How to Cook Sach Ko Chror Nouch (Spicy Stuffed Beef)

Ingredients 

1. 500g of beef
2. 150g grease, sliced in small stripe
3. 2tbsp lemon grass stalk, sliced thinly 
4. 1tsp of Kapi
5. 1/2 tsp of galangal 
6. 1 tsp of turmeric 
7. 1 tsp parsley root 
8. 5 cloves of garlic
9. 4 shallots 
10. 4 dried red chilies, soaked, drained and chopped into past
11. 3 tsp of white sugar 
12. 1bsp fish sauce 
13. 1/2 cup of coconut cream 

Instruction 

1. Make Kroeung by pounding lemon grass stalk, galangal and parsley root in a wood mortal until fine, then follow by garlic and shallots when it is well smooth. Add Kapi and red chilli paste, continue pounding lightly  until well mixed.
2.  Boil pork grease until cooked, then slice in small stripe and set aside 
3. Sliced beef thinly, beat to flatten then cut into rectangles about 5cm x 8cm 
4. Blend the Kroeung into flatten beef with half coconut cream and season with fish sauce and sugar
5. Place 2 or 3 of pork grease onto one half and roll over then stick the beef rolls about 3 rolls together with skewer. To make like that until use up then bring them to grill over the hot-coal until golden or cooked. 

To be sure when you grill, don't forget to brush with coconut milk in order to make it bright and good small. This dish is eaten with vegetable pickle. 

Smoked Fish or Trei Chhroeu

Smoked fish is a kind of assent food for Cambodia people who are living in rural area especially the one who lives far away from market. It also plays an important role in cooking, it is not only in family kitchen but also from big restaurant to small in capital.
Smoked fish is made from a variety of fish. The biggest and most expensive is made from Trei Kes, while the small ones are made of Trei Riel, Trei Andeng and others...
The method of making smoked fish is that first we need to clean thoroughly and remove off all inner part. Then use a strong bamboo skewer to pierce through the head. It is then wrapped in bananas leaves and smoked over very low coconut musk fire to brown the fish and slowly cook it. After it is well done, bring it to dry in the sun for 1-2 days and then smoke again. The process is repeated for several days or a week until it is completely dry ans crispy.
Smoked fish can be kept for months, often it is hung on the kitchen wall for family who is living in the countryside and for other stored in the refregerator.
The Khmer family uses smoked fish (Trei Chhroeu) to make soup (Samlor) or to make salad (Nhoam) by pounding and mix with fresh vegetable like Nhoam Sdoa, Nhoam Makak... 

Shrimp Paste or Kapi

Kapi are made from shrimps, first the small shrimps are thoroughly cleaned and drained, the sprinkle salt on it and blend well, to be sure the shrimp mixture are well blended. Let it sit overnight.
In the morning we bring it to pound to a smooth consistency, then spread onto thin circle to dry in the sun for one day. Next day they are collected and pounded again to further firm up their mixture. They are found and dried in the sun for a few days, while sale can be added more in order to strengthen the quality.  Finally, it is stored in an air tight jar. The past can be kept for 3-4 months.

How to Cook Pos Ko Toek Prahok (Boiled Cow's offal with Prahok Sauce)

 Pos Ko Toek Prahok is a popular dish in Cambodia and it is considered aa a kind of appetizer.

Ingredients

500g cow's offal

Vegetable 

1. Cucumber, sliced 
2. Herb (sweet basil, mint, Cilantro …)
3. Cabbages, cut in small triangle
4. Carrot, sliced 
5. Onion, sliced
6. Green bananas, sliced
7. Long bean cut about 3cm
8.  water spinach, julienne 

Prahok sauce

1. 2-3 of bird chilies
2. 1-2 Kaffir lime leaves
3. 3-4 sliced of galangal 
4. 4-5 Lemongrass stalk, thinly slice
5. 3-4 Lemon juice
6. 4tbsp Sugar
7. 80g of Prahok
8. 50g of pineapple
9. 5-6 garlic cloves
10. 2-3 tbsp of Peanut, roasted and pounded  
11. 1 cup of boiled water  

Instruction 

Clean thoroughly cow's offal, then place in a pot and bring to boil over the medium high heat and don't forget to put in 2-3 leaves of kaffir lime and a lemon grass stalk which is cut and crashed. Boil about a hour and half until the is tender. Remove from heat when it is cool, sliced and placed in a nice plate and decorate by vegetable

Prepare for the Prahok Sauce    

Chop Prahok with pineapple, galangal, garlic and kaffir lime leaf until fine then place in the bowl then pour in 1 cup of boiled water, stir well and season with sugar.
Sliced lemon grass, pounded peanut and sliced lime are set aside in a small bowl, waiting people people need them when serving. 

