cambodian recipe

Awaken your senses with an aromatic chicken curry using coconut milk and tender sweet potato.

Cambodian chicken curry (Samlaa khaeng phet)

lemon

4cm fresh ginger, peeled, finely chopped

garlic cloves, crushed

French shallot,

red chilli, seeded, coarsely chopped

tsp turmeric

tsp coriander

fennel

tbsp rice bran oil

x coconut milk

chicken thigh fillets, trimmed, cut into 4cm pieces

sweet potato (kumara), peeled, coarsely chopped

milliliters Massel chicken style liquid stock

kaffir lime leaves

tbsp palm sugar

tbsp fish sauce

lime juice

basil leaves

jasmine

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Bai Mon is a delicious traditional Cambodian dish consisting of rice and chicken, that is typically steamed.

Bai Mon

chicken

salt

water

red hot peppers

white vinegar

fish sauce

sugar

ginger

garlic

long grain white rice ((ideally jasmine rice))

chicken broth (,

vegetable oil

garlic (roughly chopped)

scallions (, chopped)

Chicken's cooking juices

cucumbers (,

lettuce

scallions (,

Steamer basket

In a large pot with a steamer basket, boil the 4 quarts of water.

Coat the chicken with salt.

Place the chicken in the steamer basket and cook for 30 minutes.

Then, turn the chicken over and cook for another 20 minutes.

Reserve the chicken cooking water.

Cut the chicken into pieces.

Chicken

Mix the peppers, ginger, garlic cloves and half of the boiling water in a blender.

Pour this mixture into a large salad bowl and add the remaining boiling water, vinegar, sugar and fish sauce. Stir well with a beater.

Reserve this sauce to water the rice.

Sauce

Wash the rice 3 times and then soak in cold water for 15 minutes. Drain well.

Remove the excess fat from the chicken cooking water and take 1¼ cup/600ml (keep the rest in the pot).

In a wok, heat oil over medium heat and add garlic. Mix well and fry until golden.

Add the scallions, mix well and cook for 20 seconds.

Remove half of this mixture and reserve in a bowl.

Add the drained rice and mix well.

Add the diluted chicken broth cubes and mix well.

Add the sugar and fish sauce and mix well.

Finally, add the reserved 1¼ cup/600ml broth, mix well and cook over medium heat until the liquid is absorbed.

Place the pot of stock broth over a high heat.

Place the rice in a large thin cheesecloth and place this cloth in the steamer basket of the pot.

Lower the heat, cover and steam the rice for 30 minutes.

Serve the following in a large dish: a few spoons of rice, a piece of chicken. Sprinkle rice with reserved garlic/scallion mixture.

Place a small bowl of sauce, lettuce, cucumbers and scallions on the side or center of the dish.

Sprinkle with sauce.

Rice

Bok lahong is the Cambodian version of green papaya salad, that is also prepared with crab, tomatoes, yardlong beans and peanuts.

Bok Lahong

green papaya (, peeled, seeded and grated)

carrots (,

yardlong beans (,

soy sprouts

peanuts

tomatoes (, quartered)

crabmeat

Thai peppers ((or more, to taste))

lemongrass (, finely chopped)

palm sugar

½ teaspoon prahok ((fish or shrimp paste))

limes

Mortar and pestle

Immerse the grated green papaya in a large bowl of warm water for 1 hour and 30 minutes.

Place the garlic, peppers, crab, lemongrass, prahok, in a mortar and beat with a pestle until well crushed.

Add the papaya, carrots and soy sprouts and gently pound for a minute to combine.

Place the mixture in a salad bowl and add the rest of the ingredients.

Mix well for a few minutes to combine the flavors and for the palm sugar to completely dissolve.

Pahut is a traditional Cambodian fish cake that is typically prepared with fish pounded and mixed with kroeung in a mortar and pestle.

Pahut

fish

garlic (, crushed)

lemongrass

black pepper

hot red peppers (, chopped (or more, to taste))

prahok ((fish paste))

In a food processor or with a mortar and pestle, mix fish, garlic, and scallions. Add the lemongrass, fish sauce, sugar, black pepper, chili, prahok, and 1 tablespoon oil to this mixture.

Knead for a few minutes.

Take the equivalent of a tablespoon and form a small patty.

Renew the operation until exhausted.

Place the patties on a sheet of parchment paper.

Heat a frying pan or wok over medium-high heat.

When the pan is hot, add the remaining oil and fry the fish patties until they are cooked and browned on both sides.

Serve hot or warm with steamed white rice or as an appetizer.

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Cambodian chicken curry (Samlaa kha...

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Top 4 cambodian recipe recipes from across the web

The most viewed cambodian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cambodian chicken curry (Samlaa kha...

Bai Mon

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Pahut

The most viewed cambodian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine