Like most Asian countries, Cambodia has its share of vegetarian recipes on offer, a few tasty items are listed here;
Slice cucumbers lengthwise. Sprinkle salt on cut sides, then place cut-side down on paper towels to drain. After 30 minutes, pat dry.
Slice cucumbers into 1/2 inch pieces. Place in a large bowl. In a small bowl, combine the remaining ingredients. Sprinkle on cucumbers and toss to coat. Let sit for 1 hour before serving.
Servings: 6 Preparation Time: 30 minutes Cooking Time: 15 minutes Serve over rice or other whole grains.
Drain the pineapple, reserve the juice and set aside. Place the vegetables, except the broccoli, in a large pot or wok with 1/2 cup of the water and the garlic and ginger. Saute for 5 minutes. Add the broccoli and the remaining 1/2 cup water. Stir, then cover and cook over low heat for 5 minutes. Combine the sauce ingredients in a separate bowl. Stir in the pineapple chunks and the sauce mixture. Cook, stirring until thickened. kwvegan vegan
1. Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
2. In a small bowl, combine soy sauce, sugar, vinegar and water.
3. Heat 1 tbl dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn’t have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.
4. Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce – about 5 minutes.
5. Combine 2 tbl water with cornstarch.
6. Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick. Serve hot over plain rice. kwvegan vegan
Yield: 3 servings
In a large pan, bring the vegetable stock to the boil and stir in the Pepper sauce. Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked but still al dente. Pour into a serving bowl and garnish with coriander leaves.
Heat the vegetable oil in a large, heavy-based frying pan or wok until hot. Add the curshed garlic and cook for a few seconds.
Add the tofu in baches and stir-fry over a gentle heat, until golden on all sides. Remove with a slotted spoon and keep warm.
Add the onion, corrot, celery, red pepper, mangetout, broccoli and green beans to the pan and stir-fry for about 2-3 minutes or until tender-crisp.
Add the oyster sauce, tamarind concentrate, fish sauce, tomato puree, soy sauce, chilli sauce, sugar, vinegar and star anise, mixing well to blend. Stir-fry for a further 2 minutes.
Mix the cornflour with the water and add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly.
Serve the salad immediately, warm.
Soy gluten rolls are very popular with Khmer Krom vegetarian cooking. Slices soy gluten roll stir-fry with spicy lemon grass is delicious.
Pre-heat skillet, when it hot add cooking oil. Sauté garlic, onion, lemon grass and hot chili pepper. Add soy gluten rolls. Stirs well. Seasoning with sugar, soy sauce and black pepper. Stirs. Serve hot with rice.
Caramelized pineapple and tofu is delicious and very easy to cook.
If using canned chunk pineapple, drained juice. Put pineapple, tofu, garlic, vegetarian oyster sauce and water in a small pot. Add sugar, salt, black pepper and green onion. Stirs well. Cook in medium heat till the water reduced. Top with cilantro. Serve hot with rice.
Rubs soy sauce on both sides tofu and sprinkles with black pepper. Cook marinated tofu on hot grill till both sides golden brown. Put shredded mango on a plate, places grilled tofu on top mango. Pour vegetarian fish sauce on top. Serve with rice.
Put coconut milk, water, lemon grass, galanga, kaffir lime leaves, turmeric, paprika and garlic in a blender and blended it. Places eggplant and bitter melon in a soup pot. Pour the mixes spices sauce over, and cover the pot with lid. Simmering for 10 minutes then add pumpkin and spinach. Cover and cook till the pumpkin tender. Seasoning with sugar, salt, mushroom sauce and roasted rice powder. Stirs well. Serve hot with rice or hot bread.
…. Serves 4
DRESSING FOR SALAD (Tuk Trey):
Fill a large bowl with water mixed with the juice of 1 lemon. Set aside.
Remove the tough outer layer of the banana blossom and discard it, along with the undeveloped “baby” bananas inside. Carefully pull away the next several layers of leaves, regularly cutting into the stem to make it easier to break them off (the aim is to keep the leaves whole if possible). Lay several leaves on top of one another and slice the leaves crosswise into 1/4-inch wide strips. To keep the leaved from turning black, place sliced leaves in the acidulated water, turning occassionally.
Continue in this fashion, releasing the leaves discarding the undeveloped bananas and cutting the leaves into strips, until you reach the “heart.” Cut this center in half lengthwise, remove as many”babies” as possible, and slice the remaining leaves widthwise about 1/4-inch thick.
In a medium saucepan, bring the 4 cups of water to a boil. Add the chicken breastm return to a boil, reduce the heat and simmer for 10 to 15 minutes, until the meat is tender.
Remove the chicken from the pan and let cool slightly, then shred the meat with your fingers.
In a large salad bowl, toss all the vegetables, mint and basil together with the chicken. Setting aside a handful for garnish, mix in the ground peanuts. Add dressing and toss. Sprinkle with the remaining peanuts and serve immediately.
ROASTED PEANUTS Preheat the oven to 350 degrees F. Put raw peanuts in a shallow pan and bake, stirring occassionally to ensure even roasting , until golden brown, 10 to 15 minutes. Set aside to cool. When the nuts are cold, grind them with mortar and pestle.
DRESSING FOR SALAD In a small saucepan, bring the water to a boil and add the sugar, stirring to dissolve. Set aside and allow to cool.
Pound the garlice and shallot into small pieces with a mortar and pestle; or grind in a food processor. Stir into sugar water, then add the remaining ingredients.
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