Num pa chok kari sach ko. ( Beef curry noodle)

Khmer Krom Recipes

There are so many delicious curry recipes but our people prefers Khmer curry. Beef is very expensive in Kampuchea Krom which many people seldom afford to cook, but when they could they would use this recipe. Khmer Krom beef curry with thick and rich coconut sauce is very delicious, it is excellent with rice ,noodle, and French or Italian bread.
How to make that:  
Ingredients :

1 Package rice vermicelli noodles
8 Cups water
½ lb. bean sprout, washed and drained
1 Cucumber, peeled and julienne
A handful freshmint, chopped
3 Tablespoons vegetable oil
5 Cloves garlic, minced
1 Yellow onion, chopped
¼ Cup fresh or frozen minced lemon grass
1½ to 2 lbs Beef chuck, cut chunks bite sizes
2 Tablespoons fish sauce
½ Teaspoon salt
1 Tablespoon sugar
¼ Teaspoon paprika
¼ Teaspoon black pepper
2 Tablespoons curry powder
1 Canned coconut milk
6 Cups water
3 Potatoes, peeled and cut chunks bite sizes

Procedures :

Put 8 cups water in a large pot, cook till water bubbling, add noodle to boiling water and cook till noodle tender. Pour cooked noodle in a colander, rinsed under cold water, drained and set a side.
In a large bowl, mix bean sprouts, cucumber and mint together, set a side.
Pre-heat a large soup pot in high temperature.
When soup pot is hot, add oil, sauté garlic, onion,lemon grass and beef, stirs well.
Seasoning with fish sauce, salt, sugar, paprika, black pepper and curry powder, stirs well.
Add coconut milk and 6 cups water, stirs, and cook till the beef tender.
Add potato, simmering till potato tender, stirs occasionally.
Serve hot with rice, noodles or hot bread.
To serve with noodle:
Put some mix vegetables in a bowl, add some cooked noodle on top and pour beef curry over, serve hot.
To serve with bread:
Mix 2 Tablespoons cornstarch with ¼ cup water in a small bowl, mix well,pour in the curry, stirs till sauce thicken.
Serve beef curry in a bowl along with sliced of crusty hot bread.

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Num pa chok kari trey. (Fish curry noodle soup.)

Khmer Krom Recipes

Khmer curry fish noodle soup with rich coconut sauce is absolutely delicious.
How to do that:
Ingredients :

8 Cups water
1 Package rice vermicelli noodle
½ lb bean sprout, washed and drained
1 Cucumber,peeled and julienne
A handful chopped mint
6 Cups water
1 lb fillets snakehead fish(trey toke), cod fish , basa or catfish
2 Cloves garlic, minced
1 Small yellow onion, minced
¼ Cup fresh or frozen minced lemon grass
1 Tablespoon minced fresh galanga root, or frozen galanga root
½ Teaspoon paprika
2 Canned, 4-oz, Nam-Ya noodle sauce
1 Canned, 14-oz, coconut milk
1 Tablespoon sugar
2 Tablespoons fish sauce
½ Teaspoon salt
2 Tablespoons vegetable oil

Procedures :
Put 8 cups water in a large pot and cook till water boiling.
Add noodle to boiling water and cook till noodle tender
Pour cooked noodles into colander, rinsed under cold water, drained and set a side.
In a large bowl, mixed bean sprouts, cucumber and mint leaves together, set a side.
Put fish in a large soup pot, add 6 cups water and cooked till fish tender.
Removed cooked fish from the pot, put it in a large plate, keep fish stock simmering on the stove.
Use a fork to breaks cooked fish to small pieces, set a side,
In a blender, put garlic, onion, lemon grass,galanga, paprika, Namya sauce, coconut milk, sugar, fish sauce and salt, blended well.
Pre-heat a small non-stick skillet.
When it hot add oil,mixed sauce, stirs, simmering till sauce bubbling, add fish, stirs well, pour in stock pot, stirs, simmering till soup stock thicken and sauce reduced.
Serve hot with rice noodle and vegetables, or with hot French or Italian bread.
TO SERVE WITH NOODLE:
Put some mix vegetables in a bowl, add some noodle on top noodle, pour hot curry fish sauce on top noodle. Serve immediately.
TO SERVE WITH BREAD:
It is better with thicker sauce. In a small bowl, mix 2 tablespoons cornstarch with ¼ cup water, mix well, pour in soup stock and stirs till the sauce thicken. Serve curry fish in a bowl along with slices of hot crusty bread.

