Liger Senior Cookbook

100 stir fried noodles 101
Rice & Noodle

STIR FRIED YELLOW NOODLES

INGREDIENTS (SERVES 8)

»» 2 kg fresh yellow noodles »» 1 ½ tablespoon fish sauce
»» 500g chicken breast or »» 3 tablespoon peanut
pork shoulder, thinly sliced butter
»» 500g Chinese broccoli, »» 5 tablespoons chili sauce
peeled and sliced »» 1 ½ tablespoon oyster
»» 1 broccoli, cut into florets sauce
»» 1 carrot, sliced »» 1 ½ tablespoon soy sauce
»» 100g babycorn, cut in half »» 3 teaspoon chicken
length-ways powder
»» 500g Chinese long »» 4 teaspoon sugar
cabbage, shredded »» ½ teaspoon pepper
»» 100g beansprouts »» ½ teaspoon salt
»» 5 cloves garlic, minced »» 4 tablespoons water
»» 2 tablespoons cooking oil »»

DIRECTIONS

1. Prepare vegetables and meat as per ingredients Cool
2. Separately blanch Chinese broccoli stems (keep leaves History
aside), carrots and broccoli florets In 2005, a team of
3. Prepare all seasonings by mixing in a bowl archaeologists working
4. Heat oil in wok in China reported finding
5. Add minced garlic, and fry until browned an earthenware bowl that
6. Add sliced meat, and fry until browned contained noodles dating
7. Add blanched carrots & broccoli, and stir fry for back to 10,200 BC
30 seconds
8. Add blanched Chinese broccoli stalks, and fry for 30
seconds
9. Add babycorn, and stir fry for 30 seconds
10. Add beansprouts, and fry for 30 seconds
11. Add yellow noodles, and stir well
12. Add water and prepared seasonings, then stir well
13. When hot, turn off the heat, then serve

Salad & Vegetables

Vegetables are very healthy for us. Some kids
don’t really like vegetables, so their parents have
to urge them to eat vegetables. Vegetables are
used to make salads. There are lots of salads that
we can prepare. In this section, you will learn how
to make delicious and healthy salads that every-

one will love.

104 Chicken Pasta Salad
Salad
CHICKEN, HONEY & MUSTARD PASTA
SALAD

INGREDIENTS (SER VES 4) DIRECTIONS

SALAD »» ½ kg chicken breast 1. Begin by poaching the chicken breasts for approx.
»» 300g cherry tomatoes, 12 minutes
DRESSING 2. When cooked, drain and leave to cool
halved 3. Prepare the vegetables as per ingredients
»» 100g lollo rosso lettuce, 4. Boil the pasta in salted oiled water; follow the
package directions for cooking times
shredded 5. When cooked, refresh in cool water, and leave to
»» 30g coriander, roughly drain
6. Prepare the dressing by simply mixing all prepared
chopped ingredients together in a separate bowl
»» 2 spring onions, thinly 7. When chicken breast is cool, shred the meat by
hand
sliced 8. In a large bowl, mix all the ingredients together
»» 30g fresh mint leaves, carefully, then serve

picked
»» 1 cup mayonnaise
»» 1 teaspoon French

mustard
»» 1 teaspoon wholegrain

mustard
»» 2 garlic cloves, minced
»» 1 tablespoon honey
»» 1 ½ teaspoons cider

vinegar
»» 1 teaspoon paprika
»» ½ teaspoon salt
»» ½ teaspoon pepper
»» 1 tablespoon L & P

Worcestershire sauce

PASTA »» ½ packet pasta Fun Fact
»» 2 liters water Around the world, there
»» 1 tablespoon salt are around 600 different
»» 1 tablespoon olive oil shapes of pasta

