Khmer Recipes

Pakon char nung chruot chluke .( Shrimp and pickle lotus stems.)

 One of Sino-Khmer Krom favorite holiday recipes to cook for Chinese New Year is stir-fry shrimp with crisp pickle lotus. This recipe is quick, easy and delicious. Great for serve as appetizer (mahope sar) or serve with rice along with a salty dish such as caramelized pork and egg with coconut juice.
• Ingredients :
  • 2 Tablespoons vegetable oil
  • 3 Cloves garlic,minced
  • 1 Yellow onion or 6 scallions, sliced
  • ½-1 lb Shrimp, peeled and de-veined
  • 1 lb Pickle lotus stems, rinsed and drained
  • 1 Tablespoon soy sauce
  • 1 Tablespoon fish sauce
  • 1 Teaspoon sugar
  • ¼ Teaspoon salt
  • 2 Stalks green onion, chopped
  • ¼ Teaspoon black pepper
  • A handful chopped cilantro (option)
• Procedures :
  Pre heat a skillet or wok.
  When wok is hot, add oil, garlic, yellow onion (or scallions), shrimp and lotus stems, stirs till shrimp turns darker pink color.
  Seasoning with soy sauce, fish sauce, sugar, and salt, stirs well.
  Add green onion and black pepper, stirs.
  Top with chopped cilantro.
  Serve hot. 

                           

      Enjoy!

Trey kho manor .
(Caramelized fish with pineapple.) 

Caramelized fish with pineapple is delicious Khmer Krom country food.
• Ingredients :
  • 1 Tablespoon water
  • 1 Tablespoon sugar
  • 2 Cups water
  • 2 Cloves garlic, minced
  • 2 Tablespoons fish sauce
  • 1 Tablespoon sugar
  • 1 Teaspoon salt
  • 1 Whole trout, snakehead or catfish, 1-1½ lbs, cleaned and cut ½ inch thick
  • ½ Pineapple, peeled and sliced
  • 3 Stalks green onion, chopped
  • ¼ Teaspoon black pepper
• Procedures :
  First make caramelized sauce by put 1 tablespoon of water and 1 tablespoon of sugar in a pot or skillet that big enough to hold all ingredients. Cook and stir frequently till sugar turns dark brown color, immediately pour 2-cups water over caramelized sauce, stirs well.
  Add garlic, fish sauce, sugar and salt, stirs well.
  Add fish and pineapple, simmering till fish tender and water reduced.
  Add green onion and black pepper.
  Serve hot with rice.

                                                                 Enjoy.

Salor lapov sach ko.
( Pumpkin beef shank soup.)  

Delicious tender beef shank with pumpkin soup is simple and easy Khmer Krom recipe.
• Ingredients :
  • 1 lb Beef shanks,approx 2 pieces
  • 1 Small yellow onion,chopped
  • 1 Stalk celery,chopped
  • ½ Teaspoon salt
  • 6 Cups water
  • 1-½ Pumpkin, peeled and cut bite sizes cubes
  • 2 Tablespoons fish sauce
  • 1 Teaspoon sugar
  • ¼ Teaspoon black pepper
  • 3 Stalks green onion,chopped
• Procedures :
  Put beef shanks with yellow onion, celery, salt and water in a large soup pot, cook till meat tender.
  Add pumpkin, cook till pumpkin tender.
  Seasoning soup with fish sauce, sugar and black pepper.
  Top with green onion.
  Serve hot with rice.

                                                                     Enjoy.

 NEW VEGETARIAN RECIPES:

Num pachok tirk ka chuii sap .
( Vegetarian Khmer noodle soup with Rhizome roots.)

  The favorite Khmer vegetarian noodle soup with Rhizome roots has the same delicious taste with the famous Num pa-chok tirk ka-chuii (Khmer noodles soup with Rhizome roots) but without meat.
Soup made with spicy mushroom stock flavor with Rhizome root, galanga root, lemon grass and tofu, serve over rice vermicelli noodle and crisp vegetables.
• Ingredients :
  • 5 cups water
  • ½ Package rice vermicelli noodles
  • 2 Cups shredded cabbage
  • 1 Cucumber,peeled and julienne
  • A handful chopped mint
  • 8 oz. Button mushroom
  • 4 Scallions
  • 1 Piece( size of a finger) fresh galanga root, or 4 slices of frozen galanga root
  • 5 Cups water
  • ½ Cup fresh or frozen minced lemon grass
  • 1 Tablespoon minced fresh or frozen finger rhizome roots
  • 3 Cloves garlic,minced
  • 2 Chili pepper or to your taste (option)
  • 2 Tablespoons vegetable oil
  • 2 Pieces firm tofu, mashed or crumbled
  • 1 Tablespoon sugar
  • 1 Tablespoon salt
• Procedures :
  Put 5 cups water in a large pot, cook till water bubbling, add noodles in boiling water and cook till noodle tender. Pour cooked noodle in a colander, rinsed with cold water, drained and set a side.
  In a large bowl, mix shredded cabbage, cucumber and mint together, set a side.
  Put mushroom, scallions, galanga and water in a large soup pot, covered with lid and cook for 20 minutes. Removed mushroom, scallion and galanga from the pot, keep broth simmering on the stove.
  Using mortar and pestle to pounded lemongrass, rhizome roots, garlic and chili pepper together real fine, set a side.
  On another burner, pre-heat a small skillet, when skillet is hot, add oil and prepared spices, stirs, add tofu, stirs well.
  Add saute' tofu in with soup broth, stirs and simmering till soup bubbling.
  Seasoning with sugar and salt, stirs well.
  To serve:
  Put some mix vegetables in a bowl, add some cooked noodle and pour hot soup stock on top.
  Serve immediately with crushed chili pepper salt and sliced lime.

