taste


Turn the stove to medium high
In a none stick fry pan add oil until hot
Add garlic stir fry till the garlic turn brown
Now add meat cook  till the meat no longer pink
Add cucumber stir fry until tender
Add sauce, mix well together
Stir fry  all the meat and cucumber are cooked
Turn the heat off sprinkle black pepper on it if you like
Serve with rice

Enjoy!

Stir fry Bitter Melon

Stir fry Bitter Melon

1 big bitter Melon slice thin
4 oz of ground pork
1 egg
1 t sugar (this recipe can use up to 1T of sugar)
1 T of fish sauce
1 T of soy sauce
2 T of oyster sauce
1/3 cup of water as need to soften the bitter melon
2 cloves garlic minced
1/4 t of black pepper or less up to you

In a none stick fry pan add 2 T of oil until hot
Then Add garlic stir fry until brown
Add ground pork cook until almost done push to the side
Now add egg and scramble it cook till done mix with ground pork
Add bitter melon to the fry pan and mix well, add water cook for few minutes until melon is soft
Now add fish sauce, soy, oyster, and sugar, stir fry it until the melon is tender sprinkle black pepper on it.
Turn the heat off; adjust the flavor to your taste.

Enjoy!

Wonton Appetizers

Wonton Appetizers

2 pgk of Wonton wrappers
2 roll of Jimmy Dean Sausages
1/2 onion chopped
1 carrot minced or chopped to tiny pieces
1 (5oz) can water chestnut minced
1 (40z) can of mushroom minced
Any kind of cheese you like for topping
1/2 cup chopped green onion

In a nonstick fry pan fry sausages until almost done
Add onion, carrot, water chestnut, and mushroom stir fry for few minutes until the meat is cooked
Turn the heat off add green onion to it, mix well.

Take our wonton one piece at a time and place it in muffin tin to make a cup.
Bake at 350 degree for 5 minutes take it out let cool, finish the remainder wonton.
Use a Teaspoon and fill the wonton cup then top with cheese

Put it back in the oven in 350 degree for 5 minutes until the cheese is melted
Take it out and let it cool down a bit.

Serve warm as appetizer.

Enjoy!

BBQ Pork and Rice with Sweet and Sour Sauce (Bai Sach Chrouk)

BBQ Pork and Rice with Sweet and Sour Sauce (Bai Sach Chrouk)

This is one of Cambodian and Vietnam famous street food serve with a bowl of clear soup, fresh cucumber and broken rice on the side. There is different type of this recipe depending on where you eat and the flavor is never the same. I know that most place sell marinated bbq pork on charcoal grill and the flavor is wonderful. In my picture I bake the meat not look that good (Seattle is too cold to BBQ at this time of year (don’t bake). Make sure you make clear broth to go with this recipe, in Cambodia they use chicken or pork broth add a some green onion to it. (Pho broth is also use for this recipe)

1 lb of Pork butt, shoulder or pork belly (you need 25% fat for this recipe) many Cambodian use pork belly. Do slice the meat into long strip. Lean meat will not taste good.

Marinate 1
2 T of minced garlic
2 T of minced shallots
2 T of soy sauce or fish sauce
1 T of oyster sauce
2 T of honey or brown sugar
1/4 t black pepper
2 T of olive oil to keep the meat moist
1 T of Chinese BBQ Pork seasoning for red color

Marinate 2
Most street in Cambodia do it with coconut milk
1/3 cup of coconut milk ( just like add oil to make the meat moist)
2 to 3 T of soy sauce or fish sauce
2 T of honey or sugar
1 T of Chinese BBQ pork seasoning

Mix and marinate the meat for few hours or over night
Grill the meat on charcoal or gas grill over medium heat until done

Green onion in oil (this part is optional you can use fresh green onion to sprinkle on the top of rice or grill pork when ready to serve)
1/2 cup chopped green onions, olive oil to fry the green onion
Heat about ¼ cup of oil until hot add green onion cook in hot oil for few minutes turn the heat off and let it cool.

 Chili sauce
1 T of minced shallot
 2 T fish sauce
 lime juice as much as you like
1 Thai Chili minced
1 t if sugar more or less up to you
Mix everything together set aside, adjust the flavor to your taste

To serve the bbq pork over rice you need white rice or broken rice or fried rice. Cut the grill pork to bite size add on top of the rice drizzle green onion oil, sweet and sour sauce and serve with fresh cucumbers.

Enjoy!

Oven Roasted Red Potato

Oven Roasted Red Potato

2 lbs of red potatoes cut to bite size
1/3 cup of olive oil
1 pgk of onion soup mix
2 T chopped fresh rosemary

In a baking dish combine all the ingredients with the potatoes
Bake in the preheat oven at 450 degree for 40 minutes turn few time during baking.

Enjoy!

No bake Pumpkin Pie

No bake Pumpkin Pie

1(9 inch) graham cracker crust
1 (.25) pgk unflavored gelatin
1 t ground cinnamon
1/2 t ground ginger
1/2 t ground nutmeg
1/2 t salt
1 (14oz) can condensed milk
2 eggs, beaten
1 (15oz) can pumpkin

In a saucepan combine gelatin, cinnamon, ginger, and nutmeg, salt.
Then stir in condensed milk and beaten eggs, mixing well.
Over low heat stirring the mixture constantly until gelatin dissolves and mixture thickens.
Remove from heat.

