Cambodian Lok Lak

Description:

A delicious recipe for chicken, beef or shrimp found all over Cambodia, a favorite while I was traveling there. The original recipe was taken by someone else from the "Smokin'Pot" restaurant and cooking school in Battambang. It's been modified to get the flavour of my own Lok Lak experience in Siem Reap. Thanks to Mr Phat for introducing me to this dish.

Ingredients:

These ingredients serve 1, so multiply up as you wish.
- 150g chicken breast, beef, even shrimp – sliced (shrimp would not be sliced)
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon crushed black pepper
- 1/3 teaspoon chilli sauce (optional, preferably vietnamese or chinese chili sauce)
- 1 teaspoon oil + extra for cooking
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon tomato ketchup
- 2 cloves of garlic, crushed
- 1/2 an onion, chopped
- A few lettuce leaves
- Rice

For the pepper sauce:
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon crushed back pepper
- 1/2 teaspoon crushed garlic
- 1/4 of a lime

Preparation:

- Mix sugar, salt, pepper, oil, soy sauce, oyster sauce, ketchup and garlic in a mixing bowl, add meat and coat thouroughly. Marinate 30 to 60 minutes.
- Mix salt, sugar, pepper and garlic in small bowls (pepper sauce for each person)
- Add oil to a wok, sautee onions until brown and add chicken, stir fry 5 to 10 minutes, until done.
- Mix in chili sauce as desired.
- Prepare serving plates with rice and a bed of lettuce
- Just before serving, squeeze the juice of 1/2 lime into the pepper sauce and stir lightly.
- Serve chicken over lettuce with pepper sauce on side. The chicken is eaten wrapped in a lettuce leaf and dipped into the pepper sauce.

For a little more punch, add chili sauce to marinade rather than while cooking and marinate an extra 30 minutes.

Thai Spicy Tom Yam Soup Recipe

INGREDIENT:

500 g Raw shrimps
1 tablespoon Cooking oil
2 liters Water
2 tablespoons Curry paste
2 tablespoons Tamarind concentrate
2 teaspoons Ground turmeric
1 teaspoon Red chili, chopped
4-8 Kaffir lime leaves, whole or shredded
2 tablespoons Fish sauce
2 tablespoons Lime juice
2 teaspoons Soft brown sugar
1/4 cup Fresh coriander leaves

Method :

Peel and devein the shrimps leaving only the tail intacts

Heat the oil in a large pan. Add the shrimps shells and heads to the pan and cook for 10 minutes over moderately high heat, tossing frequently, until the shells and heads are deep orange.


Add 1 cup of the water and the curry paste to the pan.

Boil for 5 minutes until water level reduced slightly. Add the remaining water and simmer for 20 minutes. Drain the stock, discarding the heads and shells.

Return the drained stock to the pan.

Add the tamarind, turmeric, chili and lime leaves. Bring to boil and cook for 2 minutes.

Add the shrimps to the pan and cook for 5 minutes or until the prawns turn pink.

Add the fish sauce, lime juice, sugar and stir to combine.

Serve immediately and sprinkled with coriander leaves.

How to cook Beef and Spinach Curry

Ingredients

• 2 tablespoons ghee (clarified butter)
• 2 cloves garlic, crushed
• 1 large onion, finely sliced
• 2 serrano peppers, thinly sliced
• 2 whole cloves, bruised
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon chile powder
• 1 teaspoon turmeric
• 1 1/2 teaspoons ground cumin
• 1 1/2 pounds beef tender loin, cubed
• 1 teaspoon salt
• 1 cup chopped tomatoes
• 2/3 cup coconut milk
• 1 (10 ounce) bag spinach
• 1 teaspoon lemon juice

Preparation:

1. Heat the ghee in a large saucepan over medium heat. Stir in the garlic and onion, and cook until softened, about 5 minutes. Add the serrano, and continue to cook for another 3 minutes. Season with the cloves, garam masala, coriander, chile powder, turmeric, and cumin, cook for 2 to 3 more minutes to release the flavor.
2. Stir in the beef and salt, cook for 3 minutes more. Add the tomatoes, coconut milk, and spinach. Bring to a simmer, then cover, and cook for 20 minutes, stirring occasionally.
3. Uncover, then stir in the lemon juice, and cook for 10 more minutes, stirring frequently, until the sauce has thickened.

How to start a Pho Bo Soup - Vietnamese Beef Noodle Soup

A nourishing soup made with flat rice noodles, Pho Bo soup is popular throughout Vietnam.

Ingredients:

• Beef Broth:
• 1 small onion, chopped
• 1 2-inch stick ginger
• 2 pounds beef bones
• 12 cups water
• 6 star anise
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 pound lean, tender beef
• Noodles:
• 1 16-ounce package dry, flat rice noodles (pho)
• Garnish:
• 3 scallions, thinly sliced
• 1 large onion, thinly sliced
• 10 cilantro sprigs, finely chopped
• 1 cup bean sprouts
• 10 sprigs basil
• 10 sprigs fresh culantro (ngo gai)
• fresh red or green chile pepper, thinly sliced
• Accompaniments
• lime or lemon quarters
• fish sauce
• hoisin sauce
• hot chile sauce

Preparation:

Broil onion and ginger until they look burned. Using back of cleaver, smash the ginger and set aside.
Wash beef bones, place in a large soup pot and add water to cover. Bring to a boil and immediately pour off this "first boiling" water and discard. Add another 12 cups of fresh water and again bring to a boil. Skim off foam. Add the broiled onion and ginger, star anise, salt and sugar. Over medium-low heat, simmer for 30 minutes. Slice raw beef into thin strips and set aside.
Remove bones from broth and strain out vegetables and seasonings. Soak noodles in cold water for 10 minutes. Drain. In a soup pot bring two quarts fresh water to a boil. Add drained noodles and cook seven minutes at a rolling boil, stirring occasionally until noodles are tender.
Rinse noodles under cold running water and set aside.
Return the broth to a boil over high heat.

To serve: Divide noodles among 4 to 6 large individual serving bowls. Arrange thinly sliced raw beef, scallions, onion, and cilantro on top. Pour boiling hot broth to cover noodles and serve immediately. The boiling broth will cook the thin slices of beef. Pho is always accompanied by bean sprouts, basil leaves, culantro and chile pepper. Serve with lime and lemon quarters, fish sauce, hoisin sauce and hot chile sauce. Serves 4 to 6.



PLEASE ENJOY ALL THESE FANTASTIC FOOD!!!!