Cambodia: A Cambodian Cookbook with Delicious Cambodian Recipes [2 ed.] 1797771612, 9781797771618

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Cambodia A Cambodian Cookbook with Delicious Cambodian Recipes (2nd Edition) By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

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Table of Contents 7 . . . . . . . . . . 8 . . . . . . . . . . 9 . . . . . . . . . . 10 . . . . . . . . . 13 . . . . . . . . . 14 . . . . . . . . . 15 . . . . . . . . . 16 . . . . . . . . . 17 . . . . . . . . . 18 . . . . . . . . . 21 . . . . . . . . . 22 . . . . . . . . . 23 . . . . . . . . . 24 . . . . . . . . . 25 . . . . . . . . . 26 . . . . . . . . . 27 . . . . . . . . . 28 . . . . . . . . . 31 . . . . . . . . . 32 . . . . . . . . . 33 . . . . . . . . . 34 . . . . . . . . . 35 . . . . . . . . . 36 . . . . . . . . . 37 . . . . . . . . . 38 . . . . . . . . . 39 . . . . . . . . . 40 . . . . . . . . . 41 . . . . . . . . . 42 . . . . . . . . . 45 . . . . . . . . . 46 . . . . . . . . . 47 . . . . . . . . . 48 . . . . . . . . . 49 . . . . . . . . . 50 . . . . . . . . . 51 . . . . . . . . . 52 . . . . . . . . . 55 . . . . . . . . . 56 . . . . . . . . . 57 . . . . . . . . . 58 . . . . . . . . . 59 . . . . . . . . . 60 . . . . . . . . . 61 . . . . . . . . . 62 . . . . . . . . . 63 . . . . . . . . . 64 . . . . . . . . . 67 . . . . . . . . . 68 . . . . . . . . . 69 . . . . . . . . . 70 . . . . . . . . .

11 Happy Stew Cambodian House Fried Rice Garlic and Lime Shrimp Wok Cambodian House Fried Rice Emperors of Cambodia Corn Cambodian Beef Skewers Chili Ginger Chicken Wings Cambodian Salad Honey Tomato Cucumber Pan Seared Halibut Cambodia Coconut Vanilla Cambodian Custard Kabobs Khmer Cambodian Salad II: Sesame Cucumber Pink and Green Stir Fry Cambodian Inspired Chicken Wings Catfish Skillet Egg Rolls Kampuchea Krom Wat Koh Sauce Asian Backyard Chicken Thighs Cambodian Banana Bites Cambodian Noodle Soup Cambodian Chicken Pesto How to Grill Tofu Asian Street Style Tuesday’s Asian Sirloin Sautéed Beef with Cucumbers and Onions How to Make a Cambodian Curry Sauce Southeast Asian Coffee Cakes White Fish with Lime Ginger Spice Mix Min Song’s Custard Palm Papaya Curry Cambodian Street 280 Curry Baked Chicken Cambodian Cambodian Jasmine Rice Cambodian Spicy Fruit Salsa A Fruit Salad in South East Asia Spicy Peanut and Onion Salad Dressing 60-Minute Cambodian Potato Curry Cambodian Spaghetti Eggplants in Ginger Vinaigrette Glaze Hot and Spicy Seafood Filets Cambodian Spicy Peanut Sauce Fruity Tofu Skillet Cambodian Spring Rolls I Mushroom Chicken Masala Curried Honey and Pear Skillet Yoon’s Coleslaw How to Make Fish Sauce Curried Beef Fillets with Eggplant and Lime Pineapple Curry Soup Sweet Oven Roasted Chicken Chicken Curry Cambodian Style Cambodian Lunch Box Custard Ms. Kim’s Buttery Hazelnut Banana’s

71 . . . . . . . . . 72 . . . . . . . . . 73 . . . . . . . . . 74 . . . . . . . . . 77 . . . . . . . . . 78 . . . . . . . . . 79 . . . . . . . . . 80 . . . . . . . . . 81 . . . . . . . . . 82 . . . . . . . . . 83 . . . . . . . . . 84 . . . . . . . . . 86 . . . . . . . . . 87 . . . . . . . . . 88 . . . . . . . . . 91 . . . . . . . . . 92 . . . . . . . . . 93 . . . . . . . . . 94 . . . . . . . . . 95 . . . . . . . . . 96 . . . . . . . . . 97 . . . . . . . . . 98 . . . . . . . . . 101 . . . . . . . . 102 . . . . . . . . 103 . . . . . . . . 104 . . . . . . . . 105 . . . . . . . . 106 . . . . . . . . 107 . . . . . . . . 108 . . . . . . . . 111 . . . . . . . . 112 . . . . . . . . 113 . . . . . . . . 114 . . . . . . . . 115 . . . . . . . . 116 . . . . . . . . 117 . . . . . . . . 118 . . . . . . . . 121 . . . . . . . . 122 . . . . . . . .

Cambodian Spring Roll Bowls Koh Kong Glazed Banana Skillet Cambodian Tapioca Alternative: (Sago) Chicken Curry with Mango Pepper Salsa Chicken & Saucy Noodles Khmer Shrimp Wok Tofu Salad with Jalapeño Vinaigrette Hot and Spicy Veggie Combo Platter Cambodian Gazpacho Soup Cambodian Beef Kabobs Authentic Chicken and Jasmine Soup Sweet and Sour Soup Cambodian Style Cambodian Inspired Tenderloins Apricot and Asparagus Wok Cambodian x Mexican Skillet Cambodian Tri-Tip Stir Fry 4-Ingredient Pumpkin Boat Prey Veng Spring Rolls Cambodian Breakfast Frittatas Lemongrass Spice Paste Skillet Kumquat Spritzers 4-Ingredient Coconut Glaze Tapioca Kampot Ribs Cambodian Egg Rolls Kampong How to Mince Chicken Asian Style Delightfully Cambodian Basil Chicken A Pizza from Cambodia Spicy Cambodian Pasta Fried Chicken from Cambodia Spicy Lime Shrimp Honey Chili and Peanut Noodles Maggie’s Easy Coconut Soup Peanut, Jalapeno, and Cucumber Salad Khao Neeo Mamuang: (Sweet Rice) Mango Curry Chicken and Rice Classical Peanut Sauce Spicy Cambodian Cabbage and Shrimp Pad Thai Cambodian III Cambodian Steak BBQ Cambodian Tofu Stir Fry

11 Happy Stew

Prep Time: 25 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 617.8 Fat 38.7g Cholesterol 138.3mg Sodium 1584.0mg Carbohydrates 14.3g Protein 50.9g

Ingredients

2 lb. boneless top round beef, cubed 1/2 C. peeled sliced ginger root Spice Paste 3 dried New Mexico chilies, soaked, seeded and deveined 3 garlic cloves, chopped 1 large shallot, chopped 1/2 C. water Base 5 tbsp vegetable oil

3 tbsp sugar 2 tbsp fish sauce 1 tbsp mushroom soy sauce 1 tsp salt 1 tsp ground pepper 1 C. chicken broth 1 C. green coconut juice 1/4 C. tamarind juice cilantro stem, cucumber, slices

Directions 1. In a mini food processor, ass the ginger and pulse until a chopped 2. With your hands, squeeze about 2 tbsp of the juice in a bowl. 3. Add the beef and mix well. 4. Keep aside for about 15 minutes. 5. Meanwhile, for the paste: in a food processor. Add all the ingredients and pulse until pureed. 6. In a pan, add the oil and cook until heated completely. 7. Add the stir fry for about 2 minutes. 8. Stir in the beef, soy sauce, fish sauce, broth, sugar, salt and black pepper and cook until boiling. 9. Set the heat to low and cook, partially covered for about 40 minutes. 10. Stir in the tamarind juice and coconut juice and cook for about 19 minutes. 11. Enjoy with a garnishing of the cilantro alongside the cucumber slices. 11 Happy Stew

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CAMBODIAN

House Fried Rice

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 871.8 Fat 11.6g Cholesterol 0.0mg Sodium 951.7mg Carbohydrates 170.5g Protein 18.0g

Ingredients

3 tbsp vegetable oil 2 garlic cloves, minced 1 onion, chopped 1 C. frozen sweet peas 1 C. carrot, chopped 1/4 head cabbage, chopped 1 tbsp soy sauce

1 tsp salt 1/2 tsp sugar 1/4 tsp ground black pepper 1 tsp sriracha sauce 4 C. jasmine rice

Directions 1. 2. 3. 4.

In a skillet, heat the oil over high heat. Add the remaining ingredients except the rice and stir to combine well. Add the rice and stir until heated completely. Enjoy hot.

Cambodian House Fried Rice

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Garlic and Lime Shrimp Wok

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 239.9 Fat 8.7g Cholesterol 214.3mg Sodium 2707.8mg Carbohydrates 16.8g Protein 23.3g

Ingredients

1/2 C. lime juice 1/4 C. sugar 1 tbsp salt 2 tbsp canola oil 1 tsp minced garlic

1/2 tsp crushed red pepper flakes 1 1/2 lb. peeled shrimp minced cilantro

Directions 1. In a bowl, add the sugar, lime juice and salt and mix well. 2. In a wok, heat the oil over high heat and cook the garlic and chili flakes for about 40-60 seconds. 3. Stir in the sugar mixture and cook for about 4-5 minutes. 4. Add the shrimp and cook for about 3 minutes, without stirring. 5. Now, cook for about 3 minutes, mixing often 6. Enjoy with a garnishing of the cilantro.

Garlic and Lime Shrimp Wok

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CAMBODIAN

Fish Hot Pot

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 2 Calories 470.7 Fat 43.0g Cholesterol 0.0mg Sodium 1445.8mg Carbohydrates 23.7g Protein 6.4g

Ingredients

450 g fish chunked 3 garlic cloves, peeled 1 red onion, chopped 3 cm galangal, peeled and chopped 2 lemongrass, stalks trimmed and sliced 1 tsp turmeric sliced 1 tsp paprika

2 tbsp fish sauce 1 tbsp brown sugar 400 g coconut milk 4 kaffir lime leaves, crushed 1 lemon juice

Directions 1. In a food processor, add the red onion, galangal, garlic, lemongrass, fish sauce, brown sugar, turmeric, paprika and pulse well combined. 2. Add the coconut milk and pulse well combined. 3. In a heavy bottomed pot, add the pureed mixture and lime leaves and cook until boiling. 4. Set the heat to low and cook for about 9 minutes. 5. Add the fish chunks and cook for about 5 minutes. 6. Stir in the lemon juice and remove from the heat. 7. Enjoy hot.

Cambodian House Fried Rice

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12

Emperors

of Cambodia Corn

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 183.4 Fat 6.0g Cholesterol 0.0mg Sodium 871.7mg Carbohydrates 33.3g Protein 4.3g

Ingredients

6 ears corn, husks and silk removed 2 tbsp vegetable oil 2 tbsp fish sauce 2 tbsp water 1 1/2 tbsp sugar

1 tsp salt 2 green onions, white parts only, sliced vegetable oil

Directions 1. Coat the corn ears with a little oil. 2. Place a cast-iron skillet over medium heat until heated through. 3. Add the corn and cook for about 13-15 minutes, flipping after every 3 minutes. 4. Remover the corn from the heat and transfer onto a platter. 5. With a piece of foil, cover the corn to keep warm. 6. In a bowl, add the sugar, fish sauce, salt and water and mix until well combined. 7. In a skillet, add 2 tbsp of the oil over medium heat and cook until just heated. 8. Add the green onions and sugar mixture and cook for about 40 seconds, stirring frequently. 9. Remove from the heat and keep aside to cool. 10. Coat the corn with the scallion sauce and enjoy.

Emperors of Cambodia Corn

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CAMBODIAN

Beef Skewers

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 1100.7 Fat 108.3g Cholesterol 112.3mg Sodium 649.8mg Carbohydrates 22.3g Protein 11.2g

Ingredients

1 lb. beef, tri-tip, sliced diagonally 1/4 C. lemongrass, chopped 1 tbsp lime zest, grated 1 head garlic, peeled 1 tsp turmeric 1 piece galangal, chopped 1/2 C. vegetable oil, divided

5 tbsp oyster sauce 3 tbsp sugar 1 1/2 tbsp paprika 1 kiwi, halved 8 bamboo skewers, soaked in water

Directions 1. Ina blender, add the garlic, galangal, lemon grass, lime zest and turmeric and pulse until smooth. 2. Transfer the garlic mixture into a bowl. 3. Add 3 tbsp of the oil and stir to combine. 4. In a bowl, add kiwi flesh and with a fork, mash completely. 5. In a bowl, add 2 tbsp of the garlic mixture, kiwi puree, sugar, oyster sauce and paprika and mix until well combined. 6. Add the beef strips and coat with marinade generously. 7. With a plastic wrap, cover the bowl and marinate in fridge for about 4 hours. 8. Set your gas grill to medium heat and grease the grill grate. 9. Remove the beef strips from marinade and thread onto metal skewers. 10. Cook on the grill for about 6 minutes on both sides. 11. Enjoy hot.

Cambodian Beef Skewers

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Chili Ginger

Chicken Wings

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 450.6 Fat 27.3g Cholesterol 131.0mg Sodium 2015.0mg Carbohydrates 17.2g Protein 32.6g

Ingredients

2 tbsp light brown sugar 1 tbsp honey 5 tsp oyster sauce 1 tsp hot chili-garlic sauce 1 1/2 lb. chicken wings, cut at joints and discard tips 1 tbsp soy sauce 1 tbsp fish sauce

1/4 tsp salt 1 tbsp lemon juice 1 tsp grated ginger root 2 garlic cloves, minced 1 stalk green onion, minced 1/4 tsp black pepper

Directions 1. In a bowl, add the honey, brown sugar, oyster sauce, hot sauce and paprika and mix until well combined and keep aside. 2. In another bowl, add the green onion, garlic, ginger, lemon juice, soy sauce, fish sauce, salt and black pepper and mix until well combined. 3. Refrigerate until using. 4. In the bottom of a baking dish, place the wings and ginger mixture and mix until well combined. 5. Place in the fridge for about 6 hours or whole night. 6. Set your oven to 350 degrees F. 7. Cook the wings in the oven for about 30 minutes. 8. Remove from the oven and coat the wings with the honey mixture evenly. 9. Cook for about 5 minutes further. 10. Enjoy hot. Chili Ginger Chicken Wings

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CAMBODIAN

Lunch Salad

Prep Time: 10 mins Total Time: 20 mins

(Spicy Honey Glazed Tomato and Cucumber)

Servings per Recipe: 4 Calories 138.5 Fat 4.4g Cholesterol 18.8mg Sodium 797.5mg Carbohydrates 17.6g Protein 10.5g

Ingredients

Salad 1 boneless skinless chicken breast, cooked and shredded 2 tomatoes, sliced 2 scallions, sliced 1 cucumber, sliced 1 tbsp of mint, torn in smaller pieces Sauce 1 tbsp basil, torn in smaller pieces 1 jalapeño chile 3 tbsp unsalted dry roasted peanuts, ground

2 limes, juiced and pulped 3 garlic cloves, minced 2 scallions, diced 1 jalapeño pepper, chopped, seeded and deveined) 3 tbsp light soy sauce 1 tbsp honey

Directions 1. For the sauce: in a bowl, add all the ingredients except the peanuts and gently, beat until well combined. 2. For salad: in a serving bowl, add all ingredients and mix. 3. Pour the sauce over the salad and gently, toss to coat well. 4. Enjoy with a topping of peanuts.

