Liger Senior Cookbook

Cool
Tip
Turmeric helps to
maintain blood pressure
and eliminate bad
cholesterol from the body

52 KHMER CHICKEN CURRY
Chicken
KHMER CHICKEN CURRY

INGREDIENTS (SERVES 6)

»» 400 g chicken, diced »» 4 lime leaves
»» 1 small carrot, peeled and »» 25g dried chilies
»» 50g Khmer spices
diced »» 2 tablespoons palm sugar
»» 1 small sweet potato, »» 700ml coconut milk
»» 1 teaspoon chicken powder
peeled and diced »» 1 teaspoon salt
»» 1 small potato, peeled and »» 1 tablespoon fish sauce
»» 1 star anis
diced »» 1 cup water
»» 1 small onion, peeled and

diced
»» 4 long beans, cut short

DIRECTIONS

1. Soak dried chilies in cold water for 5 minutes. When soft,
remove seeds and storks
2. Blend the Khmer spices and soaked dried chilies with 125ml
coconut milk in a blender
3. Prepare all vegetables, as per ingredients
4. Dice chicken on or off the bone
5. Heat cooking pot, then fry spice mixture, star anis & lime leaves
for 2 minutes
6. Add palm sugar and stir
7. Add diced chicken and the water to moisten the ingredients and
cook for 4 minutes
8. Add the remaining coconut milk
9. Add carrot and cook for 2 minutes
10. Add onions, long beans and both potatoes, and cook for around
10 minutes, until soft
11. Add all seasonings, then stir and serve

Nutritional
value per 100 g

Long Beans
Vitamin A - 17%
Vitamin C - 31%
Calcium - 5%
Iron - 2%

54 Banana Flower Soup
Chicken

B ANA NA F LO W E RS WI T H CO CO N U T
AND CHICKEN

INGREDIENTS (SERVES 6)

»» 1 whole chicken »» 2 tablespoons fish sauce
»» 1 banana blossom, »» 2 teaspoons sugar
»» ½ teaspoon pepper
diced »» ¼ teaspoon salt
»» 3 lemongrass, bruised »» 3 teaspoons chicken powder
»» 2 lime leaves »» 2 ½ liters water
»» 3 cloves garlic, minced
»» 1 onion, chopped
»» ½ cup coconut milk
»» 3 limes, juiced

DIRECTIONS

1. Prepare all vegetables as per ingredients
2. Place 2 ½ liters of water in a cooking pot, and boil
3. When boiling add lemongrass, lime leaves & garlic
4. Remove the skin from whole chicken, and discard
(optional)
5. Boil the whole chicken for 25 - 30 minutes in a
large cooking pot. Check temperature when cooked
6. Once cooked remove the chicken, leave to cool, then
debone. Keeping the stock (water)
7. Add onion to the chicken stock, cook for 2 minutes
8. Add diced banana flowers, and cook for 2 - 4 minutes
9. Add cooked chicken meat, then stir
10. Add the seasonings and coconut milk
11. Turn gas off, add lime juice, then serve with herbs



56 CHICKEN CHOWDER
Chicken
CREAMY CHICKEN, CORN AND SWEET
POTATO CHOWDER

INGREDIENTS ( SERVE S 4) DIRECTIONS

»» 2 chicken legs 1. Prepare vegetables as per ingredients
»» 1 red pepper, remove
2. Boil 2 liters of water in a cooking pot
seeds and diced
»» 1 onion, diced 3. Remove skin from chicken, and discard (optional)
»» 2 sweet potatoes,
4. Add chicken to boiling water and cook for
peeled and diced
»» 1 long chili pepper, 10 - 12 minutes, when cooked let it cool, then

finely chopped debone. Keeping the stock (water)
(remove seeds for less
heat if desired) 5. In a separate large pot, melt butter
»» 2 spring onions, finely
chopped 6. Add red peppers, onions, chilies and cook until
»» 4 cloves garlic, minced
»» 1 can sweetcorn tender, about 2 minutes
»» 1 bay leaf
»» 40g butter 7. Add minced garlic and cook for 30 seconds
»» .1/3 cup flour
»» 4 cups chicken stock 8. Stir in flour, and cook for 2 minutes stirring
»» ¼ teaspoon salt
»» ¼ teaspoon pepper constantly. While stirring, slowly add milk, and
»» 1 teaspoon chicken
powder then chicken stock and whisk until well blended
»» 1½ cups milk
9. Add potatoes, bay leaf and season with salt and

pepper to taste

10. Cook on low heat for 10 minutes or just until

potatoes are soft, stirring occasionally

11. Add cooked chicken, corn and simmer

for 2 - 3 minutes longer, stirring occasionally

12. Top with chopped spring onions, then serve

Fun Fact
Chowder used to be called
pottage. A sustaining mix
of corn, potatoes, herbs,
spices, and meat.
It has been an American
tradition for almost 400
years!