How to Make Prahet Kroeung (Fish Meatball)

Ingredients 

1. 300g of flesh fish (Optional fish but the best is slat fish)
   
2. 2 tbsp of long bean cut into small pieces
3. 4-5 lemon grass stalk, Sliced thinly 
4. 4 garlic cloves 
5. 1 tsp galangal, cut in small 
6. 1/2 turmeric, cut small 
7. 1 tsp of rhizome, cut small 
8. 2 leaves of Kaffir lime 
9. 1tsp of white surgar 
10. 1/2 tsp of salt 

Instruction 

1.  To  make Kroeung by pounding slice of lemon grass stalk then follow by garlic cloves,
   
   galangal, rhizome, turmeric and kaffir lime leaves until smooth
2. Put flesh fish into it and continue to pound until well mixed. 
3. Remove and put it in a large bowl then place the small pieces of long bean and blend well.
4. Season with salt and sugar
5. Pick alike wrist roll as a ball then press, 
6. Bring to try until cooked

How to Make Bok Lahong (Green Papaya Salad)

Ingredients 

1. 130g of green papaya, grated 
2. 1 medium carrot, grated 
3. 1 medium tomato, sliced in wedge 
4. 1 long bean, cut in 3cm in length 
5. 1tbsp dried shrimp
6. 1 salted crab 
7. 4-5 garlic cloves 
8. 1tsp palm sugar 
9. 1bsp fish sauce 
10. 1tbsp peanut, roasted and pounded coarsely 
11. 1 lime
12. 1-2 bird chilies 

Instruction

1. Pound dried shrimp with garlic and chilies in the wood mortar and follow fish sauce then peanut
   
   and continue lightly pounding until well mixed.
2. Squeeze lime over and tear salted crab in, and toss in papaya grated, long bean and tomato, lightly pound until mix well. 
3. Adjust your taste then remove on a nice plate and sever

This taste of cuisine should be sweet, sour, salty and hot 
Yum!!

Trei Ang Toek Trei Ampeltum (Grilled fish with Ripe Tamarind Sauce)

Ingredients 

Sdoa

1. 1kg of freshwater fish (Cat fish, Trei Ros.....)
2. 300g of lettuce
3. 100g bean sprouts 
4. 3cucumbers 
5. 3-4 bunches of Sdao
6. Herb (Chi)

Sauce: 

1. 4tbsp of ripe tamarind 
2. 5tbsp of fish sauce 
3. 3tbsp of sugar 
4. 1/2 cup of water 
5. 6-7 clovers of garlic, chopped 
6. 6-7 shallots, thinly slice 
7. 1-2 chili, thinly slice 

   

   Tamarind Sauce

Instruction

1.  Clean fish thoroughly and drain, then bring to grill until it  cooks and set aside
2. Clean lettuce, sdao and herb (Chi), wash cucumber and slice in chip, wash bean sprout and tip its root then take them all to arrange on a plate. 

Sauce: 

1. Soak ripe tamarind in water and use spoon stick until the flesh melt. 
2.  Add fish sauce, sugar chopped garlic and sliced shallots and stir them well 
3. Finally toss slice of chili

   

   Grilled fish with Ripe Tamarind Sauce

  This dish is served by using fingers. Lettuce is the best way to wrap all ingredients and dip into the sauce and serve

How to Cook Khar Mamm (Bacon and fish with Mamm)

Ingredients 

1. 100g of Mamm
   
2. 200g of bacon, sliced 
3. 300g of fish (Trei Po or Trei Keo, or Tei Bra) 
4. 3 lemon grass stalk, sliced, chopped into fine
5. 1 medium purple eggplant, sliced into cube 
6. 1tbsp of sugar 
7. 1tsp of salt
8.  2cups of water 

Vegetable 

water spinach, carrot, banana flower, cucumber and Chi

  Instruction

1. Pour 2 cups of water into pot and heat to boil when bubbling, add Mamm and keep it bubble for around 1-2 minutes and remove from heat, drain and set aside. 
2. Put 1-2 tbsps of vegetable oil into pan over a medium heat then add chopped lemon grass and stir-fry, when its smell bring out of aroma put bacon and fish and stir-fry gently
3. Pour Mamm stock into pan, continue cooking till bacon and fish are done. 
4. Finally, add purple  eggplant and season with salt and sugar and remove from heat. 

How to Cook Khar Trei (Fish in Palm Sugar)

Ingredients 

1. 500g of fish, thick sliced 

   

   Mango and Cucumber

2. 1 tbsp chopped garlic 
3. 1 tbsp of palm sugar
4. 1tsp of ground black pepper
5. 3tbsp of fish sauce 
6. 1tsp of salt
7. 3cups of water 

Green mango and cucumber

Instructions 

1. Clean fish thoroughly and cut in thick slice 

   

   Khar Trei (Fish in Palm Sugar)

2.  Marinate slice fish with salt and let it stay for a while 
3. Place palm sugar in pot and heat in low heat until it caramelizes
4. Add chopped garlic and stir frequently, when it starts to brown add black pepper, salt, fish sauce and slice fish if the mixture gets too thick and add a little water to help it along. 
5. Do not stir in order to prevent the fish from breaking apart. you just lift the pot and swire it goes and back. When the fish mixture turns red, add the rest of water and simmer until the sauce thickens. 

This dish is served with green mango grated and cucumber

Kang Kep Chha Khnhei ( Stir-Fry Frogs With Ginger)

Ingredients 

1. 300g of frog, Cut in chunk 
   
2. 70g of young ginger, Julienned 
3. 1tbsp of fish sauce
4. 1tbsp of soybean sauce 
5. 1tbsp of sugar 
6. 1/2tsp of salt 
7. 1/2tsp black pepper 
8. 4-5 Garlic, chopped 

Instruction 

1. Place 2 tbsp vegetable oil into pan and heat until hot
2. Put chopped garlic and stir fry until it turns brown 
   
3.  Put frogs and stir fry well  and let it sit over the heat for around 5-6 minutes 
4. Add ginger, allow the ginger release its full of aroma 
5. Seasoning with salt, sugar, fish sauce and soybean. If it is too dry, you can add a little water
6. Sprinkle the black pepper on remove from heat.