Pumpkin pesto

Sometimes the ideas come from the fridge, so I gave a look then I found grilled asian pumpkin left, a bunch of basil and puff pastry which I bought the day before. Well, well,,, Maybe we should try something different 😉 . I want a tart of pumpkin, I also found some mushroom left. I think we have enough main ingredients for this delicious dish.

 

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LOL I made some mess on my plate, that prouves the cooking skill haha

For Pesto

a bunch of basil

100 g of cashew nut

lime juice

about 70 cl ( more or less up to your taste )

4 cloves garlics, peeled

salt and pepper to taste

put all the ingredients in a food processor then you will have a delicious pesto.

For pumpkin

Half of medium size asian pumpkin, grilled and blended

white mushroom, chopped or cut as size you desire

1 can of coconut milk

1 egg ( 2eggs if necessary )

3 tbp of flour

salt and pepper to taste

How to cook

  1. Turn on the oven to 200 degree about 15 mins
  2. Mix the Pumpkin mixture, chopped white mushroom, flour, eggs all in a big bowl then pour graduately coconut milk in the mixture and keep stirring till you have a nice smooth texture then salt and pepper.
  3. Prepare your puff pasty in a pie plate, any form you like
  4. Put pesto sauce all over Puff pasty then follow by Pumpkin mixture from N1
  5. Then put in the oven for 40 mins or 50 mins or or until knife inserted near center comes out clean. Ps_ lower the heat down to 180 degree 😉
  6. You can serve it cold or hot, your choices.

 

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mmmmm little salad next to my delicious pumpkin

Friendly cabbage and mushroom

Hello, It’s been awhile that I took a break from my blog, I miss writing my recipes. Even though, I was absent but I still cook, well, you know I love eating.

So what we have today? Well, It’s just a very simple stir fried Green Cabbage and mushroom. What else, do you expect? 😉 Simplicity is the best, right!

Here what we need

Half of green cabbage ( thinly sliced )

6 white mushrooms ( cut in 4 pieces )

200g of pork belly ( minced well with a clove of garlic )

2 cloves of garlic ( finely chopped )

2 tbp of vegetable oil

Seasoning

1 tbp of fish sauce

1 tbp of soy sauce

1 and half tsps of brown sugar

a pin of salt

black pepper ( I got the best black pepper from Here )

2 tbp of oyster sauce

seame oil

seame seed

How to make it

  1. Heat large pan on the stove and put vegetable oil. wait until oil gets hot , you put minced garlic. stir well until it turns lightly brown.
  2. Then add minced belly pork in, stir well until it’s lightly cooked we add fish sauce. stir well again. Wait until it’s cooked , we add soy sauce then follow by brown sugar and a pin of salt and black pepper. At this point, some people love the pork is just well cooked. For me, I love it really really really well cook, I keep stirring until it turn lightly brown. It took me about 4 or 5 mins…
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    I like it this way
  3. after it turns little bit brown, we add green cabbage. stir again about 1 min, we add mushroom and oyster sauce to season our veggies. mmmmmm
  4. Last but not least seame oil before turn off the heat
  5. then seame seeds just before serving. This dish is perfect with white rice and also good with brown rice.

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Bon appetit !!!! Oh dear,,, heaven is just in front of you… mmmmmmmm

Sukiyaki noodles

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

 

  1. 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.
  2. 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!!!
  3. 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…
  4. salt if as needed
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stir fried rice noodle with sukiyaki sauce

Spinach bed and sweet Tofu

I opened my fridge, I found some ingrediants which I did’t really know what I should make. I love creative foods and I also love traditional foods. I thought of Loc Lac which once again is one of my favorite. So I combined the creativity and traditional recipe to satisfy myself. Normally, we use beef as meat in Loc Lac recipe. Today we use our tofu to be our heavenly delicious meat. mmmm… It was my first attempt and the result was quite interesting, my daughter and I loved it.

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Here we need

12 baby potatoes

500g of spinach

400 g Tofu ( cut in medium cubs )

1 onion ( thinly sliced )

2 cloves of garlic ( minced )

vegetable oil

seame seed

Seasoning

2 tbsp of Sauce Yakitori I used this

1 tbsp of vegetarian stir-fried sauce

a pin of salt

seame oil

mix all ingredients together

Sauce

1 tsp of salt

1 tsp of sugar or honey

Half of lime juice

black pepper

How to cook

  1. Turn on the oven for 180 degree and cook baby potatoes about 15 minutes or more if necessary.
  2. Heat a pan wait until hot then put some oil to fry Tofu. I love it crispy, you can do base on your taste. then set aside
  3. Use same pan, add little bit oil then put half of garlic, stir well. Wait till it turn slightly brown then put all spinach in. Stir well until it’s cooked then add little bit of seame oil. Turn of the heat and arrange spinach on a big plate. PS- There’s spinach cooking juice left, put half of them in seasoning sauce and and some in Black pepper sauce. Don’t throw the cooking juice away, it’s delicious. mmmmm
  4. Then clean up the pan little bit and heat it up again. Put some oil then put the rest of garlic when it’s hot. Now throw all fried tofu and backed baby potatoes in that hot sexy pan. Add our sauce, then stir it well until tofu absorb well that sauce. Last but not least throw onion in the pan, too. Stir it again for the last time then put them on the spinach plate. decorate with little bit of seame seed.
  5. Serve like that or with white rice, and don’t for get our black pepper sauce.

