Liger Senior Cookbook

A COOKBOOK MADE BY LIGER STUDENTS, FOR LIGER STUDENTS

LIGER SENIOR COOKBOOK

DAV I T H C H A N, MA L I K A CHA N R I TH, MAK AR A POY, SAMADY SEK , SAMNANG-
SINOEUN NUON, SOMPHORS YUN, SREYNEANG OUN, THATHINY TEP & VUTHY VEY

LIGER’S SENIOR GENERATION STUDENTS WILL BEGIN COOKING BY THEMSELVES,
BUT NOT ALL STUDENTS KNOW HOW TO COOK, RIGHT?

SO THEY NEED SOME GUIDANCE TO HELP THEM. THAT IS WHY THIS BOOK WAS
C R E AT E D.

THIS BOOK CONTAINS FOOD ST YLES FROM BOTH KHMER & WESTERN
CUISINES. A GROUP OF NINE STUDENTS WORKED EXTREMELY HARD TO FIND
T HE RECIPES, TE S T TH E M, P H OTOGR AP H T H E M, AN D MAK E S U RE T H IS B O OK
WAS EASY FOR THE STUDENTS TO USE AND COOK BY THEMSELVES. THEY

BR O KE UP TH E S T YL E S O F F OO D IN TO MA NY D IFFE RE N T S E C T IO N S.
THESE DISHES CAN BE COOKED FOR BREAKFAST, LUNCH OR DINNER.

THEY HOPE FROM NOW ON EVERYONE CAN COOK BY THEMSELVES, NO MAT TER
WHERE YOU ARE. ALSO, THEY HOPE THAT THIS BOOK WILL HELP YOU TO COOK

DEL IC I O U S M E A L S F O R YOU R FRIE N D S, FAM ILY, A N D YO U RS E LVE S.
PL EASE TA K E C A R E O F TH I S BO O K IN O RD E R TO PAS S IT TO T H E

NEXT GENERATION.

TABLE OF CONTENTS

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Hygiene, Health
& Safety Tips

Within this section, you are going to learn some very
basic do’s and don’ts in the kitchen.

FOOD HYGIENE

• Prepare and store raw and cooked food separately
• Check ‘use-by’ dates - do not use food after the recommended period
• Wash your hands thoroughly before preparing food, after going to the toilet and after

handling raw meat and eggs
• Always wear protective footwear while cooking
• Keep the kitchen clean - wash worktops and utensils between handling food
• Make sure food is fully cooked - follow instructions carefully. If you reheat food make

sure it is 65 °c or above
• Keep hot food hot and cold food cold - do not leave food out for longer than 4 hours
• Clear and clean as you go

KNIFE SAFETY

• Always cut away from your body when using a knife
• Always use a chopping board
• Always place a non-slip mat under your chopping board
• Keep blades sharp
• Keep knives clean (including handles), slippery handles can cause injuries
• Do not put knives in a sink of soapy water – they may not be seen and accidents can

occur
• Wash and dry carefully, keeping sharp edges aways from your hands
• Do not attempt to catch a knife as it falls
• Wash knives with warm soapy water after each use

FIRE SAFETY

• Do not use water to put out fat and oil fires
• In case of an oil fire, a damp cloth will help if you do not have a fire extinguisher or fire

blanket
• Install a fire extinguisher and fire blanket in the kitchen and know how to use them
• Never leave the kitchen when something is cooking on the stove
• Heat cooking oil carefully and slowly in the right size saucepan to avoid fat splatters
• If a kitchen fire occurs and you don’t feel confident you can put it out, switch off the

appliance, leave the premises and call a staff member to help
• Ensure that all cooking appliances are turned off after use
• Do not wear clothes with loose fitting sleeves
• Keep your tea towels, oven mitts and other flammable items away from the stove or cook-top

Breakfast

Some people say that breakfast is the most
important meal because you need fuel to start the
day. Also, you need your breakfast to be prepared
fast, so you can get to work or school on time. In
this section, there are ways to cook healthy break-

fasts that don’t require much time. You can also
find some breakfast ideas in the rice and noodle

section.

