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Cambodian/Khmer Cooking


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#31 prasantrin

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Posted 04 March 2009 - 06:16 PM

Hrm... so amok is like the Thai haw mok except not ground and less spicy. Interesting.

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It is very much like that. I've had Thai haw mok that isn't ground, too, but it was white, and less spicy than the red haw mok that's ground.

#32 Peter Green

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Posted 05 March 2009 - 09:41 AM

And here's another take on Amok - aka Khmer fish stew

As Joannes says in introducing this dish, amok is the national dish of Cambodia. There are almost a limitless number of recipies, and you'll find these same ingredients in "soups, stews, and savory flans".

The first, most important part as Erin already illustrated, is making the kroeung, the curry paste.

Their recipe here is a little different (like amok, everyone has their own kroeung recipe). I'll give the details here:

3 tbsp oil
2 inches of galangal, peeled and shredded
2 inches of turmeric, peeled and shredded

(I was smarter and had our housekeeper do this. No yellow fingers for me)
2 inches of krachai, peeled and chopped (you can use garlic as a substitue, but it's not the same)
3 stalks of lemon grass, the bottom third, finely chopped
4 small red shallots, peeled and chopped
10 kaffir lime leaves, juliened
2 teaspoons prahok
(anchovies to the rescue again)
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The oil is heated in the wok, and then all of the ingredients are fired up to a golden brown. This is a tough call for me, as the turmeric imparts that tell-tale yellow so quickly that I go colour blind (or at least monochrome).

Man, though, that smells good when the ingredients all hit the hot oil.

From there, into the mortar to pound down into a paste. I get started in the mortar, and Yoonhi calls a halt and transfers me to the food processor. Something about it being difficult to get turmeric stains out of the ceiling......

The amok itself is pretty easy. I don't have the traditional nonni leaves, but the book recommends Swiss chard as a substitute.

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I've picked up a hamour (grouper) which I like for the firmness of its flesh.

We heat another 3 tablespoons of oil in the wok, and then add the kroeung and fry it up to brown. Then we add the fish, and then the Swiss chard. Let the greens wilt, and add coconut milk, a teaspoon of palm sugar, and 4 tbsp of fish sauce.

Portion it out into some coconut bowls (at last, I can use them for something besides mojitos), and top with a bit of the coconut cream.
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The flavour is a treat for Yoonhi. "There's something nutty in this." It must be the krachai. Smooth coconut broth, and nice, just cooked slices of fish. This "stew" version is fairly close to the first amok I ever had way back when in Siem Reab. If I was to do this again, I'd probably add a handful of basil at the finish to wilt in. If I could get fresh coconut to serve it in (with the white flesh to scrape out) that would take me right back to the flavour I remember.

I can do this again (but I also want to try the hor mok version, too, now that I've got spare kroeung around).
:smile:

#33 Peter Green

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Posted 05 March 2009 - 09:48 AM

I just went looking for a WGF reference on turmeric to add in for the last post, as it's a very interesting ingredient.

But, that was WGF 6 in Bangkok, and I didn't start posting until WGF7 (the earlier ones I just bored my close friends. Now I bore everyone).

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This is such a neat ingredient, and it doesn't get enough press. As a key item in Khmer cooking, let's look at what Cyrus Todiwalla of Cafe Spice Namaste in London had to say (or rather, what I said he had to say - all errors are mine, not Cyrus'):

"Our other spice topic was turmeric. My main reaction to turmeric in the past has been an interest in the alacrity with which it manages to run through my system and come out my fingernails, making me look even more jaundiced than usual.

But, it appears, turmeric is the new wonder drug. It is one of the best disinfectants, killing all surface bacteria, and also a coagulent. When Cyrus cut himself on a knife awhile back, a quick dab of turmeric cleaned and clotted the wound quite nicely.

Talking with some of my Thai friends about this later, they agreed, it was an old folk remedy to rub turmeric on a wound. Likewise, if a child is hurt, they’ll feed them turmeric in a drink, to address possible internal injuries.

A jar of turmeric is also standard issue in most Indian autos, acting as a sealant for radiator failures. In breaking news, Cyrus noted that new research from the US indicates that it can stop the spread of breast cancer cells.

Coming back to cooking, it turns out that it is not only important for the colour it imparts, but also, as a coagulent, it will thicken the dishes in which it is used, working from the bottom up."


And that last bit helps to explain the thickening I found in the broth, without the normal aid of cornstarch or other items. This would also be the primary item in chu chi curries, which always come out with that wonderfully gloppy texture and colour.

