• Boil fish head for about 20 minutes and when cool remove the flesh and innards from the bones and break into small pieces. Blanch bean sprouts for 1 minutes, then set aside.
• Remove chi leaves from the stems, then julienne cucumber.
• Wrap the prahok in a banana leaf (or foil) and grill. Then dissolve the prahok in 1tbsp hot water and strain. Use the prahok stock as the dressing base and discard the rest.
• In a clay mortar coarsely pound the garlic, shallots, zest of lime and chili. Then add the fish sauce, lime juice and sugar.
• When all the ingredients are well mixed add to the prahok stock and stir.
• In a large salad bowl toss the fish, cucumber, bean sprouts and herbs and add the dressing.
• This nhoam can be eaten alone as a salad or served with steamed rice with bird chillies on the side.

Ingredients:

• 300 g head of sanday fish
• ½ cup chi
• ½ cup cucumber, julienned
• 1 cup bean sprouts

Dressing:

• 1 tbsp fish sauce
• 1 tbsp sugar
• 4 cloves garlic
• 2 shallots
• 1 tbsp prahok (optional)
• zest of ¼ kaffir lime
• 2 tbsp lime juice
• bird chilies

Add the catfish whole to the prohok soup and cook for 15 minutes or untill well done. Then take out of the pan, cool and remove skin and bones, before crubling fish. Set aside.

Make the kroeung in a clay mortar. Then pound thoroughly with the fish, before adding to the prohok soup. Stir in well and season with sugar and fish sauce.

Serve hot or cold with fresh cold rice noodles and crunchy vegetables such as cucumber, bean sprouts, banna blossom, basil and mint, and ph’leou kang-kep.

Note: It is possible to adapt the recipe and replace 1 cup of water with 1 cup of coconut milk. The milk is added to the boiling water before the prohok.

Ingredients:

• Rice noodles
• 300g catfish (or other meaty fish
• 1 tbsp prohok
• 5 cups water

Dressing:

• 1/3 cup lemongrass stalk,
• sliced thinly
• 1 tbsp rhizome, cut small
• 1 tbsp turmeric, cut small
• zest of ¼ kaffir lime
• 1 tbsp roasted ground peanuts
• ½ tbsp salt
• 1 tbsp fish sauce
• 1 tbsp sugar

Khmer Food

At the present, most of Cambodians like eating Bok L’hong food but some do not know how to make it. Right now, tips of how to make it will be given to you. What you have to do is to use the back of a spoon in a small bowl, break up the fermented soy beans, before adding fish sauce, sugar, water, vinegar and salt to make the dressing. Browning shallots, garlic and ginger and then set aside, and then frying fish until it is golden and crispy.

And then you have to mix the fish with the shallots, garlic, ginger and drizzle dressing over the top. This dish can be served either hot or cold.

Ingredients:

• 100 g green papaya, grated
• 1 smoked fish (about 50 g)
• 1 tsp prahok
• 3 cloves garlic
• 1 tsp salt
• ½ tsp sugar
• 1-2 tbsp lime juice
• 1-2 bird chilies
• Kantrup leaves

Amok

Do you know how to make Amok? Now, we just give you some tips about how to make it. Amok is a Cambodia curry which is steamed instead of boiled and is boiled, but moist. Traditionally, there are two types of Amok: one cooked with fish and steamed in banana leaf cups, simply known as Amok, while the other, made from snails steamed in their shells, is known as Amok chouk

Most of larger restaurants throughout the country, several adaptations exist such as Amok steamed in coconut shells, pumpkin or taro. Often, cabbage is used as a substitute for nhor (morinda citrifolia) while in addition to fish, seafood Amok can often be found.

