This is not a traditional sukiyaki from Japan. I love sukiyaki sauce which serves in Cambodia. I made it alot last week and last night I tried it as stir fried. It’s quite delicious, yet so easy to make. So what will be your excuse to not cooking? 😛 Gosh,,, this is the Paradise. I am so excited to share this recipe.
Here we need
A handful of Rice noodles ( soak in water till it turn soft. If you use fresh one even better)
A handful of bean sprouts
A pin of paprika or chilli
Vegetables oil or olive oil
Little bit water
Homemade sukiyaki sauce Here the recipe ( don’t use fish sauce if you are vegetarian )
How to make
Hit a large pan on a stove then put oil then you put the rice noodles in. Stir well, put little bit water to cook the noodles. Then put a full table spoon of sukiyaki sauce and keep stirring.
Wait until it’s almost cook, you can throw the bean sprouts in then follow by another 2 tbp of sukiyaki sauce ( or as much you need. Depend on you taste). Stir well!!!
Serve when it’s hot. You put little bit of paprika before serving. I use dried chilli. Some cashews to make this dish more fancy…
Ginger Chicken is so good for your health, maybe that’s one of the reasons it becomes one of the most favorite all the time of Cambodian families 😉 . So today it’s little bit cold in France, Ginger chicken would be great for my belly belly, mmmmm… Here we go
Time preparation 15 mins, time for cooking 15 mins, difficulty very easy
300 g of chicken breast ( I chose Label rouge and slice them as you desire )
1 shallot, 1 clove of garlic finely chopped
100 g of ginger ( peeled and thinly sliced )
2 tbsp of fish sauce
a pin of salt
1 tsp of brown sugar ( optional,,, most of Asian dishes uses sugar )
1 tsp of light soy sauce
1 tsp of dark soy sauce
2 tbsp of sunflower oil
little bit of Cambodian black pepper 😉
Heat the pan with oil then put minced garlic and shallot until it turns lightly brown.
Add chicken and stir well till the chicken changed the color than add fish sauce and stir little bit more. Then add salt, bronw sugar, light soy sauce, and black peper. Last but not least light soy sauce to give little bit yummy yummy color… mmmm