Recipes

Cambodian Favourites

Pahet (Fishcakes)
½ kg of white fish pieces
4 stalks lemon grass, very thinly sliced
½ teaspoon ground turmeric
3 garlic cloves
2 tablespoon plain flour
Salt and black pepper
2 eggs
vegetable oil for frying

Place all the ingredients, apart from the oil, in a food processor and process until well combined and sticky. Using lightly floured hands, shape the fish mixture into patties. Heat the oil in a large frying pan and fry the fishcakes in batches for 3 to 4 minutes on each side or until golden brown and cooked through. Drain on kitchen paper and serve hot with dipping sauce of choice – ( see below)

Mouan Ang (Grilled Chicken)
1 Tablespoon vegetable oil
2 Tablespoon sugar
4 garlic cloves, crushed
4 Tablespoon soy sauce
Salt and black pepper
4 chicken thigh pieces

Place oil, garlic, soy sauce, sugar and pepper and salt in a shallow dish and mix well. Add the chicken and turn to coat, rubbing the mixture into the flesh. Cover with gladwrap and marinate for 1 hour.
Preheat the grill or barbeque plate to hot and cook for 20 to 25, turning from time to time or until the chicken is cooked through and browned on all sides. Serve with dipping sauce of choice– ( see below)

Tirk khngay (Ginger fish dipping sauce)
¼ Cup fresh limejuice. (Approximate 2 small limes)
¼ Cup hot water.
¼ Cup sugar.
¼ Cup fish sauce.
1/3 Cup fresh ginger. Grated.
2 Gloves fresh garlic. Minced. Option.
Red chillies. Chopped. (To your taste - 1 mild, 2 hot, 3 burning !)

Mix all ingredients together in a bowl. Stirs well and serve.

Laos Favourites

Larb (Spicy Minced Pork Salad – can also be made with chicken)
1 tbsp Peanut oil
2 stems Lemon grass (use only the white parts)
2 Fresh green chillies (finely diced)
500 gm Minced pork
1/4 cup Lime juice
2 tsp Lime rind
6 tsp Chilli sauce (not sweet chilli)
1/3 cup Coriander leaves (chopped)
1/4 cup Mint (chopped)
1 small Red onion (finely sliced)
1/3 cup Unsalted peanuts (roasted)
1/4 cup Crisp fried garlic
Lettuce leaves (for garnishing)

Heat the oil in your wok and stir fry the chillies, pork and lemon grass till pork is still lightly cooked
Remove to a bowl and cool
Save a small amount of the rest of the ingredients and fold the remainder through the pork
Serve on a bed of lettuce leaves and sprinkle the saved ingredients over the top

Laap (Beef salad)
Ingredients
425 gm Beef
1 Lemon (or lime) juiced
2-3 tsp Fish source
1-2 tsp Fried ground rice * see below
5-6 Mint leaves (minced)
1 clove Garlic (chopped)
1 sprig Parsley (minced)
1 Green onion (chopped)
2-3 Fresh chili (diced)
Salt and black pepper (adjust to taste)

Sauté beef lightly in oil
Slice into small pieces and put into a large bowl
Add lemon or lime juice and combine
Add fish sauce and ground rice and mix
Season with salt and pepper
Just before serving, add mint, garlic, parsley, green onions and chilis
*This adds a fantastic flavour to the Laap but can be a pain to make – easier to buy at local Asian grocery store.

Gang Pit (Red Curry Chicken)
2 tbsp Olive oil
1/2 tbsp Red curry paste
½ kg Boneless chicken breast (cut into bite-size pieces)
1 tsp Salt
2 Tbsp Fish sauce
1 Tbsp Sugar (optional)
1 can Coconut milk
4 Kaffir lime leaves (optional)
½ kg Green beans (cut into 1 inch pieces)
1 can Sliced bamboo shoots (rinsed and drained)
½ kg small asian eggplants (peeled and cubed)
2 shallots (cut 1 inch long)
1 cup Basil leaves

Heat a wok with oil on high heat and add curry paste and mix well for 1 minute
Add chicken and stir constantly 3 minutes
Add salt, fish sauce, and sugar and stir constantly another 3 minutes, allowing the chicken to absorb the flavor
Add coconut milk and kaffir lime leaves and stir well and bring to a boil
Add green beans and bamboo and stir well, cover, and cook 3 minutes
Add eggplant and stir well then cover and cook 3 minutes
Add scallions and basil and stir well and transfer to a serving bowl
Serve with rice, lettuce of any kind and cucumber