NEWS ph

OUR 1.00K at Cambodian cuisine includes the fotlowing recipes: Cambodian raw fish salad; fried rice noodle with beef and bean curd; beef salad; sweet-and-sour soup;

sweet pork and egg.

AFTER TRYING some of
the following recipes, you
will notice that the food of
(Cambodia is very much like
the people of Cambodia:
delicate, flavorful and
sweet.

Meals in this country are eaten
while siting on the floor. The
host in the house cares for all
your needs while you are eating.

‘Have one meal featuring Cam-
bodian food and you will be
charmed forever.

CAMBODIAN RAW FISH
SALAD
(serves 6)

Raw fish salads are common in
Cambodia. Actually, they should
not be called ‘‘raw,’’ because the
lime sort of cooks the fish and
makes it firm and delicious.

1 pound fresh ced fillet, skinless
and boneless

Y cup fresh lime juice

6 fresh green beans, thinly sliced

4 scallions, thinty sliced

2 cloves garlic, peeled and crushed
1 tablespoon ‘‘nuoc mam" (fish
sauce) (find in Oriental markets)

I small hot red enile, seeded and
thinly sliced (optional)

{! kead Bibb or iceberg lettuce
leaves

GARNISHES

Fresh mint leaves

Fresh coriander

Shop the fish very small. Place
in a stainless-steel bow! and add
lime juice.

Allow to marinate 1% hours in
the cefrigerator.

Drain juice
beans, scatlions,

Add
“nuoe

froin fish.
garlic,

mam’? and optional red chile.

Toss and serve in lettuce leaves
with garnishes. ‘

CAMBODIAN FRIED RICE

NOODLE WITH BEEF AND

BEAN CURD
(serves 6-8)

i first tasted this at the home of
some Cainbodian friends who live
in Tacoma, Wash. It was
delicious.

1% pounds boneless beef chuck or
round, cut into Y2""x 1" pieces

2 tablespoons peannt oi)

1 15-ounce can tomato sauce

1 teaspoons sugar

V4 cup sliced pickled gurlic cloves
(find in Oriental markets)

Vs teaspoon cayenne pepper

1’: cups chicken stock, fresh or
canned

6 cups peanut oi) for deep-frying

I cake firm bean curd, cut inte
Ya"*x ¥ pieces (drained and pat-
ted dry on paper towels)

2 tablespoons “‘nuoe mam" (fish
sauce) (find in Oriental markets)
Sait and freshly ground black
pepper to faste

6 ounces thin sice sticks (find in
Oriental markets)

1 pound fresh bean sprouts

FOR THE EGG

1 tablespoon peanut oil

2 eggs, beaten well

GARNISHES

¥ red bell pepper. cored, seeded
and Finely julienned

Fresh coriander sprigs

Red und green bell pepper rings

In a Stove-top casserole, brown
the beef in the peanut oil,

Add the tomato sauce, | teas-
poon of the sugar, the pickled
garlic, cayenne and chicken stock.

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wk 4
RMET

Simmer until the beef is tender,
about E hour.

Place the oil for frying in a wok
or heavy pot. Deep-fry the bean
curd at 375°F until golden brown,

Be sure the bean curd pieces
have been dried a bit or they will
spatter in the wok,

Do one-third of the pieces at a
time. Drain and set aside.

Add the bean curd and ‘‘nuoe
mam" (fish sauce) to the beef
mixture and simmer 10 minutes
more.

Salt and
aside to cool.

in the sime wok, deep-fry the
rice sticks in) small batches at
400°F for just a moment as they
pull tip; remove and drain.

Fry again at 400°F until golden
brown,

Drain on paper towels and set
aside.

pepper to taste. Set

Heat another wok or frying pan
on low heat.

Rub | teaspoon peanut oil on
wok with a paper towel to coat
the surface.

Add the eggs and turn the wok
to coat the surface evenly with a
thin layer of egg.

Cook over tow heat until the
egg dries out. Remove and chop
into a fine julienne.

Toss the beef mixture with the
fried rice sticks and bean sprouts,

Remove to a large platter and
top with garnishes and the julien-
ned egg.

CAMBODIAN BEEF SALAD

(serves 8)

It is customary to sit on the
floor while eating this unusually
delicious satad.

2 pounds sirloin tip ar eye-of-
round roast

1 tablespoon fight soy sauce

2 cups finely julienned cabbage

2 cup finely julienned carrots

42 cup thinly sliced celery

VY: cup cored, seeded and finely
julienned red bell pepper

Vy cup cored, seeded and finely
julienned green beil pepper
V2 cup coarsely chopped
mint leaves

3 tablespooas lime jaice

3 tablespoons ‘tnuoe mam" (fish
sauce) (find in Oriental markets)

Va teaspoon pecled and crushed
gactic

“% ounce finely minced dried
galanval (soak in water 1 hour;
drain) (find in Oriental markets)
Ts teaspoons sugar

Marinate the beef in
sauce for £5 minutes.

Place in a pan with a roasting

fresh

the soy

rack and roast in a 400°F oven
until medium rare or 120°F on a
meat thermometer,

Allow the meat to cool.

In a large bowl place the cab-
bage, carrots, celery, peppers and
mint leaves.

In a smal! bowl mix the lime
juice, “‘nuoe mam," garlic,
galangal and sugar.

Slice the cooled beef across the
grain in thin slices,

Add the beef and the dressing
to the vegetables and toss well. -

CAMBODIAN SWEET-AND-

SOUR SOUP
(serves 6-8)

This dish is probably the result
of Chinese influence, but the gen-
tle touch of ‘“‘nuoc mam,”’’ or
Cambodian fish sauce, changes
everything completely.
2 quarts chicken stock, fresh or
canned
Y% pound boneiess chicken breast
or thighs, julienned
I cup cored and chopped pineap-
ple (canned unsweetened is fine,
bul fresh and ripe is better)
T medium tomato, cut into wedges
1% cups zucchini, cut in halt
lengthwise and sliced Y4-inch thick
3 tablespoons distilled white
Vinegar
3 tablespoons “nuoe mam" (fish
sauce) (find in Oriental markets)
1 teaspoon sugar
Salt fo taste
Y2 pound medium prawns, peeled
Ys pound shelled crabmeat
Pinch of ground white
(optional)

Place all ingredients except tie

pepper

See Blending page 39