Cooking with Sopheak

Cambodian Plea Salmon

noreply@blogger.com (Cooking With Sopheak) — Mon, 31 Jan 2011 10:58:00 +0000

Cambodian Plea Salmon {Salmon Tartar or Salmon Ceviche}

*I love love love Plea Salmon… So with that said! This dish would be wicked when eaten as an appetizer or as a meal with your favorite choice of Alcoholic beverage or Virgin! Oh and I can’t forget the most crucial part, you must surround this dish with Great Friends, Great Conversations and lots of Laughter to fill your Hearts!

: INGREDIENTS :

1.5 Lbs – Salmon Fillet

2 Tbsp – Season Capelin Roe

4 – Limes

5 Tbsp – Sugar Cane or Palm Sugar {grounded into small pieces}

6 – Garlic Cloves

3 Thai Chilies + Dried Red Chilies {*Adjust Amounts to your liking}

¼ Cup – Mum Sauce {Fish Sauce – “The Murky” colored one}

2 Tbsp – Fish Sauce

2 Tbsp – White Sesame Seeds

1 - Bell Peppers

1/2 – Large Red Onion

2 Handfuls – Bead Sprouts

2 Handfuls - Thai Basil Mints

4 Handfuls - Baby Spinach

½ Cup - Roasted Peanuts

: Garnish :

Roasted Peanuts

Thai Basil

Baby Spinach

: Plea Salmon Sauce :

2 – Limes {Juiced}

5 Tbsp – Sugar Cane or Palm Sugar {grounded into small pieces}

6 – Garlic Cloves

3 Thai Chilies + Dried Red Chilies {*Adjust Amounts to your liking}

¼ Cup – Mum Sauce {Fish Sauce – “The Murky” colored one}

2 Tbsp – Fish Sauce

:DIRECTIONS – Prepping & Marinating the Salmon – STEP #1:

1. Place Salmon in Freezer 1-2hrs prior to use. So the salmon is some what firm; this makes for ease of cutting thin slices

2. Slice your Salmon into 1 inch thin long slices {not paper thin}

Add the juice of 2 limes along with 2 Tbsp – Season Capelin Roe onto sliced Salmon and gently fold in all ingredients together

3. Place “Saran Wrap” right on top of salmon and place bowl in Fridge

:DIRECTIONS – Prepping All Your Veggies & Roasted Peanuts – STEP #2:

1 - Bell Peppers – Julienne

1/2 – Large Red Onion – Thin horizontal slices

2 Handfuls – Bead Sprouts - Rinse

2 Handfuls - Thai Basil Mints – Julienne or you can leave them whole

4 Handfuls - Baby Spinach – Rinse

½ Cup - Roasted Peanuts – Pound into small pieces

:DIRECTIONS – Making Your Plea Sauce – STEP #3:

1. In your mortar & pestle pound out your 5 Tbsp – Sugar Cane or Palm Sugar , 6 – Garlic Cloves and 3 Thai Chilies + Dried Red Chilies and place in a bowl

2. To bowl add in your Juice of two Limes, ¼ Cup – Mum Sauce {Fish Sauce – “The Murky” colored one} and 2 Tbsp – Fish Sauce and mix all ingredients together

:DIRECTIONS – Assembling All Ingredients – STEP #4:

1. Into your Bowl of Salmon add the following:

a. All Your Veggies

b. Plea Salmon Sauce

2. Gently fold in all ingredients together

3. At this time taste your Plea Salmon and adjust flavors to your liking

4. Now plate your dish: Layer down your spinach, top it off with your plea salmon, garnish with roasted peanuts and Thai basil.

*Remember we all have different taste buds, so adjust the ingredients to your liking*

------WATCH ME COOK------

- ENJOY Hugs & Love -

Thai Quail Egg Tofu Curry

noreply@blogger.com (Cooking With Sopheak) — Tue, 25 Jan 2011 10:34:00 +0000

:Ingredients:

2-3 Tbsp – Cooking Oil

18 oz – Firm Tofu

1 (13.5 oz) Coconut Milk

2-4 Tbsp - “MAE PLOY” Red Curry Paste

1 ½ Tbsp – Tom Yum Soup Paste

1 ½ Tbsp – Pha Hok (Pickled Gouramy Fish Paste)