Cambodian Salad: (Spicy Honey Glazed Tomato and Cucumber)

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Pan Seared

Halibut Cambodia

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 365.9 Fat 7.1g Cholesterol 136.2mg Sodium 1607.8mg Carbohydrates 19.9g Protein 53.2g

Ingredients

3/4 C. chopped shallot 1 tbsp olive oil 1/4 C. sugar 1/4 C. Asian fish sauce 1/4 C. water

1 1/2 tsp ground black pepper 2 lb. halibut fillets, cut into pieces 4 scallions, sliced 1/2 bunch cilantro, chopped

Directions 1. In a wok, add the oil over medium heat and cook until heated. 2. Stir in the shallots and cook for about 8-9 minutes, mixing often. 3. With a slotted spoon, place the shallots into a bowl. 4. In the same wok, add the fish sauce, sugar and water over medium heat and cook for about 4 minutes. 5. Add the cooked shallot and black pepper and cook for about 1-2 minutes. 6. Stir in the fish and cook for about 9-10 minutes, flipping after every 3 minutes. 7. Stir in the cilantro and scallions and enjoy.

Pan Seared Halibut Cambodia

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CAMBODIAN

Vanilla Cambodian Custard

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 566.2 Fat 16.8g Cholesterol 186.0mg Sodium 98.8mg Carbohydrates 98.7g Protein 7.3g

Ingredients

4 eggs 1 C. coconut milk 1/2 C. sugar

1/2 C. palm sugar 1 tsp pure vanilla extract 8 oz. crushed pineapple

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 350 degrees F before doing anything else and grease small custard cups. In a food processor, add all the ingredients and pulse until pureed. Divide the pineapple mixture into the prepared greased custard cups. In a baking dish, arrange the custard cups. In the baking dish, add the hot water that reaches about 1/3 of the way up their sides of cups. Cook in the oven for about 1 hour or until a toothpick inserted in the center comes out clean. Remove from the oven and place the cups onto the wire rack to cool completely. Transfer the custard cups into fridge to chill completely. Enjoy with a garnishing of the mint leaves.

Coconut Vanilla Cambodian Custard

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20

Kabobs

Khmer

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 237.5 Fat 8.8g Cholesterol 65.8mg Sodium 566.6mg Carbohydrates 11.7g Protein 28.3g

Ingredients

1 lb. chicken tenders, strips 3 garlic cloves, minced 12 stalks green onions, minced 2 tbsp lemongrass, minced 2 tbsp curry powder 1 tbsp honey 1 tbsp soy sauce

2 tsp fish sauce 2 tsp lime juice 1 tsp paprika 1/4 tsp black pepper 1/4 C. water 2 tbsp vegetable oil

Directions 1. In a re-sealable bag, add all the ingredients except oil. 2. Seal the bag and shake well to combine. 3. Place the bag in fridge for whole night. 4. Set your grill for low heat and lightly, grease the grill grate. 5. Remove the chicken from marinade and thread onto pre-soaked wooden skewers. 6. Cook the chicken skewers onto the grill for about 10 minutes, flipping occasionally. 7. Enjoy hot.

Kabobs Khmer

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CAMBODIAN

Lunch Salad II

Prep Time: 10 mins Total Time: 30 mins

(Sesame Cucumber)

Servings per Recipe: 6 Calories 319.2 Fat 28.0g Cholesterol 68.6mg Sodium 258.1mg Carbohydrates 10.6g Protein 5.8g

Ingredients

2 tbsp hoisin sauce 1 loaf French bread, sliced 1/2 lb. grounded beef 1 egg, beaten 2 garlic cloves, minced 1/2 yellow onion, minced 1/2 tsp cornstarch

1/4 tsp five-spice powder 1/2 tsp fish sauce 1 tsp soy sauce 1 tsp sugar 1/4 tsp black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees F before doing anything else and grease a baking sheet. Arrange bread slices onto plates. Place hoisin sauce on top of each bread slice of bread slightly. Arrange the bread slices onto prepared baking sheet. In a large bowl, add remaining ingredients and mix until well combined. Place the beef mixture onto each prepared bread slice evenly. Cook in the oven for about 20 minutes. Remove from the oven and enjoy hot.

Cambodian Lunch Salad II: (Sesame Cucumber)

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Pink and Green Stir Fry

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 202.5 Fat 8.2g Cholesterol 142.8mg Sodium 1073.8mg Carbohydrates 14.5g Protein 18.7g

Ingredients

1 lb. shrimp, peeled and de-veined 1/2 tsp salt 1/4 tsp ground black pepper 2 tbsp water 1 tbsp sugar 1 tbsp oyster sauce 1 tbsp cornstarch

2 tbsp vegetable oil 2 garlic cloves, minced 1 onion, sliced 1 lb. asparagus, chopped 1 green onion, chopped

Directions 1. In a bowl, add the shrimp, salt and black pepper and mix well and keep aside. 2. In another bowl, add the sugar, cornstarch, oyster sauce and water and mix until well combined. 3. In a wok, add the oil over high heat and cook until heated through. 4. Add the shrimp, onion and garlic and cook for about 3-4 minutes. 5. Add the asparagus and stir to combine. 6. Add the cornstarch mixture and mix well. 7. Cook until desired thickness of the sauce. 8. Stir in the green onion and remove from the heat. 9. Enjoy hot.

Pink and Green Stir Fry

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CAMBODIAN

Inspired Chicken Wings

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 535.2 Fat 36.3g Cholesterol 174.7mg Sodium 1464.3mg Carbohydrates 5.8g Protein 43.9g

Ingredients

2 lb. chicken wings 1/4 C. soy sauce 1/2 tsp salt 2 tsp light brown sugar

3 tbsp ginger root, grated 6 garlic cloves, minced 1 tsp paprika

Directions 1. 2. 3. 4. 5. 6.

In a re-sealable bag, add all the ingredients. Seal the bag and shake well to combine. Place in the fridge for whole night. Set your grill for low heat and grease the grill grate. Cook the chicken wings onto grill for about 15 minutes, flipping occasionally. Remove from the grill and enjoy hot.

Cambodian Inspired Chicken Wings

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Catfish Skillet

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 270.6 Fat 14.0g Cholesterol 62.3mg Sodium 1203.5mg Carbohydrates 16.2g Protein 20.0g

Ingredients

2 tbsp vegetable oil 1/2 lb. peeled matchstick cut ginger 4 (4 oz.) catfish fillets 2 tbsp fish sauce 1 tbsp soy sauce 1 tbsp oyster sauce

1 large yellow onion, sliced 1/4 red bell pepper, cut into matchsticks 1/2 bunch green onion, chopped

Directions 1. In a wok, add the oil over medium heat and cook until heated through. 2. Add the ginger and cook for about 6-7 minutes, stirring frequently. 3. Add the catfish fillets and cook for about 6 minutes, flipping once half way through. 4. With a slotted spoon, transfer the fillets onto a plate and keep aside. 5. In the same wok, add the oyster sauce, fish sauce and soy sauce and stir to combine. 6. Add the bell pepper and onion and cook for about 5 minutes. 7. Add the cooked catfish fillets and place the sauce over the fillets evenly 8. Cook for about 3 minutes 9. Enjoy with a garnishing of the green onions.

Catfish Skillet

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EGG ROLLS

Kampuchea Krom

Prep Time: 45 mins Total Time: 1 hr 1 mins Servings per Recipe: 1 Calories 233.3 Fat 21.5g Cholesterol 59.2mg Sodium 110.2mg Carbohydrates 1.1g Protein 8.7g

Ingredients

vermicelli mung bean noodles 5 C. warm water 2 -3 lb. ground turkey 1 lb. shrimp 4 medium carrots 1/2 medium onion 1 tbsp black pepper

1 tbsp sugar 1 tsp salt 3 eggs, whites and yolks separated egg roll wrap, thawed 3 C. vegetable oil

Directions 1. In a bowl of lukewarm water, soak the mung bean noodles until softened. 2. Drain the mung bean noodles completely. 3. In a large bowl, add the shrimp, turkey, drained mung bean noodles, egg whites, onion, carrots, sugar, salt and black pepper and mix until well combined. 4. In another bowl, add the eggs yolks and beat well. 5. Carefully, separate egg roll wrapper and arrange onto a smooth surface. 6. Put about 2-3 tbsp of the meat mixture onto each wrapper. 7. Roll each wrapper according to package's directions. 8. Coat the edges with beaten egg yolks to seal the filling. 9. In a deep skillet, heat 3 C. of the oil over high heat. 10. Now, set the heat to medium. 11. Add the egg rolls in batches and fry for about 8 minutes per side. 12. With a slotted spoon, transfer the rolls onto a paper towel-lined plate to drain. 13. Enjoy warm. Egg Rolls Kampuchea Krom

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Wat Koh Sauce

Prep Time: 1 mins Total Time: 11 mins Servings per Recipe: 1 Calories 952.4 Fat 41.8g Cholesterol 0.0mg Sodium 480.4mg Carbohydrates 145.5g Protein 3.0g

Ingredients

13 oz. coconut milk 1/2 tbsp sugar 1 tbsp cornstarch 1/4 tsp salt

Directions 1. In a pot, add all the ingredients over low heat and cook for about 6-8 minutes, stirring frequently.

Wat Koh Sauce

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ASIAN BACKYARD

Chicken Thighs

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 2 Calories 536.0 Fat 35.5g Cholesterol 157.9mg Sodium 2154.9mg Carbohydrates 16.5g Protein 36.6g

Ingredients

4 chicken thighs 1 tbsp vegetable oil 2 tbsp sugar 4 garlic cloves, crushed

4 tbsp soy sauce black pepper

Directions 1. In a bowl, add the garlic, oil, soy sauce, sugar, salt and black pepper and mix until well combined. 2. Add the chicken and coat with the garlic mixture generously. 3. With a plastic wrap, cover the bowl and refrigerate for about 2 hours. 4. Set your grill for medium heat and grease the grill grate. 5. Remove the chicken from marinade and cook for about 25 minutes, flipping as required. 6. Enjoy hot.

Asian Backyard Chicken Thighs

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Cambodian

Banana Bites

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 1111.1 Fat 109.5g Cholesterol 2.1mg Sodium 138.0mg Carbohydrates 33.5g Protein 3.0g

Ingredients

1 banana, peeled and halved lengthwise and each half cut pieces 1 tsp sugar 1/4 tsp vanilla 6 spring roll wrappers, halved

1 C. vegetable oil 1 tbsp powdered sugar

Directions 1. In a bowl, add the banana pieces, vanilla extract and sugar and mix well. 2. Place 1 banana piece over each spring roll wrapper half. 3. With wet fingers, moisten the edges and roll the wrapper around banana piece. 4. In a deep skillet, add the oil and cook until heated through. 5. Add the banana wraps in batches and fry until golden from both sides. 6. With a slotted spoon, transfer the banana wraps onto a paper towel-lined plate to drain. 7. Enjoy with a dusting of the powdered sugar.

Cambodian Banana Bites

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CAMBODIAN

Noodle Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 990.1 Fat 26.6g Cholesterol 2208.4mg Sodium 156.5g Carbohydrates 30.7g

Ingredients

8 C. water 1 (14 oz.) packages rice noodles 1/4 lb. bean sprouts, washed and drained 1 cucumber, peeled, seeded and julienned 1/4 C. of mint, chopped 2 tbsp oil 3 garlic cloves, minced 1 yellow onion, peeled and chopped 1 (14 oz.) cans coconut milk 2 C. water 2 tbsp curry powder

2 tbsp fish sauce 1/2 tsp salt 1 tbsp sugar 1/4 tsp black pepper 1 1/2 lb. shrimp, peeled and de-veined 1 C. water 2 tbsp cornstarch

Directions 1. In a pan, add 8 C. of the water and cook until boiling. 2. Add the noodles and cook for about 9-10 minutes, stirring occasionally. 3. Through a colander, drain the noodles well and rinse under cold running water. 4. Drain the noodles again and keep aside. 5. In a bowl, add the cucumber, bean sprouts and mint leaves and mix. 6. In a large pan, add the oil over medium-high heat and cook until heated. 7. Add the onion and garlic and cook for about 4-5 minutes, mixing occasionally. 8. Add 2 C. of the water and coconut milk and mix well. 9. Add the fish sauce, sugar, curry powder, salt and black pepper and stir to combine. 10. Stir in the shrimp and cook for about 3-4 minutes. 11. Meanwhile, in a bowl, dissolve the cornstarch in 1 C. of the water. 12. In the pan, add the cornstarch mixture, stirring continuously. 13. Cook until desired thickness of the sauce. 14. In 4 serving bowls, place the bean sprout mixture, followed by the noodles and hot soup. 15. Enjoy hot. Cambodian Noodle Soup

32

Cambodian

Chicken Pesto

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 705.0 Fat 52.0g Cholesterol 209.9mg Sodium 1361.4mg Carbohydrates 12.4g Protein 46.3g

Ingredients

500 g chicken thighs, chopped 1 bunch basil leaves 4 hot chili peppers, chopped 1 handful peanuts 1 tbsp chopped garlic 1 tbsp fish sauce

1 tsp oyster sauce 1 tsp black sweet soy sauce 2 tbsp cooking oil 150 ml water

Directions 1. In a skillet, heat the oil and cook the chicken, chilies, garlic, fish sauce and water for about 10 minute. 2. Stir in the basil, peanuts, sweet soy sauce and oyster sauce and cook for about 2 minutes. 3. Enjoy hot.

Cambodian Chicken Pesto

33

HOW TO GRILL

Tofu Asian Street Style

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 278.0 Fat 1.6g Cholesterol 0.0mg Sodium 5992.4mg Carbohydrates 65.2g Protein 7.8g

Ingredients

2 pieces firm tofu 1 large green mango, peeled and shredded 1 tsp soy sauce

1 dash black pepper 1/4 C. fish sauce

Directions 1. 2. 3. 4. 5.

