Cambodian Recipes #1 Village Life in Cambodia—ALWS Awareness Week 2014 Sauce

Village Life in Cambodia—ALWS Awareness Week 2014
Cambodian Recipes #1
Khmer cuisine is another name for the food widely
consumed in Cambodia. The food of Cambodia includes
tropical fruits, rice, noodles, drinks, dessert and various
The staple food for Cambodians is rice. Almost every meal
includes a bowl of rice, although noodles are also popular.
A wide range of curries, soups and stir fries are served
with rice. Many rice varieties are available in Cambodia,
including aromatic rice and glutinous or sticky rice. The
latter is more commonly found in desserts with fruits like
Khmer Cuisine shares much in common with the food of
neighbouring Thailand, although it is generally not as
spicy; and Vietnam, with whom it shares many common
dishes. Curry dishes, known as kari show a trace of
cultural influence from India. The many variations of rice
noodles show the influences from Chinese cuisine.
Preserved lemons are another unusual ingredient not
commonly found in the cooking of Cambodia's
neighbours, which is used in some Khmer dishes. Coconut
milk is the main ingredient of many Khmer curries and
Typically, Cambodians eat their meals with at least three
or four separate dishes. A meal will usually include a soup,
or samlor, served alongside the main courses. Each
individual dish will be either sweet, sour, salty or bitter.
Chilli is served on the side, and left up to individual diners
and to their taste. In this way Cambodians ensure that
they get a bit of every flavour to satisfy their palates.
Cambodian Marinated Beef With Lime
Serves 4
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
700g Sirloin cut into cubes
Combine sugar, 1 teaspoon of the black pepper, soy sauce
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.
Sauté beef in hot 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.
Chicken Curry (Curry Mouan)
Serves 8
1/4 Cup Olive Oil
1 Teaspoon Lemon Grass
3 Large Green Chiles, finely chopped
5 Cloves Garlic, finely chopped
1 Large Shallot , finely chopped
1 Slice Ginger, chopped
1 Stick Cinnamon
4 Whole Star Anise
9 Pods Cardamom
1 Small Nutmeg
16 Medium Peppercorns
1/2 Teaspoon Coriander Seed
1/2 Teaspoon Fennel Seed
Continued ...
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Email: [email protected]
Ph: 1300 763 407
Australian Lutheran World Service
Awareness Week 2014
Village Life in Cambodia
Dare to Dream a
Different World
Village Life in Cambodia—ALWS Awareness Week 2014
Cambodia Recipes #2
** Curry ***
1/4 Cup Cilantro (coriander) , finely chopped
1 Cup Water
1/4 Teaspoon Turmeric
2 Teaspoons Shrimp Paste
1/2 Cup Olive Oil
3 Cups Coconut Milk
1 kg Chicken, chopped
1 Medium Onion, thinly sliced
2 Tablespoons Fish Sauce
4 Teaspoons Sugar
1 Teaspoon Salt
500g Potato, peeled and sliced
1. To make paste: Heat oil in skillet,
2. Add all of the paste ingredients and fry for 5 minutes.
Transfer ingredients to a blender, add water, cilantro,
turmeric and shrimp paste and blend until smooth. Set
3. In heavy pot, heat oil, sauté chicken, onion and
potatoes until golden brown. This may have to be done
in batches or in two separate pots.
4. Add remaining ingredients and bring to a simmer.
5. Simmer for 20 minutes and serve over rice.
Cambodian Sweet Soup
Serves 4-5
Prep time: 30min
Cook time: 2-3 hours (cook time recommended for full
taste, however 30 minutes will do)
6-8 boiled eggs, peeled
1 kg pork, cut into chunky cubes
fish sauce
soy sauce
pepper, salt
1-1.5 cups sugar
bamboo shoots, rectangular/ squarely sliced thin
The main feature of this dish is the soup itself. So keep in
mind that you shouldn't feel shy when you season to
taste. Some people like their sweet soup really sweet,
some not so sweet. Remember it takes a little tweaking to
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get this to taste just right.