Some Additional Suggestions:

1 White rice and porridge with fried fish/dried fish

2 Rice with pork/pork ribs/chicken/beef/eggs/sausage
3 Noodle soup
4 French toast
5 Cereal with milk or yogurt (with fruit)
6 Fruit salad



10 Crepes
Breakfast

PANCAKES (CRÊPES)

INGREDIENTS (MAKES 12 PANCAKES)

»» 3 cups flour
»» 6 eggs
»» 3 cups milk
»» 6 tablespoons butter, melted
»» 1 ½ cups water
»» ½ teaspoon salt
»» Fruit for topping (i.e.. banana, pineapple, mango,

dragon fruit)
»» Maple syrup or condensed sweet milk for topping

DIRECTIONS

Cool Tip 1. In a large mixing bowl, sift the flour and make a well
Milk gives us calcium 2. In a separate bowl add eggs, milk, melted butter, water and
and protein, which salt, then whisk
makes our teeth and 3. Add egg mixture into flour well, and whisk until smooth
bones stronger 4. Heat frying pan, then lightly grease with an oiled paper
towel
5. When hot, pour a soup ladle and a ½ of batter onto
the pan. Quickly tilt the pan in a circular motion, so that
batter coats the surface thinly and evenly
6. Cook the pancake for about 45 seconds until the bottom is
light brown
7. Loosen with a spatula, flip and cook the other side for the
same time

11P a n c a k e s

Breakfast

AMERICAN PANCAKES

INGREDIENTS (MAKES 12 PANCAKES)

»» 2 cups flour
»» 3 eggs
»» 500ml milk
»» 50g sugar
»» 30g baking powder
»» Fruit for topping (i.e.. banana, pineapple, mango,

dragon fruit)
»» Maple syrup or condensed sweet milk for topping

DIRECTIONS

1. In a large mixing bowl, sift the flour and baking powder
together, then make a well
2. In a separate bowl add eggs, sugar and milk, then whisk
3. Add egg mixture into flour well, and whisk until smooth
4. Heat frying pan, then lightly grease with an oiled paper
towel
5. When hot, place 4 spoonfuls of batter into the pan
6. Cook the pancake for about 45 seconds until bubbles have
formed on the top
7. Using a spatula, flip and cook the other side for the
same time

12 Fried Gr ound Pork with Soy beans
Breakfast

FRIED GROUND PORK WITH SOY BEANS

INGREDIENTS (SERVES 6) DIRECTIONS

»» ½ kg pork shoulder 1. Grind pork in a meat grinder
»» 200g sweet soy beans 2. Mince garlic on chopping board
»» 2 cloves garlic, minced 3. Heat oil in wok
»» 1 teaspoon chicken powder 4. Fry the minced garlic until browned
»» ½ teaspoon pepper 5. Add ground pork, and stir until browned
»» 3 teaspoons sugar 6. Add soy beans, and stir
»» 1 tablespoon oyster sauce 7. Add all seasonings
»» 1 tablespoon fish sauce 8. Cook for 20 minutes, or until pork is cooked
»» 2 tablespoons cooking oil through

Cool Tip
Soybeans are used in
candles, cleaning
products and hair-care
products

13Omele t with Khmer Herbs
Breakfast

OMELET WITH KHMER HERBS

DIRECTIONS INGREDIENTS (SERVES 6)

1. Pick the leaves off the stems of the herb, »» 12 duck or chicken eggs
then set aside »» 100g Khmer herbs (សអំ)្
2. Beat the eggs, then add all seasonings, »» 1 ½ teaspoons sugar
and whisk »» 1 ½ teaspoons chicken powder
3. Add picked leaves to beaten eggs »» 1 ½ teaspoons fish sauce
4. Heat one tablespoon cooking oil in a pan, »» 1 teaspoon salt
then add 2 ladles of egg mixture. »» ½ teaspoon pepper
Fry until brown on one side, then flip over. »» 2 - 3 tablespoons cooking oil
(about 1 min on each side)
5. Serve with chili sauce

14 Khmer Fish Stew
Breakfast
KHMER CARAMELIZED FISH STEW

INGREDIENTS (SER VES 4) DIRECTIONS

»» 1 kg snake-head murrel 1. Prepare all seasonings in a small bowl
fish, cut into darnes 2. Prepare vegetables as per ingredients
3. Heat a cooking pot on the stove
»» ½ kg red tomatoes, 4. Add palm sugar, and stir until dark brown
halved 5. Add garlic, galangal, lemongrass, lime leaves, then stir