Set your grill for medium heat and lightly, grease the grill grate. Coat the tofu with the soy sauce evenly and then, season with the black pepper. Cook the tofu onto grill until golden brown from both sides. Place the mango onto a serving platter and top with the tofu. Enjoy.

How to Grill Tofu Asian Street Style

34

Tuesday’s

Asian Sirloin

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 322.2 Fat 14.1g Cholesterol 102.0mg Sodium 121.7mg Carbohydrates 8.6g Protein 39.2g

Ingredients

1 tbsp sugar 2 tbsp lime juice 1 1/2 tsp ground black pepper 1 tsp water 2 tbsp mushroom soy sauce

2 tbsp canola oil 7 garlic cloves, crushed 1 green leaf lettuce 1 1/2 lb. sirloin, cubed

Directions 1. In a bowl, add the garlic, soy sauce, sugar and 1 tsp of the black pepper and mix until well combined. 2. Add the beef and coat with the mixture generously. 3. Refrigerate for about 30-60 minutes. 4. In another bowl, add the lime juice, water and remaining pepper and mix well. 5. In a wok, heat the oil and sear the beef for about 4 minutes. 6. Place the beef over the bed of lettuce in a serving platter. 7. Enjoy alongside the lime sauce.

Tuesday’s Asian Sirloin

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SAUTÉED BEEF

with Cucumbers and Onions

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 2 Calories 281.9 Fat 14.1g Cholesterol 0.0mg Sodium 3744.3mg Carbohydrates 36.2g Protein 6.7g

Ingredients

300 g beef steaks, sliced 1/4 C. light soy sauce 1 tbsp oyster sauce 1 tbsp tomato sauce 3 tbsp sugar 1 tsp ground black pepper 1 tsp fish sauce 2 garlic cloves, sliced 2 tbsp vegetable oil Serve with: 2 small tomatoes, sliced

1 cucumber, peeled and sliced 1/2 small red onion, sliced lettuce, iceberg Sauce: juice of a lime 2 tsp ground black pepper 1 tsp salt 1 tbsp water

Directions 1. In a large bowl, add the beef, garlic, tomato sauce, oyster sauce, soy sauce, fish sauce, sugar and black pepper and mix until well combined. 2. Refrigerate for about 1-2 hours. 3. For the dipping sauce: in a bowl, add all the ingredients and mix well and keep aside until using. 4. In a skillet, add the oil over high heat and cook until heated through. 5. Add the beef and sear until done completely. 6. Arrange lettuce, cucumber, tomatoes and onion onto serving plates. 7. Top with cooked beef and enjoy.

Sautéed Beef with Cucumbers and Onions

36

How to Make

a Cambodian Curry Sauce

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 1 Calories 3796.8 Fat 169.4g Cholesterol 0.0mg Sodium 540.0mg Carbohydrates 574.1g Protein 15.1g

Ingredients

1/3 C. lemongrass 4 garlic cloves 1 tsp galangal 1 tsp ground turmeric 1 jalapeño chile 3 shallots

3 1/2 C. coconut milk 3 kaffir lime leaves 1 pinch salt

Directions 1. In a blender, add the shallots, garlic, galangal, lemon grass, jalapeño chile and turmeric and pulse until smooth. 2. In a pan, add the coconut milk and cook until boiling. 3. Add the pureed mixture, lime leaves and salt and cook until boiling, mixing continuously. 4. Cook for about 4 minutes. 5. Set the heat to low and cook for about 28-29 minutes, mixing occasionally. 6. Remove from the heat and discard the lime leaves.

How to Make a Cambodian Curry Sauce

37

SOUTHEAST ASIAN

Coffee Cakes

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 12 Calories 374.0 Fat 66.8mg Cholesterol 195.5mg Sodium 47.8g Carbohydrates 6.1g

Ingredients

1 tsp vegetable oil 1 tbsp all-purpose flour 3 eggs 1 1/2 C. sugar 1/2 C. butter, melted 1/4 tsp salt 2 tsp baking powder 1/4 tsp cinnamon

1 tsp vanilla extract 2 C. all-purpose flour 1/4 C. water 4 persimmons, peeled, seeded and mashed 6 oz. walnuts 2 tbsp powdered sugar

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease and flour a cake pan. 2. In a bowl, mix together the flour, baking powder, cinnamon and salt. 3. In another bowl, add the butter, eggs and sugar and beat until creamy. 4. Add the vanilla extract and mix well. 5. Add the flour mixture and mix until just combined. 6. Add the persimmon and mix well. 7. Gently, fold in the walnuts. 8. Place the mixture into the prepared cake pan evenly. 9. Cook in the oven for about 25 minutes or until a toothpick inserted in the center comes out clean. 10. Remove from the oven and keep onto the wire rack to cool in the pan for about 5 minutes. 11. Carefully, invert the cake onto the wire rack to cool completely. 12. Dust with the powdered sugar and enjoy. Southeast Asian Coffee Cakes

38

White Fish

with Lime Ginger Spice Mix

Prep Time: 45 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 135.2 Fat 7.6g Cholesterol 46.5mg Sodium 682.6mg Carbohydrates 14.7g Protein 4.6g

Ingredients

Ginger Spice Mix 5 kaffir lime leaves, ribs removed, sliced 3 California dried red chilies, soaked in water, drained, seeded, chopped 3 slices galangal, peeled and chopped 3 garlic cloves, sliced 3 slices lesser ginger, peeled and chopped 3 shallots, sliced 2 stalks lemongrass, bottom parts only, sliced 2 small piece turmeric, peeled and sliced White Fish Base

1/2 C. coconut milk, 1 tbsp chili paste 1 tbsp fish sauce 1 tbsp sugar 1 tsp shrimp paste 1/2 tsp salt 1 egg, lightly beaten 1 lb. boneless skinless meaty white fish; sliced 8 banana leaves 4 handfuls baby spinach leaves 4 red chilies, cut lengthwise steamed white jasmine rice

Directions 1. For the spice mix: In a blender, add the ginger. Shallots, galangal, garlic, red chilies, lime leaves, lemongrass and turmeric and pulse until smooth. 2. For the fish: 3. In a bowl, add the coconut milk, egg, kreung paste, shrimp paste, chili paste, fish sauce, sugar and salt and mix until well combined. 4. Add the fish and coat with the mixture generously. 5. Keep aside in room temperature for about 20 minutes. 6. Arrange 2 banana leaves over each other and then fold into little rectangular bowls shape. 7. Secure with the bamboo toothpicks. 8. Make another 3 banana leaf bowls in the same way. 9. In the bottom of each bowl, arrange the spinach leaves and top with the marinated fish, followed by 2 tbsp of the coconut milk and 1 red chile. 10. In a steamer, arrange the bowls and steam for about 21 minutes. White Fish with Lime Ginger Spice Mix

39

MIN SONG’S

Custard

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 134.8 Fat 9.0g Cholesterol 0.0mg Sodium 44.4mg Carbohydrates 13.8g Protein 0.8g

Ingredients

1 small pumpkin, kabocha, acorn, butternut 3/4 C. unsweetened coconut milk 1/4 C. palm sugar

1 pinch salt 1 tsp vanilla extract

Directions 1. With a sharp knife, remove the top of the pumpkin, reserving it. 2. Now, remove the seeds from the center. 3. In a pot add half of the coconut milk over medium-low heat and cook until heated. 4. Remove from the heat and transfer into bowl. 5. Add the remaining coconut milk and beat until well combined. 6. Add the vanilla extract, sugar, green tea powder and salt and stir until well combined. 7. Add the eggs and beat until just combined. 8. Carefully, place the mixture into the pumpkin, leaving some space from the top. 9. Cover the pumpkin with reserved top and arrange into a steamer over medium low heat. 10. Steam for about 30-45 minutes 11. Remove from the steamer and keep aside to cool completely. 12. Place in the fridge to chill. 13. Cut into slice and enjoy.

Min Song’s Custard

40

Palm Papaya Curry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 187.9 Fat 3.8g Cholesterol 44.8mg Sodium 1357.9mg Carbohydrates 19.9g Protein 19.6g

Ingredients

8 oz. steak 1/2 unripe papaya, peeled and shredded 1 red bell pepper 1 yellow bell pepper 2 shallots 1 tbsp soy sauce black pepper cilantro

basil 2 tbsp salted crab 1 tsp palm sugar 3 tbsp fish sauce 3 tbsp lime juice 5 garlic cloves, chopped 1 lemongrass stalk, chopped 2 bird eye chili

Directions 1. In a bowl, add the steak, 1 tbsp of the soy sauce and black pepper and mix well. 2. Keep aside in room temperature for about 20-30 minutes 3. Set your gas grill for high heat and grease the grill grate. 4. Now, set the grill to medium-low heat and cook the beef for about 10-12 minutes, flipping once half way through. 5. Remove the beef from the grill and place into a bowl. 6. Keep aside for at least 12 minutes. 7. Meanwhile, for the sauce: in a bowl, add the lemon grass, bird eye chilies, garlic, lime, salted crab juice, fish sauce and palm sugar and mix until well combined. 8. In a food processor, add the papaya and half of the sauce and pulse until just combined. 9. In a bowl, add the papaya mixture and keep. 10. Cut the steak into slices across the grain. 11. In the bowl of the papaya mixture, add the beef slices with any accumulated juices, bell peppers, shallot and remaining sauce and toss to coat well. 12. Enjoy. Palm Papaya Curry

41

CAMBODIAN

Street 280 Curry

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 572.7 Fat 30.1g Cholesterol 72.6mg Sodium 813.9mg Carbohydrates 50.5g Protein 27.6g

Ingredients

1 C. coconut milk 1 lb. chicken breast, cubed 1 lb. green beans, trimmed 1 tbsp lime juice 2 tbsp water

2 1/2 tbsp curry powder 1 tbsp lemongrass, powder 2 tbsp oil 2 tbsp fish sauce

Directions 1. In a bowl, the lemongrass powder, curry powder, oil, fish sauce and water and beat until well combined. 2. For the curry paste: in a pan, add the coconut milk over low heat and cook for about 4-6 minutes. 3. Add the curry paste and stir to combine. 4. Stir in the chicken and green beans and cook, covered for about 28-30 minutes, mixing often. 5. Enjoy hot.

Cambodian Street 280 Curry

42

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44

Baked Chicken

Cambodian

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 286.6 Fat 12.9g Cholesterol 118.2mg Sodium 166.4mg Carbohydrates 12.2g Protein 29.7g

Ingredients

8 chicken drumsticks, skinned 4 tsp cracked black peppercorns 1 tsp ground turmeric 1 lemon, juice 1 onion, halved and sliced 2 onions, chopped

6 garlic cloves, chopped 30 mm piece ginger, chopped oil 200 ml water 1 pinch salt

Directions 1. In the bottom of a baking dish, place the chicken drumsticks. 2. In a bowl, add the lemon juice, turmeric, pinch of salt and 1 tsp of the black pepper and mix until well combined. 3. Rub the chicken with the spice mixture evenly. 4. Refrigerate, covered for all the night. 5. In a food processor, add the onions, ginger, garlic and a little water and pulse until smooth. 6. Heat a cast iron skillet and cook the remaining pepper for about 20-25 seconds, stirring continuously. 7. Remove from the heat and keep aside. 8. In a large wok, add 2 tbsp of the oil and cook until heated. 9. Add the onion slices and cook for about 4-5 minutes. 10. Add the pureed mixture and cook until all the liquid is absorbed. 11. Stir in the chicken with the marinade juices, 200ml water and 1/2 tsp of the salt and of the roasted pepper and cook until boiling. 12. Set the heat to low and cook, covered for about 29-30 minutes. 13. Enjoy hot with a sprinkling of the remaining roasted black pepper. Baked Chicken Cambodian

45

CAMBODIAN

Jasmine Rice

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 294.9 Fat 11.0g Cholesterol 7.6mg Sodium 431.9mg Carbohydrates 43.4g Protein 5.8g

Ingredients

1 C. uncooked jasmine rice, rinsed and drained 1 3/4 C. water 1/2 C. roasted cashews

1 tbsp butter 1/2 tsp salt 1 dash cinnamon

Directions 1. 2. 3. 4. 5. 6. 7.

In a pan, add the water and cook until boiling. Stir in the rice and cook until boiling. Set the heat to low and cook, covered for about 20 minutes. Stir in the butter, cinnamon and salt and remove from the heat. Heat a dry skillet and cook the cashews until browned slightly, stirring continuously. Add the cashews into the pan of the rice and mix well. Enjoy hot.

Cambodian Jasmine Rice

46

Cambodian Spicy Fruit Salsa

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 70.7 Fat 0.4g Cholesterol 0.0mg Sodium 17.4g Carbohydrates 1.6g Protein 70.7

Ingredients

1 ripe mango, peeled, pitted and diced 1 tbsp lime juice 1/4 C. cilantro, chopped 1 green onion, chopped

1/2 tsp salt 4 hot chili peppers, chopped

Directions 1. In a food processor, add all the ingredients and pulse until smooth. 2. Enjoy.

Cambodian Spicy Fruit Salsa

47

A FRUIT SALAD

in South East Asia

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 204.7 Fat 14.9g Cholesterol 0.0mg Sodium 1281.4mg Carbohydrates 13.6g Protein 7.8g

Ingredients

3 tbsp fish sauce 3 tbsp lime juice 1 tbsp palm sugar 1 pomelo fruit, peeled and cut into segments (similar to grapefruit) 2 tbsp coconut flakes

2 tbsp dry roasted peanuts, chopped 2 tbsp shallots, chopped 1 C. mint leaf, chopped 2 -3 bird chilies, chopped Bibb lettuce

Directions 1. In a bowl, add the sugar, lime juice fish sauce and mix until sugar dissolves completely. 2. In a serving bowl, place the pomelo fruit and remaining ingredients except lettuce and mix. 3. Pour the dressing and toss to coat well. 4. Divide the salad over each lettuce leaf and enjoy.

A Fruit Salad in South East Asia

48

Spicy Peanut

and Onion Salad Dressing

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 322.4 Fat 10.9g Cholesterol 0.0mg Sodium 2270.3mg Carbohydrates 55.1g Protein 6.2g

Ingredients

1/4 C. lemon juice 1 small garlic clove, minced 2 tbsp fish sauce 3 tbsp unsalted dry roasted peanuts, ground 1/4 C. sugar

1/4 C. water 1 dash cayenne pepper 1 tsp cilantro, chopped 1 -2 Thai red chili pepper, sliced 2 -3 tbsp white onions, chopped

Directions 1. In a pan, add the sugar and water over medium-low heat and cook for about 5 minutes. 2. Add the remaining ingredients and stir to combine. 3. Remove from the heat and keep aside to cool completely. 4. Enjoy with your favorite salad.