106 green papaya salad 107
Salad
GR E EN PAPAYA S AL AD

INGREDIENTS (SER VES 4) DIRECTIONS

»» 1 medium-sized green 1. Peel the papaya, and cut in half length-ways,
papaya scrape out the seeds with a spoon, and finely
shred the flesh using a hand grater
»» 2 small red chilies, 2. Prepare vegetables as per ingredients
remove seeds and sliced 3. Crush the garlic, shallots, chillies and salt together in
a large pestle & mortar
»» 4 long beans, sliced 4. Add the shredded papaya a little at a time, and
»» 3 tomatoes, cut into pound until it becomes soft
5. Add the sliced beans and tomatoes and lightly
wedges crush
»» 1 shallot, finely sliced 6. Season with fish sauce, sugar and lime juice
»» 2 cloves garlic, minced 7. Transfer the salad to a serving dish and sprinkle
»» 2 limes, juiced with crushed peanuts
»» ½ teaspoon sugar
»» ½ teaspoon fish sauce
»» 2 tablespoons roasted

peanuts, crushed

CoCooloTlipTip
PaTprayyga’rsilslienegdtshaereegegdpiblalen,ts
altohnouagbhartbheeqirupeefpopreary
flasvmoroiksysotamsteewhat bitter

108 green mango salad 109
Salad

GREEN MANGO SALAD

INGREDIENTS (SER VES 4 ) DIRECTIONS

»» 2 green mangoes, 1. Prepare dressing by melting palm sugar in a
peeled and grated cooking pot

»» 2 carrots, peeled and 2. When palm sugar has turned dark brown, add sweet
grated/julienned chili sauce and vinegar

»» 20g Thai basil, picked 3. Stir in other seasonings, then add shallots, chili and
»» 1 tablespoon roasted garlic, then leave to cool

peanuts, crushed 4. Prepare vegetables as per ingredients
»» 1 handful coriander, 5. Place prepared vegetables in a mixing bowl
6. Add dressing, and stir.
picked
»» 1 shallot, finely sliced Add more to taste if necessary
»» 2 cloves garlic, minced
DRESSING »» 2 tablespoons palm

sugar
»» ½ small chili, thinly

sliced
»» ¼ cup sweet chili

sauce
»» 1 tablespoon vinegar
»» 1 teaspoon chicken

powder
»» ½ teaspoon sugar
»» ½ teaspoon fish sauce

SCcoieonlceTTipip
A 100 g (3.5 oz) serving of
rawTrymgarnilglinoghtahse6e5gcgaplolarinetss
anodnaabboaurtbheaqlfutehfeovr iatamin
C fsomuonkdyintaostreanges. Mango
contains more vitamin A
than most fruits.

Slow-Cooked

A slow cooker is an electric cooking utensil that
uses low temperature compared to other cooking
methods, such as baking, roasting, boiling or fry-
ing. If you start in the morning, your dinner will be
ready after cooking all day. This section will show

you some delicious slow-cooked recipes.

112 chicken casserole 113
Slow Cooked

SLOW COOKED CHICKEN CASSEROLE

INGREDIENTS (SER VES 4) DIRECTIONS

»» 4 whole chicken legs 1. Soak red kidney beans in water overnight
»» 200g red kidney beans, 2. Once soaked, drain, then boil for 30 minutes
3. Drain, and place in slow-cooker pot
soaked overnight 4. Prepare all vegetables as per ingredients
»» 800g red tomatoes, diced 5. Cut raw chicken legs into 2, and lightly season
»» 6 cloves garlic, minced with salt and pepper
»» 1 small onion, diced 6. Heat 2 tablespoon oil in a frying pan, then brown
»» 1 small carrot, diced chicken legs on high heat
»» 4 cups water 7. When browned place in slow-cooker pot with
»» 55g tomato paste beans
»» 1 teaspoon salt 8. Using the same pan, heat remaining oil (if needed)
»» 1 teaspoon chicken 9. Add garlic and onions, and fry for 1 - 2 minutes
10. Add and carrots, and continue to cook for 1
powder minute
»» ½ teaspoon pepper 11. Add diced tomatoes, cook for 2 minutes, then add
»» 3 tablespoons cooking water, seasonings & tomato paste
12. Bring tomato sauce to a boil
oil 13. Once boiled pour tomato sauce over browned
chicken in slow-cooker pot, then lightly stir
14. Liquid should just cover chicken. If level is too low,
add more water VaCroiaotlioTnips
15. Cook on low for 6 hours or high for 3 hours Instead of using
16. Serve with rice or potatoes bTeryangsr,iltlrinyigngth e eggplants
aodndainbgasrwbeeqeutceofronr a
smoky taste