58 Spring Rolls
Chicken

KHMER SPRING ROLLS

INGREDIENTS (MAK ES 30) DIRECTIONS

FOR SAUCE »» 400g chicken breast, 1. Poach chicken for 10 minutes. When
skinned cooked, drain and leave to cool
2. Boil sugar and water in a separate pot
»» 500g Khmer rice noodles (for sauce)
»» 400g carrot, thinly sliced 3. Leave it to cool in a plastic container
»» 50g mixed herbs 4. When chicken is cooked, pick into small
»» 300g cucumber, thinly pieces
5. Prepare all vegetables as per ingredients
sliced 6. When sugar syrup has cooled, add lime juice,
»» 300g lettuce, washed & fish sauce, garlic, carrot, shallot and chicken
powder, then stir
picked 7. Construct the spring rolls
»» 100g bean sprouts, 8. Begin by quickly dipping spring roll skin in and
out of clean water
blanched 9. Continue by adding a little of each prepared
»» 3 packets Khmer spring ingredient, then roll as tightly as possible
10. Once rolled, place onto a tray until complete,
roll skin then serve with prepared dipping sauce
»» 1 liter clean water
»» 2 cups water
»» 3 tablespoons peanuts,

crushed
»» ½ small carrot, finely grated
»» 140g sugar
»» 140ml fish sauce
»» 80ml Lime juice
»» 2 cloves garlic, minced
»» 1 shallot, finely diced
»» 1 teaspoon chicken powder
»» 1 small red chili, finely

chopped (optional)

59

Cool Tip
Rice noodles principle
ingredients are rice flour
and water. However, some-
times other ingredients
such as tapioca or corn
starch are also added

Fish & Seafood

In Southwest Cambodia you can find excellent
quality seafood. The main source of protein is
freshwater fish, found in Tonle Sap, the Mekong
River and the Bassac River. Commonly, Cambo-
dians eat it fresh, salted, or made into fish sauce
and fermented paste. This section will show you

how to cook fish and seafood recipes.



62 Stir Fried Pepper Squid
Fish & Seafood
STIR FRIED PEPPER SQUID
WITH CHILI AND BASIL

INGREDIENTS (SERVES 4)

»» 300g squid »» 2 tablespoons cooking oil
»» 15g green peppercorns »» 2 teaspoons fish sauce
»» 2 cloves garlic, minced »» ½ teaspoon chicken
»» 2-3 red chilies, sliced
»» 1 onion, sliced powder
»» 1 red pepper, remove »» 1 tablespoon oyster sauce
»» ¼ teaspoon salt
seeds and sliced »» 1 teaspoon palm sugar
»» 50g galangal root, »» 1 large handful Thai basil

julienned leaves

DIRECTIONS

1. Prepare the squid by peeling the skin off, and removing the inner spine.
Wash throughly, then slice
2. Prepare all vegetables as per ingredients
3. Heat ½ oil in wok
4. Add ½ garlic and stir fry until browned
5. Add squid and peppercorns, and stir-fry over high heat for around 1 minute
6. Remove squid and peppercorns, and set aside
7. Heat oil in wok, and add remaining garlic. Cook until browned
8. Add red pepper, onion, chillies and galangal, and stir fry until soft
9. Add cooked squid, then all seasonings, and stir until hot
10. Add Thai basil and remove from the heat, then serve

63

Cool Tip
Thai hot basil
perishes rather quickly, so
keep it chilled in the fridge.
Best consumed within 2
days

64 Tilapia with Tamarind
Fish & Seafood
FRIED TILAPIA FISH WITH TAMARIND

INGREDIENTS (SERV ES 6) DIRECTIONS

SAUCE FISH »» 2kg tilapia fish 1. Begin by preparing dipping sauce.
»» ½ teaspoon chicken See direction below
2. Heat oil to 180°c in wok for deep frying
powder 3. Prepare the fish by scoring the meat 2 - 3
»» ¼ teaspoon pepper times down to the bone
»» 1 tablespoon fish sauce 4. Marinade fish by mixing ingredients from
»» 1 liter oil (for deep frying) the list, and rubbing into the meat
»» 2 cups water 5. When oil is has reached 180°c, deep fry fish
»» 160g ripe tamarind for around 8 - 10 minutes, turning halfway
»» 2 teaspoons sugar through
»» 2 teaspoons fish sauce 6. Check temperature of fish
»» 1 teaspoon chicken 7. When fish is cooked, drain and set aside
8. Serve fried fish with prepared tamarind
powder sauce on the side
»» 1 teaspoon salt
»» 4 cloves garlic, minced Tamarind Sauce