Stir in pumpkin mixture thoroughly and pour mixture into graham cracker crust.
Chill for 3 hours before serving.

Enjoy!

Green tomato Salad

Green tomato Salad

If you have green tomato don’t through it away, make salad to go with grill chicken or fish.
This is not exact recipe and you can add the seasoning and herb according to your taste.

3 to 4 green tomatoes sliced thin
2 to 3 shallots sliced thin
2 clove of garlic minced
3 to 4 T of fish sauce
Vinegar to taste if the tomato is not sour enough
Sugar to taste
1 Jalapeño sliced thin
2 green onions chopped

Mix everything together adjust the flavor to you taste. Serve green tomato salad with grill chicken or fish.

Enjoy!

Trey Ngeat Phat

Trey Ngeat Phat
Trey Ngeat Phat is old khmer food that khmer Elderly and Monk like to eat with bor bor.  It takes few steps to make. You need to have trey ngeat from srok khmer to do this recipe. Store trey ngeat Phat in the refrigerator for months.

You will need good Trey Ngeat (I use one whole trey ngeat)
6 cloves of minced garlic
1/2 cup of minced shallots
1 cup of chopped green onion
1 cup of minced preserved Radish
1/4 cup of olive oil or vegetable oil
Sugar adds as desire for sweetness
MSG add if you like

Cut trey ngeat to small chuck to fit in the pot
Boil water and add trey ngeat cook until soft then drain water wash until trey ngeat cool down.


Break trey ngeat into small pieces then put in food processor or use mortar pestle to smash it to tiny pieces.

In a fry pan turn the heat to medium then add the fish back, stir fry until it is almost dry then add preserved radish stir fry until golden, but not burn. Take it out set aside.

In the same fry pan add oil until hot then fry garlic, shallots until golden brown.
Now add green onion to it stir fry for 1 minute, then add trey ngeat back to fry pan mix it well then add sugar and msg as desire. Turn the heat off let it cool before storing it in the refrigerator.

Serve trey ngeat phat with bor bor.

Enjoy!

Bow Tie Pasta Salad

Bow Tie Pasta Salad
This recipe makes for 10 people

1 box 12 oz Bow tie pasta (cook with a bit of salt in water)
2 cup broccoli florets (cook and cool with ice water)
1 cup cherry tomatoes or grape tomatoes
1/2 cup of blue cheese crumble or any cheese stick (if you like more cheese add more)
Chopped parsley for topping

Dressing (sorry I didn’t measure it)

Olive oil
Balsamic vinegar
Red wine vinegar
Sugar to taste
Salt to taste
Black pepper to taste
Minced garlic (1 clove)
Mix them all the ingredients together and set aside
If you like your dressing creamy you can add ½ cup of Mayonnaise to the pasta before serving

Just before serving mix cooked pasta, broccoli, tomatoes and drizzle with dressing, top with blue cheese and chopped parsley.

Serve Bow tie pasta salad with grill salmon, grill chicken or pork chop

Enjoy!

Rice Rolls Stuffed with Pork (Banh Cuon)

Rice Rolls Stuffed with Pork (Banh Cuon)

This is Vietnamese dish with Rice paper steam or dried rice paper soak in warm water. If you choose to do the steam rice paper you need to have a stemmer with round cloth on the top to steam the rice flour mixture. I don’t have one at home so I do it the same way as banch Chev or Vietnamese banh Xeo just use none stick fry pan to cook the rice flour mixture. If you choose to do it with dried rice paper, soak the rice paper until soft and wrap like you do fresh spring rolls. To make it easy buy fresh rice sheet from the Asian market that what I did. Serve with sweet fish sauce. The rice flour sell at the Asian market.

For the filling you need

25oz dried cloud ear mushrooms, soaked for 30 minutes, wash and cut it to small pieces
1 lb of ground pork
2 T of fish sauce
2 t of sugar
1 T of vegetable oil
2 garlic cloves minced
2 shallots minced
2 spring onions finely chopped
Black pepper
Half onion minced
Fried shallots (shell at the Asian store ready to use)
Mints and herbs to garnish before serve

In a blow mix ground pork and dried mushroom together
In a wok or fry pan add oil over medium heat until hot
Add garlic, shallots, and onion stir fry until golden
Add the pork mixture and stir fry until the pork is cooked
Season with pepper; sugar, fish sauce mix well, take the meat mixture out put in a blow let cool before you roll.

How to roll Banh Cuon,

Place the rice sheets on a flat surface, spoon a tablespoon of the pork mixture onto the middle of each sheet.
Fold one side over the filling, tuck in the sides, and roll to enclose the filling, so that it is resembles like fresh spring rolls.

If you use fresh steam rice paper it is easy because it is stick together, all you have to do just put the filling in and roll.

To serve the rice roll or Banh Cuon,
In a serving plate lay the rice roll as many you like
Add fried shallots or garlic on top if you have herb, mint or basil garnish on the top
Then drizzle with sweet fish sauce.

Enjoy!