Ingredients:

• 400g catfish (or any meaty fish)
• ¾ cup coconut cream
• 2 cups coconut milk
• 1 egg, beaten
• 2 dried red chillies, soaked, drained and chopped into a paste
• 3 cloves garlic
• 2 tbsp galangal, cut small
• 1 tbsp lemon grass stalk
• zest of ¼ kaffir lime
• 1 tsp salt
• 1 tbsp kapi
• 300g young nhor leaves
• 1 tbsp fish sauce
• 3 tbsp kaffir lime leaves, sliced thinly
• 3 cayenne peppers
• banana leaves to make cups

Tonle Bassac Restaurant

Tonle Bassac Restaurant located at No. 177, street Mao Tse Tong, Sangkat Toul Svay Prey, Phnom pen.

Tonle Bassac Restaurant

W

“When my sister and her family moved back to Cambodia from Southern France, they approached me with the idea of opening a restaurant,” said Toan Sophie, while simultaneously greeting the flood of hungry lunchtime patrons pouring through the door. “I told them that what is missing here is typical Khmer food in a nice setting, but at reasonable prices.”

Located in the Hong Kong Centre on Sothearos Boulevard, the intimate bistro-like setting exudes good taste, with dark wooden chairs and tables, original paintings depicting Cambodian daily life and elegant reed place mats.

At first glance, the restaurant might seem to be quite high-end, with its smooth lines, crisp air-conditioning, sleek modern plates and wine glasses at each place setting; but the artfully prepared Khmer dishes are actually a steal at only US$4-$6.50 a plate.

“My plan was not just to make money, but also to promote Khmer food,” said Toan Sophie. “I want more people to taste Khmer food, and so I want to offer dishes at prices that everyone can afford.”

Mixed cuisine
The fare at Kravanh is a mix of popular Khmer dishes that can be found all over Cambodia, as well as a few dishes that are not commonly served in most Khmer restaurants.

Starters include Neang Lao, a mixture of sauteed ground pork with peanuts, wrapped in steamed sweet potato leaves, and served with crispy golden sheets of fried sticky rice, or the more commonly known pork spring rolls with vegetables, although grilled rather than deep fried.

“Normally spring rolls can be quite greasy, so we decided to grill them instead to cut out all the fat and make them healthier,” said Toan Sophie.

She explained that while some Khmer food is fried, most dishes are actually very natural and healthy, as they are made with fresh herbs and vegetables.

“If you freeze or refrigerate your ingredients, you lose about half of the taste, and then you don’t get the true Khmer tastes and smells,” she said.

Main courses at Kravanh rely heavily on fresh ingredients, as is evident with the popular nom banchok curry, a steaming bowl of rice vermicelli noodles topped with sizable chunks of sweet potato, eggplant, crunchy green beans and bean sprouts, julienne cucumber, and tender, juicy chicken literally falling off the bone, all swimming in a mild yellow curry broth.

Toan Sophie says that the most popular dish with Khmer visitors has been the Soup of the Forest, a spicy and hearty soup with sliced beef and fresh green morning glory in a slightly sour and tangy tamarind-flavoured base.

“In the future, I hope to include more regional dishes,” said Toan Sophie. “For example, in Battambang they make a dish with fried honeycomb and bananas that is very delicious, and in Siem Reap and in some parts of the west, coconut cream is used quite often in curries and soups. But for now, we’re just testing out popular Khmer dishes you might find anywhere in Cambodia.”

Although the menu at Kravanh is truly Khmer, evidence of the time that Toan Sophie and her family spent in France is apparent from the simple yet discerning wine list, and the aesthetically pleasing, cosy wooden bar that offers a collection of fine spirits and aperitifs, freshly brewed coffee and various sodas and juices.

As snippets of jovial French conversation audibly blend with Khmer and English in the background, Toan Sophie reiterates her love for Khmer cuisine.

“I love to cook and our family loves to eat, so I hope that people will visit us and enjoy the true Khmer tastes that we love so much,” she said.

Enjoy traditional Khmer cuisine in the elegant yet reasonably priced Kravanh at 110 Sothearos Boulevard.

Source: The Phnom Penh Post