Author Archives: azizen

Typical Chinese fried rice

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Ingredients :

  • 3 cups of white rice
  • 6 cups of water
  • 10 raw shrimp pink
  • 3 eggs
  • 1 carrot
  • 1 box of peas
  • 1 box of corn
  • 50 g of soy grows
  • 6 sprigs chives
  • 125 g of pork or ready lacquered Chinese sausages 4
  • 2 tablespoon of light soy sauce
  • 1 teaspoon of salt
  • oil

Preparation :

Wash 3 to 4 times the rice and cook in a rice-cooker, for 3 cups of rice put 6 cups of water.

Drain and rinse the corn and the little peas and the growth of soybeans. Chop the stems of chinese chives.

Peel and wash the carrots and cut the small dice.

Cut small dice of the pork lacquered, if you take the Chinese sausage cooked before around 15 minutes in boiling water, dry thoroughly and cut into small dice. Set aside.

Shell the shrimp and made ​​a small cut on the back of the shrimp and remove the black vein.

Break eggs and beat them to make an omelet.

Heat wok over high heat, put oil then pour the egg and well spread for much faster cooking, then cut it into pieces and place in a plate and set aside.

Add a little oil in the wok and add the shrimp and saute until they change color, then add carrots, peas, corn, lacquered pork or Chinese sausages and finally growth of soybean. Let cook 2 to 3 minutes, stirring occasionally.

Add rice, pieces of omelette, the chives and soy sauce and stir so that all is well blended and season with salt.

Tips : For the fried rice you can use cooked rice let from yesterday, and various ingredients such as chicken, beef or duck, mushrooms, onions.

Anecdotes : The cantonese rice is called fried rice in China, it is a very popular dish in the Chinese world, as it is tasty and nutritious and can be economic or refined depending on the choice of ingredients.

Char sui pork – glazed pork

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Ingredients :

  • 400 g of boneless pork loin
  • 3 cloves garlic
  • 1 tablespoon of cooking oil
  • Char Sui Sauce
  • 2 tablespoons of maltose syrup or liquid honey
  • 2 tablespoons of hoisin sauce
  • 1 tablespoon of light soy sauce
  • 1 teaspoon of Kuei Lu Chiew Mei (Chinese liquor)
  • 1 teaspoon of 5 spice
  • 1 teaspoon of sesame oil
  • 3 teaspoon of red dye
  • ½ teaspoon of baking soda
  • 1 teaspoon of glutamate

Preparation :

Cut the pork into medium size pieces .

In a bowl put the soy sauce, the red dye, honey or maltose, five spice, hoisin sauce, sesame oil, and alcohol.

Pour 2/3 of the sauce then add Char Sui sauce, glutamate, baking soda, oil and crushed garlic cloves. Marinate 24 hours in the fridge.

Brush over with remaining sauce and cook meat to 230 ° C for 20 minutes, and watch carefully the pieces of loin and turn occasionally, until caramelized the pieces.

Serve with white rice and a spicy sauce or the hoisin sauce according to your preference.

Tips : you can cook char sui pork on the barbecue, but cut the pieces of pork loin a little bigger.
Char sui pork is eaten as Peking duck, with white rice (char sui fan) or inside the white bun (char sui bau) or in the cantonese rice or with noodles (char sui mein)

Peking duck

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Ingredients :

  • duck or a can of 1.6 kg
  • 3 tablespoon of liquid honey
  • 4 tablespoon of dark soy sauce
  • 1 teaspoon of rice vinegar
  • 1 teaspoon of sugar
  • 1 teaspoon of 5 spice
  • 2 teaspoon of salt
  • 1 ginger

Preparation :

Heat 1 liter of water and bring to boil. Prick the duck everywhere with the tip of knife or fork and when the water is boiling plunge the duck for 3 minutes then remove and clean it well with paper towels to remove all fat, the skin is dry.

Remove the tail and neck of the duck.

Peel and chop the ginger and put it inside the duck and rub the cavity so we can smell the aroma.

In a bowl put the honey, soy sauce, sugar, rice vinegar, salt and the spices 5. Mix.

Brush over the duck using a pastry brush by putting the laque on the outside and inside and let stand 1 hour in refrigerator.

Brush over again with a layer of lacquer and then back in the fridge for 24 hours.

