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Our Country: Culture: Recipes Bay Pumm - Fried Rice 2 bowls steamed rice ½ cup bacon ½ cup chicken 5 cloves garlic, chopped 5 shallots, chopped ½ teaspoon salt ¼ teaspoon black pepper 1 Tablespoon fish sauce oil for frying Boil the bacon and chicken until cooked, then cut the bacon into strips and the chicken into small cubes. Heat the oil in a wok or deep sided frying pan and brown the garlic and shallots. Add the chicken and bacon and cook together for a few minutes. Add the rice, mix well and season with the salt, pepper and fish sauce. Arrange on a serving plate, garnish with parsley and serve with lime slices or pickled vegetables. 
Cucumber Salad4 cucumbers, peeled 1 teaspoon salt 1 teaspoon sugar 1 Tablespoon rice wine vinegar 1 clove garlic, minced 4 Tablespoons soy sauce 1 Tablespoon sesame oil few drops chilli sauce Cut the cucumbers in half length-wise. Sprinkle salt on the cut sides, then place cut side down on paper towels to drain. Leave for half an hour, then pat dry with more paper towels. Slice the cucumbers into ½ inch pieces and place them in a large bowl. In a small bowl or jar, combine the remaining ingredients. Sprinkle the dressing on the cucumbers and toss to coat. Allow to sit for 1 hour before serving. Hot and Sour Mushroom Soup 3 cups vegetable stock 1 teaspoon Tabasco sauce 1 inch lemon grass, finely chopped 3 Kaffir lime leaves, torn into pieces (or use a piece of lime peel) 1 teaspoon sugar 2 Tablespoons lemon or lime juice 50g oyster mushrooms, separated into pieces (or use whole button mushrooms) 2 small fresh red chillies, split open Coriander leaves to garnish In a large saucepan, bring the vegetable stock to the boil. Add the remaining ingredients, and simmer, stirring, until the mushrooms are just cooked. Pour into serving bowls and decorate with coriander leaves. Chha Sach Ko M'reah Preou - Stir-fry beef with basil 200g beef tenderloin, sliced thinly 3 cups basil leaves 6 cloves garlic, crushed 1 Tablespoon oyster sauce 1 Tablespoon soy sauce 1 Tablespoon sugar 3 Tablespoons water 1 red capsicum, sliced thinly 1 green capsicum, sliced thinly oil for frying Heat the oil in a wok or large frying pan, add the crushed garlic and cook over a medium heat until light brown. Add the sliced beef and brown quickly, then add the sauces, sugar and water. Simmer over a low heat for 10-15 minutes. When the beef is cooked, turn off the heat and mix in the basil leaves. Serve very hot with steamed rice, and garnished with the sliced red and green capsicum. Pro het trei - Fish Cakes 3 sticks fresh lemongrass, chopped 1 Tablespoon sugar ½ teaspoon salt 2 teaspoons fish sauce 3 cloves garlic, peeled and crushed ½ teaspoon tumeric 450g boneless white fish oil for frying Crush the lemongrass in a mortar and pestle, or grind it in a coffee grinder. Cut the fish into chunks and put it in a food processor with the crushed lemongrass and all the other ingredients. Process the mixture until it is well chopped but not smooth. Using wet hands, form the mixture into about 20 small patties. In a frying pan, heat enough oil to generously cover the bottom. When the oil is moderately hot, fry the fish cakes until they are golden, turning once. Be careful not too overcook the cakes or they will be tough. Serve hot with steamed rice, lemon wedges and chilli sauce. Alternative: Instead of frying the fish cakes, form the fish mixture into small balls and steam them above boiling water for several minutes or until cooked. Kuay Namuan - Bananas in coconut milk 8 large ripe bananas 2 cups coconut milk 2 Tablespoons sugar Peel the bananas and cut them into 3 or 4 pieces. Mix the sugar and coconut milk together and simmer them until they are thick and creamy. Add the bananas and cook gently until they are soft but not mushy. Serve warm. Damnapp Svay - Mango Puree (like a fruit leather) 6 cups ripe mango, cut into small pieces (or use banana, pineapple, taro or pumpkin) 350g palm sugar 1 Tablespoon salt banana leaves or baking sheets Put the fruit, palm sugar and salt in a large bowl and mix well. Transfer it to a brass pot (not aluminium as it would taint the fruit) and stir frequently over a low heat until the mixture thickens. Clean the banana leaves or baking sheets and use a spoon to spread thin circles of fruit mixture onto them. Leave to dry in the sun for 3 to 4 days, turning them over so they dry on both sides. Alternatively dry on the baking sheets in a low oven. Eat the damnapps as a sweet snack. Jek Kearn - Banana Fritters 2 medium-sized ripe bananas, mashed ¾ cup self-raising flour ¼ cup cornflour 1 egg 1/3 cup sugar oil for deep frying Mix all the ingredients together to form a batter. Heat the oil in a wok or deep fryer until only moderately hot. Drop half-tablespoons of batter into the hot oil. The fritters will sink, then puff and rise to the surface. As they brown, turn them over with a slotted spoon. When the fritters are a deep chestnut brown (about 5 minutes), lift one out and break it open. If it is still sticky in the middle, put it back and cook the fritters for a little longer. When they are all cooked, lift them out and drain them on paper towels. Serve hot alone or with cream or ice-cream.
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copyright worldvision 2003
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