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    Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia [Cambodian Cookbook, 60 Recipes]
    Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia [Cambodian Cookbook, 60 Recipes]
    Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia [Cambodian Cookbook, 60 Recipes]
    Ebook179 pages1 hour

    Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia [Cambodian Cookbook, 60 Recipes]

    By Joannes Riviere, Dominique De Bourgknecht and David Lallemand

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    About this ebook

    Prepare all your favorite Cambodian foods with this easy-to-follow and informative Cambodian cookbook.

    New cookbooks on Asian cuisines are much easier to find now than in years past. However, it's still very difficult to find a useful cookbook that focuses on the foods of Cambodia. Now, for the first time, Cambodian Cooking brings a previously untapped culinary tradition to the table for everyone to enjoy.

    Influenced over the years by a wide variety of cooking styles, Cambodian cuisine presents a particularly broad range of flavors to surprise the palate and stimulate the taste buds. Salty and sweet, downright bitter and sour go hand in hand or are blended subtly, sometimes within a single dish, to create a deliciously harmonious and original result. The recipes included feature favorites such as Curry Fish Cakes, Consomme with Caramelized Beef and Star Anise, Stir-fried Chicken with Chilies and Cashews, and Banana Sesame Fritters. Also included is an ingredients section that includes the Cambodian names as well as the Vietnamese or Thai names of the ingredients whenever necessary for ease of shopping.

    Authentic Cambodian recipes include:
    • Sweet Potato Rolls with Ginger
    • Pineapple and Ginger Ceviche
    • Rice Porridge with Fish
    • Khmer Curry
    • Soy Glazed Spare Ribs with Star Anise
    • Sweet Coconut Waffles
    • And many more!
    Take a chance and try a whole new cooking experience with Cambodian Cooking!


    About Act for Cambodia:
    Cambodia was a country at war for many years. Genocide claimed millions of lives and orphaned and deprived many children. Antipersonnel mines still threaten their safety, and despite these bleak conditions, Cambodian children still smile. If you visit Cambodia, you'll still find people who know how to open their arms in welcome.

    The French association Act for Cambodia founded and now runs the Sala Bai Hotel and Restaurant School. This association has been helping Cambodians since 1984 when it brought aid to the crowds of refugees crossing the borders of Thailand to flee the cruelty of the Khmer Rouge and all the terrible events that struck their nation at that time.
    LanguageEnglish
    PublisherPeriplus Editions
    Release dateMay 26, 2015
    ISBN9781462917495
    Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia [Cambodian Cookbook, 60 Recipes]

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      Book preview

      Cambodian Cooking - Joannes Riviere

      titlepage

      Contents

      Discovering Cambodian Food

      Ingredients

      Basic Cambodian Recipes

      Chili Coriander Dip

      Lime Chili Dip

      Green Mango Dip

      Tamarind Dip

      Khmer Curry Paste

      Pickled Vegetables

      Khmer Fish Stock

      Khmer Chicken Stock

      Snacks and Appetizers

      Fresh Salad Rolls with Shrimp

      Shrimp Fritters

      Sweet Potato Rolls with Ginger

      Pork Terrine Sandwich

      Marinated Pork Sandwich

      Fish Pâté with Peanuts and Tamarind

      Khmer Raw Vegetable, Fruit and Herb Plate

      Soft Boiled Eggs with Herbs

      Fish Cakes with Chives and Lime Leaves

      Salads

      Chicken and Vegetable Salad with Khmer Herbs

      Green Papaya Salad

      Pomelo and Shrimp Salad

      Watermelon Salad

      Tart Shrimp Salad with Cilantro and Peanuts

      Sliced Pork Salad with Herbs

      Green Mango Salad with Smoked Fish

      Pineapple and Ginger Ceviche

      Marinated Beef Salad with Lemongrass

      Soups and Stews

      Hot and Sour Fish Soup

      Chicken Curry with Sorrel Leaves

      Stuffed Cucumber Soup

      Rice Porridge with Fish

      Fish and Vegetable Stew

      Chicken Soup with Cabbage and Mushrooms

      Beef Consommé with Star Anise

      Tangy Ham and Vegetable Stew

      Khmer Fish Stew (Amok)