Spicy Peanut and Onion Salad Dressing

49

60-MINUTE

Cambodian Potato Curry

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 1466.3 Fat 72.5g Cholesterol 268.0mg Sodium 1117.9mg Carbohydrates 112.0g Protein 91.3g

Ingredients

4 small onions, peeled and cut into eighths 2 tsp minced garlic 1 tsp butter 1 tbsp chili powder 2 tbsp curry powder 2 tsp salt

3 C. coconut milk 2 (2 lb.) fryer chickens 4 potatoes, peeled and cubed 1/2 C. chopped peanuts

Directions 1. In a pan, melt the butter over medium heat and cook the onions and garlic for about 4-5 minutes. 2. Add 2 C. of the coconut milk, curry powder, chili powder and salt and stir to combine. 3. Add the chicken and the potatoes and stir to combine. 4. Cover the pan with the lid tightly and cook for about 25-30 minutes, mixing as required. 5. Stir in the peanuts and remaining coconut milk and cook for about 9 minutes. 6. Enjoy hot.

60-Minute Cambodian Potato Curry

50

Cambodian

Spaghetti

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 2 Calories 1264.2 Fat 60.3g Cholesterol 155.9mg Sodium 2548.0mg Carbohydrates 104.6g Protein 76.1g

Ingredients

8 oz. spaghetti 6 tbsp white wine vinegar 3 tbsp soy sauce 4 garlic cloves, minced 2 tbsp sugar 1/2 tsp hot red pepper flakes 1/2 tsp salt 1/2 tsp anchovy paste

1/4 C. packed mint leaves, shredded 1 lb. flank steak, strips 3/4 C. bean sprout 1/2 red bell pepper, strips 1/2 C. sliced celery 1/4 C. dried roasted peanuts, crushed mint

Directions 1. In a food processor, add the garlic, anchovy paste, soy sauce, vinegar, sugar, red pepper flakes and salt and pulse until smooth. 2. In a bowl, add steak slices and 1/3 of the sauce and mix well. 3. Keep aside to marinate for about 25-30 minutes. 4. In a pan, of the boiling water, cook the noodles until al dente. 5. Drain the noodles completely. 6. In a bowl, add the noodles, vegetables, mint and remaining sauce and toss to coat well. 7. Remove the steak strips from bowl, reserving the marinade. 8. Heat a cast iron skillet over high heat and cook the steak slices until desired doneness. 9. Transfer the steak slices in the bowl of the noodles. 10. In a frying pan, add the reserved marinade and cook until heated completely. 11. Add the hot marinade mixture into the bowl of beef mixture and toss to coat well. 12. Enjoy with a garnishing of the peanuts and mint leaves.

Cambodian Spaghetti

51

EGGPLANTS

in Ginger Vinaigrette Glaze

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 98.5 Fat 0.3g Cholesterol 0.0mg Sodium 1012.1mg Carbohydrates 21.3g Protein 3.5g

Ingredients

1 large eggplant, cut stem end and dice 4 tbsp soy sauce 3 tbsp sugar 1/4 C. distilled white vinegar 1/4 C. water 1 tbsp dry sherry 1 tsp crushed dried red pepper 6 slices ginger, about the size and thickness

of a quarter 4 scallions, chopped, separate white and green parts 1 tbsp cornstarch, combined with 2 tbsp water

Directions 1. In a colander, place the eggplant and sprinkle with the salt. 2. Keep aside to drain for about 15 minutes. 3. With your hands, squeeze the liquid. 4. In a small bowl, add the sugar, soy sauce, vinegar and water and mix well. 5. In a wok, add 1 tbsp of the dry sherry and cook until heated. 6. Add the white part of scallion, ginger and red pepper and sauté slightly. 7. Add the squeezed eggplant and cook for about 9-10 minutes, mixing often. 8. Add the sugar mixture over high heat and cook for about 5 minutes. 9. In a bowl, dissolve the cornstarch in water. 10. In the wok, add the cornstarch mixture and green part of scallions and cook until desired thickness of the sauce. 11. Enjoy hot.

Eggplants in Ginger Vinaigrette Glaze

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54

Hot and Spicy

Seafood Filets

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 94.6 Fat 7.0g Cholesterol 0.0mg Sodium 477.0mg Carbohydrates 7.6g Protein 1.3g

Ingredients

1 tbsp vegetable oil fish (white fillet) salt and pepper 2 tbsp vegetable oil 4 shallots, peeled and sliced 2 garlic cloves, chopped 1 -2 Thai red chili pepper, cut in half 1 1/2 inches piece ginger, peeled and julienned

20 cherry tomatoes, cut in half 2 tbsp fish sauce 2 tbsp rice wine vinegar 6 tbsp water 2 tsp sugar 1 tsp paprika 1 tsp cornstarch cilantro leaf

Directions 1. In a bowl, add the vinegar, fish sauce, water, cornstarch, sugar and paprika and mi until well combined. 2. Season the fish with the salt and black pepper evenly. 3. In a cast iron skillet, add 1 tbsp of the oil over medium heat and cook until heated through. 4. Add the fish and cook until half done from both sides. 5. Meanwhile, in a wok, add 2 tbsp of the oil and cook until heated through. 6. Add the shallots and stir fry for about 30 seconds. 7. Add the tomatoes and cook for about 4 minutes, mixing occasionally. 8. Add the vinegar mixture and cook for about 1 minute. 9. Transfer the fish onto a platter and top with the vegetable sauce mixture. 10. Enjoy with a garnishing of the cilantro.

Hot and Spicy Seafood Filets

55

CAMBODIAN

Spicy Peanut Sauce

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 445.4 Fat 15.6g Cholesterol 0.0mg Sodium 11344.4mg Carbohydrates 65.8g Protein 21.7g

Ingredients

4 garlic cloves, roughly chopped 3 medium red chilies, seeded and roughly chopped 3 tsp ground peanuts 1 lime, juice, large seeds removed

4 tbsp fish sauce 2 tsp sugar 4 tbsp water

Directions 1. In a food processor, add the chilies, garlic, sugar, lime juice and water and pulse until smooth. 2. Add the fish sauce and ground peanuts and stir to combine. 3. Enjoy as you like.

Cambodian Spicy Peanut Sauce

56

Fruity Tofu Skillet

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 1 Calories 189.9 Fat 7.1g Cholesterol 0.0mg Sodium 310.1mg Carbohydrates 25.3g Protein 10.2g

Ingredients

1/2-3/4 lb. extra firm tofu, pressed and cut into pieces cornstarch, to coat 1 -2 tsp olive oil 1 C. pineapple chunk 2 tbsp vegetarian oyster sauce 1/2 C. water 1 garlic clove, Minced

1 tsp sugar 1/4 tsp salt 1/4 tsp black pepper 2 green onions, Chopped handful cilantro, Chopped

Directions 1. Coat the tofu pieces with the cornstarch evenly and then, shake off the excess. 2. In a skillet, heat the oil and cook the tofu pieces for about 10 minutes. 3. In a pan, add the pineapple, green onion, garlic, oyster sauce, water, sugar, salt and black pepper over medium heat and mix well. 4. Cook for about 2-3 minutes. 5. Stir in the tofu and remove from the heat. 6. Enjoy with a garnishing of the cilantro.

Fruity Tofu Skillet

57

CAMBODIAN

Spring Rolls I

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 12 Calories 73.6 Fat 0.4g Cholesterol 22.8mg Sodium 446.6mg Carbohydrates 13.6g Protein 3.5g

Ingredients

6 C. water 36 unpeeled medium shrimp 4 oz. uncooked rice noodles 12 sheets rice paper 1/4 C. Hoisin sauce 3 C. shredded red leaf lettuce 1/4 C. sliced basil 1/4 C. sliced of mint 1/3 C. low sodium soy sauce

1/4 C. water 2 tbsp sugar 2 tbsp chopped cilantro 2 tbsp lime juice 1 tsp minced peeled ginger 1 tsp chili paste with garlic 1 garlic clove, minced

Directions

1. In a pan, add 6 C. of the water and cook until boiling. 2. Stir in the shrimp and cook for about 3 minutes. 3. Drain the shrimp well and rinse under cold running water. 4. Again, drain the shrimp and peel them. 5. Transfer the shrimp into a bowl and refrigerate to chill. 6. In a bowl of boiling water, dip the rice noodles for about 7-8 minutes. 7. Drain the noodles well. 8. In a shallow dish, place about 1-inch deep cold water. 9. Dip 1 rice paper sheet in cold water for about 2 minutes. 10. Remove the rice paper sheet from the water and arrange onto a smooth surface. 11. Place about 1 tsp of the hoisin sauce in the middle of paper sheet and top with 3 shrimp, followed by 1/4 C. of the lettuce, 2 1/2 tbsp of the noodles, 1 tsp of the basil and 1 tsp of the mint. 12. Carefully, fold sides of sheet over filling and roll like a jelly-roll. 13. With your fingers, gently press the seam to seal the filling. 14. Arrange the roll onto a platter, seam side down. 15. Cover the rolls to keep from drying. 16. Repeat with the remaining rice paper, hoisin sauce and filing ingredients. 17. For the dipping sauce: in a bowl, add the cilantro, ginger, garlic, sugar, Chile paste, soy sauce, water and lime juice and beat until well combined. 18. Enjoy the rolls alongside the dipping sauce. Cambodian Spring Rolls I

58

Mushroom

Chicken Masala

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 369.6 Fat 23.3g Cholesterol 114.2mg Sodium 704.5mg Carbohydrates 9.2g Protein 30.1g

Ingredients

600 g chicken, Thai cut into bite pieces 1 capsicum, chopped 2 onions, chopped 150 g mushrooms, sliced 1 tsp garam masala 1 tsp salt 1 tsp turmeric

1 tsp chili 1 tsp garlic paste 9 tsp natural yoghurt 1 C. coriander, chopped

Directions 1. In a pan, mix together all the ingredients and cook for about 14 minutes. 2. With a slotted spoon, transfer the chicken pieces into another pan. 3. Cook both gravy and chicken for about 8-9 minutes. 4. In the pan of the chicken, add the gravy and coriander and cook for about 3 minutes, stirring frequently. 5. Enjoy hot.

Mushroom Chicken Masala

59

CURRIED HONEY

and Pear Skillet

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 313.4 Fat 12.2g Cholesterol 45.9mg Sodium 1061.6mg Carbohydrates 31.0g Protein 22.1g

Ingredients

2 tbsp sesame oil 3/4 lb. beef eye round, very sliced 1 Anjou pear, peeled and sliced 1 (10 oz.) cans pears in heavy syrup 6 scallions, slices 5 garlic cloves, minced 4 tbsp soy sauce

1 tbsp honey 2 tsp red curry powder 2 red chilies 2 tsp sesame seeds

Directions 1. 2. 3. 4.

In a skillet, add the oil over medium-high heat and cook until heated. Add the beef and sear for about 2 minutes. Reserve 4 very thin pear slices In the skillet, add the remaining pear, garlic, scallions, honey, soy sauce, sesame seeds and curry powder and cook for about 3 minutes, stirring continuously. 5. Enjoy with a garnishing of the reserved pear slices.

Curried Honey and Pear Skillet

60

Yoon’s

Coleslaw

Prep Time: 15 mins Total Time: 23 mins Servings per Recipe: 10 Calories 340.7 Fat 12.2g Cholesterol 39.5mg Sodium 1839.7mg Carbohydrates 35.8g Protein 24.3g

Ingredients

8 oz. cellophane noodles 1 small cabbage, shredded 5 carrots, shredded 1 1/2 lb. boneless skinless chicken breasts 8 oz. peanuts, roasted and chopped 1 C. fish sauce

5 tbsp rice vinegar 3 tbsp sugar 3 hot red chili peppers, minced 2 tbsp chopped mint leaves 2 tbsp chopped basil leaves

Directions 1. In a pan, add the chicken breasts and enough water ad and white wine to cover the breasts. (ratio should be of 2 portions of water and 1 portion dry white wine) 2. Place the pan over medium heat and cook for about 6-8 minutes. 3. Remove the chicken from the bowl and transfer into a bowl. 4. With 2 forks, shred the chicken meat and keep aside. 5. In a bowl of boiling water, dip the cellophane noodles for about 2 minutes. 6. Drain the noodles well. 7. In a bowl, add the chopped chilies, sugar, rice vinegar and fish sauce and beat until well combined. 8. In another bowl, add the shredded chicken, cabbage and carrots and mix. 9. Pour the vinaigrette and toss to coat well. 10. Enjoy with a garnishing of the roasted peanuts, chopped mint and basil.

Yoon’s Coleslaw

61

HOW TO MAKE

Fish Sauce

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 322.3 Fat 0.5g Cholesterol 0.0mg Sodium 5670.8mg Carbohydrates 78.1g Protein 7.5g

Ingredients

1/4 C. boiling water 1/4 C. sugar 1/4 C. lime juice 1/4 C. fish sauce

1/3 C. ginger root, peeled and grated 2 garlic cloves, minced 3 hot chili peppers, seeded and chopped

Directions 1. 2. 3. 4.

In a bowl, add the sugar and water and stir until sugar dissolves completely. Add remaining ingredients and stir to combine well. Keep aside to completely. Enjoy this dipping sauce with your food of your choice.

How to Make Fish Sauce

62

Curried Beef

Fillets with Eggplant and Lime

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 173.8 Fat 9.4g Cholesterol 0.0mg Sodium 718.9mg Carbohydrates 22.9g Protein 2.1g

Ingredients

1 oz. concentrated tamarind pulp 1/2 C. boiling water 1 lb. beef fillet, sliced 2 chilies, chopped 1 tbsp cilantro 1 tsp ground galangal 2 tsp ground lemongrass 2 tbsp vegetable oil 1 onion, chopped

2 garlic cloves, crushed 2 tbsp fish sauce 1 tsp sugar 2 oz. coconut milk 5 oz. eggplants, cubed 1 lime, rind grated and juiced

Directions 1. In a bowl, add the boiling water and tamarind pulp and stir to combine. 2. Keep aside for about 22 minutes. 3. In a blender, add the galangal, cilantro, chili and lemon grass and pulse until smooth. 4. In a skillet, add the oil and cook until heated. 5. Add onions and garlic and cook for about 3 minutes, stirring continuously. 6. Stir in the pureed mixture and cook for about 4 minutes, stirring continuously. 7. Add the beef and sear for about 4 minutes. 8. Add the sugar, coconut milk and fish sauce and stir to combine. 9. Through a strainer, strain the tamarind liquid into the skillet and stir to combine. 10. Cook for about 14 minutes. 11. Add the eggplant, lime peel and lime juice and cook for about 4 minutes. 12. Enjoy hot.

Curried Beef Fillets with Eggplant and Lime

63

PINEAPPLE

Curry Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 615.7 Fat 22.0g Cholesterol 23.2mg Sodium 423.3mg Carbohydrates 92.8g Protein 12.7g

Ingredients

1 tbsp vegetable oil 1 tsp chopped ginger root 1 garlic clove, minced 2 tsp minced Serrano chili peppers, including seeds 2 chicken breasts, chunks 2 tsp red curry paste, see appendix 1 tbsp curry powder 1 tbsp vinegar

1 tbsp fish sauce 2 tsp white sugar 2 C. chicken broth 2 (13 1/2 oz.) cans coconut milk 1 (20 oz.) cans pineapple chunks, drained 4 C. cooked rice

Directions 1. 2. 3. 4. 5.

In a pan, add the oil over medium-high heat and cook until heated. Add the chicken, garlic, ginger and Serrano pepper and stir fry for about 6 minutes. Add the remaining ingredients and stir to combine. Set the heat to low and cook for about 15 minutes. Enjoy hot.

Pineapple Curry Soup

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66

Sweet Oven

Roasted Chicken

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 753.0 Fat 48.6g Cholesterol 225.0mg Sodium 2631.5mg Carbohydrates 17.9g Protein 59.4g

Ingredients

6 pieces chicken 1/2 tbsp olive oil 2 tbsp dark soy sauce 2 tbsp fish sauce 1 lime, juice 1 1/2-2 tbsp palm sugar

2 inches galangal, grated 3 -4 garlic cloves, grated 1 long shallots, diced 5 -6 black peppercorns, crushed

Directions 1. Set your oven to 325 degrees F before doing anything else and line a casserole dish with the parchment paper. 2. In the prepared casserole dish, add the sugar, oil, fish sauce and soy sauce and mix slightly. 3. Add the chicken, shallot, galangal, garlic, lime juice and black pepper and mix well. 4. Cover the casserole dish and cook in the oven for about 45 minutes. 5. Uncover and cook in the oven until nicely top becomes golden brown. 6. Enjoy hot.

Sweet Oven Roasted Chicken

67

CHICKEN CURRY

Cambodian Style

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 439.2 Fat 12.6g Cholesterol 273.1mg Sodium 591.7mg Carbohydrates 7.7g Protein 69.5g

Ingredients

1/2 C. ginger, sliced peeled 1/4 C. lemongrass, chopped peeled 1 1/2 tbsp shrimp sauce 1 tbsp rice wine vinegar 1 tsp grated lime rind 1/2 tsp salt 1/2 tsp crushed red pepper flakes 1/2 tsp ground turmeric 5 garlic cloves, halved 2 large shallots, peeled and quartered cooking spray

6 (4 oz.) skinless chicken drumsticks, skinned 6 (4 oz.) skinless chicken thighs, skinned 1 C. reduced-sodium fat-free chicken broth 3/4 C. light coconut milk 1 tsp sugar 1 tbsp lime juice lime wedge

Directions 1. In a blender, add the shallot, ginger, garlic, lemon grass, lime rind, shrimp sauce, vinegar, turmeric, red pepper flakes and salt and pulse until minced. 2. Grease a nonstick skillet with the cooking spray and heat over medium-high heat. 3. Add the shallot mixture and stir fry for about 2 minutes. 4. Add the chicken and cook for about 2 minutes per side. 5. Stir in the sugar, coconut milk and broth and cook until boiling. 6. Set the heat to low and cook, covered for about 44 minutes. 7. Remove from the heat and with a slotted spoon transfer the chicken into a bowl. 8. Remove the meat from bones and chop it, discarding the bones. 9. Place the pan over medium heat. 10. Stir in the lime juice and chicken pieces and cook for about 3 minutes 11. Enjoy alongside the lime wedges.

Chicken Curry Cambodian Style

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Cambodian

Lunch Box Custard

Prep Time: 5 mins Total Time: 33 mins Servings per Recipe: 3 Calories 611.2 Fat 17.6g Cholesterol 186.0mg Sodium 487.6mg Carbohydrates 109.0g Protein 7.2g

Ingredients

8 oz. thick coconut milk 1 tsp rose water 1 C. sugar

1/2 tsp salt 3 eggs, lightly beaten

Directions 1. In a heatproof bowl, add all the ingredients and mix until well combined. 2. Place the bowl in steamer and steam for about 30 minutes. 3. Remove the bowl from the steamer and place in the fridge to chill completely. 4. Enjoy chilled.

Cambodian Lunch Box Custard

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MS. KIM’S BUTTERY

Hazelnut Banana’s

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 650.6 Fat 30.7g Cholesterol 11.4mg Sodium 163.0mg Carbohydrates 95.4g Protein 7.1g

Ingredients

4 bananas, peeled 1/2 C. hazelnuts, toasted and chopped 1/2 C. breadcrumb vegetable oil Sauce 1 1/2 tbsp butter

1 C. brown sugar 4 tbsp water 1 1/4 C. coconut milk

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Cut each banana in half lengthwise and then cut each piece in half again. In a bowl, add the breadcrumbs and hazelnuts and mix well. Coat the banana pieces the hazelnut mixture evenly. For the sauce in a heavy-bottomed pot, add all the ingredients and cook until heated through, mixing continuously. In a deep skillet, add the oil and cook until its temperature teaches to 350 degrees F. Add the bananas slices in batches and fry for about 2 minutes. With a slotted spoon, transfer the banana slices onto a paper towel-lined plate to drain. Enjoy with a topping of the caramel sauce.

Ms. Kim’s Buttery Hazelnut Banana’s

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Cambodian

Spring Roll Bowls

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 21.0 Fat 0.0g Cholesterol 0.0mg Sodium 1060.3mg Carbohydrates 4.8g Protein 0.8g

Ingredients

chopped green onion grated carrot lettuce leaves, shredded shrimp grape tomatoes diced cucumber 3 tbsp lime juice

3 tbsp nam pla ( fish sauce) 1 tbsp sugar 1 tsp minced garlic 1/4 tsp minced hot green chili peppers 1 tbsp minced Thai basil

Directions 1. In a serving bowl, add the shrimp and vegetables and toss well. 2. For the dressing: in another bowl, add the garlic, basil, fish sauce, lime juice, sugar and pepper and mix until sugar dissolves completely. 3. Place the dressing over the salad and toss to coat well.

Cambodian Spring Roll Bowls

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KOH KONG GLAZED

Banana Skillet

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 6 Calories 140.6 Fat 2.3g Cholesterol 0.0mg Sodium 2.2mg Carbohydrates 31.4g Protein 2.0g

Ingredients

3 tbsp shredded coconut 2 oz. unsalted butter 1 tbsp grated ginger root 1 orange, grated zest of 6 bananas, peeled and sliced lengthwise 2 oz. caster sugar 4 tbsp lime juice

6 tbsp orange liqueur, optional 3 tsp toasted sesame seeds lime slice ice cream

Directions 1. Place a non-stick skillet over until heated through. 2. Add the coconut and cook for about 1 minute, stirring continuously. 3. Remove from the pan and keep aside to cool completely. 4. In a skillet, add the butter and cook until melted. 5. Add the orange zest and ginger and stir to combine. 6. Add the banana slices, cut-side down and cook for about 2 minutes. 7. Carefully, flip the banana slices to coat with the sauce. 8. Transfer the banana slices onto a heated serving plate. 9. With a piece of foil, cover the banana slices to keep warm. 10. In the same skillet, add the orange liqueur over heat and cook until well combined. 11. With a taper, ignite to allow the flames to die down. 12. Pace the sauce over the bananas evenly. 13. Top with the sesame seeds and coconut. 14. Enjoy with a garnishing of the lime slices. Koh Kong Glazed Banana Skillet

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Cambodian

Tapioca Alternative (Sago)

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 392.3 Fat 11.3g Cholesterol 0.0mg Sodium 65.4mg Carbohydrates 70.2g Protein 2.5g

Ingredients

14 oz. pumpkin, peeled and cubed 14 oz. sweet potatoes, peeled and cubed 2 tbsp sugar 1 tbsp vanilla extract 1/4 tsp cinnamon 1 (14 oz.) cans coconut milk

2 1/2 C. water 1/2 C. sago 1/3 C. sugar 1 tbsp vanilla extract chopped peanuts

Directions 1. In a large pan of the water, add the sweet potato and pumpkin and cook until boiling. 2. Cook, covered for about 35-38 minutes. 3. In another pan, add the sugar, coconut milk and water and cook until boiling. 4. Add the sago and set the heat to very low. 5. Cook, covered partially for about 28-30 minutes, mixing frequently. 6. Remove from the heat and stir in the vanilla extract. 7. Keep aside to cool completely. 8. Drain the sweet potato and pumpkin well, reserving the cooking liquid. 9. In the pan, add the sweet potato, pumpkin and 1-2 tbsp of the reserved cooking liquid and with a potato masher, mash until pureed. 10. Through a sieve, strain the puree into a bowl. 11. Stir in the cinnamon and vanilla extract and keep aside to cool thoroughly. 12. In the bottom of 6 parfait glasses, divide about half of the pureed mixture evenly, followed by a layer of the sago. 13. Repeat the layers once. 14. Enjoy with a garnishing of the chopped peanuts. Cambodian Tapioca Alternative: (Sago)

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CHICKEN CURRY

with Mango Pepper Salsa

Prep Time: 35 mins Total Time: 55 mins Servings per Recipe: 4 Calories 246.3 Fat 14.0g Cholesterol 46.4mg Sodium 650.1mg Carbohydrates 14.6g Protein 16.9g

Ingredients

Fruit Salsa 3/4 C. mango, diced 1/2 C. papaya, diced 1/2 C. red bell pepper, diced 1/2 C. seedless cucumber, diced 1/2 C. red onion, diced 1 tbsp mint, minced 1 tsp jalapeño, seeded and chopped Meat 2 tbsp lime juice,

1/2 tsp kosher salt 2 stalks lemongrass 1 inch ginger, peeled and sliced 1 tbsp hot chili sauce 1 tbsp curry powder 2 tbsp peanut oil 1 tbsp soy sauce 1 lime, juice 4 chicken breast halves, boneless and skin on

Directions 1. 2. 3. 4. 5.

For the salsa: in a bowl, add all the ingredients and mix well. With a plastic wrap, cover the bowl and place in fridge for about 6-8 hours. For the chicken: cut the hard parts of each lemon grass stalk. Then, cut each lemon grass stalk into 1/8-inch thick slices crosswise. In a blender, add the ginger, lemon grass, chile sauce, 2 tbsp of the peanut oil and curry powder and pulse until smooth. 6. In a pot, add the pureed mixture over medium heat and cook for about 4 minutes, stirring frequently. 7. Stir in the lime juice, soy sauce and 1/4 C. of the water and remove from the heat. 8. Keep aside to cool completely. 9. In a bowl, add the chicken and cooled puree mixture and toss to coat well. 10. With a plastic wrap, cover the bowl and place in fridge for about 6-8 hours. 11. Set your grill for medium heat and lightly, grease the grill grate. 12. Arrange the chicken breasts over indirect heat, skin side down and cook for about 10-12 minutes, flipping once half way through. 13. Enjoy the chicken breasts warm alongside the salsa. Chicken Curry with Mango Pepper Salsa

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76

30-Minute

Cambodian Dinner (Chicken & Saucy Noodles)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 437.4 Fat 14.7g Cholesterol 84.2mg Sodium 971.8mg Carbohydrates 53.9g Protein 23.1g

Ingredients

6 C. water 1/2 lb. egg noodles 1/2 C. water 1/2 tbsp cornstarch 1 tbsp fish sauce 1 tbsp soy sauce 1 tbsp sugar 2 tbsp vegetable oil

2 garlic cloves, minced 1/2 lb. boneless chicken breast, sliced 1/2 tsp salt 1/4 tsp ground black pepper 1 carrot, julienned 1 onion, sliced 1/2 lb. bean sprouts, washed and drained 3 green onions, chopped

Directions 1. In a pan, add 6 C. of the water and cook until boiling. 2. Add the noodles and cook until al dente, stirring occasionally. 3. Drain the noodles well and keep aside. 4. In a bowl, add the cornstarch, sugar, soy sauce, fish sauce, and 1/2 C. of the water and mix until well combined. 5. In a skillet, add the oil over high heat and cook until heated completely. 6. Add the chicken and garlic and cook until desired doneness of chicken. 7. Add the carrots, onion, salt and pepper and stir to combine. 8. Stir in the noodles and cook until heated completely. 9. Stir in the bean sprouts and cornstarch mixture and cook until desired thickness of sauce. 10. Remove from the heat and mix in the green onions. 11. Enjoy hot.

30-Minute Cambodian Dinner: (Chicken & Saucy Noodles)

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KHMER

Shrimp Wok

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 305.8 Fat 15.1g Cholesterol 142.8mg Sodium 1411.5mg Carbohydrates 25.0g Protein 18.8g

Ingredients

1/2 C. water 1 tbsp oyster sauce 1 tbsp soy sauce 1 tbsp sugar 1 tbsp cornstarch 2 tbsp vegetable oil 2 garlic cloves, minced

1 onion, sliced 1/2 lb. shrimp, peeled and de-veined 2 large green tomatoes, sliced 1/4 tsp ground black pepper

Directions 1. 2. 3. 4. 5. 6. 7.

In a bowl, add the sugar, cornstarch, soy sauce, oyster sauce and water and mix well. Keep aside. In a large wok, add the oil over high heat and cook until heated. Add the shrimp, onion, green tomato and garlic and stir to combine. Add the cornstarch mixture and stir to combine well. Cook until desired doneness of shrimp, mixing frequently. Stir in the pepper and enjoy hot.