»» 25g galangal, peeled & well
roughly sliced 6. Add cut fish and stir carefully
7. Cook until browned, and sugar has coated
»» 2 lemongrass, bruised 8. Add all seasonings and halved tomatoes, stir gently
»» 4 cloves garlic, crushed 9. Add water, and stir again, so not to break fish
»» 175g palm sugar 10. Simmer on low heat for approx. 20 minutes
»» 2 lime leaves 11. Taste and add more seasonings if required, then serve
»» 1 litre water
»» 2 teaspoons chicken

powder
»» ½ teaspoon salt
»» ½ teaspoon pepper
»» 2 tablespoons fish sauce



16 Chicken Porridge
Breakfast
KHMER CHICKEN PORRIDGE

INGREDIENTS (SERVES 6)

»» ½ chicken Accompaniments
»» 100g pork liver
»» 200g raw white rice »» Sawtooth coriander herb
»» 2 liters water »» Bean sprouts
»» 2 teaspoons chicken »» Chinese fried donut
»» Lime juice
powder »» Crispy fried minced garlic
»» 1 teaspoon salt
»» 1½ tablespoons sugar
»» 1 tablespoon fish sauce

DIRECTIONS

1. Boil 2 liters water in a large cooking pot
2. Remove the skin from the chicken, and discard
(optional)
3. Add chicken to boiling water, and cook for 20 - 25 mins
4. Remove chicken, check temperature. Keeping the
stock
5. Leave chicken to cool, then debone
6. Poach liver separately for 6 - 8 minutes
7. Remove liver and slice (discard water)
8. Bring the remaining chicken stock (1 liter) to boil
9. Wash the rice
10. Add washed rice to chicken stock
11. Boil porridge until rice is soft. Approx 10 - 12 mins
12. Add all seasonings, and stir
13. Add debone chicken and sliced pork liver
14. Top with accompaniments, then serve

Nutritional
Value per 100 g

Cooked Pork Liver
Sodium - 80 mg
Potassium - 240 mg
Calcium - 100 mg
Iron - 15 mg

18 Cracked Rice
Breakfast

CRACKED RICE WITH FRUIT & RAISINS

INGREDIENTS (SERVES 4) DIRECTIONS

»» 1 cup brown rice 1. To crack brown rice use small grinder
»» 12 cups water attachment on blender
»» 1 cup raisins 2. Grind for 15 seconds
»» 2 tablespoons honey 3. Place in sieve, and wash under cold water
»» 2 bananas, sliced 4. Add water to saucepan
»» ¼ teaspoon cinnamon 5. Add washed, cracked brown rice
6. Cook on high heat until boiling
7. Once boiling reduce to low heat, and
simmer for 15 - 20 minutes (until rice is
soft)
8. Finish by adding raisins, honey,
cinnamon and sliced bananas

Variations
Instead of banana, try
adding mango, pineapple
or even apple

Pickled Vegetables 19
Breakfast

PICKLED VEGETABLES

DIRECTIONS INGREDIENTS (SERVES 4)

1. Prepare vegetables as per ingredients Carrot Pickle
2. Boil all pickling juice ingredients together,
then leave to cool »» 1 white radish, thinly sliced
3. Soak vegetables in salted water for 1 »» 1 carrot, thinly sliced
hour or more. (Approx. 1 liter water to »» 2 cucumbers, remove seeds, cut into batons
100g salt) »» 20g long beans, crushed and sliced
4. Drain and rinse soaked vegetables »» 2 cloves garlic, sliced
thoroughly
5. When pickling juice is cool, add to Bean Sprout Pickle
prepared rinsed vegetables, and stir
6. Cover then store in fridge overnight »» 300g bean sprouts
»» 2 long red chilies, minced
»» 2 cucumber, remove seeds and sliced
»» 2 cloves garlic, sliced

Pickling Juice

»» 250ml water
»» 160g sugar
»» ¼ cup vinegar
»» 20g salt

Pork

Pork comes from a pig. It is a type of meat that’s
known worldwide, which means pork is used for
all types of food. It must be cooked well, because
you can get very sick if it is eaten raw. It is pre-
pared many ways, such as bacon, ham, sausage,
salami, chops, roast, and more. You will learn how

to cook this meat in a variety of recipes.