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Num pachok chern chrouk. (Pork hock noodle soup).

Khmer Krom Recipes

Savory noodle soup with tender pork hock and beef flavor spicy lemon-grass broth is delicious Khmer Krom ethnic food. Base on the authentic of this recipe, meat is to dips in either with pickle fish sauce *tirk pa-hok* or with shrimp paste sauce *tirk ka-pik*.
Vietnamese people loves this Khmer Krom soup so much that they changed Khmer Krom recipe name to Vietnamese name *Bun bo Hue*, and never gives us any credit which is no surprise to me since they also took our land. On 6-4-1949, French government illegally gave *Kampuchea Krom*( now know as South Vietnam) to Viet Nam. Hue (now know as Central Vietnam)was part of Champa that Khmer Empire was once ruled Champa and most of South East Asia.
This Khmer Krom recipe is very easy to cook.
How to make that: 
Ingredients :

8 Cups water
1 pack of vermicelli noodles
3 lbs Pork hocks
1 lb Chicken back bones
½ lb Lean beef (London broil or round steak)
½ lb Lean pork meat
5 Stalks lemon grass, bundle and tie together with it leaf
1 Whole large yellow onion
3 Whole cloves garlic
10 Cups water
1 Tablespoon vegetable oil
2 Cloves garlic, minced
1 Small yellow onion, sliced
1 Teaspoon paprika
2 Tablespoons fish sauce
½ Teaspoon salt
1 Tablespoon sugar
¼ Teaspoon black pepper
2 Tablespoons dried roasted onion (sold at most Asian markets)
3 Stalks of green onion, chopped
VEGETABLES:
1 Young banana blossom, slice thin, soaked in water, rinsed and drained
½ lb Asian water spinach (ta-kuong), remove leaves, shredded stalks to long, thin strings
A handful of chopped herbs( mint, sweet basil leaves, Asian coriander) ,or your favorite fresh herbs
1 Lemon or lime, sliced
6 Chopped hot chili pepper, or to your taste (option)

Procedures :
Put water in a large pot, cook till water bubbling, add noodle to boiling water, cooked till noodle tender. Pour cooked noodle in a colander, rinsed under cold water, drained and set a side.
In a large soup pot, put pork hock, chicken backbones, lean beef, lean pork meat, lemongrass, onion, garlic and 10 cups water, cook till beef and lean pork meat tender ( it usually tender before pork hocks). Removes pork meat and beef, put it in a large plate, when it cool, slices meat thinly and set a side.
When the pork hock tender to your liking (my family prefer pork hocks chewy and not over cooked ), removes cooked pork hocks, put it a plate and set a side.
Removes and throw away chicken bones,lemon grass, onion and garlic from the soup stock, keep soup stock simmering.
Heat up a small sauce-pan.
When sauce-pan is hot, add oil, sauté minced garlic, sliced yellow onion and paprika till onion caramelized, pour in soup stock.
Seasoning soup broth with fish sauce, salt, sugar and black pepper, keep soup stock simmering on the stove.
In a large bowl, mix vegetables together and set a side.
HOW TO SERVE.
To serve this soup, put some cooked noodled in a large bowl, arranges few slices of beef,lean pork meat and pork hock on top of noodles, and pour hot soup stock over.
Top with green and roasted dried onion. Serve immediately.
Serve hot a long with a plate of mix vegetables, slice lemon or lime, chopped chili pepper, and shrimp paste sauce.

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Chon samoth char kreoung. (Mussels in golden sauce.)

