Cambodia - Aromatic Black Tiger Shrimp with Fresh Garden Vegetables

Aromatic Black Tiger Shrimp with Fresh Garden Vegetables

(Recipe serves 4)

Ingredients

-       1 lb. black tiger shrimp, shelled and de-veined (can substitute thinly sliced chicken breast)

-       1/2 cup minced lemongrass

-       1/2 cup minced cilantro stems (the product of one large bunch)

-       1 tsp chopped galangal

-       1 tsp coriander seeds

-       8 medium-sized garlic cloves

-       1 tbsp kaffir lime leaves, de-veined

-       1 tbsp tamarind pulp

-       1 ripe cubanelle pepper, cut into 1 inch diagonal slices (red bell peppers are an adequate substitute)

-       6 oz asparagus cut into 1 1/2 inch lengths

-       6 oz savoy cabbage cut into 1 inch diagonal slices

-       3 tbsp vegetable oil of choice

-       1 tsp salt

-       1 tbsp sugar

-       3/4 cup water

-       1 cup chicken stock

Directions

1. Add to blender: cilantro, galangal, lemongrass, coriander seeds, garlic, kaffir lime leaves and water. Blend into a very smooth paste and set aside.

2. Soak the tamarind pulp in about 4 tablespoons of hot water for 5 minutes. Using a spoon, scrape the flesh away from the pulp to release the tamarind flavor into the water. Discard the pulp. Set the tamarind juice aside.

3. In a wok (a 12-inch sauté pan is an adequate substitute) over high heat add 2 tablespoons of vegetable oil. Add the paste and stir constantly for approximately 2 minutes, until the aroma is released. Transfer the cooked paste into a bowl.

4. Add the remaining tablespoons of oil to the wok. Add the shrimp and stir fry for 15 seconds. Add all of the sliced vegetables and stir fry for 3 to for minutes, until the vegetables have reached your desired tenderness. Add the paste, chicken stock, salt, sugar, and tamarind juice and stir fry for two more minutes.

5. Garnish with cilantro leaves and served immediately.

Serve with jasmine rice and chilies of your choice!

Cambodia - Pakon Char Poat Koun

Pakon Char Poat Koun

Stir-fry shrimp with shiitake mushroom and baby corn is delicious. It is one of the recipes that my family cooks on special occasions. It is also my dad favorite mahope sar (appetizer).

Ingredients

-       ½ to 1 lb. Medium or large shrimp. Peeled and de-veined.

-       1 Small canned baby corn Drained.

-       1 Dozen driedshiitake mushroom soaked in warm water and drained.

-       1 Large carrot. Peeled and sliced thin.

-       2 Cloves garlic. Minced.

-       1 Yellow onion. Sliced.

-       2 Stalks green onion. Cut ½ inch length.

-       ½ Cup All purpose flour.

-       2 Tablespoons cooking oil.

-       2 Tablespoons corn starch.

-       1 Cup water.

-       2 Tablespoons soy sauce.

-       1 Tablespoon oyster sauce.

-       ½ Tablespoon sugar.

-       ¼ Teaspoon salt.

-       ¼ Teaspoon black pepper.

-       A handfulchopped cilantro for garnish.(optional)

Directions

-       In a large bowl, marinated shrimp with salt and black pepper, then add all purpose flour and cornstarch.

-       Mix well and set a side.

-       In a small bowl, mix water with soy sauce, oyster sauce, and sugar. Set a side.

-       Pre-heat a wok or skillet with high temperature.

-       When it hot, add cooking oil.

-       Sauté shrimp for few seconds then add garlic, yellow onion, carrot, baby corn and mushroom.

-       Stirs well.

-       Pour mix sauces over and stirs till the sauce thicken, then add green onion.

-       Stirs well.

-       Garnish with chopped cilantro before serve.

-       Serve hot as mahope sar (appetizer) or with rice.

Note: If you serve this dish with rice, diluted the sauce with another ½ cup water.

Cambodia - Cambodian Eggplant with Pork & Shrimp

Cambodian Eggplant with Pork & Shrimp

Yield: 1 serving

Ingredients

-       1 md Eggplant

-       1 tb Oil

-       1 Garlic clove, chopped

-       1/2 c Finely ground pork

-       1 Fresh red chile, seeds and -veins removed, minced

-       1 tb Soy sauce

-       1/2 ts Fish sauce

-       1/2 ts Mild chili powder

-       1 tb Sugar

-       1/2 c Chicken stock

-       1/2 c Water

-       2 tb Spicy Lime Sauce

-       1/2 c Raw shrimp, peeled and -chopped

-       Salt, pepper Garnishes:

-       fresh coriander

-       sliced green onions SPICY LIME SAUCE:

-       2 Garlic cloves, peeled

-       1 Or 2 red chiles, stems, -seeds and veins removed

-       1/2 c Water

-       2 tb Fish sauce

-       Juice of 1 medium lime

-       3 tb Sugar

-       Shredded carrot, for garnish

Directions

-       Preheat oven to 450 degrees F.

-       Puncture eggplant in a few places with a fork or skewer.

-       Bake on a sheet pan until soft, about 15 minutes.

-       Set aside and let cool slightly, then peel and split lengthwise into strips about 1 inch thick.'

-       Heat oil in a wok or saucepan over medium heat.

-       Add garlic and cook until lightly browned.

-       Add pork, chile, soy sauce, fish sauce, chili powder and sugar; cook, stirring, until meat loses its raw color.

-       Add stock and water and bring to a boil.

-       Add lime sauce, shrimp and eggplant; simmer until shrimp are done.

-       Season with salt and pepper.

-       Transfer eggplant pieces to a serving dish and top with pork mixture.

-       Garnish with coriander and green onions.

-       Spicy Lime Sauce:

-       Combine garlic, chiles and the water in a blender or food processor and liquefy.

-       Combine fish sauce, lime juice, sugar and chile-garlic mixture in a small bowl.

-       Stir to dissolve sugar.

-       If using sauce by itself, add a bit of shredded carrot for garnish.

-       Makes 1 scant cup.