And now, back to our regular programming.

#34 OnigiriFB

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Posted 05 March 2009 - 09:53 AM

I thought amok was steamed like haw mok? It's more of a curry? Or did I miss something?

#35 OnigiriFB

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Posted 05 March 2009 - 09:54 AM

Fresh turmeric is still very hard to find here. It wonderful fresh.

#36 Peter Green

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Posted 05 March 2009 - 10:03 AM

I thought amok was steamed like haw mok? It's more of a curry? Or did I miss something?

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Ah, there's the rub! Amok seems to be more the combination of flavours - kroeung, coconut, nonnsi leaves. What you do with it is your choice, and you shouldn't feel confined to any one path.

There, my new thesis! The Tao of Amok.

:biggrin:

#37 nakji

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Posted 05 March 2009 - 05:55 PM

Isn't that funny? According to my notes, there's no turmeric in my kroeung, but if you look in my picture of the ingredients, you can clearly see a little nub of it there. I have never found fresh turmeric outside of Vietnam, but if I was anywhere near some, I'd snap it up. It has a much better taste than the dried.

#38 Peter Green

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Posted 05 March 2009 - 08:41 PM

Isn't that funny? According to my notes, there's no turmeric in my kroeung, but if you look in my picture of the ingredients, you can clearly see a little nub of it there. I have never found fresh turmeric outside of Vietnam, but if I was anywhere near some, I'd snap it up. It has a much better taste than the dried.

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It's one of those things that's never there until you look for it. Once I was aware of it, I kept finding it in the markets all over Bangkok. I always drag some back with me now.

#39 v. gautam

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Posted 05 March 2009 - 09:52 PM

My former landlady [from Cambodia] used to cook something she called an amok that was like Peter's and unlike the leaf-cup type I have cooked for my Lao boss in his restaurant [with dill, not lime leaf]. She used to make a huge bag of blackened red pepper flakes, minus the seeds, during the warm months. This she would use liberally during the middle to last stages, after adding the coconut milk.

So: oil, paste, fry, then stuff, then coconut milk, then a huge fistful of the blackened flakes [enough to turn things a murky grey], then cook some more.

Some northern Thai use blackened pepper whole pepper, either fire-roasted or fried until the skin is almost about to disintegrate, so do the Burmese, so do Indians, but never in such quantity that I know of, and never minus the seed (?). The flavor here is different from Chinese use of blackened pepper much like very dark Cajun roux is to the merely very brown.

Has anyone seen or tasted this flavor combination? BTW, landlady was extremely coy & secretive about her kroeung, so no luck there!! But really delicious.

#40 Pan

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Posted 06 March 2009 - 12:59 AM

Fresh turmeric is still very hard to find here. It wonderful fresh.

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If you have even a tiny plot of land, grow it. When I was living in rural Malaysia, there was some growing in an approximately 4 foot x 4 foot (3.25 meter x 3.25 meter) plot of soil outside the kitchen area of the house we were renting - along with ginger, sweet potatoes, hot peppers, and probably some other things I've forgotten. I don't think it required anything but rainwater that naturally poured onto it from the heavens.

Edit: Oh wait, you're in Iowa, aren't you? Scratch that. I think it requires a tropical climate.

Edited by Pan, 06 March 2009 - 01:00 AM.


#41 Chris Amirault

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Posted 06 March 2009 - 06:19 AM

Back to the good-looking luk lak (here in Providence you'll see it as loc lac). I've never seen it with tomato sauce. Erin, do you mean with chunks of tomato or a pureed, reduced sauce that includes tomatoes.
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#42 prasantrin

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Posted 06 March 2009 - 06:55 AM

I have never found fresh turmeric outside of Vietnam, but if I was anywhere near some, I'd snap it up. It has a much better taste than the dried.

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Fresh is pretty common in SE and South Asian countries, but at least with Indian recipes, I've mostly seen dry turmeric used.

#43 Chris Amirault

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Posted 06 March 2009 - 06:59 AM

Here it's often available frozen in packets buried in one of the chest freezers at SE Asian food stores.
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#44 nakji

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Posted 06 March 2009 - 07:57 AM

Fresh is pretty common in SE and South Asian countries, but at least with Indian recipes, I've mostly seen dry turmeric used.


