Amok : traditional khmer dish
Ingredients :
- 45 gr of Senteurs d’Angkor Khmer Amok Powder
- 500 gm fish meat
- 600 gm of coconut milk
- 25 gm of sugar
- 2 gm of salt, 1 egg
- 30 gm of fish sauce or soja sauce
- 20 gm of garlic
- 40 gm of red garlic
In a bowl stir the Amok Powder and the sugar and salt, the fish sauce and 1 egg, the crushed garlic and red garlic, and stirring all. Then, add the coconut milk and mix it. Put the fish meat in the mixture and let settle around 15 minutes. Then steam all in a pot for ½ hour. Serve hot with rice. Recipe for 4 to 6 servings
Khmer Curry
Ingredients :
- 3 teaspoons of Senteurs d’Angkor ''9-Spice Khmer Curry Blend''
- 500 gm meat (chicken / beef / pork)
- 1 litre coconut milk
-
400 gm potatoes
- 200 gm carrots
-
100 gm green beans
- 200 gm onions
-
100 gm small shallots
Heat a glass of coconut milk, the curry & crushed shallots in a saucepan for 10 minutes. Add meat and cook until the juice is totally reduced. Add carrots & potatoes and cook for 5 more minutes. Add the remaining coconut milk and cook until boiling. Add green beans and onions. Boil for approx. 20 minutes. Add salt to taste. Serve hot with rice. 4 Servings.
Grilled chicken with ginger : a special recipe by Sala Bay Hotel School
Ingredients :
- 1 tablespoon of ground ginger,
- chicken leg(4 pieces),
- garlic (4 cloves),
- a pinch of salt, a pinch of pepper,
- a pinch of thyme,
- a small bunch of coriander
- olive oil (4 tablespoons)
- the juice of one lemon
Cut incisions on both sides of the chicken legs. Marinate with olive oil, thyme, chopped coriander, ground ginger, crushed garlic, salt, pepper and lemon juice. Grill slowly on a medium heat barbecue while brushing the remaining marinade until the chicken is cooked. 4 Servings
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Lemongrass tea : the distinctive lemony fragrance in Southeast asian cuisine
Ingredients :
- 1 tablespoon of Senteurs d’Angkor Ground Lemongrass,
- ½ litre of water,
- 200 gm of sugar
- 10 limes (8+2 for garnish)
- 4 bags of black tea,
- 500 gm of ice cube
- 1 small bunch of coriander
Combine water and sugar in a saucepan and bring to boil. Add lemongrass and the juice from 8 limes and simmer for 5 minutes. Turn off the fire and infuse the black tea. Strain and chill. To serve, fill a shaker (or a container with a tight lid will suffice) with ice cubes and add the lemongrass tea. Shake vigorously for 30 seconds. Serve with slices of lime and sprigs of coriander. |
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Stir-fried beef with red chili powder : a special recipe by Sala Bay Hotel School
Ingredients :
- 1 teaspoon of red chilli powder
- 400g beef (sirloin or rump)
- 1 pear
- spring onion (small bunch)
- garlic (3 cloves)
- sesame seeds (1 teaspoon)
- honey (1 tablespoon)
- soy sauce (3 tablespoons)
- sesame oil (1 tablespoon)
Slice the beef as thinly as possible. Cut the spring onion into pieces measuring 3 cm. Grate the pear and squeeze it. Collect the juice and combine all, including beef, spring onion, crushed garlic, red chilli powder, sesame oil and seeds, soy sauce, and honey. Stir-fry the mix until it turns golden. Serve hot with rice. 4 Servings.
Peanut and cinnamon cookies : a special recipe by Sala Bay Hotel School
Ingredients :
- 1 teaspoon of ground Cinnamon,
- sugar (200 gm)
-
butter (200 gm)
- a pinch of salt
-
a pinch of baking powder
- flour (200 gm)
-
an egg
-
peanuts (100 gm peeled, toasted and chopped coarsely)
In a bowl, place softened butter, sugar, salt and cinnamon together and mix well. Add flour, peanuts, baking powder, the egg and keep stirring. Set the dough on a piece of aluminium foil and roll to get a sausage shaped loaf. Cut the roll into slices before setting it on a tray covered with baking paper and bake for 15 minutes in an oven set at 170°C.
Lotus seed powder cream : Khmer desserts
Ingredients :
- 1 large tablespoon of Senteurs d’Angkor Lotus Seed Powder
1/2 litre of water
3 tablespoons of granulated sugar
1 glass of condensed milk
Combine water and lotus seed powder in a saucepan, heat the mixture up for 3 – 4 minutes, stirring constantly. Add sugar and boil for 3 – 4 minutes. Add a glass of condensed milk and bring to boil for a few seconds. Allow to cool, and store in a fridge. |
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