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Green Papaya and Carrot Pickle

Green papaya & carrot pickle

Green Papaya and Carrot Pickle is a Cambodia delicious supplement food which are easy to prepare and cook. It is a popular recipe in Asian country, especially in Cambodia.

When making the Carrot and Papaya Pickles, I like to use the larger carrots. It’s easier to shred a thicker vegetable with a mandoline. You may not use the entire carrot. Save the leftovers for salads or soups.

These refrigerator pickles are my go-to recipe and I use seasonal vegetables to enjoy homemade pickles year-round. If you haven’t tried green papaya, you’re in for a delectable treat. Green papaya is mild-tasting, crunchy and refreshing making it a perfect ingredient for pickling. These Carrot and Papaya Pickles are a wonderful alternative to the traditional Vietnamese Carrot and Radish Pickles.

Papaya Pickle Salad

Green Papaya and Carrot Pickle

Green papaya is native to Mexico and South America but also grown on tropical Asian climates. If you live in Cambodia, green papayas are abundant and easy to find in Cambodia, Asian and America markets.

Ingredients

garlic cloves chopped or sliced finely 2
cup white vinegar ½
teaspoon raw sugar 4
teaspoon salt 1
teaspoon fish sauce (optional) 1
bird’s eye chili (optional) Chunky variation 1
white cabbage cut into 1 inch pieces ½
carrots peeled and sliced thinly 2
cup fresh ginger root sliced thinly or julienne​​ Shredded variation ½
green papaya shredded finely ½
carrots peeled and shredded finely 2

Directions to make Green Papaya and Carrot Pickle

  1. In a bowl, mix in together vinegar, sugar, fish sauce and salt. Stir until sugar dissolved.
  2. Add into the bowl the pickle variation (either chunky or shredded). Combine all ingredients well and set aside for 2 hours for best result.

TIPS

  1. Refrigerate to keep the pickle crisp and fresh for up to 1 week
  2. This authentic pickle is a deliciously perfect condiment for barbecued/grilled meat with steamed rice. A very popular street food breakfast option in Cambodia.

Enjoy street food with me

Related: Khmer Red Chicken Curry More visit: www.ahakhmer.com

Search Term: Khmer and Cambodia Food, Khmer recipe , Asian recipes

Cambodian Pumpkin Coconut Custard

Cambodian Pumpkin Coconut Custard

The custard is thick, creamy and sweet with a soft texture. It is a delicate dessert which serve on very special occasions and celebrations but often makes a perfect sweet treat for a heart warming result any other time. It is very popular Asian recipe. Cambodian Pumpkin Coconut Custard is a kind of Khmer Food (commonly known as Cambodia Food).

Note: Cambodian, Lao or Thai Pumpkin Custard is pumpkin that can either be steamed or baked with a coconut milk and egg filling. This is a traditional dessert in Asian country like Cambodia, Lao and Thailand.

Directions to make Cambodia pumpkin coconut custard

  1. Using a sharp knife, carve the top off pumpkin to remove seeds and fibers in the center. Keep the top for the cover later. Rinse off pumpkin and leave to dry.
  2. In a sauce pan on low heat, gently whisk egg, sugar, salt and coconut until well combined. Avoid creating air bubbles.
  3. Pour mixture into pumpkin and cover with the carved top.
  4. Place pumpkin in a steamer in a large pot and seal to simmer 1 hour on low to medium temperature or until pumpkin flesh feels soft enough to spoon out of the pumpkin (use a knife to check that it comes out clean). Alternatively, bake in the oven for 40 mins at 180 degrees Celsius.
  5. Leave to cool completely for at least 45 mins as this will also allow custard to set in the pumpkin.

Tips

  1. Serve and slice like a cake.
  2. Best prepared the day before and can store in the fridge for up to 2 days

Let’s enjoy the most popular Asian Dessert with me

Related: Special Chicken Recipe More visit: www.ahakhmer.com

Search Term: Khmer Food and Cambodia Food, Khmer recipe , Asian recipes, Cambodian Pumpkin Coconut Custard, Asian Dessert, Thai dessert, Lao dessert.

Cambodian Special Grilled Corn

Cambodian Grilled Corn

Cambodians slather freshly cooked corn with a sweet & salty sauce, eating it as a street food, not at home or as part of a meal. Cambodian special grilled corn is usually use charcoal to make it tasty and good. It is a popular in Asian recipe, especially in Cambodia.

“This is really different from the usual corn on the cob and is great if you are grilling Asian marinated meats. Spicy! Can be grilled outdoors or cooked indoors on the stovetop.”

Ingredients

ears corn, husks and silk removed 6
tablespoons vegetable oil 2
tablespoons fish sauce 2
tablespoons water 2
tablespoons sugar 1 1⁄2
teaspoon salt 1
green onions, white parts only, thinly sliced 2
vegetable oil, for brushing A few

Directions to make Cambodian Special Grilled Corn

  1. Prepare charcoal grill (barbecue corn)or preheat an ungreased cast-iron skillet over medium heat.
  2. Very lightly brush the corn with oil and set on the grill rack or in the skillet.
  3. Cook, turning every 2-3 minutes, until the kernels are tender and nicely charred, 12-15 minutes total; keep warm.
  4. Meanwhile, in a bowl stir together the fish sauce, water, sugar and salt until it is dissolved.
  5. Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not smoking.
  6. 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.
  7. Brush cooked corn with the sauce and serve.