I should have been more clear, sorry. I was being really self-involved. I was thinking of the places where I have lived, Vietnam was the only place where I was able to find fresh turmeric regularly. Turmeric is widely available in SEA, yes. Sadly, not Northeast Asia. I can't justify the trip into Tokyo just for fresh - I wonder if dried could be satisfactorily substituted into this recipe? I'll have to try.

If anyone happens to have some banana flowers hanging around, here is Frizz's recipe for banana leaf "sausages". (Saing Jayk)

Separate out some petals from your banana flower.

Boil them briefly so that they are supple - about a minute.

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Pound together the seasoning:
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1 tbsp. each of salt, pepper, sugar; two cloves of garlic, and some cilantro stems.

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Add to 200 g of ground chicken and 50g of ground pork:

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Then form into little logs, or "quenelles".

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Place on your banana petal:

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Roll!
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Then steam for fifteen minutes.

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Make a batter of one cup of water, one egg yolk, and three tsp of flour. Dip your steamed sausages into the mix, and fry in your wok in vegetable oil over medium low heat for five minutes or so.

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Slice, and serve with a little sri racha thinned with soy sauce.

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Back to the good-looking luk lak (here in Providence you'll see it as loc lac). I've never seen it with tomato sauce. Erin, do you mean with chunks of tomato or a pureed, reduced sauce that includes tomatoes.


Oi xoi oi I'll have to go digging through my Vietnam pictures. But I feel like it was more of a sweet-sour sauce based on tomatoes.

#45 Peter Green

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Posted 06 March 2009 - 09:49 AM

Okay, I'm going to buy some banana leaves when I get back.

#46 Peter Green

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Posted 06 March 2009 - 10:03 AM

"Tonight we're having ribs!.....Doh!"

I couldn't help myself. Across the page from the bbq'd beef skewers was Soy Glazed Spare Ribs with Star Anise

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Now, star anise cries out to me of Vietnam, particularly South Vietnam (as opposed to the North). I wonder if this is something Cham in origin, but the pork cries out for Chinese merchants. You Vietnamese experts out there! What's your opinion?

First we prep a marinade. Star anise first (about half a dozen, pulled out of the stash), and then garlic, palm sugar (you can also use honey), and soy sauce. Mix that up, score the ribs, and let them sit for a couple of hours.
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After the chicken, I decided to rely upon the smoker. Especially given that we're doing ribs, and I don't want to mess up something so precious.

I let them cook for four hours, topping up the water as we went. Part way through I tossed in some chicken wings that I had in the marinade, too, as Yoonhi said we needed some vegetables to go with the meal.

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The results were mixed. The ribs were good. Moist, with a hint (but only a hint) of anise in the background. But ribs are (almost) always good, so had a made a wise decision?

I'd have to say, the Chinese recipes I have for ribs are probably better. But this was okay.

And the chicken was quite good. I could do more chicken like this (And I probably will).

P.S. - Yoonhi is still arguing that chicken isn't a vegetable, and insisted we put some green beans on the table. :angry:

#47 v. gautam

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Posted 07 March 2009 - 01:19 AM

Iowa has sufficient DEGREE DAYS to grow fresh turmeric between May through early October. You will get a decent harvest, perhaps 2/3 the full monte. Same with galanga, and mango ginger, another very interesting creature to be found in the Indian stores mentioned below.

You can get the fresh rhizomes in NYC or CA stores, and have them sent to you. Pan is an expert on NYC Queens and knows where everything is to be found. Maybe he might oblige? All the Indian stores like Patel Bros. & Sabzi Mandi have them. Not expensive either. Start them in 4 inch pots right away if you want. Potting MIX, not potting soil. Make sure of this. Any brand is fine. Then transplant them outside, usually 15th May around Ames is fine.

Pm me if you have questions.

Grow good sweet potatoes in Iowa, KOREAN PURPLE & VIOLETTA from Sandhill Preservation Center, Glenn Drown, prop, Calamus, IA.

Cook with these in Asian dishes to appreciate the difference.

#48 Peter Green

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Posted 07 March 2009 - 09:34 AM

Moving right along to page 63....

Chicken with Dried Chilies and Cashews

This is definitely Chinese. Dried chilis and oyster sauce.

We start off soaking the dried chilis. The book says to remove the seeds, but after a few days of this, I'm beginning to crave heat in my food.

Next, out comes the stir fry gear. Some oil into the wok, the MI cranked to the max, and I sautee cashew nuts with the dried chili. Our housekeeper flees the kitchen, coughing.
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After the cashews go golden, I put in the ginger (shredded) to cook a little, and then add a good dollop of garlic, and my shredded chicken breast.