                                                                        Enjoy.

NEW INTERNATIONAL RECIPES

D’um-lon ang nung tirk skor.
( Candies yams.)

Sweet potato or yams with caramelized cinnamon butter sugar is very delicious. It's traditional holiday food in America.
• Ingredients :
  • 4 Medium size sweet potatoes or yam, peeled and cubes
  • 5 Cups water
  • ½ Stick butter
  • 1 Cup light brown sugar
  • ¼ Teaspoon salt
  • ¼ Teaspoon cinnamon powder
  • 8 oz Marshmallow
• Procedures : 
  Put sweet potato and water in a large pot, cook for 10 minutes, drained.
  Put cooked potato in a greased bake ware, set a side.
  Melted butter in a small sauce-pan, add brown sugar, salt and cinnamon powder, stirs well.
  Pour sugar butter evenly over cooked potato.
  Bake in 350-degrees oven until potato tender and sauce thicken.
  Put marshmallows on top and continue to bake till marshmallows melted.
  Serve hot or warm. 

Enjoy. 

Num kachay nung pakon .
(Chive and shrimp dumpling.)

Delicious chive and shrimp dumpling is one of the most favorite dim sum recipes from China.  This recipe is very easy to prepare and less time consume.
• Ingredients :
  • ½ lb Shrimp, peeled, de-veined and grounded
  • 1 Tablespoon sesame oil
  • 1 Tablespoon soy sauce
  • 1 Teaspoon sugar
  • ¼ Teaspoon salt
  • ¼ Teaspoon black pepper
  • ½ lb. Chive, chopped
  • 2 Tablespoons water
  • 1 Tablespoon cornstarch
  • ½ Package of dumpling wrappers
• Procedures : 
  In a large bow, put shrimp, sesame oil, soy sauce, sugar, salt and black pepper, mix well, add chive, mix well and set it a side.
  In a small bowl, mix water with cornstarch, set a side.
  To wrap: Take a pice of dumpling wrapper out, add a teaspoonful of shrimp filling on center of dumpling wrapper.
  Pastes cornstarch water around the edges of dumping wrapper, using fingers to folds and presses both sides of dumpling wrapper together.
  
  
  Continue with wrapping dumpling till shrimp filling gone.
  Steamed dumplings for 30 minutes.
  Serve hot with sweet soy sauce. 

Enjoy. 

*Chahui* des canneberges.
( Cranberries jello salad.)

 This side dish recipe is very popular on Thanksgiving menu.
If you love fresh cranberries as much as my family does, you should buy and freeze it now for later use because the only time you can get fresh cranberries is when it in season, which around late October or November.
Cranberries not only taste good, has good sources of vitamins but is also well known to have many cure powers in medicine. Ancients American Indian used cranberries to treat stomach pain. In modern medicine, medical scientists recommend drinking cranberries juice to prevent and cure urinary infections.
• Ingredients :
  • 1 (8 oz) Package fresh cranberries , rinsed under cold water, drained
  • 1 Orange, peeled only ½ other ½ unpeeled and cut to small chunks
  • 1 Apple, unpeeled, removed cord, seeds, and cut to small chunks
  • ½ Stalk celery, chopped
  • 3 Cups water
  • 1 Cup sugar
  • 2 Small packages raspberries jello
  • ½ Cup chopped walnut(option)
• Procedures : 
  Chopped cranberries, orange, apple and celery in a food processor, when done, set it a side.
  Cook 2 cups water in a large pot till water bubbling, add raspberries jello and sugar to boiling water, stirs till sugar dissolved then turn off the stove.
  Add chopped fruits, celery, walnut and remaining cup of water to the pot, stirs well.
  Pour cranberries mixture in to gelatin mold or container, covered with lid or plastic wrap and refrigerated it over night.
  Serve cold. 

Enjoy.