Enjoy street food with me

Related: Special Chicken Recipe More visit: www.ahakhmer.com

Search Term: Khmer Food, Khmer recipe, Cambodia Food, Cambodian roasted corn, Asian Recipe

Special Grilled Stuffed Chicken Wings

Grilled Stuffed Chicken Wings

Special grilled stuffed chicken wings is a very well respected Cambodian appetizer and traditional dish due to the art of de-boning the chicken. Its authentic marinade and preparation are uniquely Khmer.  A bite that will make you drool for the next!. It is popular Asian recipe, especially in Cambodia which prefer this kind of cooking food.

Ingredients

chicken drumsticks or wings 10
pork or chicken mince 250 kg
cup bean thread noodle soaked in warm water and chopped
cup fresh or frozen lemongrass minced 1
slices fresh galangal root chopped finely 4
garlic cloves chopped finely 6
chili peppers chopped 3
small brown onion diced 1
teaspoon Kampot black pepper 1
teaspoon brown sugar 1
teaspoon fish sauce 1
teaspoon soy sauce 1

Directions to make Special Grilled Stuffed Chicken Wings

  1. Using a small and very sharp paring knife cut around the chicken bone. Ease the flesh away from the bone and push the skin and flesh down to expose the bone. Carefully twist each bone out to break it. Continue for the remaining chicken drumsticks/wings.
  2. In a mortar and pestle, pound to a paste: garlic, lemongrass, galangal and chili.
  3. Preheat BBQ or grill.
  4. Add to a large mixing bowl, the freshly made paste, minced meat, bean thread noodle, onion, fish sauce, soy sauce, sugar, pepper and mix well.
  5. Fill each boneless chicken with the mix.
  6. Finally, grill chicken on medium heat until meat become good cooked.

TIPS

  1. Serve hot with Cambodian pickle.
  2. Can freeze stuffed chicken for up to 1 week.
  3. It can bake in oven.

Enjoy Special grilled stuffed chicken wings with me

Related: Khmer Red Chicken Curry More visit: www.ahakhmer.com

Search Term: Khmer Food, Khmer recipe, Cambodia Food, Khmer recipe, Cambodia Dessert, Asian recipe

Cambodian Baked Chicken Wings

Cambodian Chicken Wings

Khmer baked chicken wings with sweet and spicy sauce is another delicious variation on some of the Cambodian recipes. It is a popular Asian recipe, especially in Cambodia enjoy cooking this food.

Directions to make Cambodian Baked Chicken Wings

  1. In a small bowl, mix brown sugar with honey, oyster sauce , paprika and hot sauce together, set aside.
  2. Cut wings at joints. Discard tips and place wings in a baking dish.
  3. In a small bowl, mix soy sauce with fish sauce, salt, lemon juice, ginger, garlic, green onion and black pepper together.
  4. Pour sauce over chicken wings, mix well, and refrigerate over night or at least 4 hours.
  5. Preheat oven at 350.
  6. Bake wings without cover for 30 minutes or till golden brown.
  7. Brushed prepared honey sauce evenly on cooked wings.
  8. Return wings to oven, continue to bake for 5 more minutes before serving.
  9. Serve hot or warm.

Enjoy street food with me

Related: Khmer Chicken Spring Roll More visit: www.ahakhmer.com

Search Term: Khmer Food, Khmer recipe, Cambodia Food, Special Cooking, Asian Recipe

Special Cambodia Red Chicken Curry

A bowl of Red Curry

Special Cambodia Red Chicken Curry is one of the most delicious Asian recipes. People in Cambodia like cooking this food in big events only.

As it name, this food looks totally red. However, Khmer red curry is as not as spicy as in Thailand, so it is much easier to enjoy.

Khmer red curry is kind of coconut-milk-based, made from beef, chicken or fish, eggplant, green beans, potatoes, fresh coconut milk, lemon grass and kroeung. To fulfill the food, Cambodians often serve Khmer red curry with bread. Bread is soft and sweet while curry is salty and spicy, which is such a perfect combination. This delicious food is traditionally served at special occasions in Cambodia such as weddings, family gathering and religious holiday such as Pchum Ben or Ancestor’s Day to show honor to their ancestors.

Chicken Curry made with red curry paste, coconut milk and cooked in one pan. This chicken curry recipe is fast, easy to make, tasty and great as family dinner!