114 pulled pork 115 Sesame Beef
Slow Cooked Slow Cooked

PULLED PORK SESAME BEEF

DIRECTIONS INGREDIENTS (SERVES 4)

INGREDIENTS (SERVES 4) DIRECTIONS 1. Season the beef with salt and pepper »» ½ kg beef leg joint
2. Heat oil in a frying pan »» 15g ginger, peeled & grated
»» ½ kg pork shoulder 1. Season the pork shoulder with chili 3. When hot, brown the beef on both sides. »» 3 cloves garlic, minced
»» 1 onion, finely chopped powder, paprika, salt and pepper Approx. 2 - 3 minutes on each side »» 1 onion, diced
»» 2 cloves garlic, minced 2. Heat oil in frying pan 4. When browned, place in the slow-cooker »» 3 tablespoons sesame seeds
»» ½ cup barbeque sauce 3. When hot, brown the pork shoulder on 5. Prepare all vegetables as per ingredients »» 3 tablespoons beef stock
»» ¼ cup apple cider vinegar both sides. Approx. 2 - 3 minutes on each 6. Mix all other ingredients together in a »» 4 tablespoons honey
»» ¼ cup chicken stock side mixing bowl »» 2 tablespoons soy sauce
»» 2 tablespoons brown sugar 4. When browned, place into the slow-cooker 7. Once mixed, place in slow cooker with beef »» 2 tablespoons sesame oil
»» 1 teaspoon French mustard 5. Prepare all vegetables as per ingredients 8. Cook on low for 4 - 6 hours, until beef »» 2 tablespoons rice wine vinegar
»» 1 teaspoon L & P Worcestershire 6. Place all other ingredients into a bowl, and falls apart easily »» 2 ½ teaspoons tomato paste (or
mix well 9. When cooked, remove the beef from the
sauce 7. Add to the slow-cooker, and stir slow cooker, and shred the meat on a ketchup)
»» 1 teaspoon chili powder 8. Cook on low for 4 - 6 hours, until pork falls tray using two forks »» 2 ½ teaspoons brown sugar
»» 1 teaspoon paprika apart easily 10. To thicken the sauce, carefully place into »» 1 teaspoon cooking oil
»» ½ teaspoon dried thyme 9. When cooked, remove the pork from the a saucepan, and boil for 4 - 6 minutes to »» 4 burger buns
»» 5 dashes tabasco sauce slow cooker, and shred the meat on a tray reduce
»» 2 tablespoons honey using two forks 11. Return the shredded beef to the slow
»» 1 pinch salt 10. To thicken the sauce, carefully place into a cooker, and stir in the reduced sauce
»» 1 pinch pepper saucepan, and boil for 4 - 6 minutes to 12. Top with remaining sesame seeds.
»» 1 teaspoon cooking oil reduce 13. Served in a toasted burger bun with
»» 4 burger buns 11. Return the pulled pork to the slow cooker, colelsaw, french fries or simply with rice
and stir in the reduced sauce
Variations 12. Served in a toasted burger bun with
colelsaw, french fries or simply with rice
Instead of serving the
pulled pork in a burger
bun, try eating it my rice

Meatless

Inspired the introduction of “Meatless Monday”,
and focusing on vegetarians.

It is very healthy to eat a lot of vegetables and
limit the amount of meat we consume.

This section will help you cook some delicious
vegetarian recipes.