2 Tbsp – Granulated Chicken Soup Base Mix

7-10 - Kaffir Leaves (*Substitution: Thai Basil)

2 - Bell Peppers

2 (15 oz) – Quail Eggs

1 Tbsp - Sugar

6 oz – Coco Rico Coconut Soda

½ Cup - Roasted Peanuts

Cooked Rice to Serve

:Garnish:

Roasted Peanuts

Thai Basil {*Optional}

:DIRECTIONS:

1. In a Wok – Brown both sides of your tofu and set aside {Cooking Tip: If tofu sticks to wok, then it’s not ready to be flipped}

2. Unheated wok, add in your Coconut Milk

3. Now turn heat onto “Medium High”

4. Add in the following ingredients and Stir all ingredients until sauce is smooth:

a. 2-4 Tbsp - “MAE PLOY” Red Curry Paste

b. 1 ½ Tbsp – Tom Yum Soup Paste

c. 1 ½ Tbsp – Pha Hok (Pickled Gouramy Fish Paste)

d. 2 Tbsp – Granulated Chicken Soup Base Mix

e. 7-10 - Kaffir Leaves (*Substitution: Thai Basil)

5. Add in the Bell Peppers and Quail Eggs and Tofu to cook for a bout 2-3 minutes, at this point taste your curry sauce, and if you want it more spicy, then add in additional curry paste, but if you find it too spicy add in 1 Tbsp – Sugar

6. Pour in the 6 oz – Coco Rico Coconut Soda & Stir

7. Now you’re DONE! Plate your Dish over cooked rice and Garnish!

*Remember we all have different taste buds, so adjust the ingredients to your liking*

------WATCH ME COOK------

- HUGS & LOVE -
Sopheak

How To Make - Somlar Machu Kroeung Cha-eung Chen-nee Charouk

noreply@blogger.com (Cooking With Sopheak) — Mon, 10 Jan 2011 12:02:00 +0000

: Ingredients:

1 Tbsp – Cooking Oil

11 Tbsp – Kroeung Paste

3.5 Lbs – Spare Ribs

2 Tbsp – Sugar

3 Tbsp – Pha Hok

2 Tbsp – Tarmarind Soup Base Mix

5 Tbsp – Fish Sauce

1 Tbsp – MSG (*Optional)

96 oz - Water

5 – Thai Green Egg Plant (Quartered)

1 - Jalapeño Pepper (Sliced)

2.5 Lbs – Ta-Kuong | Ong-Choy | Water Spinach

:KROEUNG PASTE:

6 stalks – Lemongrass (thinly sliced)

6 - Garlic cloves

1 large – Shallot (Quartered)

2 Tbsp - Galangal, peeled and coarsely chopped

12 - Kaffir lime leaves (de-veined)

2 Tbsp - Turmeric

4 - Thai chilies (*optional)

*If you have a food processor, blend all the ingredients to a paste in that if not… you’ll have to pull out your mortar and pestle and use your muscles *Ekkk!!!

:DIRECTIONS:

1. Pre-Heat your pot on medium high heat

2. Add in 1 Tbsp – Cooking Oil (distribute it evenly throughout pot)

3. Once pot is hot, Add in 11 Tbsp – Kroeung Paste and satay until you can smell its fragrant aroma

4. Once you can smell the aroma from the Kroeung add in your 3.5 Lbs – Spare Ribs, 2 Tbsp – Sugar, 2 Tbsp – Pha Hok, 1 Tbsp – Tarmarind Soup Base Mix, 4 Tbsp – Fish Sauce and 1 Tbsp – MSG (*Optional)

5. Keep stirring all your ingredients until your meat is 80% cooked.

6. Add in your 1^st – 32 oz of Water and let it re-boil for 10 minutes

7. After the 1^st 10 minutes, Add in your 2^st – 32 oz of Water and let it re-boil for 10 minutes

8. After the 2^nd 10 minutes, Add in your 3rd – 32 oz of Water and also Add in your 5 – Thai Green Egg Plant (Quartered) and 1 - Jalapeño Pepper let it re-boil for 10 minutes

9. Now Taste It! Do You Likie? If not… please add in what your heart desires for this dish! As for me… I added in 1 Tbsp – Tarmarind Soup Base Mix and 1Tbsp – Fish Sauce

10. After the 3rd 10 minutes, Add in your 2.5 Lbs – Ta-Kuong | Ong-Choy | Water Spinach and once these veggies are cooked then you’re all done!