Khmer Krom Recipes

Authentic Khmer Krom recipe snail with delicious golden sauce is Khmer culture food and very popular appetite recipe for both Khmer Krom men and women. Back home, we normally cook snails, usually family and friends gathering over a huge bowl of snail, picking each tiny snail with toothpick, sharing and enjoying close-knit over good food. Although I like snail but I don’t like having to use toothpick to hand pick each snail for the meat. I prefer mussel over snail cause it opens when cooked,less hassle to eat and taste delicious, especially with rice noodle (recipe include.)
How to make that:
Ingredients :

2 lbs Bag mussels
2 Tablespoons vegetable oil
4 Cloves garlic, minced
1 Yellow onion, sliced
2 Tablespoons fresh or frozen minced lemon grass
½ Teaspoon turmeric powder, or 1 tablespoon fresh grated turmeric roots
1 Canned Chau Doc coconut milk
½ Cup water
2 Kaffir lime leaves
1 Tablespoon fish sauce
½ Teaspoon
1 Tablespoon sugar
½ Teaspoon cayenne pepper(option)
¼ Teaspoon black pepper

Procedures :
Scrubs each mussel with a small brush, rinse well under cold water, dabs mussel with paper towel to dry off water.
Pre heat a large skillet.
When skillet is hot, add garlic, onion, lemon grass and turmeric, stirs well, add coconut milk, water and kaffir lime leaves, stirs.
Seasoning with fish sauce, sugar, black and red pepper, stirs and simmering till sauce reduce.
Add mussel, stirs, cover skillet with lid, simmering till mussels opened shells. Throw away mussel that not open, more likely they are not good.
Spoon sauce over opened mussels before serve.
NOTE: If serve with rice or noodle, shucks mussels after it open, add mussel meat with sauce, simmering for few minutes before.
Serve hot as appetite *mahope sar* or serve with rice or rice noodle.
TO SERVE WITH NOODLES:
Completed above recipe first, set a side, then continue.
8 Cups water
1 Package rice vermicelli noodles
½ lb. Bean sprouts, washed and drained
1 Cucumber, peeled and julienne
A handful of mint leaves, chopped
Boiled 8 cups water in a large pot, add noodle to boiling water, cooked till noodle tender, pour cooked noodle in a colander, rinsed under cold water, drained.
Mix bean sprouts, cucumber and mint leaves together.
To serve put some mix vegetables in a bowl.
Put some noodles on top the vegetables, pour sauce on top. Serve immediately

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Num pachok chon. (Snail noodles soup.)

Khmer Krom Recipes

Succulent apple snail and noodle soup is authentic Khmer Krom recipe from *Karmourn Sor* Rach Gia province where seafood is abundant.
My family tradition breakfast soup during New Year celebration week, my dad like to add pork hock with this snail noodles soup. When I was as a young child, snail meat was too chewy for little kids like my cousins and I, it took us a long time to finished a bowl of snail noodles soup, my great aunt would hollered at us."Hurry up if you want to go to pagoda!" Today, my great aunt still hollering at us, not for slow eating, but for taking too much snail when we eat. :)
This is my easiest way to make delicious Khmer Krom snail noodle soup.
How to make that:
Ingredients :

8 Cups water
1 Package vermicelli noodle
2 lbs Pork hocks, cut chunks(option)
5 Cups water
1 or 2 Packages apple snail meat( sold at most Asian markets)
4 Cloves garlic, minced
¼ Cup minced lemon grass
1 Kaffir lime leaf
1 Tablespoon grated rhizome root
3 Sliced fresh galanga root, or frozen galanga root
½ Teaspoon paprika
2 Tablespoons roasted rice powder
3 Canned chicken broth
1 Tablespoon creamy style pickle fish (pahok)
1 Tablespoon sugar
2 Tablespoons fish sauce
½ Teaspoon salt
¼ Teaspoon black pepper
2 Stalks green onion, chopped
½ lb shredded Asian water spinach *ta kuong* or ½ cabbage, shredded
A handful mint leaves
1 fresh lemon, slices
Handful of chopped fresh chili pepper(option)