Keep the rest of laque for baste occasionally while cooking, if the skin is too dry and the duck is not yet cooked .

Preheat oven to 230 ° C and cook the duck for 15 minutes, then reduce to 170 ° C and bake for 1 hour.

Remove duck from oven and let stand 15 minutes before cutting.

Serve with white rice or cantonese, raw vegetables like the cucumber, carrots and radishes and the hoisin sauce.

Tips : For the rest of your duck you can eat rolled into a thin pancake with vegetables cut into julienne strips and hoisin sauce.

Anecdotes : Peking duck is a dish of traditional North China it is traditionally accompanied with vegetables and soy sauce elongated white vinegar and minced garlic or rice or white bun. It prepares this dish at events like Chinese New Year and weddings.
The duck was originally prepared in the Ming imperial court. At the time, the duck was roasted in a closed furnace. Having become the favorite dish of Emperor Qian Long (Chinese: 乾隆) and Empress Ci Xi, he was popular in the Qing. It remains to the present day a famous dish, typical of Chinese cuisine.

Banh tom chien – shrimp fritters

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Ingredients :

  • 300 g of pink shrimp
  • 1 egg
  • 150 g of flour
  • 2 tablespoon of cooking oil
  • 1 teaspoon of baking powder
  • 1 teaspoon of glutamate
  • ½ teaspoon of salt and pepper
  • 15 cl water

Preparation :

Shell shrimp, leaving tails, then made ​​a slight nicks on the back of the shrimp and remove the black vein.

To prepare the dough break the egg into a bowl, add salt, pepper, the baking powder and mix with a spatula.

Pour the flour as you mix again then add water, beat the dough for 3 minutes.

Heat the cooking oil until it is hot, dip a shrimp one after another in the dough, leaving the tail and fry for 3 minutes, until that they are golden brown.

Drain on paper towels.

Serve the shrimps fritters hot with sweet and sour sauce or spicy according to your preference.

Tips : you can eat as an appetizer or snack.

Nhoam svay bekie krime – green mango salad

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Ingredients :

  • a green mango
  • 1 lime
  • 1 tablespoon of nuoc mam sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • ½ cup dried shrimp
  • 1 shallot
  • 1 teaspoon of fresh bird pepper
  • 1 tablespoon of chopped mint
  • 1 tablespoon of chopped green onions
  • 1 tablespoon of Thai basil
  • 2 tablespoons of chopped roasted peanuts crushed

Preparation :

Peel and grate the mango. Soak the dried shrimp in ½ cup of water for 30 minutes then drain well.

Chop the mint, the green onion, thai basil and mince shallot.

Heat a small saucepan lightly oiled, add the dried shrimp and saute quickly enough to give them a nice crunchy texture.

Transfer to a blender and blend coarsely and set aside.

In a large bowl, combine lime juice, nuoc mam sauce, sugar, salt and fresh chili .

Add shallots, mango, shrimp, mint, the green onion and the thai basil, mix well so that are homogeneous and sprinkle with crushed peanuts.

Serve.

Tips : You can add grated carrots and serve this salad as an appetizer or side dish with sticky rice or white.

Anecdotes : In Cambodia this dish can be served as an entry or basic dish with fried marinated chicken or fried fish or during some occasion as party with friends or family.

Jakah Sach ko – skewered beef

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Ingredients :

  • 400 g of meat beef
  • 1 stalk of lemongrass
  • 3 clove garlic
  • 1/2 ginger
  • 5 tablespoons of oyster sauce
  • 1 teaspoon of salt
  • 4 tablespoons of nuoc mam sauce
  • 5 tablespoons of sugar
  • 5 tablespoons of soy sauce
  • wooden skewers

Preparation :

Cut meat into thin slices and reserve. Chop the garlic, ginger and lemongrass and put in a blender and mix until obtaining a very smooth puree.

Put in a bowl the sugar, soy sauce, salt, sauce, fish sauce, oyster sauce, puree and lemongrass and stir the meat, cover with a cellophane and marinate for 1 hour in the fridge.

Skewer the meat and then cook on the barbecue or the grill for 10 minutes per side.

Serve with rice.

Tips : The Jakah Sach ko be eaten natur or with a salad of mango, papaya, or carrot or white rice or sandwich.

Anecdotes : Cambodia are bought Jakah Sach ko in small shops or street vendor and are eaten with friends or family.