118 Veggie cakes 119
Meatless

VEGGIE CAKES

INGREDIENTS (MAK ES 12) DIRECTIONS

FOR BREADING »» 2 kg potato, diced 1. Soak red kidney beans in water overnight
»» 500g carrot, grated 2. Once soaked, drain, then boil for 40 - 45 minutes, until
»» 1 can sweetcorn
»» 500g white cabbage, they are soft
3. When cooked, drain and leave to cool
shredded 4. Boil the potatoes in salted water for around 12 - 15
»» 200g leeks, sliced
»» 50g kidney beans, minutes, or until soft
5. When cooked, drain then mash
mashed 6. Mash red kidney beans separately, then mix with
»» 4 spring onions, thinly
mashed potatoes
sliced 7. Prepare all vegetables as per ingredients
»» 1 teaspoon cumin 8. Add raw prepared vegetables to potato mixture in a
»» ½ teaspoon paprika
»» ½ teaspoon chili large bowl, and season
9. Form round patties with your hands, and chill in
powder
»» ½ teaspoon salt fridge for around 10 minutes
»» 1 teaspoon pepper 10. Prepare 3 bowls. 1 with flour, 1 with beaten egg
»» 4 tablespoons cooking
and the other with panko breadcrumbs
oil 11. Dip chilled patties into flour, then into beaten egg
»» 2 eggs, beaten
»» 1 cup flour to coat, lastly into the breadcrumbs
»» 1 cup panko 12. If veggie cakes are not completely coated in bread-

breadcrumbs crumbs, try dipping into beaten egg again, then back
into breadcrumbs
13. Gently shallow fry veggie cakes until crispy and golden, VaCrioatoiol nTsip
and hot in the center (about 2 - 3 minutes on each side) You can eat this as a
buTrrgyegr,riollrinbgy tihtseelefgwgipthlaants
saolanda barbeque for a

smoky taste

120 vege tarian curry 121
Meatless

VEGETARIAN CURRY

INGREDIENTS (SERV ES 6) DIRECTIONS

»» 300g carrots, diced 1. Prepare all vegetables as per ingredients
»» ½ cauliflower, into florets 2. Soak dried chillies in cold water for 5 minutes
»» 200g potato, peeled & 3. When soft, remove seeds and storks of chilies
4. Blend soaked chilies with Khmer spices and 125ml
diced
»» 300g sweet potato, coconut milk
5. Heat oil in wok, and add spice mixture, cook for 2
peeled & diced
»» 100g long beans, sliced minutes
»» ½ red pepper, remove 6. Add ginger & carrot, then cook for 3 minutes
7. Add potato, then bring to the boil
seeds & diced 8. Then add peppers and sweet potatoes, and cook for 2
»» ½ green pepper, remove
minutes
seeds & diced 9. Add cauliflower and long beans, then cook for
»» 25g ginger, peeled &
2 minutes
sliced 10. Add coconut milk, and cook for 6 - 8 minutes
»» 20g dried chili 11. Add all seasonings with palm sugar, and stir
»» 500ml coconut milk 12. Test vegetables are soft, and curry is sweet, salty and
»» 50g Khmer spices
»» 2 tablespoons palm spicy, then serve with rice or bread

sugar
»» 1 teaspoon salt
»» 2 teaspoons chicken

powder
»» 1 tablespoon fish sauce
»» 1 tablespoon oil
»» 2 cups water

CoCooloTlipTip
ptaInrruesoTeKremrnpcaysuoonalgerksdbrrefyieatalllntfrianPobtslrgreyto qet1vchui1onee0mc,efe5omg,5rgte3haprpeclairaaenllmts

