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Khor Ch`eung Chomni Chrook Pong`thea

Khor Ch`eung Chomni Chrook – Cambodian caramelized pork rib with eggs and black pepper soup, very rich and flavorful food. This is one of the national dish and is essentially recommended  due to its spices for post-postpartum mother who has just delivered baby. Another similar dish is “Khor Trey,” which will be discussed in a different menu. It is believed that pork meat helps restore red blood cell  and the thick spicy pepper helps blood circulation. Eggs also give extra protein for hair re-growth. It is normal for mother to have blood clot after delivering baby, so “Khor”  should be prepared with huge amount of pepper—as spicy as it can be. Spicier than what is normally prepared.
Cambodian ~caramelized pork rib 
Cambodian have many different kinds of “Khor” – caramelized meat:
-Khor Ch`eung Chomni Chrook Pong`thea – Caramelized pork rib
-Khor Sach Chrook  Pong`thea – Caramelized pork
-Khor Sach Chrook Tawhu neng Tropiang – Caramelized pork with tofu and bamboo
-Khor Trey Ros – Caramelized Cambodian fresh water fish (with sugar cane base )
-Khor Sach Muoan Kyei – Caramelized chicken with ginger
-Khor Sach Ko – Caramelized beef (curry style)
-Khor Kala  – Caramelized pork thigh with tamarind base
-Khor Koun Trey – Caramelized Smelts
-Khor Sach Chrook M`noh- Caramelized pork with pineapple
-Khor Mreah – Caramelized bitter melon stuffed with ground pork
-Khor Bongkong – Caramelized prawn

This is a preview of Khor Ch`eung Chomni Chrook Pong`thea. Read the full post (278 words, 1 image, estimated 1:07 mins reading time)
July 9th, 2008 | Category: Cambodia caramelized pork rib, Khmer food | 6 comments

Cha Mteh Plaok Sach Ko

Cambodian stir fry bell peppers with beef. Rich in vitamin A, B6, C, potassium, manganese, niacin, iron, thiamin. Great combination of vitamin and protein from beef. Enjoy Cambodian food!
Khmer~stir fry bell peppers   
sachko  vegies

Ingredients:

Oil, oyster sauce, sugar, soy sauce (kikoman) black pepper, water, garlic, potato starch (you can use tapioca flour), beef, red and green bell peppers, onion, green bean, carrot.

-Wash bell peppers and green bean well.
Cut the green bean tips. Peel carrot skin.
-Julienne cut ALL VEGETABLEs and beef. (see photos)
Mince the garlic.
Dissolve potato starch with water.

Process:

1) Heat frying pan or a wok on high heat. Add oil when the pan is hot. Then toss in minced garlic. Cook it until turns golden brown.
2) Reduce to medium high heat, add oyster sauce, sugar and soy sauce and cook them for about 1 minute.
3) Add beef, potato starch into the pan. Stir well and cook for about 2-3 minutes until the beef turn lightly brown. Add some water if the sauce gets thick (from potato starch).
4) Then add green bean and carrot. Cook until they turn a little soft.
5) Add bell peppers, cook 3-4 minutes. Add more soy sauce, oyster sauce or sugar if needed.
6) Add onion and black pepper, cook 2 minutes. Do not overcook onion, keep it a little crispy.

This is a preview of Cha Mteh Plaok Sach Ko. Read the full post (276 words, 3 images, estimated 1:06 mins reading time)
May 29th, 2008 | Category: Cambodian stir fry, Cha Mtes Plaok Sach Ko, Khmer food | 2 comments

Holidays Food

Holidays have just ended today. Very short indeed but it was fun and relaxing. It helped my mind from thinking about problem back home (Cambodia). One of my siblings family came and we ate the food that I made. I wish I could share my food with my Khmer sisters and brothers. I was thinking of them while eating.

Khmernoodlesoup_0
Ka Taev Tirk: Khmer noodle soup with meat ball, shrimp, tendon, sliced beef, puoh koh topping. Garnished with ji-krohom, ji pala, ji van-suy, green onion, fried garlic, bean sprout and black pepper. Yum yum…

 mysushi_0
This is sushi, I made it for the first time, I didn’t roll it well. The shape was a bit crooked.  Well,everyone liked it, so it must have been good.

 MyKaisendon_0
This is Kaisen_don. It’s a combination of fresh raw seafood covered with a bowl of sushi rice. Seafood includes, cooked shrimp, tuna, scallop, salmon, hamachi(yellowtail), masago(fish egg), uni(sea urchin), garnished with  daikon kaiware (raddish sprout), wasabi, and chopped nori.

Permanent link to this post (165 words, 3 images, estimated 40 secs reading time)
January 1st, 2008 | Category: Japanese food, Khmer food, holiday | 9 comments