Tag: southeast asian
Cambodian Fish Amok
Cambodian Fish Amok
Fish amok is the national dish of Cambodia. It is very similar to many Thai yellow curries, but much milder in heat. This curry also uses eggs and spinach as ingredients, representing Cambodia’s French influence to the cuisine. I used walleye for the fish, but you can use any firm fleshed white fish.
Equipment
- immersion blender
Ingredients
Curry Paste
- 1 stalk lemongrass peeled and chopped
- 1” galangal sliced
- 4 lime leaves
- 2 Thai red chilies
- 4 garlic cloves
- 3 shallots chopped
- 2 tbsp ground turmeric
- 2 tsp shrimp paste
Fish Amok
- 2 tbsp coconut oil
- 1 1/2 cups coconut cream
- 1 lb tilapia, walleye, cod, snapper or any other firm fleshed white fish; sliced
- 1 cup chicken stock
- 2 large eggs beaten
- 1 tbsp fish sauce
- 1/2 lb baby spinach
- 1/2 tbsp palm sugar
- salt and pepper to taste
Garnish
- red bell pepper julienned
Instructions
- Add all the curry paste ingredients to a cup.
- Turn into a paste with an immersion blender. Alternatively, you can do this process with a mortar and pestle.
- Heat up the coconut oil over medium heat. Add in the curry paste and cook for 2 minutes.
- Pour in half of the coconut cream. Simmer for 2 minutes.
- Add in the fish. Simmer for 1 minute.
- Pour in the remaining coconut cream and chicken stock. Simmer for 5 minutes.
- Pour the beaten eggs, fish sauce, and palm sugar into the curry. Add in th spinach. Simmer for 1 minute until the spinach has wilted.
- Remove from the heat. Season with salt and pepper.
Hmong Ginger Beef Patties
Hmong Ginger Beef Patties
While these might look like basic little beef patties, they are nothing short on flavor. The beef mixture is heavily seasoned with fresh garlic, ginger, lemongrass, shallots, lime leaves, cilantro, green onions, with a little heat from Thai chilies. The patties can be broiled, grilled, and even pan fried in about 15 minutes. Serve them with steamed rice and some pickled greens on the side.
Ingredients
- 2 lbs ground beef
- 2 tbsp kaffir lime leaves finely chopped
- 1 cup cilantro chopped
- 1 cup green onions chopped
- 1/4 cup ginger grated
- 4 garlic cloves minced
- 2 stalks lemongrass finely chopped
- 1 shallot finely chopped
- 2 Thai chilies finely chopped
- 1 tbsp salt
- 1 tsp mushroom seasoning
Instructions
- Mix all of the ingredients together.
- Form the beef into meatballs, then flatten into patties. Turn on your oven’s broiler. Place on a rack on a baking sheet lined in foil.
- Broil for 7-8 minutes a side.
Butter Milk Chicken
Butter Milk Chicken
This is the first recipe from the Southeast Asian country of Brunei on stonedsoup.net! Not to be confused with actual buttermilk, the name of this recipe refers to the sauce made out of butter and evaporated milk. There’s also chilies, curry leaves, and sugar added, making this sauce sweet and spicy. Little pieces of boneless fried chicken get tossed in the sauce and served with a steamed green veggie and steamed rice. This was so unbelievably good when I made it. Like, one of the best things I’ve made in a long time. If people new about this dish and tried it, butter milk chicken would be one of the most popular dishes in the world. It’s on that level, I do so believe.
Ingredients
- 4 boneless skinless chicken thighs cut into strips
- 1 tbsp cornstarch
- salt and pepper to taste
- vegetable oil for frying
- 4 tbsp butter
- 20 curry leaves
- 1 red jalapeño thinly sliced
- 1 cup evaporated milk
- 3 tbsp sugar
Instructions
- Season the chicken with salt and pepper. Dust with cornstarch.
- Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Add the chicken to the oil, making sure to not overcrowd the pan.
- Fry the chicken for 4 minutes a side until golden brown and crispy. Drain grease on a wire rack. You will have to fry the chicken in 2-3 batches depending on the size of your pan.
- Wipe the pan clean. Melt the butter over medium heat. Stir in the curry leaves and jalapeños. Cook until the curry leaves are crispy; 2-3 minutes.
- Pour in the evaporated milk and sugar. Simmer for 10 minutes over low heat until the sauce has thickened.
- Turn off the heat. Stir in the fried chicken pieces.
