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Spice up your dishes like a Chef during Covid19

Marie Lamy / Khmer Times No Comments Share:
Photos by GT2/Chor Sokunthea

Are you tired of ordering delivery food and spending a fortune on something you can easily cook in the comfort of your home?

Preparing meals at home is definitely a good habit to perfect your cooking-chef skills, plus it will be good for your health and your wallet.

But let’s be honest. During times of pandemic we tend to be lazy and throw a frozen fish cake into the pan for breakfast, lunch and sometimes even dinner.

With a little bit of imagination, countless ingredients can spice up your simple day to day meals and make them worthy to be “A La Carte”

This week GT2 brings you to Kroeung Garden Restaurant, located on Street 352 & St.57 in BKK1. A well-known institution for Khmer gastronomy, with the help of Chef Bunny, learn how to prepare savoury dishes at home and once social distancing is over, you will be able to impress your family and friends with your cooking skills


Recipes

Dried Fish Sour Soup — Sgour Chhrok Krav Chhnang

Cooking traditional Khmer cuisine. It is hard to resist a hot steamy Cambodian style sour soup. Prepared with dried smoked fish, fresh mixed vegetables and duck eggs, Fried Fish Sour Soup is a signature of Chef Luu Meng. The soup is usually served with steammed rice as a side dish.

Preserved from an old recipe passed on from his mother-in-law, he shared his recipe to show how easy and accessible it is to use seasonal fruits and vegetables to make a simple yet mouth-watering soup during times of self isolation. It can make a delicious meal to keep the stomach full for the day!

Ingredients:

  1. 60g Dried goby fish
  2. 1 Boiled duck egg
  3. ½ ripe mango
  4. ½ ripe tomato
  5. 1 cucumber
  6. 1Garlic clove
  7. ½ Shallot
  8. 5g Fresh basil
  9. 50g Tamarind juice (lime juice)
  10. Red Chilli (optional)

Cooking Method:

  1. First, start to bring the broth to a boil in a pot with tamarind juice ( lime juice optional)
  2. Slice all vegetables listed evenly and place them into a soup bowl.
  3. Shred the dried fish into the desired size and add it into the soup bowl
  4. Cut the boiled egg into 4 pieces and place it on top of the dried fish.
  5. Pour the boiling broth in the soup bowl and cover with a lid for 5-7 mins. Let all ingredients infuse their aroma.


Duck Eggs Omelete accompanied with “ Sa Om: Herbs — Porng Tea Chean Sa Om

This is an inexpensive food staple to have in your kitchen. An egg is commonly used in Khmer cuisine to accompany side dishes. Instead of simply boiling eggs, why not get creative using this recipe?

Cambodian style Omelete with climbing wattle herbs is fast, yet remains a delicious recipe which will take you less than 15 mins to cook.

Pan-fried egg yolk with finely chopped fresh “Sa Om” herbs is usually served with a condiment of fresh vegetables such as cucumbers or tomatoes. This recipe cooked as a side dish can be served with rice for lunch or dinner.

Ingredients:

  1. 5 Duck eggs
  2. 50g Climbing Wattle (also known as Sa-Om herbs)
  3. 1 clove of garlic
  4. 1 red tomato
  5. 1 cucumber

Cooking Method :

  1. First, wash and finely chop the Climbing Wattle ( Sa Om herbs) and set it aside
  2. Crack 5 eggs into a bowl and add the desired seasoning while beating the mixture
  3. Preheat the pan on medium fire, add cooking oil and chopped garlic and put the mixture of fried egg and herbs into the pan
  4. Let the egg fry until it becomes crispy brown and lower the heat to avoid burning
  5. Cut tomato and cucumber into pieces and serve on the side.

Dessert – Anluong Chen Island Longan Porridge – Borbor

What would be a full course meal without a dessert? For some of you who have been surprised to find a can of coconut cream sitting in the cupboard, well it is finally time to make a dessert. To end the course meal as dessert, we recommend one of our favourites, a delicious coconut cream longan porridge. For this recipe, the Chef twisted the recipe using Young Rice Ambok to obtain a toasted taste. Only a few ingredients are needed to achieve this dessert.

Ingredients :

  1. 50 g Young Rice Ambok
  2. 40 g Anluong Chen Island Longan
  3. 5g Pandan leaves
  4. 50 ml Coconut Cream
  5. 40 g Palm Sugar

Cooking Method:

  1. First, toast the young rice until it becomes brown and crispy
  2. Boil the rice with filtered coconut cream with pandan leaves
  3. Add longan flesh to the mixture and let it simmer for 5 mins
  4. Add sugar according to your taste
  5. Serve hot and add the toasted young rice to complete the dish.

Toasted young rice gives a little extra taste. You can sprinkle some cinnamon powder or any desired spice which gives an amazing scent to every dish.

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