Rice wine
Rice wine is made by maturing rice in water with yeast. Rice wine utilizing the higher quality jasmine rice is among our most loved customary Cambodian alcohols. Rice wine is called sra sor in Khmer (white wine).
Saturday, April 23, 2016
RICE WINE
Rice wine is made by maturing rice in water with yeast. Rice wine utilizing the higher quality jasmine rice is among our most loved customary Cambodian alcohols. Rice wine is called sra sor in Khmer (white wine).
PALM WINE
Palm Wine
Palm Wine has an imperative following in Cambodia. It is the conventional beverage as valid as palm trees specking the Cambodian scene are the national trees of our nation.
Tuesday, April 19, 2016
CAMBODIAN CUISINE or KHMER CUISINE
Cambodian food, is the conventional cooking of the general population of Cambodia. Normal dinners ordinarily comprises of more than one dish and in a perfect world differentiation flavors, compositions and temperatures inside the feast utilizing a lot of herbs, leaves, salted vegetables, plunging sauces, consumable blooms and different embellishments and fixings.
The staple nourishment for Cambodians is rice.
Wednesday, March 2, 2016
ROASTED PIG
More than simply cooking a dinner, broiling a suckling pig is an occasion. Regularly the pig is broiled in a wood-blazing broiler or outside, making it unrealistic for a ton of us. Yet, this formula from Chef Jose Garces makes it feasible in a home kitchen. Garces has built up an about idiot proof technique for accomplishing delicate, clammy meat by brining the youthful pig before cooking.
DUCK BBQ GRILL
BBQ Duck Recipes
The idea of barbecuing on the grill and whole ducks may seem like two disparate dishes on the menu. Usually, ducks are roasted in the oven or deep fried as in Peking duck. But BBQ duck recipes can be done. Cooked properly on the grill, you will be rewarded with a whole barbecued duck with succulent meat and a mahogany brown, crisp skin for your dinner table.
Barbecuing is define as “to roast or broil on a rack or revolving spit over or before a source of heat (as hot coals)” in the Merriam-Webster Dictionary. But when barbecuing a whole duck, pay special attention on the fat that will rendered during the cooking process since ducks have a layer of fat underneath its skin.
To render the fat first, some BBQ duck recipes suggest steaming the bird before placing it on the grill. Otherwise, you can just prick the skin of the duck all over or hang it during the cooking process. Arrange a drip tray (any large, aluminium baking pan would do) underneath the grill but away from the coals. This will catch all the fat that will be rendered as the duck is slow cooked on the barbecue grill.
After preparing the whole duck, mix together a special spice rub or marinade of your choosing. The dry spice rub may include sugar, garlic salt, black pepper, paprika and cayenne pepper to mimic that sweet, smoky barbecue flavor of other meats. Your marinade, on the other hand, may be comprised of Worcestershire sauce, hot sauce, garlic, and black pepper. The rub may be applied just a few minutes before you fire up the grill while the marinade can be applied overnight.
Pre-heat the barbecue grill to 200°F. Slow cook the duck for about one hour for every pound. The internal temperature must be about 165°F when you measure it with a meat thermometer. To get the crisp skin, raise the heat about 10 minutes before the total number of cooking time is done. Avoid overcooking or burning the duck at this point by watching it closely until your desired texture is achieved.
The idea of barbecuing on the grill and whole ducks may seem like two disparate dishes on the menu. Usually, ducks are roasted in the oven or deep fried as in Peking duck. But BBQ duck recipes can be done. Cooked properly on the grill, you will be rewarded with a whole barbecued duck with succulent meat and a mahogany brown, crisp skin for your dinner table.
Barbecuing is define as “to roast or broil on a rack or revolving spit over or before a source of heat (as hot coals)” in the Merriam-Webster Dictionary. But when barbecuing a whole duck, pay special attention on the fat that will rendered during the cooking process since ducks have a layer of fat underneath its skin.
To render the fat first, some BBQ duck recipes suggest steaming the bird before placing it on the grill. Otherwise, you can just prick the skin of the duck all over or hang it during the cooking process. Arrange a drip tray (any large, aluminium baking pan would do) underneath the grill but away from the coals. This will catch all the fat that will be rendered as the duck is slow cooked on the barbecue grill.
After preparing the whole duck, mix together a special spice rub or marinade of your choosing. The dry spice rub may include sugar, garlic salt, black pepper, paprika and cayenne pepper to mimic that sweet, smoky barbecue flavor of other meats. Your marinade, on the other hand, may be comprised of Worcestershire sauce, hot sauce, garlic, and black pepper. The rub may be applied just a few minutes before you fire up the grill while the marinade can be applied overnight.
Pre-heat the barbecue grill to 200°F. Slow cook the duck for about one hour for every pound. The internal temperature must be about 165°F when you measure it with a meat thermometer. To get the crisp skin, raise the heat about 10 minutes before the total number of cooking time is done. Avoid overcooking or burning the duck at this point by watching it closely until your desired texture is achieved.
The more ideal way for BBQ duck recipes is to just barbecue the duck in parts—particularly the breast, legs and thighs. The United States Department of Agriculture (USDA) recommends grilling the breast at 6 minutes (grill skin side down), turning it and then grilling the other side for 7 to 8 minutes. The legs or thighs must be grilled at 30 minutes each side, turning every 5 minutes. Observe the same internal temperature as in the whole BBQ duck recipe.
Saturday, February 27, 2016
STUFFED FROG or KONG KEP BOAK
Do anybody know something about frogs? As about my experiences it is a kind of delicious and very popular food in Asia.
1-Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
Thursday, February 25, 2016
EATING NEM
NEM is the most popular spices food of Cambodian. Every each of Nem containing a whole green chili inside to make it tasty and hot.
Nem can makes from fish (Nem fish) or pork (Nem pork). It depending on your favorite, you can choose what ever you want.
The tasteful Nem, roll made of hashed fish meat wrapped and cooked in
banana leaves, for your families, friends, or colleagues. NEM can be
eaten as a snack or with rice according to one's interest. Some people
who prefer eating NEM said NEM in Kratie is tastier than that in
Battambang. Thus, let's see how NEM is made in Kratie province.
NEM has been produced for sale as a family business. A family could make NEM with an average 500 per day and it costs 100 Riel per NEM. However, they could make more than that depending on the customers' demand. First, we have to ensure that all ingredients are ready to be used for making NEM.
The main element of NEM is fish
meat; kind of fish depends on the fish availability and one's interest.
The other ingredients are toasted rice, ginger, stargooseberry leaves,
banana leaves, chilies, sugar, salt and seasoning.
The fish meat is shredded or
crushed, and mixed with toasted rice, ginger, sugar, salt and seasoning.
Hashed fish meat is rolled into small ones with chili slice and
stargooseberry leaves. At last, they are wrapped in banana leaves and
tied with wire. One day later, NEM is ready for eating.
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