Cambodia: A Cambodian Cookbook with Delicious Cambodian Recipes

122 Pages·2019·8.198 MB·English

by  BookSumo Press

Cambodia
A Cambodian Cookbook with
Delicious Cambodian Recipes
(2nd Edition)
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
1
LEGAL NOTES
All Rights Reserved. No Part Of This Book May Be Reproduced Or
Transmitted In Any Form Or By Any Means. Photocopying, Posting Online,
And / Or Digital Copying Is Strictly Prohibited Unless Written Permission
Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s
Text Is Permitted For Use In Reviews Written For The Public.
2

Table of Contents
71 . . . . . . . . . .Cambodian Spring Roll Bowls
7 . . . . . . . . . . .11 Happy Stew
72 . . . . . . . . . .Koh Kong Glazed Banana Skillet
8 . . . . . . . . . . .Cambodian House Fried Rice
73 . . . . . . . . . .Cambodian Tapioca Alternative: (Sago)
9 . . . . . . . . . . .Garlic and Lime Shrimp Wok
74 . . . . . . . . . .Chicken Curry with Mango Pepper Salsa
10 . . . . . . . . . .Cambodian House Fried Rice
77 . . . . . . . . . .Chicken & Saucy Noodles
13 . . . . . . . . . .Emperors of Cambodia Corn
78 . . . . . . . . . .Khmer Shrimp Wok
14 . . . . . . . . . .Cambodian Beef Skewers
79 . . . . . . . . . .Tofu Salad with Jalapeño Vinaigrette
15 . . . . . . . . . .Chili Ginger Chicken Wings
80 . . . . . . . . . .Hot and Spicy Veggie Combo Platter
16 . . . . . . . . . .Cambodian Salad Honey Tomato Cucumber
81 . . . . . . . . . .Cambodian Gazpacho Soup
17 . . . . . . . . . .Pan Seared Halibut Cambodia
82 . . . . . . . . . .Cambodian Beef Kabobs
18 . . . . . . . . . .Coconut Vanilla Cambodian Custard
83 . . . . . . . . . .Authentic Chicken and Jasmine Soup
21 . . . . . . . . . .Kabobs Khmer
84 . . . . . . . . . .Sweet and Sour Soup Cambodian Style
22 . . . . . . . . . .Cambodian Salad II: Sesame Cucumber
86 . . . . . . . . . .Cambodian Inspired Tenderloins
23 . . . . . . . . . .Pink and Green Stir Fry
87 . . . . . . . . . .Apricot and Asparagus Wok
24 . . . . . . . . . .Cambodian Inspired Chicken Wings
88 . . . . . . . . . .Cambodian x Mexican Skillet
25 . . . . . . . . . .Catfish Skillet
91 . . . . . . . . . .Cambodian Tri-Tip Stir Fry
26 . . . . . . . . . .Egg Rolls Kampuchea Krom
92 . . . . . . . . . .4-Ingredient Pumpkin Boat
27 . . . . . . . . . .Wat Koh Sauce
93 . . . . . . . . . .Prey Veng Spring Rolls
28 . . . . . . . . . .Asian Backyard Chicken Thighs
94 . . . . . . . . . .Cambodian Breakfast Frittatas
31 . . . . . . . . . .Cambodian Banana Bites
95 . . . . . . . . . .Lemongrass Spice Paste Skillet
32 . . . . . . . . . .Cambodian Noodle Soup
