Coconut Fish Curry Parcels
Amok Trei
Ingredients
1 Garlic Clove, chopped - 1 Red Onion, chopped
- 5cm/2-inches fresh Root Galangal, chopped or 1/2 teasp Ground Galangal
- 2 tbsp chopped Lemon Grass or 2 teasp Ground Lemon Grass
- ½ teasp Ground Turmeric
- 1 teasp Paprika
- 2 tbsp Fish Sauce
- 1 tbsp Sugar
- ½ teasp salt
- 1 x 400g/14oz tin Coconut Milk
- 450g/1lb White Fish Fillets, e.g. (Catfish, Sole, Orange Roughy)
- 4-8 Banana leaves (depending on size) or or 8 large Dark Green Cabbage Leaves
Directions
1. Place the garlic, onion, galangal, lemon grass, turmeric, paprika, fish sauce and sugar in a blender or food processor and process until well blended.
2. Add the coconut milk and process again until thoroughly mixed.
3. Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring. Continue to cook gently for about 10 minutes until thickened.
4. Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften. If using banana leaves, cut into pieces about 20cm/8-inches square.
5. Place the fish in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well. Set the remaining sauce aside.
6. Place 1/8th of the fish mixture in the centre of each leaf and fold the edges over to form secure parcels, making sure you tuck the edges under.
7. Steam the parcels for 1 hour.
8. 5 minutes before the end of the cooking time, gently reheat the remaining sauce.
9. To serve - make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the opening. Serve immediately with rice.
Cambodian Marinated Beef
With Lime Sauce
Ingredients
- 1 tablespoon Sugar
- 2 tablespoons Lime juice
- 1 1/2 teaspoons Fresh ground black pepper
- 1 teaspoon Water
- 2 tablespoons Mushroom soy sauce
- 2 tablespoons Canola Oil
- 7 Garlic cloves -- crushed
- 1 Green leaf lettuce
- 1 1/2 Pound Sirloin -- 1/2 in cubes
Directions
Combine sugar, 1 teaspoon of the black pepper, soy suace and garlic. Stir well and add the beef. Stir well to coat beef and marinade for 20 minutes or longer.
Combine remaining pepper with lime juice and water. Place in a small serving bowl.
Saute beef in hoit oil, three to four minutes until medium rare. Arrange on platter lined with lettuce and serve with lime sauce and toothpicks, or serve as a main dish over jasmine rice.
Mermaid Prawns
Ingredients
- 1 cup Red Curry Cambogee
- 6 prawns -- in the shell
- 2 tablespoons tomato paste
- 1 tablespoon peanuts -- chopped
- 1 cup cooked spinach
- 12 fresh basil leaves
- 1 tablespoon chile paste
- 1 teaspoon fresh ginger root -- minced
Directions
Combine the curry Cambogee, prawns, tomato paste, and peanuts. Bring to a boil, reduce the heat, and simmer about 5 to 7 minutes.
Cover the bottom of a heated plate with the spinach in an even layer.
Remove the prawns from the sauce and shell them. Arrange them on the spinach. Stir the basil and chile paste into the sauce and pour over the prawns. Sprinkle with fresh ginger and serve.
NOTES : The Red Curry Cambogee must first be prepared for this recipe.
Heat scale: Hot
Sweet and Sour Vegetables
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. kwvegan vegan
Trey Kho Manor
Caramelized Fish With Pineapple
Caramelized fish with pineapple is delicious Khmer Krom country food.
Ingredients
FOR CARAMEL SAUCE (TIRK KMAO):
1 Tablespoon sugar - 1 Tablespoon water
- 2 Cups water
- 1 (1-1 ½ lbs )Whole trout, snakehead or catfish, cleaned and cut ½ inch thick
- ½ Pineapple, peeled and sliced
- 2 Tablespoons fish sauce
- 1 Tablespoon sugar
- 1 Teaspoon salt
- 2 Cloves garlic, minced
- ¼ Teaspoon black pepper
- 3 Stalks green onion, chopped
Directions
Make caramelized sauce first by put 1-teaspoon sugar and 1-tablespoon water in a small saucepan. Cook and stirs frequently till the sugar turns dark brown color, and not burn. Immediately pour 2 cups water to caramelized sugar. Add fish,pineapple, fish sauce, sugar, salt and garlic. Simmering till fish tender and water reduced.
Top with black pepper and green onion. Serve hot with rice.