(optional)
»» 1 small red chili, finely

chopped (optional)

1. Boil water in a pan, then add tamarind
2. Remove from heat, and allow for tamarind to
soften
3. Sift tamarind seeds to make sauce, pushing the
pulp through the sieve
4. Reheat tamarind in a clean pot
5. Add sugar, fish sauce, garlic and chili, stir
until sugar is dissolved
6. Taste, and adjust seasonings if needed

65

66 Khmer Tuk Kreoung
Fish & Seafood

KHMER TUK KREOUNG

INGREDIENTS (SERV ES 6) DIRECTIONS

»» 1 kg snake-head murrel 1. Boil water in a cooking pot and add ½ garlic &
fish bruised lemongrass
2. Add fish to boiling water, and poach until
»» 4 cloves garlic, minced cooked
»» 2 lemongrass, bruised 3. When cooked, drain and leave to cool,
»» ½ cup roasted peanut, keeping the stock
4. When cool, debone and discard skin & bones
crushed 5. Pound the peanuts in a pestle and mortar
»» 4 limes, juiced until small, then remove half, and keep aside
»» 75g prahok 6. Add remaining garlic to pestle & mortar, and
»» 2 tablespoons sugar continue to pound until smooth
»» 2 teaspoons chicken 7. To prepare prahok; roughly chop on a
chopping board. Place into a separate bowl,
powder and dilute with ½ cup fish stock. Using a
»» ½ teaspoon salt sieve, discard the prahok paste, keeping the
»» 1 teaspoon fish sauce flavored water
»» 2 cups hot water 8. Mix garlic & peanut mixture with prepared fish
meat
9. Reheat fish stock, and add little by little to
thin the fish mixture slightly. It shouldn’t
be too thin
10. Add all seasonings and lime juice, then taste
11. Adjust seasonings if required, and pour into
serving bowl
12. Top with remaining crushed peanuts before
serving
13. Serve with raw vegetables such as; green
cabbage, cucumber, pkar snor flowers, long
green beans and poupeeay

Cool Tip
Lime juice can
prevent such things as;
avocados,
banana blossom and
apples from turning
brown

68 Tilapia Jian Joun
Fish & Seafood
FRIED TILAPIA JIAN JOUN STYLE

INGREDIENTS (SER VES 6) DIRECTIONS

SAUCE FISH »» 2 kg tilapia fish 1. Heat oil to 180°c in wok for deep frying
»» ½ teaspoon chicken 2. Prepare the fish, by scoring the meat 2 - 3
times down to the bone
powder 3. Marinade fish by mixing ingredients from
»» ¼ teaspoon pepper the list, and rubbing into the meat
»» 1 tablespoon fish sauce 4. When oil is has reached 180°c, deep fry fish
»» 1 liter oil (for deep frying) for around 8 - 10 minutes, turning halfway
»» 300g ginger, sliced through
»» 4 cloves garlic, minced 5. When fish is cooked, drain and set aside
»» 100g sweet soy beans 6. Heat oil in a clean wok
»» 2 tablespoons palm sugar 7. Add minced garlic, and fry until browned
»» 2 tablespoons fish sauce 8. Add sliced ginger, and fry until tender.
»» ½ teaspoon pepper Cook for approx. 8 - 12 minutes
»» 2 teaspoons chicken powder 9. When ginger is tender, add soy beans,
»» 1 ½ cups water seasonings and extra water
»» 4 tablespoons cooking oil 10. Boil and cook for further 2 - 3 minutes
11. Place fried fish on serving plate, then pour
ginger sauce on top of fish, and serve

Nutritional
value per 100 g
Tilapia Fish
Vitamin D - 37%
Vitamin B - 65%
Vitamin B-12 - 31%