*You can garnish your dish with Thai Chilly peppers and some mints of your liking

<-------^8^ WATCH ME COOK ^8^------->

-Bon Appétit mes Amis-

Sopheak

How To - Make Cha Kroeung Sach Mourn (Cambodian Style)

noreply@blogger.com (Cooking With Sopheak) — Sat, 18 Dec 2010 10:07:00 +0000

:INGREDIENTS:

1/3 C - Oil

1 ½ LBS -- Chicken Breast (Cut into Bite Size Pieces)

2 -- Bell Peppers (Cut into Bite Size Pieces)

1 Lg -- Onions (minced)

1 handful -- Oyster Mushrooms (stems removed)

1 C -- Jalapeño Peppers (Diced)

1 C -- Kroeung Paste (Recipe on next Slide)

1 tbsp -- Phahok (Pickled Fish Paste)

½ C -- Coconut Milk

2 tbsp -- Fish Sauce

1 tbsp -- Tamarind Soup Base Mix

½ C - Peanuts

:Kroeung Paste Recipe:

¼ C - Galangal root, trimmed, Slice & Dice

¼ C - Turmeric, trimmed, Slice & Dice

6 cloves - Garlic, peeled

10 - Thai Chilli Peppers (*optional)

2 - Lemongrass stalks, trimmed and finely sliced

2 - Shallots, peeled and sliced

10 - Kaffir lime leaves, Divined & finely Julian

*Place all ingredients in food processor or mortar and blend until it forms a smooth paste

Watch Me Cook Just Click Play!

Hugs & Hearts

Sopheak

How To Make - Kuy Tiev Sach Ko ( Beef Noodle Soup)

noreply@blogger.com (Cooking With Sopheak) — Sat, 18 Dec 2010 10:05:00 +0000

:INGREDIENTS:

2 ½ Lb - Beef Soup Bones

1 Lb - Beef Eye Round Cut (Super Lean!)

1 Lb - Ground Beef

1 Pk - Beef & Beef Tendon Meatballs

1 Lb - Lg Shrimps

½ C - Fish Sauce

1 Lg -- Onion (Quartered)

6 - Star Annis Seeds

2 pc - Sweet Radish

2 Cubes - Beef Bouillon Mix

3 tbsp -- Instant Beef Broth Powder

(2) 1 Lb - Rice Stick Noodles

:GARNISHMENTS:

1 Lb - Bean Sprouts

Thai Basil

Fried Garlic / Fried Onion

Sriracha Hot Chili Sauce

Hoisin Sauce

2-3 Limes (Wedged)

Please Watch Tutorial for Step by Step

Just Click Play!

Hugs & Hearts

Sopheak

How To - Cambodian Egg Roll Recipe

noreply@blogger.com (Cooking With Sopheak) — Sat, 18 Dec 2010 10:04:00 +0000

:INGREDIENTS:

2 LBS - Ground Pork

1 C - Fresh Rice Vermicelli Noodles (soaked + minced)

1 C - Shitake Mushroom (minced)

1 C -- Carrots (minced)

1 C -- Onions (minced)

1 ½ tbsp -- Granulated Chicken Flavor Soup Base Mix

1 ½ tbsp -- Lumpiang Shangha Egg roll Mix

1 ½ tbsp -- Oyster Sauce

½ tsp -- Salt

½ tsp -- Black Ground Pepper

1 ½ tbsp -- Cooking oil

Egg Whites from 1 Egg -- (*Used to seal egg roll)

Watch Me Cook

Just Click Play!

Hugs & Hearts
Sopheak

Tek Pha Hok - Khmer Dipping Sauce

noreply@blogger.com (Cooking With Sopheak) — Sat, 18 Dec 2010 10:02:00 +0000

*One of my most favorite Dipping Sauce! Yes, like most Khmer/ Southeast Asian foods "It Smells Like Hell, but Taste Like Heaven!"

:Ingredients:

3 - Garlic Cloves

6 - Thai Chilli Peppers

1 C - Diced Lemongrass

4 Tbsp - Pha Hok

2 - Green Thai Egg Plant

1 Lg - Button Mushroom

1 C - Assorted Mints

4 Tbsp -- Sugar

½ tsp - MSG

2 -- Limes (Juiced)

½ -1 C -- Boiled Hot Water

For Step by Step Instructions

Just Click Play!