Mmmmmm now you have your delicious Loc Lac Veggie… Oh dear,,, the heaven is just in front of you…mmmmmmm

Asian Vegan Delight

I went to grocery store this morning to get honey to make ginger tea for my clients, I saw some fresh veggies, mmmm, It made me feel hungry!!!

What we are going to make today, It will be few veggies with coconut milk.

We need

1 eggplant ( cut in small cubs )

4 small potatoes ( cut in small cubs )

1 bell pepper  ( cut in small cubs )

1 red ornion ( cut in small cubs )

1 clove of garlic ( chopped finely )

a small ginger ( sliced thinly )

1 tsp of honey

a pin of salt

coconut milk

1 bunch of basil

2 tbsp of oil

How to make it

  1. In a hot pan you put the oil and then chopped garlic and ginger, stir well until you can smell aroma.
  2. Then put potatoes and eggplant, stir well, then add some water just in case it’s too dry, add salt. keep stirring until they are almost cook.
  3. Then a put bell pepper and red ornion. followed by honey. stir until they all cooked
  4. Add coconut milk then stir again.
  5. Then basil just before turn off the heat.

This dish goes along really well with white rice or sticky rice.

Now you have your delicious healthy and easy dish

MMMMMMMMMM OH gosh!!! the heaven is just in front of you.

Happy Wednesday !!!

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This is more delicious than the picture 😉

Stir fried pickle mustard greens

Raining day… After a good breakfast with my beautiful friend, I hit back home. I spent my morning talked to my sister in Cambodia, even though it was raining outside, I still feel warm in my heart.

By that time my tummy sang for some foods and I just realized that I forgot to go to the store. Uhhhh  I found some pork belly left and Pickle mustard greens. WOaauuhhh so lucky, 😉 !!

So voila the stir fried pickle mustard greens is here,

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All we need

1 can of pickle mustard greens ( chop as you like, I made it in medium size )

200 g of pork belly ( cut in small pieces as lardon, skip this if you are vegetarian )

1 celantro root  ( optional ), 1 clove of garlic, 1 shallot ( minced the 3 ingredients together )

Seasoning ( feel free to adjust to your taste )

1 tsp of fish sauce ( skip this if you are vegetarian )

1 tsp of soy sauce

1 and half tsp of sugar

little bit of dark soy sauce

black pepper

How to make it

  1.  If you are the beginner of Ninja skill as me, I suggest you to cook pork belly in the oven. LOL, I love it when it turns crispy.
  2. Hit a frying pan and add some oil, put the 3 ingredients then wait until you can smell the aroma
  3. Put the cooked pork belly in, stir well then add fish sauce and 1 tsp of sugar. stir well about 1 minute
  4. Add our pickle mustard greens, stir well then add the rest of seasoning. stir well until it’s cooked.
  5. Serve with white rice

And now you have it,,,, mmmmm,,, so delicious

Clear Noodles

Almost Khmer new year, nostalgic!!! When I was a little girl, my mum made this dish, stir fried clear noodles, for special occasion only such as Khmer new year, Pchum Ben… We can make it in different ways. Today I made one in my own way,,,

Here what we need

3 small clear noodles

Tofu ( cut in very small cubs )

1 cup of dry black fungus mushroom ( soak them in water then slide thinly )

5 black mushroom ( soak them in water and slide thinly )

dry shrimps ( vegetarian you can ignore this one )

1 shallots ( thinly slide )

ginger ( thinly slide )

green onion

vegetable oil

1 cup of water

SAUCE

feel free to adjust to your taste, 😉

3 tbp of oyster sauce ( mushroom sauce for vegetarian )

1 tbp of fish sauce ( vegetarian you can ignore this one )

2 tbp of soy sauce

1 tsp of dark soy sauce

2 tbp of seame oil

1 tbp of brown sugar ( honey )

mix them togethers

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stir fried clear noodle

How to make

  1.  Heat up a pan and fill with a cup of water, if you have chicken stock even better. When water is boiled put half of the sauce in the water and then put the clear noodles, wait till it almost cooked ( add water if neccesary ) and then remove noodles from the pan. Set aside. by doing this your clear noodle will absorbs the taste of sauce and water. This makes the dish tastes even better
  2. Heat up the pan and put some oil, fry the Tufu till they turn golden brown. set aside
  3. With the same pan you throw ginger, shallots and follow by dry shrimps in. mmmm it will seduce you with the aroma. Then throw mushrooms in. Stir well, then put some of the sauce in. Stir well and let it cook little bit then throw the fried tofu in. Mix them really well.
  4. finally put the cooked clear noodle in. Then green onion just before turn off the heat.

Now time for eating mmmmmmmmmmm, I love eating with dry chilli or chilli sauce,,,

little bit of grilled peanuts, oh gosh,,, heaven is just in front of you,,,