70 swee t & sour Fish
Fish & Seafood
FRIED FISH SWEET & SOUR STYLE

INGREDIENTS (SERV ES 6) DIRECTIONS

FISH »» 2 kg tilapia fish 1. Prepare vegetables as per ingredients
»» ½ teaspoon chicken 2. Blanch diced carrots and peppers then set aside
VEGETABLES 3. Heat oil to 180°c in wok for deep frying
powder 4. Prepare the fish, by scoring the meat 2 - 3
SAUCE »» ¼ teaspoon pepper times down to the bone
»» 1 tablespoon fish sauce 5. Marinade fish by mixing ingredients from
»» 1 liter oil (for deep frying) the list, and rubbing into the meat
»» 1 small onion, diced 6. When oil is has reached 180°c, deep fry fish
»» 1 pineapple peeled & diced for around 8 - 10 minutes, turning halfway
»» 2 cucumbers remove seeds through
7. When fish is cooked, drain and set aside
& sliced 8. Prepare sweet and sour sauce in a separate
»» 2 tomatoes, remove seeds saucepan, by boiling all ingredients for
1 minute
& diced 9. Heat oil in wok
»» 3 cloves garlic, sliced 10. Add minced garlic, then stir fry until browned
»» 1 red pepper, remove seeds 11. Add blanched carrots, peppers and onions,
stir fry for around 1 minute
& diced 12. Then add cucumber, stir fry for 30 seconds
»» 1 carrot, sliced 13. Then add tomato and pineapple, stir fry for 1
»» 2 tablespoons cooking oil minute
»» ½ cup water 14. Finish by adding spring onions, then turn off
»» 4 tablespoons vinegar gas
»» 2 tablespoons soy sauce 15. Add prepared sauce to the stir fried mixed
»» 1 teaspoon salt vegetables, and stir
»» ½ teaspoon pepper 16. Place fried fish on a serving plate, then top with
»» 2 teaspoons chicken powder sweet and sour vegetables, and serve
»» 140g sugar
»» 140g tomato sauce



Soup

Soup is a simple liquid food that is made from
meat, vegetables and stock. Generally we eat
it warm, but sometimes we can serve it cool or
cold. Some Cambodian family traditions have two
foods for a meal, and one of them is soup. This
section contains the explanation of many Western

and Cambodian soup recipes.



74 Chicken sour soup
Soup
KHMER CHICKEN & MUSHROOM SOUR SOUP

INGREDIENTS (SER VES 6 ) DIRECTIONS

HERB TOPPING »» 1 whole chicken 1. Boil water in cooking pot
»» 3 tablespoons raw 2. When boiling, add bruised lemongrass, lime leaves
and crushed garlic cloves
white rice 3. Prepare whole chicken by removing the skin
»» 2 lemongrass, bruised (optional)
4. Cook whole chicken in boiling water for
and cut in half approx. 25 - 30 minutes and cook slowly
»» 3 - 4 lime leaves 5. Slice straw mushrooms in half, and pick oyster
»» 5 cloves garlic, crushed mushrooms into small pieces
»» 1 onion, sliced 6. Thinly slice onion
»» 100g straw mushrooms 7. When chicken is cooked, remove carefully with
»» 300g oyster mushrooms tongs, then leave to cool. Keeping the stock
»» 2 - 3 tablespoons fish 8. Add washed raw rice and sliced onion to the
chicken stock
sauce 9. Boil for around 2 minutes
»» 1 teaspoon salt 10. Add prepared mushrooms, and cook for further
»» 2 teaspoons chicken 2 minutes
11. Debone cooled chicken
powder 12. Add the chicken meat to the stock
»» 2 tablespoons sugar 13. Add all seasonings & lime juice
»» 2 spring onions, thinly 14. Taste, then adjust seasonings if necessary
15. Serve with chopped mixed herbs and spring
sliced onions
»» 1 handful Thai basil,

picked
»» 1 handful sawtooth

coriander, sliced

Onion
Health Tip
Multiple studies show
onion to be a food that
provides protection for the
heart and blood vessels

76 Chicken Garden Soup
Soup
CHICKEN GARDEN SOUP

INGREDIENTS (SER VES 6 ) DIRECTIONS

»» 1 whole chicken 1. Preheat oven to 200°c
»» 3 carrots, peeled & diced 2. Prepare chicken for roasting by rubbing with olive
»» 3 leeks, roughly oil, then season with salt and pepper
3. Roast whole chicken in oven for around 45 - 60
chopped minutes
»» 1 small onion, roughly 4. When cooked, remove from oven, and leave to
cool
chopped 5. When cool, roughly chop into large pieces on the
»» 100g mustard greens, bone. (Scissors may be used)
6. Prepare vegetables as per ingredients
washed and shredded 7. Melt butter in cooking pot
»» 200g spinach, picked 8. Add onion, bay leaf, garlic, carrots and leeks, then
»» 1 bay leaf cook for 4 - 5 minutes
»» 1 clove garlic, peeled 9. Add water, then bring to the boil
10. Reduce the heat, and simmer for around
and finely sliced 15 minutes
»» a few sprigs fresh 11. When carrots and leeks are soft, add mustard
greens and spinach, then stir
parsley, finely chopped 12. Turn off the heat, and finish with lemon juice, salt &
»» ½ lemon, juiced pepper and chopped parsley
»» ½ teaspoon salt 13. Finish by placing roasted chicken in a serving
»» ½ teaspoon pepper bowl, and top with soup
»» 1 large knob butter
»» olive oil for roasting

chicken
»» Extra salt & pepper for

seasoning chicken
»» 2 ½ liters water

Cool
Tip
Most parts of mustard
greens are edible; the
leaves, the seeds, and even
the stems

