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Hot & Sour Fish Soup - (Serves 4)

 

Ingredients:

1 small winter melon or 2 zucchini

4 cups Khmer fish stock

1 tablespoon tamarind pulp

5 oz. water lily stems or 1 large celery stalk, sliced into 1 1/2-inch pieces

12 oz. firm white fish fillet such as cod, haddock or tilapia, with skin, roughly chopped

3 green onions (scallions), sliced

1 bunch cilantro leaves, coarsely chopped

 

 

1.  If you're using winter melon, peel it, quarter it and remove the seeds.  Slice into large strips.  If you're using zucchini, do not peel them, simply halve them crosswise and slice into strips.

 

2.  Combine the stock and the tamarind pulp in a pot and bring to a boil.  Strain the stock into a stockpot and discard the tamarind pulp.  Add the water lily stems or celery, the winter melon or zucchini, and the fish and bring to a boil.  Reduce the heat and simmer gently for 5 minutes.  Add the green onions and cilantro leaves and serve immediately.

 


 

Chicken Curry with Spinach Leaves - (Serves 4)

 

Ingredients:

3 tablespoons oil

1 chicken (2 1/2 lbs.), cut into pieces, or assorted chicken pieces

5 tablespoons Khmer curry paste

1 heaping tablespoon palm or dark brown sugar

3 tablespoons fish sauce

1 cup coconut milk

5 tablespoons uncooked Jasmine rice, toasted & ground to a fine powder

1 bunch spinach leaves finely chopped, plus 1 teaspoon lemon juice

 

 

1.  Heat the oil in a wok or a deep skillet over medium-high heat and brown the chicken pieces.  Add the Khmer curry paste, sugar and fish sauce then cook for 5 minutes.  Add a little water to moisten the ingredients and simmer for 45 minutes, or until the chicken is tender.  Add the coconut milk and the toasted rice and cook for another 5 minutes.  Add the spinach leaves (plus lemon juice) and serve immediately with white rice.

 


 

Stuffed Cucumber Soup - (Serves 4)

 

Ingredients:

2cucumbers, peeled, or bitter melon, unpeeled

2 1/2 cups Khmer chicken stock

1 tablespoon palm or dark brown sugar

4 tablespoons fish sauce

3 green onions (scallions), sliced into short pieces

 

 

Stuffing Ingredients:

1 1/2 cups ground pork

3 tablespoons Khmer curry paste

4 tablespoons fish sauce

1 tablespoon palm or dark brown sugar

3 tablespoons flour

1 small bunch holy basil leaves

 

 

1.  Remove both ends of the cucumbers or the bitter melon (if using).  Slice into 2-inch thick slices.  Use a small spoon to remove the seeds.  If using bitter melon, sprinkle salt all over the slices (inside & out), and leave them for 30 minutes (this will get rid of bitter taste), then rinse in water and drain.

 

2.  To make the stuffing, in a bowl combine the ground pork, Khmer curry paste, fish sauce, sugar, flour and most of the holy basil, reserving some for garnishing.

 

3.  To assembled the stuffed cucumber (or bitter melon) pieces, stick two toothpicks crosswise into one side of a slice.  Fill it with some of the pork stuffing, pressing down lightly.  Insert two more toothpicks on the opposite side to hold the stuffing in place.  Repeat until all the pieces are stuffed.

 

4.  Put the stuffed cucumber (or bitter melon) pieces into a large saucepan, then add the Khmer chicken stock, sugar and fish sauce then bring to a gentle boil.  Simmer for 20 minutes, or until the melon is tender.  Remove one stuffed slice and prick it with a toothpick.  If it is tender and no juice runs out, the soup is ready.  Serve garnished with the remaining holy basil leaves and green onions.

 


 

Rice Porridge with Fish - (Serves 4)

 

Ingredients:

3 1/2 cups Khmer fish stock

4 tablespoons fish sauce

1 tablespoon sugar

7 oz. tender white fish fillet (skin removed), such as whiting

1 1/2 cups uncooked jasmine rice

1 small bunch cilantro leaves, finely sliced

1 red finger-length chili pepper, thinly sliced & to taste

Pinch ground black pepper

2 tablespoons crispy fried shallots

 

 

1.  Combine the sock, fish sauce and sugar in a stockpot and bring to a boil.  Reduce the heat and add the fish, gently poaching it for 5 minutes.  Remove the fish and roughly chop it.

 

2.  Pour the rice into the stock and simmer for approximately 20 minutes, or until the rice is very tender, almost over-cooked.  Return the fish to the pot and mix well.

 

3.  Serve warm, garnished with the cilantro leaves, chili, black pepper and crispy shallots.

 


 

Fish & Vegetable Stew - (Serves 4)

 

Ingredients:

3/4 cup uncooked jasmine rice

3 tablespoons oil

10 oz. firm white fish fillets (skin removed), such as sea bass, cod tilapia, thinly sliced

3 tablespoons Khmer curry paste

2 1/2 cups Khmer fish stock

3 cups mixed diced vegetables (carrot, green beans, etc.)

5 tomatoes, halved

4 tablespoons fish sauce

1 tablespoon palm or dark brown sugar

 

 

1.  Heat a skillet over medium heat and roast the rice until golden, stirring regularly.  Pound the toasted rice roughly in a mortar or pulse in a food processor and set aside.

 

2.  Heat the oil in the pot and sauté the fish until almost opaque.  Remove the fish from the pot and set aside.  Add the Khmer curry paste and fry for a minute or two, until fragrant.  Add the fish stock, mixed vegetables, tomatoes, toasted rice, fish sauce, and sugar.  Simmer gently for not more than 10 minutes, then add the fish and cook until heated through.  Check the seasoning, adding more fish sauce or sugar to taste and serve immediately.

 


 

Tangy Ham & Vegetable Stew - (Serves 4)

 

Ingredients:

1/2 winter melon or 1 zucchini

1/2 slender Asian eggplant

2 tablespoons tamarind pulp

2 tablespoons oil

14 oz. ham, sliced into thin strips

6 tablespoons Khmer curry paste

2 cups Khmer chicken stock

Pinch of salt

Pinch of sugar

3 green onions (scallions). finely sliced

 

 

1.  Peel the melon or zucchini and cut it into sticks, removing any seeds from the melon.  Cut the eggplant into approximately 1/4-inch thick slices.

 

2.  Heat the oil in a medium-sized saucepan over medium heat and sauté the ham and curry paste.  When the ham starts to turn golden, add the stock.  Reduce the heat and cook for 20 minutes.  Add the eggplant, melon, tamarind juice, salt and sugar then continue cooking until all the vegetables are tender.  Serve sprinkled with the finely sliced green onions.

 


 

Khmer Fish Stew - (Serves 4)

 

Ingredients:

3 tablespoons oil

2 tablespoons Khmer curry paste

14 oz. firm white fish fillets (skin removed), such as sea bass, cod tilapia, finely sliced

3 cups Swiss chard leaves, thinly sliced or bok choy or nonni leaves

2 cups coconut milk

1 teaspoon palm or dark brown sugar

4 tablespoons fish sauce

 

 

1.  Heat the oil in a wok or skillet over medium heat.  Add the Khmer curry paste and fry it until it is browned.  Ad the fish and the Swiss chard leaves then fry until the leaves start to wilt.

 

2.  Add the coconut milk, sugar and fish sauce then bring just to a boil.  Serve immediately.


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