1. Bring about 3-4 cups of water to a boil
2. Add enough soy sauce to make a dark brown colour
3. Add a couple dashes of pepper
4. Add a dash of salt
5. Add sugar until sweet
6. Add enough fish sauce to taste (usually about 1.5 cups)
7. Add about 5-7 tbsp of soy sauce
At this point you should be smelling a very beautiful smell.
The soup should taste sweet, but not so sweet you can't
taste the tinge of fish sauce you added. Add the boiled
eggs to the soup, let boil for about 15 minutes then add
the cubed pork. Add Bamboo slices to soup and let boil on
medium for about 30 minutes. You should notice that the
eggs are taking up a shiny delectable brown colour. The
soup should smell slightly different. When eggs are a nice
brown colour, the soup is ready to serve.
It is strongly recommended that you let the soup
simmer on a low heat for about 2-3 hours. The eggs and
pork will absorb the flavour better. The soup will taste
sweeter because of the water that has evaporated. Serve
with a plate of hot steamy rice. Use ladle to cover rice with
soup sauce.
Kuay Namuan (Bananas Cooked In Coconut
Serves 6
8 large ripe bananas
2 cups thick coconut milk
2 tablespoons sugar
1. Peel and cut each banana
into 3 or 4 pieces.
2. Simmer coconut milk and sugar until thick and
creamy. Add bananas and cook gently until bananas
are soft but not mushy.
3. Serve warm.
Australian Lutheran World Service
Awareness Week 2014
Village Life in Cambodia
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Different World
Village Life in Cambodia—ALWS Awareness Week 2014
Cambodia Recipes #3
4 Scallions (shallots)
1 Piece (size of a finger) fresh galangal (ginger)
Serves 2
5 Cups water
This is one of Khmer gourmet dessert that you would find ½ Cup fresh or frozen minced lemon grass
1 tablespoon minced fresh or frozen finger rhizome roots
at most trendy restaurants. The crispy sweet banana
nuggets serve with vanilla ice-cream is very good and it is 3 Cloves garlic, minced
2 Chilli pepper or to your taste (optional)
so easy to make.
2 Tablespoons vegetable oil
2 Pieces firm tofu, mashed or crumbled
1 Tablespoon sugar
1 banana. Cut in half in long lengths and cut to 12 small
1 Tablespoon salt
Chek Chien (Fried Banana Nuggets)
1 Teaspoon sugar.
¼ Teaspoon vanilla.
6 Sheets small size frozen spring roll shells. Cut the sheets
into half.
1 Cup of cooking oil.
1 Tablespoon sugar.
Put 5 cups water in a large pot, cook until boiling. Add
noodles in boiling water and cook until noodles are
tender. Pour cooked noodles into a colander, rinse with
cold water, drain and set aside.
In a large bowl, mix shredded cabbage, cucumber and
mint together, set aside.
Put mushroom, scallions, galanga and water in a large
1. In a small bowl, mix banana with sugar and vanilla.
2. Wrap banana in spring roll shell. Set aside when done. soup pot, covered with lid and cook for 20 minutes.
Remove mushroom, scallion and galanga from the pot,
Heat oil in a small saucepan.
keep broth simmering on the stove.
3. When hot, drop nuggets in and deep fry till golden
Using mortar and pestle, pound lemongrass, rhizome
brown. Remove from oil and drain on a paper towel.
roots, garlic and chilli pepper together real fine,
4. Sprinkle with sugar.
5. Scoop vanilla and place at the centre of dessert plate. set aside.
On another burner, pre-heat a small skillet, when skillet is
6. Surround it with banana nuggets.
hot, add oil and prepared spices. Stir, then add tofu. Stir
7. Serve immediately.
Add sauté tofu in with soup broth, stirs and simmering till
soup bubbling.
Season with sugar and salt, stir well.
(Vegetarian Khmer noodle soup with
Rhizome roots)
To serve:
Put some mix vegetables in a bowl, add some cooked
noodle and pour hot soup stock on top.