22 Pork with Roasted Eggplant
Pork
S TI R F R I ED G R O UN D P O RK WI T H
ROASTED EGGPLANT

INGREDIENTS (SERVES 6)

»» 400g pork shoulder »» 1 ½ tablespoons oyster
»» 1 kg eggplants sauce
»» 4 cloves garlic, minced »» ¼ teaspoon pepper
»» 2 spring onion, chopped »» ½ teaspoon salt
»» A handful chopped »» 2 teaspoons chicken
fresh coriander powder
»» 2 tablespoons cooking »» 1 teaspoon corn flour
oil »» 2 tablespoons water
»» 2 teaspoons fish sauce
»» 1 tablespoon sugar

DIRECTIONS

1. Preheat oven to 200° c
2. Place the eggplants on a roasting tray, and roast in
oven until soft (approx. 45 - 60 minutes)
3. When cooked, leave to cool, then peel. Discard skin,
and roughly chop innards
4. Grind the pork shoulder in a meat grinder
5. In a small bowl, mix all seasonings together with
water & corn flour
6. Heat oil in wok, then add minced garlic. Fry until
browned
7. Add ground pork meat. Cook until meat is browned
8. Add prepared seasonings, then stir
9. Add chopped eggplant, and stir
10. Cook for around 3 minutes, until eggplant has
reheated sufficiently
11. Add spring onions, coriander and stir. Remove from
heat, then serve

23

Cool Tip
Try grilling the eggplants
on a barbeque for a
smoky taste

24 K h m e r c a r am e l i z e d p o r k s t e w
Pork
KHMER CARAMELIZED PORK STEW WITH
BAMBOO SHOOTS

INGREDIENTS (SERV ES 6) DIRECTIONS

»» 1 kg pork leg, diced 1. First boil the duck eggs in a separate cooking pot.
»» ½ kg bamboo shoots, When cooked, leave to cool then peel
2. To begin making the stew, first make the caramelized
cut into batons sauce by melting the palm sugar in a cooking pot
»» 2 cloves garlic, minced 3. Cook and stir frequently until sugar turns dark
»» 100g palm sugar
»» 6 cups water brown color. Immediately pour 4 cups water over
»» 6 duck eggs (optional) caramelized sauce, then stir well
»» ½ teaspoon salt 4. Add minced garlic & fish sauce, then stir well
»» 1 teaspoon chicken 5. Add diced pork leg and bamboo shoots batons,
then stir
powder 6. Add seasonings, peeled duck eggs (optional), and
»» 2 tablespoons fish simmer until meat is tender and water reduced
(approx. 45 - 60 minutes).
sauce OPTIONAL : At this stage, you may place the stew
»» ¼ teaspoon pepper into your slow-cooker, and cook on low for 4
hours, or high for 2½ hours
7. When cooked, add 2 extra cups of water if needed
8. Finish with tomato sauce to color if required

Cool Tip
Bamboo shoots give
10% of our daily require-
ments of dietary fiber.
Dietary fiber helps to
digest food

26 f r i e d p o r k w i t h to f u
Pork
FRIED PORK WITH TOFU, LIVER
& BEAN SPROUTS

INGREDIENTS (SERVES 4)

»» 300g pork shoulder »» 1 teaspoon fish sauce
»» 150g pork liver »» 2 teaspoons sugar
»» 4 pieces hard tofu, diced »» 1 teaspoon salt
»» 100g chive flowers »» ½ teaspoon pepper
»» 200g bean sprouts »» 1 teaspoon corn flour
»» 1 clove garlic, minced »» 2 tablespoons water
»» 2 tablespoons oyster »» 2 tablespoons cooking
sauce oil
»» 1 teaspoon chicken
powder

DIRECTIONS

1. Slice pork and pork liver to thin pieces, set aside on
separate plates
2. Cut chive flower into 4cm long strips, set aside
3. Season diced tofu with salt and pepper, then separately
shallow fry in a frying pan with oil until browned,
then set aside
4. Prepare all seasonings, corn flour and water in a small
bowl
5. Heat oil in wok
6. Add minced garlic, and stir until browned
7. Add pork & pork liver, then stir until browned
8. Add fried tofu, and stir
9. Add chives and bean sprouts, then fry until soft
10. Add prepared seasonings, and stir until thickened
11. Add more water if too thick, then serve

Cool Tip
2000 years ago tofu was
discovered by a Chinese
cook

28 Prahok Ktiss
Pork

PRAHOK KTISS

INGREDIENTS (SERVES 6)

»» 300g pork shoulder »» .1/3 cup roasted crushed
»» 200g pork belly peanuts
»» ½ liter coconut milk
»» 50g Khmer spices »» ½ teaspoon salt
»» 20g dried chilies »» 1 teaspoon chicken
»» 5 lime leaves
»» 4 cloves garlic powder
»» 20g prahok »» 1 tablespoon sugar
»» 100g baby eggplants »» 1 tablespoon fish sauce

