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Chili Coriander Dip - (Makes 3/4 cups)

 

Ingredients:

1/2 cup warm water

1 tablespoon palm or dark brown sugar

4 tablespoons fish sauce

3 small red shallots, peeled & finely chopped

1 clove garlic, peeled & chopped

1 bird's-eye chili pepper, finely chopped

1 small bunch cilantro leaves, finely chopped

 

 

1.  Combine the water, sugar and fish sauce in a bowl and mix until the sugar dissolves.  Add the remaining ingredients and mix well.  Set aside for 30 minutes then serve.

 


 

Lime Chili Dip - (Makes 2 1/2 cups)

 

Ingredients:

1 small carrot

2 cloves garlic, peeled & finely chopped

2 bird's-eye chili peppers, finely chopped

3 tablespoons roasted peanuts, coarsely chopped

1/2 cup lime juice

1/2 cup fish sauce

4 tablespoons palm or dark brown sugar

1 cup warm water

 

 

1.  Combine all the ingredients in a bowl and mix until the sugar has completely dissolved.  Set aside for 30 minutes then serve.

 


 

Green Mango Dip - (Makes 2 1/2 cups)

 

Ingredients:

1 small green mango, peeled & grated

2 bird's-eye chili peppers, seeded & finely chopped

2 cloves garlic, peeled & finely chopped

1/2 cup fresh lime juice

1/2 cup fish sauce

4 tablespoons palm or dark brown sugar

1 cup warm water

 

 

1.  Combine all the ingredients in a bowl and mix until the sugar has completely dissolved.  Set aside for 30 minutes then serve.

 


 

Tamarind Dip - (Makes 1 cup)

 

Ingredients:

1/4 cup tamarind pulp, fibers & seeds removed

2 cloves garlic

3 bird's-eye chili peppers

2 tablespoons palm or dark brown sugar

1/2 cup  fish sauce

 

 

1.  Combine the tamarind pulp with the garlic and chilies in a mortar & pestle or a food processor and pound or pulse until combined.  Add the sugar and fish sauce and mix well.  Stet aside for 30 minutes then serve,

 


 

Khmer Curry Paste - (Makes 1 cup)

 

Ingredients:

3 tablespoons oil

2-inch piece of galangal root peeled & sliced into shreds

2-inch piece of turmeric root, peeled & sliced into shreds

6 cloves garlic, peeled & chopped (optional)

3 stalks, lemongrass, tender inner part of bottom third only, finely chopped

4 small red shallots, peeled & chopped

10 lime leaves, finely sliced

2 teaspoons fish paste, finely chopped

 

 

1.  Heat the oil in a wok or skillet over medium heat.  Add all of the ingredients and fry until golden brown.  Transfer the mixture to a mortar & pestle or a food processor and blend into a smooth paste.

 


 

Pickled Vegetables - (Makes 3 cups)

 

Ingredients:

1 tablespoon salt

6 tablespoons sugar

1 carrot, peeled & sliced into fine strips

1 daikon radish, peeled & sliced into fine strips

1/2 cucumber, peeled & sliced into fine strips

3 cloves garlic, peeled & left whole

2 bird's-eye chili peppers, coarsely chopped

3 sprigs cilantro leaves, roughly torn

 

 

1.  Combine the vinegar, salt, and sugar in a small saucepan and bring to a boil.  Remove from the heat and set aside.

 

2.  Combine the vegetables, garlic, chilies and cilantro leaves in a bowl.  Pour the mixture over the vegetables and marinate in the refrigerator overnight.  Store the pickled vegetables in a glass jar with a tight-fitting lid in the refrigerator.

 


 

Khmer Fish Stock - (Makes 4 cups)

 

Ingredients:

1 lb. fish bones (such as sole, flounder, orange roughy, halibut r tilapia)

1 tablespoon oil

2-inch piece galangal root, peeled & finely chopped

4 cloves garlic, peeled & finely chopped

3 stalks, lemongrass, tender inner part of bottom third only, finely chopped

1 onion, finely chopped

1 teaspoon fish paste

4 cups water

2 tablespoons palm or dark brown sugar

5 tablespoons fish sauce

 

 

1.  Rinse the fish bones and chop them roughly into pieces.

 

2.  Heat the oil in a stockpot and fry the bones until they begin to brown.  Add the galangal, garlic, lemongrass, onion and fish paste and mix.

 

3.  Add the water then add the sugar and fish sauce and stir to combine.  Simmer gently for 30 minutes.  Strain and discard the solids.  The stock will keep for one day in the refrigerator, and for several months in the freezer.

 


 

Khmer Chicken Stock - (Makes 4 cups)

 

Ingredients:

1 lb. chicken bones

1 tablespoon oil

2-inch piece galangal root, peeled & finely chopped

4 cloves garlic, peeled & finely chopped

3 stalks, lemongrass, tender inner part of bottom third only, finely chopped

1 onion, finely chopped

1 teaspoon fish paste

4 cups water

2 tablespoons palm or dark brown sugar

5 tablespoons fish sauce

 

 

1.  Smash the chicken bones with the back of a cleaver, then follow the same procedure as for the Khmer fish stock recipe above.  Simmer gently for 1 hour, strain and discard the solids.


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