Easy Cambodian Cookbook: Easy Cambodian Cooking with Authentic South-East Asian Recipes [2 ed.] 9798367526332

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Easy Cambodian Cookbook Easy Cambodian Cooking with Authentic 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 . . . . . . . . 11 Happy Stew 8 . . . . . . . . Cambodian House Fried Rice 9 . . . . . . . . Garlic and Lime Shrimp Wok 10 . . . . . . . Cambodian House Fried Rice 13 . . . . . . . Emperors of Cambodia Corn 14 . . . . . . . Cambodian Beef Skewers 15 . . . . . . . Chili Ginger Chicken Wings 16 . . . . . . . Cambodian Salad 19 . . . . . . . Pan Seared Halibut Cambodia 20 . . . . . . . Coconut Vanilla Cambodian Custard 21 . . . . . . . Kabobs Khmer 22 . . . . . . . Cambodian Salad II 25 . . . . . . . Pink and Green Stir Fry 26 . . . . . . . Cambodian Inspired Chicken Wings 27 . . . . . . . Catfish Skillet 28 . . . . . . . Egg Rolls Kampuchea Krom 31 . . . . . . . Wat Koh Sauce 32 . . . . . . . Asian Backyard Chicken Thighs 33 . . . . . . . Cambodian Banana Bites 34 . . . . . . . Cambodian Noodle Soup 37 . . . . . . . Cambodian Chicken Pesto 38 . . . . . . . How to Grill Tofu Asian Street Style 39 . . . . . . . Tuesday’s Asian Sirloin 40 . . . . . . . Beef with Cucumbers and Onions 43 . . . . . . . Cambodian Curry Sauce 44 . . . . . . . Southeast Asian Coffee Cakes 45 . . . . . . . White Fish with Lime Ginger Spice Mix 46 . . . . . . . Min Song’s Custard 49 . . . . . . . Palm Papaya Curry 50 . . . . . . . Cambodian Street 280 Curry

51 . . . . . . . Baked Chicken Cambodian 52 . . . . . . . Cambodian Jasmine Rice 55 . . . . . . . Cambodian Spicy Fruit Salsa 56 . . . . . . . A Fruit Salad in South East Asia 57 . . . . . . . Peanut and Onion Salad Dressing 58 . . . . . . . 60-Minute Potato Curry 61 . . . . . . . Cambodian Spaghetti 62 . . . . . . . Eggplants in Ginger Vinaigrette 63 . . . . . . . Hot and Spicy Seafood Filets 64 . . . . . . . Cambodian Spicy Peanut Sauce 67 . . . . . . . Fruity Tofu Skillet 68 . . . . . . . Cambodian Spring Rolls I 69 . . . . . . . Mushroom Chicken Masala 70 . . . . . . . Curried Honey and Pear Skillet 73 . . . . . . . Yoon’s Coleslaw 74 . . . . . . . How to Make Fish Sauce 75 . . . . . . . Curried Beef Fillets with Eggplant

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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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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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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

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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

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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

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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

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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

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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

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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

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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

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48

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

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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

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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

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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

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54

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

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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

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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

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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

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60

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

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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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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

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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

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66

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

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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

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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

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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

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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

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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

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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

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