DIRECTIONS

1. Dice pork shoulder & belly, and grind in meat grinder
together with prahok
2. Soak dried chilies in cold water for 5 minutes
3. Once soaked, remove seeds and storks, then blend with
garlic & 125ml coconut milk
4. Heat a wok and cook the blended mixture until boiling
5. Add Khmer spices and lime leaves
6. Add ground pork and cook until browned
7. Add baby eggplants and crushed roasted nuts
8. Once cooked, add all seasonings and remaining
coconut milk if you wish. It should be slightly salty,
sweet, and spicy
9. Cook until liquid has reduced by half , and baby egg-
plants are soft
10. Add more water if needed
11. Serve with raw vegetables such as; green cabbage,
cucumber, pkar snor flowers, long green beans and poupeeay

Cool Tip
Before cooking, trim any
excess visible fat from the
pork to reduce fat content

30 B am b o o S h o ot S o u p w i t h p o r k r i b
Pork

BAMBOO SHOOT SOUP WITH PORK RIB

INGREDIENTS (SERVES 6) DIRECTIONS

»» ½ kg pork rib, cut small 1. Boil water, add pork ribs, cook till meat is
»» 600g bamboo shoots, rinsed and browned (6 - 8 minutes)
2. Add bamboo shoots, and simmer for 15 -
sliced thin 20 minutes, until pork and bamboo shoots
»» 1 small bunch Khmer mixed leaves are tender
»» 3 spring onions, finely chopped 3. Add seasonings, then stir
»» 2½ liters water 4. Add mixed Khmer leaves, and stir
»» 2 tablespoons fish sauce 5. Top with chopped spring onions, then
»» 3 teaspoons sugar serve
»» 2 teaspoons chicken powder
»» ¼ teaspoon pepper

31Samlor Kor Ko
Pork

SAMLOR KOR KO

DIRECTIONS INGREDIENTS (SERVES 6)

1. Preheat oven to 180°c »» ½ kg pork rib, cut small
2. When hot, roast rice grains on a tray until »» 750g mixed kor ko vegetables
browned, approx. 8 - 10 minutes »» 50g Khmer spices
3. In a large mixing bowl season pork rib with »» 1 tablespoon prahok
Khmer spices, coconut milk, roasted rice »» 1 cup coconut milk
powder, prahok, fish sauce, sugar & chicken »» 2 kaffir lime leaves
powder »» 4 tablespoons roasted rice powder
4. Heat oil in soup pot »» 2 liters water
5. Add the seasoned pork ribs, and stir »» 2 tablespoons cooking oil
6. Cook for 6 - 8 minutes, until browned »» 3 tablespoons fish sauce
7. Add water, and stir »» 2 teaspoons sugar
8. When boiling, add vegetables and »» 2 teaspoons chicken powder
simmer for about 15 - 20 minutes, until
pork ribs are tender.
Finish with coconut milk (optional)

Beef

Beef is the meat of a cow. It can also be eaten
many different ways, depending on which part
of the cow it is from and how it is prepared (for
example: beef muscle meat can be cooked into
roasts and steak). This meat is the third most eat-
en kind in the world. 25% of all meat production
worldwide is beef. This section will explain how to

cook beef using many recipes.



34 Stir Fried Broccoli
Beef

STIR FRIED BEEF & BROCCOLI

` INGREDIENTS ` (SERVES 6)

»» 500g beef loin, thinly »» 1 ½ teaspoon chicken powder
sliced »» 1 tablespoon cornstarch
»» 1 ½ kg broccoli, cut »» 1 tablespoon sugar
into florets »» 2 tablespoon oyster sauce
»» 3 cloves garlic, minced »» 2 tablespoons soy sauce
»» 15g sliced ginger »» ½ teaspoon salt
»» 1 onion, thinly »» ½ teaspoon pepper
sliced
»» ¼ cup water