78 Fish Ball Soup
Soup

KHMER FISH BALL SOUP

INGREDIENTS (SERV ES 6) DIRECTIONS

FISH BALL »» 500g ground fish meat 1. In a large bowl, mix ground fish with minced garlic
»» 2 cloves garlic, minced and seasonings, until well blended. Dip your hands
SOUP »» 2 tablespoons fish in water to prevent sticking
2. Take some marinated ground fish, and roll into
sauce small balls. (Remove any visible fish bones)
»» 1 teaspoon sugar 3. Place on a tray in the fridge
»» 1 teaspoon chicken 4. Boil water in a soup pot, then add prepared chilled
fish balls
powder 5. Add all seasonings to the soup, then stir well
»» ½ teaspoon salt 6. Simmer for 4 - 5 minutes, or until the fish balls have
»» ¼ teaspoon pepper cooked through
»» 600g Khmer curly 7. While soup is simmering, fry the minced garlic in a
frying pan until crispy
cabbage 8. Once garlic is cooked, take out, and drain in a sieve,
»» 2 spring onions, finely or on a paper towel
9. Add prepared Khmer curly cabbage, and cook for
chopped around 1 - 1 ½ minutes only
»» 6 cloves garlic, minced 10. Turn off the heat, then serve with toppings of
»» 2 ½ liters water spring onion and crispy fried minced garlic
»» 2 tablespoons fish

sauce
»» 2 tablespoons sugar
»» 3 teaspoons chicken

powder
»» ½ teaspoon salt
»» ¼ teaspoon pepper

Cool
Tip
Indian winter melon have a
white coating with a rough
texture. South East Asian
varieties have a smooth
waxy texture

80 spiced sour soup
Soup
SPICED SOUR SOUP WITH PORK RIB
& MORNING GLORY

INGREDIENTS (SER VES 4) DIRECTIONS

»» 400g pork rib, cut small 1. Soak dried chillies in cold water for 5 minutes
»» 80g Khmer spices 2. When soft, remove seeds and storks of chilies
»» 600g morning glory, 3. Blend soaked chilies with Khmer spices and 125ml
coconut milk in a blender
sliced 4. Place fresh tamarind in a bowl with 1 cup boiling
»» 500ml coconut milk water, and leave to soak
»» 40g fresh tamarind 5. Heat oil in a cooking pot, and add the blended
»» 15g dried chili spice mixture. Fry for 2 minutes
»» 1 teaspoon salt 6. Add cut pork rib, and fry until browned
»» 2 tablespoons fish 7. Add the coconut milk, water and all seasonings
8. Boil and cook until meat is tender
sauce 9. Strain soaked tamarind in a sieve, and push as much
»» 1 ½ teaspoons chicken fruit through as possible
10. Add to the soup, discarding the seeds. (Season to
powder taste)
»» 1 teaspoon sugar 11. Finish by adding sliced morning glory, stir until
»» 4 ½ cups water wilted, then turn off heat and serve
»» 2 tablespoons cooking

oil

Nutritional
value per 100 g

Morning Glory
Sodium - 113 mg
Potassium - 113 mg
Total Carbohydrate - 3.1 g

82 tom yum soup
Soup
CHICKEN & SHRIMP TOM YUM SOUP

INGREDIENTS (SER VES 6) DIRECTIONS

»» ½ chicken, diced 1. Boil water in cooking pot
»» 400g shrimp, peeled 2. Prepare all vegetables & meat as per ingredients
3. Add lemongrass, lime leaves, garlic and galangal
(optional) to boiling water, and boil for 1 minute
»» 300g oyster 4. Add diced chicken, and cook for around 4 minutes
5. Add onions and mushrooms, and cook for 4
mushrooms, picked into minutes
small pieces 6. Add red tomatoes and cook until soft
»» 100g round straw 7. Add tom yum paste and all seasonings, then stir
mushrooms, cut in ½ 8. Cook soup for a further 2 minutes and finish with
»» 300g red tomatoes, diced lime juice to taste
»» 1 onion, diced 9. Top with herbs, then serve
»» 4 lemongrass, crushed
»» 50g galangal, peeled &
sliced
»» 3 lime leaves
»» 5 cloves garlic, sliced
»» 25g coriander, picked
»» 25g Thai basil leaves,
picked
»» 2 packets tom yum
paste
»» 6 limes, juiced
»» 2 teaspoons sugar
»» 4 tablespoons fish
sauce
»» 1 tablespoon salt
»» 3 teaspoons chicken
powder