Procedures :
Put 8 cups water in a large pot, cook till water bubbling, add noodle to boiling water, cook till noodle tender, pour noodles in to a colander, rinsed under cold water, drained and set a side.
Cleaned snails: Soaked snail in cold water, removed any shell fragments and snail’s stomach, carefully check each snail, snail meat will not taste good if you bite in to sand. Rinses well under cold water and put it in a colander to drained.
Note: (If prefer pork hocks with this soup, put pork hock with 5 cups water, cook till pork hocks tender. Removed cooked pork hocks from boiling water, then using the same water to cook snail meat.)
Put snail meat with 5 cups water in a large pot, cook snail for 10 minutes, removed cook snail from soup pot, put cook snail in a colander, rinsed and drain, and set a side.
Pour chicken broth in a large soup pot, simmering till chicken broth bubbling.
While waiting for chicken broth to boil, using mortal and pestles to manually pounded *boke* garlic with lemon grass, kaffir lime leaf, rhizome root, galanga, paprika and roasted rice powder till real fine, or grinded spices with food processor.
Add prepared spices, boiled apple snails and boiled pork hocks in to the boiling chicken broth, cook in medium low heat till chicken broth boiled again.
Seasoning with pahok, sugar, fish sauce, salt and black pepper, stirs well.
Add green onion and simmering for half hour or more to get great flavor from spices and snail meat.
In a large bowl, mix shredded water spinach stalks or shredded cabbage with mint leaves together, set a side.
TO SERVE:
Put some mix vegetables on the bottom of the bowl, add some noodle on top vegetables and pour soup broth with some snail meat(and pork hock) on top noodle.
Serve immediately with lemon wedge and chopped hot chili pepper.

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Num cha gio sach moan. (Khmer Krom chicken spring roll.)

Khmer Krom Recipes

Khmer Krom chicken spring roll is easy to make and absolutely delicious. This recipe is good with grounded turkey or fresh-grounded chicken. 
How to make that:

Ingredients :

• ½ lb Fresh grounded turkey or chicken
• 1 Cup chopped yellow onion
• 3 Cloves minced garlic
• 2 Cups shredded cabbage
• 1 Cup shredded carrot
• 1 Tablespoon fish sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon sugar
• ½ Teaspoon black pepper
• 1 Package, 25 pieces spring roll shells
• 1 Egg, use egg white only
• 6 Cups vegetable oil to fry spring rolls

Procedures :
In a large bowl, mixed grounded meat with onion, garlic, cabbage and carrot together, add fish sauce, soy sauce, sugar and black pepper, mixed well and set it aside.
Gentle pulls out each spring roll shell to separate from other shells.
Lay one sheet flat on a cutting board or plate, spoons some meat filling and put on 1/3 of the shell.
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.
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.
Heat oil in a large skillet or wok in medium temperature.
When oil hot, deep fry spring roll till it golden brown.
Removed spring roll, rest it up right in a colander covered with paper towel to drained excessive oil.
Serve hot with lettuce, mint or mix herbs and sweet fish sauce dipping.

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Num Cha gio trao sach chrouk. (Khmer Krom taro pork spring roll.)

Khmer Krom Recipes

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

How to do that:

• Ingredients :
  • 1 lb Grounded pork
  • 4 Cloves garlic, minced
  • 2 Yellow onions, finely chopped
  • ½ Teaspoon salt
  • 1 Tablespoon fish sauce
  • 1 Tablespoon sugar
  • ¼ Teaspoon black pepper
  • 1 Cup shredded carrot
  • 1 Cup shredded cabbage
  • 2 Cups shredded taro root
  • 1 Small package, 1.7 oz bean thread noodles, soaked in hot water, drained and chopped
  • 1 Package, 25 pieces spring roll shells
  • 1 Egg , use egg white only
  • 6 Cups vegetable oil for fry spring rolls
• Procedures :
  In a large bowl, mix grounded meat with garlic, onion, salt, fish sauce, sugar and black pepper.
  Add shredded carrot, cabbage, taro root and bean thread noodle, mix wells and set a side.
  Gentle pulls out each spring roll shell to separate from other shells.
  Lay one sheet flat on a cutting board or plate, spoons some meat filling and put on 1/3 of the shell.
  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.
  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.
  Heat oil in a large skillet or wok in medium temperature.
  When oil is hot, deep fry spring roll till it golden brown.
  Removed spring rolls and rest it up right in a colander covered with paper towel to drained excessive oil.
  Serve hot with lettuce, fresh mix herbs and sweet fish sauce dipping.

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