by KIMAN CHENG  12/13/2022

Trei Krom Chamhoy Tik Trei Paem Steamed-Fish with Sweet Fish Sauce

Ingredients :

1 kg freshwater fish ( Trei Krom) 500g rice noodle 300g lettuce 100g bean sprouts 2 cucumbers 2-3 bunches of S’dout Chi Sauce: 3 tbsp ripe tamarind 5 tbsp fish sauce 2 tbsp sugar 1 cup water 1 tsp salt 6-7 garlic cloves, chopped 6-7 shallots, chopped

Method

Thoroughly wash fish and drain, then bring to steam for about 20-30 minutes until cooked. Wash lettuce. S’dout and Chi, slice cucumber in chip. tip root of bean sprout. Then they are arrange on the nice plate. Sauce: Saok ripe tamarind in water and use spoon stick until the flesh meit, drain and skin discard. Then add fish sauce, sugar and salt, stir well. Pour 1 tbsp oil into pan over low heat, when heat put chopped garic and fry until golden then place the liquid mixture into the pan and let it once or twice bubble, toss in sliced shallots before remove from heat. This dish is served by using finger. Lettuce is the best way to wrap all ingredients and dip into the sauce and serve.

Choa Horn

Choa Horn is a kind of dish that its sauce is needed bubble. You can dip raw meat or shrimp into it in term of cooking. This dish is often happened, when families are together or at a special weekend.

Ingredients

1 kg rice noodle 300g beef, slice thinly 300g shrimp Sauce: 7 garlic and 5 shallots, burned and pounded galangal, 3cm long, burned and pounded 5 tbsp fish sauce 5 tbsp vinegar 2 tbsp sugar 1 tbsp salt 2 cups coconut milk 2 cups broth (coming from pork and chicken bone simmer G) 5 dried red chilli, soaked, drained and chopped 2-3 bird chillies, burned 100g peanut; roasted and pounded coarsely Vegetable: 200g cucumber, slice thinly 100g bean sprout 150g lettuce 50g 5 kinds of chi

Method

Prepare sauce:

First, burn galangal, garlic, shallot and bird chilli almost scorch, then pound together in clay mortar until smooth. Pour the broth into a coconut milk pot hen bring to boil when bubble add pounded garlic, shallot, galangal, bird chill and chilli paste, season with vinegar, sugar, fish sauce and salt, stir well Continue to boil for about 1-2 minutes then remove from heat and set aside.

Prepare meat and shrimp:

Thinly ice beef and shell shrimp then place them on the nice platter.

Prepare vegetable:

Thoroughly wash lettuce then remove roots of bean sprout and 5 kinds of chi from the stem. Slice cucumber in chip. They are together on the plate.

The way to eat:

Remove sauce into Chang Pleng then put hot-coal under it. You can share some sauce from Chang Pleng to individual each small bowl for dipping the last mixture. Use chopstick to dip meat or shrimp. Lettuce is the best way to wrap ingredients, and dip once again and serve.

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