Ingredients

chicken marylands cut into chunky pieces with bones 2
teaspoon vegetable oil 3
teaspoon red kreoung paste 2
teaspoon shrimp paste 1
teaspoon fish sauce 3
teaspoon palm sugar 2
teaspoon salt 1
cup coconut milk/cream 1
cups water 3
brown onions cut into quarters 2
snake beans cut into 2 inch pieces 4
small aubergine cut lengthwise into 2 inch pieces 1
sweet potato 1
white potato 1

Directions to make Special Cambodia Red Chicken Curry

  1. In a large heated pot, add oil and kroeung paste. Stir for 1 min on medium temperature.
  2. Add Cambodia village chicken and half the coconut. Cook for 2 mins.
  3. Add potatoes, beans, aubergine and onion. Stir well.
  4. Add water, remaining coconut and season with fish sauce, salt and sugar. Stir to combine and let it simmer for 20 mins on low temperature.

TIPS

Serve hot with rice vermicelli noodles or sliced french style baguette. Enjoy chicken curry with me

Related: Grilled Ginger Chicken Wings More visit: www.ahakhmer.com

Search Term: Khmer Food, Khmer recipe, Cambodia Food, Asian Recipe, Chicken Curry

Grilled Ginger Chicken Wings

Grilled Ginger Chicken Wings

Grilled Ginger Chicken Wings is my favorite food, it is a well-known Asian recipe. In Cambodia, people like cooking this food in a big event. I “bribed” one of my students to watch his Cambodian grandma make these and write everything down. These are just like what she made! If you don’t like ginger, don’t make these. Prep time doesn’t include marinating. It is not just popular recipe in Cambodia

Directions to make Grilled Ginger Chicken Wings

  1. Put chicken wings in a large bowl or ziplock bag with soy sauce, salt, brown sugar, ginger, garlic and paprika, mix well.
  2. Cover wings and refrigerate for at least 4 hours or over night.
  3. Cook chicken wings on low heat grill until golden brown & skin is crispy. (About 15 minutes).
  4. Serve hot or warm.

Enjoy street food with me

Related: Sugar Palm Fruit Dessert More visit: www.ahakhmer.com

Search Term: Khmer and Cambodia Food, Khmer recipe , Asian recipes

Sugar Palm Fruit Dessert

Sugar Palm Fruit Dessert

Palm fruit is a very delicious jelly like fruit which is highly nutritious too. They are seasonal fruits that we find in summer. I have loved them since childhood and have had them in many ways. It is a popular Asian recipe, especially in Cambodia enjoy cooking this food serve as dessert. It is my best choose, Sugar Palm Fruit Dessert.

Directions to make Sugar Palm Fruit Dessert

  1. Put water to a medium size pot and bring to boil.
  2. Add rice and cook for 15 mins over medium heat.
  3. Next add palm fruit, sugar, salt and half of the coconut. Stir gently over low heat and let it simmer until the rice softens.
  4. And add sago and stir gently until the sago becomes translucent.
  5. Turn off heat and let it rest for 15 mins.
  6. Using a ladle, pour into individual bowls. Finish with 1 tbsp of remaining coconut cream on the top in each bowls.

TIPS

  1. Serve warm.
  2. If left over, keep refrigerated for up to 2 days and reheat in pot.

Enjoy it with me

Related: Khmer Taro Pork Spring Roll More visit: www.ahakhmer.com

Search Term: Khmer and Cambodia Food, Khmer recipe , Asian recipes, Sugar Palm Fruit Dessert

Khmer​ Taro Pork Spring Roll

Khmer​ taro pork spring roll

There are so many different kinds of Khmer spring rolls, but pork spring roll with taro is one of my favorite recipes to make because it’s easy and delicious.

Directions

  1. In a large bowl, mix grounded meat with garlic, onion, salt, fish sauce, sugar and black pepper.
  2. Add shredded carrot, cabbage, taro root and bean thread noodle, mix wells and set a side.
  3. Gentle pulls out each spring roll shell to separate from other shells.
  4. Lay one sheet flat on a cutting board or plate, spoons some meat filling and put on 1/3 of the shell.
  5. Wrap meat filling in spring roll shell, roll it tight and seal the end with egg white. Continue make spring roll till filling gone. This recipe makes 25 large spring rolls.
  6. If you haven’t made spring roll before, look at the back of the covered spring roll pastry package, it has illustrated instruction for you to follow.
  7. Heat oil in a large skillet or wok in medium temperature.
  8. When oil is hot, deep fry spring roll till it golden brown.
  9. Removed spring rolls and rest it up right in a colander covered with paper towel to drained excessive oil.
  10. Serve hot with lettuce, fresh mix herbs and sweet fish sauce dipping.

Khmer Beef Spring Roll

Khmer beef spring roll

Beef spring roll with Jamaica is very delicious Khmer appetizer. Back home, due to high cost beef, beef spring roll is considering luxury food which usually reserve for special occasion.

Directions

  1. In a large bowl , mixed grounded beef with garlic, onion and jicima together, add sugar, soy sauce, oyster sauce, fish sauce, corn starch and black pepper, mix well and set it a side.
  2. Gentle pulls out each spring roll shell to separate from other shells.
  3. Lay one sheet flat on a cutting board or plate, spoons some meat filling and put on 1/3 of the shell.
  4. Wrap meat filling in spring roll shell, roll it tight and seal the end with egg white. Continue to make spring roll till filling gone.