Opening Class

Dear reader,
One cooking classes will arranged  in 9 of may 2011 around 2 pm  in Mont Kirara . If you are interested please let me know by e-mail bona16son@gmail.com.
Thank you!

Spicy Chicken

:

This spicy dish is the most spicy in Cambodian food. In Khmer it is usually called "Chea kdov". You can use chicken, beef,  pork or sea food.

Ingredient:

- chicken
- Lemon grass
- Yellow ginger
- chili
- galangal
- garlic clove
-sweet basil leave
- salad for garnishing

Marinade:
oyster sauce
fish sauce
chicken stock powder
oil
salt and pepper to taste

Method:
Mixed all the ingredient in mortel except chicken and sweet basil  until very well mixed, then keep aside. Slice chicken in small pieces and heat up oil in a pan and add the mixed ingredients. Heat about 2 minutes, then add chicken and 3 table spoons of water, then leave it for 3 more minutes until the chicken is cooked. Add sweet basil than turn off the heat.
Note: marinate chicken with oyster and fish sauce before cooking.

Thank you for reading.!

BEEF LOK LAK

Beef Lok Lak is also one of the famous dishes in Cambodia that is served together with steamed rice, or very good with beer. Follow easy step of cooking belove.


Ingredients:

1/2 kilo of lean beef
2 pc. Asian salad 
2 pc tomatoes
1/2 onion make as ring   
1 pc. lemon
1 tbsp. ground pepper
4 tbsp. sugar
1 tbsp. oyster sauce
1/4 cup of light soy sauce
1 clove garlic
Note salt, pepper, sugar and lemon mix together as sauce.

Method:1. Marinate the beef with soy sauce, lemon, pepper, and oyster sauce for at least 30 mins.2. Heat the pan and pour a little oil. Saute the garlic till golden brown.3. Put the meat and stir fry for 5-8 minutes. Pour in the left over marinade.4. Let the gravy thicken for a while and then turn off the heat.Serve on top of layered salad, tomatoes, thinly sliced onion, and steam rice.

Thank you for reading.

Fish Amok

This is a famous Khmer dish. It's a creamy coconut curry swiped inside of a banana leaf. It is steamed instead of boiled.
Instead of fish, you can also use chicken, beef or pork. 




         
Ingredients:

• 5 dried red chillies (soaked, drained and chopped)
• 3 tbsp kaffir limes leaves
• 3 cayenne peppers
• 500g fish
• 3/4 cup coconut cream
• 2 cups coconut milk
• 1 egg (beaten)
• 3 cloves of garlic
• 2 tbsp galangal (finely chopped)
• 1 tsp lemongrass (thinly sliced)
• zest of 1/4 kaffir lime
• 1 tsp salt
• 4 tbsp peanuts (optional)

First, we have to make the curry paste smash in mortar ,thinly slice the fish and set aside. heat up oil in hight heat than Stir the paste into 1 cup of coconut milk. When it has dissolved, add the beaten egg, fish sauce and sliced fish. Then add the remaining coconut milk and mix well.

Now, take a banana leaf cup and place the nhor leaves in the bottom. Next, delicately spoon in the fish curry mixture. It's best to leave a little space at the top of the cups

steam for 15-20 minutes. Still in the steamer, spoon on the coconut cream. On top of this, add the thinly sliced kaffir leaves and cayenne peppers. You make a design using the strips or overlap the slices into a grate image. Steam for another few minutes until the mixture in the cups feels solid, but moist.

When cooked, carefully place on a plate and serve with white rice.

Enjoy!

Note beet, chicken,and pork are the same ingredient and the same cook method.