Cambodia - Salor Kor-Ko Sap.(Khmer Vegetarian Stew.)

Salor Kor-Ko Sap

(Khmer Vegetarian Stew)

Savoring eggplant, bitter melon, pumpkin and spinach with Khmer favorite spices is very tasty.

Ingredients

-       1 Asian egg plant. Cut chunks.

-       1 Bitter melon. Removed seeds and cut chunks.

-       2 Cups cubes fresh pumpkin ( already peeled,seeded and cut).

-       5 oz. Frozen chopped spinach or ½ lb. Fresh spinach. Chopped.

-       2 Slices fresh galanga root, or frozen galanga root.

-       1 Kaffir lime leaves.

-       1 Tablespoon minced lemon grass.

-       1 Tablespoon mushroom sauce.

-       1 Tablespoon sugar.

-       2 Tablespoon roasted rice powder.

-       1 Teaspoon salt.

-       ½ Teaspoon turmeric powder, or 3 pieces fresh turmeric roots.

-       ½ Teaspoon paprika.

-       1 Cup coconut milk. (Option, substitute with 1 cup water instead.)

-       2 Cups water.

Directions

-       Put coconut milk, water, lemon grass, galanga, kaffir lime leaves, turmeric, paprika and garlic in a blender and blended it.

-       Places eggplant and bitter melon in a soup pot.

-       Pour the mixes spices sauce over, and cover the pot with lid.

-       Simmering for 10 minutes then add pumpkin and spinach.

-       Cover and cook till the pumpkin tender.

-       Seasoning with sugar, salt, mushroom sauce and roasted rice powder.

-       Stirs well.

-       Serve hot with rice or hot bread.

Cambodia - Num Ta Leng Sap (Khmer Vegetarian Pancake)

Num Ta Leng Sap 

(Khmer Vegetarian Pancake)

Ingredients

BATTER:

-       1 Cup rice flour

-       2 Tablespoons cornstarch.

-       1 Cup coconut milk.

-       1 ½ Cups water.

-       1 Teaspoon sugar.

-       ¼ Teaspoon salt.

-       ¼ Teaspoon turmeric powder.

-       2 Stalks green onion. Finely chopped.

FILLING:

-       1 Piece firm tofu. Mashed.

-       1 Cup dices jicima.

-       2 Cups bean sprouts.

-       ¼ Cup peeled mung bean.

-       2 Cups water.

-       2 Tablespoons mushroom sauce

-       2 Tablespoons cooking oil.

VEGETABLES:

-       Roman lettuce or your choice of lettuce. Washed and drained.

-       Cucumber. Peeled and slices.

-       A bunch of fresh mint leaves or your choice of fresh herbs. Washed and drained.

Directions

-       Put mung beans and 2 cups water in a small pot.

-       Cook till the beans tender.

-       Pour the beans in colander to drain off water.

-       Set a side.

-       Mix rice flour, corn starch, water and coconut milk together.

-       Seasoning with sugar, salt, turmeric powder and green onion.

-       Stirs well.

-       Set a side.

-       Mashed tofu in another bowl with cooked mung bean.

-       Add Jicima and mushroom sauce with tofu.

-       Mix well.

-       Heat up a non-stick pan, pour 1 tablespoon cooking oil when it hot.

-       Sauté the tofu mixtures in the pan for couple minutes then add bean sprouts.

-       Stirs and remove from the heat and set a side.

-       Heat up a non-stick frying pan with medium high temperature.

-       When the frying pan is hot, take a piece of paper towel and dips in the remaining oil.

-       Take the oily paper towel wipes in side, on top of the frying pan.

-       Stirs the batter again and pour a thin layer of batter in the hot frying pan.

-       When pour the batter, spread it around the frying pan to form a circle, full moon shape.

-       Spoon out some filling , and put in the middle of the cake.

-       Cover pan to cook for few seconds or till the bottom of the cake is golden brown.

-       Flip half side of the cake over to form a half moon shape cake.

-       Remove the cake and place on a plate.

-       Continue to make more pancakes until the batter gone.

-       Make 10 small vegetarian pancakes or 6 large size.

HOW TO EAT:

-       Take a piece of lettuce, put some pancake in with a slice of cucumber and a few mint leaves in side the lettuce.

-       Wraps the lettuce and dips in vegetarian fish sauce.

-       Or sweet soy sauce dipping.

Cambodia - Khmer star fruit steak

Khmer star fruit steak

Ingredients

-       4 Pieces tenderloin steak rolls, approx 1 ½ lbs

-       Sauce

-       1 Ripped star fruit, seeded and slices

-       3 Cloves garlic, chopped

-       1 Tablespoon vegetable oil

-       1 Tablespoon light brown sugar

-       1 Tablespoon soy sauce

-       1 Teaspoon sea salt

-       2 Hot chili pepper or to your taste (option)

-       ¼ Teaspoon black pepper

-       1 Cup water

Directions

-       Places steak rolls in container. Set it a side.  

-       Put remaining ingredients in a blender and blended it well.

-       Pour sauce over steaks, covered container and refrigerated it over night or at least 4 hours.

-       Cook steak over hot grill to your liking.

-       Serve hot with rice or potato.

Cambodia - Khmer Coconut Pork Skewers

Khmer Coconut Pork Skewers

Serves 4

Ingredients

-       1 stalk Lemon Grass, thinly sliced

-       1 large Onion, chopped

-       5 Garlic Cloves, chopped

-       The grated Zest of 1 Lime

-       1/2 teasp Ground Turmeric

-       90ml/3fl.oz. Water

-       25g/2oz freshly grated Coconut or unsweetened Desiccated Coconut

-       1 tbsp Sugar

-       1/2 teasp Salt 400g/14oz Lean Pork, cut into 2.5cm/1-inch cubes

Directions

1. Place the lemon grass, shallots, garlic, lime zest, turmeric and water in a food processor and process to a paste.

2. Transfer the lemon grass paste to a mixing bowl together with the coconut, sugar and salt and mix well.

3. Add the pork and mix to coat well. Cover with clingfilm and leave to marinate for at least an hour at room temperature.

4. Preheat the grill to hot. Thread the pork cubes onto skewers and cook for 15-20 minutes, turning frequently and basting with the marinade. Serve immediately.

Also very good on the barbecue.