Khmer Shrimp Wok

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Tofu Salad with

Spicy Jalapeno Garlic Vinaigrette

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 6 Calories 173.2 Fat 6.3g Cholesterol 0.0mg Sodium 744.5mg Carbohydrates 23.3g Protein 11.1g

Ingredients

1 lb. firm tofu, pressed and cubed Sauce 2 inches piece ginger, peeled and chopped 4 -5 large garlic cloves, chopped 1 -2 jalapeño pepper, diced 2 tbsp sugar 4 tsp Asian fish sauce 3/4-1 C. squeezed lime juice 4 tbsp rice wine vinegar Salad

1 tsp salt 1 lb. green beans, trimmed 3 medium carrots, peeled and cut into matchsticks 7 scallions, cut into slivers 3 red Italian frying bell peppers, seeded and sliced 1 head Boston lettuce, shredded 1/4-1/3 C. of mint, chopped 1/4 C. roasted unsalted peanuts, chopped

Directions 1. In a pot, add the garlic, ginger, jalapeño, sugar, vinegar, lime juice and fish sauce over medium-high heat and cook until boiling, stirring frequently. 2. Remove from the heat and keep aside. 3. In another pot of the salted boiling water, cook the beans for about 4-5 minutes. 4. Drain the beans well and immediately, place into an ice bath. 5. Drain the beans well and with paper towels, pat dry them. 6. Place a large nonstick skillet over medium heat until heated through. 7. Add the tofu and cook for about 4 minutes per side. 8. Stir in the ginger mixture and cook for about 1 minute. 9. In 6 serving plates, divide the beans, carrots, scallions, red peppers, lettuce, and mint evenly. 10. Top with the tofu and sauce and enjoy with a garnishing of the peanuts.

Tofu Salad with Spicy Jalapeno Garlic Vinaigrette

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HOT AND SPICY

Veggie Combination Platter

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 6 Calories 188.2 Fat 0.4g Cholesterol 0.0mg Sodium 466.3mg Carbohydrates 45.1g Protein 4.0g

Ingredients

1 (20 oz.) cans pineapple chunks in juice 1 C. sliced carrot 4 C. chopped broccoli 1 onion, wedges 1 C. water 1 bunch scallion, chopped

Sauce 1 C. unsweetened pineapple juice 1/4 C. cider vinegar 2 1/2 tbsp soy sauce 1/3 C. brown sugar 2 tbsp cornstarch

Directions 1. Drain the pineapple chunks, reserving the juice in a bowl. 2. In a pan, add all the vegetables except broccoli, ginger, garlic and 1/2 C. of the water and stir fry for about 6 minutes. 3. Add the broccoli and remaining water and stir to combine. 4. Set the heat to low and cook, covered for about 6 minutes. 5. For the sauce: in a bowl, add all the ingredients and mix well. 6. In the pan of the vegetables, add the pineapple chunks and sauce and cook until desired thickness of sauce. 7. Enjoy hot.

Hot and Spicy Veggie Combination Platter

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Cambodian

Gazpacho Soup

Prep Time: 40 mins Total Time: 40 mins Servings per Recipe: 4 Calories 467.3 Fat 29.6g Cholesterol 0.0mg Sodium 2927.3mg Carbohydrates 52.8g Protein 6.4g

Ingredients

1 small onion, chopped 1 tbsp salt 1 quart orange juice, squeezed 1 C. lime juice, squeezed 1 tbsp sugar 2 tsp salt 1/2 tsp black pepper

1 tsp garlic, chopped 2 tbsp extra virgin olive oil 3 avocados, cubed 2/3 C. button mushroom, sliced 2 C. plum tomatoes, diced without pulp 1 tbsp cilantro, chopped

Directions 1. In a colander, add the chopped onion and sprinkle with the salt generously. 2. Keep aside for about 25-30 minutes. 3. Now, rinse the onion under the cold running water to remove the salt completely. 4. Drain the onion well and then, squeeze the excess moisture. 5. In a bowl, add the garlic, oil, lime juice, orange juice, sugar, salt and black pepper and mix until well combined. 6. Add the mushroom, avocado, onion and tomatoes and mix until well combined. 7. Refrigerate for about 1 1/2 hours. 8. Stir in 1 tbsp of the chopped cilantro and enjoy.

Cambodian Gazpacho Soup

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CAMBODIAN

Beef Kabobs

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 308.9 Fat 20.4g Cholesterol 0.4mg Sodium 2080.4mg Carbohydrates 25.2g Protein 10.4g

Ingredients

24 oz. dry-aged boneless beef tenderloin, cut into strips 2 garlic cloves, minced 2 stalks lemongrass 1 tbsp coriander seed 2 tbsp brown sugar 1/4 C. fish sauce 1/4 C. dry roasted peanuts, crushed Peanut Sauce 1/4 C. roasted peanuts, ground

1 tbsp peanut oil 2 garlic cloves, minced 2 tsp chili paste 2 tbsp tomato paste 1/2 C. chicken broth 1/2 tsp sugar 1 tbsp peanut butter 1/4 C. hoisin sauce 1 red chili, seeded and sliced

Directions 1. In a food processor, add the lemon grass, garlic, sugar, coriander and fish sauce and pulse until a smooth paste is formed. 2. In a bowl, add the meat and marinade and mix well. 3. Refrigerate for about 16-24 hours. 4. For the peanut sauce: in a pot, add the oil and cook until heated through. 5. Add the garlic, tomato paste and chili paste and sauté for about 1-2 minutes. 6. Add the peanut butter, sugar, hoisin sauce and broth and cook for about 4 minutes. 7. Remove from the heat and keep aside to cool. 8. Stir in the peanuts and chilies and keep aside. 9. Set your grill for high heat and lightly, grease the grill grate. 10. Thread the beef onto skewers. 11. Place the skewers onto the grill over direct heat and cook until desired doneness. 12. Enjoy with a garnishing of the roasted peanuts alongside the sauce.

Cambodian Beef Kabobs

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Authentic Chicken

and Jasmine Soup

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 188.6 Fat 6.5g Cholesterol 22.3mg Sodium 1477.3mg Carbohydrates 22.3g Protein 9.7g

Ingredients

one 3-lb. rotisserie chicken 1 tbsp vegetable oil 2 tbsp minced ginger 2 garlic cloves, minced 4 C. chicken stock 1 C. water 3 tbsp Asian fish sauce 1 tsp honey 1 C. cooked jasmine rice 8 shelled and deveined medium shrimp,

halved lengthwise 2 tbsp lime juice 1/4 C. chopped cilantro 2 tbsp chopped basil 1 Thai chile, sliced lime wedge

Directions 1. Divide the chicken into breasts, thigh, legs and wings. 2. Then, cut each breast into 3 portions, through the bones crosswise. 3. Carefully, remove the thigh bones and cut each in half. 4. In a pot, add the oil over medium heat and cook until heated through. 5. Add the garlic and ginger and cook for about 2 minutes. 6. Add the rice, honey, fish sauce, stock and water and cook until boiling. 7. Stir in the chicken pieces and cook for about 6 minutes. 8. Stir in the shrimp and cook for about 1-2 minute. 9. Stir in the chile, basil, cilantro and lime juice and remove from the heat. 10. Enjoy hot alongside the lime wedges.

Authentic Chicken and Jasmine Soup

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SWEET AND SOUR

Soup Cambodian Style

Prep Time: 40 mins Total Time: 3 hr 10 mins Servings per Recipe: 4 Calories 797.0 Fat 49.2g Cholesterol 273.0mg Sodium 3516.9mg Carbohydrates 26.6g Protein 60.9g

Ingredients

1 (3 -3 1/2 lb.) whole chickens, cut into 8 pieces 1 white onion, quartered 1 inch gingerroot, peeled 2 garlic cloves, peeled 4 green onions 3 whole star anise 1 tbsp white peppercorns 2 sprigs cilantro 2 tbsp nam pla cold water 2 stalks lemongrass, minced 1/4 C. nam pla 2 tbsp brown sugar

2 tsp galangal, chopped 2 tsp salt 1/4 lb. lotus root, sliced 1 medium tomatoes, wedges 3/4 lb. chicken meat, cubed 1/2 C. tamarind juice 3 tbsp peanut oil 4 garlic cloves, chopped 1/4 C. Thai holy basil leaves, chopped 2 tbsp cilantro, chopped 1 hard-boiled egg 2 C. pineapple, crushed 2 -6 birds' eye chilies, sliced

Directions 1. Set the broiler of your oven. 2. Cook the onion, ginger and garlic under the broiler for about 9-10 minutes. 3. In a pan, add all the stock ingredients except fish sauce over medium-high heat and cook until boiling. 4. With a spoon, remove the scum from the top surface. 5. Set the heat to low and cook for about 15 minutes. 6. Remove from the heat and keep aside to cool. 7. With a slotted spoon, transfer the chicken pieces into a bowl. 8. With 2 forks, shred the meat. 9. Preserve the shredder meat in refrigerator until using. 10. In the same pan, add the bones, roasted vegetables and fish sauce and cook until boiling. 11. Set the heat to low and cook, covered for about 1 1/2 hours. 12. Remove from the heat and with a spoon, remove the fat from the top surface. Sweet and Sour Soup Cambodian Style

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13. Through a cheese cloth, stain the stock into a bowl and keep aside to cool. 14. Place the stock in fridge for whole night. 15. Remove the stock from the fridge and remove the fat from the top surface. 16. In a pan, add the chicken stock, galangal, lemon grass, fish sauce, sugar and salt and cook until boiling. 17. Add the pineapple, tomato and lotus root and cook until boiling. 18. Set the heat to low and cook for about 9 minutes. 19. Stir in the shredded chicken meat and tamarind juice and cook until boiling. 20. Set the heat to low and cook for about 9 minutes. 21. In the meantime, in a frying pan, add the oil over high heat and cook until heated through. 22. Add the garlic and cook for about 1-2 minutes. 23. Add the garlic into the soup and stir to combine. 24. Stir in the cilantro and basil and cook for about 1-2 minutes. 25. Remove from the heat and stir in the eggs. 26. Enjoy hot with a garnishing of the birds’ eye chilies.

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CAMBODIAN

Inspired Tenderloins

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 461.0 Fat 155.2mg Cholesterol 442.3mg Sodium 1.2g Carbohydrates 34.8g

Ingredients

4 (6 oz.) beef tenderloin steaks 2 tbsp cream cheese, softened 4 tsp crumbled blue cheese 4 tsp plain low-fat yogurt 2 tsp minced onions

1 dash white pepper 1 large garlic clove, halved 1/2 tsp salt, divided 2 tsp chopped parsley

Directions 1. Set the broiler of your oven. 2. Cook the onion, ginger and garlic under the broiler for about 9-10 minutes. 3. In a pan, add all the stock ingredients except fish sauce over medium-high heat and cook until boiling. 4. With a spoon, remove the scum from the top surface. 5. Set the heat to low and cook for about 15 minutes. 6. Remove from the heat and keep aside to cool. 7. With a slotted spoon, transfer the chicken pieces into a bowl. 8. With 2 forks, shred the meat. 9. Preserve the shredder meat in refrigerator until using. 10. In the same pan, add the bones, roasted vegetables and fish sauce and cook until boiling. 11. Set the heat to low and cook, covered for about 1 1/2 hours. 12. Remove from the heat and with a spoon, remove the fat from the top surface.

Cambodian Inspired Tenderloins

86

Apricot

and Asparagus Wok

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 582.6 Fat 35.8g Cholesterol 137.7mg Sodium 648.6mg Carbohydrates 22.5g Protein 46.4g

Ingredients

1 1/2 lb. New York strip steaks, trimmed 2 tbsp soy sauce 1 tbsp ginger, grated 1 garlic clove, large, pressed 1 tbsp dry sherry 1 1/2 tsp apricot preserves, no sugar added 1 1/2 tsp sesame oil

1/4 tsp Chinese five spice powder 4 tsp canola oil 24 asparagus, spears, trimmed 2 tbsp sesame seeds 24 cherry tomatoes

Directions 1. Cut the steaks into slices crosswise. 2. For the marinade: in a re-sealable plastic bag, add all the ingredients. 3. Add the beef and seal the bag. 4. Shake the bag to mix well. 5. Place in the fridge for about 3-4 hours. 6. In a nonstick wok, add 1 tsp of the oil over high heat and cook until heated through. 7. Add 1/3 of the beef and cook for about 2 minutes. 8. With a slotted spoon, transfer the beef into a bowl. 9. Repeat with the remaining beef and 2 tsp of the oil. 10. In the same skillet, add remaining tsp of the oil and cook until heated. 11. Add the asparagus and sesame seeds and sauté for about 4 minutes. 12. Add the tomatoes and cook until heated completely. 13. Transfer the vegetables into the bowl with the steak and toss to coat well. 14. Enjoy.

Apricot and Asparagus Wok

87

CAMBODIAN X MEXICAN

Skillet

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 12 Calories 418.3 Fat 23.3g Cholesterol 75.9mg Sodium 748.1mg Carbohydrates 24.1g Protein 26.1g

Ingredients

12 fluid oz. broth 1/2 C. onion, chopped 2 tbsp garlic, minced 2 tbsp lime juice 1 tbsp chopped cilantro 2 tsp red pepper seasoning 1/2 tsp salt 3 lb. beef steaks

12 flour tortillas, warmed 3/4 lb. lettuce, shredded 3 C. salsa 1 -2 avocado, sliced bottled red chili pepper 12 cilantro stems

Directions 1. In a bowl, add the broth, lime juice, cilantro, onions, garlic, red pepper flakes and salt and mix until well combined. 2. Reserve 1 C. of the beer mixture in another bowl. 3. In the bowl of the remaining marinade, add the steaks and mix well. 4. Cover the bowl and place in the fridge for all the night. 5. Remove steaks from the bowl and discard marinade. 6. Cook the steaks onto the gill until cooked through, flipping once. 7. Transfer the steaks onto a platter and with a piece of foil, cover them to keep warm. 8. Cut the steak into strips and coat with the reserved marinade. 9. Divide the steak strips, lettuce, salsa onto warm tortillas evenly. 10. Enjoy with a garnishing of the avocado slice, chili pepper and cilantro sprig.

Cambodian x Mexican Skillet

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89

90

Cambodian

Tri-Tip Stir Fry

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 317.0 Fat 23.1g Cholesterol 73.7mg Sodium 772.4mg Carbohydrates 2.8g Protein 24.1g

Ingredients

1 lb. tri-tip steak, cut 2 tbsp water 16 oz. frozen broccoli with red peppers 1/4 C. toasted chopped walnuts

Marinade 1/3 C. low sodium soy sauce 1 tbsp dark sesame oil

Directions 1. For the marinade: in a bowl, add all the ingredients and mix well. 2. Reserve 2 tbsp of the marinade in another bowl. 3. In the bowl of the remaining marinade, add the beef steaks and mix well. 4. Cover the bowl and place in the fridge for about 15 minutes. 5. Remove the beef steaks from the bowl and discard marinade. 6. Place a nonstick skillet over 7. medium-high heat until heated completely. 8. Add the steak and cook for about 10-12 minutes, flipping once halfway through. 9. In the same skillet, add 2 tbsp of the water over medium-high heat and cook until heated. 10. Stir in the vegetables and cook for about 4 minutes, mixing often. 11. Stir in the reserved marinade and cook until heated completely. 12. Cut the steaks into slices. 13. Divide the beef and vegetables onto plates and enjoy with a topping of the walnuts.

