Roasted Duck Red Curry Recipe

Ingredients

Chao Koh Coconut Milk ½ can
Mae Ploy Red Curry Paste 1 packet (50 g)
Roasted duck breast 2 pieces (150g)
Vegetable oil 2 tablespoons
Water 2 cups
Pineapple ½ cup
Grape, remove seed ½ cup
Pea aubergine (eggplant) ¼ cup
Fish sauce 1 tablespoon
Palm sugar 1 teaspoon
Red chili, shredder 1 tablespoon
Sweet basil leaves ¼ cup

Direction

1- Cross-cut roasted duck breast into a thick slice of 4 cm
2- Heat the oil in a work. Add Mae Ploy Red Curry Paste and ½ cup Chao Koh Coconut Milk, stir-fry until good aroma develops. Add water and heat until boiling
3- Put in the pineapple and pea aubergine. Bring to a boil again
4- Season with fish sauce and palm sugar
5- Add basil leaves, red chili
6- Transfer to a serving bowl. Serve hot with steamed rice.

Red Curry with Chicken

Ingredients

-Chao Koh Coconut Milk ½ can

-Mao Ploy Red Curry Paste 1 packet (50 g)

-Vegetable oil 2 tablespoons

-Chicken breast, diced 1 cup

-Water 3 cups (250 ml.)

-Mushroom or pea aubergine (eggplant) 1 ½ cup

-Fish sauce 1 tablespoon

-Palm sugar 2 teaspoons

-Kaffir lime leaves, shredded 2 tablespoons

-Sweet basil leaves 1/3 cup

-Red chili, shredded 1 tablespoon

Direction

1-Heat the oil in a work. Add Mae Ploy Red Curry Paste and ½ cup Chao Koh Coconut Milk, stir-fry until good aroma develops.

2-Put in the chicken and stir-fry for about 2-3 minutes. Add water and the rest of coconut milk, heat until boiling.

3-Put in the mushroom or pea aubergine (eggplant)

4-Season with fish sauce and palm suger

5-Add the kaffir lime leaves, sweet basil leaves and red chilli

6-Transfer to a serving bowl. Serve hot with steamed rice.

Chicken Curry Recipe

Ingredients

-Mao Ploy Coconut Milk ½ can

-Mae Ploy Red Curry Paste 1 packet (50g)

-Drumstick chicken 8 pieces

-Ginger, pound into paste 2 tablespoons

-Vegetable oil 2 tablespoons

-Water 3 cups (250 ml.)

-Potato, medium size, cut into cube 4 pieces

-Onion, medium size, cut into wedge 2 pieces

-Salt ½ teaspoon

-Sugar 2 tablespoons

Direction

1- Rub in the ginger paste to the drumstick chicken. Marinate it for 45-60 minutes in a refrigerator.

2- Heat the oil in a work. Add Mae Ploy Red Curry Paste and ½ cup Mae Ploy Coconut Milk, stir-fry until good aroma develops.

3-Add 1 cup of water. Put in the marinated drumstick chicken. Simmer until the chicken is tender.

4- Put in the potato, onion, 2 cups of water, and the rest of coconut milk.

5- Season with salt and sugar.

Choucroute Garni Recipe

Ingriedients:
4 pounds refrigerated sauerkraut, well rinsed and drained
1/2 pound bacon, diced
2 large onions, peeled and coarsely chopped
3 carrots, pared and sliced
1/2 cup chopped parsley
2 bay leaves
10 juniper berries
4 whole cloves
3 cups fruity white wine (Riesling or Mosel)
4 cups chicken broth
1 pound boneless pork loin, cubed
1/2 pound ham, cubed
1 pound smoked sausage, sliced
1 pound bratwurst, sliced
2 tart green apples, cored and coarsely chopped

METHOD:
1-In a large Dutch oven, or kettle with lid, slowly cook bacon with carrots
and onion over medium heat, stirring occasionally, for 8 to 10 minutes.
2-Place parsley, bay leaves, peppercorns, juniper berries and cloves in cheesecloth
bag or large tea strainer. Add to pot with sauerkraut, wine and broth.
Bring to a boil, cover and simmer for 1 hour.
3-Add pork loin, ham, sausage, and bratwurst. Simmer for another hour.
4-Add apples and simmer for a further 20 minutes.
5-Serve immediately or refrigerate overnight and reheat.

Recipe

Recipe in Khmer language. Hope it gives you good idea for cooking everyday.

