Trying to add different dishes and salads to the
"Saturday Lunch at the Farm" crowd brought the dawn of new tastes and
new ways of devouring lunch. This salad goes particularly well when
"Tommy the Beefsteak Tomato" or "Penelope the Plum tomato" when in the
summer you can actually smell the tomatoes maturing and growing big
right before you eyes. The use of fresh mint really highlights this
simple salad along with the use of fresh scallions, and cucumbers. Even
during the cold winter, to bring this bright salad to the table can
bring smiles and salad bowls handed down to add just a little more. This
is a rustic salad that jumps up and grabs you to behold it. Hey, who
said the "Farm" can't be healthful too. Don't hesitate to change the
ingredients (such as not using "Fish sauce" you may want to sub a light
soy sauce instead) or using fresh green or red peppers instead of the
chilies. Go ahead....it's ok! Enjoy mostly......and have fun
*Note* my friend Maito tried this and her suggestions were so good I
incorporated the into this recipe. I think it was perfect, thank you
Maito!
Ingredients
- 1 boneless skinless chicken breast, cooked (shredded, or 2 small)
- 2 tomatoes, sliced thinly
- 2 scallions, sliced thinly
- 1 cucumber, thinly sliced
- 1 tablespoon fresh mint, torn in smaller pieces (optional, fresh parsley in place) (optional)
- 1 tablespoon fresh basil, torn in smaller pieces
- 1 jalapeno chile (add to taste only, I add Serrano chilie personally)
- 3 tablespoons unsalted dry roasted peanuts, coarsely ground (or cashews)
Kampot Sauce
- 2 limes, juiced and pulped
- 3 garlic cloves, minced
- 2 scallions, diced thinly
- 1 jalapeno pepper, finely chopped (seeded and devined, to taste)
- 3 tablespoons fish sauce (optional light soy sauce)
- 1 tablespoon honey
Half a cup of tuk trey,
a popular Khmer sauce, and some lemongrass is all it takes to turn some
king prawns into a hearty Cambodian treat. These prawns are a great
match for plain white rice, and you can also eat them with a salad.
(This recipe serves 2)
(This recipe serves 2)Ingredients:
- 14 King Pawns with shells intact
- 3 finely chopped lemongrass stalks (use only the bottom 3 inches of the stalk, with the hard bottom bit discarded)
- ½ cup tuk trey dipping sauce
- 1 Tbsp oil
- 1 Tbsp sugar
- 2 tsp salt
Preparation:
- Using a pair of sharp scissors, trim off the sharp end of the prawn heads. This will prevent your fingers and hands getting pricked by the sharp prawn head during your meal. Cut off as much of the prawn legs as possible without damaging the body.
- Marinate the prawns with the salt for at least 30 minutes.
- Put the lemongrass, oil and sugar into the bowl of tuk trey sauce. Mix this well and pour over the prawns. Leave the prawns in the fridge for at least 2 hours, tossing the prawns after an hour, so that they get marinated well.
- Cook the prawns on a barbeque or under a grill in an oven for 6 minutes, turning over after 3 minutes. The prawns are ready when they turn pinkish red.
- Serve with plain boiled rice and a side salad or fried vegetables.
This is the easiest Khmer dish and everyone can do it! It's so popular in Cambodia....Go to the lesson together now :D
Ingredients - 6 ears corn, husks and silk removed
- 2 tablespoons vegetable oil
- 2 tablespoons
fish sauce
- 2 tablespoons
water
- 1 1/2 tablespoons
sugar
- 1 teaspoon
salt
- 2
green onions, white parts only, thinly sliced
- vegetable oil, for brushing
Directions
- Prepare charcoal grill or preheat an ungreased cast-iron skillet over medium heat.
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- Very lightly brush the corn with oil and set on the grill rack or in the skillet.
- Cook, turning every 2-3 minutes, until the kernels are tender and nicely charred, 12-15 minutes total; keep warm.
- Meanwhile, in a bowl stir together the fish sauce, water, sugar and salt until it is dissolved.
- Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not smoking.
- Carefully pour liquid mixture in (it
may sputter a bit so watch out); add the green onions and simmer until
the sauce begins to thicken, about 30 seconds; remove from heat and
cool.
- Brush cooked corn with the sauce and serve.
A Cambodian dish of curried monkfish or codfish gently seasoned with
coconut milk, turmeric, paprica, ginger, garlic, chili and fish sauce.
The pale yellow curried fish sits prettily in a lettuce leaf.
Ingredients
- 1 pound monkfish or cod fillets
- Salt and freshly ground black pepper
- 1/4 cup coconut milk
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon curry powder, optional
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, peeled and minced
- 2 tablespoons thinly sliced fresh Thai chili pepper, seeds included
- 2 teaspoons Southeast Asian fish sauce
- 2 tablespoons canola oil
- 1/2 cup thinly sliced onion
- 12 baby bibb lettuce leaves
- 1 tablespoon shredded fresh kaffir lime leaves, if desired.
1. Cut fish into 1/2-inch chunks. Season to taste with salt and pepper; set aside.
2. In a medium bowl, combine coconut milk, turmeric, paprika, curry
powder, ginger, garlic, chili pepper and fish sauce. Mix well. Add fish
pieces, and toss until well coated. Let marinate 15 minutes.
3. Place a large skillet over medium-high heat. Heat oil, and add
onions. Saute onions until translucent, about 5 minutes. Add fish
mixture, and saute until fish is opaque, about 3 minutes. Remove from
heat, and allow to cool to room temperature.
4. Spoon into lettuce cups, and place three cups on each of 4 plates. Garnish with kaffir lime leaves, and serve.
Recipe by Asia Recipes