Serve immediately with crushed chilli, pepper, salt and
sliced lime.
5 cups water
½ Package rice vermicelli noodles
2 Cups shredded cabbage
1 Cucumber, peeled and julienne
A handful chopped mint
225g button mushroom
For further information contact
Email: [email protected]
Ph: 1300 763 407
Australian Lutheran World Service
Awareness Week 2014
Village Life in Cambodia
Dare to Dream a
Different World
Village Life in Cambodia—ALWS Awareness Week 2014
Cambodia Recipes #4
(Caramelized fish with pineapple)
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, 500-700g, cleaned
and cut 2cm thick
½ Pineapple, peeled and sliced
3 Stalks green onion, chopped
¼ Teaspoon black pepper
First make caramelized sauce by putting 1 tablespoon of
water and 1 tablespoon of sugar in a pot or skillet that is
big enough to hold all ingredients. Cook and stir
frequently till sugar turns dark brown colour, immediately
pour 2-cups water over caramelized sauce, stir well.
Add garlic, fish sauce, sugar and salt, stir well.
Add fish and pineapple, simmering till fish tender and
water reduced. Add green onion and black pepper.
Serve hot with rice.
(Shrimp and pickle lotus stems)
2 Tablespoons vegetable oil
3 Cloves garlic, minced
1 Yellow onion or 6 scallions (shallots), sliced
500g Shrimp, peeled and de-veined
1 lb pickled 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 (coriander) (option)
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 colour.
For further information contact
Email: [email protected]
Ph: 1300 763 407
Australian Lutheran World Service
Awareness Week 2014
Village Life in Cambodia
Dare to Dream a
Different World
Village Life in Cambodia—ALWS Awareness Week 2014
Cambodia Recipes #5
(Sticky rice with mango)
1 Can coconut milk
½ Cup sugar
¼ Teaspoon salt
2 Cups un-cooked Jasmine sweet rice, rinsed and drained
1 Cup water
125g Shredded fresh or frozen coconut
1 ripe mango, peeled, sliced and cut bite sizes
Pour coconut milk in a small saucepan, simmering till
sauce thickens, add sugar and salt, stir until sugar
dissolves. Remove coconut sauce from hot stove and set it
Cook sweet rice with 1 cup water in an automatic rice
cooker till rice tender. Separate cooked rice with
spatula, put cooked sweet rice in a large bowl, pour ½
amount prepared coconut sauce over sweet rice,
stir, add shredded coconut meat, stir well and set it aside.
(Coconut pound cake)
Ingredients :
1 Teaspoon vegetable oil
1 Tablespoon plain flour
1½ cup sugar
½ cup butter, melted
4 eggs
½ Teaspoon baking powder
¼ Teaspoon salt
2 Tablespoons pure vanilla extract
½ Cup coconut milk
2 Cups plain flour
¼ Cup unsweetened condensed milk
To serve:
Put prepared sweet rice in a small bowl. Press and pack
down rice with large spoon.
Put a plate on top of sweet rice bowl and turn it upside
down. Make an opening island in middle of
sweet rice and fill it with mango. Serve along with
remaining ½ of coconut sauce.
Some people like to dip the coconut sauce while they eat, Preparation:
others just pour the sauce over the rice and mango when Pre-heat oven at 180 degrees.
Grease up cake pan or bread pan with vegetable oil (or
spray) and sprinkle 1 tablespoon plain flour at the
bottom of cake pan, when done set it aside.
In a mixing bowl, mix sugar and butter until it is creamy,
add egg (one at a time) with butter and sugar. Mix well.
Add baking powder, salt, vanilla and coconut milk. Mix
well. Add flour and shredded coconut. Mix well. Pour
mixture in greased cake pan or bread pan.
Bake in pre-heated oven until firm on top. Remove cake
pan from oven, set it aside until cake cools off before
taking the cake out.
For further information contact
Email: [email protected]
Ph: 1300 763 407
Australian Lutheran World Service
Awareness Week 2014
Village Life in Cambodia
Dare to Dream a
Different World