      Fish Soup with Herbs and Rice Noodles

      Stir-fries

      Grilled Eggplant with Pork

      Shrimp with Black Pepper and Cilantro

      Chicken with Dried Chilies and Cashews

      Sweet Sour Fish with Green Mango

      Pork with Ginger and Green Onions

      Khmer Curry

      Stir-fried Fish with Lemongrass and Herbs

      Pork with Cambodian Herbs

      Pepper Crab

      Chicken with Bell Peppers and Basil

      Stir-fried Beef with Water Spinach

      Vegetable Fried Rice

      Coconut Ham Curry with Pineapple

      Squid with Green Peppercorns

      Barbecues and Roasts

      Honey Glazed Chicken

      Soy Glazed Spare Ribs with Star Anise

      Barbecued Beef Skewers

      Seasoned Barbecued Pork

      Grilled Pork

      Desserts

      Banana Sesame Fritters

      Sticky Rice Cakes with Banana and Coconut

      Sweet Coconut Waffles

      Palm Sugar Pearls

      Coconut Ice Cream with Caramelized Bananas

      Sweet Soybean Cake with Coconut

      The Sala Bai Cooking School and Act for Cambodia

      Index

      Discovering Cambodian Food

      Many countries, from China to Vietnam and Thailand, have long shared their national and regional cuisines. Cambodia, however, is almost certainly unknown territory for most of us. Its rural areas are the home of a secret treasure jealously guarded by the families who’ve lived there for centuries—a cuisine that combines authenticity and diversity, simplicity and originality. Now, with this collection of recipes from the young chefs from the Sala Bai School, you have the chance to discover this rich tradition in all its splendor.

      Cambodian food is a thousand-year-old tradition. To discover it, you must step back in time to the era of the kingdom of Angkor, the cradle of Khmer civilization, when Cambodian cuisine forged its special identity. Here, cooking is an oral art that has been passed down over time from mother to daughter. It is from this ancestral rite that a traditional cuisine, punctuated by the use of natural ingredients, developed.

      Thanks to the influence of other countries, Cambodian cooking has been enriched and expanded over the centuries. China introduced the steaming method and the use of soy and noodles and India introduced curries, to name but two examples. These influences contribute to the particularly wide range of flavors that surprise the palate and stimulate the taste buds. Salty and sweet, and downright bitter and sour, go hand in hand or are blended subtly, sometimes within a single dish, to create a deliciously harmonious and original result.

      A Cambodian dish is a feast for the eyes as well as the palate, and the ingredients that compose it are like the colors on a painter’s palette: gleaming red chilies, bright green limes, orange shrimp, flecks of pure white coconut . . . the more harmonious the colors, it is thought, the more subtle the flavor of the finished dish.

      Visitors are often surprised by the variety and quantity of fish products on the market in Cambodia. In addition to fresh fish, fish pickled in brine, salt fish, dried fish and smoked fish are also widely available. Fish are ground into complex pastes flavored with spices, crab, sticky black rice, vinegar, sugar and even sometimes unripe papaya. The original purpose of these delicious products was to provide a means of preserving the catch from the two major rivers in Cambodia—the Tonlé Sap and the Mekong. Fresh fish and fish products constitute the main source of protein for many families, and also contain valuable calcium, which is essential in Cambodia as there are no local dairy products.

      The recipes in this book are simple and easy to produce. They require little preparation time and don’t involve any complicated techniques. Most of the ingredients can be found in your local supermarket and the more specific ingredients (including suitable Asian substitutes) can be found at the nearest Asian grocery or on-line.

      Ingredient alternatives are provided in the Ingredient section (pages 8–11) and helpful tips are given within the recipes. Together, they will help you navigate this culinary adventure and ensure your success.

      Basic cooking equipment can be used to cook Cambodian food at home. However, a mortar and pestle is the best tool for crushing whole spices and making spice pastes. Many of the recipes will specify pounding ingredients in a mortar and while a food processor is a sufficient substitute, a traditional mortar and pestle makes quick work with little clean up.

      The recipes serve four people as a main course, however they can easily be cut in half to yield a smaller quantity or served with other dishes to feed a crowd.

      Ingredients

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