Khmer Krom @ Cambodian Grilled Chicken

This is the very first time I am trying the Cambodian cuisine. I actually came across this dish from Adam Liew's fb, the 2009 Australia Masterchef winner. I am so proud of this Malaysian guy. I have to admit that this is such an awesome dish, filled with all kinds of wonderful natural ingredients. And with the additional of lime juice, the flavouring became truly exotic.

And here's what I did.
Ingredients :
5 pieces chicken thigh, deboned
1 TB fish sauce
2 lime, juiced
3 TB brown sugar
1 tspn salt
1 TB crushed black pepper

Blended paste :
2 stalk lemongrass, sliced only the bottom
3 shallots, skinned
4 cloves garlic, skinned
5 slices ginger
8 bird eye chilies
1/2 TB turmeric powder
(put everything together and blend became smooth paste)

Method :
(1) mix all ingredients together except black pepper to marinade chicken, keep refrigerated overnight.
(2) place everything to a baking tray lined grease proof paper, sprinkle on the black pepper then bake at preheated oven 175'C for about 45 minutes or till nicely brown.

I normally prepare this kind of special dish when my boy is home. And he loves it so much. Hubby didn't complaint a single word. So, I guess its good ! LOL Hope you will love it too.

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB salt 1 TB ginger juice / shaoxing wine 1-1/3 TB wheat starch 2/3 cup water 1/2 cup ice cube, crushed Method : (1) Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2) by using a stone mortar...

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making keropok lekor !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it. Keropok lekor is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy, keropok leko r is slightly thicker and fishy flavoured. And I have chosen to use ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg ikan kembung or bloating fish 1/2 cup water 1 tspn vegetable granules 2 tspn salt 1 tspn pepper 200-250gm tapioca starch Meth...

Homemade Calamansi Jam 自制本地柑子果酱

This is definitely something that I don't usually make. My friend gave me a big bag of calamansi the other day. I have juice out some of them for bottling and another kilo for jam making. Of course, I can make preserved calamansi too but I still have plenty of them in storage. So, decided to make jam out of it this round. You know what I love about these calamansi ? It is pesticide free >o< My friend don't use pesticide on his fruit and vegetable plants. I am lucky to have a little share of his harvest everyday for free. For thanking him, I have reserved a few jars of jam for his wife. Please read on for more. It is a tedious job to prepare these calamansi cause plenty of seeds to be removed along. Do wear your spec ya guys ! haha..... Ingredients : 1.1 kg calamansi 1.5 kg white sugar 1.5 ml water Method : (1) clean and wash calamansi thoroughly then sliced and seeded. (2) now, combine water, sliced cal...

Kristygourmet Cook Book

Search This Blog