Cool
Tip

Lemongrass
Lemongrass contains
99 calories per 100 g, but
contains no cholesterol

84 Wonton Soup
Soup

WONTON SOUP

INGREDIENTS (SERVES 6) WONTON FILLING
»» 500g pork shoulder,
»» 300g bok choy, »» 1 tablespoon fish sauce
quartered »» 2 teaspoons sugar ground
»» ½ teaspoon pepper »» 2 cloves garlic, minced
»» 500g white cabbage, »» 2 teaspoons chicken »» 10g ginger, sliced
roughly chopped »» 1 teaspoon fish sauce
powder »» 1 teaspoon chicken
»» 2 spring onions, finely »» 1 teaspoon salt
chopped »» 2 ½ liters water powder
»» ½ teaspoon pepper
»» 6 cloves garlic, minced »» 1 teaspoon sugar
»» 1 pack wonton skins »» ½ teaspoon salt

85

DIRECTIONS

1. Begin by dicing pork, then grind in meat grinder
2. Add all listed seasonings, garlic and ginger, and mix well. Set aside
3. Prepare vegetables per as ingredients
4. Boil water in cooking pot
5. Add cabbage, and boil for 4 minutes
6. Begin to make wontons
7. Follow simple steps below
8. Boil separate small pot of water for wontons
9. Boil wontons for 3 - 4 minutes, then place into serving bowl
10. In a separate frying pan, fry minced garlic until brown and crispy
11. Once garlic is cooked, take out, and drain in a sieve, or on a paper towel
12. Add all seasonings & bok choy to the cabbage soup, and boil for 1 minute
13. Add soup to wontons, and serve with spring onions and fried crispy garlic

1 23

TAKE ONE WONTON SKIN, WET FOLD IT IN HALF TO MAKE A BRING BOTH EDGES IN AND PINCH
ALL FOUR EDGES WITH WATER, TRIANGLE, AND PINCH THE TOPS TOGETHER TO FORM A SEAL
ADD ABOUT ONE TEASPOON MEAT
TOGETHER
MIXTURE
5
4

AFTER YOU PINCH THE SIDES, IT THIS IS HOW THE FINISHED
SHOULD LOOK LIKE THIS PRODUCT SHOULD LOOK LIKE

86 s o u r d r i e d f i s h s o u p
Soup
K H M E R S OU R D RI E D FI S H S O UP W I T H
BOILED DUCK EGGS

INGREDIENTS (SER VES 4) DIRECTIONS

»» 4 duck eggs, hard boiled 1. Preheat oven to 200°c
»» 4 green tomatoes, thinly 2. Roast dried fish on baking tray, until browned and
soft (turning halfway), then leave to cool
sliced 3. Boil water in cooking pot
»» 400g dried fish 4. Add lemongrass, lime leaves, sliced garlic and
»» 3 shallots, thinly sliced
»» 2 cloves garlic. thinly shallots to boiling water, and cook for 3 - 4
minutes
sliced 5. Add all seasonings, then reduce heat to
»» 2 spring onions, thinly simmer
6. Prepare vegetables as per ingredients
sliced 7. Boil duck eggs in separate saucepan for 7
»» 1 lemongrass, bruised minutes, then leave to cool
»» 2 lime leaves 8. Debone dried fish, pick into bite sized pieces, then
»» 6 limes, juiced place in a serving bowl
»» 1 handful Thai basil, 9. Peel hard-boiled duck eggs, and cut into 4 or 6
10. Add duck eggs and green tomatoes to fish bowl
picked 11. Add lime juice to soup, then taste. Adjusting
»» 1 handful sawtooth seasoning if required
12. Pour hot soup on top of fish bowl
coriander, sliced 13. Top with spring onions and herbs, then serve
»» 3 tablespoons chicken

powder
»» ½ teaspoon salt
»» 2 teaspoon sugar
»» 4 tablespoons fish

sauce
»» 2 liters water

Variations
Instead of using green
unripe tomatoes, red ripe
tomatoes can also be used