DIRECTIONS

1. Prepare vegetables as per ingredients
2. Blanch broccoli separately, set aside (discard water)
3. Heat ½ oil in wok
4. Add onion and ½ minced garlic, stir fry until browned
5. Add sliced beef, and quickly fry until just brown (still
bloody)
6. Remove to a plate and set aside
7. Mix cornstarch & water with all seasonings in a small
bowl until smooth, then set aside
8. Clean wok and heat remaining oil
9. Add remaining minced garlic and sliced ginger, and
cook until garlic is browned
10. Add broccoli, and stir fry for 1 - 2 minutes
11. If broccoli does not fit into wok, complete steps 8 - 10
twice
12. Add seasoning mixture, and cook until it begins to
thicken, stirring constantly
13. Return beef to mixture, stir, then serve

Nutritional
value per 100 g
Cooked Pork Liver:
Sodium - 33 mg
Potassium - 316 mg

36 beef loc lac
Beef

BEEF LOC LAC

INGREDIENTS (SERVE S 6) DIRECTIONS

MARINADE »» ½ kg beef 1. Slice beef thinly, then marinade with listed
»» 1 tablespoon oyster seasonings. Leave in fridge to chill
FRYING »» sauce 2. To prepare salad; wash lettuce 2 – 3 times
»» 1 clove garlic,minced then drain. Thinly slice tomatoes and onions, then
SALAD »» ½ teaspoon sugar place lettuce onto serving plate. Finish by placing
»» ½ teaspoon salt sliced tomatoes and onions on top of lettuce. Chill in
»» ½ teaspoon chicken fridge
3. Prepare all frying seasonings except garlic and
powder cooking oil by mixing in a separate bowl, then set
»» ½ teaspoon pepper aside
»» 1 teaspoon fish sauce 4. Prepare lime dipping sauce by mixing all ingredients
»» 2 cloves garlic, minced together
»» 2 tablespoons tomato 5. Heat oil in wok, add minced garlic and stir
fry until browned
ketchup 6. Add beef and quickly stir fry until browned
»» 1 tablespoon fish sauce (still bloody)
»» 2 tablespoons oyster 7. Add prepared seasonings to the beef , and stir fry
»» sauce until thickened
»» 1 teaspoon chicken 8. Serve by placing on top of chilled salad with
»» powder
»» 1½ teaspoons sugar
»» ¼ teaspoon salt
»» ½ teaspoon pepper
»» 1 teaspoon corn flour
»» 2 tablespoons water
»» 3 tablespoons cooking

oil
»» 1 white onion, thinly

sliced
»» 300g green or red

tomatoes, thinly sliced
»» 200g Khmer lettuce,

washed and picked

DIP SAUCE »» 2 tablespoons lime juice
»» 2 tablespoons sugar
»» 2 cloves garlic, minced
»» 3 teaspoons salt
»» 2 teaspoons pepper
»» 4 tablespoons water

Nutritional
value per 100g

Khmer Lettuce
One shredded cup of lettuce
contain 12 calories, making it
a great vegetable to help lose
weight

38 lot u s r o ot w i t h b e e f
Beef
FRIED PICKLED LOTUS ROOT WITH BEEF

INGREDIENTS (SERV ES 6) DIRECTIONS

PICKLE »» 250ml water Pickle
»» 160g sugar
»» ¼ cup vinegar 1. Boil all pickle ingredients together, then set
»» 20g salt aside to cool
2. Slice lotus roots as shown in photo
»» ½ kg beef loin, sliced thinly 3. Soak lotus roots in salted water (around
»» ½ kg pickled lotus stems, 100g salt to 1 liter water) for 1 hour or
FRYING more
rinsed and drained 4. Drain and rinse soaked lotus roots, discarding
»» 4 cloves garlic, minced salted water
»» 6 spring onion, finely sliced 5. When pickle sauce has cooled, add to prepared
»» 1 tablespoon soy sauce lotus roots
»» 1 tablespoon fish sauce 6. Store in fridge for at least one hour to pickle
»» 1 teaspoon sugar (recommended overnight)
»» ¼ teaspoon salt
»» 2 teaspoons chicken powder Frying
»» 2 tablespoons oyster sauce
»» 2 tablespoons cooking oil 1. Prepare all seasonings in separate bowl, and
set aside
2. Heat ½ oil in wok, add ½ minced garlic and
fry until browned
3. Add beef and quickly stir fry until browned
(still bloody)
4. Remove to a plate and set aside
5. Drain lotus roots from pickle sauce and rinse
6. Heat remaining oil in wok, and add remaining
garlic. Stir fry until browned
7. Add pickled lotus roots and stir fry for
2 - 3 mins
8. Add cooked beef back into the wok
9. Add all seasonings, and stir well