Cambodian Tri-Tip Stir Fry

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4-INGREDIENT

Pumpkin Boat

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 490.8 Fat 31.3g Cholesterol 236.0mg Sodium 83.1mg Carbohydrates 50.5g Protein 7.0g

Ingredients

1 small pumpkin 5 egg yolks 3/4 C. palm sugar 2 C. coconut cream

Directions 1. Remove the top of the pumpkin. 2. In a steamer, add the pumpkin and steam for about 1 hour. 3. Meanwhile, set your oven to 335 degrees F. 4. Remove from the oven and keep aside to cool slightly. 5. Carefully, scoop out the flesh from the pumpkin. 6. In a bow, add the palm sugar and egg yolks and beat well. 7. In a pan, add the coconut cream over low heat and cook until just boiling. 8. Remove from the heat. 9. Add the hot cream into the egg mixture and gently, stir to combine. 10. Place the mixture into the pumpkin . 11. Cook in the oven for about 25 minutes. 12. Remove from the oven and keep aside to cool completely. 13. Cut into desired sized slices and enjoy.

4-Ingredient Pumpkin Boat

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Prey Veng

Prep Time: 45 mins

Spring Rolls

Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 813.2 Fat 20.3g Cholesterol 65.8mg Sodium 3838.0mg Carbohydrates 119.9g Protein 39.5g

Ingredients

1 head savoy cabbage 1 1/2 lb. boneless skinless chicken breast halves 1 1/2 lb. cellophane noodles 5 carrots, peeled, shredded 1/2 lb. peanuts, chopped 3 Thai red chili peppers, seeded, minced

2 tbsp mint, minced 2 tbsp basil, minced 1 C. nuoc nam 2 tbsp rice vinegar 3 tbsp lime juice 3 tbsp brown sugar

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. In a pan of the boiling water, blanch the cabbage for about 6-10 minutes. 3. Meanwhile, in another pan of the water, cook the chicken until just cooked. 4. Drain the chicken well and keep aside to cool. 5. Then, with 2 forks, shred the meat. 6. In a pan of the lightly salted boiling water, cook the noodles until desired doneness. 7. Drain the noodles well. 8. In a bowl, add the chicken, noodles, peanuts, carrots, chilies, basil and mint and mix. 9. For the sauce: in another bowl, add the sugar, nuoc nam, lime juice and vinegar and stir until well combined. 10. Add enough sauce over the chicken mixture to just moisten and toss to coat well. 11. Place the chicken mixture over each cabbage leaf. 12. Roll each leaf and secure with the toothpicks. 13. In the bottom of the prepared baking dish, arrange the cabbage rolls, seam side down. 14. Place remaining sauce over cabbage rolls evenly. 15. Cook in the oven for about 20 minutes, basting with the pan sauce occasionally. Prey Veng Spring Rolls

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CAMBODIAN

Breakfast Frittatas

Prep Time: 5 mins Total Time: 12 mins Servings per Recipe: 2 Calories 209.5 Fat 423.0mg Cholesterol 431.8mg Sodium 1.3g Carbohydrates 12.7g

Ingredients

4 eggs 1 green onion, chopped 1/4 tsp salt 1/4 tsp msg

black pepper 1 tbsp vegetable oil 2 beef sausage

Directions 1. In a bowl, add the eggs, green onion, MSG, salt and black pepper and beat slightly until well combined. 2. In a non-stick wok, add the oil and cook until heated. 3. Add the sausage and cook for about 2 minutes. 4. Drain the grease from the wok. 5. Add the egg mixture and cook for about 3 minutes per side. 6. Enjoy hot.

Cambodian Breakfast Frittatas

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Cambodian

Lemongrass Spice Paste Skillet

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 551.7 Fat 47.9g Cholesterol 32.7mg Sodium 1596.6mg Carbohydrates 22.5g Protein 11.6g

Ingredients

Lemongrass Spice Paste 2 stalks lemongrass, sliced 5 garlic cloves, chopped 1 large shallot, chopped 1 1/2 tsp galangal, peeled and chopped 6 kaffir lime leaves, deveined 1/2 tsp turmeric 2 chilies, chopped and seeded 1/2 C. water Stir Fry

3 tbsp vegetable oil 600 g beef 3 tbsp fish sauce 2 tbsp sugar 1/2 tsp salt 1 large onion, peeled and sliced into wedges 1 red capsicum, sliced 1/2 C. roasted peanuts, ground rice vermicelli

Directions 1. For the paste: in a food processor, add all the ingredients and pulse until pureed . 2. Transfer the pureed mixture into a bowl with the meat and mix until well combined. 3. In a skillet, add the oil over medium heat and cook until heated through. 4. Add the meat and sea until browned completely. 5. Stir in the sugar, fish sauce and salt and cook until just boiling, stirring continuously. 6. Add the onion wedges and cook for about 4-5 minutes, stirring continuously. 7. Add 6 tbsp of the roasted peanuts and capsicum and cook for about 1 minute, stirring continuously. 8. Enjoy hot with a topping of the remaining peanuts alongside the rice vermicelli noodles.

Cambodian Lemongrass Spice Paste Skillet

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KUMQUAT

Spritzers

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 220.4 Fat 0.3g Cholesterol 0.0mg Sodium 46.9mg Carbohydrates 56.0g Protein 0.7g

Ingredients

4 calamondins, or kumquats 1 1/2 C. club soda 1/2 C. sugar 1 1/2 C. ice cubes

Directions 1. 2. 3. 4. 5.

Ct 1 calamondin in slices and discard the seeds. Reserve the calamondins slices. In a pitcher, extract the juice of remaining calamondins, discarding the seeds Add the club soda and sugar and mix until sugar dissolves completely. Add the ice cubes and enjoy with a garnishing of the reserved calamondin slices with slices.

Kumquat Spritzers

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4-Ingredient

Coconut Glaze

Prep Time: 2 mins Total Time: 10 mins Servings per Recipe: 10 Calories 153.4 Fat 6.7g Cholesterol 0.0mg Sodium 73.1mg Carbohydrates 23.4g Protein 0.4g

Ingredients

14 oz. coconut milk 1/2 tbsp sugar

1 tbsp cornstarch 1/4 tsp salt

Directions 1. In a pot, add all the ingredients and cook until boiling. 2. Set the heat to low and simmer for about 12-15 minutes. 3. Enjoy as a topping of any pudding or as a dressing for meat and vegetables.

4-Ingredient Coconut Glaze

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TAPIOCA

Kampot

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 329.4 Fat 6.3g Cholesterol 0.0mg Sodium 119.7mg Carbohydrates 70.0g Protein 2.7g

Ingredients

1/2 C. small pearl tapioca 7 C. water, divided 5 medium ripe bananas, sliced 1/4 tsp salt

1/2 C. white sugar 3/4 C. coconut milk

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a microwave-safe dish, add 2 C. of the water and microwave for about 2 minutes. In the bowl of the warm water, stir in the tapioca and keep aside for about 9-10 minutes. Through a fine mesh sieve strain the tapioca. In a pot, add the remaining water and tapioca over high heat and cook until boiling. Now, set the heat to medium and cook until the tapioca just start to turn translucent, mixing frequently. Stir in the sugar, bananas and salt and cook for about 12-15 minutes, mixing frequently. Remove from the heat and add the coconut milk, stirring continuously. Keep aide to cool for some time. Enjoy warm.

Tapioca Kampot

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100

Ribs

Cambodian

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 62.8 Fat 0.2g Cholesterol 0.0mg Sodium 4296.7mg Carbohydrates 16.0g Protein 1.8g

Ingredients

meaty beef baby back ribs, papery membrane removed 1/4 C. chopped peeled ginger 6 garlic cloves, chopped 1 tbsp sugar 1 tbsp coarse kosher salt 1 tbsp ground black pepper

2 tbsp honey 2 tbsp soy sauce 2 tbsp fish sauce For dipping sauce: 6 tsp coarse kosher salt, divided 6 tsp white pepper, divided 3 large limes, halved

Directions 1. In a blender, add the garlic, ginger, honey, fish sauce, soy sauce, sugar, 1 tbsp of the coarse salt and black pepper and pulse until smooth. 2. Coat the ribs with the marinade generously and arrange in the bottom of a rimmed baking sheet. 3. With a plastic sheet, cover the baking sheet and place in the fridge for about 6 hours, coating the ribs with the marinade occasionally. 4. Set your grill for high heat and lightly, grease the grill grate. 5. Coat the ribs with the pan juices evenly. 6. Place the ribs onto grill, meaty side down and cook for about 4-5 minutes. 7. Now, set the grill for medium and cook for about 9 minutes. 8. Change the side of ribs and set the grill for high. 9. Cook for about 5 minutes. 10. Now, set the grill for medium and cook for about 15 minutes. 11. Remove from the heat and pale the ribs onto a cutting board. 12. With a sharp knife, cut the rib racks between bones into individual ribs. 13. Enjoy hot. Ribs Cambodian

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EGG ROLLS

Kampong

Prep Time: 1 hr Total Time: 1 hr 15 mins Servings per Recipe: 1 Calories 77.2 Fat 1.9g Cholesterol 9.2mg Sodium 169.2mg Carbohydrates 10.5g Protein 3.9g

Ingredients

1 lb. ground turkey 2 C. cabbage, shredded 1 C. bean sprouts 1 C. carrot, shredded 2 C. vermicelli rice noodles 4 garlic cloves, minced 1 yellow onion, chopped 1 tsp sugar 1/2 tsp salt

1 tsp chicken bouillon 3 tbsp oyster sauce 1 tbsp soy sauce 1/4 tsp black pepper 32 oz. egg roll wraps oil 1 tbsp flour 3 tbsp water

Directions 1. In a bowl of the hot water, dip the rice noodles for about 13-15 minutes. 2. Drain the noodles well and then, cut into 2-inch long pieces. 3. In a bowl, add the rice noodle pieces, turkey, cabbage, bean sprouts, carrot, onion, garlic, soy sauce, oyster sauce, chicken bouillon, sugar and salt and mix until well combined. 4. In another bowl, add the water and flour and stir until a paste is formed. 5. Roll the egg rolls according to package's directions. 6. Place about 1-2 tbsp of the turkey mixture in the center of each wrapper. 7. Coat the edges with the flour mixture to seal the filling. 8. In a deep skillet, heat the oil and deep fry the wrappers in batches until golden brown from all sides. 9. With a slotted son, transfer the wrappers onto a paper towel-lined plate to drain.

Egg Rolls Kampong

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How to Mince

Chicken Southeast Asian Style

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 276.9 Fat 10.6g Cholesterol 125.9mg Sodium 1077.3mg Carbohydrates 12.5g Protein 31.7g

Ingredients

1/4 C. uncooked long grain white rice 2 lb. boneless skinless chicken thighs, cut into chunks 2 tbsp peanut oil 4 garlic cloves, minced 2 tbsp minced galangal 2 small red chili peppers, seeded and chopped

4 green onions, chopped 1/4 C. fish sauce 1 tbsp shrimp paste 1 tbsp white sugar 3 tbsp chopped of mint 2 tbsp chopped basil 1/4 C. lime juice

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In the bottom of a baking sheet, place the rice evenly and cook in the oven for about 15 minutes. 3. Remove from the oven and keep aside to cool completely. 4. In a spice grinder, add the toasted rice and grind until a fine powder is formed. 5. Meanwhile, in a chopper, add the chicken thighs and pulse until ground. 6. In a skillet, add the peanut oil over medium heat and cook until heated. 7. Add the green onions, galangal, garlic and chile peppers and stir fry for about 4 minutes. 8. Add the ground chicken and stir fry for about 4 minutes. 9. Add the sugar, shrimp paste and fish sauce and stir to combine. 10. Set the heat to medium-low and cook for about 6 minutes. 11. Stir in the herbs, ground rice and lime juice and remove from the heat. 12. Enjoy hot.

How to Mince Chicken Southeast Asian Style

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DELIGHTFULLY

Cambodian Basil Chicken

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 273 kcal Carbohydrates 16.5 g Cholesterol 69 mg Fat 10.7 g Protein 29.4 g Sodium 769 mg

Ingredients

2 tbsps peanut oil 1/4 cup minced garlic 1 pound ground chicken breast 12 Cambodian chilis, sliced into thin rings 2 tsps black soy sauce

2 tbsps fish sauce 1 cup fresh basil leaves

Directions 1. Cook garlic in hot peanut oil for about twenty seconds before adding ground chicken and cooking for another two minutes or until the chicken loses any pinkness. 2. Now add sliced chilies, fish sauce and soy sauce into it before cooking for 15 seconds to get the chilies tender. 3. At the very end, add basil and cook until you see that basil has wilted. 4. Serve.

Delightfully Cambodian Basil Chicken

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A Pizza

from Cambodia

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 396 kcal Carbohydrates 33.3 g Cholesterol 37 mg Fat 20.2 g Protein 24.2 g Sodium 545 mg

Ingredients

1 (12 inch) pre-baked pizza crust 1 (7 ounce) jar peanut sauce 1/4 cup peanut butter 8 ounces cooked skinless, boneless chicken breast halves, cut into strips

1 cup shredded Italian cheese blend 1 bunch green onions, chopped 1/2 cup fresh bean sprouts(optional) 1/2 cup shredded carrot(optional) 1 tbsp chopped roasted peanuts (optional)

Directions 1. Preheat your oven to 400 degrees F. 2. Spread a mixture of peanut sauce and peanut butter over the pizza crust and also put some strips of chicken, green onions and cheese. 3. Bake in the preheated oven for about 12 minutes or until the cheese has melted. 4. Garnish with carrot shreds, peanuts and sprouts. 5. Serve.

A Pizza from Cambodia

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SPICY CAMBODIAN

Pasta

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 8 Calories 564 kcal Carbohydrates 52.4 g Cholesterol 230 mg Fat 19.3 g Protein 46.3 g Sodium 375 mg

Ingredients

1 (12 ounce) package rice vermicelli 1 large tomato, diced 4 green onions, diced 2 pounds cooked shrimp, peeled and

deveined 1 1/2 cups prepared Cambodian peanut sauce

Directions 1. Add rice vermicelli into boiling water and cook for about five minutes or until done. 2. Combine this rice with tomato, peanut sauce, green onions and shrimp very thoroughly in a medium sized bowl before refrigerating for at least eight hours.

