Monday, August 4, 2014

Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng)



Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng)









Cambodian/Khmer Authentic Sour Soup Stew (Somlor Maju Krueng) is one of the most popular stew in Cambodia. Just about every restaurants serves it in the country. This is also our families favorite. This fine cuisine is made authentically and no ingredients should be left out because of the unique and complex flavors. 



Ingredients

  • 1 lb. of your choice of Thinly sliced meat (pork spare ribs preferred, cut into bite sizes.)

Stew Paste
  • 1 package of minced lemon grass or 2 stem of minced lemongrass
  • 3 to 4 garlic cloves
  • 4 to 5 kaffir lime leaves
  • 3 thinly sliced gangla
  • 2 teaspoons of Turmeric powder
  • 2 Large Mexican Red Chili, soaked in hot water. (seeded is optional)

For the Veggies:
  • about 6 to 7 Thai egg plant, Chopped into 4s and soak in ice water.
  • About 1/2 to 1 lb. of On Choy (trokun), leafs and stems separated. (cut the stems about 3 to 4 inches)
  • 4 Jalapeños (Or Thai Red Chili) cut into thick slices, seeded is optional (spicier with seeds).
  • 1 bunch of holy basil or slirk ma'rass leafs


Source unknown
*** Tips: Washing the veggies with 1 cup of vinegar in about 1 gallon of water for 10 minutes in the sink will remove wax and dirt. This method works great for all fruits and vegetables.***













Season With:
  • 2 tablespoons of Fermented Mud Fish Paste (Creamy, no rice added)
  • 2 cans of 12oz chicken stock/soup
  • 24 oz of water
  • 2 tablespoons of Tamarind liquid (adjust to taste)
  • 4 tablespoons of Chicken granulate or MSG
  • 4 tablespoons of olive oil





Directions:

In a mortar or blender add 1 package of minced lemon grass,  garlic clove, kaffir lime leaves, thinly sliced galanga, Turmeric powder and pound with the pestle until well grounded or if you're using the blender, add 1/4 cup of chicken stock into blender until everything is well combined.

In a large Cast iron pot (is highly recommended) add in the olive oil and meat. Traditionally pork spare ribs (chopped into bite sizes), beef and chicken is preferred. Cook the meat about half way through, add the Stew paste and cook the meat thoroughly. Add in the fish paste and stir well. Pour in the chicken stock and bring it into a boil, cover for about 5 minutes.

In a blender add in the Soaked Chili peppers. Seeding is optional but it will be spicier.  Pour about 24 oz of water. Blend until smooth. Stir into the pot and bring it into a boil for about 5 minutes. 

 Stir in the Tamarind liquid or powder (watch the sodium, gradually pour and add to taste). Stir in the Chicken granulate or MSG


My favorite brand, low sodium. 


Adding the Veggies:

 Thai egg plant, Chopped into 4s and soak in ice water. This will remove the brown sap that usually browns the eggplant. It's optional. 

Add in the Thai eggplants, when it's about half way cooked, add in the thick sliced Jalapeños (Or Thai Red Chili), seeded is optional for extra spiciness, stir well. Stir in the On Choy (trokun) stems. Give the stems about a minute to cook then add in the leaves and holy basils. Stir and cover for a couple of minutes until the leaves are cooked. Serves with white Jasmine rice. 






Thursday, July 31, 2014

Stir-Fried Wai Wai Noodles


Stir- Fried Wai Wai Noodles






One of Asian favorite noodles besides the Ramen noodles. This is a Quick recipe for lunch or dinner. Generally these noodles are made as a soup recipe but one do get sick and tired of the traditional noodle soup. This is an alternate way to look at the recipe. This recipe has literally 2 additional ingredients which is eggs and bratsworth sausages. Easy and Quick in as little as 10 minutes!



Wai Wai Fried Noodles

Prep time: 5
Cook time: 5
Total time: 10

Ingredients
  • 3 package of Wai Wai Noodle
  • 1/2 a package cup of water
  • 2 bratsworth, sliced
  • 2 eggs
  • sliced bratsworth sausages
  • 2 seasonings packages (from Wai Wai).








Cooking Directions:

First, boil the 1/2 of water. Once it boiled, place the noodles by breaking them in halves. Stir the noodles a couple of times until it's about half way boiled. Remove the noodles into a bowl.

Secondly, add in the bratsworth sausages. Strain the water from the par-boiled noodles into the sausages. Add in the packaged oils or replace with olive oil for a healthier option. Stir until the sausages cooks thoroughly.

    boiled wai wai noodles
Lastly, Add the noodles into the pan and add in the packaged seasonings. Give the noodles a couple of tosses and then add in the eggs. Stir until the eggs are cooked. *2 is only needed because the sodium from the sausages and less water was added.






Wai wai noodles


Monday, July 21, 2014

Plantain wedges with honey


Plantain Wedges with Honey









Healthy Plantain with honey with a touch of cinnamon is a light healthy snack or desserts. Not only that its delicious but it has many healthy benefits such as fiber, vitamins, folates and many other benefits.




Ingredients


  • 1 Plantain, cut into wedges
  • 2 tablespoons of olive oil
  • 1 pinch of salt
  • 1/2 a teaspoon of cinnamon 
  • 3 tablespoons of water
  • 2 Tablespoons of honey

Cooking Directions


  1. On medium heat, drizzle in the olive oil. Once the pan is heated, place the wedges flat size down. Sprinkle a pinch of salt and a couple dashes of cinnamon. Flip the plantian wedges once the bottom turns a golden brown. Add in the water and cover until the water evaporates. After the other side of the plantian turns a golden color, remove to a plate and drizzle on the honey with a couple of dashes of cinnamon (optional).