Yao Hon – Cambodian fondue

Ease : 1
Cost : 2
Spicy : 1
People : 2
  • Baking :
    pdf
    VN:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

    Ingredients :

    • 500 g of rice vermicelli
    • 500 g of beef
    • 200 g of shrimp
    • 200 g of asian fish or beef balls
    • 200 g of cuttlefish
    • 200 g of water spinach
    • 100 g of mushrooms
    • 100 g of crushed peanuts
    • 1 kg of spinach
    • 2 Chinese cabbage
    • 3 bok choy
    • 75 g of sugar
    • 2 teaspoons of salt
    • 2 tablespoons of tamarind concentrate
    • 40 cl of coconut cream
    • 15 cl of nuoc mam sauce
    • 150 g of satay powder or paste
    • 1,5 liters of water

    Preparation :

    Prepare the noodles according to the instructions indicated on the package.

    Cut the meat into thin slices. Shell the shrimp and make a small cut on the back of the shrimp and remove the small black vein.

    Cut the fish or beef balls and bok choy in 2 pieces and 4 pieces the cuttlefish.

    Cut the mushrooms into strips and water spinach and Chinese cabbage in 3.

    In a saucepan pour the coconut cream and satay, mix well so that everything is well homogeneous, then add the tamarind concentrate, sugar, stir and simmer 5 minutes over medium heat.

    Add 1,5 L of water, salt, fish sauce and crushed peanuts and stir and simmer 30 minutes over high heat.

    Transfer a quantity of soup in serving Asian melted, then add the vegetables, meat and seafood and rice vermicelli, cook and enjoy.

    Tips : you can use prawns instead of shrimps and the soya vermicelli instead of rice noodles, because it doesn’t need to be soaked in water before consumption,  you can put directly into the Cambodian melted.

    Anecdotes : The khmer fondue is made ​​at major events such as : New Year, weddings, birthday, family meetings…

    Noodles with shrimp and black mushrooms
    Cambodian and Thai dish with shrimp, noodles and mushrooms. This is a dish of wok all day simple, go...
    Phulkopir Paturi - cauliflower mustard
    Phulkopir Paturi is a dish of cauliflower with mustard and other spices, very tasty vegetarian dish ...
    Char kway teow - fried noodles
    Char kway teow is fried noodle dish popular in Malaysia, Indonesia, Brunei and Singapore. We usually...
    Lu rou fan - braised meat rice
    Dish from the north of the island of Taiwan, Lu Rou Fan can cook meat pork or beef.
    Mok Pa - coco fish in a foil parcel
    Ingredients : 1 kg of perch fillet ( avoid cod, salmon too fat) 5 banana leaves 5 lemon le...
    Nasi kuning - yellow rice
    Nasi Kuning is yellow rice colored with turmeric, it is served at ceremony in Indonesia.
    Satay - sate - skewered meat
    Satay or sate is a famous skewered meat in Asia including Malaysia, Indonesia but also Singapore, th...
    Balachaung - fried dried shrimps
    Balachaung is a preparation of fried dried shrimps served with rice, and this is the most popular of...
    Ngapi htaung - shrimp paste
    Ngapi Htaung is a shrimp paste that serves as an accompaniment to rice in Burma.
    Gin thoke - ginger salad
    In Burma they are very fond of salad, here's Gin Thoke is a salad with ginger.