Spicy Cambodian Pasta

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Fried Chicken

from Cambodia

Prep Time: 15 mins Total Time: 4 h 50 mins Servings per Recipe: 4 Calories 1032 kcal Fat 47.5 g Carbohydrates 102.1g Protein 76.1 g Cholesterol 1292 mg Sodium 1428 mg

Ingredients

1/2 C. honey mustard 1/2 C. sweet chili sauce 2 eggs, beaten sea salt to taste

12 chicken drumsticks 4 C. panko bread crumbs 4 C. vegetable oil for frying

Directions 1. Get a bowl, combine: sea salt, honey mustard, eggs, and chili sauce. Stir the mix until it is smooth and even then pour the mix into a plastic bag. Add your chicken to the bag and squeeze out all the air. Seal the bag then place everything in the fridge for 5 hrs. 2. Now set your oven to 350 degrees before doing anything else. 3. Get a dish layer your bread crumbs in it. Coat your pieces of chicken with the flour then begin to fry the chicken in hot veggie oil for 9 mins. Now place the meat on a cookie sheet and cook everything in the oven for 40 mins. 4. Enjoy.

Fried Chicken from Cambodia

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SPICY LIME

Shrimp

Prep Time: 1 hr 5 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 535 kcal Fat 39.4 g Carbohydrates 14.9g Protein 29.2 g Cholesterol 173 mg Sodium 648 mg

Ingredients

1/4 C. minced lemon grass (white part only) 1/4 C. minced fresh ginger root 2 tbsps minced garlic 1/4 tbsp chopped fresh cilantro 1 Cambodian or serrano chili pepper, minced 3/4 C. peanut or canola oil 2 lbs extra large shrimp (16-20), peeled and deveined, tail left on 1/4 C. lime juice 1/4 C. rice wine vinegar 1/2 C. mirin (Japanese sweet wine) 2 tbsps dark soy sauce

2 tbsps cold water 3 tbsps grated lime zest 1 tbsp minced fresh ginger root 2 tsps fish sauce 2 fresh Cambodian or Serrano chili, seeds removed 2 tsps minced garlic 1/2 C. smooth, unsalted peanut butter 1/4 C. peanut oil 2 tbsps chopped fresh mint 1 tbsp chopped fresh cilantro 1/4 C. unsalted roasted peanuts, chopped Kosher salt to taste

Directions

1. Get a bowl, combine: 3/4 C. of peanut oil, lemon grass, 1 minced chili, 1/4 C. of ginger, cilantro, and garlic. 2. Stir in the shrimp to the mix and place a covering of plastic over everything. 3. Let the bowl sit for 40 mins. 4. At the same time begin to pulse the following in a food processor: water, lime juice, soy sauce, mirin, and rice vinegar. 5. Get the mix smooth then add in: peanut butter, lime zest, garlic, 1 tbsp ginger, 2 chili peppers, and fish sauce. 6. Continue pulsing until everything is smooth again. 7. Now set the processor to a low speed and gradually add in the peanut oil in an even stream. 8. Once the mix is creamy enter everything into a bowl. Then add in: pepper, mint, salt, cilantro, and chopped peanuts. 9. Cook your pieces of fish on the grill for 4 mins each side. When eating the shrimp dip the pieces in the peanut sauce. 10. Enjoy. Spicy Lime Shrimp

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110

Honey Chili

and Peanut Noodles

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 330 kcal Fat 12 g Carbohydrates 46.8g Protein 10.7 g Cholesterol 0 mg Sodium 1188 mg

Ingredients

1/2 C. chicken broth 1 1/2 tbsps minced fresh ginger root 3 tbsps soy sauce 3 tbsps peanut butter 1 1/2 tbsps honey

2 tsps hot chili paste (optional) 3 cloves garlic, minced 8 oz. Udon noodles 1/4 C. chopped green onions 1/4 C. chopped peanuts

Directions 1. Boil your noodles in water for 9 mins then remove all the liquids. 2. At the same time begin to stir and heat the following in a pan: garlic, broth, chili paste, ginger, honey, soy sauce, and peanut butter. 3. Once the mix is hot and smooth add in your noodles when they are finished. Then stir everything to evenly distribute the sauce. 4. Now top the noodles with some peanuts and onions. 5. Enjoy.

Honey Chili and Peanut Noodles

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MAGGIE’S EASY

Coconut Soup

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 375 kcal Fat 33.2 g Carbohydrates 9.4g Protein 13.7 g Cholesterol 89 mg Sodium 1059 mg

Ingredients

1 tbsp vegetable oil 2 tbsps grated fresh ginger 1 stalk lemon grass, minced 2 tsps red curry paste 4 C. chicken broth 3 tbsps fish sauce 1 tbsp light brown sugar

3 (13.5 oz.) cans coconut milk 1/2 lb fresh shiitake mushrooms, sliced 1 lb medium shrimp - peeled and deveined 2 tbsps fresh lime juice salt to taste 1/4 C. chopped fresh cilantro

Directions

1. Stir fry your curry paste, lemongrass, and ginger in oil for 2 mins then add in the broth while continuing to stir everything. 2. Add in the brown sugar and fish sauce and let the contents gently boil for 17 mins. 3. Now add the mushrooms and the coconut milk. 4. Continue cooking everything for 7 more min. 5. Then combine in the shrimp and let the fish cook for 7 mins until it is fully done. 6. Now add some cilantro, salt, and lime juice. 7. Enjoy.

Maggie’s Easy Coconut Soup

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Peanut, Jalapeno

and Cucumber Salad

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 238 kcal Fat 9.4 g Carbohydrates 37.1g Protein 5.8 g Cholesterol 0 mg Sodium 1751 mg

Ingredients

3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices 1 tbsp salt 1/2 C. white sugar

1/2 C. rice wine vinegar 2 jalapeno peppers, seeded and chopped 1/4 C. chopped cilantro 1/2 C. chopped peanuts

Directions 1. Get a perforated bowl and in the sink combine your salt and cucumbers. 2. Let the mix sit for 40 mins then run the veggies under some fresh water. 3. Now dry everything with some paper towels. 4. Get a bowl, combine: vinegar and sugar. 5. Continue mixing everything until the sugar is fully incorporated with the vinegar then combine in: cilantro, jalapenos, and cucumbers. 6. Top everything with some peanuts. 7. Enjoy.

Peanut, Jalapeno, and Cucumber Salad

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KHAO NEEO

Mamuang

Prep Time: 10 mins Total Time: 1 hr 30 mins

(Cambodian Sweet Rice)

Servings per Recipe: 4 Calories 817 kcal Fat 26 g Carbohydrates 144.3g Protein 8.4 g Cholesterol 0 mg Sodium 458 mg

Ingredients

1 1/2 C. uncooked short-grain white rice 2 C. water 1 1/2 C. coconut milk 1 C. white sugar 1/2 tsp salt 1/2 C. coconut milk

1 tbsp white sugar 1/4 tsp salt 1 tbsp tapioca starch 3 mangos, peeled and sliced 1 tbsp toasted sesame seeds

Directions

1. Get your rice boiling in water, set the heat to low, place a lid on the pot, and let the rice cook for 17 mins. 2. At the same time get the following boiling: 1/2 tsp salt, 1.5 C. coconut milk, and 1 C. of sugar. 3. Stir the mix as it heats. Then once everything is boiling shut the heat. 4. Add the rice to the mix once it is done cooking, stir the mix, and let everything sit for 60 mins. 5. Get a separate pan and begin to get the following boiling: 1/4 tsp salt, 1/2 C. coconut milk, 1 tbsp sugar, and tapioca. 6. Once the mix has boiled for a few mins and is thick layer your rice on a plate. 7. Place some mango on top of the rice and top everything with the sauce. 8. Garnish the dish with the sesame seeds. 9. Enjoy.

Khao Neeo Mamuang: (Cambodian Sweet Rice)

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Mango Curry

Cambodian Chicken and Rice

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 669 kcal Fat 26.3 g Carbohydrates 90.5g Protein 22.6 g Cholesterol 32 mg Sodium 1785 mg

Ingredients

3 C. water 1 1/2 C. jasmine rice 1 tsp salt 3 skinless, boneless chicken breast halves 1/2 C. soy sauce 1 tbsp water, or as desired 1 (14 oz.) can coconut milk 1 C. white sugar

2 tbsps curry powder 1 mango - peeled, seeded, and diced 2 C. clover sprouts, or to taste 1 C. finely chopped cashews 1 bunch fresh cilantro, finely chopped 4 green onions, chopped

Directions 1. Get your rice boiling in water with some salt. 2. Once the mix is boiling set the heat to low, place a lid on the pot, and let the rice cook for 17 mins. 3. Now shut the heat and let everything stand for 7 mins. 4. Over heat, in a separate pot, combine your soy sauce, chicken, and 1 tbsp of water. 5. Place a lid on the pot and let the chicken cook for 22 mins. 6. Flip the chicken a few times so it cooks evenly then dice the meat into cubes. 7. Now get the following boiling in a separate pot: curry powder, coconut milk, and sugar. 8. Once the mix is boiling set the heat to low, add in the mango, and let the mix gently simmer for 7 mins. 9. Place you rice in a serving dish, and layer the following over each serving: chicken, sprouts, green onions, cashews, and cilantro. 10. Top everything with your curry sauce. 11. Enjoy.

Mango Curry Cambodian Chicken and Rice

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CLASSICAL

Peanut Sauce

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 16 Calories 160 kcal Fat 13.7 g Carbohydrates 5.7g Protein 6.5 g Cholesterol 0 mg Sodium 373 mg

Ingredients

1 1/2 C. creamy peanut butter 1/2 C. coconut milk 3 tbsps water 3 tbsps fresh lime juice 3 tbsps soy sauce 1 tbsp fish sauce

1 tbsp hot sauce 1 tbsp minced fresh ginger root 3 cloves garlic, minced 1/4 C. chopped fresh cilantro

Directions

1. Get a bowl, combine: garlic, peanut butter, ginger, coconut milk, hot sauce, water, fish sauce, lime juice, and soy sauce. 2. Stir the mix until it is smooth then add in the cilantro and stir everything again. 3. Enjoy.

Classical Peanut Sauce

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Spicy Cambodian

Cabbage and Shrimp

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 1 Calories 406 kcal Fat 35.6 g Carbohydrates 12.1g Protein 12.3 g Cholesterol 85 mg Sodium 1017 mg

Ingredients

2 1/2 tbsps vegetable oil 1/4 C. water 1 C. shredded cabbage 1 tbsp minced garlic 8 large fresh shrimp, peeled and deveined

2 tsps crushed red pepper flakes 2 tbsps sliced onion 1 tbsp chopped fresh cilantro 1 tbsp soy sauce

Directions 1. Begin to stir fry your cabbage with 1 tbsp of water in 1 tbsp of oil for 1 mins. 2. Now place the cabbage to the side. 3. Add in 1.5 tbsp of oil to the pan and begin to stir fry your shrimp and garlic until the fish is fully cooked. 4. Now combine in the rest of the water, pepper, soy sauce, onion, and cilantro. 5. Let the mix fry for half a min then add in the cabbage and get everything hot again. 6. Enjoy.

Spicy Cambodian Cabbage and Shrimp

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PAD THAI

Cambodian III

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 4 Calories 452 kcal Fat 28.6 g Carbohydrates 45.8g Protein 13.7 g Cholesterol 0 mg Sodium 478 mg

Ingredients

2 zucchini, ends trimmed 2 carrots 1 head red cabbage, thinly sliced 1 red bell pepper, thinly sliced 1/2 C. bean sprouts 3/4 C. raw almond butter 2 oranges, juiced 2 tbsps raw honey

1 tbsp minced fresh ginger root 1 tbsp Nama Shoyu (raw soy sauce) 1 tbsp unpasteurized miso 1 clove garlic, minced 1/4 tsp cayenne pepper

Directions 1. 2. 3. 4. 5. 6.

Grab a veggie peeler and cut your zucchini lengthwise. Continue cutting the veggies into long streaks to create ribbons. Create the same type of ribbons with your carrots. Now get a bowl, combine: bean sprouts, carrots, bell peppers, and cabbage. Stir the mix to evenly combine everything. Get a 2nd bowl, combine: cayenne, almond butter, orange juice, garlic, miso, honey, Nama Shoyu, and ginger. 7. Add half of the 2nd bowl to the first bowl and stir the mix to evenly coat the veggies. 8. Add your zucchini to the bowl with the cabbage then top the zucchini with the rest of the sauce. 9. Stir everything to evenly distribute the zucchini throughout. 10. Enjoy.

Pad Thai Cambodian III

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Cambodian

Steak BBQ

Prep Time: 15 mins Total Time: 3 h 25 mins Servings per Recipe: 8 Calories 160 kcal Fat 10.7 g Carbohydrates 1.1g Protein < 14 g Cholesterol 36 mg Sodium 582 mg

Ingredients

1/4 C. chili sauce 1/4 C. fish sauce 1 1/2 tbsps dark sesame oil 1 tbsp grated fresh ginger root

3 cloves garlic, peeled and crushed 2 lbs flank steak

Directions 1. Get a bowl, combine: garlic, chili sauce, ginger, fish sauce, and sesame oil. Reserve 2 tbsps of the mix then poke some holes in your steak with a large fork then place the meat in the sauce. 2. Flip the steaks to evenly coat them with the marinade then place a covering of plastic over everything. 3. Put the mix in the fridge for 4 hrs. 4. Now get your grill hot and coat the grate with oil. 5. Cook the steaks for 6 mins each side while basting them with the 2 tbsp of reserved sauce. 6. Enjoy.

Cambodian Steak BBQ

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CAMBODIAN

Tofu Stir Fry

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 285 kcal Fat 20.5 g Carbohydrates 10.6g Protein 20.1 g Cholesterol 0 mg Sodium 179 mg

Ingredients

1 (14 oz.) package firm tofu, cut into 3/4 inch cubes 1/3 C. chopped green onion 1 1/2 tsps olive oil 1/2 tsp sesame oil 1 tsp soy sauce

2 tsps grated fresh ginger root 1/4 C. chunky peanut butter 3 tbsps flaked coconut sesame seeds

Directions

1. Begin to stir fry your green onions in sesame and olive oil for 60 secs then combine in the tofu and continue frying everything for 5 more mins. 2. After 3 mins of frying top the tofu with your soy sauce and keep frying everything. 3. Now add in your ginger and peanut butter. 4. Stir everything but try to avoid breaking up the tofu by stirring to violently. 5. Shut the heat and add in your coconut. 6. Use the sesame seeds as a garnish. 7. Enjoy.

Cambodian Tofu Stir Fry

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