96 . . . . . . . . . .Kumquat Spritzers
33 . . . . . . . . . .Cambodian Chicken Pesto
97 . . . . . . . . . .4-Ingredient Coconut Glaze
34 . . . . . . . . . .How to Grill Tofu Asian Street Style
98 . . . . . . . . . .Tapioca Kampot
35 . . . . . . . . . .Tuesday’s Asian Sirloin
101 . . . . . . . . .Ribs Cambodian
36 . . . . . . . . . .Sautéed Beef with Cucumbers and Onions
102 . . . . . . . . .Egg Rolls Kampong
37 . . . . . . . . . .How to Make a Cambodian Curry Sauce
103 . . . . . . . . .How to Mince Chicken Asian Style
38 . . . . . . . . . .Southeast Asian Coffee Cakes
104 . . . . . . . . .Delightfully Cambodian Basil Chicken
39 . . . . . . . . . .White Fish with Lime Ginger Spice Mix
105 . . . . . . . . .A Pizza from Cambodia
40 . . . . . . . . . .Min Song’s Custard
106 . . . . . . . . .Spicy Cambodian Pasta
41 . . . . . . . . . .Palm Papaya Curry
107 . . . . . . . . .Fried Chicken from Cambodia
42 . . . . . . . . . .Cambodian Street 280 Curry
108 . . . . . . . . .Spicy Lime Shrimp
45 . . . . . . . . . .Baked Chicken Cambodian
111 . . . . . . . . .Honey Chili and Peanut Noodles
46 . . . . . . . . . .Cambodian Jasmine Rice
112 . . . . . . . . .Maggie’s Easy Coconut Soup
47 . . . . . . . . . .Cambodian Spicy Fruit Salsa
113 . . . . . . . . .Peanut, Jalapeno, and Cucumber Salad
48 . . . . . . . . . .A Fruit Salad in South East Asia
114 . . . . . . . . .Khao Neeo Mamuang: (Sweet Rice)
49 . . . . . . . . . .Spicy Peanut and Onion Salad Dressing
115 . . . . . . . . .Mango Curry Chicken and Rice
50 . . . . . . . . . .60-Minute Cambodian Potato Curry
116 . . . . . . . . .Classical Peanut Sauce
51 . . . . . . . . . .Cambodian Spaghetti
117 . . . . . . . . .Spicy Cambodian Cabbage and Shrimp
52 . . . . . . . . . .Eggplants in Ginger Vinaigrette Glaze
118 . . . . . . . . .Pad Thai Cambodian III
55 . . . . . . . . . .Hot and Spicy Seafood Filets
121 . . . . . . . . .Cambodian Steak BBQ
56 . . . . . . . . . .Cambodian Spicy Peanut Sauce
122 . . . . . . . . .Cambodian Tofu Stir Fry
57 . . . . . . . . . .Fruity Tofu Skillet
58 . . . . . . . . . .Cambodian Spring Rolls I
59 . . . . . . . . . .Mushroom Chicken Masala
60 . . . . . . . . . .Curried Honey and Pear Skillet
61 . . . . . . . . . .Yoon’s Coleslaw
62 . . . . . . . . . .How to Make Fish Sauce
63 . . . . . . . . . .Curried Beef Fillets with Eggplant and Lime
64 . . . . . . . . . .Pineapple Curry Soup
67 . . . . . . . . . .Sweet Oven Roasted Chicken
68 . . . . . . . . . .Chicken Curry Cambodian Style
69 . . . . . . . . . .Cambodian Lunch Box Custard
70 . . . . . . . . . .Ms . Kim’s Buttery Hazelnut Banana’s

