Rice   Curry Sauce   Beef   Chicken   Banana

Sticky Rice and Mango

Source: http://asiarecipe.com/camdesserts.html

Makes about 6 servings

1 ¼ c raw Sticky Rice (sweet or glutinous rice).
¾ c very thick Coconut Milk for mixing with rice (do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top)
¼ c Sugar
¾ c very thick coconut milk for topping the rice (freeze the rest of the coconut milk for other use later)
⅛ t Salt for the topping
½ T salt for mixing with rice
¼ t Rice Flour
6 medium Mangoes -- peeled and sliced

Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4" above the rice surface. Cook rice in an automatic rice cooker or in a bowl in a steamer. Do not open the rice until fully cooked (about 20-25 mins). Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 mins. Heat the rest of coconut milk and add salt. Stir until the salt is dissolved. This makes the topping sauce. To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.

Basic Lemon Grass Curry Sauce

Source: http://asiarecipe.com/camsauce.html

Serving Size : 1
1/3 c Lemon Grass -- sliced
4 cloves Garlic
1 Tgalangal -- dried
1 t Ground Turmeric
1 Thai/ Jalapeno Chile -- stemmed & seeded
3 Shallots
3 ½ cups Coconut Milk
3 Lime Leaves
1 Pinch Salt or Shrimp paste

Puree together the lemon grass, garlic, galangal, turmeric, Jalapenos and shallots.

Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, or until lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
To prepare one portion, pour 1/2 cup of this curry sauce into a shallow vessel or a wok. Add 1/2 cup of meat or vegetables, bring to a medium boil and cook to desired degree.

 

Marinated Cubed Beef With Lime Sauce (Cambodian)

Source: http://www.panix.com/clay/cookbook/cambodian.html

1 T Sugar
2 T Limejuice
1 ½ t Fresh Ground Black Pepper
1 t Water
2 T Mushroom Soy Sauce
2 T Canola Oil
7 Garlic cloves -- crushed
1 Green leaf lettuce
1 ½ lb Sirloin -- ½ in. cubes

Combine sugar, 1 teaspoon of the black pepper, soy sauce and garlic. Stir well and add the beef. Stir well to coat beef and marinade for 20 minutes or longer. Combine remaining pepper with limejuice and water. Place in a small serving bowl. Sauté beef in hot oil, three to four minutes until medium rare. Arrange on platter lined with lettuce and serve with lime sauce and toothpicks, or serve as a main dish over jasmine rice.

Aioan Chua Noeung Phset Kretni (Stir Fried Chicken With Mushrooms)

http://asiarecipe.com/cammain.html

Serves. 4-6
6 dried Chinese Mushrooms
1 small roasting Chicken
4 cloves Garlic, crushed
½ t finely grated fresh Ginger
2 T Oil
1 c Water
2 t Sugar
2 T chopped fresh Coriander Leaves

Soak mushrooms in hot water for 30 minutes. Squeeze dry, cut off and discard stems, cut caps into quarters if they are large. Cut chicken into small pieces with cleaver, chopping through bones as well. Fry garlic and ginger in the hot lard or oil for a few seconds, then add chicken and stir-fry until colour changes. Add mushrooms, water and sugar, cover and simmer until chicken is cooked. Sprinkle with chopped coriander and serve with rice.

 

Kuay Namuan Bananas Cooked In Coconut Milk

Source: http://asiarecipe.com/camdesserts.html

Serves. 6
8 large ripe Bananas
2 C thick Coconut Milk
2 T Sugar

Peel and cut each banana into 3 or 4 pieces. Make coconut milk from the creamed coconut available in packets or tubs. Simmer coconut milk and sugar until thick and creamy. Add bananas and cook gently until bananas are soft but not mushy. Serve warm.