Recipe: Seafood Paella

Seafood Paella

Ingriedients:
200 g aborio rice
50 g half shell mussels
300 g stone crabs
50 g squid
50 g clams
50 g tiger prawns
40 ml Spanish olive oil
150 g green peppers
50 g red peppers
20 g peeled garlic
50 g onion
0.3 g whole saffron
35 g green beans
2 g bay leaves
10 g parsley

Method:
-Cook and shell crabs. Set crab meat aside
-Heat oil in a large paella pan or large frying pan and try the squid and shrimp until cooked.
Set aside.
-In the same pan try the parlic, onion and peppersuntil soft.
-Add water, saffron, and bay leaves and season to taste. Bring to boil
-Add rice and beans. Cook over medium high heat until rice is semi-dry but some liquid remains.
-Bury squid and shrimp in rice
-Place mussels and clams around the centre of the pan with hinges facing down and bake in preheated oven for about 15-20 minutes at 325 deg or until the rice is dry and shellfish have opened.
-Discard bay leaves, add crab meat, and garnish with chopped parsley
-Serve

Recipe: Chicken and Banana flower Salad

Chicken and Banana flower Salad

Ingredients:
500g (1 lb) chicken breast meat
540g (19 oz) tinned preserved banana flowers

Vegetables
4-6 large iceberg lettuce leaves
1 large red capsicum (bell pepper)
1 red onion
125g (4 oz) carrots

Dressing
Juice of 1 lime
1 cup (250 ml/8 fl oz) peanut(groundnut) or sunflower oil
1/2 teaspoon chilli paste
1 tablespoon palm sugar
1/4 teaspoon salt

Garnish
6 fresh coriander stalks
1 cup (125g/ 4 oz) shelled peanuts
4-6 long red or green chillies, skins must be perfect

Method:

-To cook the chicken, heat a wok or large pot, one-third full of water. Place the chicken in an aluminium or bamboo steamer and set over the boiling water. Cover and cook for 15-20 minutes. Remove, cut into small pieces and set aside to cool.
-Remove the preserved banana flower from its container, rinse under cold running water, and then thoroughly drain to remove excess liquid. Slice the blossom into rings or strips.
-To prepare the vegetables, wash and dry the lettuce leaves and set aside in the crisper compartment of the refrigerator.
-Core and remove the seeds and inner ribs of the capsicum and slice lengthwise into thin strips 2 mm (1/8 in) in diameter. Peel and slice the red onion into julienne strips. Peel and wash the carrots and shred into very fine julienne strips and set aside in a bowl of ice water to curl and crisp.
-To prepare the dressing, whisk the lime juice into the oil, stir in the chilli paste and palm sugar and mix thoroughly. Season with salt to taste.
-For the garnish, wash, dry, and finely chop the coriander stalks. Roast the peanuts for a few minutes in hot oven or until they start to turn golden.
-Use a sharp knife to slice the chillies lengthwise into six or seven segments, making sure not to cut the inner stamen. Release the "petals" from the stamen with the point of the knife. Place the cut chilli into a bowl of ice water until the "petals" have curled. These should be prepared a few hours ahead of serving the salad so that the "petals" are encouraged to curl.
-To asemble the salad, mix together the chicken breast pieces, sliced banana flower and prepared vegetables (except the lettuce leaves). Spoon the dressing over and gently stir through the salad mixture. Pile the salad onto individual lettuce leaves, sprinkle the peanutes and coriander over, and decorate with a chilli flower.

Recipe : Raw Beef Salad

Method

1-Heat a small pan, add oil, garlic and lemongrass.

Stir well, adding water and simmer until sauce bubbles.

Remove and set aside to cool.

2-Squeeze blood from meat, put into a large bowl and mix with fresh lime juice. Stir well and set aside to marinade.

3-Add sugar, onion, cabbage and bean sprouts. Stir well.

4-Add mixed herbs, stir well and top with chillis.

5-Season and serve with steamed rice.

Ingredients

280g thin end of a fillet of beef

2 lemons, rind of one, juice of two

2 tbsp flat leaf parsley, chopped

1 large spig of thyme

1 clove garlic, peeled and sliced

Sea salt and freshly ground black pepper

1 bay leaf

2 tablespoons roasted peanuts

2 tablespoons fresh or frozen minced lemon grass

1/3 cup of water

1 tablespoon sugar

1/2 vidalia (sweet onion) or red onion, sliced thinly

100g cabbage sliced thinly

2 cups bean sprouts

1 cup chopped mixed herbs (mint, sweet basil)

2 chopped raw chili peppers (optional)