11 Happy
Prep Time: 25 mins
Stew
Total Time: 1 hr 45 mins
Servings per Recipe: 4
Calories 617.8
Fat 38.7g
Cholesterol 138.3mg
Sodium 1584.0mg
Carbohydrates 14.3g
Protein 50.9g
Ingredients
2 lb. boneless top round beef, cubed
3 tbsp sugar
1/2 C. peeled sliced ginger root
2 tbsp fish sauce
Spice Paste
1 tbsp mushroom soy sauce
3 dried New Mexico chilies, soaked, seeded
1 tsp salt
and deveined
1 tsp ground pepper
3 garlic cloves, chopped
1 C. chicken broth
1 large shallot, chopped
1 C. green coconut juice
1/2 C. water
1/4 C. tamarind juice
Base
cilantro stem,
5 tbsp vegetable oil
cucumber, slices
Directions
1. In a mini food processor, ass the ginger and pulse until a chopped
2. With your hands, squeeze about 2 tbsp of the juice in a bowl.
3. Add the beef and mix well.
4. Keep aside for about 15 minutes.
5. Meanwhile, for the paste: in a food processor. Add all the ingredients and pulse until
pureed.
6. In a pan, add the oil and cook until heated completely.
7. Add the stir fry for about 2 minutes.
8. Stir in the beef, soy sauce, fish sauce, broth, sugar, salt and black pepper and cook until
boiling.
9. Set the heat to low and cook, partially covered for about 40 minutes.
10. Stir in the tamarind juice and coconut juice and cook for about 19 minutes.
11. Enjoy with a garnishing of the cilantro alongside the cucumber slices.
11 Happy Stew 7
CAMBODIAN
Prep Time: 15 mins
House Fried Rice
Total Time: 25 mins
Servings per Recipe: 4
Calories 871.8
Fat 11.6g
Cholesterol 0.0mg
Sodium 951.7mg
Carbohydrates 170.5g
Protein 18.0g
Ingredients
3 tbsp vegetable oil
1 tsp salt
2 garlic cloves, minced
1/2 tsp sugar
1 onion, chopped
1/4 tsp ground black pepper
1 C. frozen sweet peas
1 tsp sriracha sauce
1 C. carrot, chopped
4 C. jasmine rice
1/4 head cabbage, chopped
1 tbsp soy sauce
Directions
1. In a skillet, heat the oil over high heat.
2. Add the remaining ingredients except the rice and stir to combine well.
3. Add the rice and stir until heated completely.
4. Enjoy hot.
Cambodian House Fried Rice 8
Garlic and Lime
Prep Time: 10 mins
Shrimp Wok
Total Time: 30 mins
Servings per Recipe: 4
Calories 239.9
Fat 8.7g
Cholesterol 214.3mg
Sodium 2707.8mg
Carbohydrates 16.8g
Protein 23.3g
Ingredients
1/2 C. lime juice
1/2 tsp crushed red pepper flakes
1/4 C. sugar
1 1/2 lb. peeled shrimp
1 tbsp salt
minced cilantro
2 tbsp canola oil
1 tsp minced garlic
Directions
1. In a bowl, add the sugar, lime juice and salt and mix well.
2. In a wok, heat the oil over high heat and cook the garlic and chili flakes for about 40-60
seconds.
3. Stir in the sugar mixture and cook for about 4-5 minutes.
4. Add the shrimp and cook for about 3 minutes, without stirring.
5. Now, cook for about 3 minutes, mixing often
6. Enjoy with a garnishing of the cilantro.
Garlic and Lime Shrimp Wok 9
CAMBODIAN
Prep Time: 10 mins
Fish Hot Pot
Total Time: 35 mins
Servings per Recipe: 2
Calories 470.7
Fat 43.0g
Cholesterol 0.0mg
Sodium 1445.8mg
Carbohydrates 23.7g
Protein 6.4g
Ingredients
450 g fish chunked
2 tbsp fish sauce
3 garlic cloves, peeled
1 tbsp brown sugar
1 red onion, chopped
400 g coconut milk
3 cm galangal, peeled and chopped
4 kaffir lime leaves, crushed
2 lemongrass, stalks trimmed and sliced
1 lemon juice
1 tsp turmeric sliced
1 tsp paprika
Directions
1. In a food processor, add the red onion, galangal, garlic, lemongrass, fish sauce, brown sugar,
turmeric, paprika and pulse well combined.
2. Add the coconut milk and pulse well combined.
3. In a heavy bottomed pot, add the pureed mixture and lime leaves and cook until boiling.
4. Set the heat to low and cook for about 9 minutes.
5. Add the fish chunks and cook for about 5 minutes.
6. Stir in the lemon juice and remove from the heat.
7. Enjoy hot.
Cambodian House Fried Rice 10