Fish Amok: A Khmer Specialty
Fish Amok is a Cambodia curry which is steamed instead of boiled and is solid but moist. The traditional Khmer recipe is often served on special occasions like P’Chum Ben, Khmer New Year and during family gatherings.
Blend the following ingredients in a blender to make a curry paste:
4 oz. lemon grass stalk - sliced
1 inch galangal – sliced (or mix 1 teaspoon each cinnamon and mace)
1 oz./15g shallot – sliced
1 oz./15g garlic - sliced
1/ 4 teaspoon turmeric
1 small lime leaf
1 red chili – julienne (Soak in water)
1 tablespoon peanut butter or grinned roasted peanuts (ground).
Then add:
1/ 2 cup coconut cream
2 tablespoons fish sauce
2 teaspoons sugar
1/ 2 teaspoon shrimp paste
For Coconut Cream Garnish
Thicken coconut milk with of cornstarch mixture (1/4 cup water, 2 teaspoon cornstarch for 1 cup of boiling coconut cream).
Add 2 lbs meaty fish cubed (catfish, monkfish or cod) and 1/ 2cup coconut cream and let it marinate for 30 minutes or more.
Prepare boxes with banana leaf
Put a layer of julienne cabbage on the bottom, then fish curry mixture, topped with a dollop of coconut cream, garnish with thin strip of lime leaf and red pepper. Steam for 15 minutes. Serve with rice.
Phnom Penh Noodle Soup (Katiev Phnom Penh)
Katiev or simply known as Rice Noodle Soup is one of Cambodia’s favorite food normally taken any time of the day. Partnered with bread and strong coffee your day is complete.
4 cups chicken broth
4 cups pork broth8 oz package noodles (egg or rice) cooked
2 cloves garlic - diced1 onion - chunk
1 finger size piece fresh ginger root, peeled and sliced
1 star anise 1/ 4 cup chunk cabbage
Spice bag of cilantro, basil, and mint
Place above ingredients in large pot and simmer for one hour.
A variety of meat and fish can be used such shrimp, liver, pork, beef along with frozen beef, fish, and shrimp balls but the easiest to use is chicken.
1 lb boneless chicken –marinated with two chopped garlic cloves, two tablespoons sugar, 4 tablespoons soy sauce. After marinating cook in oven for 25minutes at 180ºC, let it cool and slice.
Precook a variety of vegetable such as bok choi, lettuce, and bean sprouts.
To serve put cooked noodles in bowl, add chicken and veggies, pour in hot soup. Serve with hoisin, chili and/or peanut sauce.
Fish Amok is a Cambodia curry which is steamed instead of boiled and is solid but moist. The traditional Khmer recipe is often served on special occasions like P’Chum Ben, Khmer New Year and during family gatherings.
Blend the following ingredients in a blender to make a curry paste:
4 oz. lemon grass stalk - sliced
1 inch galangal – sliced (or mix 1 teaspoon each cinnamon and mace)
1 oz./15g shallot – sliced
1 oz./15g garlic - sliced
1/ 4 teaspoon turmeric
1 small lime leaf
1 red chili – julienne (Soak in water)
1 tablespoon peanut butter or grinned roasted peanuts (ground).
Then add:
1/ 2 cup coconut cream
2 tablespoons fish sauce
2 teaspoons sugar
1/ 2 teaspoon shrimp paste
For Coconut Cream Garnish
Thicken coconut milk with of cornstarch mixture (1/4 cup water, 2 teaspoon cornstarch for 1 cup of boiling coconut cream).
Add 2 lbs meaty fish cubed (catfish, monkfish or cod) and 1/ 2cup coconut cream and let it marinate for 30 minutes or more.
Prepare boxes with banana leaf
Put a layer of julienne cabbage on the bottom, then fish curry mixture, topped with a dollop of coconut cream, garnish with thin strip of lime leaf and red pepper. Steam for 15 minutes. Serve with rice.
Phnom Penh Noodle Soup (Katiev Phnom Penh)
Katiev or simply known as Rice Noodle Soup is one of Cambodia’s favorite food normally taken any time of the day. Partnered with bread and strong coffee your day is complete.
4 cups chicken broth
4 cups pork broth8 oz package noodles (egg or rice) cooked
2 cloves garlic - diced1 onion - chunk
1 finger size piece fresh ginger root, peeled and sliced
1 star anise 1/ 4 cup chunk cabbage
Spice bag of cilantro, basil, and mint
Place above ingredients in large pot and simmer for one hour.
A variety of meat and fish can be used such shrimp, liver, pork, beef along with frozen beef, fish, and shrimp balls but the easiest to use is chicken.
1 lb boneless chicken –marinated with two chopped garlic cloves, two tablespoons sugar, 4 tablespoons soy sauce. After marinating cook in oven for 25minutes at 180ºC, let it cool and slice.
Precook a variety of vegetable such as bok choi, lettuce, and bean sprouts.
To serve put cooked noodles in bowl, add chicken and veggies, pour in hot soup. Serve with hoisin, chili and/or peanut sauce.
No comments:
Post a Comment