40 s w e e t c h i l i m e atb a l l s
Beef
SWEET CHILI MEATBALLS

INGREDIENTS (SERV ES 4) DIRECTIONS

MEATBALLS »» ½ kg beef loin, ground 1. Dice beef into cubes, and grind in meat grinder
»» ½ onion, finely diced 2. Mix beef with all ingredients from meatball list
FOR SAUCE »» 1 teaspoon Dijon mustard 3. Form meatballs by hand, and leave in fridge to set
»» 1 teaspoon dried oregano 4. Prepare vegetables as per ingredients
»» 1 teaspoon ground cumin 5. Shallow fry the chilled meatballs in a frying pan with oil
»» 1 small handful fresh until browned on each side
6. When browned, place on separate tray
coriander 7. Using the same frying pan, add finely diced onion,
»» 1 handful breadcrumbs & cook for 30 - 45 seconds
8. Add minced garlic, diced red pepper, chopped chili &
with 2 tablespoons milk cook for 2 minutes
(mixed together) 9. Add quartered tomatoes & cook until soft
»» 1 egg 10. Add all seasonings, then water
»» 1 pinch salt 11. Bring to boil, then add meatballs.
»» 1 pinch pepper (At this stage, you could place all ingredients into a
»» ½ onion, finely diced slow-cooker, and cook on high for 2 hours)
»» 1 red pepper, finely 12. Simmer for 8 - 12 minutes with a lid on, until meat
diced balls are cooked through
»» 4 cloves garlic, finely
sliced
»» 1 red chili, seeds
removed and finely
chopped
»» ½ teaspoon paprika
»» 3 tablespoons L&P
Worcestershire sauce
»» 3 tablespoons tomato
ketchup
»» 3 tablespoons cider
vinegar
»» 3 tablespoons brown
sugar
»» 1 tablespoon Dijon
mustard
»» 2 red tomatoes,
quartered
»» 1 cup water
»» ½ teaspoon salt
»» ½ teaspoon pepper
»» 2 teaspoons cooking oil

Variations
Instead of making the
meatballs from beef, try
using ground pork or even
chicken. Mixing meats is
also a good idea.

42 stir fried beef with mixed vegetable

Beef

STIR FRIED BEEF
WITH MIXED VEGETABLES

INGREDIENTS (SER VES 6) DIRECTIONS

»» 400g beef loin, thinly 1. Prepare all vegetables as per ingredients
sliced 2. Thinly slice beef, and set aside
3. Blanch carrots, Chinese broccoli stalks and
»» 1 carrot, sliced broccoli in a separate cooking pot, then set aside
»» 3 Chinese broccoli, 4. Mix all seasonings, cornflower & water in a
small bowl, then set aside
peeled and sliced 5. Heat ½ oil in wok
»» 1 green pepper, remove 6. Add ½ minced garlic, and stir fry until browned
7. Add beef, and stir fry just until
seeds and diced browned (still bloody)
»» 1 red pepper, remove 8. Remove browned beef, and place on plate
9. Add remaining oil to wok, and heat
seeds and diced 10. Add remaining garlic, and stir fry until browned
»» 1 small onion, sliced 11. Add onion, carrots, broccoli and Chinese Broccoli
»» 1 broccoli, into florets stalks
»» ½ white cabbage, 12. Stir fry for 1 minute, then add red and green
peppers
shredded 13. Stir fry for 1 minute, then add cabbage
»» 3 garlic cloves, minced 14. Stir fry for 30 seconds, then add Chinese broccoli
»» 1 tablespoon fish sauce leaves and seasoning mixture
»» 1 tablespoon soy sauce 15. Cook until thickened, then turn off gas
»» 2 teaspoons chicken and serve

powder
»» 1 teaspoon corn flour
»» 1 ½ tablespoons oyster

sauce
»» 1 tablespoon sugar
»» ½ teaspoon salt
»» 1 teaspoon pepper
»» 4 tablespoons water
»» 2 tablespoons cooking