88 somlor br ar haer
Soup

SOMLOR BRAR HAER
(KHMER FISH SOUP)

INGREDIENTS (SER VES 6) DIRECTIONS

»» 1 ½ kg snake-head 1. Boil 2 liters water
murrel fish 2. Add the fish and poach for about 10 minutes
3. Prepare vegetables as per ingredients
»» 300g taro, peeled & diced 4. When fish is cooked (check temperature), remove
»» 200g pumpkin, peeled & from pot, and leave to cool. Keeping the stock
5. When cool, debone and set aside
diced 6. Add Khmer spices and lime leaves to the stock
»» 200g oyster 7. Add diced taro and pumpkin, cook for 7 minutes
8. Add zucchini and mushrooms, cook for 2 minutes
mushrooms, picked into 9. Add bas leaves and all seasonings
small pieces 10. Add fish meat, then stir
»» 1 small bunch bas leaves,
picked
»» 200g Khmer zucchini,
diced
»» 15g Khmer spices
»» 4 lime leaves
»» 1 teaspoon salt
»» 2 teaspoons chicken
powder
»» 1 tablespoon fish sauce
»» 1 ½ tablespoons sugar

89

FCuonoFlaTcipt
Taro is one of the few crops
(alonTgrywgitrhillirnicgetahnedelgogtupsla) nts
that ocannabbeargbroeqwuneufnodr aer
floodsemdockoyntdasittieons

90 Hot & Sour Soup
Soup
VIETNAMESE HOT & SOUR SOUP WITH FISH

INGREDIENTS (SER VES 6) DIRECTIONS

»» 1 ½ kg snakehead murrel 1. Boil water in cooking pot
fish, cut into darnes 2. Prepare all vegetables & fish as per ingredients
3. Add ripe tamarind to a small separate bowl with 2
»» 1 pineapple, peeled & cups of boiling water, and leave to soak
sliced 4. Add garlic & prepared fish, and cook for around 2
minutes
»» 1 winter melon, peeled 5. Add winter melon & lotus root, then stir
and cut into batons 6. Simmer for 1 minute, then add pineapple
7. Cook until winter melon is soft, whilst stirring
»» 400g red tomatoes occasionally
»» 200g large lotus root, 8. Sift tamarind seeds in a separate bowl to make sauce,
pushing the pulp through the sieve
sliced 9. Add all seasonings & tamarind juice to the soup, then
»» 100g ripe tamarind taste. Adjust seasoning if required
»» 2 cloves garlic, sliced 10. Add tomatoes, and stir
»» 1 handful rice paddy 11. Simmer until tomatoes are soft. Approx. 2- 3
minutes
herb, sliced 12. In a separate frying pan, fry minced garlic until
»» 1 handful sawtooth brown and crispy
13. Once garlic is cooked, take out, and drain in a sieve,
coriander, sliced or on a paper towel
»» 3 teaspoons chicken 14. Finish the soup by serving in a bowl and topping
with herbs and crispy fried garlic
powder
»» ½ teaspoon salt
»» 2 tablespoons sugar
»» 4 tablespoons fish

sauce
»» 6 cloves garlic, minced

(for deep frying)
»» 2 liters water

91

VaCrioaotiloTnsip
This soup can also be
taomhrfeaefidsoTcsmmrenuhyat.woagxqMkiibrtmuyihaaliltturkiapnebemsogestsrmqetufklhuarareeevilbloteftshorgoerigngarpseitbltaesnadts

Rice & Noodles

Rice is the most important food grown in
Cambodia. Cambodia exported over 500,000 tons

of rice in 2015. Most farmers here grow rice.
Noodles are also a large part of our traditional

diet. Cambodians usually eat noodles for
breakfast, as well as some other meals. These
types of food can be cooked in an abundant
variety of ways. This section will reveal some of
the rice and noodle recipes that we can cook.



94 Fried Rice
Rice & Noodle

FRIED RICE WITH SHRIMP

INGREDIENTS (SERVES 6)

»» 300g shrimp »» 2 eggs, beaten
»» 6 cups white rice »» 2 cloves garlic, minced
»» 150g carrot, diced »» 1 ½ tablespoons sugar
»» 50g long beans, diced »» 1 teaspoon salt
»» ½ green pepper. diced »» 1 teaspoon pepper
»» ½ red pepper, diced »» 1 tablespoon chicken
»» 1 can sweetcorn
»» 2 spring onions, powder
»» 1 tablespoon chili sauce
chopped »» 2 tablespoons cooking oil