The book does advise, for stir fries, to cut the meat as close to the grain as possible so it doesn't dry out, but we couldn't find any boneless chicken breast, so we ended up shredding, which, by its nature, is going to be as close to the grain as you can get.

This cooks until the chicken browns, and then I toss in sliced eggplant and strips of green bell pepper. Cook for 2 minutes.

Now it's time for the sauce. 4 tablespoons of oyster sauce, and 2 tablespoons of soy sauce. Reduce that a bit, and serve it quick with a crown of coriander.

Biting into this, it's pleasant, and recognizable....barely.....I'm distracted by the eggplant, which I should have slice and quartered, rather than halved, which would have cut down on the skin, while leaving enough there still to give some contrast.
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And then Yoonhi and I look at each other and say "kung pao chicken".

Jinx.

Okay, there are some differences, but if I'd cut things to a uniform size and shape, and left out the eggplant and cubed the ginger and added it later rather than earlier (remember, the Khmer cook ginger up front) and maybe tenderized the meat with that bean starch-papane thing......

It would've been kung pao chicken.

Yoonhi had to restrain me from getting my Sichuan peppercorns out.
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It's different enough, but still nice. The chili gives a nice warm burn around your mouth, without overpowering, and the cooking of the ginger as a shredded vegetable is really pleasant. Plus, Khmer style, you get a big nose of fresh coriander.

The oyster sauce would have come through the coastal trading routes, but the dish itself suggests a migration down the Maekhong.

Now I'm interested in going back to my Kung Pao recipe from Chengdu, and reworking things with a mix of this technique and those.

Life is too short for all the things we need to eat.
:smile:

#49 OnigiriFB

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Posted 07 March 2009 - 11:15 AM

"Life is too short for all the things we need to eat."

Agreed! I'm so using that as a sig line :)

#50 Peter Green

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Posted 08 March 2009 - 09:04 AM

Okay, this will be the last Khmer meal for a little while.

A quick meal for a work night......

Squid with Green Peppercorns

The recipe calls for fresh baby squid, but I'm making do with the teenagers I found in the freezer when I went hunting for my krachai the other day.

They also want green beans, trimmed and sliced, but I've got some snow peas, and I prefer those.

This is a relatively fast one.

First, we sliced up our squid, chopped the bottom 1/3 of 2 stalks of lemon grass, secured the garlic, juliened 5 kaffir lime leaves, and went hunting for the Malagassy green peppercorns I had in the fridge (many of you have seen my fridge.....it's not pretty).

I've still got some palm sugar ground up from the first day, and Yoonhi swiped a handful of basil leaves from the neighbor's bush.

Ready? Go!

Slap the squid into the wok on medium high mag induction for about 30 seconds, until it gives up its water. Remove the squid, bang in 3 tbsp of oil, and add the lemon grass and garlic. Stir fry for 1 minute. Then add the snow peas, kaffir lime leaves (ah, that smell), and then the green peppercorns and stir fry for another minute. Then put the squid back in, add the fish sauce and sugar, and stir fry for another minute. Rip the basil up, drop it in, remove from heat, and serve.

You can breathe now.
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The squid is pliant, but still with a bit of crunch. The snow peas are all crunch and sweetness. And the peppercorns lend a slow rohn pet - peppery burn - to the dish (and they're fun to bite). And that blast of fresh basil smell is always a good thing.

You ask me about this dish, and it's more original Khmer - that thread of jungle dining using the basics of what you can find about you in the back of beyond. Herbs, spices, and a bit of meat.

I can do this again.

#51 Dejah

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Posted 08 March 2009 - 07:17 PM

Groan...looks like I'll have to buy Joannes Riviere - Cambodian Cooking. The last dish with the green peppercorns just did me in. :wacko:

I can almost taste that burst of pepper and basil. This dish has all my favourite ingredients and aromas.

I wonder if Rona knows where I can buy green peppercorns in Winnipeg... :hmmm:

Keep 'em coming, Peter. It's always great to have your pictorials to go along with the cookbook.

I also saw Elephant Walk in Amazon.ca. Whoa! Expensive!
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#52 Peter Green

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Posted 09 March 2009 - 09:19 AM

Groan...looks like I'll have to buy Joannes Riviere -  Cambodian Cooking. The last dish with the green peppercorns just did me in. :wacko:

I can almost taste that burst of pepper and basil. This dish has all my favourite ingredients and aromas.