oil



44 hamburger
Beef

HAMBURGER

INGREDIENTS (MA KES 6) DIRECTIONS

BURGERS »» 200g pork shoulder, 1. Dice beef loin and pork shoulder, then grind
ground together in meat grinder
BURGER TOPPINGS 2. Add grated onion, minced garlic, egg and all
»» 300g beef shoulder, seasonings to meat in a large mixing bowl
ground 3. Mix by hand
4. Form round burger patties (around 6), and chill in
»» 1 egg fridge
»» 1 small onion, finely 5. Prepare salad by washing lettuce 2 - 3 times, then
leave to drain
grated 6. Thinly slice tomatoes and onions, set aside
»» 3 cloves garlic, minced 7. Cut bread roll in half, then toast under the grill
»» 1 teaspoon Dijon mustard 8. Heat oil in frying pan
»» 1 tablespoon L&P Worces- 9. Add burger patties, and fry for 3 - 4 minutes on
each side
tershire sauce 10. When cooked place burger inside the bread with
»» ½ teaspoon salt prepared salad items
»» ½ teaspoon pepper 11. Add sauce (optional)
»» 2 red tomatoes, thinly 12. Serve with French fries, sweetcorn or a prepared
salad. (i.e. potato salad, coleslaw, Khmer dressed
sliced salad)
»» 4 leaves lettuce
»» 1 small onion, thinly

sliced (optional)
»» Chili or tomato sauce
»» 6 round burger buns



Chicken

Poultry or fowl refers to birds, but mainly chicken.
Chicken is a very common meat in Cambodian
cooking, as well as many other cultures around

the world. It is also very important to cook, clean,
and refrigerate it properly to avoid getting diseas-
es. This part of the book will explain to you about

some recipes you can cook with poultry.



48 Stir Fried Chicken with Ginger
Chicken
STIR FRIED CHICKEN WITH GINGER

INGREDIENTS (SERVES 6)

»» 600g chicken breast, diced »» 1 ½ teaspoons chicken
»» 500g sliced fresh ginger powder
»» 1 onion, sliced »» 1½ tablespoons fish
»» 3 cloves garlic, minced sauce
»» 2 spring onions, chopped »» 6 tablespoons cooking oil
»» 1 tablespoon oyster *To marinade chicken*
»» ½ teaspoon pepper »» ½ teaspoon chicken
»» 1 tablespoon sugar powder, salt, pepper,
»» 1 teaspoon salt sugar & fish sauce

DIRECTIONS

1. Prepare chicken by slicing or dicing into small pieces on or off
the bone
2. Marinade the prepared chicken with listed ingredients
3. Slice onion and spring onions, and keep separate
4. Prepare seasonings in a small bowl, and set aside
5. Heat ½ oil in wok, and add sliced ginger. Fry until soft
approx. 12 - 15 minutes
6. Once cooked, take out and leave oil to drain
7. Re-heat same wok, and add garlic, fry until browned
8. Add diced marinaded chicken, stir fry for around 8 - 10 minutes, until
chicken is cooked through (check temperature)
9. Add sliced onion, and fry until soft
10. Add seasonings & any water if necessary
11. Once cooked, add fried ginger back into the wok
12. Stir fry until ginger is hot
13. Place on a serving plate, and top with chopped spring onions

Nutritional
value per 100 g

Ginger
Vitamin C - 8%
Calcium - 1%
Iron - 3%
Vitamin B-6 - 10%
Magnesium - 10%

50 CHICKEN AMOK
Chicken

CHICKEN AMOK

INGREDIENTS (MAK ES 8) DIRECTIONS

PRESENTATION »» 2 chicken breasts, thinly 1. Soak dried red chilies in cold water, then set aside
sliced 2. When soft, remove seeds and storks of chillies
3. Blend 125ml coconut milk with garlic, soaked
»» 2 ngor leaf, stems chillies and lime leaves in a blender
removed; (or spinach as 4. Prepare chicken and vegetables as per ingredients
a substitute) 5. Mix spice mixture with sliced chicken, onion, ngor
leaves , beaten eggs and seasonings
»» ½ onion; sliced 6. To taste, try shallow frying a small spoonful until
»» 50g Khmer spices cooked. Adjust seasonings if required
»» 10g dried red chilies 7. Prepare the banana leaf baskets for steaming
»» 450 ml coconut milk 8. Fill almost to the top with mixture
»» 2 lime leaves 9. Heat water in a steamer
»» 3 cloves garlic 10. When boiling, add the amok baskets
»» 3 eggs, beaten 11. Steam on medium heat for 18 - 20 minutes. Check
»» 1 tablespoon sugar temperature when cooked
»» 1 tablespoon fish Sauce
»» 1 teaspoon salt
»» 1 teaspoon chicken

powder

»» 8 medium Banana
leaves
»» 10 toothpicks