122 carrot soup 123Egg Foo Yung
Meatless Meatless
EGG FOO YUNG
CARROT SOUP

INGREDIENTS (SERVES 4) DIRECTIONS

»» 4 carrots,diced 1. Heat oil in a saucepan
»» 10g ginger, finely sliced 2. Add onion, garlic, chili and ginger, then fry
»» 1 onion, diced for 30 seconds
»» 2 cloves garlic, sliced 3. Add diced carrot and stir for 1 minute on
»» 1 small red chili, remove seeds low heat
»» 1 small bunch coriander 4. Add milk and half water, then boil and
»» 500ml coconut milk cook until the carrot is soft
»» 2 cups water 5. Blend soup in blender
»» 1 pinch salt 6. Add the remaining water if too thick
»» 1 pinch pepper 7. Season with salt and pepper
»» 1 tablespoon cooking oil

DIRECTIONS INGREDIENTS (SERVES 4)

1. Prepare all vegetables as per ingredients »» 8 chicken eggs
2. Beat the eggs in a mixing bowl »» 1 onion, finely diced
3. Add chopped vegetables, and all »» 2 spring onions, sliced
seasonings »» 100g celery, grated
4. Heat 1 tablespoon oil in a pan »» 50g bean sprouts
5. Pour in ¼ egg mixture »» 100g straw mushrooms, sliced
6. Cook for 1 ½ minutes, then flip »» 1 tablespoon soy sauce
7. Cook both sides until golden brown »» ½ teaspoon chicken powder
8. Repeat the above 4 steps 3 more times »» ½ teaspoon fish sauce
»» ¼ teaspoon pepper
»» 1 teaspoon sugar
»» 1 pinch salt
»» 4 tablespoons cooking oil

124 Swee t potato mash 125potato cake
Meatless Meatless
SWEET POTATO & CARROT MASH
POTATO CAKE

INGREDIENTS (SERVES 4) DIRECTIONS

»» 500g sweet potatoes, peeled and 1. Prepare the vegetables as per ingredients
diced (make sure they are all of a similar size)
2. Boil water in a large cooking pot, and add
»» 500g potatoes, peeled and diced salt
»» 500g carrots, peeled and diced 3. First boil a pan of water
»» 100g butter, melted 4. Add the carrots and boil for around 3
»» 1 teaspoon salt minutes
»» 1 teaspoon pepper 5. Then add the potatoes, and cook for a
»» ½ cup milk further 3 minutes
6. Lastly, add the sweet potato into the
cooking pot, and boil all of the vegetables DIRECTIONS INGREDIENTS (SERVES 4)
for a further 6 - 8 minutes (or until soft)
7. Drain vegetables and discard water 1. Preheat oven to 180*c »» 1.5kg potatoes, peeled and thinly sliced
8. Using a potato masher, mash all the »» 1 onion, finely sliced
vegetables until pureed 2. Melt butter in a small saucepan »» 115g butter, melted
9. In a separate saucepan, melt butter and
milk together 3. Use butter to grease a round tin »» 1 pinch salt
10. Add the melted butter, milk & seasonings 4. Layer the thinly sliced potato inside the tin in a »» 1 pinch pepper
11. Mix well, then serve
circular direction

5. With each layer add finely sliced onion on top of

potato

6. Brush each layer with melted butter

7. Season with salt and pepper

8. Repeat above steps until tin is full

9. Top layer should be potato only

10. Brush top layer with butter

11. Cover with foil

12. Baked in preheated oven for 1 - 1½ hours

13. If needed, crisp under a grill for a golden brown finish

PI C T U R ED H E RE ARE T HE I N C R E DIBLY H A R D-W OR KIN G AU TH OR S OF THIS
AMA ZING CO O K B O O K : ( L E F T TO R IG H T) MAT TH E W LE E (H E A D CHEF),
MA K A R A P OY, S AMADY S E K , MA LIK A CH A N R ITH, S R E YN E A N G OUN,
T H AT H INY T E P, J AN K RI E GE R (LE A R N IN G FACILITATOR ), DAVITH C HAN,
SO M P HORS YU N, S AM NA N G S IN OE U N N U ON & VU THY VE Y.