Hugs & Hearts

Sopheak

Plea Sach Ko (a.k.a. Beef Ceviche)

noreply@blogger.com (Cooking With Sopheak) — Sat, 18 Dec 2010 10:00:00 +0000

:INGREDIENTS:

1 ½ Lbs -- Beef Loin Top Sirloin

2 Limes

Assorted Mints

1 - Thai Green Eggplant

Cilantro

1 ½ tbsp -- Ground Roasted Rice

3 Tbsp -- Crushed Roasted Peanuts

:SAUCE:

2tbsp -- Palm Sugar

3tbsp -- Fish Sauce

2tbsp -- Anchovy Sauce

:DIRECTIONS:

1. Slice beef and remove all fatty tissue. Beef needs to be sliced paper thin and in bit size pieces

2. Juice 2 Limes onto sliced beef and mix really well together

3. Slice 4 Thai Chili peppers and add into beef mixture. (*if you can't take the heat disregard this step)

4. Now saran wrap your beef bowl and place in fridge

5. Make your SAUCE: in a bowl add in your Palm Sugar, Fish Sauce & Anchovy Sauce and stir the ingredients really well together until the palm sugar is all dissolved into the mixture.

6. Combine both the sauce mixture with the beef and mix all ingredients

7. Add in all your veggies & assorted mints

8. Lastly top off your Plea Sach Ko with your peanuts and roasted rice.

Watch Me Cook Just Click Play!

Hugs & Hearts

Sopheak

How To - Make Bok Lahong (Spicy Papaya Salad)

noreply@blogger.com (Cooking With Sopheak) — Sat, 18 Dec 2010 09:58:00 +0000

:Veggies & other Ingredients:

Papaya (Unripe)

Carrots (Shredded)

String Beans

Tomatoes

Dried Shrimp

Dry Red Chili peppers

Roasted Peanuts

:Garnish:

Peanuts

Assorted Mints

Pork Rhines

:Lahong Sauce:

3 Tbsp - Pure Palm Sugar

4 – Limes (Juiced)

1 Tsp – Shrimp Paste

½ Tsp – Msg (*Optional)

2 Tbsp – Frozen Pickled Crab (*liquid Only)

¼ Cup – Anchovy Fish Sauce

1 Tbsp – Fish Sauce

:DIRECTIONS – Lahong Sauce:

1. You’ll need a Large Bowl

Add in 3 Tbsp - Pure Palm Sugar, 4 – Limes (Juiced), 1 Tsp – Shrimp Paste, ½ Tsp – Msg (*Optional), 2 Tbsp – Frozen Pickled Crab (*liquid Only), ¼ Cup – Anchovy Fish Sauce & 1 Tbsp – Fish Sauce

2. Now GENTLY & PATIENTLY stir all the ingredients together

:DIRECTIONS – Bok’ing The Lahong :

1. You’ll need a Mortar & Pestle

2. Add in your Garlic & Smash it to the consistency you prefer

3. Add in your Thai Chili peppers & Dry Red Chili peppers and pound them together with your garlic

4. Add in your Dried pre-soaked Shrimps & pound

5. Add in your Pickled Crab & pound

6. Add in your String Beans & Carrots and pound, Stir…

7. Add in your Papaya & Pound, mix all ingredients together

8. Add in 1-2 ladles of Lahong Sauce

9. Add in your Tomatoes & Pound

10. Plate your Bok Lahong and Garnish!

*Remember We all have different taste buds, so adjust the ingredients to your liking*

For My Live Tutorial Just Click Play!

Hugs & Hearts

Sopheak

How To Make - Sach Mourn Cha Chnay (Stir Fry Chicken with Ginger)

noreply@blogger.com (Cooking With Sopheak) — Tue, 07 Dec 2010 05:35:00 +0000

Hi Y'all,

I hope everyone enjoyed their Monday! I whipped up a quick stir fry dish called "Sach Mourn Cha Chnay (Stir Fry Chicken with Ginger). It is wicked easy to make and with minimal ingredients. It goes really yummy with white rice or by itself like how I'm having it because I'm cutting down my carb intake *sigh! So if you want to make this dish for yourself just follow my simple instructions below.

