Cambodia - Sweet & Sour Tofu Salad

Sweet & Sour Tofu Salad

Ingredients

-       2tbsp vegetable oil

-       1 garlic clove, crushed

-       500 g/1lb tofu (bean curd),cubed

-       1 onion, sliced

-       1 carrot, cut into julienne strips

-       1 stick celery, sliced

-       2 small red (bell) peppers, cored, seeded and sliced

-       250 g/8oz mangetout (snowpeas),trimmed and halved

-       125 g/4oz broccoli, trimmed and divided into florets

-       125g/4oz thin green beans, halved

-       2tbsp sweet soy sauce

-       1tbsp tamarind concentrate

-       1tbsp soy sauce

-       1tbsp tomato puree

-       1tbsp light soy sauce

-       1tbsp chilli sauce

-       2tbsp sugar

-       1tbsp white vinegar

-       pinch of ground star anise

-       1tsp cornflour

-       300ml cups water

Directions

-       Heat the vegetable oil in a large, heavy-based frying pan or wok until hot.

-       Add the curshed garlic and cook for a few seconds.

-       Add the tofu in baches and stir-fry over a gentle heat, until golden on all sides.

-       Remove with a slotted spoon and keep warm.

-       Add the onion, corrot, celery, red pepper, mangetout, broccoli and green beans to the pan and stir-fry for about 2-3 minutes or until tender-crisp.

-       Add the oyster sauce, tamarind concentrate, fish sauce, tomato puree, soy sauce, chilli sauce, sugar, vinegar and star anise, mixing well to blend.

-       Stir-fry for a further 2 minutes.

-       Mix the cornflour with the water and add to the pan with the fried tofu.

-       Stir-fry gently until the sauce boils and thickens slightly.

-       Serve the salad immediately, warm.

Cambodia - Sweet and Sour Vegetables

Sweet and Sour Vegetables

Servings: 6

Preparation Time: 30 minutes

Cooking Time: 15 minutes

Serve over rice or other whole grains.

Ingredients

-       1 20 oz. can pineapple chunks in jice

-       1 cup sliced carrots

-       4 cups chopped broccoli

-       1 onion, cut in wedges

-       1 cup water

-       1 bunch scallions, cut into 1 inch pieces

-       2 cloves garlic, crushed

-       1 teaspoon grated fresh ginger

-       1 large green pepper, cut into 1 inch pieces

Sauce

-       1 cup unsweetened pineapple juice

-       1/4 cup cider vinegar

-       2 1/2 tablespoons soy sauce

-       1/3 cup brown sugar

-       2 tablespoons cornstarch

Directions

-       Drain the pineapple, reserve the juice and set aside.

-       Place the vegetables, except the broccoli, in a large pot or wok with 1/2 cup of the water and the garlic and ginger.

-       Saute for 5 minutes.

-       Add the broccoli and the remaining 1/2 cup water.

-       Stir, then cover and cook over low heat for 5 minutes.

-       Combine the sauce ingredients in a separate bowl.

-       Stir in the pineapple chunks and the sauce mixture.

-       Cook, stirring until thickened. 

Cambodia - Cambodian Sweet Soup

Cambodian Sweet Soup

Servings: 4-5 persons

Prep time: 30min

Cook time: 2-3 hours

(cook time recommended for full taste, however 30 minutes will do)

Total Time: 1-4 hours (variable based on choosen cook time)

Ingredients

-       6-8 boiled eggs, peeled

-       1.5-2 lbs pork, cut into chunky cubes

-       fish sauce

-       soy sauce

-       pepper, salt

-       1-1.5 cups sugar

-       bamboo shoots, rectangular/ squarely sliced thin

Directions

1. Bring about 3-4 cups of water to a roaring boil

2. Add enough soy sauce to make a dark brown color

3. Add a couple dashes of pepper

4. Add a dash of salt

5. Add sugar until sweet (the soup, not you!)

6. Add enough fish sauce to taste (usu about 1.4 cup)

7. Add about 5-7 tbps of soy sauce

At this point you should be smelling a very beautifull smell. The soup should taste sweet, but not so sweet you can't taste the tinge of fish sauce you added.

-       Add the boiled eggs to the soup, let boil for about 15 minutes then add the cubed pork.

-       Add Bamboo slices to soup and let boil on medium for about 30 minutes.

-       You should notice that the eggs are taking up a shiny delicatable brown color.

-       The soup should smell slightly different.

-       When eggs are a nice brown color, the soup is ready to serve.

It IS STRONGLY recommended that you let the soup simmer on a low heat for about 2-3 hours. The eggs and pork will absorb the flavor better. The soup will taste sweeter and more tasty because of the water that has evaporated. Serve with a plate of hot steamy rice. Use laddle to cover rice with soup sauce.