Chili crab et black pepper crab

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Ingredients :

  • 3 tablespoon of soy sauce (Kecap Manis)
  • 3 tablespoon of oyster sauce
  • 3 tablespoons of powdered sugar
  • 2 kg of blue swimming crabs
  • 1 ½ tablespoons of cooking oil
  • 1 ½ tablespoons of butter
  • 1 ½ tablespoon of fresh grated ginger
  • 6 cloves garlic, minced
  • 2 red pepper, finely chopped
  • 1 ½ tablespoon of black pepper
  • 1 ½ teaspoon of white pepper
  • ¼ teaspoon of ground coriander
  • 2 onions, finely chopped
  • ¼ cup of chopped fresh cilantro
  • 3 tablespoons of water

Preparation :

Put soy sauce, oyster sauce, sugar and 3 tablespoons of water in small bowl, stir and set aside.

Pulling on the apron of each crab, remove the top shell, then the feathery gills and viscera. Rinse quickly.

Cut each crab into quarters and break the legs gently.

Heat oil in a wok over high heat, add the crab pieces and stir fry 5 minutes until the shell became bright orange and well-cooked meat.

Add butter, ginger, garlic, chilli, black and white pepper and coriander to the wok. Sauté 30 seconds.

Add sauce mixture, stir and bring to a boil, then simmer 2 minutes. Return the crab to the wok and stir to coat in sauce.

Cook 2-3 minutes to finish cooking the crab, then garnish with onions and coriander leaves.

Serve immediately.

Astuces : we can use other varieties of crabs: mud crab, Crab Flower, Blue swimmer crab, soft shell crabs.

Chicken rice

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Ingredients :

  • 1 chicken
  • 1 tablespoon of Chinese rice wine
  • 2 tablespoon of soy sauce
  • 3 fresh ginger
  • 12 clove garlic
  • 5 chopped shallots
  • 1 teaspoonb of sesame oil
  • ½ teaspoon of salt
  • 3 cups of long grain rice
  • 2 tablespoon of cooking oil
  • 2 Liter of water
  • 2 pandan leaves
  • 10 red chillies, seeded
  • combawa juice
  • salt

Preparation :

Fill a pressure cooker with 2 liter of water and bring to boil. Rub inside of chicken with 1 tablespoon rice wine and soy sauce. Coarsely chop 3 slices of ginger, 3 cloves garlic and 1 shallot and then mix in a blender or in a mortar.

Placing the mixture within the chicken.

When the water boils, put the chicken in water for 1 hour over low heat, not boil water so the chicken be very tender and juicy.

At the end , remove the chicken and rub with 1 tsp. tablespoons of soy sauce, sesame oil and salt, then cut the chicken into small pieces and reserve the bones and carcass.

For the chicken broth, add the chicken bones and the carcass, 3 slices of ginger and 2 minced shallots in the water which the chicken is cooked and boil for 1 to 2 hours until the broth have a strong taste of chicken.

Discard the bones and the chicken carcass and strain the broth through in a sieve or a chinois.

For rice, wash rice until water runs clear and drain well and set aside.

In a wok, put a little oil, then saute 1/2 grated ginger and 2 cloves of garlic. Add rice and salt and fry quickly for about 1-2 minutes.

Transfer rice in a pressure cooker, add 1 liter of chicken broth and pandan leaves. Follow the normal instructions for cooking rice.

For the chilli sauce, coarsely chop 10 chillies, 1 garlic cloves and 1/2 ginger, then chop in a mortar or blender, add 2 tablespoons of chicken broth, 2 tablespoons of juice of combawa and salt.

Will keep in a covered container in the refrigerator for a few days, but is best served chilled.

For the ginger sauce, coarsely chop 1 ginger and 6 cloves garlic, then chop in a blender or mortar, add 2 tablespoons of chicken broth, 2 tablespoons of juice of combawa and salt.

For chicken soup, strain the remaining broth into bowls and serve.

Finely chop 2 shallots and sprinkle in the bowls.

Serve hot.

Tips : You can cook some cabbage leaves in the rest of chicken broth before serving the soup.