I wonder if Rona knows where I can buy green peppercorns in Winnipeg... :hmmm:

Keep 'em coming, Peter. It's always great to have your pictorials to go along with the cookbook.

I also saw Elephant Walk in Amazon.ca. Whoa! Expensive!

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Thanks, Dejah.

But I've probably only got one more Khmer meal in my kitchen for the next little while.

I have to start packing.

#53 Peter Green

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Posted 11 March 2009 - 10:36 AM

Khmer Curry

"Curry is a traditional Cambodian dish served on every important ceremonial occasion."

Keying on how important this dish is to Khmer customs, I made a botch of it.

Well, it's not so much a botch as I was missing some ingredients, and went at it anyways.

The first bit of business was to prepare the paste. I had my stash of Kroeung now, so that part was wasy. The rest was a matter of roasting star anise and coriander seeds, smashing them down, adding some dried chilis that had been soaking, smashing them down, add some shrimp paste and smash that down, and then add in a bunch of the Khmer curry paste and...well, you've got the pattern by now.

Next, the actual cooking.

My first foul was in not having any annatto seeds, a natural red food colouring. Our housekeeper usually has this around, as the Filipinos use this for the colour as well.

So, no red colour. I'll live.
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Next, we fried the fish and then set it aside to drain. Then fry the spice paste to a brown, and add kaffir lime leaves, carrots, onion fish sauce, and sugar.

I should also have added sweet potato at this time, as the Khmer curry is "distinct in Asia for their use of sweet potatoes".

That cooks to soften for 10 minutes, and then the fish, green beans, and eggplant go in and take another 5 minutes.
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After that, two cups of coconut milk, bring it to a boil, and serve it.

The flavour is oily sweet, and very good with the rice. You can smell the anise and kaffir lime leaves in there.
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But it does come across as too salty, the effect of the fish sauce. If I'd had the potato in there, I suspect that would have tempered things somewhat.

I need to try this again with all the proper ingredients. As a curry, there's nothing to complain about here, the overall effect being much more Indian to me than South East Asian.

#54 Peter Green

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Posted 12 March 2009 - 11:06 PM

Okay, I lied. I had two meals left in me.

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It was another group feed last night, and I used the opportunity to take a second look at what I'd been playing with. However, going slightly off topic, Yoonhi did have me stray from a purely Khmer theme.

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First up was a pomelo and prawn salad. Very similar to a Thai yam som o, but specifically lacking the chili peppers in the dressing. Otherwise it was cooked prawns, shredded pomelo, mint, lemon grass, coriander, cucumbers for crunch, and some spring onions and shallots. The dressing was lime, nampla, and palm sugar. As Joannes says, "an elegant citrus and shrimp salad".

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I strayed way North for the meat dish, heading into China for fengmi niulijirou hetaoren - honey-glazed beef and walnuts. Off theme, but I'm going to be gone for awhile, and this is what Yoonhi wanted me to cook for her. Keep your wife happy, say I, and life will be good.

For this I dipped into my dwindling stock of Sichuan bean starch. That stuff has some form of papane in it that works marvels in tenderizing the meat in s a short time. The meat is marinated in soy, egg, water, starch, and five-spice powder, and left to sit for about 20 minutes. Then it's fried in oil, removed to drain, the walnuts are fried, and they're removed to drain, and then you wait until the last minute to reduce the sauce of honey, mirin, soy sauce, black vinegar, salt, and ginger juice (as a note, I find that using a cheese grater to rip up my ginger first makes the juicing dead easy).

As another note, it's interesting to compare the use of ginger as a flavour element in sauces and marinades against the Khmer attitude of treating it as a vegetable.

A little roasted sesame seed on top, and this was very, very good. The meat just melted on the tongue (I squirreled a little away on a separate plate for myself before I sent it out to the table).

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I revisited the sweet sour fish with green mango. A snapper would have worked better for the frying, but it wasn't available, so I went with grouper. I do like the meat on the grouper better, but it's a far thicker fish to be pre-frying. Still, this recipe will work, given that the fish is cooked twice - once fried, and the second time heating in the sauce. For the sauce, I increased the amount of sugar, and spent more time in getting a better caramel, gettting more stickiness out of it. I would go with this working over the lighter approach with the tilapia I'd done earlier (plus, how many tilapia would I have to do? One for each couple?).

