Feeds:
Posts
Comments

Posts Tagged ‘Khmer’

Oh, yes!  This is one Cambodian (Khmer) sauce you won’t be able to live without.  I kid you not!!!  I love a great, flaky white fish, broiled and placed on top of a bed of aromatic Jasmine rice.  Here is the best part, I don’t dip… I pour a line of Ginger sauce down the middle of it all, sit back in the silence broken only by the melody of the aromas and delicately roll my meal in my mouth–bite per bite.  Ummmmmmmmmmmmmm.

Photo courtesy of:  http://www.khatiya-korner.com/images/food/fishsauce_dipping.jpg

 

Ginger Fish Dipping Sauce

Ingredients: 

1-3 hot chili peppers, finely minced.  Remember, heat is optional!  Use none or a little or all three.  It is up to you. 

2  1/2 cloves fresh garlic, finely minced

1/3 cup fresh ginger, finely grated

1/4 cup raw cane sugar, powdered

1/4 cup fish sauce (make your own or commercial is fine)

1/4 cup hot water

2 fresh limes, juiced (about 1/4 cup fresh lime juice)

Preparation:

Place all ingredients in a small, glass sauce pan.  I ALWAYS let this recipe sit in the fridge for 24 hours before using.  I remove it from the fridge and heat it gently and serve.  You may be asking why I use a glass sauce pan.  Well, it is simply this:  lime juice and ginger can be quite acidic and I never place acidic elements (tomato, lime, lemon, etc.) in a metal pan.  Believe it or not the metal can be corroded quickly and spoil the fresh taste of whatever you are cooking!

Hope all of you have enjoyed a brief visit to Khmer cooking.  I just want to tease you all a bit with what will be coming soon…..MOTHER SAUCES.   With a limited number of base sauces you can create endless and wondrous sauces for any and every dish.  It’s time to get creative with Mother Sauces.  And, a big thank you to the wonderful reader who recommended lessons on Mother Sauces two months ago.  Finally, I can meet your desires.  Stay tuned……..

 

 

Advertisements

Read Full Post »

I know.  I know.  I know.  It has been a long time since my last post.  I am trying to juggle way too many things right now, but at least I’m back for now.  The long promised Khmer Curry Paste recipe is soon to follow.  Unlike other curry mixes this one won’t be a throat burner.  Oh no, this is a subtle, delicious, can’t stay away from it curry paste.    Frankly, as you who follow know, I am addicted to everything flavorful, especially Dougray Scott.  If you don’t know who Dougray Scott is take a look on Google and be prepared to have your heart stop at the site of those luscious lips and intelligent brow.  Sigh.  Dougray Scott, Khmer Curry Paste, a private hotel room with a sauna, Lisa Gerrard on the surround sound……..  Sorry, got carried away there for a moment.  Get out your mortar and pedestal and let’s get started.  Just remember that this recipe will make around a cup of paste or about enough for one large recipe using the blend or two smaller recipes.  I always say it is easier to use less spices than to have to figure out how to blunt the flavor from overuse.  Take this for what it is…a word from the spice wise.

Photo Courtesy of:   http://www.cambodia-cooking-class.com/images/top-mortar-2.jpg

Khmer Curry Paste

Remember, if you don’t know what ingredients I am mentioning, look back at my previous posts on Cambodian spices and herbs.  Also you can get all of these ingredients in large cities or if you live in a rural area, the internet offers you many sites from which to purchase these items.

Ingredients

1/4 cup peanut oil (for those worried about fat in their diet, canola oil or extra virgin olive oil can be used)

1 tsp sea salt

1 tsp black peppercorns

1/4 cup sliced turmeric

8 medium cloves skinless garlic sliced

6 fresh or dried Tai chilies

1 fresh or dried Spur Chile (I have read recipes calling for New Mexico Chili pods, but I have never tried them in this recipe) 

1/4 cup sliced and trimmed galangal root (relative of ginger–see previous post)

2-3 tsp mushroom powder

1/2 tsp shrimp paste

1 lemongrass stalk, cleaned and finely sliced

1/4 cup peeled and sliced shallots

10 kaffir lime leaves (note:  these must be finely shredded)

If you are using dried Chili pods remember to soak them in warm water for one half hour and then drain before using.  Put all of the ingredients in a food processor and blend for at least 15 minutes or until you notice the ingredients are forming a smooth paste.  Keep the edges pulled in with a spatula so all ingredients are well incorporated.  Use fresh with your recipe or store in refrigerator for no more than one week. 

How was that for simple!  And, soon to come will be an incredible recipe for you to use your spice mix with.  I can’t wait to hear about your smiles as you use your new spice blend paste!

Photo Courtesy of:  http://images.travelpod.com/users/timrie/4.1262609656.making-curry-paste.jpg

Read Full Post »

Hey there blog followers.  I am heading on vacation and won’t return until June 14, 2010.  Yeah.  I can’t wait.  Kayaking, hiking, photography, reading, good food and friends.  Can we ask for more?

Well perhaps you can.  I will begin today with a tantalizing taste of our next destination–Cambodia.  I lived in Viet Nam for three years and loved their food.  I plan on visiting Cambodia for the first time next year.  I just have to see the temple photographed in Laura Croft, Tomb Raider.  Additionally, I can’t wait to taste the dishes I’ve been preparing for years as made by the people who make Cambodia such a diverse and beautiful place. 

Here is a brief photographic glimpse of Cambodia.

Angkor Wat.  Photo Courtesy of:  http://courier12.files.wordpress.com/2009/10/angkor-wat-cambodia-garion88.jpg

 

Angkor Wat:  Photo Courtesy of:  http://microscopiq.com/images/cambodia-angkor.jpg

 

Photo Courtesy of:  http://www.cidbia.org/business-directory/food-restaurants/business_type_image

 

Photo Courtesy of:  http://d1.biggestmenu.com/00/01/0a/5526adf6baaa07eb_m.jpg

 

Photo Courtesy of:  http://www.tragnark.com/images/cambodia/cambodia_khmer_dancers.jpg

 

Photo Courtesy of:  http://www.parish-without-borders.net/cditt/cambodia/dailylife/2006/graphics/motordupe31.jpg

 

Well, I hope that holds you all until I get back in a week or so.  Hope your summer is starting well and just think of the spices, herbs and recipes to follow.  Cambodia promises to be an adventure!

Read Full Post »