:INGREDIENTS:

1 ½ - 2 Lbs – Boneless Chicken Breast (cut into ½ - 1in pieces)

2 hand full – Ginger (julienne)

3 tbsp – Corn Starch

2 Tbsp – Granulated Chicken Flavor Soup Base Mix

2 Tbsp – Brown Sugar

1 Tsp – Ground Black Pepper

4 Tbsp – Oyster Sauce

1 Tbsp – Fish Sauce

3 Tbsp – Cooking Oil

2 Cups - Water

:Chicken Marinade:

2 Tbsp – Granulated Chicken Flavor Soup Base Mix

2 Tbsp – Brown Sugar

1 Tsp – Ground Black Pepper

2 Tbsp – Oyster Sauce

1 Tbsp – Fish Sauce

1 Tbsp – Cooking Oil

*Combine all ingredients and let it marry in the fridge for at least 15-30 minutes before stir frying it.

:Special Corn Starch Sauce:

1 Cup – Super Cold Water

3 tbsp – Corn Starch

1 Tbsp – Granulated Chicken Flavor Soup Base Mix

2 Tbsp – Oyster Sauce

:DIRECTIONS:

1. In a Wok or Skillet goes in your 2 Tbsp Cooking Oil , turn stove on High heat setting.

2. Toss in your chicken and stir

3. When your chicken is half way cooked, add in your GINGER and stir

4. Once your Chicken and Ginger are half way cooked, you’ll want to add in your “Special Corn Starch Sauce” and stir all ingredients together & Add in 1 cup of water and stir again for 5 minutes more.

5. Now TASTE IT and adjust the flavors to your liking

Just Click Play! It's FREE I Swear :)

ENJOY & HEARTS - Sopheak

How To Make - Mee Cha Sach Mourn (Deep Fried Noodles w/ Chicken Stir Fry)

noreply@blogger.com (Cooking With Sopheak) — Mon, 22 Nov 2010 07:40:00 +0000

Would you like to learn how to make this Delish Dish? I will show you step by step instructions here … just hit PLAY!

:INGREDIENTS:

14 oz – Steamed Chowmein Noodles

1 ½ Lbs – Boneless Chicken (cut into ½ - 1in pieces)

2 Stalks – Carrots

1 bundle - Chinese Broccoli

14.5 oz – Chicken Broth

3 Tbsp – Corn Starch

2 Tbsp – Granulated Chicken Flavor Soup Base Mix

2 Tbsp – Brown Sugar

1 Tbsp – Ground Pepper

6 Tbsp – Lomein Oyster Flavor Sauce

½ Tsp – Msg (*optional)

2-3 Tbsp – Cooking Oil

:Chicken Marinade:

1 Tbsp – Granulated Chicken Flavor Soup Base Mix

2 Tbsp – Brown Sugar

1 Tbsp – Ground Pepper

6 Tbsp – Lomein Oyster Flavor Sauce

½ tsp – Msg (*optional)

*Combine all ingredients and let it marry in the fridge for at least 30 minutes before stir frying it.

:Noodle Sauce:

14.5 oz – Chicken Broth

3 tbsp – Corn Starch

1 Tbsp – Granulated Chicken Flavor Soup Base Mix

*Add your chicken broth into a small sauce pan, and then add in your cornstarch and Granulated Chicken Flavor Soup Base Mix. You want to stir all the ingredients together. Once all ingredients are incorporated, turn your heat on medium high and keep stirring the sauce until it thickens into a gooey texture.

:DIRECTIONS:

1. Deep fry your Steamed Chowmein Noodles and set aside. (*I used my deep fryer but you can use a skillet or wok)

2. In a Wok or Skillet goes in your 2-3 Tbsp Cooking Oil , turn stove on High heat setting.

3. Toss in your chicken and stir

4. When your chicken is half way cooked, add in your veggies, small portions at a time and stir

5. Once veggies are half way cooked, you’ll want to add in 3 Ladles full of Noodle Sauce and 3-4 Tbsp of Lomein Oyster Flavor Sauce and stir all ingredients together

6. Now TASTE IT and adjust the flavors to your liking

7. Lastly, atop your Chicken Stir Fry on your Deep fried Chowmein noodles and Garnish with some scallions (*optional) & and your DONE!

ENJOY & SMOOCHES - Sopheak