DIRECTIONS

1. Cook rice in rice cooker, and leave to cool
2. Once cooked, begin to break-up by hand
3. Prepare vegetables as per ingredients
4. Prepare shrimp by peeling, and roughly chopping
5. Blanch carrots, peppers & long beans together
6. Heat ½ oil in wok
7. Add ½ minced garlic, and stir fry until browned
8. Add shrimp, and stir fry until cooked through
9. Remove shrimp onto separate dish, and set aside
10. Prepare seasonings by mixing in a small bowl
11. Heat remaining oil, and add remaining garlic
12. When garlic has browned, add carrot, peppers, long
beans and onion, and stir fry for around 2 - 3
minutes, or until carrots are soft
13. Add cooked shrimp, sweetcorn, cooked rice and
beaten eggs, stir fry for 4 - 5 minutes
14. If rice does not fit into wok, remove half the vegetables,
and complete steps 11 - 13 again
15. Add all seasonings, then stir
16. Top with spring onions, and serve

95

Science
Tip
If you place an egg inside
vinegar, and keep it
overnight, the shell will have
disappeared and the egg
turns translucent

96 Fried Shor t Noodles
Rice & Noodle
STIR FRIED KHMER SHORT NOODLES

INGREDIENTS (SERVES 4)

»» 450g Khmer short »» 3 teaspoons chili sauce
»» 2 teaspoons sweet soy
noodles (lort) sauce
»» 100g bean sprouts
»» 75g chive flower, cut »» 1 ½ teaspoons fish sauce
into 2cm pieces »» 1 ½ teaspoons chicken
»» 150g Chinese broccoli, powder
washed, peeled and »» 2 teaspoons palm sugar
sliced »» 1 tablespoon water
»» 2 tablespoons cooking oil
»» 4 eggs, beaten
»» 4 cloves garlic, minced

DIRECTIONS

1. Prepare the cooking sauce by mixing all seasonings and
water in a small bowl, then set aside
2. Prepare all vegetables as per ingredients
3. Heat oil in wok, add minced garlic, stir fry until
browned
4. Add Chinese broccoli and fry for 1 minute
5. Add the noodles, and stir fry for 1 minute
6. Add chives and bean sprouts, stir fry for 1 - 2 minutes,
until the vegetables are soft
7. Add prepared sauce mixture, then stir
8. Add beaten eggs, and stir whilst cooking
9. Once eggs appear cooked, turn gas off and serve

97

Nutritional
value per 100 g
Chive Flower
Vitamin A - 87%
Iron - 8%
Vitamin B - 120%

98 Pasta Bolognaise
Rice & Noodle

PASTA BOLOGNAISE

INGREDIENTS (SERVES 4)

»» 300g beef loin, ground »» 2 cups beef stock
»» 400g red tomatoes, »» 2 tablespoons olive oil
»» ½ teaspoon salt
diced »» ½ teaspoon pepper
»» 1 small carrot, diced »» 400g spaghetti, tagliatelle,
»» 1 onion, diced
»» 4 cloves garlic, minced penne or other pasta
»» 1 tablespoon tomato »» 2 liters water (for pasta)
»» 1 tablespoon salt
paste »» 1 tablespoon olive oil
»» 1 teaspoon fresh

oregano

DIRECTIONS

1. Dice beef and grind in meat grinder
2. Prepare vegetables as per ingredients
3. Heat ½ oil in pan. Add ground beef, season with a pinch
of salt & pepper, then stir until browned
4. Remove the beef and drain fat, then set aside
5. Heat remaining oil in pan, and add onion & garlic, cook
for 2 minutes
6. Add diced carrots, fry for 2 minutes
7. Add tomato, and cook for 2 minutes while stirring
8. Add 2 cups beef stock, and stir
9. Add tomato paste, oregano, and seasonings, then
simmer for about 20 minutes. (at this point, you can
place everything in the slow cooker and cook on high
for 2 hours or low for 4 hours)
10. To prepare the pasta, boil water in a cooking pot
11. Add salt, oil & spaghetti, follow the package directions
for cooking times
12. When cooked, drain the serve with bolognaise

9999

Pasta
Health Tip
Whole-grain pastas are
a much healthier option.
They are made from whole
wheat, brown rice or buck-
wheat, sometimes even
quinoa, spelt, farro or
kamut

100 stir fried noodles
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
2. Separately blanch Chinese broccoli stems (keep leaves
aside), carrots and broccoli florets
3. Prepare all seasonings by mixing in a bowl
4. Heat oil in wok
5. Add minced garlic, and fry until browned
6. Add sliced meat, and fry until browned
7. Add blanched carrots & broccoli, and stir fry for
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