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I didn't change too much on the chicken with dried chilies and cashews. As an aesthetic item, I added red bell peppers to the green, wanting a little more colour contrast in the dish. The other change was to quarter the eggplant. I like the flavour, and the texture of the skin, but there was too much skin when they were just cut in half-rounds. This way, quartered, the balance of flesh vs skin felt just right.

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We finished the main courses with a drift away from Khmer, to Thai, with a phad Thai. I've been playing lately with Import Thai's recipe. For this, the sauce of sugar, nam pla, tamarind, and sriracha is cooked ahead and held ready. The egg is scrambled and set aside, and the prawns are also fried and set aside. Shallots, pickled radish, and tofu are then fried in the walk, and the noodles come in shortly after, softening in the wok. Once they're settled, in goes the egg, prawns, some chives, and the bean sprouts. Serve with a sprinkle of peanuts and raw sprouts, and we have a good roll-off.

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Serena and I had been leering at the book's picture of coconut ice cream with caramelized bananas. The "ice cream" is neat, using coconut milk, sweetened condensed milk, and light cream, with only a couple of teaspoons of sugar. With the condensed milk, you don't need much else, I would think. A little light cream to round it off, a bit of a beating, and we'd put this into the ice cream attachment on the KitchenAide in the morning, and then left it in the freezer to set.

The caramelized bananas were a mash of bananas, salt, peanuts, and water which were boiled over medium heat. You just get it to caramelize, with a thick syrup, let it come off of the heat, and then plop it onto the ice cream.

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And, in Asia you finish with fruit, so our friends brought home made yogurt and some fresh strawberries and apples.

A successful meal. That means that no one had to be rushed to the hospital, there were no fights, and I have leftovers to eat for breakfast.

Now, I'd better start packing.

#55 Dejah

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Posted 13 March 2009 - 07:51 AM

That looks like a great "send-off" meal for Yoonhi before you left again :laugh:

The Sichuan bean starch - what is it made from? Is it available in North America? If not, I could get my students to find it for me when they go home to China during the term break. If you have a picture, that would be very helpful.

So, from where are we to expect the next feast-report?
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#56 OnigiriFB

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Posted 13 March 2009 - 07:18 PM

The pad thai looks strangely pale. How was it? I still like Pim's recipe on Chez Pim or the one on Thai Table. Mostly nowadays I cheat and use the paste *hides* please don't tell my Aunties.

#57 Peter Green

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Posted 14 March 2009 - 08:11 AM

The Sichuan bean starch - what is it made from? Is it available in North America? If not, I could get my students to find it for me when they go home to China during the term break. If you have a picture, that would be very helpful.

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Dejah,

Here’s a shot of the package of starch I’ve been using.
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Good luck on finding it, and thanks. I’d been meaning to get a picture on file for some of my Chinese friends to see if they can replenish me.

(and if anyone out there knows a place in Vancouver with this, I'd love to know!)

#58 Peter Green

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Posted 14 March 2009 - 08:14 AM

The pad thai looks strangely pale. How was it? I still like Pim's recipe on Chez Pim or the one on Thai Table.  Mostly nowadays I cheat and use the paste *hides* please don't tell my Aunties.

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Yes, it's not the usual ruddy hue, but the flavour is quite good. I pick up more of the sriracha and the vinegar and soy. I may try doubling the volume of sauce, and playing with different brands of sriracha.

Of course, I'd need a kitchen for that.

#59 milgwimper

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Posted 15 March 2009 - 02:21 PM

I am so hungry reading through this post. Cambodian cooking is something I have no experience with, but love to learn. Thanks for starting this thread. Now I need to go shopping!

#60 Dejah

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Posted 15 March 2009 - 06:15 PM

The Sichuan bean starch - what is it made from? Is it available in North America? If not, I could get my students to find it for me when they go home to China during the term break. If you have a picture, that would be very helpful.

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Dejah,
Here’s a shot of the package of starch I’ve been using.
Posted Image
Good luck on finding it, and thanks. I’d been meaning to get a picture on file for some of my Chinese friends to see if they can replenish me.
(and if anyone out there knows a place in Vancouver with this, I'd love to know!)

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Thanks, Peter!

I tried to find a copy of Joannes Riviere - Cambodian Cooking at Barnes and Noble across the border this weekend, but will have to order it through Amazon. However, I did pick up Charmaine Solomon's The Complete Asian Cookbook, and it has a small section on Cambodia & Laos. That'll keep me reading for now. :smile:
Dejah
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