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
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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

Khmer spicy tofu

This dish is inspired from our typical dish called ” Prohok ktis ” which mean ” Fermented fish in coconut milk “; it’s more delicious than its name 😉 . We normally use minced pork and fermented fish as base ingredients.

It’s so shame that the vegetarian people couldn’t taste our super dish. So here is the idea where I picked from Prohok Ktis. It’s worth a try, I promise you this is very delicious !!!!!

Here what you will need

500 g Firm Tofu ( break in small pieces )

200 ml coconut milk

2 tbsp of oil

2 tbsp lemongrass paste ( this is how to make it  )

1 tbsp of chilly paste ( this is how to make it  )

5 lime leaves ( sliced thinly )

salt, sugar ( go for your taste )

1 tbsp of vegetarian mushroom sauce

half of lime

and with free vegetables, you can use whatever you feel like, there’s no rules raw or cooked is your choice, just enjoy it. in this recipe I use

ginger

bell pepper

baby corns

chinese brocoli

How to cook

  1. Heat the pan than add oil. Wait until it gets hot then put the chilly paste, stir well then add lemongrass paste. Stir well till you can smell the fragrance.
  2. Add Tofu, stir well till you have good mixture of the pastes and the tofu.
  3. Add coconut milk and wait until it’s cooked
  4. Add salt, sugar and mushroom sauce
  5. Last but not least the lime leaves and add lime juice before serving.

Now you have very delicious Cambodian food in vegetarian version. Very easy, right!!!!

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Bon appetit !!!

Oh dear,,, the heaven is just in front of you…

Gastronomic Pizza

It sounds funny to hear gastronomic Pizza but yeah, it’s true even simple pizza could be a gastronomic one. I found a recipe from Chef Pete Evans, I have to admit that the recipe is so different from what I already ate so far. It caught my intention and I tried to make it today. Here we go for Scallop, foie gras and endive…

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I even made my pizza dough today. The different in this pizza, we don’t use tomatoes sauce as normal but we use endive caramelized with orange juice. It tastes sweet… We also use mozzarella and the foie gras vinegar which gives the sour taste to the pizza and it’s interesting because it’s balancing the taste of the endive caramelized; sweet and sour.

Preparation the pizza dough put the endive caramelized all over then put mozzarella. Direction to the oven 280 degree C for 5-10 mins.

The scallop we cook them in a pans with little bit of butter, salt and black pepper. 30 seconds each side with strong heat.

When the dough is cooked, we put the cooked scallops on the pizza and foie gras vinegar, salmon eggs, salt and black pepper.

Now big time is begun,,,, Tasting tasting Oh dear,,, the heaven is just in front of you… Mmmmmm