lunaticsinge.com - Cambodian Cuisine Stir-Fries

Grilled Eggplant with Pork - (Serves 4)

Ingredients:

2 slender Asian eggplants

1 1/2 cups ground pork

3 cloves garlic, peeled & chopped

2 small red shallots, peeled & chopped

2 stalks lemongrass, tender inner part of bottom third only, sliced

2 tablespoons fish sauce

1 teaspoon palm or dark brown sugar

1 bunch cilantro leaves, chopped

1. Grill the eggplants in a broiler or oven until the skin is black and the flesh is soft. Cut them in half lengthwise, scrape the flesh out with a spoon and chop it roughly.

2. Heat a wok or skillet and stir-fry the pork, garlic, shallots and lemongrass until golden. Add the eggplant flesh and cook for 2 minutes. Add the fish sauce and the sugar and mix well. Serve garnished with the chopped cilantro leaves.

Shrimp with Black pepper & Cilantro - (Serves 4)

Ingredients:

3 tablespoons sugar

1 3/4 lbs. fresh jumbo shrimp, shelled & deveined (or lobster tail)

3 cloves garlic, peeled & chopped

2tablespoons oil

1 teaspoon black peppercorns, coarsely crushed

2 tablespoons fish sauce

1 bunch cilantro leaves

1. Heat a wok or skillet over high heat and add the sugar. When the sugar starts to caramelize, add the shrimp or lobster meat, garlic and oil, then stir-fry for 2 minutes.

2. Add the peppercorns, fish sauce, and cilantro leaves; mix well and stir-fry for a few seconds more, or until the cilantro is fragrant. Serve immediately.

Sweet Sour Fish with Green Mango - (Serves 4)

Ingredients:

2 tablespoons oil

1 1/4 lbs. firm white fish fillet (with skin), such as sea bass, haddock or tilapia, cut into pieces

10 cloves garlic, peeled & chopped

5 tablespoons palm or brown sugar

4 tablespoons fish sauce

5 tomatoes, quartered

2 small green mangoes, peeled & hopped

Sugar cane, cut into matchsticks (optional)

1 small bunch Thai basil leaves

1 small bunch cilantro leaves

1. Heat the oil in a wok or skillet over high heat and fry the fish until golden. Remove the fish and drain on paper towels. Add the garlic to the wok (or skillet) and fry until it is browned. Add the sugar and the fish sauce and continue cooking until the mixture is just beginning to caramelize.

2. Add the tomatoes, green mangoes and cane sugar (if using) and stir-fry for a few minutes. Add the fish, mix minutes. Add the fish, mix well and cook for another 15 minutes over low heat, without stirring again. Serve garnished with basil and cilantro leaves.

Pork with Ginger & Green Onions - (Serves 4)

Ingredients:

3 tablespoons oil

8-inch ginger root, peeled & cut into matchsticks

14 oz. pork loin, sliced into thin strips

15 green onions (scallions), white part only, cut into short lengths

3 tablespoons soy sauce

1 teaspoon palm or dark brown sugar

1 small bunch holy basil leaves

1. Heat the oil in a wok or skillet over medium heat and sauté the ginger until it is transparent, approximately, 1 minute. Turn the heat up to medium-high and add pork. Stir-fry until the pork begins to brown. Add the green onions, soy sauce and the sugar then stir-fry for 1 minute more. Add the holy basil leaves and serve.

Pepper Crab - (Serves 3 to 4)

Ingredients:

3 lbs. fresh crabs

4 tablespoons oil

4 cloves garlic, peeled

1 heaping teaspoon ground black pepper

4 tablespoons soy sauce

1 tablespoon sugar

A few Italian parsley or basil leaves

1. Wash the crabs under running water. Place them on a board (belly side up) and use a large knife with a firm blade to quarter them. Remove the claws and split them open by tapping the lightly with the knife. Remove the last segment of the legs.

2. Heat the oil over medium-high heat in a wok or skillet. Add the crab and stir-fry until all the juices have been released. Add the garlic and pepper, and continue cooking until everything turns golden brown. Add the soy sauce, sugar and parsley or basil leaves and stir until the sauce reduces slightly, then serve.

Squid with Green Peppercorns - (Serves 4)

Ingredients:

14 oz. fresh baby squid, cleaned & sliced

3 tablespoons oil

3 cloves garlic, peeled & chopped

1 stalk lemongrass, tender inner part of bottom third only, chopped

1 1/4 cups green beans, trimmed & sliced

5 lime leaves, finely sliced

1/2 cup fresh green peppercorns, cut into small clusters

3 tablespoons fish sauce

1 teaspoon palm or dark brown sugar

1 small bunch Thai basil leaves

1. Heat a wok or skillet over medium-high heat and stir-fry the squid for only 20 seconds, or until they release their moisture. Remove the squid from the wok (or skillet) and set it aside.

2. Add the oil to the wok (or skillet) and stir-fry the garlic and lemongrass for a minute or two. Add the green beans, lime leaves and green peppercorns then stir-fry for 1 minute. Return the squid to the wok (or skillet) and add the fish sauce and sugar then stir-fry for 1 minute more. Add the basil leaves and serve.