Anecdotes : Chicken Rice is a dish of Chinese origin, and is often associated with Hainan and the Malaysian cooking, but it is also commonly sold in neighboring like Thailand and Singapore. It is based on the dish called Wenchang Hainan.
In malaysia the chicken rice is served with rice balls rather than a bowl of rice.
In Singapore this dish is considered the national dish of Singapore, it is also serve in the airline for international flights.
In thailand the chicken rice is a common dish, it is called Khao man kai which literally means chicken rice oiled. Khao man kai is served with cucumbers, black pudding and fresh coriandre. The sauce that accompanies this dish is done with the tauchu also known as soybean paste yellow.

 

Fish head curry

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Ingredients :

  • 1 whole fish head halved (red snapper, grouper, monkfish, salmon …)
  • 500 g of fish fillets
  • 5 tablespoons of curry paste
  • 2cm fresh ginger, thinly sliced ​​
  • 3 cloves garlic, thinly sliced ​​
  • 3 onions, thinly sliced ​​
  • 300 g of young okra (lady finger)
  • 3 quartered tomatoes
  • 6 red chillies, halved in length
  • 6 green chilies, halved in length
  • 3 sprigs curry leaves
  • 1/2 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 tablespoon of tamarind mixed with ½ cup water
  • 1 cup of coconut milk
  • 5 tablespoon of sunflower oil
  • 250 g of coriander powder
  • 60 g of ground cumin
  • 150 g of chili powder
  • 30 g of rosemary powder
  • 20 g of black pepper powder
  • 10 g of fenugreek powder

Preparation :

Wash the fish head and fish fillets and dry with paper towels.
Cook the steamed fish and set aside.

Heat oil in a wok and add ginger, saute on high heat for 2 to 3 minutes, add garlic and saute until the mixture is fragrant.

Add the curry paste and saute a few minutes. Add the shallots, add half the coconut milk and bring to a boil before adding the reste of coconut milk and tamarind juice.

Add okra, tomatoes, red chilli, green chilli, curry leaves, salt and sugar.

Finish preparation by adding the fish and leave to simmer 10 minutes.

Serve with rice.

Anecdotes : This dish from southern India, at first glance unprepossessing. Imagine a fish head (usually the red mullet, grouper rarely or monkfish) bathed in a spicy curry sauce.

Yao Hon – Cambodian fondue

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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…

Lok lak – beef and lemon sauce

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Ingredients :

  • 400 g of beef
  • 3 tomatoes
  • 1 salad
  • 1 onion
  • 1 lemon
  • 1 clove garlic
  • 1 1/2 tablespoon of sugar
  • 2 tablespoons of nuoc mam sauce
  • 2 tablespoons of soy sauce
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of tapioca flour
  • ½ glass of water
  • salt, pepper

Preparation :

Put the lettuce leaves on a platter, cut the tomatoes and onion into slices and then dispose the onion and tomatoes on lettuce leaves.

Cut meat into thin slices or small dice according to your preferences and then slice the garlic.

Heat up oil in a wok and fry garlic, add meat and 1 tablespoon of sugar, the pepper, fish sauce, soy sauce and oyster sauce. Mix quickly enough to keep the meat a little underdone.

In a bowl put the tapioca flour and add the ½ cup of water, mix well so that the tapioca flour is well dissolved and pour over meat and mix well
until the sauce is slightly thick.

Adjust seasoning and pour over meat on chopped onion.

For the sauce put into a bowl the lemon juice and 2 teaspoon of salt, 1 teaspoon of sugar and 1 teaspoon of freshly ground black pepper and mix well.

serve with the white rice.

Tips : you can serve the lok lak with a fried egg and sauce is not required for this dish, because some people dislike.

Jackfruit and tapioca pearls in coconut milk

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Ingredients :

  • 1 can of jackfruit
  • 50 cl of water
  • 5 tablespoons of pearl of tapioca
  • 400 ml of coconut milk
  • 75 g sugar
  • 1 teaspoon of salt

Preparation :

Rinse the jackfruit and cut into thin strips and set aside.

In a saucepan bring water to boil and add the tapioca pearls and cook until the beads become completely translucent.

Stir often so they do not stick. Remove and place them under warm water and set aside.

In a saucepan heat the coconut milk, add salt and sugar and cook for about 5-7 minutes over low heat until the sauce thickens, stirring occasionally.

Then add the pearl of tapioca, stir, taste and adjust if you think it’s not sweet enough to suit your taste.

Remove from heat and let cool 10 minutes then add the jackfruit.

Serve warm or cold.